SCALLOPS PROVENCAL
Steps:
- If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
THE BEST CAULIFLOWER EVER
Steps:
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the cauliflower florets and season with salt and pepper. Cook until the cauliflower begins to brown and soften, about 12 minutes, stirring every few minutes.
- While the cauliflower is cooking, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the garlic and saute until softened, 1 minute. Add the roasted red pepper and saute for another few minutes, until heated through. Transfer to a blender or mini-chopper and blend. Add the tofu and some salt and pepper and puree until smooth.
- Add the puree and the red pepper flakes to the cauliflower and cook for 1 minute. Stir in the breadcrumbs and sesame seeds and cook another minute. Transfer the cauliflower to a serving dish and serve.
CAULIFLOWER PROVENCALE
Make and share this Cauliflower Provencale recipe from Food.com.
Provided by Bertie Burroughes
Categories Cauliflower
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil or (preferably) steam Cauliflower until barely done- still slightly crunchy.
- In a separate pan fry finely chopped onion on medium heat for 4 or 5 minutes adding minced or finely chopped Garlic halfway through.
- When soft but not brown add tomato (do not break up too much)& other ingredients.
- simmer gently for 3 or 4 minutes.
- Adjust seasoning.
- Mix Cauliflower and sauce and serve.
Nutrition Facts : Calories 85.2, Fat 3.6, SaturatedFat 0.5, Sodium 627.4, Carbohydrate 12.1, Fiber 4.4, Sugar 5.6, Protein 3.5
CAULIFLOWER PROVENCAL
This is a lovely way to have cauliflower, particularly for people who say they don't like it. Quick, as it is cooked in the microwave.
Provided by Latchy
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place cauliflower in a shallow microwave dish, cover and cook on high for 6-8 minutes.
- To make sauce, in a microwave-safe jug combine oil, garlic, onion, chili and anchovy if using.
- Cook on high for 3 minutes.
- Stir in tomatoes and juice, pepper, Worcestershire sauce and marjoram, Cook on high 2-3 minutes.
- Pour sauce over cauliflower; sprinkle with cheese and cook on high for 1 minute.
Nutrition Facts : Calories 125.9, Fat 7.1, SaturatedFat 3.3, Cholesterol 12.1, Sodium 305.4, Carbohydrate 11.4, Fiber 3, Sugar 4.9, Protein 6.1
PRAWNS PROVENCALE
I learned how to make these prawns working for a caterer back in the '80s. Be sure to season the breadcrumbs well. Butterflying the prawns takes time, but practically everything except the baking can be done ahead of time. Serve with any number of dips (like lemon aioli) or just a squeeze of fresh lemon.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Time 28m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Line a sheet pan with aluminum foil. Brush with 1 tablespoon olive oil.
- Carefully remove shells and legs of prawns; leave the tail attached. To butterfly the prawns, cut a slit with a small sharp knife lengthwise down the belly side of shrimp, almost to the skin on the back. Open out like a book.
- Place chopped garlic, large pinch kosher salt, oregano, and thyme in a mortar; pound and stir with a pestle a few seconds. Add 1 tablespoon fresh parsley. Pound and stir mixture until it turns into a paste, 1 or 2 minutes. Add 1/3 cup olive oil; mix about 1 minute to infuse olive oil with herbs and garlic.
- Place bread crumbs in a mixing bowl. Transfer herb-garlic mixture to breadcrumbs. Add a pinch of salt, black pepper, pinch cayenne, remaining chopped parsley, and grated cheese. Mix with a fork to distribute ingredients evenly. Pinch a bit of the mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency. 2 to 3 minutes.
- Lightly but thoroughly coat cut side of prawns with crumb mixture; place on prepared baking sheet.
- Bake in preheated oven until cooked through and tails curl up, 8 to 10 minutes.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 10.6 g, Cholesterol 177.2 mg, Fat 13.8 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 2.8 g, Sodium 475.7 mg, Sugar 0.9 g
SCALLOPS PROVENCALE
I got this recipe from Epicurean magazine. It's a delicious way to serve scallops without butter. Perfect when paired with pasta
Provided by Meghan
Categories European
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a non-stick skillet large enough to hold the scallops in one layer heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through.
- Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely.
- Add the remaining 1 1/2 tablespoons oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden.
- Add the tomato and the thyme and cook the mixture, stirring, for 1 minute.
- Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops provencale with the basil.
Nutrition Facts : Calories 366.5, Fat 18.8, SaturatedFat 2.5, Cholesterol 75, Sodium 370.3, Carbohydrate 9.1, Fiber 1, Sugar 1.7, Protein 39
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