PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES
Steps:
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
- Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g
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.
TOMATO-ZUCCHINI SCALLOP
This is a great recipe for using up some fresh vegetables from your garden! I just love this with fresh home-grown tomatoes.
Provided by breezermom
Categories Onions
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place half of the zucchini slices in a 1 1/2 quart casserole. Top with half of the diced tomato, onion, croutons, salt and pepper.
- Repeat the layers once; top with tomato wedges. Cover and bake at 350 degrees for 1 hour.
- Remove the cover and sprinkle with the cheese. Bake an additional 5 minutes or until the cheese melts. Serve immediately.
SCALLOPS WITH ZUCCHINI
Make and share this Scallops With Zucchini recipe from Food.com.
Provided by MizzNezz
Categories Low Cholesterol
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, heat olive oil, add zucchini, salt and pepper, cook 3 minutes.
- Remove zucchini from pan.
- Add scallops to pan.
- Cook until no longer opaque (about 5 minutes).
- Put with zucchini.
- Add butter to skillet.
- Add garlic, green onions and tomato.
- Bring to a boil.
- boil 1 minute.
- Add zucchini and scallops.
- Heat through.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 192.6, Fat 6.5, SaturatedFat 2, Cholesterol 46, Sodium 696.7, Carbohydrate 11, Fiber 1.7, Sugar 3.8, Protein 22.4
SAUTEED SEA SCALLOPS WITH TOMATOES AND ZUCCHINI
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Halve each scallop crosswise, if 3/4 inch thick or more. Set aside.
- Trim the ends of the zucchini, and cut them into 1/8-inch slices.
- Drop the tomatoes into boiling water for about 10 seconds to loosen the skins. Remove skins and chop the tomatoes coarsely.
- Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the zucchini, salt and pepper. Cook about 2 minutes over high heat, stirring and tossing. Remove the zucchini to a plate, and keep them warm.
- In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute. Season with salt and pepper while stirring and tossing.
- Add the butter, shallots and garlic. Cook briefly, add the tomatoes, and cook for a minute more. Add the zucchini, lemon juice and rosemary. Cook, stirring and tossing, for a minute over high heat. Blend well. Sprinkle with basil, and serve immediately.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 634 milligrams, Sugar 3 grams, TransFat 0 grams
SEARED CURRIED SCALLOPS WITH ZUCCHINI
Categories Shellfish Vegetable Sauté Dinner Seafood Scallop Curry Zucchini Summer Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
- Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
- Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.
ZUCCHINI-WRAPPED SCALLOPS
Our home economists wanted to wrap seasoned scallops in thin zucchini strips before threading them onto skewers for grilling. The problem was finding a terrific scallop recipe. When Hershey, Pennsylvania's Julie Gwinn shared her citrus marinade, they found just what they were looking for. Julie's recipe is easy enough for weeknight suppers, and the eye-fetching treatment suits weekend dinner parties.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the orange juice, oil, seasoning, orange zest and red pepper flakes; set aside 1 tablespoon for basting. Pour the remaining marinade into a large bowl. Add the scallops; turn to coat. Cover and refrigerate for 30 minutes. , Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers. , On a lightly oiled grill rack, grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until scallops are opaque, brushing once with reserved marinade.
Nutrition Facts : Calories 194 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 346mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
SCALLOPS WITH PEPPER AND ZUCCHINI
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Wash scallops and cook in vermouth for 1 minute. Set aside.
- Wash, trim, seed and chop whole red pepper.
- Heat a nonstick pan until it is very hot, then reduce heat to medium high and add oil. Saute red pepper until it begins to soften.
- Wash, dry and coarsely chop whole zucchini. Add to red pepper and continue cooking until vegetables are soft.
- Grate ginger and add while vegetables cook.
- Wash, dry and chop chives.
- When vegetables are cooked, add the chives and drained scallops. Season with salt and pepper.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 4 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 728 milligrams, Sugar 11 grams, TransFat 0 grams
ZUCCHINI-WRAPPED HALIBUT "SCALLOPS"
Provided by Jessica Goldman Foung
Categories Fish Low Sodium Dinner Seafood Halibut Spice Curry Zucchini Pan-Fry Healthy Cumin Paprika Advance Prep Required Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 25
Steps:
- To prep, mix the ingredients for the two rubs and the glaze in 3 separate bowls. Then, using a vegetable peeler, start peeling along the length of the zucchini, beginning with the green outer layer, creating 1/2-inch-thick ribbons. Rotate the zucchini a quarter-turn after each peel in order to make somewhat even-sized ribbons. Make as many as possible and stop when you get to the seeds. Lay the ribbons out on a plate and sprinkle the zucchini rub on both sides, spreading gently it with your hands until all of the pieces are covered. It doesn't have to be an even coating, but you want every ribbon to have some color and spice.
- Bring a large pot of water to a boil.
- Dip the halibut chunks into the scallop rub, making sure they are coated on all sides. Tightly wrap a zucchini ribbon around a halibut cube like a belt, so that the ends overlap. Use a toothpick to secure the zucchini and push it through to the other side. Place the wrapped halibut on a plate and repeat the procedure with the remaining fish and zucchini ribbons.
- Now it's time to start on your sauce. Add the spinach to the boiling pot of water and cook for 1 minute. Immediately remove the spinach from the water with a slotted spoon, reserving the cooking liquid, and transfer the spinach to a colander to drain. Rinse with cold water and when cool to the touch, use your hands to tightly squeeze the spinach and wring out the liquid. Do this 4 to 5 times until no water remains. Finely chop the spinach into little green bits and set aside.
- In a saucepan, melt the butter over medium heat. Add the shallot and cook for 2 minutes. Then add the flour and whisk until combined, 2 to 3 minutes. Add the cream and whisk until the sauce begins to thicken, about 5 minutes. Add the wine and the chopped spinach and continue to cook for 5 more minutes. The sauce will look thick, like creamed spinach. Reduce the heat to the lowest setting to keep the sauce warm.
- Reheat the water you used to cook the spinach, and bring to a boil. Make sure you have your halibut rounds, the glaze, a plate, a large sheet of foil, and your serving bowl ready to go, because you are about to be moving around your kitchen quickly.
- Add the pasta to the boiling water and cook for 10 minutes or according to the instructions on the package. While the pasta is cooking, heat 1 teaspoon of vegetable oil over medium heat in a large skillet (nonstick if possible). When the oil starts to hiss and sizzle, place the halibut pieces in the pan in a single layer and cook for 2 minutes. Evenly spread the glaze on the top of the fish and then flip the halibut rounds, cooking the other side for 2 minutes more. Spread more glaze on the top side again, flip, and cook for a final 1 to 2 minutes. The halibut will have a crisp, brown sear on both sides. Put the cooked fish on a clean plate and cover it with foil to keep warm. If you had to split the fish into two batches, repeat until all the halibut rounds are cooked.
- Finally, drain the pasta and put it into a large bowl with a drizzle of olive oil so the noodles don't stick together. Add the warm spinach sauce to the pasta and toss.
- To serve, make a nest of the sauced noodles on a plate and top with 4 or 5 "scallops" per guest. Remove the toothpicks and dig in.
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