AWESOME BAKED SEA SCALLOPS
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, Carbohydrate 29.8 g, Cholesterol 58 mg, Fat 30.2 g, Fiber 3 g, Protein 15.2 g, SaturatedFat 11.6 g, Sodium 442.2 mg, Sugar 2.8 g
BAKED SCALLOPS
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
- Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
- Bake in pre-heated oven until scallops are firm, about 20 minutes.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 15.6 g, Cholesterol 88 mg, Fat 19 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 9.2 g, Sodium 564.5 mg, Sugar 1.3 g
SCALLOPS MARSALA
So yummy, easy and a winner even for those who are a little skeptical about scallops. Can be served as your main dish or as a side to perhaps steak or grilled jumbo shrimp (I'll post my recipe for drunken shrimp next). Served over angel hair or rice.
Provided by KauaiCarolAnn
Categories Spaghetti
Time 40m
Yield 2 full bowls, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse scallpos very well to insure free & clear of sand. Remove small muscle which attached scallop to shell (it gets tough during cooking). Salt and pepper scallops to taste and start water to boil for pasta or cooking the rice.
- Sear scallops on a high heat in butter and olive oil. Approximately 1 minute each side - no longer, or you will end up with rubbery scallops, we will add them back in later for additional cooking.
- Remove scallops and cover. Reduce heat to medium and sautee the garlic mushrooms and red onions for 3-4 minutes, adding additional olive oil if needed.
- Add marsala wine and simmer to reduce 3-4 minutes.
- Slowly drizzle half and half or soy creamer, stir well. Add cornstarch/water if needed for thickening.
- Add scallops back in, sprinkle with fresh basil and simmer low for 3-4 minutes.
- Serve over angel hair pasta or rice.
SCALLOPS WITH ALMONDS
Steps:
- Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute.
- Lightly season scallops with sea salt and add to sauce. Simmer gently just until sauce is thickened and scallops are cooked through, 1 to 2 minutes. Serve immediately in ramekins.
SEA SCALLOPS WITH ALMOND SAUCE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Combine oil and half the butter in a large skillet, preferably nonstick, and turn heat to medium-high. Sprinkle scallops with salt and cayenne. When butter foam subsides, add scallops to pan, one at a time (or all at once if you're using bay scallops), and turn heat to high. Cook about 2 minutes, or until one side browns, then turn and brown other side for a minute or two longer. (If you like scallops more well done, cook a couple of minutes more.)
- Remove scallops to a plate, and keep warm. Add nuts to skillet over high heat, and cook, stirring, a minute or two, until dark brown. Add wine, and cook, stirring occasionally, until reduced to a syrup, about 5 minutes. Add remaining butter; when sauce has thickened, pour over scallops. Garnish with parsley if desired.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 670 milligrams, Sugar 1 gram, TransFat 0 grams
BAKED NECTARINES WITH ALMONDS & MARSALA
Create a delicious Italian-style topping for peaches and nectarines for a simple summer dessert
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Sit the nectarine halves snugly in a baking dish, cut-side up. Put the amaretti biscuits into a large bowl and use the end of a rolling pin to bash into crumbs. Add the softened butter, ground almonds, caster sugar and egg, and stir together.
- Push spoonfuls of the mixture into the cavities of the nectarines, piling more on top until the mixture is evenly divided among them. Scatter with almonds, then carefully pour the Marsala into the dish through a gap between the fruit so the topping doesn't get soggy. Bake for 40-50 mins until golden and crisp, and the fruit is soft. Eat warm with the juices spooned over, and a dollop of Greek yogurt or crème fraîche alongside.
Nutrition Facts : Calories 447 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium
WONDERFUL BAKED SCALLOPS
I came across this recipe many years ago in a magazine and don't know which one it was. Finally tried these for dinner and my husband loved them. It is a simple recipe, quick to prepare and tasty. Be sure to use 'real' parmiggiano-reggiano cheese!! You won't be disappointed!
Provided by Chef53Kathy
Categories < 60 Mins
Time 35m
Yield 4 gratin dishes, 4 serving(s)
Number Of Ingredients 6
Steps:
- In four small gratin dishes, add 1 tablespoon butter and 2 cloves of minced garlic to each.
- Place in a 400* preheated oven until melted.
- Remove and add 1 dozen scallops to each dish.
- Top with 1 tablespoon wine and 1 tablespoon heavy cream, stirring to evenly coat the scallops.
- Top each dish evenly with the crushed crackers and then sprinkle each with 1 tablespoon of the grated cheese.
- Bake until hot and opaque, about 15 minutes.
- Switch the oven to broil and cook until the crumbs and cheese are golden brown.
Nutrition Facts : Calories 157.2, Fat 9.9, SaturatedFat 4.8, Cholesterol 24.9, Sodium 183.2, Carbohydrate 11.2, Fiber 0.4, Sugar 1.3, Protein 3.5
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