SAUTED TOFU RECIPES

Name: Sautéed Scallops
Total time: 10 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 pound sea scallops, patted dry; Kosher salt, to taste; 1 tablespoon dry white vermouth or white wine; 1 tablespoon finely chopped parsley, for garnish

SAUTÉED SCALLOPS RECIPE - NYT COOKING

Sautéed Scallops Recipe - NYT Cooking image

Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.

Provided by Sam Sifton

Total Time 10 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

3 tablespoons unsalted butter
1 pound sea scallops, patted dry
Kosher salt, to taste
1 tablespoon dry white vermouth or white wine
1 tablespoon finely chopped parsley, for garnish

Steps:

Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

Nutrition Facts : @context http//schema.org, Calories 158, UnsaturatedFatContent 3 grams, CarbohydrateContent 4 grams, FatContent 9 grams, ProteinContent 14 grams, SaturatedFatContent 6 grams, SodiumContent 446 milligrams, SugarContent 0 grams, TransFatContent 0 grams

MEDITERRANEAN FISH STEW – INSTANT POT RECIPES

Mediterranean Fish Stew – Instant Pot Recipes image

Provided by Instant Flat Belly Cookbook by Patricia Gilroy

Prep Time 8 minutes

Cook Time 18 minutes

Yield 1 serving

Number Of Ingredients 14

Ingredients

2 tsp olive oil
1 clove garlic (minced)
1/2 cup onion (chopped)
1/2 red bell pepper (cut into 2-inch pieces)
1/2 green bell pepper (cut into 2-inch pieces)
1/2 potato (halved)
1/2 tsp smoked paprika
1 cup chicken broth
4 ounce cod fillet (1 cod fillet (thawed, if frozen))
14.5 ounce diced tomatoes (1 can)
1/4 cup small cooked shrimp ((thawed))
1 lemon wedge
1 tbsp fresh dill (chopped)
1/4 cup fresh parsley (chopped)

Steps:

Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. Once it has come up to temperature, add the oil.
Add the garlic and onions and cook, stirring frequently for 3 minutes, or until they begin to soften. Add the peppers, potato, smoked paprika, chicken broth, and tomatoes.
Closed the lid and vent, set to Stew” and the temperature to Normal. Set the timer to 5 minutes.
Once the time is up, quick release the pressure according to the manufacturer’s directions to release the steam.
Open the lid and add the cod fillet, close the lid and the vent, set to Stew and the temperature to Less. Set the timer for 8 minutes.
When the time is up, quick release the pressure according to the manufacturer’s directions. Open the lid and stir in the shrimp. Close the lid for 5 minutes to allow the shrimp to heat through.
Ladle the stew into a large bowl, garnish with herbs and lemon wedge.

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