Feeds:
Comments

Posts Tagged ‘Scallops’


Welcome back for another edition of Tasty Tuesday. This is the day that I devote to sharing an easy to prepare recipe that is chock full of flavor. Today is no exception. The secret ingredient to this recipe is fresh cilantro. Are you ready to head into the kitchen? Let’s go!

Ingredients
8 large fresh scallops
1 TBS lemon pepper
1 1/2 TBS butter
3 cloves of garlic, finely chopped
1/4 cup dry white wine
handful of fresh cilantro

Let’s start with the scallops. Looking at them you will notice that on one side there is lighter colored piece that runs from top to bottom. This is this is a ligament. You need to remove this. It actually peels off fairly easily. If you leave this on, that area of the scallop will be very tough to chew. The actual scallop that you eat is called the abductor muscle.

Now let’s get the rest of the ingredients ready. Add the butter to you fry pan. Chop up the garlic, measure out the wine and the lemon pepper. Wash the cilantro very well. They grow this in a sandy soil, and you need to get that off the cilantro before using it in any dish.

Now turn the heat up on your skillet to medium heat and let’s get that butter melted.

Melt the butter

Melt the butter

When it has melted, add the garlic.

Add the garlic

Add the garlic

As the aroma of the garlic rises, take a deep breath in and enjoy that amazing fragrance. Let this cook for about 2 minutes. Then add in the wine.

Add in the wine and reduce

Add in the wine and reduce

Bring the heat up to medium high and reduce until the fluid to half. Turn the heat back to medium and then add the scallops.

Add the scallops

Add the scallops

Let this cook without disturbing them for about 4 minutes. Watch the scallops as they cook. You will notice that from the bottom the color of the scallops changes from a fluid white to a bright white. When that color hits the middle of the scallops, turn them.

Ready to turn

Ready to turn

Turn the scallops

Turn the scallops

Now turn off the heat and cover the pan. Let this sit for 5 minutes. While they sit, get out your plate and cover the middle with the chopped cilantro. After the scallops have sat for the 5 minutes, they are ready to serve. Center them over the cilantro, and spoon some of the pan juices over the scallops.

Serve them up on a bed of cilantro

Serve them up on a bed of cilantro

Serve some french bread with this dish and use the bread to dip into the sauce. You can serve this as an appetizer or as a main dish. The flavors of this dish are amazing, and your guests will think that you worked hard making this dish.

I hope that you enjoyed being in the kitchen with me today, and that you try this easy and flavorful dish. Stay tuned for another exciting recipe coming up next week. Be well… ^..^

Read Full Post »


Today for Tasty Tuesday, we head into the kitchen to make another easy and flavorful potato side dish. It is easy to prepare, and sure to please those around your dinner table. Are you ready to head into the kitchen? Let’s go!

Ingredients
3 russet potatoes
extra virgin olive oil
salt and pepper
2 tsp Italian seasoning
2 tsp garlic powder
1 tsp onion powder
1/2 cup shredded cheese – I used the Stella 3 cheese blend

Ingredients

Ingredients

Turn your oven on to preheat and set the temperature to 375 degrees. Get out a baking sheet. Use your silpat or line the pan with foil. If using foil, then grease the pan with either cooking spray or a bit of butter.

Wash the potatoes really well and leave the skin on. Cut the potato in half. Then cut in half again and cut into wedges. Add them to a mixing bowl.

Potato wedges with olive oil

Potato wedges with olive oil

Drizzle the olive oil over the potatoes and mix. Add in the cheese, mixing it really well so that the cheese sticks to the potatoes.

Add the cheese

Add the cheese

Next, grind some fresh salt and pepper over the potatoes, and then add the Italian seasoning, garlic and onion powders. Mix this up really well so that the potatoes are coated with the oil, herb and spice.

Herbs and spices added

Herbs and spices added

Place your wedges on your baking sheet. Any cheese that remains in the bowl, sprinkle over the potatoes.

The wedges on the silpat

The wedges on the silpat

Bake for about 30 minutes until golden brown.

Crispy, cheesy potatoes

Crispy, cheesy potatoes

Serve it up!

Serve them up!

Serve them up!

Don’t they look really good? The flavors are amazing and my family wanted more!

Thank you for stopping by today. Stay tuned for next week’s Tasty Tuesday. I will be featuring an amazing scallop dish that is easy to make and chock full of amazing flavor! Be well… ^..^

Read Full Post »


OK, that was a title to catch your eye! I am guilty of hooking you in to my blog! This writing has nothing to do with putting away fish and bringing home the crabs. But this is about shellfish. Not crabs, but a delectable shellfish: Scallops!

My husband does not eat shellfish. Period. I love shellfish. Any kind. I ate some stuff in France with my Dad, some of it raw, some of it cooked, and enjoyed the entire thing not knowing what a lot of it was, but some had some interesting shapes. My husband had a night out with the guys, so I was on my own. On these nights shellfish is always involved.

Here is a recipe for some really good scallops with a bit of garlic and some cracked pepper that to me is scrumptious!

This is for one, so increase it as necessary. The grocery stores now offer frozen scallops. Not the bay scallops but the big boys. I bought a bag of the big beauties and have them in my freezer for boys night out. Defrost the scallops overnight in the refrigerator. I did this with seven of these puppies for the recipe below.

When you cook scallops, take a set of tongs to them when they are raw so that you can see how the tongs press into a raw scallop. This is important to getting this recipe right as you will see below.

Easy Garlic Scallops

7 Scallops
6 TBS butter
5 cloves of garlic, minced
A couple of turns on the pepper mill
1 tsp fresh chopped parsley

Rinse the scallops to get rid of any sand debris or shell debris there might be. Drain on a paper towel.

Make Jasmine Rice to go with this meal and any fresh vege that you might want to prepare. Cook these as you go based on the recipe below.

In a saute pan add butter, garlic, and pepper. Heat over medium high heat until the aromas of the garlic come up and the butter just starts to brown. Add the scallops. Cook for a couple of minutes checking the scallops by pushing down on them to see how firm they are. If you were to press your finger into the pad of your hand lightly, this is how the scallops should be at the point to turn them. It’s about 2-3 minutes. Turn the scallops and cook for one minute. Turn off the heat and cover. Let them stand in the pan for five minutes before serving.

To serve, in a bowl, mound some of the rice in the center. Place the scallops on the rice, and drizzle a bit of the juices from the pan over the rice. Lay the vegetables to the side. For presentation you might want to add an Italian Parsley sprig on top and center.

Serve this with a Chardonnay that is not overly oakey. A really good ciabatta goes well too for dipping into the extra butter sauce…mmm.

Let me know what you think of this recipe….Barb I made this last night so do not ask what time is dinner!

<a href="http://Life in the Foothills “>

Read Full Post »