SOUTHWESTERN SCALLOPS
"My saucy sea scallops are popular at dinner parties-plus, they're in my repertoire of easy weekday meals. The seasoning gives the sweet shellfish a pleasant kick." -Maggie Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix seasonings. Pat scallops dry with paper towels; sprinkle with seasonings, pressing to coat., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add scallops; cook 2-3 minutes on each side or until golden brown and firm. Remove from pan; keep warm., Add wine to pan. Cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops.
Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 386mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
SKILLET SEA SCALLOPS
You'll want to slip this recipe into the front of your last-minute guests file. Pasta and mixed greens nicely complement the tender, citrusy shellfish. -Margaret E. Lowenberg, Kingman, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere. , In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm., Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.
Nutrition Facts : Calories 249 calories, Fat 11g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 618mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
SOUTHWEST SAUTéED SCALLOPS
Bring Southwestern flavor to your family's dinner table! Enjoy this delicious scallops recipe that is ready in 35 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat water to boiling in 1-quart saucepan. Add chili. Boil 5 minutes; drain. Remove stem and seeds; finely chop chili.
- Melt margarine in 10-inch skillet over medium heat. Cook onions, lime juice and chili in margarine, stirring occasionally, until onion is crisp-tender. Carefully stir in scallops. Cook over medium heat about 12 minutes, stirring occasionally, until scallops are white.
- Stir in pineapple and pea pods; cook until hot. Remove scallop mixture with slotted spoon; keep warm.
- Heat liquid in skillet to boiling. Boil until slightly thickened and reduced to about half. Spoon scallop mixture onto fettuccine. Pour liquid over scallop mixture.
Nutrition Facts : Calories 345, Carbohydrate 34 g, Cholesterol 75 mg, Fiber 2 g, Protein 39 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 450 mg
SOUTHWESTERN SEAFOOD EGG ROLLS
Scallops, shrimp, spicy seasonings and phyllo dough combine to make these unique egg rolls. Assemble them in the morning, refrigerate, then bake as guests arrive. -Lori Coeling, Hudsonville, Michigan
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a large skillet, saute scallops, shrimp and 1/2 teaspoon garlic in 1 tablespoon oil for 2 minutes or until seafood is opaque. With a slotted spoon, remove from the pan and coarsely chop; set aside. , In the same skillet, combine the tomato, onion and remaining garlic and oil; simmer for 5 minutes. Stir in parsley, cilantro, cumin, paprika, salt, pepper, cayenne and turmeric. Simmer, uncovered, until liquid is evaporated, about 5 minutes. Stir in seafood mixture and bread crumbs., Cut the phyllo dough into 14x4-1/2-in. strips. Cover with a damp towel until ready to use. Lightly brush one strip with butter. Top with another strip; brush with butter. Place a tablespoonful of seafood mixture near one short side; fold in the long sides and roll up. Brush lightly with butter. , Place on a greased baking sheet. Repeat with remaining phyllo and filling. Bake at 375° for 12-15 minutes or until golden brown.
Nutrition Facts :
SOUTHWEST SCALLOPS IN LETTUCE CUPS
these appetizers are amazing! Use fresh scallops. If they are not available, substitute large, cooked shrimp.
Provided by susie cooks
Categories Lactose Free
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat a 12 inch saute pan over high heat. Whaen very hot, add oil and garlic.
- Saute for a few seconds and add scallops.
- Stir scallops until they turn white, about 1 minute,.
- Pour scallops into a pan and refrigerate until chilled.
- Separate the lettuce leaves and break into small lettuce cups.
- Place ancho chile in a small bowl and cover with boiling water.
- Let it sit for 30 minutes.
- Remove seeds and finely chop chile.
- Comine chile, green onion, cilantro, lime juice and sugar.
- Add scallops.
- Serve in lettuce cups or serve in a bowl with lettuce cups surrounding it. Your guests can serve themselves.
- Enjoy!
Nutrition Facts : Calories 108.4, Fat 6.7, SaturatedFat 0.7, Cholesterol 9.4, Sodium 49.9, Carbohydrate 7, Fiber 0.9, Sugar 3.8, Protein 6
SOUTHWEST-STYLE SCALLOP CEVICHE SALAD
This summer salad includes scallop ceviche and a colorful medley of tomatoes, corn, avocado, cilantro, and jalapeno.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 16
Steps:
- At least one hour before serving, place the scallops, lime juice, cilantro, jalapeno, red onion, and salt and pepper as desired in a medium bowl. Stir to combine ingredients. Cover and refrigerate for 1 hour or up to 12 hours.
- On a large serving platter, place large lettuce leaves overlapping each other in a circle so the frilly edges extend just beyond the rim of the platter. Using a slotted spoon to leave juices behind, mound ceviche in the center.
- Place corn, chili powder, and 1 1/2 tablespoons of olive oil in bowl; mix together and season to taste with salt. Arrange corn in a ring around ceviche so that the corn covers the bottom third of the lettuce leaves. Place tomatoes in an overlapping ring surrounding the corn and covering the middle third of lettuce leaves.
- Distribute pressed garlic over the tomatoes, drizzle remaining oil on them, and season to taste with salt. Place the avocado slices and lime wedges on the top third of the lettuce leaves, around the tomatoes. Serve immediately.
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