prep time: tbd
cook time: tbd
servings: 4
ingredients:
1/2 ounces dried porcini mushrooms
2/3 cup boiling water
4 cups chicken broth
2 cups clam juice
1 tablespoon olive oil
1 tablespoon butter
1 onion - chopped
4 cloves garlic - minced
1 1/4 cups arborio rice
1/2 pounds mushrooms - cut into thin slices
1/4 cup dry white wine
1 teaspoon salt
1/2 pound medium shrimp - shelled
1/2 pound bay scallops
steps:
1. in a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes. remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with paper towel. rinse the mushrooms well to remove any remaining grit and chop them. add the broth and clam juice to the mushroom-soaking liquid and bring to a simmer.
2. in a large pot, heat the oil and butter over moderately low heat. add the onion and cook, stirring occasionally, until translucent, about 5 minutes. add the garlic and rice and stir until the rice begins to turn opaque, about 2 minutes. add the fresh mushrooms and cook for 1 minute. add the wine and salt and cook, stirring, until the wine has been absorbed.
3. stir in the dried mushrooms and 1/2 cup of the simmering stock; cook, stirring frequently, until the stock has been absorbed. the rice and the stock should bubble gently; adjust the heat as needed. continue cooking the rice, adding the stock 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup. cook, stirring, until the rice is tender and the shrimp and scallops are done, about 5 minutes longer. the stock should be thickened by the starch from the rice. you may not need to use all of the liquid.
- delish
Showing posts with label scallops. Show all posts
Showing posts with label scallops. Show all posts
3.26.2012
scallops with tomatoes and papaya
prep time: 10 minutes
cook time: 10 minutes
servings: tbd
ingreidents:
4 tablespoons canola oil
12 medium scallops
1 tablespoon minced garlic
1 tablespoon cumin seeds
1/2 teaspoon spanish paprika
1/2 teaspoon ground coriander
1 teaspoon salt
1 cup cherry tomatoes - cut in half
1 medium rip papaya - peeled and cut into bite sized pieces
steps:
1. heat 2 tablespoons oil in a large skillet over medium-high heat. add the scallops and sear, about 2 minutes on each side. remove fro skillet and set aside.
2. heat remaining 2 tablespoons of oil in the skillet. add garlic and cook for 10 seconds. add the cumin seeds, paprika, coriander and salt and cook for 5 minutes. stir in the tomatoes and cook until they are tender, 3 - 5 minutes. add the papaya and cook for 3 more minutes.
3. add the scallops to the sauce, coating gently. serve with rice and shaved parmesan if desired.
- ladies home journal, march 2011
cook time: 10 minutes
servings: tbd
ingreidents:
4 tablespoons canola oil
12 medium scallops
1 tablespoon minced garlic
1 tablespoon cumin seeds
1/2 teaspoon spanish paprika
1/2 teaspoon ground coriander
1 teaspoon salt
1 cup cherry tomatoes - cut in half
1 medium rip papaya - peeled and cut into bite sized pieces
steps:
1. heat 2 tablespoons oil in a large skillet over medium-high heat. add the scallops and sear, about 2 minutes on each side. remove fro skillet and set aside.
2. heat remaining 2 tablespoons of oil in the skillet. add garlic and cook for 10 seconds. add the cumin seeds, paprika, coriander and salt and cook for 5 minutes. stir in the tomatoes and cook until they are tender, 3 - 5 minutes. add the papaya and cook for 3 more minutes.
3. add the scallops to the sauce, coating gently. serve with rice and shaved parmesan if desired.
- ladies home journal, march 2011
1.14.2011
scallops with white bean puree, kale & pinenuts
prep time: tbd
cook time: tbd
servings: 6
white bean ingredients: makes 2-3 cups
1 cup dried white beans
1/4 cup olive oil
8 garlic cloves - crushed
1 medium spanish onion diced
1 bay leaf
2 teaspoons salt
topping ingredients:
6 tablespoons olive oil
1/4 cup chopped shallots
1/2 cup pine nuts
1 tablespoon lemon zest (from 1 lemon)
2 tablespoons sherry vinegar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon thyme leaves
kale & scallops ingredients:
1 bunch tuscan kale (3/4 pound) - ribs removed, leaves roughly chopped
1/4 cup shallots
24 large sea scallops (about 2 pounds) - tough muscle removed
1/2 pound chorizo - cut on the bias into 1/8 inch slices (optional)
2 cups white bean puree (recipe follows)
white bean puree steps:
1. place the beans in a large bowl and cover with room temperature water by 2 inches. soak at room temperature overnight.
2. drain the beans and add them to a medium saucepan or dutch oven with the olive oil, garlic, onion, bay leaf, and salt. cover with water by 3 inches (you can also use veggie stock for more flavor) and cook until the beans are tender, about 1 hour.
3. remove the bay leaf, drain the beans, and reserve the cooking liquid. puree the beans in a food processor with 3/4 cup of the cooking liquid (you may have to do this in batches depending on the size of your machine). the puree should be the consistency of a thick milkshake. taste for seasoning, and add salt and pepper as necessary. (can be make 1 - 2 days in advance).
topping steps:
1. in a small saucepan, heat the olive oil over medium-low heat. add the shallots and cook until soft, 2 - 3 minutes. Reduce the heat to low, and add the pine nuts, lemon zest, vinegar, red pepper flakes, and thyme. cook for 2 - 3 minutes, then turn off the heat and allow to cool at room temperature. (Can be made hours in advance).
kale & scallops steps:
1. fill a medium saucepan or dutch oven with salted water and bring to a boil. blanch the kale for 2 minutes, drain in a colander, and rinse with cold water until cool. squeeze out any extra moisture, and set aside.
