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Fast & Easy Dinner: Scallops With Sage and Corn

partysugar — Tue, 14 Jul 2009 06:50:35 -0700

While I'm a huge fan of corn on the cob, lately I haven't been able to get enough corn salad. If you've never carefully cut the kernels off a fresh corn cob, I suggest you do so tonight. With its succulent scallops, crunchy bell peppers, and sweet corn, this is one satisfying salad.

Scallops not your thing? Consider using shrimp instead. When I make it, I plan to swap out the sage for Summer's most beloved herb - basil. Its flavor complements corn wonderfully. To get the recipe, read more.

Scallops With Sage and Corn
From The Nest

Ingredients

1 pound scallops
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
1/4 cup fresh sage, chopped
1 garlic clove, pressed or minced
2 cups fresh corn kernels
1 large red bell pepper, seeded and diced
Sage sprigs (optional)

Directions

Wash the scallops in cold water and pat dry. Place them on a plate and sprinkle with the lemon juice, salt and black pepper.
Combine the oil, chopped sage and garlic in a large nonstick skillet and cook over medium heat for about 1 minute, or until the garlic starts to sizzle.
Add the scallops and cook, stirring frequently, for about 2 minutes, or until the scallops turn from translucent to opaque. Remove the scallops from the pan and set aside.
Using the same skillet, cook the corn and red peppers, stirring frequently, for about 3 minutes, or until tender. Stir in the scallops and remove from the heat. Serve garnished with the sage sprigs.

Serves 4.

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Fast & Easy Dinner: Quinoa Salad With Scallops & Snow Peas

partysugar — Tue, 12 May 2009 06:50:37 -0700

If you're looking for an innovative recipe to liven up your weeknight repertoire, consider this healthy salad. Don't be intimidated by the ingredients: quinoa is cooked by a technique that's similar to making rice, and the scallops are quick-seared on the stovetop. Asian condiments - soy sauce, sesame oil, and rice vinegar - provide depth of flavor, while snow peas and red peppers give the salad a snappy crunch. To look at the recipe, read more.

Quinoa Salad With Scallops & Snow Peas
From Eating Well

Ingredients

12 ounces sea scallops, cut into 1/2-inch pieces, or bay scallops
4 teaspoons reduced-sodium tamari or soy sauce, divided
4 tablespoons plus 2 teaspoons canola oil, divided
1 1/2 cups quinoa, rinsed well
2 teaspoons grated or minced garlic
3 cups water
1 teaspoon salt
1 cup trimmed and diagonally sliced snow peas (1/2 inch thick)
1/3 cup rice vinegar
1 teaspoon toasted sesame oil
1 cup thinly sliced scallions
1/3 cup finely diced red bell pepper
1/4 cup finely chopped fresh cilantro for garnish

Directions

Toss scallops with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.
Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes.
Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.)
Remove from the heat and let stand, covered, for 5 minutes.
Stir in snow peas, cover and let stand for 5 minutes more.
Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl. Add the quinoa and snow peas, scallions and bell pepper; toss to combine.
Remove the scallops from the marinade and pat dry. Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact. Add the remaining 2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, about 2 minutes total. Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired.

Serves 6.

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Fast & Easy Dinner: Pineapple and Scallop Skewers

partysugar — Tue, 28 Apr 2009 06:50:59 -0700

Take an exotic escape to a tropical locale with this marvelous meal. Scallops - which are quick-cooking shellfish that are effortless to season - are tossed with a zesty lime cilantro marinade.

Spicy jalapenos add heat, juicy pineapple provides a sweetness, and chunks of avocado yield a creamy coolness. If you don't have an indoor grill pan, roast the skewers in the oven until scallops turn opaque.

This is a great dish to break out of a weeknight recipe rut, so get it now when you read more.

