SCALLOPS AND ARTICHOKES RECIPES

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SEARED SCALLOPS WITH GARLIC BASIL BUTTER



Seared Scallops with Garlic Basil Butter image

Seared scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If you’re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield Makes 4 servings, 3 large scallops each

Number Of Ingredients 8

12 large sea scallops, 1 1/4 to 1 1/2 pounds
2 teaspoons all-purpose flour, optional, see notes
Salt and fresh ground black pepper
2 tablespoons oil, such as olive oil, avocado oil or grape seed oil
1 1/2 tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices

Steps:

  • Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
  • Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
  • While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
  • Flip the scallops — if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
  • Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.

Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, FatContent 12.6g, SaturatedFatContent 3.7g, CholesterolContent 69.5mg, SodiumContent 1236.8mg, CarbohydrateContent 9.6g, FiberContent 0.2g, SugarContent 0.2g, ProteinContent 29.6g

SPECIAL SEAFOOD CASSEROLE RECIPE: HOW TO MAKE IT



Special Seafood Casserole Recipe: How to Make It image

I first sampled this casserole at a baby shower and founds myself going back for more!

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 16

1/2 pound sea scallops
1 small onion, finely chopped
1 celery rib, finely chopped
6 tablespoons butter, cubed
7 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1 cup shredded sharp cheddar cheese
6 tablespoons sherry or apple juice
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
1 can (6 ounces) crab
1 can (14 ounces) water-packed artichoke hearts, drained, rinsed, chopped and patted dry
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sliced almonds
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a Dutch oven, saute scallops, onion and celery in butter until scallops are firm and opaque. Stir in flour until blended. Add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheddar cheese, sherry, salt and cayenne, stirring until cheese is melted. Remove from heat; set aside., In a greased 11x7-in. baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and Parmesan cheese. , Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

Nutrition Facts : Calories 518 calories, FatContent 30g fat (16g saturated fat), CholesterolContent 236mg cholesterol, SodiumContent 894mg sodium, CarbohydrateContent 19g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 38g protein.

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SPECIAL SEAFOOD CASSEROLE RECIPE: HOW TO MAKE IT
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  • Preheat oven to 350°. In a Dutch oven, saute scallops, onion and celery in butter until scallops are firm and opaque. Stir in flour until blended. Add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheddar cheese, sherry, salt and cayenne, stirring until cheese is melted. Remove from heat; set aside., In a greased 11x7-in. baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and Parmesan cheese. , Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.
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