SCALLOPS WITH ARTICHOKES AND TOMATOES
A flavorful seafood sauté that's simple enough to throw together in a time crunch.
Provided by Betty Crocker Kitchens
Categories Entree
Time 11m
Yield 4
Number Of Ingredients 9
Steps:
- Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
- Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 20 mg, Fiber 1 g, Protein 17 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 600 mg
BAY SCALLOPS WITH ARTICHOKES AND TOMATOES
Healthy, flavorful and fast. What more could you want? (You can substitute a 14 oz. can artichoke hearts, drained, instead of frozen. You may also use canned diced tomatoes instead of fresh.)
Provided by east coast nellie
Categories Lactose Free
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook scallops, onion, salt, white pepper and garlic in skillet over med-high heat 4 minutes, stirring frequently, until scallops are white.
- Stir in artichokes, tomatoes and spinach.
- Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain if necessary.
- Sprinkle with lemon juice.
- Great served on a bed of angel hair pasta!
SEA SCALLOPS WITH VERMOUTH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 14m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish.
- Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve.
SCALLOPS WITH SUN-DRIED TOMATOES
A half-hour is all you need for this delightful stir-fry from Jennifer Warzynak. The Erie, Pennsylvania cook combines scallops with broccoli, pasta and sun-dried tomatoes for the main course, and a hint of lime juice makes it a natural addition to summer menus. "It's a great, healthy way to fix scallops," she promises.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside. , Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside. , In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque. , Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 367 calories, Fat 10g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 585mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
LUTECE'S BAY SCALLOPS WITH TOMATO AND CHIVES
Provided by Mark Bittman
Categories dinner, main course
Time 15m
Yield 4 appetizer or 2 small main-course servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Puree the tomatoes in a food mill, blender or food processor. Combine in a small nonreactive saucepan with the shallot, garlic and cream. Bring to a boil, turn the heat to low and cook for 2 minutes. Stir in the parsley, and keep warm.
- Place the scallops on a nonstick or lightly greased baking sheet, and bake for 3 minutes.
- Reheat the sauce slightly; over minimum heat, whisk in the butter a little at a time until the sauce thickens slightly. Add the chives. Adjust the texture of the sauce by reducing it a little further or by stirring in a little of the fish stock or water. Taste the sauce, and add a little lemon juice if it is bland. Serve the scallops with a bit of the sauce.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 513 milligrams, Sugar 4 grams, TransFat 0 grams
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g
SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES
The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they're falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
- Add the wine and cook until about half the liquid has evaporated.
- Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
- Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
- Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.
SIMPLEST BAY SCALLOPS
This recipe, adapted from "Fish: The Complete Guide to Buying and Cooking" by Mark Bittman, came to The Times in 1997, part of a greater piece on bay scallops. In season from November to March, he wrote, they're "best prepared as simply as possible," and made as they are here: with just a quick sear, a sprinkling of salt and some lemon wedges to let their flavor shine through.
Provided by Mark Bittman
Categories dinner, main course
Time 10m
Yield 4 appetizer or 2 small main-course servings
Number Of Ingredients 3
Steps:
- Preheat a large nonstick skillet over medium heat for 2 minutes. Add the scallops; do not crowd. Cook without stirring until they brown lightly on one side, about 2 minutes. Turn, and brown the other side.
- Remove from the heat, and sprinkle lightly with salt. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 490 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED BAY SCALLOPS
Growing up in Florida, our family would take our boat out in Tampa Bay and gather scallops. When we returned home, my father would grill them with butter. I think this is the best way to enjoy bay scallops because grilling really brings out their sweet flavor. Serve with extra butter and a lemon wedge.
Provided by Melanie Butler
Categories Seafood Shellfish Scallops
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Rinse scallops and pat dry with paper towels.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Melt butter in a frying pan over medium heat. Add onions and garlic; cook until soft and translucent, about 5 minutes. Remove from heat and stir in lemon juice and salt.
- Place scallops in a large bowl and toss with butter mixture. Let stand for about 2 minutes.
- Remove scallops from butter mixture, reserving excess in the bowl. Cook scallops on the preheated grill using a wire grill basket until golden, tossing occasionally for even cooking, 3 to 4 minutes.
- Meanwhile, return butter mixture to the frying pan and bring to a boil over high heat. Reduce heat to low and keep warm while scallops cook. Toss grilled scallops in warm butter mixture and serve.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 7.2 g, Cholesterol 64.7 mg, Fat 12.1 g, Fiber 0.6 g, Protein 14.8 g, SaturatedFat 7.3 g, Sodium 285.4 mg, Sugar 1.5 g
BAY SCALLOP PASTA WITH TOMATOES
Serve with a simple salad, some crusty French bread, a glass of wine, and you'll have an awesome date night or special dinner at home. Sprinkle with Parmesan cheese, if desired.
Provided by lutzflcat
Categories Seafood Pasta
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
- Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
- Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.
Nutrition Facts : Calories 664.3 calories, Carbohydrate 92.7 g, Cholesterol 37.5 mg, Fat 16.2 g, Fiber 5.3 g, Protein 35.4 g, SaturatedFat 2.4 g, Sodium 338.5 mg
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BROWNED BUTTER SCALLOP AND ARTICHOKE PASTA - MODERN …
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Servings 4Estimated Reading Time 5 minsCategory DinnerTotal Time 30 mins
- Bring a large pot of water to a boil, add salt and cook pasta according to package directions. Just before draining, reserve ½ cup of pasta water and drain remaining. Prepare the rest of the recipe while the pasta cooks.
- Heat 1 tablespoon of butter and ½ tablespoon of olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper and place into skillet in a single layer. Scallops should sizzle when you put them in the skillet, if they don’t, wait for the skillet to heat longer. Sear on both sides until golden brown, about 2-3 minutes per side. Once done, remove scallops from skillet to a plate and cover to keep warm.
- Reduce heat to medium. To the same skillet, add remaining tablespoon of olive oil and 3 tablespoons butter, diced shallot, garlic and red pepper. Cook 2-3 minutes until fragrant. Pour in wine and lemon juice. Add tomatoes and artichoke hearts and cook about 5 minutes until tomatoes burst.
- Remove skillet from heat and add in scallops, pasta, and basil; toss together. If needed, thin the sauce with the pasta water, adding a little at a time.
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