Thought I would try out a new combination today. I really liked the dill with the goat cheese; at first bite I was afraid it was to dilly but as I continued eating it became more and more addictingly delicious.
4 o.z. angel hair pasta
1 pound seafood ~ I used a shrimp and scallops combination
1 Tbs olive oil
1/4 tsp cayenne pepper; optional
salt and pepper to taste
juice of one lime
3 o.z. goat cheese
1 Tbs fresh dill
Cook pasta according to package directions. In skillet heat olive oil; add seafood and season with cayenne, salt, and pepper. Cook until seafood is just cooked through; about 6 minutes for medium size pieces. Remove from heat, stir in lime juice, half of the goat cheese, and dill. Serve over pasta and sprinkle with remaining goat cheese.
We made some batter fried shrimp and scallops tonight with a tempura batter. Very nice texture; light and fluffy yet crispy. This is an unseasoned version; perhaps next time we will zip it up a bit although like it is allows the dipping sauce to really shine. Quick and easy to do. We used a small strainer basket to allow us to handle a few pieces at a time instead of having to work one by one. A little messy but much quicker that way.
1 cup icy cold water
1 1/2 cups flour
plus additional flour to dredge
Begin by setting aside some flour to dredge the seafood. In bowl mix together egg and icy water. Stir in 1 1/2 cups flour just before frying.
First heat oil over medium high heat. Dip seafood in flour, sift then toss in batter. We used a strainer basket to work with a few pieces at a time then gently place in hot oil. Fry about 3 minutes or until lightly golden and cooked through. We served ours with some red hot sauce but cocktail sauce would be great too.
I don’t often cook with wine. I am not a big fan. It tends to overpower if not used correctly. Tonight however I was sipping on a Moscato Spumante. I am sure this would be frowned upon for cooking, but it was what I was having at the time. I however rather enjoyed the sweet flavor with the seafood. A dry cooking wine might be more suitable if desired, but if you are feeling adventurous use any kind you like to drink.
Scallops with Broccoli, Garlic, and Wine
1 head broccoli cut into florets
2 cloves garlic ~ mince
1 jalapeno ~ finely diced
1 pound scallops
salt and pepper
1/4 tsp paprika
1/2 cup white wine ~ something you like the flavor of
1/2 cup cooked rice
1/4 tsp thyme
In skillet with 1/2 cup water over medium heat add broccoli, garlic, and jalapeno.
Cook for about 4 minutes and remove from skillet; set aside. Season scallops with salt, pepper, and paprika.
In same skillet add scallops. Cook for about 3 minutes; drain off excess juices if desired and return to pan cooking an additional 2 minutes. Add wine, stir in rice, thyme, and cooked broccoli. Heat through and serve.
Oh how I wish we had great seafood here in the midwest available on any whim. However I do have to rely on my local grocery for frozen fair when the urge hits me on the spur of the moment for something from the sea. They sell some decent frozen scallops, not the whopping fresh ones you see in other recipes but they fit the bill quite nicely. I think these were about an ounce a piece on average. I picked up a 12 o.z. package and let them thaw in the fridge overnight …. quite tasty. Got these seared pretty well this time and I love the lemon zest.
Lemon Pepper Sea Scallops
12 o.z. scallops
1 Tbs olive oil ~ I actually used grape seed oil
1 tsp lemon zest
salt and pepper
1 Tbs butter
juice of 1/2 lemon
1 clove garlic ~ minced
Heat oil over high heat ~ I did use grape seed oil which has very little flavor and tolerates a bit higher temperatures so be careful not to over heat oil, but you do want it as hot as possible. Drain scallops well; I allowed mine to set in strainer for several minutes. Season scallops on one side with salt, pepper and about 1/3 of the lemon zest on one side.
Place scallops seasoned side down in hot skillet. Sear for about 2 minutes; meanwhile season other side of the scallops as before. Flip over and sear for 2 minutes. Add butter, lemon juice, garlic, and remaining zest once each side has been seared. Heat through about 1 minute to deglaze the pan. Serve with rice if desired.
Don’t get frustrated if they don’t brown as much as desired the first try. Most important is to not over cook the scallops; they can get a bit rubbery if you do. I’ve cooked many scallops and this is actually one of my best sears so practice makes perfect. Just try to cook them in as hot a skillet as possible and make sure they are as dry as possible too.
I’ve been experimenting lately. If you read my “apple crisp” post you will see that it isn’t always a success. This time I had wonderful flavor but the final result didn’t have the eye appeal I was going for. Tasty none-the-less and I will definitely do again with a couple of changes. I believe I should have heated the prepared spaghetti squash in separate skillet and served the scallops over the top. I didn’t take into account the amount of moisture still in the squash so my dish was a little wet.
Scallops and Spaghetti Squash
1/2 spaghetti squash (about 1 1/2 cups)
1 pound scallops
2 cloves garlic – minced
2 Tbs butter
salt and pepper
a dash of cayenne if desired
a few parsley sprigs ~ chopped
First prepare the spaghetti squash. I went with baking whole (pierce a few time with fork) for about 45 minutes. I did this in advanced and refrigerated overnight before proceeding. Once cooled cut in half and remove seeds; using fork remove squash from skin.
In non-stick skillet over medium high heat add scallops; season with salt and pepper and cayenne if using. Cook for about 5 minutes until the moisture in the pan is starting to evaporate. Add butter as this happens and stir in garlic. I then added the squash and heated through about 3 – 4 more minutes. Sprinkle with parsley and serve.
Like I mentioned above I think I should have heated the squash separately and drained instead of adding to scallop mixture; still quite delicious even if it wasn’t beautiful.
We decided to try a broiled seafood dinner tonight. We picked out some bay scallops and shrimp. I must say it was pretty good however we both agree that some changes are due next time we give this a go. I will post as me made it and give my suggestions at the end. Let me know what you think if you give it a try; I love hearing feedback!
12 o.z. bay scallops
12 o.z. shrimp ~ peeled
2 tsp butter
6 clove garlic
2 tsp thyme
1 tsp salt
1 tsp pepper
1/2 tsp crushed red pepper
zest of one lemon and the juice of half
1 Tbs sherry
1/2 cup parmesan cheese
1/2 cup fresh bread crumbs
1 tsp paprika
Rinse and drain seafood well; pat dry with paper towels. Rub softened butter on 2 small foil pans.
In bowl combine scallops, shrimp, garlic, salt, pepper, crushed red, lemon zest, lemon juice, and sherry.
In separate bowl combine bread crumbs, parmesan, and paprika.
Pour seafood combination onto baking pans and top with bread crumb mixture.
Broil 4 inches from heat for 6 – 7 minutes. Move pans to lower rack and broil another 3 – 4 minutes until seafood is cooked through.
Ok, so now my suggestions for next time I try. I enjoyed the overall flavor but it was plenty spicy (I did use 1 tsp crushed red though; not the 1/2 listed above). The garlic and thyme were perfect. I think the sherry brought out enough flavor that both sherry and lemon weren’t necessary; but I am not sure which I would opt for ~ probably the lemon as it’s more likely to be on hand. The bread crumbs perhaps should be tossed with a bit of melted butter and the parmesan seemed unnoticeable in the overall scheme of the dish; although I do love parmesan!