Margarita Scallops

November 15, 2010 by Camp Cook
Filed under Appetizer, Easy, Easy Scallop Recipes, New Scallop Recipes, Scallops

Margarita scallops - A beautiful blend of seafood and citrus. In my opinion, the lime makes all the difference in the world for this delicious Scallop Recipe. Enjoy with a bottle of white wine and a good friend.

Ingredients to make Margarita Scallops

50 ml (¼ cup) tequila
250 ml (1 cup) freshly squeezed lime juice
125 ml (½ cup) freshly squeezed lemon juice
125 ml (½ cup) sugar
1 to 2 jalapenos, stemmed, seeded and coarsely chopped
180 ml (¾ cup) green onion cut into ½ inch (1 cm) pieces
250 ml (1 cup) chopped cilantro leaves
5 ml (1 tsp) garlic
2 ml (½ tsp) salt
500 g (1 pound) large sea scallops
15 ml (1 tbsp) olive oil
1 lime, quartered
15 ml (3 tsp) minced cilantro

Directions to make Margarita Scallops

Step 1:

Place all ingredients, except scallops and olive oil, in blender or food processor; puree. Taste mixture; add more jalapeno as desired. Transfer mixture to mixing bowl; set aside. Rinse scallops in cold water; pat dry. In non-stick sauté pan over high heat, heat olive oil just until smoking. Add scallops to sauté pan and sear well without stirring or tossing.

Step 2:

Add citrus mixture to pan; bring to a boil. When liquid reaches a boil, turn scallops and cook for one minute more. Remove scallops, cover to keep warm; reduce sauce to half of its original volume over high heat. To serve, divide scallops among plates. Pour liquid from pan directly over plates. Garnish with lime wedges and cilantro.

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Tags: Easy, Quick, Scallops, Stove Top

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
Cook Time: 15-20 mins
Servings: 6
Main Ingredient: Scallop
Difficulty Level: 2

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

Step 1:

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

Step 2:

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.

Step 3:

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.

Step 4:

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.

Step 5:

4.Lightly toss frisée with a pinch of salt and a drizzle of olive oil.

Step 6:

5.Place greens in center of plate, top with cooked scallops. Drizzle with tarragon crème and garnish with 2 crostini per person

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Tags: Creamy, Dinner, fish, Heavy Cream, Lunch, One Pot, Sauce, Scallops, Seafood, Simple, Skillet, Stove Top

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
Cook Time: 5-10 mins
Servings: 1
Main Ingredient: Scallop, Bacon, Pasta
Difficulty Level: 1

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

Step 1:

Wrap one bacon piece around each scallop; secure with toothpick. Cook pasta according to package directions. Drain pasta; return to pan

Step 2:

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

Step 3:

Melt margarine in same skillet. Add onion and garlic; cook and stir 1 minute or until onion is tender. Remove from heat.

Step 4:

Add onion mixture to pasta; toss lightly. Place on serving plate. Top with scallops. Season with pepper.

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Tags: Dinner, Easy, fish, Garlic, healthy, Lunch, Pan Fried, Pasta, Quick, Sauce, Scallops, Seafood, Simple, Skillet, Stove Top

Sea Scallops and Beef Saute

February 6, 2010 by Firehouse Chef
Filed under Buffet, Dinner, Easy, Easy Scallop Recipes, Lunch, Main Course, New Scallop Recipes, Scallops, Supper, fried

2 Comments

Sea scallops and Beef Saute - This succulent, sea scallops stir fry recipe has the added heartiness of beef as well. Tasty sea scallops and beef are stir fried with fresh herbs and spices to create this quick fix, full of fragrance and flavor, scallop beef recipe.

Prep Time: 5-10 mins
Cook Time: 5-10 mins
Servings: 4
Main Ingredient: Beef, Scallops
Difficulty Level: 1

Ingredients to make Sea Scallops and Beef Saute

2 tb Peanut oil
1 t Minced garlic
1 lb Beef cut for stirfry
1 pn Red pepper flakes
3/4 lb Sea scallops
1 pn Red pepper flakes
1 1/4 c Sliced green onion
1 tb Water
1 pn Fresh ginger
1 pn White pepper
1 t Salt

Directions to make Sea Scallops and Beef Saute

Step 1:Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds.

Step 2:Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.

