CRUNCHY LEMON AND HERB-CRUSTED SCALLOPS - ROBIN MILLER
Make and share this Crunchy Lemon and Herb-Crusted Scallops - Robin Miller recipe from Food.com.
Provided by dianegrapegrower
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place crackers in a large plastic bag and crush them to fine crumbs, using a rolling pin or mallet. Add parsley, herb seasoning, salt and cayenne and shake to combine.
- In a separate plastic bag, combine the scallops and mustard. seal the bag, and squish around to coat the scallops with the mustard. Add the scallops to the cracker mixture, seal the bag, and shake to coat evenly.
- Heat the oil in a large skillet over medium heat. Remove the scallops from the bag, place in the skillet, and cook until golden brown on the outside and opaque on the inside, about 3 minutes per side.
SHOW-STOPPER SEARED SCALLOPS WITH LEMON SCENTED BREAD CRUMBS AND FETTUCCINE WITH SAFFRON AND ASPARAGUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring 1-inch of water to a boil in a large skillet as well as a large pot of water, for pasta. When the water in the skillet comes up to a boil, add salt and asparagus and blanch for 2 minutes, drain and reserve. When the pasta water comes up to a boil, salt it and cook fettuccine to al dente.
- While the pasta water comes up to a boil, in the pan which you blanched the asparagus in, heat 2 tablespoons extra-virgin olive oil, over medium heat then add garlic and shallot and saute 4 to 5 minutes. Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a pinch of saffron or an envelope of saffron powder. Simmer 10 minutes. Stir in cream then season sauce with salt and pepper, to taste.
- While sauce cooks, heat a small skillet over medium-low heat. Add butter, melt then add the bread crumbs and toast them. Add salt and pepper, lemon zest and parsley, remove and reserve. Wipe pan clean and return the skillet to medium-high heat and preheat until very hot. Drizzle scallops with extra-virgin olive oil and add to hot pan to caramelize on each side, 3 minutes on the first side 2 on the second.
- Chop asparagus into 1-inch pieces on an angle and add to sauce. Drain pasta and toss with asparagus and sauce. Serve pasta with seared scallops, 4 per person, alongside and top the scallops with the lemon scented bread crumbs.
LEMON BUTTERED SEARED SCALLOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
- Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
- Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
- Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.
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
VOODOO CHICKEN WITH SWEET AND SOUR ONIONS - ROBIN MILLER
Make and share this Voodoo Chicken With Sweet and Sour Onions - Robin Miller recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Coat a rimmed baking sheet with cooking spray.
- Season both sides of chicken with salt and pepper and arrange on baking sheet. Sprinkle with Creole seasoning and bake for 25-30 minutes, until chicken is just cooked through.
- Meanwhile, make the onions. Heat oil in a large sskillet over medium high heat. Add the onions and brown sugar and cook until onions are soft and golden brown, about 7 minutes. Add the rum and vinegar and simmer for 3-5 minutes, until liquid is absorbed.
- Serve the chicken with onions spooned over top.
Nutrition Facts : Calories 263.4, Fat 4.8, SaturatedFat 0.8, Cholesterol 65.8, Sodium 78.2, Carbohydrate 10.8, Fiber 0.6, Sugar 8.4, Protein 26.6
SIMPLE HERBED SCALLOPS
Living in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren't. This dish offers coastal flavor to those of us in the Midwest. -Sarah Befort, Hays, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place scallops in a greased 1-qt. baking dish. Mix 2 tablespoons melted butter, lemon juice, herbs, garlic salt and pepper; drizzle over scallops., Mix bread crumbs with remaining melted butter; sprinkle over top. Bake, uncovered, until scallops are firm and opaque, 20-25 minutes.
Nutrition Facts : Calories 260 calories, Fat 18g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 754mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
EASY GARLIC-LEMON SCALLOPS
Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.
Provided by Button
Categories Scallop Recipes
Time 20m
Yield 6
Number Of Ingredients 6
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
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