Posts tagged scallops

Saffron Fregola with Seafood

Saffron Fregola with Seafood

Recipe: Saffron Fregola with Seafood

Fregola is a type of pasta from the Italian island of Sardinia, but you can easily substitute the more common Israeli couscous. Serve this hearty stew with a refreshing butter lettuce and pear salad and plenty of crusty bread for dipping.

 

Ingredients

  • 1 tsp. saffron threads
  • 1/4 cup dry white wine
  • 1 Tbs. olive oil
  • 1/2 lb. medium shrimp, peeled and deveined
  • 1/2 lb. medium sea scallops, tough muscles removed
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 3 cups chicken broth
  • 1 cup fregola or Israeli couscous
  • Salt and freshly ground pepper, to taste
  • 1/2 lb. clams, scrubbed
  • 2 Tbs. minced fresh flat-leaf parsley

Instructions

  1. Crush the saffron in a small bowl and add the wine. Set aside.
  2. In a nonstick skillet over high heat, spray with cooking spray. When the skillet is very hot, add the shrimp and sear for 1 minute per side (do not cook all the way through). Transfer to a bowl. Add the scallops and sear for 1 minute per side, also without cooking all the way through. Transfer to the bowl with the shrimp.
  3. In a large, heavy pot over high heat add 1 Tbs. olive oil, the onion and garlic to the pot and sauté until soft, about 5 minutes. Add the saffron mixture and cook for 2 minutes. Add the broth and bring to a boil. Add the fregola and stir to combine, then reduce the heat to medium-low and cook for 12 minutes. Season with salt and pepper.
  4. Add the clams, discarding any that do not close to the touch. Cover the pot tightly and steam for 3 minutes. Remove the lid and quickly add the shrimp and scallops. Cover the pot tightly again and continue to cook just until the clams open and the shrimp and scallops are cooked through, about 3 minutes. Discard any clams that failed to open. Ladle the stew into warmed bowls, sprinkle with the parsley and serve immediately.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Saffron Fregola with Seafood

Seared Scallops with Warm Tuscan Beans

Seared Scallops with Warm Tuscan Beans

Recipe: Seared Scallops with Warm Tuscan Beans

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds sea scallops
  • 1/4 teaspoon salt
  • 1 cup chopped onion
  • 1/8 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 cup chicken broth
  • 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
  • 2 (6-ounce) packages fresh baby spinach
  • 2 tablespoons chopped fresh basil

Instructions

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.
  2. Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes. Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts. Remove from heat; stir in basil.
  3. Grilled garlic bread is great for dipping into the brothy beans. Heat a grill pan over medium heat. Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread. Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Seared Scallops with Warm Tuscan Beans

Angel Hair Pasta with Scallops and Tomatoes

Angel Hair Pasta with Scallops and Tomatoes

Recipe: Angel Hair Pasta with Scallops and Tomatoes

Ingredients

  • 1 lb bay scallops, dried well
  • 2 tsp olive oil, divided
  • 1 tsp butter
  • 3 cloves garlic, sliced
  • 1/2 cup white wine
  • 2 14 oz cans diced petite tomatoes, drained
  • salt and fresh pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup chopped parsley
  • 8 oz angel hair pasta

Instructions

  1. Put a large pot of salted water to boil.
  2. Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
  3. MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT – Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 – 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.
  4. Add the angel hair to the boiling salted water, cook according to package instructions for al dente.
  5. Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic and cook 1 minute. Add the tomatoes, wine, salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley, remove from heat.
  6. Drain any liquid that accumulates from the scallops, then add the scallops to the skillet and remove from the heat.
  7. Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated parmigiano if desired.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Inspired By: Angel Hair Pasta with Scallops and Tomatoes
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