Creamy Pan Seared Scallops
June 21, 2010 by Firehouse Chef
Filed under Buffet, Dinner, Easy, Easy Scallop Recipes, Lunch, Main Course, New Scallop Recipes, Supper, fried
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Creamy Pan Seared scallops - This ultra fast, foolproof, recipe for pan seared scallops comes covered in a thick, creamy tarragon and leek sauce. Pan seared, until golden brown in only 5 minutes, and the sauce is even made in the same pan. A very simple, quick cooking pan seared Scallop Recipe, all done stove top!
Prep Time: 5-10 mins |
Ingredients to make Creamy Pan Seared Scallops
3 large or 5 small scallops per person
2 tablespoons vegetable oil (25mL)
Salt and pepper
Leek and Tarragon Creme
1 tablespoon butter(15 mL)
1 tablespoon olive oil(15mL)
4 shallots, sliced
2 leeks, white part only, sliced
3 cloves garlic, minced
1 cup white wine (250 mL)
1/2 cup 35% cream (125mL)
Salt and pepper
2 tablespoons grated Parmesan cheese (25mL)
1 bunch fresh tarragon
Frisée greens for garnish
1 baguette
1/4 cup olive oil (50mL)
Salt and pepper
Directions to make Creamy Pan Seared Scallops
1.In a large heavy skillet, heat vegetable oil until almost smoking. Season scallops with salt and freshly cracked pepper. Pan sear on each side for 3 minutes or until golden. Remove scallops
1.In a large heavy skillet, heat vegetable oil until almost smoking. Season scallops with salt and freshly cracked pepper. Pan sear on each side for 3 minutes or until golden. Remove scallops.
2.To the pan, add butter and a dash of olive oil. Sauté shallots and leeks until fragrant, about 6 minutes. Add minced garlic and sauté for another 2-3 minutes.
3.Add white wine, scraping up any stuck bits. Add cream and cook, reducing liquid to about half. Finish with parmesan and freshly chopped tarragon leaves. Season again with salt and pepper.
4.Lightly toss frisée with a pinch of salt and a drizzle of olive oil.
5.Place greens in center of plate, top with cooked scallops. Drizzle with tarragon crème and garnish with 2 crostini per person
Bacon Wrapped Scallops on Pasta
June 16, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Scallop Recipes, Fry, Lunch, Main Course, New Scallop Recipes, Scallops, Supper
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bacon Wrapped scallops on Pasta - This best scallop bacon recipe is served on a bed of hot, fresh pasta, with fregrant flavorful, garlic and onions. Amazing sea scallops wrapped in one of a kind bacon, quickly pan fried, then a sauce made from the drippings. Lay it over the cooked pasta, and you have a very elegant, yet easy recipe.
Prep Time: 5-10 mins |
Ingredients to make Bacon Wrapped Scallops on Pasta
1 reduced-sodium bacon slice, cut crosswise into thirds
3 sea scallops (2 ounces)
2ounces uncooked angel hair pasta
1tablespoon reduced-fat margarine
2 green onions with tops, sliced
1 small clove garlic, minced
Black pepper or garlic pepper, to taste
Directions to make Bacon Wrapped Scallops on Pasta
Wrap one bacon piece around each scallop; secure with toothpick. Cook pasta according to package directions. Drain pasta; return to pan
Meanwhile, heat small nonstick skillet over medium heat. Add scallops; cook 2 to 3 minutes on each side or until bacon is crisp and scallops are opaque. Remove scallops from skillet; discard toothpicks. Reduce heat to low
Melt margarine in same skillet. Add onion and garlic; cook and stir 1 minute or until onion is tender. Remove from heat.
Add onion mixture to pasta; toss lightly. Place on serving plate. Top with scallops. Season with pepper.
Baked Scallops with Cream Sauce
Try this delicious light seafood recipe with a nice white wine on a warm summers evening, you will know what I mean when you try it. This also works well as a nice appetizer recipe before a main dish od fish.
Ingredients:
6 sea scallops
1 pack of enoki mushrooms
6 tablespoons of creamy spicy sauce
Creamy Spicy Sauce:
6 tablespoons of mayonnaise
1/2 teaspoon of lime juice
1/2 teaspoon of sugar
1 teaspoon of chili garlic sauce (passed through sieve)
Mix the ingredients in the creamy spicy sauce and blend well.
Method:
1.Preheat the oven to 475 degree Fahrenheit.
2.Clean the scallops and cut each scallops into 4 pieces of equal size (slice
horizontally).
3.Chop off the roots of the enoki mushrooms and divide them into 4 equal portions.
4.Spread the mushrooms on a plate and layer the scallop pieces over the mushrooms
and bake for 3 to 4 minutes.
5.Remove the scallops from the oven and top with creamy spicy sauce.
6.Put the scallops back into the oven and baked until the surface turns golden
brown.
