scallop recipes

10

Fresh Linguine & Scallops 

This recipe is decadent in all of the right places. I did not write a recipe for this, and it came together in a breeze (less than 20 minutes). Here’s just a glimpse of what I did: 

Ingredients: FRESH pasta – do not use boxed pasta for this recipe. It wouldn’t do it justice. Fresh sea scallops. Bacon. Grape tomatoes. Fresh parsley. Minced garlic. Lemon zest. Lemon juice. Butter. Chardonnay wine. Salt and pepper. Red pepper flakes if you’re feeling fancy. 

Directions: Bring a few cups of water to a boil and salt generously. Toss in fresh pasta and cook until al dente. It is important to note the fresh pasta cooks quickly and will take about 3 minutes, max. Drain pasta and set aside. In a skillet over medium high heat, heat a few tbsp of olive. Clean and dry scallops thoroughly – season with salt and pepper. Place the scallop seasoned side down, season the other side and cook for no more than 2 minutes a side. Overcooking a scallop will cause it to develop a rubbery texture, and they will be ruined. It is not only a waste of time, but a waste of money because scallops are on the pricey side. Once the scallops are seared, remove them to a clean plate. In the same skillet, add a few more tbsp of olive oil and add the chopped bacon, cooking it thoroughly. When the bacon is almost done cooking, add in the minced garlic. Reduce the heat so that the garlic does not burn. Depending on how many servings you are making, you will need anywhere from 2-5 tbsp of unsalted butter. Melt the butter into the bacon and garlic and stir. Deglaze the pan with your choice of white wine (I love Chardonnay) and cook to reduce the alcohol. Add in grape tomatoes, the zest from one lemon and juice from ½ lemon. Taste your sauce and adjust the flavors accordingly. Toss in fresh herbs. Add in the pasta and the scallops and warm throughout. Serve and top with the cheese of your choice (I used shaved parmesan) and fresh herbs. 

Enjoy with a fantastic glass of wine and some crusty bread! 

Butter Fried Scallops w/ Nut Mix

Apology for posting so late again. I’m going to be back on track again with posting and hopefully can upload more recipes each week.

This tasty dish is very easy to make and it has quite a differentiating texture between the creamy scallops and the crisp nuts in the accompanying cream sauce.

INGREDIENTS:

  • 300g scallops
  • 1/3 cup mix of pistachios, cashews, pecans
  • 1/3 cup cream
  • salt & pepper
  • 1/6 cup butter
  • 3 tbsp corn starch
  • 3 cloves crushed garlic

DIRECTIONS:

1. Drain the scallops well and mix well with the corn starch. Drain off any excess water and corn starch combination. Then add a small amount of salt and pepper to the scallops.

2. In a pan, melt the butter and once it heats up, turn the temperature down and add in garlic cloves.

3. Turn up the heat once again and add in the scallops to the pan. Pan fry each side of the scallops for about 2 minutes each, or until golden brown. (if the scallops are fresh, do about 1 minute on each side)

4. In a small pot, heat up the cream and add in a small amount of crushed nuts. Add in salt and pepper for taste then simmer for about 5 minutes.

5. To assemble the dish, add in a generous amount of the cream sauce on the dish. Place the scallops onto the dish the sprinkle enough crushed nuts onto the scallops.

2

Megumi’s input back in episode 6(?) Finally makes sense. It’s been established that she’s from a port town, so no wonder she gravitates towards seafood. This scallop ‘don’ s quick, easy and rather luxurious. How can something with butter be bad? Apparently, it’s only in western countries that for the most part, the abductor muscle of the scallop be consumed, the rest of the world virtually eat it whole. Which is a massive relief considering food wastage concerns. Oh and, yes, you must.. must be very conscientious about removing the sand, even the tiniest of grains that you’d missed will feel like a party of boulders in your mouth. It’s not pleasant. What is, is scallops drowning gloriously in butter and soy sauce, a popular way of enjoying it in Hokkaido.

Megumi’s Scallop Don Recipe

4 shell scallops, bowl of rice, soy sauce, butter

Carefully run a knife beneath the scallop to release the shell.

