SCALLOPS AND CHORIZO
I've long been a fan of scallops and bacon, and scallops with chili, and this is my combination of the two using chorizo - the sausage, not the salame - to ooze its paprika-hot orange oil over the sweet white scallops. It's quicker than the speed of light to make and quite as dazzling.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 10m
Yield 4 servings as a main course with the rocket and chickpeas th
Number Of Ingredients 4
Steps:
- Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes.
- Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side.
- Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.
AUTHENTIC SEAFOOD PAELLA
Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.
Provided by Allrecipes
Categories World Cuisine Recipes European Spanish
Time 55m
Yield 2
Number Of Ingredients 19
Steps:
- Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
- Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
- Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.
Nutrition Facts : Calories 784.1 calories, Carbohydrate 73.5 g, Cholesterol 301.1 mg, Fat 20.1 g, Fiber 8.9 g, Protein 53 g, SaturatedFat 3.3 g, Sodium 979.8 mg, Sugar 5.3 g
PAN-FRIED SCALLOPS
For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander
Provided by Jo Pratt
Categories Dinner, Lunch, Side dish, Starter
Time 15m
Yield Serves 2 as a starter
Number Of Ingredients 7
Steps:
- Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
- Finish off with roughly chopped coriander and salt and pepper. Serve straight away.
QUICK AND EASY PAELLA
Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
- Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
- Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
- Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
- Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
- Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
- Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.
Nutrition Facts : Calories 476.4 calories, Carbohydrate 46.9 g, Cholesterol 150.2 mg, Fat 19.3 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 6.2 g, Sodium 975.1 mg, Sugar 2.7 g
FABULOUS MEDITERRANEAN-STYLE SCALLOP PAELLA
Here's a FABULOUS one-pan paella that I've created using my favorite, scallops! You can easily change it up and make it your own by subbing shrimp and/or chicken, for the scallops. Feel free to adjust the seasonings to suit your taste. Note: I didn't measure, so recipe amounts and times are just a guideline. Enjoy!
Provided by BecR2400
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Preheat a large dutch oven or paella pan on the stove-top over low heat for about 3-5 minutes.
- Now, add the olive oil and butter to the pan. Saute bell peppers, celery, onion and garlic in the fat over medium to med-high heat, just until celery and onions are barely softened.
- Add the rice, water, diced tomatoes, Knorr chicken granules, bay leaf, rosemary, saffron and seasonings. Cover and simmer gently over low heat for about 18-22 minutes, until rice is almost but not quite done. Stir midway through, and add a little additional water if needed.
- Rinse and drain the scallops, in a colander (no need to pat dry).
- Add the peas, scallops and parsley to the rice mixture. Cover and cook on low for a further 5-10 minutes until scallops are done and the paella is steaming hot. Note: Take care not to overcook the scallops.
- Taste and adjust seasonings. Remove bay leaf and sprig of rosemary before serving.
- Serve hot with fresh lemon wedges at the table. Accompany the paella with slices of fresh buttered sourdough or country bread and a nice glass of wine (I served a red California cabernet sauvignon). Enjoy!
SHRIMP AND SCALLOP EASY PAELLA
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a medium saucepan, heat the chicken stock until boiling.
- In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
- Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
- Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
- Decorate with the chopped parsley and lemon wedges.
SUMMER PAELLA WITH LOBSTER, MUSSELS, SCALLOPS, AND WINE
Make and share this Summer Paella With Lobster, Mussels, Scallops, and Wine recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- *Note-if you do not want to work with a live lobster, substitute two frozen, in-shell, 12 ounce tails, thawed and split in half lengthwise.
- Heat the broth, clam juice, and saffron in a saucepan until steaming but not simmering; decrease heat to very low, cover, and keep warm without boiling.
- Position oven rack in the center of the oven; preheat oven to 375°.
- Heat a 14-inch paella pan over medium heat; swirl in the olive oil, then add the onion; cook, stirring frequently, for 4 minutes, until translucent.
- Add in the garlic; cook for 30 seconds.
- Stir in the tomatoes; keep cooking, stirring frequently, until they begin to break down, about 3 minutes.
- Add in the wine; bring to a simmer, scraping up any browned bits in the pan.
- Increase heat and simmer until reduced by half, about 5 minutes.
- Stir in the oregano, thyme, salt, and pepper.
- Then stir in the rice and the warmed broth; bring to a simmer; decrease heat to medium, and simmer for 10 minutes.
