Scallops with Citrus Sauce
Scallops with Citrus Sauce
1/4 cup chopped scallions
1/4 cup olive oil or vegetable oil
1/3 cup orange juice
1 Tsp grated orange zest
1 Tbsp lemon juice
1 Tsp prepared mustard
Salt and ground pepper
1 1/2 lbs scallops In a bowl, mix the scallions, olive or vegetable oil, orange juice, orange zest, lemon juice, mustard, and salt and pepper. Stir well to blend. Set aside.
Bring a pot of salted water to a boil. Put the scallops in the pot and simmer only 1-2 minutes, depending on the size of the scallops. test for doneness by cutting one in half. They should be creamy white throughout. Drain.
Toss with the citrus sauce and serve.
MAKES 4 SERVINGS...
Parmesan-Dusted Meatballs
Parmesan-Dusted Meatballs
1/3 cup long-grain rice
1 lb ground pork
1/2 cup fine dry bread crumbs
2 large eggs, beaten
1 1/2 Tsp kosher salt
1/2 Tsp fresh ground pepper
2 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1/2 Tsp crushed red pepper
1 large tomato, finely chopped
3.4 cup freshly grated parmesan cheese
2 Tbsp finely chopped flat-leaf parsley
bring a small saucepan of water to a boil. Add the rice and cook over medium high heat, stirring occasionally, until tender, about 12 minutes. Drain and let cool.
In a large bowl, combine the ground pork with the cooked rice, bread crumbs, eggs, salt, pepper and half of the garlic. Blend thoroughly with your hands. Wet hands and roll the mixture into 1 inch meatballs.
In a large skillet, heat theolive oil. Add the onion, crushed red pepper and the remaining garlic and cook over medium heat until the onion is softened, about 4 minutes. Add the tomato and cook, stirring occasionally, until saucy, about 5 minutes. Add the meatballs, cover and cook over medium low heat, carefully turning the meatballs a few times, until firm and cooked through, about 10 minutes. Using tongs, transfer the meatballs to a rimmed baking sheet to cool.
In a shallow bowl, combine the parmesan and parsley. Roll the meatballs in the parmesan-parsley mixture tocoat, then transfer the meatballs to a platter, skewer with toothpicks and serve....
Scallops Corn and Basil Steemed in Foil
Scallops Corn and Basil Steemed in Foil
3/4 cup dry white wine
2 medium shallots, thinly sliced
2 Tbsp unsalted butter, cut into 6 pieces
2 Tbsp extra-virgin olive oil
2 1/4 lbs sea scallops
36 cherry tomatoes, halved
3 cups baby spinach
1 cup fresh or frozen corn kernels
3/4 cup shopped basil
Salt and ground pepper
Light a grill. Cut six 18 by 20 inch pieces of heavey-duty aluminum foil. In the center of each piece of aluminum foil, combine 2 Tbsp of the white wine with 1/6 of the sliced shallots, 1 piece of butter and 1 tsp of olive oil. top with the scallops, followed by the tomatoes, spinach, corn and basil. Season with salt and pepper. Bring the sides of the foil together and fold to form neat rectangles.
Grill the foil packs over medium-high heat until steam inflates them and you hear the juices bubbling, about 10 minutes. Carefully open the foil packs to let the steam escape, then transfer the scallops, vegetables and their broth to shallow sup bowls. Serve immediately.
MAKES 6 SERVINGS...
Baked Scallops
Baked Scallops
1 pound bay or sea scallops, rinsed and drained
1/4 cup lemon juice
2 cloves garlic, minced
2 tablespoons lemon pepper
Preheat oven to 350 degrees F (175 degrees C).
Pat scallops dry with paper towels and place in a lightly greased 1 quart casserole dish.
Bake scallops in preheated oven for 5 minutes.
In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle with lemon pepper.
Return scallops to oven and bake until firm, about 10 minutes. Serve warm.
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Rigatoni alla Amatriciana
Rigatoni alla Amatriciana
1 (16 ounce) package BARILLA Rigatoni
1/4 cup extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes, or to taste
1 1/2 cups chopped onion
5 ounces pancetta or bacon, cut into thin strips
3/4 cup dry white wine
16 ounces plum tomatoes, peeled seeded and chopped
Salt and pepper to taste
1 cup freshly grated Romano cheese
COOK Rigatoni according to package directions; drain and return to pot.
MEANWHILE, heat oil in large skillet over low heat. Saute garlic and red pepper 4 minutes or until garlic is golden. Remove garlic and discard. Add onions to skillet and cook over medium heat about 8 minutes until golden, stirring frequently. Add pancetta and cook 5 minutes, stirring frequently.
ADD wine and bring to boiling. Cook until wine is almost evaporated, about 8 minutes. Stir in tomatoes and cook 5 minutes until slightly thickened. Season to taste with salt and pepper.
STIR tomato mixture into Rigatoni. Toss gently with cheese. Transfer to serving platter.