Pineapple and Scallop Skewers
From Better Homes and Gardens

Ingredients

2 tsp. finely shredded lime peel
1/4 cup lime juice
1/4 cup snipped fresh cilantro
2 small green and/or red jalapeño pepper, seeded and finely chopped
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
1/3 cup canola oil
16 sea scallops (about 1-1/2 lb.)
12 large fresh pineapple chunks
1 avocado, peeled, pitted, and cut into 8 chunks

Directions

In a small bowl combine lime peel, lime juice, cilantro, jalapeno, sugar, salt, and pepper. Slowly whisk in oil until combined; set aside.
In a large bowl combine scallops, pineapple, and avocado. Toss with 2 tablespoons of the lime juice mixture. Let stand for 15 minutes, stirring occasionally. Do not marinate longer, or scallops will get tough.
Alternately thread 4 scallops, 3 pineapple chunks and 2 avocado chunks on each of 4 12- to 16-inch skewers.
Grill kabobs on a well-greased grill rack directly over medium-high heat for about 8 minutes or until scallops turn opaque, turning once halfway through grilling. Transfer kabobs to a serving platter and serve with remaining lime juice mixture.

Serves 4.

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7 Surefire Sustainable Seafood Options

YumSugar — Wed, 22 Apr 2009 05:50:42 -0700

Though organic produce has been at the forefront of the food movement over the last handful of years, sustainable seafood has only recently gained much-needed attention. Fishing practices for some of America's most popular seafood choices (salmon, eel, Chilean sea bass) are putting seafood populations in peril, interrupting aquatic habitats, and causing damaging water pollution. I'll be the first to admit that it can be hard to keep track of what seafood is and isn't environmentally sound to eat, since it depends on the way it's caught and where it comes from. For those in question, you can always refer to the Seafood Watch, an advisory that will tell you what's OK to eat and what's off-limits. Don't forget these seven surefire seafood options that are, for the most part, always sustainably sound.

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7 Unusual Uses For Tortilla Chips

YumSugar — Wed, 25 Feb 2009 05:50:43 -0800

In case you weren't aware, yesterday was National Tortilla Chip Day! (I was confused, since I thought every day is tortilla chip day.) It would be easy to honor these ever-popular snacks by serving them in nachos or with salsa, guacamole, and bean dip, but I wanted to look for something special and different. Read on to view seven of my favorite unusual uses for tortilla chips.

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Have You Ever Shucked a Scallop?

YumSugar — Mon, 09 Feb 2009 06:45:01 -0800

On last Thursday's episode of Hell's Kitchen, Gordon Ramsay showed the chefs how to shuck scallops. I found the brief lesson to be incredibly informative, as I'd never shucked a scallop before. Have you?

Photos courtesy of Fox

Fast & Easy Dinner: Seared Scallops With Leek Ribbons

partysugar — Wed, 28 Jan 2009 06:45:13 -0800

Who says you can't have an elegant, romantic, sophisticated meal in the middle of the week? This recipe for seared scallops with leek ribbons not only sounds pretty, but it tastes sublime too!

The pure richness of the scallops combines perfectly with the mild onion flavor of the leeks. Although the name implies a dish that only an experienced cook could make, the technique is surprisingly uncomplicated. To learn it, read more.

Seared Scallops With Leek Ribbons
From Real Simple

Ingredients

1 1/2 pounds sea scallops
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 medium leeks (white and light green parts), quartered lengthwise and rinsed
1 lemon, cut into wedges (optional)
2 tablespoons pesto (optional)

Directions

Rinse the scallops and pat them dry with paper towels. Season them with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. Add the scallops and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a plate.
Wipe out skillet and return to medium-low heat. Add the remaining oil and the leeks and toss.
Cover and cook, turning occasionally, until softened, about 10 minutes. Season with the remaining salt and pepper.
Return the scallops to skillet to rewarm. If using, squeeze on the lemon juice or spoon the pesto over the top. Transfer to individual plates.

Serves 4.

NUTRITION PER SERVING: CALORIES 251(30% from fat); FAT 9g (sat 1g); CHOLESTEROL 55mg; CARBOHYDRATE 14g; SODIUM 757mg; PROTEIN 30g; FIBER 1g; SUGAR 3g

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Fast & Easy Dinner: Shrimp and Scallops en Papillote

partysugar — Tue, 06 Jan 2009 06:45:52 -0800

Surprise your family tonight with this gift-like meal. The seafood and vegetables are cooked en papillote - inside a parchment paper package - until moist and tender. At the table, your loved ones open the packets to discover a delectable and succulent dinner.

