CAPE MAY SCALLOPS
Make and share this Cape May Scallops recipe from Food.com.
Provided by Dawnab
Categories < 30 Mins
Time 16m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine breadcrumbs and salt in medium bowl, add scallops and toss to coat.
- Heat oil and butter in large skillet over high heat.
- Add parsley and garlic, cook 20 seconds.
- Add scallops and cook 4-5 minutes, turning once, until browned.
- Add wine and lemon juice, cook 1 minute more.
- For appetizers, transfer to heated scallop shells, if desired.
SCALLOPS WITH LEMON & CAPERS
This is so quick to make, with a lot of flavor. I only made half the scallops (to serve two) but kept the sauce amount the same so it could also go over steamed asparagus and rice. I suggest skipping the salt - the capers and chicken broth are salty enough. From Woman's Day 3/6/07
Provided by Vino Girl
Categories Lemon
Time 16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir broth, capers, cornstarch, garlic, zest, juice, salt and pepper until cornstarch dissolves.
- Melt 2 tsp butter in a large nonstick skillet over medium heat.
- Add scallops and cook for 4-5 minutes, turning once, or until they are golden and cooked through.
- Remove scallops to a plate.
- Add broth mixture to skillet and bring to a boil.
- Boil 1 minute or until slightly thickened.
- Remove from heat and add in 1 tsp butter and parsley.
- Pour over scallops.
Nutrition Facts : Calories 192.7, Fat 4.5, SaturatedFat 2, Cholesterol 63.8, Sodium 695.5, Carbohydrate 6.3, Fiber 0.2, Sugar 0.4, Protein 30
BAY SCALLOPS & SHELLS
Bay scallops are very firm with a delicate, sweet flavour. Bay scallop meat is about 1/2" diameter (about 70-90/lb). Always look for scallops with a cream colour and firm meat.
Provided by Nurbel
Categories Pasta Shells
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- In a blender, combine cottage cheese with lemon juice and dill.
- Blend until smooth.
- Pour cheese mixture into a bowl; add celery, onions and the steamed scallops.
- Mix well.
- In a separate bowl mix the drained pasta with Italian dressing.
- Spoon the scallop mixture into the pasta shells.
- Serve as a salad or optionally arrange shells on a bake sheet and sprinkle shredded cheese on top.
- Melt cheese in the oven (broil) and then serve hot.
SCALLOPS WITH CAPERS AND TOMATOES
Found in Cooking Light Fesh Food Fast magazine. I love scallops and this one I haven't tried yet but it looks and sounds very simple, easy and delicious.
Provided by mama smurf
Categories Low Cholesterol
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.
- Add garlic to pan; cook 15 seconds, stirring constantly. Add wine and next 4 ingredients (through tomato) to pan. Serve the tomato mixture over scallops; drizzle evenly with oil just before serving.
SCALLOP CASSEROLE
A simple recipe, yet good enough for company! An adaptation of a prize winning recipe submitted by Joan Ivey from Nova Scotia, Saltscapes magazine.
Provided by Elly in Canada
Categories One Dish Meal
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Bring medium-size saucepan of water to a boil, add scallops.
- Reduce heat to low and simmer gently for no more than 3 to 5 minutes, depends on the size of the scallops.
- Drain immediately and place scallops into a medium-size buttered casserole; set aside.
- In the saucepan, melt butter.
- Add onion, celery and mushrooms; saute until onions are translucent and most of moisture has evaporated.
- Combine soup and milk and add to the vegetables.
- Pour soup mixture over scallops in the casserole; season with pepper, stir gently.
- Spread fresh breadcrumbs over top and sprinkle with cheese.
- Bake uncovered at 350 degrees for 20-25 minutes, until bubbly and lightly browned.
Nutrition Facts : Calories 487.9, Fat 20.4, SaturatedFat 9.4, Cholesterol 87.6, Sodium 1238.2, Carbohydrate 37.1, Fiber 2.2, Sugar 5.4, Protein 38.2
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
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