1 lb scallops
1 tablespoon olive oil
2 tablespoons melted butter
3 cloves garlic, minced
1/4 cup white wine
Pinch of cayenne pepper
Pinch of salt
3 dashes ground black pepper
1 tablespoon chopped Italian parsley leaves
Rinse the scallops with cold water and remove the tough ligament from the side of the scallops. Pat dry with paper towels.
Heat up a skillet (cast-iron preferred) on medium to high heat. When it’s fully heated, add the olive oil and butter. Saute the garlic for a little bit and add the scallops, pan-sear until both surfaces turn brown. Add the white wine, cayenne pepper, salt and black pepper. Bring it to a light simmer or until the inside of the scallops are cooked through. Turn off heat and serve immediately.
2 tablespoons butter
1 onion, chopped
1/2 teaspoon salt
2 teaspoons curry powder
2 teaspoons tomato paste
1/2 cup canned low-sodium chicken broth or homemade stock
1 cup light cream or half-and-half
2 cups shredded spinach (about 3 ounces spinach leaves)
2 pounds sea scallops **
In a large frying pan, melt the butter over moderately low heat. Add the onion and salt and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Stir in the curry powder and cook for 1 minute.
Transfer the onion mixture to a blender and add the tomato paste, broth, and cream. Puree until smooth. Return the sauce to the pan.
Bring the curry sauce just to a simmer. Stir in the spinach and scallops. Simmer, covered, until the scallops are just done, 5 to 7 minutes.
** Fish Alternatives Shelled medium shrimp would be delicious simmered in the curry sauce. You can also use bay scallops instead of the larger sea scallops, in which case reduce the cooking time to three minutes.
1 lb. scallops – halved
all-purpose flour – to coat
2 cloves garlic – minced
1/4 cup real butter
1 cup diced fresh tomatoes
1/4 cup minced fresh parsley
1 Tbls. lemon juice
salt and pepper – to taste
Dry scallops with paper towels and dust lightly with flour.
Sauté garlic in butter for 1 minute, then add scallops and sauté until golden.
Stir in tomatoes, parsley, lemon juice, salt, and pepper.
Remove from pan immediately and serve.
1/2 sm. onion – chopped
1/2 sm. green bell pepper – seeded, chopped
1/2 cup real butter – divided
1/2 cup all-purpose flour – divided
4 oz. can crabmeat – drained
1/2 lb. raw shrimp – peeled, deveined, tails removed
1/4 lb. scallops – halved
1/4 lb. flounder fillets
1 1/2 cups milk – low-fat okay
1/2 cup shredded sharp cheddar cheese
2 tsp. white vinegar
1/2 tsp. Old Bay® seasoning
1/4 cup grated Parmesan cheese
Sauté onion and pepper in 1/4 cup butter until tender; stir in 1/4 cup flour and cook for 10 minutes; stir in crabmeat; remove from heat; set aside.
Cover shrimp, scallops, and flounder with water, bring to a boil, simmer for 3 minutes; drain, reserving 1/2 cup of the cooking liquid; set the seafood aside.
Melt 1/4 cup butter, stir in 1/4 cup flour, cook for 1 minute; stir in milk and reserved cooking liquid, cook over medium heat, stirring constantly, until the mixture is thick; stir in cheddar, vinegar, crab boil seasoning, and seafood.
Press crabmeat mixture into the bottom of a greased 13\” X 9\” X 2\” baking dish, spoon seafood mixture evenly over top, sprinkle evenly with Parmesan.
Bake in a 350 degree oven for 30 minutes, or until lightly browned.