Blackened Scallops With Angel Hair Pasta

Blackened Scallops With Angel Hair Pasta


Ingredients -

1 tablespoon Olive Oil
1 cup Mushrooms, sliced
1 pound Scallops
1 tablespoon + 1 teaspoon Butter
½ Tomato, chopped
1 (12 ounces) Fresh Angel-Hair Pasta
½ Sweet or Yellow Onion, chopped
Squeeze of Fresh Lemon Juice


Blackening Spices:

1/8 teaspoon Dried Thyme Leaves
¾ teaspoon Cayenne Pepper
1/3 tablespoon White Pepper
¾ teaspoon Dry Mustard
1/4 tablespoon Salt
1/2 teaspoon Garlic Powder
1 tablespoon Black Pepper

Preparation:

frist

Mix blackening spices , salt,black pepper, white pepper, garlic powder,dry mustard, cayenne pepper,combine,and dried thyme.
Dredge scallops in blackening spices
sauté onion in butter
Wait until onions become translucent
and add mushrooms

and set aside

Next

Boil pasta in water Then Add olive oil and lemon juice to pasta water
Cook pasta 4-5 minutes.

Heat piece of butter in pan to high heat
Add scallops on high heat for 6-8 minutes
Remove from heat Cover to keep warm
and set aside


third
Place the pasta in serving bowl.
Add small pat of butter, onions,tomatoes and mushrooms.
Drizzle with lemon-flavored olive oil.
Serve pasta on serving dish, top with scallops.

Enjoy >>>>

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Alaska scallops

Do you know the place for experimentation and exploration?
It's the kitchen thata any person try to make their favorite dishes
some classic recipes never really get old, for example scallops and pasta.
Scallops have so many ideal characteristics that they are just too good to pass up.
scallops are unbeatable in flavor and texture. Of all the many kinds of mollusks in the sea,
do you know Alaska scallops
Alaska scallops: they are not only more flavorful, but they are larger and also have superior nutritional properties.
Scallops are an exceptional food source, and have so many ideal characteristics that they are just too good to pass up. In addition to having some of the most impressive nutritional properties (they are high in proteins, low in fats, and even have a considerable potassium level), scallops are unbeatable in flavor and texture. Of all the many kinds of mollusks in the sea, the scallop is without a doubt the most highly appraised-the mere elegance of its shell, with its perfect symmetry, is a clear sign of its superiority in relation to the other members of its family. Considering the robust flavor and excellent texture of this delicacy, scallops and pasta will always be a dynamic duo.
As far as actually preparing such dishes goes, there are a few options. You can cook the scallops separately and then add them to a completed pasta dish, or you can cook them in a sauce or sauté to which cooked pasta will be incorporated
An exceptional scallops and pasta dish will always result in scallops that remain tender and juicy, never dry and rubbery-that is the antithesis of what they should be

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Grilled Scallops with Ginger Lime Sauce | SCALLOP RECIPES

Grilled Scallops with Ginger Lime Sauce | SCALLOP RECIPES

Summer time is great for making scallop; At your next party why not try something a little classier. This scallop recipe is very easy, but very good. You can pan sear the scallops without the skewer.
Ingredients:

• 1 ½ lb Scallops (10/20 count)
• 1 cup Ginger-lime sauce
• 2 tsp. Kosher salt
• 1 ea. Lime - sliced
• ½ cup Olive oil
• 2 tsp. Pepper
• 2 Tbsp. Fresh parsley – chopped


Directions:

Begin by soaking 8” bamboo skewers in water for 30 minutes.
Rinse scallops and thread on skewer so they lie flat.
Pat dry and brush with olive oil; season with salt and pepper. Place scallops on a greased hot grill. Cook turning once until scallops are done (about 4 -7 minutes). Transfer to a serving dish and top with Ginger-lime sauce. Garnish with chopped parsley and lime slices.