Image Source: stu_spivack

Tags: beef, fish, Garlic, Herbs, Meat, One Pot, Onion, Quick, Scallops, Seafood, Simple, Skillet, Stir Fry, Stove Top, Vegetables

Avocado Scallop Ceviche

November 3, 2009 by Firehouse Chef
Filed under Appetizer, Buffet, Easy, Easy Scallop Recipes, New Scallop Recipes, Scallops, Snack, Starter

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Avocado Scallop Ceviche - This simple, delicious avocado and bay scallop ceviche, is marinated for four and a half hours in an amazing homemade marinade, recipe included, so they are just bursting with the succulent flavors of lemon, lime, garlic, just to name a few. A very impressive and easy appetizer.

Cook Time: 0 mins
Main Ingredient: scallops, Avocado
Difficulty Level: 2

Ingredients to make Avocado Scallop Ceviche

1/2 c Fresh lime juice
3 tb Peanut oil or vegetable oil
24 Green peppercorns; crushed
Salt Freshly ground black pepper
3/4 lb Sea or Bay Scallops finely chopped
1 lg Ripe avocado; peeled
2 tb Fresh chives, or scallions chopped
40 sm White mushrooms
1/4 c Vegetable oil
2 tb Fresh lemon juice
1 md Garlic clove peeled and crushed
Salt and pepper to taste
Additional chives, or scallions, optional, for garnish

Directions to make Avocado Scallop Ceviche

Step 1:COMBINE THE LIME JUICE, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time.

Step 2:Mash the avocado until almost smooth, then add it along with the chives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated.

Step 3:About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Just before serving, drain the caps and fill with the scallop mixture.

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Tags: Avocado, Chive, Citrus, Easy, fish, Garlic, Lemon, light, Lime, Mushrooms, Scallion, Scallops, Seafood, Simple

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
Cook Time: 10-15 mins
Main Ingredient: Scallop, Shrimp
Difficulty Level: 2

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

Step 1:Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain, reserving marinade.

Step 2:If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods. Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four 10-12 skewers alternately with scallops and orange wedges.

Step 3:Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade

Step 4:Broil 4 inch from the heat for 4 minutes. Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade

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Tags: Citrus, Dinner, fish, Garlic, Ginger, Grilled, healthy, Lunch, Orange Juice, Pea Pods, Quick, Red Pepper, Scallops, Seafood, Shrimp, Simple, Soy Sauce

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
Cook Time: 40 mins
Servings: 6
Main Ingredient: Shrimp
Difficulty Level: 4

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

Step 1:Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside.

Step 2:Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more.

Step 3:Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick.

Step 4:Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.

Image Source: mj*laflaca

Tags: Calamari, Chicken, Clam, Dinner, fish, Lunch, Scallops, Shrimp, Skillet

Shrimp and Scallops in Tangy Marinade

April 26, 2009 by Firehouse Chef
Filed under Barbecue, Easy Scallop Recipes, Main Course, Scallops, Shrimp, Supper

3 Comments

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
Servings: 4
Main Ingredient: Scallops
Difficulty Level: 2

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

Step 1:Place shrimp and scallops in a large resealable plastic bag. In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1-1/2 minutes or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp and scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.

Step 2:Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers.

Step 3:Grill, uncovered, over medium-hot heat for 6 minutes, turning once. Brush with reserved marinade. Grill 8-10 minutes longer or until shrimp turn pink and scallops are opaque.

Image Source: Sashertootie

Tags: Dinner, Easy, fish, Grilled, Lunch, Scallops, Shrimp

Scallops Provenale with Baby Shrimp

April 23, 2009 by Firehouse Chef
Filed under Baked, Easy Scallop Recipes, Main Course, Scallops, Shrimp, Supper

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scallops Provenale with Baby Shrimp - Fresh tomatoes, herbs, and a touch of wine make a light yet distinctive sauce for sauteed scallops with tiny shrimp. This is a quick-to-prepare main dish that is also light.

Prep Time: 35 mins
Cook Time: 50 mins
Servings: 8
Main Ingredient: Scallops
Difficulty Level: 2

Ingredients to make Scallops Provenale with Baby Shrimp

2 tablespoons butter
1 pound sea scallops, rinsed and drained
1 small onion, finely chopped
1/2 pound mushrooms, thinly sliced
1 clove garlic, minced
2 medium tomatoes, peeled and chopped
1/4 cup dry white wine (optional)
2 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon chopped dried tarragon
1/4 teaspoon dried rosemary
1 pinch white pepper
1/4 pound frozen, small, cooked shrimp
2 teaspoons white wine vinegar
chopped fresh parsley, for garnish

Directions to make Scallops Provenale with Baby Shrimp

Step 1:Heat butter in a large skillet over medium-high heat. Without crowding, lightly brown scallops in batches. Remove scallops to individual casseroles or lightly buttered baking shells.

