PECAN ENCRUSTED TROUT WITH LATIN RICE AND BLACK BEAN-CORN SALSA
Steps:
- Combine just enough garlic and olive oil to coat the bottom of a large, heavy frying pan and adjust the temperature to medium heat. Dust the trout fillets with flour, and then dip the fillets in the beaten egg mixture. Dredge the fillets in crushed pecans. Saute the fish in the olive oil until cooked through - approximately 4 minutes each side depending on thickness of fillets.
- Serve with Salsa and Latin Rice.
- Mix all of the ingredients in a non-metallic bowl. Cover the bowl with plastic wrap and refrigerate. Serve the salsa as an accompaniment to the pecan trout.
- Cook the rice according to the instructions on the package, adding some olive oil to the water. Add 1/2 can of the peas and entire jar of pimentos to the rice and stir is together gently. Serve with the black bean and corn salsa and the rainbow trout.
PECAN SANDIES® ENCRUSTED SCALLOPS WITH BALSAMIC HONEY AGAVE GLAZE
Provided by Vic "Vegas" Moea
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a pot to 350 degrees F.
- In a small saucepan, reduce the balsamic vinegar until 1/3 is left. Add the agave syrup and cook for 2 minutes on medium heat. Stir in the honey and finish with the butter. Sprinkle with chives and set aside.
- In a food processor, combine the breadcrumbs and Pecan Sandies and pulse to make a breading. Dredge the scallops in the flour, then the eggs and roll in the breading mixture. Drop into the oil and fry until golden brown, about 2 minutes. Drizzle the scallops with the glaze and serve.
GRILLED SCALLOPS WITH YELLOW BELL PEPPER-BLACK BEAN SALSA
Make and share this Grilled Scallops With Yellow Bell Pepper-Black Bean Salsa recipe from Food.com.
Provided by PumpKIM
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the oil, Scotch bonnet pepper, garlic and quartered peppercorns in a glass bowl.
- Add the scallops, mix well and let rest at room temperature for one hour.
- Place the chunks of yellow pepper into a processor and add the mustard and vinegar.
- Blend for one minute.
- Strain the puree through a sieve and return the liquid to a blender.
- Turn on the blender and slowly pour the oil.
- Add the hot water, salt and pepper.
- Add the cilantro.
- Pour the mixture in a bowl and add the black beans.
- Grill the scallops on high heat for two minutes on each side.
Nutrition Facts : Calories 765.3, Fat 56, SaturatedFat 7.7, Cholesterol 56.3, Sodium 466.6, Carbohydrate 29.7, Fiber 8.3, Sugar 0.7, Protein 37.3
QUICK BLACK BEAN SALSA
This sensational salsa is a colorful combination of lots of fresh-tasting flavors. My husband, son and I think it's great as a dip or with main-dish burritos or chimichangas. We love taste-testing my creations together.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 8 cups.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
GRILLED SCALLOPS WITH BLACK BEANS
From one of my cookbooks-ripped right out and tucked inside my recipe box. Half hour marination required.
Provided by Oolala
Categories Black Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place scallops in shallow dish.
- Combine olive oil, 1/2 teaspoons cumin, ground red pepper; drizzle over scallops, and toss gently.
- Cover and marinate in the refrigerator 30 minutes, stirring occasionally.
- Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot and add onion and garlic and sauté until tender.
- Add bell pepper and sauté until tender.
- Stir in black beans and 1/2 teaspoons cumin; sauté 3 minutes or until thoroughly heated.
- Remove from heat; stir in vinegar and keep warm.
- Remove scallops from marinade; discarding marinade, thread scallops onto 4 (8 inch) skewers.
- Coat grill rack with cooking spray; place over medium coals (300-350°F).
- Place skewers on rack; grill, uncovered, 3 minutes on each side or until scallops are opaque.
- Spoon black bean mixture evenly onto individual serving plates.
- Arrange grilled scallops evenly over black bean mixture.
- Serve immediately.
Nutrition Facts : Calories 246.7, Fat 2.7, SaturatedFat 0.4, Cholesterol 37.5, Sodium 647.2, Carbohydrate 28.7, Fiber 9.4, Sugar 2.5, Protein 27.1
SCALLOPS AND PEPPERS WITH BLACK-BEAN SAUCE
Provided by Marian Burros
Categories dinner, one pot, main course
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Wash, trim, seed and thinly slice whole peppers.
- Heat oil in a wok or nonstick skillet. Saute peppers in hot oil while preparing the rest of the dish.
- Rinse the black beans under running water; then, mash them slightly with one tablespoon of the sherry.
- Mince the garlic; grate the ginger; wash, trim and slice scallions.
- Add the beans, garlic, ginger and remaining sherry to the peppers, and stir for 10 seconds.
- Stir in the scallops. If scallops are small, cook about one minute; cook large ones two or three minutes. Stir in sugar and scallions, and serve.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 9 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 575 milligrams, Sugar 15 grams, TransFat 0 grams
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