Ginger-Lime Sauce

* Yields 1 cup
* 4 Tbsp. Butter – unsalted, chilled
* 1 tsp. Ginger – peeled and minced
* ½ cup White wine
* 2 Tbsp. Fresh lime juice – from one lime
* ¼ tsp. Lime zest – minced
* ½ cup Heavy whipping cream
* ½ cup Clam juice
* 2 Tbsp. Shallots – minced


In a sauce pan over medium high heat add clam juice, lime juice, shallots and ginger.

Reduce liquid by half. Add lime zest, cream and reduce to ¾ cup.

Turn down to low and while stirring add the butter one tablespoon at a time until butter is incorporated.


this dish will make your parties the most popular in your city. You can substitute shrimp and other seafood with this scallop recipe.

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Scallops with Black Pasta

Scallops with Black Pasta


Ingredients

1/4 cup white rum
8 large sea scallops
2 tablespoons olive oil
1 lemon
7 ounces black squid ink pasta

salt and freshly ground pepper to taste

Directions

Cut the scallops horizontally in half and season with salt, pepper and lemon.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a frying pan, add scallops with part of the seasoned liquid until golden brown. Pour white rum over the scallops, and and carefully light with a match. Let the flames burn off, then add pasta tossing gently and evenly. Serve it.

Scallops are a delicacy around the world

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Scallops with Linguini ,Sun-dried Tomatoes and Shrimps

Scallops, a type of seafood is very popular because Scallops can be prepared in so many different ways
Scallops can be used to prepare delicious pasta or risotto dishes for instance. You can also combine scallops with

this is agood examples:

Scallops with Linguini ,Sun-dried Tomatoes and Shrimps

Ingredients:

1 pound shrimp, peeled
1/4 cup olive oil
4 garlic cloves, minced
1 stick butter
1 pound sea scallops
1 pound linguini
1 bottle clam juice
1/4 cup fresh parsley, minced
1/3 cup sun-dried tomato paste
Peel from 1 lemon removed in strips
Salt and red pepper flakes



Directions:
1. Bring a large pot of water and add a little salt. Add linguini and cook for 8 to 10 minutes or until al dente. Drain.
2. In a pot, melt butter and olive oil. Saute garlic until tender.
3. Add shrimp and scallops. Saute until shrimp turns pink and scallops are almost cooked about 10 minutes.
4. Add clam juice, salt and pepper. Add cooked linguini and cook about 3 minutes more.
5. Add tomatoes, parsley, lemon peel and toss pasta well. Serve immediately.

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Scallops Fenton | scallop recipes

Scallops Fenton | scallop recipes



Ingredients:



3 lbs Alaska Scallops
1 1/2 cup dry White Wine
2 Tbsp fresh Lemon Juice
3/4 lb Mushrooms, sliced
1 small Green Pepper, sliced
1/4 cup Butter
1/2 tsp Salt
dash fresh ground Pepper
4 Tbsp Flour
1 cup diced Swiss Cheese
1/2 cup grated Romano Cheese
1 cup Heavy Cream, whipped
2 Tbsp Butter, for topping
Paprika


Directions:
Bring wine and lemon juice to boil and add scallops, mushrooms, and green pepper. Simmer just until scallops are tender. Be careful not to overcook! Drain, reserving liquid. Melt butter in saucepan, blending in salt, pepper, and flour until bubbly. Gradually stir in reserved liquid and cook until thickened. Add Swiss cheese and 1/2 of the Romano and stir over very low heat until blended. Remove from heat and fold in whipped cream. Stir in scallop mixture, then divide between eight, individual, buttered scallop shells/baking dishes. Sprinkle tops with remaining Romano, dot with butter and sprinkle with paprika. Broil until golden brown. Watch them carefully so as not to burn. Serving Size: 4.

