Swordfish Scallops Or Lobster With Sauteed Vegetables Recipes

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add swordfish. Seal bag and turn to coat; refrigerate for 30-45 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill swordfish, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish just turns opaque., Cut zucchini and yellow squash lengthwise into 1/4-in. slices, then widthwise into 3-in. pieces. In a large skillet, saute the onions and rosemary in oil for 1-2 minutes or until onions are tender. Add squash; saute for 5-6 minutes or until crisp-tender. Add potatoes and tomatoes; cook just until heated through. Sprinkle with salt and pepper; toss to coat. Serve with swordfish.

Steps:

• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.

Steps:

• To make Greek vegetables, begin by adding olive oil to a hot pan. Add onion bulbs, and let them become translucent. Add artichokes, red pepper, fennel, mushrooms, cherry tomatoes, and white wine and let simmer for 15 minutes. Once the liquid is reduced, your vegetables are ready to be served.
• In another pot, make the pepper coulis. Heat a pan and add the oil. Add the garlic and the peppers to the pan. When the peppers become soft, add the thyme and chicken stock. Bring to boil, reduce heat, and let the peppers become very soft. Remove the thyme sprigs, put the mixture in a blender, and puree the peppers into a sauce.
• To prepare lobster, remove claws and cut lobster in half, lengthwise. Remove the eyes and any discolored pieces. Season with salt and pepper. Add a small amount of olive oil to the lobster flesh to prevent sticking to grill. Place each half flesh down, and grill for 4 to 5 minutes.
• While lobster is cooking, prepare the butter that will be served with the lobster. The butter should be room temperature. Add tarragon, garlic, shallots, lemon juice, salt, and pepper. Cream all ingredients together.
• To prepare the claws, boil a pot of water on stove and steam claws for 5 minutes. Quickly remove claws and cool claws in ice. Once the claws are cooled, remove the meat from the shells.
• To Assemble: Place Greek vegetables in a serving dish with lobster claws on top, and red pepper coulis on side as a dipping sauce.
• For the grilled lobster, place lobster on serving dish, and add butter mixture on top. Dish is ready to be served.

Steps:

• In a heated saute pan, Chef heats oil. Saute carrot, then snap peas and scallions until tender but still crisp. Chef seasons to taste with soy sauce. Serve over rice and garnish with scallions.

Steps:

• Cook all the vegetables (except the mushrooms) separately in salted boiling water until crisp-tender and then chill them. Saute the mushrooms without butter for a few minutes until tender. Set all the vegetables aside until almost ready to serve.
• Place the lobsters in a tight-fitting heatproof container. Cover with cold water. Drain off the water, measure it, and place the water into a large pot. Bring the water to a boil and add 1/2 cup distilled white vinegar per 8 quarts water. Pour the boiling liquid over the lobsters and let them steep for 2 minutes if using 1 1/2-pound lobsters and 3 minutes if using 2-pound lobsters. Remove the lobsters from the hot water.
• Using a towel or rubber gloves, hold the lobster body, and remove the lobster tail by twisting it and detaching from the body by lightly pulling on it. Remove the claws the same way, and place the claws back into the hot water. Set the body on a plate. Repeat with the other lobster.
• Hold each piece of tail meat flat and twist the tail fan from one side, pull off and discard. Using your fingers, gently push the meat through the tail and pull the meat out through the large opening at the other end. Discard the shell or keep it for stocks and bisques. Lay the tail meat on the rounded side and halve it lengthwise through the middle. Remove the vein that runs through the top of the meat. Lay the meat on a paper towel-lined plate, cover with plastic wrap, and refrigerate.
• Remove the claws from the water. Twist off each knuckle and reserve. Hold each claw and pull down on the smaller portion of the claw to loosen it and remove it from the larger part of the claw, keeping the meat intact and attached. Still holding the claw, crack the top of the shell with the heel of the knife where the knuckle was attached. Go through the shell but not deep enough to damage the meat. Wiggle the knife to crack the shell. If the shell does not pop off, it may be necessary to turn the claw over and repeat the procedure. Shake the claw meat to remove the meat (if it doesn't fall out, cut off the very tip of the shell and blow through the hole to release the meat). Place claw meat on the plate with the tail meat. Repeat with remaining claws.
• Cut off the top joint of each knuckle, the one that was attached to the lobster's body. Use scissors to cut away the shell along the smooth outside edge of the knuckle. Use your fingers to pry open the shell and remove the meat. Place the knuckle meat on the plate with the tail meat.
• For the lobsters, bring the lobsters to room temperature. Place them in 1 layer in a large saucepan with the melted butter. Over low heat, poach the lobster meat for 5 to 6 minutes.
• Slice the lobster pieces into thick slices all about the same size. In a saucepan, heat 1 teaspoon of the poaching butter and add the shallots. Add the vinegar and reduce to almost dry. Add the wine and reduce by 3/4. Add the cream and reduce by 2/3. Add the lobster pieces to the pan and saute for 1 minute. Add the Cognac to the pan and keep the pan warm. Adjust seasonings, if necessary.
• In a large saute pan, heat 1 tablespoon of the poaching butter. Saute the cooked vegetables with salt and pepper until just heated through and divide the vegetables evenly between 4 plates.
• Remove the lobster pieces from the Cognac sauce and plate on top of the vegetables, divided evenly. Strain the sauce over the lobster and vegetables. Garnish with basil and chives.

Steps:

• Preheat the oven to 350 degrees F.
• Place the beets in a pan and roast in the oven until very soft, about 25 minutes. Remove from the oven and set aside until cool enough to handle. Cut beets into 1-inch long batonets, or a thick julienne.
• In a saucepan over medium heat, combine the marmalade and coconut milk. Cook until reduced by half, it should be thick enough to coat a spoon. Finish the sauce by whisking in the butter, salt, and cayenne pepper. Set aside and keep warm.
• In a saute pan, over high heat, add the olive oil, garlic, and thyme and heat. Add the scallops to the oil and pan sear until golden brown on both sides.
• Place the beets on a plate and place 4 scallops on top. Cover the scallops with a thin, even layer of the sauce.

Steps:

• Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
• In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
• Preheat grill for medium heat.
• Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.

Steps:

• Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.
• Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.

Steps:

• In a large, nonstick skillet over medium heat, melt the butter. Cook until the foam subsides and the butter solids turn a deep, nut brown, about 5 minutes. Remove the seeds from the preserved lemon and finely dice.
• Add the rosemary branches and chopped garlic to the butter and cook 30 seconds. Add the scallops, preserved lemon and a large pinch of salt. Lower the heat to medium-low. Cook, stirring, until scallops are just opaque, 2 to 4 minutes. Remove from the heat and let the scallops carry over off the heat for a few minutes.
• Season with additional salt, as needed, and pepper. Squeeze lemon juice over scallops and serve with chopped fresh herbs if you like.

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,