Scallops And Smoked Salmon Tagliatelle Food

LEMONY SMOKED SALMON & SPINACH TAGLIATELLE

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large saucepan and cook the garlic for 1-2 mins until softened. Add the spinach and continue to cook until just wilted. Stir through the cream cheese, lemon zest juice and, and some black pepper.
• Drain the pasta but reserve a few spoonfuls of the cooking water. Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little. Toss together and season with more pepper, to taste, before serving.

TAGLIATELLE WITH SMOKED SALMON

Steps:

• Boil, steam or microwave asparagus pieces til tender, drain well & set aside.
• Heat butter in a lrg skillet & add leek + garlic. Cook over med-heat (stirring) till leek is soft.
• Reduce heat to simmer. Add brandy, cream, tomato paste & Tobasco sauce. Simmer gently (uncovered) for approx 5 min or till slightly thickened.
• Add asparagus, salmon + dill. Stir to mix, season w/salt & pepper to taste & remove from heat.
• While you prepare the sauce, add pasta to a lrg pan of boiling water. Boil (uncovered) till just tender & drain well.
• Divide cooked pasta & sauce among 6 bowls or dinner plates & sprinkle ea with 1/2 tsp capers. Serve immediately.
• NOTE: If you are not going to have a use for the remains of a can of tomato paste & are at all like me, leave it out & do what works for me. Seed & dice a lrg tomato & add to the sauce in place of & at the same time you would have added the tomato paste. :-).

SCALLOPS AND SMOKED SALMON PASTA

Steps:

• Heat oil in a medium saucepan over medium heat.
• Add garlic and cook 30 seconds.
• Stir together milk and cornstarch; add to garlic.
• Cook and stir over medium-low heat till thickened and bubbly.
• Add mozzarella cheese, parmesan cheese, pepper, and saffron; stir till cheeses are melted and smooth.
• Add scallops, green onion, and capers; cook 3-5 minutes, stirring often, till scallops are done.
• Stir in salmon.
• Serve over hot cooked fettuccine or pasta.

INDIVIDUAL TERRINES OF SMOKED SALMON AND SCALLOPS

Steps:

• Combine scallops and wine in large skillet. Cover and simmer over medium heat until scallops are just opaque in center, about 5 minutes. Drain. Chill scallops until cold, about 2 hours. Cut scallops into 1/2-inch pieces.
• Line twelve 3/4-cup soufflé dishes with plastic wrap, extending over sides by 3 inches. Whisk 1 cup fresh chives, crème fraîche, 1/2 cup tarragon, and 3 tablespoons mustard in large bowl to blend. Gently stir in scallops and cucumber. Season with salt and pepper. Cut 12 rounds from salmon slices to fit bottom of soufflé dishes; place 1 round in each dish. Top each with 1/4 cup scallop mixture. Top each with another layer of salmon, trimming to fit. Divide remaining scallop mixture among dishes (about 1/4 cup for each). Top each with a third layer of salmon, trimming to fit. Fold plastic wrap overhang over terrines to enclose completely. Chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
• Whisk oil, vinegar and 1/3 cup chives, 3 tablespoons tarragon, and 2 tablespoons mustard in medium bowl to blend. Season to taste with salt and pepper.
• Unfold plastic wrap atop each terrine. Invert 1 terrine onto each of 12 plates. Peel off plastic wrap from each terrine. Surround each terrine with watercress sprigs and endive leaves. Drizzle greens and terrines with vinaigrette and serve.

BAY SCALLOPS WITH SMOKED SALMON AND BALSAMIC VINEGAR SAUCE

Steps:

• In a small bowl, combine 2 tablespoons of the olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mixture. Season lightly with salt and pepper and slide under the broiler for about 3 minutes, until the tops of the scallops turn opaque. Decorate each scallop with a tiny pinch of chives. Serve immediately.

SMOKED SALMON CROQUETTES

Steps:

• Blend cream cheese and smoked salmon in processor until almost smooth, with small salmon bits remaining. Mix in dill, white pepper and hot pepper sauce. Drop salmon mixture by generous tablespoonfuls onto large baking sheet. Refrigerate until firm, about 30 minutes.
• Place flour in small bowl. Dip 1 mound of salmon mixture into flour, coating completely (shake off excess). Using hands, roll mixture into ball. Dip ball into beaten egg, then breadcrumbs, coating completely. Return to baking sheet. Repeat with remaining salmon mixture, flour, egg and breadcrumbs. Cover and refrigerate croquettes until cold, about 20 minutes. Add enough peanut oil to heavy large saucepan to reach depth of 3 inches. Heat to 350°F. Working in batches, fry croquettes until golden brown, about 2 minutes. Using tongs, transfer croquettes to paper towels; drain. Serve warm with lemon wedges.