SEA SCALLOPS IN SPANISH RECIPES

AWESOME BAKED SEA SCALLOPS RECIPE | ALLRECIPES

Awesome Baked Sea Scallops Recipe | Allrecipes image

Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats!

Provided by Christine Laliberte

Categories Seafood Shellfish Scallops

Total Time 24 minutes

Prep Time 10 minutes

Cook Time 14 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
¼ cup chopped parsley
1 lemon wedges for garnish

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

Nutrition Facts : Calories 440.3 calories, CarbohydrateContent 29.8 g, CholesterolContent 58 mg, FatContent 30.2 g, FiberContent 3 g, ProteinContent 15.2 g, SaturatedFatContent 11.6 g, SodiumContent 442.2 mg, SugarContent 2.8 g

FABULOUS MEDITERRANEAN-STYLE SCALLOP PAELLA RECIPE - FOOD.COM

Fabulous Mediterranean-Style Scallop Paella Recipe - Food.com image

Here's a FABULOUS one-pan paella that I've created using my favorite, scallops! You can easily change it up and make it your own by subbing shrimp and/or chicken, for the scallops. Feel free to adjust the seasonings to suit your taste. Note: I didn't measure, so recipe amounts and times are just a guideline. Enjoy!

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6-8 serving(s)

Number Of Ingredients 25

Ingredients

2 lbs sea scallops, thawed if frozen (or use a mixture of shrimp and scallops)
1 1/2 cups diced bell peppers (I used a mixture of green, red and orange bell peppers)
2 stalks celery & leaves, chopped
1/2 cup chopped yellow onion
4 green onions, roughly chopped
2 garlic cloves, minced
4 -6 tablespoons good quality extra virgin olive oil
3 tablespoons butter
1 1/2 cups basmati rice, rinsed and drained
3 cups water (plus a little more water, if needed)
1 (16 ounce) can diced tomatoes, undrained
2 tablespoons chicken bouillon granules (such as Knorr)
1 bay leaf
1 small fresh rosemary sprigs or 1 pinch dried rosemary
1/4 teaspoon saffron threads or 1/4 teaspoon ground turmeric
2 dashes cayenne pepper
1 pinch red pepper flakes
1 pinch cajun seasoning
1 pinch Old Bay Seasoning
1 pinch salt
1/2 teaspoon fresh ground black pepper
1/2 cup fresh sugar snap pea (one handful)
1 1/2 cups frozen peas, thawed
1/4 cup chopped fresh parsley
2 fresh lemons, cut into wedges (to serve)

Steps:

Preheat a large dutch oven or paella pan on the stove-top over low heat for about 3-5 minutes.
Now, add the olive oil and butter to the pan. Saute bell peppers, celery, onion and garlic in the fat over medium to med-high heat, just until celery and onions are barely softened.
Add the rice, water, diced tomatoes, Knorr chicken granules, bay leaf, rosemary, saffron and seasonings. Cover and simmer gently over low heat for about 18-22 minutes, until rice is almost but not quite done. Stir midway through, and add a little additional water if needed.
Rinse and drain the scallops, in a colander (no need to pat dry).
Add the peas, scallops and parsley to the rice mixture. Cover and cook on low for a further 5-10 minutes until scallops are done and the paella is steaming hot. Note: Take care not to overcook the scallops.
Taste and adjust seasonings. Remove bay leaf and sprig of rosemary before serving.
Serve hot with fresh lemon wedges at the table. Accompany the paella with slices of fresh buttered sourdough or country bread and a nice glass of wine (I served a red California cabernet sauvignon). Enjoy!

Nutrition Facts : Calories 481.6, FatContent 17.7, SaturatedFatContent 5.5, CholesterolContent 51.9, SodiumContent 1208.9, CarbohydrateContent 55.8, FiberContent 6.4, SugarContent 7, ProteinContent 26.1

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