Scallop Recipes for More Variety to Your Seafood Meals"Scallop recipes on a page of their own? Are you serious?" Yes, I am. Scallops are rich in omega three oil and low in calories, but that's not why I offer these quick and easy scallop recipes.Like all my recipes, these are here because
you need seafood recipes for something different and exciting that you can have on the table in about half an hour or less. After all since you're going to start serving seafood more often - you know you should - you'll need to offer a nice variety to your eaters, not just fish and shrimp. So now before you jump in and start cooking scallop recipes you should know a couple things about them. For instance, that there are big ones and little ones. Sea scallops are large and expensive, usually around $10 to $12 a pound, while Bay scallops are small and cheaper, but they can be just as delicious. You also need to know that the worst thing you can do when creating a scallop dish is to - ugh, gasp, yu-u-uck - overcook them! You see, the scallop is a muscle that lives in a shell that he/she can open and close. So they will get really tough unless you cook them gently per the recipes. Finally, if you have a serious source for your seafood you should be able to buy scallops labeled, "dry". Try to get these since they haven't been treated to add weight by absorbing more water. Most super market scallops are of the "wet" variety. If you ask your source if their scallops are "wet" and he/she says, "Of course they are; just dry 'em with a paper towel", you can bet they don't even know what you now know about scallops. In either case, wet or dry, I think you're going to gain even more fame as a cooker when you start offering these tasty dishes to your eaters. Go for it! CONTENTS CLICK TITLE TO GO THERE (Click "Back" to Return) TO PRINT A RECIPE: Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it?
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***NEW*** Linguini with Scallops and Cherry Tomatoes This is one of the quickest and easiest ways to combine pasta and scallops without overpowering the mild taste of the scallops. 3/4 lb linguini Cook the linguini in a large pot of salted boiling water. Meanwhile, heat 4 Tbsp butter in a large skillet and saute the shallots about 2 minutes, then add the scallops (cut in half if they're the large sea scallops) and continue to cook over high heat, tossing, for about 4 minutes. Add the tomatoes, parsley, and salt and pepper to taste, and cook just long enough for tomatoes to heat through, but not to fall apart. Drain the pasta when it is al dente, toss with the remaining butter, season with salt and pepper, spoon the scallops and tomatoes on top. Quickly pour the wine into skillet, reduce slightly over high heat, scraping up browned bits, and pour over the pasta.
CONTENTS JUST CLICK TITLE TO GO THERE TO PRINT OR PREVIEW A RECIPE:Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it? |
