SCALLOPS TOMATO RECIPES

Name: Venetian Shrimp and Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: european
Ingredients: 1 pound sea scallops; 1/4 cup flour, seasoned with salt and pepper; 1 tablespoon (1 turn around the pan) extra-virgin olive oil; 2 tablespoons butter; 2 cloves garlic, chopped; 1 large shallot, finely chopped; 1/2 teaspoon crushed red pepper flakes; 1 cup dry white wine; 1 cup chicken broth or stock; 1 (14-ounce) can diced tomatoes in juice; 1/4 teaspoon saffron threads; 1 pound large shrimp, peeled and deveined; 12 leaves fresh basil, shredded or torn; 1 lemon, zested; Hot, crusty bread, for plate mopping; Serving Suggestions: Asparagus with Prosciutto; Dessert Suggestions: Lemon sorbet dessert cups

VENETIAN SHRIMP AND SCALLOPS RECIPE | RACHAEL RAY | FOOD ...

Venetian Shrimp and Scallops Recipe | Rachael Ray | Food ... image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping
Serving Suggestions: Asparagus with Prosciutto
Dessert Suggestions: Lemon sorbet dessert cups

Steps:

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

VENETIAN SHRIMP AND SCALLOPS RECIPE | RACHAEL RAY | FOOD ...

Venetian Shrimp and Scallops Recipe | Rachael Ray | Food ... image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping
Serving Suggestions: Asparagus with Prosciutto
Dessert Suggestions: Lemon sorbet dessert cups

Steps:

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

More about "scallops tomato recipes"

VENETIAN SHRIMP AND SCALLOPS RECIPE | RACHAEL RAY | FOOD ...

From foodnetwork.com
Reviews 4.8
Total Time 20 minutes
Category main-dish
Cuisine european

Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

See details

SEARED SCALLOPS WITH GLAZED BRUSSELS SPROUTS RECIPE - NYT ...

The hidden gem in this meal for two is the bacon that starts it all off. It’s crisped in a little olive oil, creating a nice pool of fat to cook both the scallops and the brussels sprouts. When searing scallops, the trick to a great crust and tender insides is to cook them mostly on the first side. A tangy mix of lime juice, maple syrup and Dijon is then splashed in to deglaze the pan, making it easy to scrape up the tasty bits stuck on the bottom. Cold butter is vigorously stirred into the glaze to transform it into a pan sauce. But, draped in that sour-sweet lime butter, it’s the bacon that sings. Serve with a big green salad and crusty bread, or a light, brothy soup.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes

Serve right from the pan if you’d like with a side of crusty bread or bowls of rice.

See details

QUICK FRESH TOMATO SAUCE RECIPE - NYT COOKING

In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 133 per serving

Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

See details

EASY GARLIC-LEMON SCALLOPS RECIPE | ALLRECIPES

Removed garlic. Sauted scallops, added salt and a dash of red pepper flakes and some dried parlsey. Removed scallops when ALMOST done. Added lemon juice to the pan along with a little chicken broth & fresh broccoli flowers. Covered and steamed broccoli until crisp tender. Returned scallops …
From allrecipes.com

See details

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA RECIPE | ALLRECIPES

Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops …
From allrecipes.com

See details

EASY GARLIC-LEMON SCALLOPS RECIPE | ALLRECIPES

See details

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA RECIPE | ALLRECIPES

Lightly-cooked and tender sea scallops, served in the simplest, quickest sauce of lemon juice, butter, parsley, and fresh basil, are served over angel hair pasta for an elegant but easy dish. Add cream or …
From allrecipes.com

See details

TOMATO RICE SOUP RECIPE | ALLRECIPES

Sea scallops are added to this soup which incorporates chopped tomatoes, carrots, onions, and celery in chicken broth with long grain white rice. Garnish with fresh basil sliced into ribbons.
From allrecipes.com

See details

HEALTHY SCALLOP RECIPES | EATINGWELL

A nice option for a light lunch, these seared scallops are served with a fresh tomato, cucumber, and corn salad, and drizzled with a tasty basil vinaigrette. By Diabetic Living Magazine 3756690.jpg
From eatingwell.com

See details

EASY GARLIC-LEMON SCALLOPS RECIPE | ALLRECIPES

See details

WEIGHT WATCHERS RECIPES WITH ZERO POINTS

Sep 04, 2018 · Set scallops aside. Spray a small skillet with olive oil cooking spray and heat to medium. Saute the shallot for 2 minutes. Add the peas and cook for another 2-3 minutes. Remove the peas from heat and add juice from one lemon and 1 tsp lemon zest. Place 6 scallops …
From zeropointsrecipes.com

See details