Hcg Diet P23 Spicy Cajun Scallops Recipe 45

HCG DIET (P2/3) SPICY CAJUN SCALLOPS RECIPE - (4/5)

HCG Diet (P2/3) Spicy Cajun Scallops Recipe - (4/5) image

Provided by aerin8

Number Of Ingredients 8

Ingredients

3 1/2 ounces scallops or shrimp
1 lemon
1 ⁄2 teaspoon dry mustard
1 teaspoon pepper flakes
2 garlic cloves, minced
Salt, to taste
Pepper, to taste
1 ⁄2 cup water

Steps:

Mix together lemon juice, dry mustard, cayenne, garlic, salt, pepper and scallops. Fill a non-stick frying pan with water and place scallops and cover with lid for 10 minutes.

CAJUN SCALLOPS AND RICE

Cajun Scallops and Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
3 scallions, sliced (white and green parts separated)
3 scallions, sliced (white and green parts separated)
1 jalapeno pepper, seeded and chopped
1 cup white rice
1 bay leaf
Kosher salt
4 cups frozen chopped greens, such as collards and/or kale (about 10 ounces), thawed and squeezed dry
1 pound medium sea scallops (about 20), "foot" muscles removed
1/2 teaspoon Cajun seasoning
2 tablespoons vegetable oil
1/2 cup chopped fresh parsley
Lemon wedges, for serving

Steps:

Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and stir in the greens. Cover and set aside.
Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.
Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.

CAJUN SCALLOPS

Cajun Scallops image

If you like spicy foods, then this Cajun scallop dish is for you. Cajun seasoning and hot sauce give the dish its heat, while sauteed red onion adds bite. GOOD TO KNOW: Scallops are a great source of vitamin B12, which helps keep your heart healthy. They also provide omega-3 fatty acid.

Provided by ElizabethKnicely

Categories Onions

Time 20m

Yield 2 5 ounce servings, 2 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon olive oil
1 large red onion, thinly sliced and separatd into rings
1 teaspoon cajun seasoning
1/2 teaspoon ground black pepper
1 teaspoon butter
1 garlic clove
3/4 lb fresh scallops
1 -2 teaspoon hot sauce

Steps:

Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; saute 3 minutes. Add butter and garlic; saute 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done.

SPICY CAJUN SCALLOPS & ANGEL-HAIR PASTA

Spicy Cajun Scallops & Angel-Hair Pasta image

Large grilled Cajun-spiced sea scallops served over angel hair pasta tossed with slices of grilled asparagus, chopped grilled garlic and tomatoes and chopped fresh parsley in a cream sauce. Pam web site, if using wooden skewers soak in water at least 30 minutes.

Provided by Manami

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

Pam cooking spray, for grilling spray
1 cup heavy cream
2 tablespoons cajun seasoning, divided (Use more if desired)
1 lb large scallop (about 16)
1 large head of garlic, cut in half crosswise
6 roma tomatoes, cut in half
8 ounces fresh asparagus, trimmed
12 ounces angel hair pasta, cooked according to package directions
1/4 cup chopped fresh parsley

Steps:

Spray grate of outdoor grill, utensils and 2 large metal skewers with Pam for Grilling Spray.
Preheat grill to medium heat.
Whisk together heavy cream and 1 tablespoon Cajun seasoning in heavy saucepan.
Simmer on grill until slightly reduced, stirring frequently, about 5 minutes.
Thread scallops onto prepared skewers.
Sprinkle scallops well with remaining Cajun seasoning; set aside.
Spray garlic, tomatoes and asparagus well with cooking spray.
Grill until well marked on each side; set aside to cool.
Grill scallops about 4 minutes on each side or until opaque.
Pop garlic out of skin; chop garlic cloves and tomatoes.
Cut asparagus into diagonal slices.
Toss vegetables with scallops, hot cooked pasta, Cajun cream sauce and parsley.
If using wooden skewers, soak in water at least 30 minutes before using to prevent them from burning.
Snap off the woody stems of asparagus before grilling.
Use toothpicks to connect stalks and make an asparagus 'raft' for easiest grilling.
Enjoy!

Nutrition Facts : Calories 641.3, Fat 24.2, SaturatedFat 14.2, Cholesterol 108.7, Sodium 481.2, Carbohydrate 77.6, Fiber 5.3, Sugar 6, Protein 28.7

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