Feel free to get creative with the recipe: this healthy cooking technique is ideal for all types of fish, chicken, and vegetables. To learn how it's done, read more.

Shrimp and Scallops en Papillote
From Better Homes and Gardens

Ingredients

2 cups sliced leeks (2 large)
4 large sprigs fresh thyme
1/4 cup Dijon-style mustard
2 tablespoons dry white wine
1/8 teaspoon ground white pepper
12 sea scallops
8 peeled and deveined jumbo shrimp
1 cup julienned carrot (2 medium)
1 cup julienned zucchini or sweet pepper strips (1 small)
4 teaspoons butter, melted
4 slices lemon

Directions

Preheat oven to 450°F. Cut four 12x16-inch sheets of parchment paper. Fold in half; crease fold and unfold.
On half of each sheet of parchment, place 1/2 cup leek and top with a sprig of thyme.
In a bowl stir together mustard, wine, and white pepper. Add scallops and shrimp; toss to coat.
Spoon one-fourth of seafood mixture over leeks. Top with 1/4 cup carrot and 1/4 cup zucchini.
Drizzle with 1 tablespoon butter and top with a lemon slice.
Fold parchment over seafood stack like a book. Start sealing at the edge of the fold. Working in 2-inch sections, fold about 1/4-inch of the open edges over and crease tightly. Fold again. Continue working around the open edges of the parchment, overlapping folded sections slightly. Finish with a double fold at the end of the packet. Make sure folds are creased tightly so they don't open. Repeat to make three more packets.
Place packets in a very large baking sheet. Bake in the preheated oven for 10 to 12 minutes or until scallops and shrimp are opaque.
To serve, cut an "X" in the top of the parchment; serve immediately.

Serves 4.

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Fast & Easy Dinner: Seafood Newburg on Buttered Toast

partysugar — Wed, 31 Dec 2008 06:45:00 -0800

It's the last day of 2008, so treat yourself to a decadent seafood dinner. Although this dish is rich and indulgent, it doesn't take a lot of time to prepare. Newburg is a classic sauce for seafood made with cream and sherry.

This recipe calls for shrimp, scallops, and crab, but feel free to change it up according to your culinary needs. Pair with a green salad and a glass of Champagne for the ultimate end of the year meal. Get the recipe and read more.

Seafood Newburg on Buttered Toast
From Everyday With Rachael Ray

Ingredients

5 tablespoons butter
2 rounded tablespoons flour
2 cups milk
1 cup heavy cream
1/4 cup dry sherry
1/4 teaspoon sweet paprika
1/8 teaspoon freshly grated or ground nutmeg
Salt and freshly ground pepper
12 scallops, muscle discarded, patted dry
12 jumbo shrimp, peeled and deveined
1/2 pound lump crab meat
1 teaspoon Old Bay or other seafood seasoning
1 tablespoon extra-virgin olive oil
8 slices white sandwich bread
20 blades fresh chives, cut into 1-inch pieces
1/4 cup slivered almonds, toasted

Directions

In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and cream and heat through, about 10 minutes.
Lower the heat and stir in the sherry, paprika and nutmeg; season with salt and pepper. Cook, stirring, until thick enough to coat the back of a spoon, about 15 minutes.
Preheat the broiler. Season the scallops, shrimp and crab with salt and pepper. Season the crab with the Old Bay.
In a large nonstick skillet, heat the olive oil over high heat. Add the scallops and cook, turning once, until browned on each side, 4 to 6 minutes; transfer to a plate.
Add the shrimp to the skillet and cook for 3 minutes on each side. Add the crab for the last 3 minutes of cooking and heat through. Return the scallops to the pan, pour the sauce evenly over the seafood and remove from the heat.
Arrange the bread on a baking sheet and toast in the broiler on each side, then spread with the remaining 2 tablespoons butter.
Halve each piece of toast to make triangles. Place 4 toast triangles on each of 4 dinner plates, spoon the seafood Newburg on top and sprinkle with the chives and almonds.

