BEST SEA BREEZE RECIPE RECIPES

Name: Sea Scallops and Fettuccine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings.
Cuisine: Europe, Italian
Ingredients: 4 ounces uncooked fettuccine; 1 tablespoon olive oil; 1/2 medium sweet red pepper, julienned; 1 garlic clove, minced; 1/2 teaspoon grated lemon zest; 1/4 teaspoon crushed red pepper flakes; 1/2 cup reduced-sodium chicken broth; 1/4 cup white wine or additional broth; 1 tablespoon lemon juice; 6 sea scallops (about 3/4 pound); 2 teaspoons grated Parmesan cheese

SEA SCALLOPS AND FETTUCCINE RECIPE: HOW TO MAKE IT

Sea Scallops and Fettuccine Recipe: How to Make It image

This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. —Donna Thompson, Laramie, Wyoming

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 11

Ingredients

4 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 medium sweet red pepper, julienned
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
1/2 cup reduced-sodium chicken broth
1/4 cup white wine or additional broth
1 tablespoon lemon juice
6 sea scallops (about 3/4 pound)
2 teaspoons grated Parmesan cheese

Steps:

Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half., Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.

Nutrition Facts : Calories 421 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 861mg sodium, CarbohydrateContent 49g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 30g protein.

KULFI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Kulfi Recipe: How to Make It - Taste of Home image

I grew up near Little India in California, and I loved the desserts from Indian sweets shops. One of them sold kulfi, a spiced and nutty frozen custard in cone molds. Here I use a shortcut method to make kulfi quickly and without any special equipment. The whole milk can be replaced with mango pulp for mango kulfi. —Justine Kmiecik, Crestview, Florida

Provided by Taste of Home

Categories Desserts

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 can (14 ounces) sweetened condensed milk
1 cup whole milk
1 cup heavy whipping cream
1/4 cup nonfat dry milk powder
1/2 teaspoon ground cardamom
1/4 teaspoon sea salt
1 pinch saffron threads or 1/4 teaspoon ground turmeric, optional
1/4 cup chopped cashews, toasted
1/4 cup chopped shelled pistachios
1/4 teaspoon almond extract

Steps:

In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool., Stir in cashews, pistachios and extract. Transfer to six 4-oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.

Nutrition Facts : Calories 446 calories, FatContent 27g fat (14g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 266mg sodium, CarbohydrateContent 44g carbohydrate (41g sugars, FiberContent 1g fiber), ProteinContent 11g protein.

More about "best sea breeze recipe recipes"

SEA SCALLOPS AND FETTUCCINE RECIPE: HOW TO MAKE IT

This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. —Donna Thompson, Laramie, Wyoming
From tasteofhome.com
Reviews 3.8
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 421 calories per serving

Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half., Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.

See details

KULFI RECIPE: HOW TO MAKE IT - TASTE OF HOME

I grew up near Little India in California, and I loved the desserts from Indian sweets shops. One of them sold kulfi, a spiced and nutty frozen custard in cone molds. Here I use a shortcut method to make kulfi quickly and without any special equipment. The whole milk can be replaced with mango pulp for mango kulfi. —Justine Kmiecik, Crestview, Florida
From tasteofhome.com
Total Time 30 minutes
Category Desserts
Calories 446 calories per serving

In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool., Stir in cashews, pistachios and extract. Transfer to six 4-oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.

See details

SEA SCALLOPS AND FETTUCCINE RECIPE: HOW TO MAKE IT

Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half., Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.

See details

KULFI RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool., Stir in cashews, pistachios and extract. Transfer to six 4-oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.

See details

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