SPICY STIR-FRY WITH SCALLOPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large nonstick skillet over medium-high heat and add the peanut oil.
- In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
- Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
- Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
- Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
- Serve immediately over rice and garnish with the scallions and cilantro.
CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.
EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
SPICY SCALLOP FETTUCCINE
This attractive savory stir-fry from Dot Christiansen of Bettendorf, Iowa stars succulent, quick-cooking scallops. "It may seem that timing is everything when you first try this recipe, but you'll soon realize you can pretty much just throw it together," she hints. "It's well worth it!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil for 4 minutes. Add the peas, onions and garlic; saute 3 minutes longer or until carrots are tender. Remove vegetables and keep warm. Drain fettuccine and toss with butter; keep warm., In the skillet, combine wine, water, tarragon, bouillon and cayenne. Bring to a boil; add scallops. Reduce heat; simmer, uncovered, for 1 minute. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and scallops are opaque. Add pasta and vegetables; heat through. Sprinkle with Parmesan.
Nutrition Facts : Calories 422 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 741mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
SPICY SCALLOPS WITH CAPELLINI
Make and share this Spicy Scallops With Capellini recipe from Food.com.
Provided by mermaidmagic
Categories Low Cholesterol
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°.
- In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle.
- Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.
- Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes.
- Drain; transfer to a serving bowl.
- Add the scallops and their juices, toss well and serve immediately.
Nutrition Facts : Calories 506.9, Fat 22, SaturatedFat 3, Cholesterol 37.5, Sodium 188.5, Carbohydrate 46.5, Fiber 2, Sugar 1.2, Protein 26.7
SAFFRON SCALLOPS WITH CAPELLINI
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the scallops in a bowl and sprinkle with the olive oil, saffron and one-half tablespoon tarragon leaves. Mix thoroughly and set aside.
- Preheat broiler. Slice the pepper into thin strips, discarding the seeds. Place the strips inside up on foil paper and broil until the skins are charred. Place in a closed paper bag for a few minutes, then remove the skins.
- Place the pepper strips in a blender and puree. If you need to add liquid to obtain a puree, add some of the white wine. Meanwhile, put six quarts salted water on to boil for the capellini.
- In a heavy skillet, soften the shallots in the vegetable oil. Sautethe scallops briefly (about two minutes) and remove them with a slotted spoon. Keep warm.
- Add the white wine and the pepper puree to the pan. Reduce until the sauce has thickened. Season with salt and pepper to taste. Meanwhile, cook the capellini until al dente (about three minutes). Drain and place in a heated bowl. Add the butter and toss so that the strands do not stick together.
- Return the scallops to the sauce, heat through and sprinkle with remaining tarragon. Place the mixture on top of the capellini and serve.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 11 grams, Carbohydrate 99 grams, Fat 16 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 905 milligrams, Sugar 5 grams, TransFat 0 grams
DEB'S SCALLOPS FLORENTINE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
- Bring a pot of water to a rolling boil. Rinse the scallops, and drop them into the boiling water; cook for 2 minutes. Remove the scallops with a slotted spoon, and pat dry. Place on the bottom of the prepared pie plate.
- In a small saucepan, melt the butter, and stir in the flour. Cook over low heat for 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Cook for another 2 to 3 minutes, stirring constantly, or until thick.
- Squeeze the spinach dry, and spread over the scallops. Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle Old Bay Seasoning over the bread crumbs.
- Bake in preheated oven for 15 minutes, or until browned and bubbly.
Nutrition Facts : Calories 376 calories, Carbohydrate 11.5 g, Cholesterol 112.5 mg, Fat 26.6 g, Fiber 2.1 g, Protein 23.4 g, SaturatedFat 16 g, Sodium 970.8 mg, Sugar 1 g
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- Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to a serving bowl. Add the scallops and their juices, toss well and serve immediately.
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