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Scallops Ceviche | scallop recipes

Scallops Ceviche | scallop recipes



Ingredients:



1 lb Scallops
1 cup Lime Juice, to cover
2 Garlic cloves, minced
1 Red Bell Pepper, seeded, julienned
2 Green Chilies, sweet, seeded, julienned
1/2 bn Coriander, stemmed, coarsely chopped
1 large Tomato, cored, chopped
2 Jalapeno Chilies, with seeds, finely chopped
1/2 cup Olive Oil



Directions:



Slice the scallops in thirds, cutting them in a way that preserves the shape and gives a uniform size. Place the scallops in a bowl, add lime juice and marinate for 1 hour. After an hour, add the garlic, red bell pepper and sweet green chili. Mix thoroughly. Add coriander, tomato, and Jalapeno chilies. Add olive oil and mix well. Serve immediately. Do not keep more than 2 or 3 hours. Servings: 4

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Scallop Pasta | scallop recipes

Scallop Pasta | scallop recipes



Ingredients:



24 Scallops
1 medium sized Onion, diced finely
1 packet of your favorite Pasta
4 roasted Capsicum, cut into 5-cm strips
2 Tbsp Balsamic Vinegar
1 Tbsp Olive Oil
splash of White Wine
Dill


Directions:
Pre-cook pasta to 'al dente'. Fry scallops in a pan on medium to hot heat for 10 seconds each side, remove and place on a warm plate. Deglaze pan with splash of white wine. Sauté chopped onion in wine, continually moving onion around the pan for 1 minute then add capsicum(see below). Plunge the pre-cooked pasta into boiling water for 1 minute, drain well and add to pan. Add scallops, vinegar and dill, tossing gently and evenly. Season with a fresh black pepper and salt if you like.

Roasting Capsicum Directions:
To roast capsicum - Brush all over lightly with olive oil, put into a roasting tray in hot oven at 200 degrees, and cook until blisters form on skin. Turn and cook other side for ten minutes. Remove from oven, let them cool slightly, then peel off skins and slice. Serves 4.

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Creole Scallops | scallop recipes

Creole Scallops | scallop recipes



Ingredients:



1 lb Alaska Scallops
1 Tbsp Margarine
1 small Onion, chopped
1 Green Pepper, chopped
1 stalk of Celery, chopped
1 lb can of crushed Tomatoes
1 package Herb/Garlic Lipton Soup Mix
hot cooked Rice



Directions:



Place margarine, onion, green pepper, and celery in a pan and sauté until soft. Add can of tomatoes and Lipton Soup Mix package. Cover and simmer for about 7 minutes. Add scallops and cook until done. Serve over a bed of hot cooked rice. Yields 2 to 4 servings.

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Venezian Scallops | scallop recipes

Venezian Scallops | scallop recipes


Ingredients:



2 lbs Scallops
1 large Onion, sliced thin
1/2 cup Raisins
1/2 cup Pine Nuts
4 Tbsp Butter
3 Tbsp Flour
2 cups Half & Half
Salt


Directions:



Sauté the sliced onions and the scallops in the butter over medium heat until golden brown. Add flour and mix. Add half & half, raisins, and pine nuts. Salt to taste. Lower heat and simmer till reduced by half. Serve with polenta and pepperonata (stewed tomatoes, bell peppers, and onions). Servings: 4.

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Jade Scallops | scallop recipes

Jade Scallops | scallop recipes


Ingredients:



1 lb Scallops, soaked in water, dried
1/2 cup canned Baby Corn
1/2 cup stringed Snow Peas
1/2 cup sliced Water Chestnuts
1 cup chunked Bok Choy
1 Carrot, very thinly sliced
2 Garlic cloves; chopped
1 sl Ginger; chopped
1 cup Chicken Broth
1 Tbsp Dry Sherry
1 Egg white
1 tsp Cornstarch
3 cups Oil
Salt and Pepper, to taste


Directions:

Marinate scallops for 1 hour in egg white, salt, pepper, cornstarch and 1-2 tsp. oil. Heat wok hot and dry. When hot, add 3 cups oil. When it's just beginning to smoke, add scallops, stirring so they separate. After 1-2 minutes, drain them through colander, reserving 2-3 Tbsp oil. Return reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2-3 minutes. Drain again, reserving 1 Tbsp oil. Again, return reserved oil to wok. Stir-fry garlic and ginger several seconds and add chicken broth, dry sherry, salt, pepper and cornstarch mixture. When it thickens, return scallops and vegetables to wok and allow them to become hot. Serve. Note: Make sure all sand is removed from scallops so they are not gritty. Make certain cooking oil is fresh so scallops remain white. Servings: 6.

