| kimbrownell
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My boyfriend LOVES scallops. We had some covered in mozz cheese and some butter garlic sauce that I am sure was very fattening. I am looking for a recipe with scallops and a healthier and SB version of a sauce to cover them. ANy ideas? Also...how the heck do you even cook them? We love them when they are light and moist(ew I hate that word hehe). Id appreciate anything ya got!!
thanks! |
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Wed Apr 02, 2008 2:39 am |
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| ami
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Here is a recipe I like:
Bay Scallops in Homemade Tomato Sauce - Phase 1
1 lb. Fresh or frozen bay scallops
1 can diced tomatoes (check label for sugar contain)
1 Tbs. olive oil
1/4 cup chopped onion
1/2 cup chopped bell pepper (green, red and yellow)
1 Tbs. Italian seasoning
1 tsp. garlic powder
1Tbs. cooking Sherry wine
1 dash hot pepper flakes
Salt and pepper to taste
In large skillet sauté onion in oil until tender. Add peppers and continue cooking.
Add seasoning and tomatoes. Simmer while you prepare the scallops.
Add salt and pepper to scallops. In separate skillet add another Tbs. olive oil and pan-fry scallops until they're brown in all sides. Add scallops to simmering sauce.
Add cooking sherry and hot pepper flakes to sauce and mix well.
Serve over whole-wheat pasta (phase 2).
Makes 3 to 4 servings.
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This is is simpler and fast:
Sautéed Scallops P1
-- posted by KatyDid
Spread scallops with trans-fat free margarine. Coat them in some light blackening spice and throw them in a hot pan with a little olive oil and cook until they are a beautiful mahogany color.
Or just sauté with trans fat free margarine, garlic, and lemon.
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Or when it gets warmer you can add salt and pepper and grill them outside. Serve over green salad.
The secret is not to over cook them, so you either pan fry them or grill them quck so they're cook in the outside and still soft in the inside.
Enjoy, |
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Wed Apr 02, 2008 12:41 pm |
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| recipelover
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Check my recipe summary sticky (always located near the top of page one of the food and recipe forum or click here on my signature line). Scroll down a little and look under Main Dishes for this section.
Quote: Scallop recipes:
Sautéed Bay Scallops with Lemon and Thyme, Sautéed Scallops With Lemon-Mustard Sauce, Scallops with Red Peppers and Snow Peas, Scallops with Basil-Lemon Sauce, Bay Scallop Salad, Stir Fried Scallops with Strawberries, Grilled Scallops with Ham and Basil, Scallops in Wine Sauce, Scallops with Dill, Citrus Scallops, Scallop Kabobs, Chinese Style Sea Scallops, Grilled Scallop Salad, Scallop, Spinach &Tomato Sauté, Scallops w/Steamed Egg White, Sesame Seared Scallops, Thai Scallops in Red Curry Sauce, Scallop Stir Fry With Brown Rice, Sea Scallops In Sweet Chili Sauce |
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Wed Apr 02, 2008 7:34 pm |
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| kimbrownell
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| thanks guys! Can't wait to try them! |
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Fri Apr 04, 2008 3:24 am |
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| rhales199
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I'm not a seafood fan.... I have not tried these... in fact I just found them while looking on Allrecipes.com (you might look there for more scallop recipes)...but I would love to hear how people like them if they try them...
Scallops and Asparagur Stir Fry P2 from Allrecipes.com
3/4 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
1 tablespoon cornstarch (try using ww flour)
3/4 cup chicken broth
1 teaspoon reduced-sodium soy sauce
3/4 pound sea scallops, halved
1 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons canola oil
1 cup halved cherry tomatoes
2 green onions, sliced
1 teaspoon sesame oil
1/8 teaspoon pepper
2 cups hot cooked rice (use brown rice)
Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened. Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.
Scallop Stir Fry Allrecipes.com (p2)
12 ounces fresh or frozen sea scallops, thawed
1 tablespoon cornstarch (try using ww flour, or arrowroot)
1 teaspoon sugar (Use splenda)
1/4 teaspoon salt
1 cup water
2 teaspoons reduced-sodium soy sauce
2 medium carrots, thinly sliced
3 celery ribs, thinly sliced
3 teaspoons canola oil, divided
4 ounces fresh mushrooms, quartered
4 green onions cut into 1-inch pieces
4 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon ground ginger
Hot cooked rice (use brown rice)
If scallops are large, cut in half and set aside. In a bowl, combine the cornstarch, sugar and salt. Stir in water and soy sauce until smooth; set aside. In a nonstick skillet, saute carrots and celery in 1-1/2 teaspoons hot oil for 4 minutes. Add mushrooms and green onions; stir-fry for 2-3 minutes or until crisp-tender. Add the garlic, curry powder and ginger; stir-fry for 1 minute. Remove vegetable mixture and set aside. In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops turn opaque. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to the pan; heat through. serve over hot cooked rice if desired
Scallops With Spaghetti, Ph2 Allrecipes.com
1 (7 ounce) package spaghetti (WW)
1 pound sea scallops
4 garlic cloves, minced
2 tablespoons olive or vegetable oil
1 tablespoon butter
1 1/2 cups julienned carrots
1 1/2 cups frozen French-style green beans, thawed
1 sweet red pepper, julienned
2 tablespoons lemon juice
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
Cook spaghetti according to package directions. Meanwhile, in a large skillet or wok, stir-fry scallops and garlic in oil and butter for 5 minutes or until scallops are opaque; remove and keep warm. In the same skillet, stir-fry the carrots, beans and red pepper until crisp-tender. Stir in the lemon juice, parsley, basil, salt and pepper. Drain spaghetti. Add scallops and spaghetti to the vegetable mixture; toss to coat. |
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Sat Apr 05, 2008 5:01 am |
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