Tag: scallops

Wild Mushroom Risotto with Sauteed Scallops

Wild Mushroom Risotto2

2 tablespoons extra virgin olive oil
1 10oz pack of cremini mushroom, sliced
¼ pound shitaki mushrooms, sliced
3 to 4 sprigs of fresh thyme

Salt
1 cup Arborio rice
½ cup a dry white wine
4 cups chicken or mushroom broth, heated in a saucepan
¼ cup half and half
½ cup shredded pecorino romano
2 teaspoons white truffle paste

Heat a large frying pan with the olive oil. Add the mushrooms and thyme sprigs. Saute on medium high heat for 7 to 8 minutes or till the mushrooms begin to wilt and the moisture begins to cook away. Add one teaspoon salt and mix well. Add the Arborio rice and sauté for a minute. Add the wine and mix well on medium heat till the liquid dissipates. Add a large ladle of chicken broth and repeat the process till all the broth is used and the rice is cooked al dente and creamy. The process should take about 15 to 20 minutes.
Finish the risotto with half and half, pecorino cheese and the white truffle paste. Mix well and taste for seasonings. Serve with scallops on top.

1 pound large scallops, about 11 to 12
Salt
Pepper
1 tablespoon olive oil
1 teaspoon lemon juice

Heat a large non-stick frying pan. Add the olive oil and add the scallops. Saute 3 to 4 minutes on each side. Drizzle the lemon juice. Serve on top of risotto.

Fettuccine with Scallops and Garlic

I served this delicious pasta dish with some yummy asparagus, simply cooked with some olive oil and salt… very springy!!

½ pound fresh fettuccine
Salt
¼ cup extra virgin olive oil
4 garlic cloves, sliced
½ teaspoon red pepper flakes
10 large scallops, cleaned
½ cup clam juice
Juice and zest of one lemon
½ cup chopped fresh parsley

Bring a large pot of salted water to a boil. Add the pasta and cook according to package label and reserve ½ cup cooking water, then drain and keep aside.

In the meantime, heat the oil in a large skillet over medium heat. Brown the scallops on both sides about 30 seconds each. Take out and keep aside, let cool and slice each scallop into 3 to 4 slices. Reheat the pan on medium heat and add the garlic, red pepper flakes and ½ teaspoon salt. Cook for about a minute. Add the clam juice, lemon zest and juice. Add the pasta and the pasta water. Add the scallops and parsley, toss to coat and cook for another minute or two until the scallops have warmed through. Season with salt and pepper. Drizzle with a bit of olive oil before serving.

Shrimp and Scallop Cakes

It’s still warm outside and these are perfect for a quick weeknight meal…

½ pound medium shrimp, peeled and deveined
6 large scallops, cleaned

Place the shrimp and scallops into a food processor and pulse about 10 times or till the seafood is finely chopped. Take out and transfer to a medium bowl. Keep aside.

2 tablespoons olive oil
1 medium yellow pepper, chopped
4 green onions, whites and greens separated and chopped
1 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon ground chipotle
1 teaspoon salt

Heat a medium skillet with olive oil. Add the pepper, the white part of the green onions and garlic. Saute on medium heat for 2 to 3 minutes. Add the cumin, chipotle and salt. Continue to sauté on medium heat for 10 minutes. Turn heat off and let cool completely.

1 large egg, beaten
½ cup cilantro, chopped
1 cup panko breadcrumbs, divided in half
1 teaspoon salt

Add the egg, cilantro, green parts of the green onions, salt and half cup of the panko breadcrumbs to the chopped seafood. Add the cooled pepper mixture. Mix well and place in the fridge for an hour.

Divide the mixture into 4 large cakes and dredge with the remaining ½ cup panko breadcrumbs.

2 tablespoons olive oil
2 tablespoons butter

Heat the oil and butter in a non-stick pan and add the cakes. Cook on medium high heat for 3 to 4 minutes on each side. Serve with chili lime sauce.

Chili Lime Sauce

¼ cup mayonnaise
Juice of one lime
1 teaspoon chili powder
1 teaspoon salt

Mix all the ingredients and serve with the cakes.

Scallops with Cilantro Garlic Sauce

Scallops are always good but especially after a lot of poultry…

1 cup cilantro, chopped
½ cup Parmigiano Reggiano, grated
¼ cup slivered almonds
Juice of half a large lemon
¼ cup extra virgin olive oil
½ cup chicken or vegetable broth
1 teaspoon salt

Transfer all the ingredients to a powerful blender. Blend till smooth sauce is formed. Take out in a small bowl and keep aside.

