Tag: scallops
Bok Choy and Scallop Stir Fry
Yummy, simple and quick- need I say more???
- ½ to a pound scallops, cleaned and sliced in half or quarters
- 1 large bok choy, cleaned, chopped with greens and whites separated
- 4 green onions, chopped with greens and whites separated
- ½ cup cilantro, leaves and stems separated and chopped
Sauce
- 2 teaspoons dark soy sauce or ¼ cup regular low sodium soy sauce
- ¼ cup black bean sauce
- 1 teaspoon agave
- 2 teaspoons rice wine vinegar
- 3 garlic cloves, grated
- 1 inch fresh ginger, grated
- 1 teaspoon corn starch
Mix the ingredients well in a small bowl and keep aside.
- 3 tablespoons extra light olive oil
Heat a wok like sauce pan with the olive oil. Add the scallops and sauté for 2 minutes on high heat. Take out of pan with a slotted spoon. Reheat and add the whites of the green onions, stems of the cilantro and whites of the bok choy. Saute on high heat for 2 minutes. Add the bok choy greens and the remaining cilantro. Add the sauce and the scallops. Bring to a boil and cook for another few minutes till the scallops are cooked through. Check for seasonings and serve with brown rice.
Leftover Scallops with Linguini
I love when I am able to reuse my leftovers in a completely different dish. In this case, I had made seared scallops with salsa verde the day before (check the previous recipe on the blog) and decided to use the scallops in another way. I always have fresh tomato sauce in the fridge- which can be used in a variety of ways. I used it as a pasta sauce and before I knew it, I had a delicious pasta dish! I served it with a nice big salad and some wine!
- Left over scallops
- 1 cup marinara sauce, preferably homemade
- 1 cup cooked linguini
Heat up the marinara sauce in a frying pan. Add the pasta and mix well. Add the scallops and heat through without over cooking them. Serve immediately.
Thyme Pecorino Risotto with Pan Seared Scallops and Arugula
I can’t think of a better way to start the New Year than with some delicious scallops. We all love scallops in our family. Especially with some delicious risotto. A lot of people are intimidated to make risotto- but one needs to have a bit of patience. The method is quite simple and the flavor combinations are limitless. I decided to add fresh thyme and Pecorino cheese in this dish. I love Pecorino for its delicious punch of flavor.
The scallops are super easy to make. All one needs is a good non-stick pan, some delicious olive oil and salt and pepper. The pan needs to be screaming hot and the scallops are done in minutes. To complete the meal, I dressed some delicious arugula with olive oil, lemon juice, salt and pepper.
The whole meal was very easy to make and didn’t take very long. Try this in the New Year…. a great start!
- 2 tablespoons extra virgin olive oil
- 2 medium shallots, chopped
- 3 garlic cloves, chopped
- 4 to 5 sprigs fresh thyme
- 1 cup Arborio rice
- 4 cups chicken broth, heated
- ½ cup half and half
- 1 cup Pecorino cheese, shredded
- Salt
- Pepper
Heat a large frying pan with the olive oil on medium heat. Add the shallots and cloves and sauté on medium heat for 2 to 3 minutes. Add the thyme and rice and sauté for a minute. Add the chicken broth half cup at a time, stirring constantly on medium heat. Keep repeating the process till the rice is cooked. Add the half and half and cheese. Taste for seasonings and add the salt and pepper.
- 2 tablespoons extra virgin olive oil
- 12 large scallops or more
- Salt
- Pepper
Heat a large non-stick pan and add the oil. Saute the scallops on high and brown on both sides, about 2 minutes each (depends on the size of the scallops). Serve on top of risotto.
Arugula Salad
- 3 cups baby arugula
- Juice of half lemon
- 2 teaspoons extra virgin olive oil
- Salt
- Pepper
Toss the arugula with the lemon juice, oil, salt and pepper. Add a cup of tossed greens on top of the scallops and serve.
Scallop Scampi with Arugula Salad
Italian dish number two is one of my favorites. I love making one pot meals- this one kind of fits the description. I especially love the arugula salad on top. I happen to have some arugula pesto but you can use regular basil pesto instead…
- 1 pound scallops, cleaned and dried
- 2 tablespoons extra virgin olive oil
- 5 to 6 garlic cloves, mashed
- ½ cup white wine
- 1 cup diced tomatoes
- ½ pound pasta cooked al dente
- ½ cup saved pasta water
Heat a wide frying pan with the olive oil. Brown the scallops on both sides for a minute and keep aside. Add the garlic and sauté on medium heat. Add the white wine and tomatoes. Mix well and scrape any brown bits off the pan surface. Add the pasta and pasta water. Mix well and add the scallops. Cook for another minute and check for seasonings.
