Stir Fried Scallops & Apples
Baked Scallops & Mushrooms in Garlic Sauce
Cajun Scallops
Creamy Scallop Casserole
Chili-Crusted Scallops
Scallops with Chipotle-Orange Sauce
Scallops Creole Style
Scallops and Mushrooms
Scallops in Garlic Sauce
Orange Scallops
Stir Fried Scallops & Apples
2 celery stalks; chopped
1 pound scallops; sliced
2 apples; diced
3 tablespoons butter or margarine
1 fresh lime
Coarsely chop celery, and slice scallops. Peel and quarter apples. Heat
butter in heavy skillet over high heat and stir fry celery for 2 minutes.
Add scallops, sprinkling with juice from half the lime. Add cut apple
pieces
into mixture, stirring constantly, for another 2-3 minutes, adding more
butter if needed. Sprinkle with juice from remaining half of lime, and
serve. Yield: 4 servings
Baked Scallops & Mushrooms in Garlic Sauce:
3/4 pound sea or bay scallops
1/2 pound medium mushrooms
3 Tbsp. olive oil
1/4 cup all-purpose flour
1/4 cup dry white wine
3 Tbsp. fine dry bread crumbs
2 Tbsp. minced onion
1 Tbsp. minced parsley
2 cloves garlic, minced or pressed
Pinch crushed red pepper flakes, more to taste
Pinch salt
Rinse the scallops in cold water and pat dry with paper towels. Remove the
stems from the mushrooms and reserve both the stems and caps. Brush a
shallow(8- to 9-inch diameter) baking dish with 1 tablespoon of olive oil;
preheat the oven to 350 F.
Toss the scallops with the flour and arrange them with the mushroom caps
in
a single layer in the dish. Pour the wine into the dish along the edge.
Finely chop the mushroom
stems and mix them with the bread crumbs, onion, parsley, garlic, pepper
flakes and salt.
Sprinkle this mixture over the scallops and mushrooms. Drizzle with the
remaining olive oil.
Bake in the heated oven until the mushrooms are soft and scallops are
cooked
through, about 30 minutes. Serve warm, or cover and refrigerate up to 24
hours.
To reheat, loosely cover with foil and bake for about 45 minutes in a
350 F. oven.
Servings per Recipe: 6-8
Cajun Scallops
6 Slices Bacon
Vegetable Oil
1/4 cup Hot Pepper Sauce
2 Tbsp Dijon Mustard
3 cloves garlic -- minced
2/3 lb scallops -- cleaned
1 tsp oregano
1 tsp chili powder
1/2 tsp basil
1/2 tsp thyme
1/2 tsp pepper
Saute bacon until crisp. Set bacon aside. Combine bacon fat and
vegetable oil to make 1/3 cup. Heat oil/fat mixture, add scallops.
Combine red pepper sauce and spices and add to scallops. Mix well
and add bacon. Simmer until scallops are just done. Serve over hot
white rice.
Creamy Scallop Casserole
1 1/2 lb. scallops
6 slices soft bread, cubed
1/2 cup (1 stick) margarine evaporated milk
1 1/2 Tbsp. parsley, minced fine
salt/pepper to taste
1/2 cup crushed corn flake crumbs
Cut scallops into small pieces; mix with soft bread cubes and parsley. Add
evaporated milk to moisten bread. Melt margarine and gently stir in. Pour
into 2 qt. casserole; top with crushed corn flake crumbs. Bake uncovered
at
375 degrees for about 45 minutes. Serves 5-6.
Chili-Crusted Scallops
3 Tbsp fresh lemon juice
1 Tbsp light brown sugar
2 tsp chili powder
1/2 tsp lemon zest
1/2 tsp ground cumin
1/2 tsp table salt
1/4 tsp cayenne pepper
1 lb scallops (sea scallops work best)
Preheat broiler. Coat a large baking sheet with cooking spray. Whisk
together lemon juice, sugar, chili powder, lemon zest, cumin, salt, and
cayenne in a small sauce pan. Set pan over medium-low heat and simmer
until mixture thickens, about 2-3 mins. Transfer mixture to a shallow
dish; add scallops and turn to coat.
Transfer scallops to prepared baking sheet and broil until cooked
through or opaque; about 3-5 mins per side.