- Meanwhile, set the lobster on a lipped cutting board to catch any internal juices; plunge the tip of a sharp knife into its head about ½ inch behind its eye stalks, thereby piercing the brain and instantly killing it; slice the lobster in half lengthwise.
- Stir the green beans into the simmering rice, then set the mussels around the perimeter of the pan, partially submerging them.
- Arrange the scallops in the pan in a circle inside the mussels, partially submerging them as well; and then lay the lobster halves in the center of the pan cut side down.
- Place in the oven; bake for 15 minutes, or until most of the liquid has been absorbed and the rice is fairly tender.
- Transfer to a wire rack, cover tightly with foil, and set aside for 10 minutes.
- If desired, remove the lobster meat from the shell and place on top of the paella before serving.
Nutrition Facts : Calories 761.8, Fat 14.8, SaturatedFat 2.4, Cholesterol 201.8, Sodium 1565.2, Carbohydrate 81.8, Fiber 4.8, Sugar 3.1, Protein 64.3
SCALLOP PAELLA
Steps:
- Cook half of onion with half of saffron in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion begins to soften, 6 to 8 minutes. Stir in couscous, then add water and 1/2 teaspoon salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes.
- While couscous stands, cook bell pepper and remaining onion in 2 teaspoons oil with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining saffron in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, 10 to 12 minutes.
- Pat scallops dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 8 scallops, turning over once, until golden brown and just cooked through, 3 to 4 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Wipe out skillet and heat remaining 2 teaspoons oil, then sauté remaining 8 scallops, transferring to plate.
- Heat a dry deep 12-inch heavy skillet over moderately high heat until hot, then cook mussels, covered, shaking skillet occasionally, until mussels just open wide, 3 to 5 minutes. (Discard any mussels that remain unopened after 5 minutes.) Transfer mussels to a bowl with a slotted spoon, then add clams to skillet and cook, covered, shaking skillet occasionally, until clams just open wide, 6 to 10 minutes. (Discard any clams that remain unopened after 10 minutes.) Add shrimp to clams along with chorizo, mussels, cooked vegetables, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, until shrimp is just cooked through, about 1 minute. Stir in couscous, scallops, and peas until heated through.
SIZZLING PRAWNS & SCALLOPS
Lovely prawns and scallops in a mouth watering sauce which is delicious mopped up with some crusty bread. Listen to the sizzle as its served up on a sizzling plate! It seems like a lot of ingredients but is definitely worth it. Use as many prawns and/or scallops as you see fit. Can adjust sauce to suit number of guests - e.g. double the amounts to serve 4. Once you've made it once you will have a better feel for how far the sauce will go around.
Provided by TrackyH21
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Put sizzler plates in oven. Rub prawns and scallops with salt, leave for 5 minutes, and rinse with water very quickly for about 2 seconds.
- Pat dry the prawns and scallops. In a bowl, toss them with the marinade; set aside for 30 minutes.
- In a bowl, mix together the chicken stock, soy sauce, rice wine, sugar and cornflour; set aside.
- Preheat a wok over medium-high heat. Add 2 tablespoons of the oil and half the salt. Add prawns and scallops to the hot oil, stir-fry for about 1 minute. When prawns turn pink and scallops begin to feel firm to the touch, remove from the wok; set aside.
- Reheat the wok. Add 1 tablespoon oil. Add the ginger, garlic, remaining salt, spring onions and chilli paste; cook gently for 15 seconds. Turn heat to high; toss in the cucumber. Stir-fry for 30 seconds. Add the sauce mixture and stir quickly to thicken.
- Return the prawns and scallops to the wok, add the vinegar and sesame oil; quickly toss for a few seconds to reheat.
- As soon as they are finished, transfer them to the sizzler plates and quickly pour the mixture onto the hot platter and listen to it sizzle. Serve with crusty bread to mop up the sauce.
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4.5/5 (8)Total Time 30 minsCategory DinnerCalories 714 per serving
- Heat the oil in a shallow pan on medium-high heat and fry the chorizo until it starts to brown and release it’s orange-colored oils. Add the onion and continue to fry until the onion has softened.
- Add the scallops and sauté 3 minutes Add the garlic and fry another minute. Remove the scallops from the pan and set aside.
