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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