SCALLOP APPETIZER RECIPES RECIPES

SCALLOP APPETIZER RECIPE - FOOD.COM

Scallop Appetizer Recipe - Food.com image

Make and share this Scallop Appetizer recipe from Food.com.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

1 lb scallops
1 cup French dressing
1/2 garlic clove, crushed

Steps:

Cut scallops into fourths, unless small
then leave whole.
Simmer 4-5 min in salted water.
Drain and place in in jar while hot with the french dressing and garlic.
Marinate and chill for several hours.
Serve with toothpicks as an unusual appetizer.

Nutrition Facts : Calories 193.1, FatContent 14.4, SaturatedFatContent 1.8, CholesterolContent 18.8, SodiumContent 352.8, CarbohydrateContent 6.3, FiberContent 0, SugarContent 5, ProteinContent 9.8

SCALLOP APPETIZER RECIPE RECIPES ALL YOU NEED IS FOOD

SCALLOP APPETIZER RECIPE RECIPES All You Need is Food image

I created this tempting seafood pasta for my wife. It’s a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. —George Levinthal, Goleta, California

Provided by Taste of Home

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 14

Ingredients

8 uncooked shrimp (16-20 per pound), peeled and deveined
6 sea scallops (about 12 ounces)
1/2 teaspoon seafood seasoning
3 tablespoons unsalted butter, divided
1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved
1/2 cup frozen peas, thawed
1/4 cup finely chopped shallots
1/3 cup white wine or chicken broth
4 ounces uncooked angel hair pasta
1/4 cup plus 1 tablespoon chopped fresh parsley, divided
2 large garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 tablespoons grapeseed oil

Steps:

{ "@type": "HowToStep", "text": "Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., , " }

Nutrition Facts : Calories 733 calories, CarbohydrateContent 56g carbohydrate (3g sugars, CholesterolContent 210mg cholesterol, FatContent 35g fat (13g saturated fat), FiberContent 3g fiber), ProteinContent 47g protein., SodiumContent 1263mg sodium

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SCALLOP APPETIZER RECIPE RECIPES ALL YOU NEED IS FOOD

I created this tempting seafood pasta for my wife. It’s a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. —George Levinthal, Goleta, California
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{ "@type": "HowToStep", "text": "Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., , " }

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{ "@type": "HowToStep", "text": "Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., , " }

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