Scallops with Chipotle-Orange Sauce
2 Tbsp butter
cooking spray
1 1/2 lbs large sea scallops
1/2 tsp paprika
1/4 tsp salt
1/2 cup fresh orange juice
1 Tbsp finely chopped canned chipotle chilies in Adobo sauce
1/4 cup chopped green onions
Melt half the butter in a large skillet coated with cooking spray over
medium-high heat.
Sprinkle scallops with paprika and half the salt. Add scallops to pan;
cook 3 minutes on each side or until browned. Remove from pan and keep
warm. Add orange juice and chilies to pan.
Deglaze. Bring to the boil and cook until reduced to about 1/4 cup, less
than 2 minutes. Add remaining butter and salt, stirring with a whisk until
smooth. Serve the sauce over the scallops, garnished with the onions.
Makes two large servings.
Scallops Creole Style
2 cups (1 pound can) stewed tomatoes
1 pound sea scallops
1 mild onion, chopped
1/2 green bell pepper, chopped
2 tablespoons all-purpose flour
1/4 cup water
Salt and pepper to taste
Hot, cooked rice
Combine tomatoes, scallops, onion and green pepper in a saucepan and bring
to boil. Reduce heat and simmer for 5 minutes.
Combine flour and water and mix thoroughly. Stir this into the simmering
saucepan and cook, stirring constantly, until thickened.
Season with salt and pepper to taste.
Serve over hot rice.
Serves: 4 6
Scallops and Mushrooms
1 Tbsp Extra virgin olive oil
2 Garlic cloves
4 Green onions, chopped
2/3 lb. Bay scallops
1/4 lb. Fresh mushrooms, sliced
1/2 tsp Dried tarragon (2 Tbsp fresh)
1/4 cup Dry white wine
Heat the oil in a skillet over medium heat. Add the garlic and green
onions.
Saute for about 30 seconds. Add the scallops and the mushrooms. Saute,
stirring, for about 2 minutes.
Add the tarragon and the wine. Turn up the heat and cook for 2 minutes
more,
or until the liquid has been reduced by half. Makes 2 servings.
Scallops in Garlic Sauce
1 lb. scallops
1 cup sliced mushrooms
3 garlic cloves, minced
1/2 cup chicken broth
1/2 cup chopped tomatoes
1/4 cup chopped green onions
1 teaspoons Italian herb seasoning
2 teaspoons dried celery flakes
1 tablespoon cornstarch
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley
Simmer mushrooms and garlic in the chicken broth for three minutes.
Add scallops, tomatoes, green onions, celery flakes, Italian seasoning.
Cook 5 minutes. Dissolve cornstarch in vinegar. Add to scallops.
Heat and stir until scallops are cooked through and the sauce is thick.
Garnish with parsley.
Orange Scallops
1/2 fresh peeled seedless oranges
orange peel (finely chopped)
scallops
2 tomatoes
3 large gloves garlic
6 hot red chili peppers
3 green chilies
1 large onion (red preferred)
2 cloves
2 whole cardamoms (use only the seeds)
Cilantro leaves
sesame seeds for garnishing
salt to taste
1 cup shredded coconut
1/4 cup whole milk
1 Tbsp sour cream
A pinch of turmeric powder (gold in color, available in Indian stores)
Oil/butter for sauteing (Butter is better 🙂 )
Blend shredded coconut and 1 cup water and 1/2 cup milk Filter and
set aside just the juice. Discard pulp.
Chop onions, garlic and green chilies finely. Set aside.
In a large skillet, saute the chopped items from #2 along with
cloves and cardamoms and turmeric. Throw in the orange peel as well
(Note: not the oranges themselves, just the peel) and the salt.
When it gets to spreading the aroma around (mmmmm....) and the onions
are brown, transfer the entire contents and blend them in high
speed. Set aside.
Saute the scallops in butter along with red chilies. When the scallops is
50% done, throw in the oranges (the flesh), saute for 12 seconds and then
remove from heat. Reduce heat to low, mix coconut milk and blended items
from #4 above and let simmer for 20 minutes. Add the sour cream and mix
well. Transfer contents to a table dish, garnish with Cilantro and Sesame.
Goes great with rice, chapatti and Pita bread.
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