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Scallops l'Orange | scallop recipes

Scallops l'Orange | scallop recipes



Ingredients:



1 1/2 lbs Alaska Scallops
Juice from 2 small Oranges (about 1/2 cup, or so)
2 Tbsp Grand Marnier Liqueur (Hey, you deserve it!)
1 clove Garlic minced (alright, make it 2 cloves…what the heck)
2 Tbsp Olive Oil
2 Tbsp melted Butter
1 tsp dried Parsley
White Pepper, to taste


Directions:

Lightly dust the scallops on all sides with the pepper. Heat a large skillet to medium high. Add your oil. Now, feel free to drop in your scallops, flat side down and sauté until golden brown (about 2 minutes, or so). (You may have to do this in two batches, since you don't want to crowd the scallops like a box of saltine crackers). Turn your scallops to sauté on the other side (until you see that golden browness thing again). If need be, reduce the heat so as to not burn any of your pan juices.

Get that skillet off the heat and, using tongs (the idea here is to keep the juices in the pan), pluck your scallops aside into a warm bowl.

Reheat the pan to medium low. Toss in the garlic and sauté for about 15 seconds, or so. Pour in the orange juice. Add the melted butter and while you're at it. splash in the grand marnier and lob in the parsley. Using extreme vigilance here 'allow' your sauce to simmer for about 4 minutes, or so, to slightly thicken.

Partitively place your scallops onto individual plates. Delicately drizzle your sauce over your scallops.

Garnish with slivered green parts of a scallion and a slice of fresh orange.

Serve with your favorite sumptuous steamed rice and various vegetables. Or, serve your scallops around a magnificent mound of mashed potatoes particularly placed in the middle of your plate, which will of course be triumphantly topped with a splash of melted butter.

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Scallop and Shrimp Kabobs | scallop recipes

Scallop and Shrimp Kabobs | scallop recipes



Ingredients:



1 lb Alaska Scallops, cut in half
1 lb large raw Shrimp
1/2 cup Vegetable Oil
1/4 cup Soy Sauce
2 Tbsp chopped crystalized Ginger
1 tsp Onion Powder
2 small Zucchini, sliced
1/4 cup Lemon Juice
2 cloves Garlic, finely chopped
1 1/2 tsp ground Ginger
16 oz (1 can) Pineapple chunks


Directions:
Peel and devein shrimp. Drain pineapple chunks. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover and refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. Serving Size: 6

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Breaded Scallops | scallop recipes

Breaded Scallops | scallop recipes



Ingredients:



32 medium Scallops, or 16 Jumbo Scallops
Salt and Pepper
Flour, for dredging
1 large Egg, lightly beaten
1 1/2 cup Bread Crumbs
Oil, for deep frying
Lemon wedges, garnish



Directions:



If using medium scallops, leave whole. Cut jumbo scallops in half. Lightly season scallops with salt and pepper. Dredge scallops in flour and coat with egg. Then dredge them in bread crumbs. Deep fry breaded scallops 2 to 3 minutes. Garnish with lemon and a sprig of parsley. Makes 4 servings.

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Swiss Baked Scallops | scallop recipes

Swiss Baked Scallops | scallop recipes



Ingredients:



2 lbs Alaska Scallops
1 Lemon
1/2 tsp White Pepper
1/2 tsp Celery Salt
1/2 stick Butter
8 slices Swiss Cheese
fresh Parsley
Paprika



Directions:



Place scallops in individual baking dishes. Season with lemon juice, white pepper, celery salt and melted butter. Bake in 350F° oven for 15 minutes. Remove from oven and pour off a portion of the excess butter and lemon juice. Place slices of cheese on top of scallops and place under broiler until cheese bubbles. Garnish with sprigs of parsley and a sprinkle of paprika. Serves 4.