Remove the black sack (I believe it’s the guts). Thoroughly clean out the sand under running water. Trust me, even when you think you’re done, do it another three times. Drain the water.

Have the curvier part of the shell act as a small bowl. in each, place a small cube of butter, soy sauce and a sprinkling of sea salt.

Grill for several minutes

Serve atop of rice and enjoy! Sprinkle parsley(?) it begs for something green but simplicity is never contrived.

2
Seared Scallops with Roasted Garlic Cauliflower “Mashed Potatoes”

Oh man! This was AMAZING! Don’t you just hate those nights when you want to eat everything bad for you? Like butter, and potatoes… Well here was my solution. Buttery delicious scallops over a bed of cauliflower mashed potatoes added the decadent and guilt-free dinner needed!

Recipe:

Scallops:

  • 3.5 oz of Fresh Scallops
  • 2 tbs Lemon Juice
  • Rosemary, Salt & Pepper to taste

Grill over high heat in a non-stick skillet for 1.5 - 2 minutes on each side (depending on how you like it).

Cauliflower “Mashed Potatoes”

  • 1 Head of Cauliflower
  • 2 Cloves Roasted Garlic (I do this in the oven in tinfoil, takes about 15 minutes)
  • 1/8 Cup Chicken Broth
  • Salt, Pepper, & Fresh Chives to taste

Mash or puree these ingredients until they’re the consistence you like! 

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Brown Butter Seared Scallops w/ Broiled Elote (magical corn) and Asparagus 

EVERYONE should be able to make at lease one or two fast, impressive meals. You just never know!! What if that studly stud// foxy fox from work or class or wherever calls you because he/she just “happens” to be in the neighborhood (lol yea right)? Or maybe you’re in a dream relationship and wanna REALLLLY impress your new boo by making them dinner but want to avoid the hamburger helper (never had it, looks good tho). Well this is that perfect dish. Anyone can do this. Ok sure, most people don’t just ~happen~ to have 6-8 scallops laying around in their fridge, fine but they are pretty accessible and “fancy” and EASIER and FASTER TO MAKE THAN KRAFT MAC AND CHEESE! Plus, above all, they are high in protein, low in fat and calories yet filling and satisfying as fuuuuu. If you want to keep it 100% healthy use low-fat (greek) yogurt with corn and skip brown butter sauce for scallops.

PS - I am aware that these have already been posted to my Instagram account (@ceciliasingley) but hold tight, I’m playing ketchup (catch up…food jokes lololol)

Serves 2

Ingredients - 
6-8 scallops rinsed and patted dry (four large scallops is enough for one person) — large shrimp work well too!

1 table spoon of vegetable oil, or cooking oil

2 table spoons of unsalted butter

3-4 ears of corn

2 tbl spoons Crema, or sour cream, or plain greek yogurt 

2 tbl sp Cojita cheese or shaved parmesan (us classy folk call it “shake cheese”, cute right?)

1 teaspoon chili flakes 

1 teaspoon cumin or taco seasoning

Asparagus drizzled in olive oil.

Optional: thinly sliced shallots and slightly mashed tomato pieces for brown butter, cilantro for garnish

Turn your broiler on high. Don’t wait for the beep, go ahead at put your shucked corn cobs on the top rack. Same for your asparagus on a baking sheet, which should be drizzled in olive oil, lightly sprinkled w/ some cumin if you’re into cumin. Leave in there for about 10 minutes — or until the corn kernels are yellow and juicy and ready to pop, asparagus slightly charred. 

While the veggies cook, heat a large skilled with your cooking oil. Place scallops onto pan once it is really hot. Don’t touch them for about 2-3 minutes. Flip them, there should be a nice brown crust formed on the newly exposed side. Now turn the heat down to medium-low and toss in your butter (this is where shallot + tomato come in if you went that way) and let the scallops continue cooking in the butter which should be getting foamy and a bit brown and nutty smelling. Remove pan from heat after about 2 minutes. 

Remove your veggies, plate your asparagus. For presentational purposes I shaved the corn off of the cob. Either way, mix in crema, cheese, and chili. Lime juice ain’t bad either. Plate your corn, and then place your scallops on top as seen, spooning brown butter on tops of scallops. 

Prepare to be proposed to and enjoy!