Arugula Salad
- 2 cups arugula, cleaned
- 2 tablespoons left over arugula pesto
- Juice of half lemon
- Salt
Place the arugula leaves in a medium bowl. Add the pesto, lemon juice and salt. Toss well and serve small mounds right on top of pasta.
Cauliflower and Scallop Stir Fry
This is a great start to the healthy eating I had envisioned. Cauliflower and scallops are my husband’s two favorite things to eat- usually separately. I thought of using them together in one dish. I have seen some kind a sicilian risotto dish with both cauliflower and scallops used together- with raisins and nuts. I was a bit skeptical pairing them together- but decided to take a chance and go ahead and make a stir fry.
I love doing stir fries. They are quick and easy to make. It is nice to have some kind of tamari and soy sauce in your pantry. Some other things handy for a Chinese inspired dinner are rice vinegar, sweet chili sauce, black bean sauce and of course garlic and ginger are a must. I always have all of these ingredients in my pantry so I can make any dish on a whim.
I started by broiling cauliflower florets with a bit of oil and tamari. This gave the vegetable a sweet nuttiness and a great golden brown color. I then whipped up a simple sauce with black bean sauce, tamari, rice vinegar and sweet chili sauce.
The dish is very simple, yet quite sophisticated. I loved the sweet cauliflower with the sweet scallops. The two textures are similar yet very different. I sliced the scallops in half and got more bang for my buck. Be careful not to over cook the scallops- it will spoil the dish.
I made fabulous brown rice and served the stir fry on top. Big success- it was low fat with very big flavor. Exactly what I am looking for.
- 1 head of cauliflower, cut into florets
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
Preheat oven to broil.
Line a cookie sheet with aluminum foil. Add the cauliflower on to the cookies sheet. Add the soy sauce and oil, mix well and broil till golden brown. Keep aside.
- ½ pound scallops, cleaned and sliced in half
Sauce
- 3 tablespoons black bean sauce
- 2 tablespoons soy sauce
- 1 tablespoon sweet chili sauce
- 1 teaspoon rice vinegar
Mix well in a bowl and keep aside.
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, minced
- 1 medium white onion, sliced
- 2 tablespoons olive oil
In a wok like saucepan, heat the olive oil. Add the onion and sauté for 4-5 minutes on medium high heat. Add the ginger and garlic and sauté for 3-4 minutes on medium high heat. Add the scallops and sauté for a minute (careful not to break them). Add the cauliflower and the sauce. Mix well and serve with brown rice.
Easy and Fast Pasta Recipe: Seafood Pasta
I love pasta- in all forms and in different preparations. I make it all the time, I especially love the one pot meals I come up with. They are so easy to put together and great to serve to a big crowd- all the prep work is done- all you have to do is stick it in the oven. View some of these one pot meals I have made in the past- healthy mac and cheese, penne with tomatoes, spinach and sausage, and a baked vegetable pasta. My all time favorite pasta is the one I make with broccoli rabe and sausage – I make with lots of lemon zest and garlic- it has no marinara sauce. Now, every time I make this pasta, my husband asks, “is there any marinara sauce “? I get very annoyed at the question since I feel the pasta has so much flavor that we don’t really need a ‘sauce’. Also, there are delicious pastas to be had without marinara sauce! – but he loves the red sauce so much that he wants it in every pasta preparation. So, when I made a big batch of marinara sauce last weekend, I made sure to save some for a pasta preparation. I used the rest in the grilled pizzas I made.
School is done and my daughter is home this week before camp starts. We had plans to go into New York City for lunch. We had a great lunch, went to a kid’s bookstore and came back around 3:30. While we were on the train coming home, I started to wonder what I was going to make for dinner. I had the marinara sauce in the fridge and some bucatini in the pantry. I love using bucatini- it is thicker than spaghetti and it is hollow inside. It’s a lot of fun to eat. I decided to stop at the fish store and buy some shrimp and scallops to make a seafood pasta. Once we got home, my daughter insisted on going to the pool- so we did- even though it was supposed to rain- and it did! We got home around 5:30 and that is when I started making dinner. Luckily it was going to be a quick one. I boiled the pasta; started the anchovies in another pan and added the marinara sauce. It took all of 15 minutes to make this dish and it was delicious! My daughter really enjoyed it.
I realize most Italians don’t add any cheese on seafood dishes- but I really like cheese on mine. I added some Pecorino Romano– it was really yummy! I served it with a green salad and a Malbec. My husband was a happy man- he finally got his pasta with marinara sauce!