2. add 2 tablespoons of olive oil to the saucepan and set it over medium heat. sauté the shallots until translucent, 2 - 3 minutes. add the kale and cook for an additional 2 minutes, until heated through. season with salt and pepper, set aside. (Can be made hours in advance).
3. about 10 minutes before service, make the scallops. heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large cast iron skillet or sauté pan over high heat. pat the scallops dry with paper towels and season with salt and pepper. when the oil is hot, but not smoking, and the butter is frothy but not beginning to brown, add the scallops. sear without touching for 2 minutes, until golden brown. flip them and cook for another 1 - 2 minutes, until the sides have become nearly opaque. remove to a plate.
4. add the chorizo, if using, to the pan and heat through for 1 - 2 minutes.
5. spread 1/4 - 1/2 cup of warm white bean puree on each plate. place 4 scallops on top, arrange the kale between the scallops, and top them with the pine nut topping and slices of warm chorizo.
- adapted from the new brooklyn cookbook/saul restaurant by way of the huffington post
cook time: tbd
servings: 6
white bean ingredients: makes 2-3 cups
1 cup dried white beans
1/4 cup olive oil
8 garlic cloves - crushed
1 medium spanish onion diced
1 bay leaf
2 teaspoons salt
topping ingredients:
6 tablespoons olive oil
1/4 cup chopped shallots
1/2 cup pine nuts
1 tablespoon lemon zest (from 1 lemon)
2 tablespoons sherry vinegar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon thyme leaves
kale & scallops ingredients:
1 bunch tuscan kale (3/4 pound) - ribs removed, leaves roughly chopped
1/4 cup shallots
24 large sea scallops (about 2 pounds) - tough muscle removed
1/2 pound chorizo - cut on the bias into 1/8 inch slices (optional)
2 cups white bean puree (recipe follows)
white bean puree steps:
1. place the beans in a large bowl and cover with room temperature water by 2 inches. soak at room temperature overnight.
2. drain the beans and add them to a medium saucepan or dutch oven with the olive oil, garlic, onion, bay leaf, and salt. cover with water by 3 inches (you can also use veggie stock for more flavor) and cook until the beans are tender, about 1 hour.
3. remove the bay leaf, drain the beans, and reserve the cooking liquid. puree the beans in a food processor with 3/4 cup of the cooking liquid (you may have to do this in batches depending on the size of your machine). the puree should be the consistency of a thick milkshake. taste for seasoning, and add salt and pepper as necessary. (can be make 1 - 2 days in advance).
topping steps:
1. in a small saucepan, heat the olive oil over medium-low heat. add the shallots and cook until soft, 2 - 3 minutes. Reduce the heat to low, and add the pine nuts, lemon zest, vinegar, red pepper flakes, and thyme. cook for 2 - 3 minutes, then turn off the heat and allow to cool at room temperature. (Can be made hours in advance).
kale & scallops steps:
1. fill a medium saucepan or dutch oven with salted water and bring to a boil. blanch the kale for 2 minutes, drain in a colander, and rinse with cold water until cool. squeeze out any extra moisture, and set aside.
2. add 2 tablespoons of olive oil to the saucepan and set it over medium heat. sauté the shallots until translucent, 2 - 3 minutes. add the kale and cook for an additional 2 minutes, until heated through. season with salt and pepper, set aside. (Can be made hours in advance).
3. about 10 minutes before service, make the scallops. heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large cast iron skillet or sauté pan over high heat. pat the scallops dry with paper towels and season with salt and pepper. when the oil is hot, but not smoking, and the butter is frothy but not beginning to brown, add the scallops. sear without touching for 2 minutes, until golden brown. flip them and cook for another 1 - 2 minutes, until the sides have become nearly opaque. remove to a plate.
4. add the chorizo, if using, to the pan and heat through for 1 - 2 minutes.
5. spread 1/4 - 1/2 cup of warm white bean puree on each plate. place 4 scallops on top, arrange the kale between the scallops, and top them with the pine nut topping and slices of warm chorizo.
- adapted from the new brooklyn cookbook/saul restaurant by way of the huffington post
10.20.2010
zucchini-wrapped scallops
prep time: 20 minutes + marinating
cook time: 10 minutes
servings: 4
ingredients:
2 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon caribbean jerk seasoning
1 teaspoon grated orange peel
1/8 teaspoon crushed red pepper flakes
1 1/2 pounds sea scallops (about 16)
2 medium zucchini
steps:
1. in a small bowl, combine the orange juice, oil, seasoning, orange peel and red pepper flakes; set aside 1 tablespoon for basting. pour the remaining marinade into a large resealable plastic bag; add the scallops. seal bag and turn to coat. refrigerate for 30 minutes
2. using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. drain and discard marinade. wrap a zucchini strip around each scallop. secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers.
3. coat grill rack with nonstick cook spray before starting the grill. grill skewers, covered, over medium heat for 3-4 minutes on each side or until scallops are opaque, brushing with reserved marinade.
- light & tastey, june/july 2006
cook time: 10 minutes
servings: 4
ingredients:
2 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon caribbean jerk seasoning
1 teaspoon grated orange peel
1/8 teaspoon crushed red pepper flakes
1 1/2 pounds sea scallops (about 16)
2 medium zucchini
steps:
1. in a small bowl, combine the orange juice, oil, seasoning, orange peel and red pepper flakes; set aside 1 tablespoon for basting. pour the remaining marinade into a large resealable plastic bag; add the scallops. seal bag and turn to coat. refrigerate for 30 minutes
2. using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. drain and discard marinade. wrap a zucchini strip around each scallop. secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers.
3. coat grill rack with nonstick cook spray before starting the grill. grill skewers, covered, over medium heat for 3-4 minutes on each side or until scallops are opaque, brushing with reserved marinade.
- light & tastey, june/july 2006
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