- Add the white wine and allow to reduse by half before adding the rice. Coat the rice what's in the pan and then add the stock, paprika, smoked paprika and parsley. Bring to a boil before reducing the heat. Cover and leave to simmer 15-20 or until the rice is tender.
SIMPLE SCALLOP PAELLA RECIPE | POPSUGAR FOOD
From popsugar.com
Cuisine North AmericanCategory Main Dishes, FishAuthor Lauren HendricksonTotal Time 50 mins
- Heat a large, flat pan or paella pan over medium heat. Add about 1/2 the olive oil and sear the scallops for 3 to 4 minutes until almost completely cooked. Remove the scallops from the pan and place on plate; set aside. Discard any of the leftover juices.
- In the same pan, heat the rest of the olive oil over medium heat, add the onions and garlic. Stir occasionally. Cook for 10 minutes until golden. Add the rice and cook for another 5 minutes. Stir occasionally.
- Add the broth, saffron, salt, and pepper to the rice, onion, and garlic mixture. Cook for another 10 minutes and stir occasionally.
THE EASIEST SEAFOOD PAELLA RECIPE WITH SHRIMP AND SCALLOPS
From spainonafork.com
5/5 (3)Category Main CourseCuisine SpanishTotal Time 45 mins
- Pat dry between 8-10 scallops with paper towels to remove any excess water and season them with sea salt and freshly cracked black pepper on both sides, also pat dry about 12 raw jumbo shrimp (peeled and deveined) and season with sea salt and freshly cracked black pepper
- Heat a paella pan with a medium-high heat and add a 1/4 cup of extra virgin olive oil, after 2 minutes add the scallops into the pan and cook for 3 minutes per side, then transfer to a bowl and cover with foil paper
- Using the same pan with the same heat add the diced onions and mix with oil, making sure to scrape up anything left behind by the scallops, 1 minute later add the minced garlic and mix with the onions, 1 minute later add 1/2 cup tomato sauce, 1/2 tsp sweet smoked paprika, a pinch of sea salt and some freshly cracked black pepper, mix it all together until well combined, 2 minutes later add 2 1/4 cups fish broth, pinch in 1/2 tsp saffron threads and season again with sea salt, give it a quick mix and bring to a boil
- Once it comes to a boil, let it boil for an extra minute to let the saffron really infuse into the broth, then add 1 cup of round rice and evenly spread it around, after this no more stirring the rice, but you can give the pan a quick shake here and there
EASY SEAFOOD PAELLA RECIPE (FULL TUTORIAL) | THE ...
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4.9/5 (75)Calories 516 per servingCategory Entree
- In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
- In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
- Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
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- Crispy Scallop Salad. For extra crispy scallops with a golden crust, dredge the shellfish in Old-Bay spiced cornmeal and shallow fry. Dressed in a bright olive oil and citrus dressing, this refreshing salad is an easy scallop meal and works equally well in smaller portions as a starter or side dish.
- Pan-Seared Scallops with Chorizo and Corn. For a delicious summer dinner, pair sea scallops with sweet corn and tangy buttermilk. Cook chorizo until crisp, then use the remaining fat to imbue your shellfish with a smoky, savory flavor.
- Seared Scallops With Basil Risotto. If you’re looking to wow guests with a meal they’d be likely to find in a five-star restaurant, then this is a dinner recipe for you.
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4.9/5 (307)Calories 535 per servingCategory Main Course
- *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
- Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
- Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
SCALLOPS & CHORIZO PAELLA RECIPE - FOOD LOVERS WEBSITE
From foodloverswebsite.com
Servings 4Total Time 30 minsEstimated Reading Time 1 min
- Heat the oil in a shallow pan on medium high heat and fry the chorizo until it starts to brown and release it’s orange colored oils. Add the onion and continue to fry until the onion has softened. Add the garlic and fry another minute.
- Add the white wine and allow to almost fully evaporate before adding the rice. Coat the rice with the other ingredients and then add the stock, paprika, smoked paprika and parsley. Bring to a boil before reducing the heat. Cover and leave to simmer 15-20 or until the rice is tender.
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Reviews 7Servings 2Cuisine SpanishCategory Main Course
- Pat dry 12 raw scallops and 12 raw jumbo shrimp (peeled & deveined) with some paper towels, season them with sea salt & black pepper, add 1/2 cup canned tomato sauce into a bowl, along with 1 tsp sweet smoked paprika and mix together until well combined
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