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 pound scallops, cleaned
Salt
Pepper
½ pound spaghetti, cooked al dente with some pasta water spare

Heat the butter and olive oil in a large frying pan. Saute the scallops on medium high heat till they are golden brown on both sides. Take them out and add the cilantro sauce. Bring to a boil and add the cooked spaghetti and ½ cup of the spare pasta water. Bring to a boil and add the scallops and cook on a simmer till the scallops are cooked through. Check for seasonings and serve.

Nice- Finally Here…

I have wanting to plan a trip to Southern France for a while now.. somehow it took a while, I guess I had other places to visit :-).. but I am here now and am absolutely thrilled. Paris is always a thrill to visit but it is nice to see other parts of France. First of all the landing was absolutely gorgeous!! We could see the yellow lined buildings by the ocean waiting to be explored. We got to our hotel pretty quickly, unpacked and went exploring into the old part of town. We walked towards cours saleya, a pedestrian street/square filled with restaurants and vendors. My daughter unfortunately caught a cold a day after we reached Paris and was ready to sit down and relax- so we stopped at a cafe/bar and indulged in some wine and beer. This area is known for its Rose, so I had to try a glass.. and of course it was delicious! We sat there for a while and did a bit of people watching! My daughter wanted to call it an evening so we went back to our hotel and rested for a bit and decided to visit the hotel bar for some munchies… well, it was our lucky day as they had just received a batch of delicious oysters!! Yay… I absolutely love oysters and was looking forward to having some while in this area. These were perfect tasting- not too huge and very sweet. They tasted super fresh. We ordered some and some delicious Rose wine.. I think I might just stick to Rose for the rest of the trip.. maybe some sparkling as well…
We also ordered some delicious scallops that came with some diced tomatoes, pine nuts and olives… They also tasted sweet and very fresh. We are here in Nice for the next three days and plan to explore lots of little towns and of course lots of yummy cuisine along the way and I can’t forget all the wine, ice cream, chocolate… and the list goes on…

Miso Udon Noodles with Chicken and Scallops

We love anything with noodles in our house. So, when we visited a Japanese grocery store in Edgewater, NJ, we were thrilled to find fresh Udon noodles in the freezer. I was inspired by the yaki udon my daughter orders at our favorite Japanese restaurant. The key ingredient is to have white miso which is readily available at grocery stores. Try this dish- it is delicious!

1 pack udon noodles, cooked according to package instructions
2 tablespoons extra light olive oil
½ pound scallops, cleaned and sliced in half
2 to 3 chicken cutlets, sliced thin
2 inch piece fresh ginger, grated
1 10 oz pack Cremini mushrooms, sliced
1 small bunch of bok choy, chopped, whites and greens separated
½ cup cilantro, chopped

Miso Sauce

1 tablespoon white miso
1 tablespoon mirin
1 tablespoon low sodium tamari

Mix all the ingredients in a small bowl and keep aside.

½ cup chicken broth
2 teaspoons cornstarch

Mix the cornstarch into the chicken broth and keep aside.

Heat a wok like pan with the oil. Brown the scallops and chicken slices on high heat, in 2 to 3 batches and keep aside. Add the ginger and mushrooms to the pan and sauté on high heat until the vegetables are golden brown- about 4 to 5 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the greens parts, noodles, scallops and chicken. Saute for a minute and add the miso sauce and chicken broth. Mix well and bring to a boil. Cook till the chicken strips are cooked through. Check for seasonings and garnish with cilantro. Serve immediately.

Scallop Scampi

My daughter loves shrimp scampi and scallops- so I made scallop scampi! Why not?? It was delicious…

1 pound scallops, cleaned
Sprinkle of salt
2 tablespoons extra virgin olive oil
2 tablespoons butter
4 garlic cloves, grated
2 teaspoons capers, smashed
Juice of half a lemon
Zest of a lemon
½ cup white wine
½ cup chicken broth
1 tablespoon all purpose flour
Salt
½ cup parsley, chopped

Take one tablespoon butter and mix with one tablespoon flour. Mix well and keep aside.

Heat the olive oil and remaining butter in a non-stick frying pan. Brown the scallops about a minute each on high heat on both sides. Take out of the pan and keep aside. Reheat the pan and add the garlic, capers, lemon juice and white wine. Bring to a boil. Add the chicken broth and bring to a boil. Add the butter and flour mixture and mix well. Bring to a boil till the liquid becomes thick. Add the scallops and cook on a simmer for a few minutes till they are cooked- but not over cooked. Check for seasonings and garnish with parsley and lemon zest. Serve with pasta or garlic bread.

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