7.Sprinkle some paprika powder on top of each serving and serve hot
Grilled Shrimp and Scallops
October 14, 2009 by Firehouse Chef
Filed under Baked, Barbecue, Broiled, Buffet, Dinner, Easy, Easy Scallop Recipes, Grilled, Lunch, Main Course, New Scallop Recipes, Scallops, Supper
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Grilled Shrimp and scallops - This zesty, BBQ shrimp Scallop Recipe is sensational. It comes with its own recipe for a marinade, that really, “packs a punch” of Oriental inspired flavor. We have also included instructions for broiling, but whichever you cook them, the end result will remain the same, a quick, easy, and extraordinery seafood recipe.
Prep Time: 30 mins |
Ingredients to make Grilled Shrimp and Scallops
1/2 lb Fresh or frozen Scallops
1 ts Finely shredded Orange Peel
1/2 c Orange juice
2 tb Soy Sauce
1 ts Grated Gingerroot
1 x Clove garlic, minced
1/4 ts Ground Red Pepper
12 x Fresh or frozen Pea Pods
1 x Orange, cut in 8 wedges
12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb total)
Directions to make Grilled Shrimp and Scallops
Bay Scallop Stew
September 5, 2009 by Firehouse Chef
Filed under Buffet, Dinner, Easy, Easy Scallop Recipes, Lunch, Main Course, New Scallop Recipes, Scallops, Starter, Supper
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Bay Scallop Stew - This stove top, bay scallop stew recipe, is very thick and creamy, therefore, very satisfying. Tender, moist, bay scallops, are partnered with shallots and chives, then cooked in heavy cream, milk, and wine, all in “Less Than 30 Minutes”! Very versatile, it can be served for lunch or dinner, and yet another quick and easy recipe.
Prep Time: 5 mins |
Ingredients to make Bay Scallop Stew
2 tb Chopped shallot
2 tb Butter
1 c Dry white wine
1 c Heavy cream
2 c Milk (not skim or 2%)
3 tb Snipped chives
1 lb Bay Scallops OR
1/2 lb Bay Scallops AND ** 1/2 lb Lobster meat **
1 ts White pepper (or to taste)
Directions to make Bay Scallop Stew
Image Source: panduh
Saucy Bay Scallops and Pasta
July 10, 2009 by Firehouse Chef
Filed under Easy, Main Course, New Scallop Food Video, Scallops, Supper, Videos
Saucy Bay scallops and Pasta - This speedy, saucy bay scallop and pasta meal is quite simply, scrumptious! Pan fried, stove top, it has its own light lemon, caper and wine sauce, that is magical, its so tasty. A fresh green salad goes well with this one, enjoy.
How To Make Saucy Bay Scallops and Pasta Video
Image Source: -chrishawn
Scallops Provencale
May 22, 2009 by Firehouse Chef
Filed under Fry, Main Course, Scallops, Supper, Videos
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scallops Provencale - This classic scallop provencale recipe has always been a hit when I have served it. Six simple ingredients are all there are to this! Mixed with vegetables and all done stove top, it’s a very quick healthy recipe.
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How To Make Scallops Provencale Video
Image Source: s\’kat
Lemon Crusted Sea Scallops
May 22, 2009 by Firehouse Chef
Filed under Easy Scallop Recipes, Main Course, Scallops, Supper, Videos
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lemon Crusted Sea scallops - These family style sea scallops are very easy, and have a quick cook time, but, they are individually spiced and breaded, so the prep time is a lttle longer. They are without a doubt, one of our best seafood recipes, and well worth the effort. |
How To Make Lemon Crusted Sea Scallops Video
Image Source: iceyuwen
Paella From Spain
April 28, 2009 by Firehouse Chef
Filed under Easy Scallop Recipes, Main Course, Scallops, Shrimp, Supper
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Paella From Spain - As authentic as it gets,this easy scallop recipe comes from Catalonia, Spain and was passed down through the generations forever! This one really is something Grandma used to make and one of our best International recipes!
Prep Time: 30 mins |
Ingredients to make Paella From Spain
1/2 cup olive oil
1 1/4 pounds chicken thighs
1/2 cup onion, diced
2 cloves garlic, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/4 pound calamari rings
1/4 pound small shrimp - peeled and deveined
1 teaspoon salt
2 teaspoons saffron threads
1 (14 ounce) can crushed tomatoes
1/2 cup peas
3 cups long grain rice
6 cups water
6 large clams in shell, scrubbed
6 jumbo shrimp in shells (21-25 per lb.)
6 large sea scallops
6 wedges lemon
Directions to make Paella From Spain
Image Source: mj*laflaca
Shrimp and Scallops in Tangy Marinade
April 26, 2009 by Firehouse Chef
Filed under Barbecue, Easy Scallop Recipes, Main Course, Scallops, Shrimp, Supper
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Shrimp and scallops in Tangy Marinade - This “make - it - yourself” homemade marinade is what makes this scallop shrimp recipe so good and one you will make again and again!
Cook Time: 15-20 mins |
Ingredients to make Shrimp and Scallops in Tangy Marinade
28 large shrimp, peeled and deveined
28 sea scallops
1/2 cup butter or margarine
7 tablespoons lemon juice
5 tablespoons Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon paprika
Directions to make Shrimp and Scallops in Tangy Marinade
Image Source: Sashertootie