Serves 4.

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Come Party With Me: Italian Christmas Eve - Menu

partysugar — Tue, 16 Dec 2008 09:00:21 -0800

On Christmas Eve it's customary for Italians to consume seafood for dinner; they enjoy course after course of rich fish items. Although my family has Irish origins, I thought it would be fun to plan an Italian-style Christmas Eve - this year we'll be eating seven delicious seafood dishes. To get the party started we'll have raw oysters and cold, marinated anchovies waiting for the guests. Once a group has arrived, the hot appetizers will be set out. Spicy seared scallops are a delightful bite and slices of clam pizza are crisp and salty.

At the dining table a tuna and white bean salad will be served, followed by a silky shrimp bisque. The meal finishes with a velvety lobster pasta with cream sauce. Doesn't it sound to die for? Look at these recipes when you read more.

Spicy Seared Scallops
From Martha Stewart

Ingredients

24 sea scallops (about 1 1/2 pounds), halved
Olive-oil cooking spray
For the seasoning:
6 tablespoons all-purpose flour
1 1/2 teaspoons cayenne pepper, or more to taste
3 teaspoons ground cumin
3 teaspoons ground coriander
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cardamom
For the Garnish:
One 12-inch-long daikon radish, peeled and cut into 1/4-inch-thick rounds
5 romaine lettuce leaves, very thinly sliced

Directions

Combine flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat; set aside.
Place daikon rounds on serving platter. Top each with shredded lettuce; set aside.
Heat a medium nonstick skillet over medium heat. Coat with olive-oil spray, add coated scallops, and sear until light golden brown and cooked through, about 1 minute per side.
Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.

Makes 48.

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White Clam Pizza
From Every Day With Rachael Ray magazine

Ingredients

5 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic
Salt
1/3 cup flour, for dusting
Two 16-ounce packages refrigerated pizza dough
Two 1-pound containers frozen chopped clams, thawed and drained (about 2 1/2 cups)
4 teaspoons grated Parmesan cheese
1 tablespoon fresh thyme leaves
Pepper

Directions

Position a rack in the bottom of the oven, place an inverted baking sheet on top and preheat to 500°.
In a small bowl, combine the olive oil, garlic and 2 pinches salt.
Lightly flour a baking sheet, place 1 piece of pizza dough on top and stretch to fit the dimensions of the baking sheet.
Drizzle 2 1/2 tablespoons garlic oil on top. Sprinkle half of the clams on top and season with 2 teaspoons Parmesan, 1 1/2 teaspoons thyme and salt and pepper.
Set the baking sheet on the hot baking sheet in the oven. Bake until crisp and golden, about 20 minutes. Repeat with the remaining ingredients to make another pizza.

Serves 4.

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Tuna and White Bean Salad
From Food and Wine

Ingredients

2 6-ounce cans tuna packed in oil
3 cups drained and rinsed canned white beans, preferably cannellini (from two 15-ounce cans)
1 red onion, sliced thin
1 tablespoon drained capers
2 bunches watercress (about 3/4 pound), tough stems removed and leaves chopped (about 2 quarts)
2 tablespoons olive oil
1 tablespoon red- or white-wine vinegar
3/4 teaspoon salt
1 teaspoon fresh-ground black pepper

Directions
Put the tuna with its oil, the beans, onion, capers, watercress, olive oil, vinegar, salt, and pepper in a large bowl. Toss gently to combine.

Serves 4.

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Shrimp Bisque
From Ina Garten

Ingredients

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Serves 4-6.

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Lobster Pasta With Herbed Cream Sauce
From Bon Appétit

Ingredients

3 1 3/4-pound live lobsters
3 tablespoons olive oil
1/4 cup tomato paste
2 large plum tomatoes, chopped
1/3 cup dry white wine
2 tablespoons white wine vinegar
2 garlic cloves, sliced
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 fresh Italian parsley sprigs
6 cups whipping cream
1 1/2 pounds fettuccine or linguine

Directions

Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary).
Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.
Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes.
Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes.
Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)
Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.

Serves 10.

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