Step 2:Stir onion and mushrooms into the skillet, and cook until the onion is soft and begins to brown. Stir in garlic, tomatoes, wine, ketchup, salt, tarragon, rosemary, and white pepper. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes. Uncover, and cook until thick, about 3 minutes. Mix in shrimp and vinegar.

Step 3:Preheat oven to 400 degrees F (200 degrees C).

Step 4:Spoon sauce evenly over scallops.

Step 5:bake in a preheated oven until sauce bubbles and begins to brown at the edges, about 10 minutes. Sprinkle parsley over tops, and serve.

Image Source: s’kat

Tags: Baked, Dinner, Easy, fish, Lunch, Quick, Scallops, Shrimp

Scallop and Shrimp Stroganoff

April 23, 2009 by Firehouse Chef
Filed under Easy Scallop Recipes, Main Course, Scallops, Shrimp, Supper

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Scallop and Shrimp Stroganoff - Delicious comfort food, perfect for a dinner party! A flavorful yet simple seafood sauce with tender shrimp & scallops.

Prep Time: 20 mins
Cook Time: 20 mins
Servings: 6
Main Ingredient: Scallops
Difficulty Level: 3

Ingredients to make Scallop and Shrimp Stroganoff

2 tablespoons butter, divided
1 (8 ounce) package fresh mushrooms, sliced
1 pound shrimp, peeled and deveined
1 pound sea scallops, rinsed and drained
2 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
1 (8 ounce) bottle clam juice
1 cup sour cream
2 tablespoons dry sherry
1 tablespoon chopped fresh parsley

Directions to make Scallop and Shrimp Stroganoff

Step 1:Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.

Step 2:Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.

Step 3:In a medium bowl, mix together the flour, black pepper, and clam juice.

Step 4:Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

Image Source: only-connect

Tags: Dinner, Lunch, Scallops, Shrimp, Stove Top

Margarita Scallops

Ingredients to make Margarita Scallops

Directions to make Margarita Scallops

Creamy Pan Seared Scallops

Ingredients to make Creamy Pan Seared Scallops

Directions to make Creamy Pan Seared Scallops

Bacon Wrapped Scallops on Pasta

Ingredients to make Bacon Wrapped Scallops on Pasta

Directions to make Bacon Wrapped Scallops on Pasta

Sea Scallops and Beef Saute

Ingredients to make Sea Scallops and Beef Saute

Directions to make Sea Scallops and Beef Saute

Avocado Scallop Ceviche

Ingredients to make Avocado Scallop Ceviche

Directions to make Avocado Scallop Ceviche

Grilled Shrimp and Scallops

Ingredients to make Grilled Shrimp and Scallops

Directions to make Grilled Shrimp and Scallops

Paella From Spain

Ingredients to make Paella From Spain

Directions to make Paella From Spain

Shrimp and Scallops in Tangy Marinade

Ingredients to make Shrimp and Scallops in Tangy Marinade

Directions to make Shrimp and Scallops in Tangy Marinade

Scallops Provenale with Baby Shrimp

Ingredients to make Scallops Provenale with Baby Shrimp

Directions to make Scallops Provenale with Baby Shrimp

Scallop and Shrimp Stroganoff

Ingredients to make Scallop and Shrimp Stroganoff

Directions to make Scallop and Shrimp Stroganoff

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Ingredients to make Margarita Scallops

Directions to make Margarita Scallops

Ingredients to make Creamy Pan Seared Scallops

Directions to make Creamy Pan Seared Scallops

Ingredients to make Bacon Wrapped Scallops on Pasta

Directions to make Bacon Wrapped Scallops on Pasta

Ingredients to make Sea Scallops and Beef Saute

Directions to make Sea Scallops and Beef Saute

Ingredients to make Avocado Scallop Ceviche

Directions to make Avocado Scallop Ceviche

Ingredients to make Grilled Shrimp and Scallops

Directions to make Grilled Shrimp and Scallops

Ingredients to make Paella From Spain

Directions to make Paella From Spain

Ingredients to make Shrimp and Scallops in Tangy Marinade

Directions to make Shrimp and Scallops in Tangy Marinade

Ingredients to make Scallops Provenale with Baby Shrimp

Directions to make Scallops Provenale with Baby Shrimp

Ingredients to make Scallop and Shrimp Stroganoff

Directions to make Scallop and Shrimp Stroganoff

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