HOW TO CRACK PEPPERCORNS RECIPES

Name: Sautéed Scallops With Crushed Peppercorns
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds large dry-packed sea scallops, about 24 pieces, tough muscle (foot) on the side removed from each; Kosher salt; 1 teaspoon black peppercorns, crushed; 1 teaspoon green peppercorns (dried, not canned), crushed; 1 teaspoon rose (pink) peppercorns, crushed, plus a few whole for garnish; 1 tablespoon vegetable oil; 2 tablespoons unsalted butter; 1 tablespoon amontillado or other dry sherry; 6 ounces crème fraîche; 1 teaspoon freshly grated lime zest; 1 teaspoon freshly grated lemon zest; 1 tablespoon chopped mint or tiny mint leaves

SAUTÉED SCALLOPS WITH CRUSHED PEPPERCORNS RECIPE - NYT COOKING

Sautéed Scallops With Crushed Peppercorns Recipe - NYT Cooking image

Sweet, meaty sea scallops are best in winter. Buy “dry-packed” fresh scallops — anything else has been doused in preservatives. This quick-cooking dish gets a boost from three types of peppercorns: green and black (both true pepper), and rose (not really pepper — they are the fruit of a different plant — but peppery nonetheless, and pretty, too). Crush the peppercorns in a mortar or grind very coarsely in a spice mill.

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds large dry-packed sea scallops, about 24 pieces, tough muscle (foot) on the side removed from each
Kosher salt
1 teaspoon black peppercorns, crushed
1 teaspoon green peppercorns (dried, not canned), crushed
1 teaspoon rose (pink) peppercorns, crushed, plus a few whole for garnish
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 tablespoon amontillado or other dry sherry
6 ounces crème fraîche
1 teaspoon freshly grated lime zest
1 teaspoon freshly grated lemon zest
1 tablespoon chopped mint or tiny mint leaves

Steps:

Place scallops on baking sheet or large plate and season lightly on both sides with salt. Mix together crushed black, green and rose peppercorns and sprinkle liberally over scallops on both sides.
Put oil in a skillet large enough to hold all scallops without crowding (or use two skillets or work in batches) over medium-high heat. When oil is hot, add scallops in one layer.
Let scallops brown on one side, about 3 to 4 minutes. (Don’t rush or they will stick to pan and won’t brown properly.) Add butter and sherry, turn scallops and sear until cooked through, about 2 minutes more. Remove scallops to a serving platter and keep warm.
Finish the sauce: Leaving skillet over medium-high heat, add crème fraîche. Simmer until slightly thickened, 2 minutes, then taste for salt.
Spoon sauce over scallops and sprinkle with lime zest, lemon zest and mint. Garnish with a few whole rose peppercorns.

Nutrition Facts : @context http//schema.org, Calories 193, UnsaturatedFatContent 5 grams, CarbohydrateContent 5 grams, FatContent 12 grams, FiberContent 0 grams, ProteinContent 14 grams, SaturatedFatContent 6 grams, SodiumContent 459 milligrams, SugarContent 1 gram, TransFatContent 0 grams

CRACK-TASTIC CRACKERS | JUST A PINCH RECIPES

Crack-tastic Crackers | Just A Pinch Recipes image

So, I had some of these crack-tastic crackers in Texas recently and I had to try and re-create them. I don’t like to joke about drugs, especially crack, but really, these are so addicting. So, just say NO…if you must. You won’t eat just one, I can guarantee you that. So, maybe you should say no. It’s up to you, I’m not your mother. You will be hooked. These are not your every day cracker. They are for a special occasion. Like a Tuesday.

Provided by s s @HeatherShot15

Categories Snacks

Prep Time 10 minutes

Number Of Ingredients 4

Ingredients

1-1 1/4 cup(s) canola oil (u decide how much u want)
1 package(s) ranch dressing mix
2-3 tablespoon(s) red pepper flakes
4 - sleeves of saltine crackers

Steps:

Mix all the ingredients together in a bowl for a good long while (5-10 minutes), to really get the crackers coated. Eat a few if you want.
Lay them out on a cookie sheet and drizzle the yummy, ranchy, peppery oil that’s in the bottom of the bowl, over the top of the crackers. Bake at 250 degrees for 15-20 minutes, stirring them around about halfway through.
Let them cool and store in a big ol’ baggie. Or a few little baggies. That’s it! So very easy and a great snack for a game or party. Or a Tuesday. ENJOY!!

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