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Baked Scallops | scallop recipes

Baked Scallops | scallop recipes



Ingredients:



1 lb. Alaska Scallops, cut in half
1 oz Sherry, optional
6 Tbsp Butter, melted
1/2 cup dry Bread Crumbs



Directions:



Arrange scallops in shallow buttered casserole dish. Sprinkle with sherry. Pour half the butter over scallops. Cover with bread crumbs. Pour rest of butter over bread crumbs. Bake at 375 for 15 minutes. Serve scallops hot!

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Miniature Florentines | Cookie Recipes

Miniature Florentines | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1/4 cup butter or margarine
1/4 cup whipping (heavy) cream
2 tablespoons honey
1/2 cup sliced almonds
1/4 cup candied orange peel -- finely chopped
1 tablespoon grated orange peel
1 (4 ounce) package sweet baking chocolate -- melted
Heat oven to 375º. Cover cookie sheet with cooking parchment paper.
Mix sugar, butter, whipping cream and honey in 2 1/2-quart saucepan.
Heat to boiling, stirring constantly. Boil 5 minutes, stirring constantly;
remove from heat. Stir in remaining ingredients. Let stand 5 minutes.
Drop mixture by 1/2 teaspoonfuls 2 inches apart onto cookie sheet.
Bake 4 to 6 minutes or until golden brown and bubbly. Cool 2 minutes
or until firm; remove from cookie sheet to wire rack. Cool completely.
Turn cookies upside down; brush with melted chocolate. Let stand at
room temperature until chocolate is firm.

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Mini Elephant Ears | Cookie Recipes

Mini Elephant Ears | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sugar
1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) --
thawed
1/2 cup sugar
1 teaspoon ground cinnamon
Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over
kitchen counter or breadboard. Roll pastry into 1/8-inch-thick
rectangle, 12 × 9 1/2 inches, on sugared surface. Mark a line
lengthwise down center of rectangle. Fold long sides of rectangle
toward center line, leaving 1/4 inch uncovered at center. Fold
rectangle lengthwise in half to form strip, 12 × 2 1/2 inches, pressing
pastry together.
Cut strip crosswise into 1/4-inch slices. Mix 1/2 cup sugar and the
cinnamon. Coat slices with sugar mixture. Place about 2 inches apart
on cookie sheet. Bake 8 to 10 minutes, turning after 5 minutes, until
cookies begin to turn golden brown. Immediately remove from cookie
sheet to wire rack. Cool completely.

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Mini Cookie Pizzas | Cookie Recipes

Mini Cookie Pizzas | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 purchased sugar cookies (4 inches in
diameter)
1 tub Rich & Creamy chocolate
ready-to-spread frosting
Colored sugar, if desired
2 cups assorted candies or trail mix
2 ounces vanilla-flavored candy coating
2 teaspoons shortening
Frost each cookie with about 2 tablespoons of the frosting; sprinkle
with colored sugar. Top with 1 heaping tablespoon of the assorted
candies.
Melt candy coating and shortening in 1-quart saucepan over low heat,
stirring constantly, until smooth. Drizzle over cookies.

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Milk Chocolate-Malt Brownies | Cookie Recipes

Milk Chocolate-Malt Brownies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (11 1/2 ounce) package milk chocolate chips (2 cups)
1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 3/4 cups all-purpose flour
1/2 cup natural- or chocolate-flavor malted milk
powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup malted milk balls -- coarsely chopped
Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt
chocolate chips and butter in 3-quart saucepan over low heat, stirring
frequently, until smooth; remove from heat. Cool slightly. Beat in
sugar, vanilla and eggs with spoon. Stir in remaining ingredients
except malted milk balls.
Spread batter in pan. Sprinkle with malted milk balls. Bake 30 to 35
minutes or until toothpick inserted in center comes out clean. Cool
completely. Cut into 8 rows by 6 rows.

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