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Four Pea Salad with Scallops
Four Pea Salad with Scallops
3/4 cup packed mint leaves
2 Tbsp fresh lemon juice
1/2 cup vegetable oil
Salt and ground pepper
1/4 lb snow peas trimmed
1/4 lb sugar snap peas, trimmed
1/2 lb pea shoots or 2 bunches of watercress, thick stems removed
1 1/2 lb sea scallops
1/4 cup wasabi peas, lightly crushed
In a blender, puree the mint leaves, lemon juice and 6 Tbsp of the oil. Season with salt and pepper.
Bring a saucepan of salted water to a boil and fill a medium bowl with ice water. Add the snow peas and sugar snap peas to the boiling water and cook until crisp-tender, about 1 1/2 minutes. Drain the peas and transfer to the ice water to cool. Drian and pat dry. Transfer to a large bowl and add the pea shoots.
In a large skillet, heat the remaining 2 Tbsp of oil until almost smoking. Season the scallops with salt and pepper and cook over high heat until deeply browned, about 3 minutes. Flip the scallops and cook until white throughout, 1 minute longer. Transfer to a plate.
Add all but 1 Tbsp of the dressing to the peas, season with salt and pepper and toss to coat. Transfer the salad to plates. Add the scallops and the remaining dressing to the bowl and toss. Arrange the scallops on the salad and sprinkle with the wasabi peas.
MAKES 4 SERVINGS...
Tequila-Mint Scallop Tostados
Tequila-Mint Scallop Tostados
2 Tbsp extra-virgin olive oil
2 large tomatoes, chopped
1 small red onion, chopped
2 Serrano chiles, seeded and minced
1 1/2 lbs Sea Scallops
2 Tbsp dry white wine
2 Tbsp Tequila
1/2 cup shredded monterey jack cheese
1/4 cup finely chopped mint, plus 12 mint leaves for a garnish
Salt and ground pepper
12 small outer leaves of Bibb lettuce
2 ripe avocados, mashed with 1 Tbsp lime juice
12 large tortilla chips
1/4 cup grated cotija cheese OR crumbled feta
Lime wedges
heat oil in a skillet. Add tomatoes, onion and chiles and cook over medium heat, stirring until the onion is soft, about 8 minutes. Add the scallops, wine and tequila. Cook until the scallops are opaque, about 3-4 minutes. Turn off the heat and add the monterey jack cheese, chopped mint, and season with salt and pepper.
Arrange 3 lettuce leaves on each plate and fill with the avacado. Spoon the scallops on top. garnish with the tortilla chips, cotija or feta cheese and mint leaves. Serve with lime wedges.
MAKES 4 SERVINGS...
Watermelon Heaven - The Name Says it All
Watermelon Heaven - The Name Says it All
1 1/2 cups sour cream
1 Tsp vanilla
1/4 cup powdered sugar
1/4 cup toasted almond slices
7 cups watermelon puree
6 slices angel food cake
In a a small bowl, mix together the sour cream, vanilla and powdered sugar. Stir in the toasted almonds. Place a one-cup pool of watermelon puree on each of 6 serving plates. Place a slice of cake on each pool. Drizzle the remaining watermelon puree over the top of the cake slices and then put a dollop of the sweetened sour cream with almonds on each serving as a garnish.
SERVES 6...
Scallops With White Wine Sauce
Scallops With White Wine Sauce
8 ounces pasta or rice
1 tablespoon unsalted butter
1/2 cup onion finely chopped
1 cup dry white wine
2 tablespoons white wine vinegar
3/4 cup heavy cream
1 tablespoon finely chopped parsley
Salt and pepper
1/2 pound sea scallops
Cook pasta or rice according to directions. In a medium skillet, melt butter over medium heat and cook the onion for 2 to 3 minutes. Add the wine and vinegar. Bring to a simmer. Cook liquid until it starts to thicken. Stir in the cream, parsley, salt, pepper and scallops. Simmer the scallops for about 2 minutes or until done. Serve immediately over pasta or rice.
MAKES 2 SERVINGS...
Spicy Scallops w/ Wasabi-Sake Sauce
Spicy Scallops w/ Wasabi-Sake Sauce
Peanut or vegetable oil for coating
Wasabi-Sake Sauce
1/2 cup mirin, or sweet sherry
1 Tbsp Wasabi Paste
1 Tbsp soy sauce
24 large sea scallops
Asian sesame oil for brushing
2 Tbsp soy sauce, more as needed
2 Tbsp wasabi paste
Prepare a charcoal or gas grill for direct grilling over high heat. Oil the grill rack.
You can use skewers for grilling the scallops if they will fall through the grill rack.
Wasabi-sake sauce
Mix sake, wasabi paste, ginger, and soy sauce in a small bowl. Set aside.
Lay scallops on platter and brush generously on bothe sides with sesame oil. Combine 2 Tbsp soy sauce and wasabi to make a thin paste, and brush scallops again. Let sit for 15 minutes before grilling.
Grill scallops directly over high heat, turning once, until firm and opaque throughout, 3-4 minutes on all sides.
Serve scallops with the wasabi-sake sauce for dipping.
MAKES 4-6 SERVINGS...