SHRIMP AND SCALLOPS WITH SNOW PEAS BUTTER SAUCE RECIPE BY TASTY
Here's what you need: shrimp, sea scallop, lemon juice, onion powder, chili powder, pepper, fresh parsley, cajun seasoning, white wine vinegar, sugar, butter, chicken bouillon cubes, garlic, water, milk, sugar snap peas
Provided by Davis Ina
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare marinade and marinate shrimp and scallops in the fridge for 3-4 hours.
- Mix together skillet ingredients (except milk and snow peas) in a wide skillet on medium-high. Then, add shrimp and cook in sauce for 3 minutes per side. let rest 3 min each side then flip in sauce
- Add snow peas and milk and let simmer. Remove from heat and let sit for 5 minutes.
- Cook again on low heat until sauce thickens and reduces down.
- Serve plain or alongside steamed rice.
- Enjoy!
Nutrition Facts : Calories 614 calories, Carbohydrate 30 grams, Fat 22 grams, Fiber 0 grams, Protein 71 grams, Sugar 18 grams
SCALLOPS WITH PEA PURéE
Provided by Nigella Lawson
Categories dinner, easy, quick, appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the garlic, rosemary and oil. Place over medium-low heat until the oil starts to bubble. Turn off the heat and leave the mixture to infuse.
- Place peas in a large pan of lightly salted water, and bring to a boil. Reduce heat to low and simmer until peas are tender but still bright green, cooked slightly longer than usual. Drain, and transfer to a food processor. Add 1/4 cup of the infused oil (discard garlic and rosemary). Process until pureed, then return to the pan, cover, and keep warm.
- Season the cornstarch with salt and pepper to taste. Place a heavy skillet over medium heat and add 1 to 2 tablespoons of the remaining oil. When the oil is hot, lightly dust the scallop halves with seasoned cornstarch, and add to the pan. Cook until browned, about 2 minutes each side.
- To serve, divide pea puree between two plates and add scallops. Serve immediately.
Nutrition Facts : @context http, Calories 645, UnsaturatedFat 31 grams, Carbohydrate 46 grams, Fat 38 grams, Fiber 13 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 1054 milligrams, Sugar 13 grams, TransFat 0 grams
PEA PUREE WITH SHRIMP AND SCALLOPS
This is from Bon Appetit. I enter it for my sister, Edith, to whom I served what she called "whirled peas" when she was healing from a jaw surgery and could not eat solid food. To this day she cannot abide anything that even looks like that. Maybe this will change her mind.
Provided by Ambervim
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pea Puree:.
- Cook peas in large pot of boiling salted water until very tender, about 4 minutes for fresh and 2 minutes for frozen. Drain, reserving 1/2 cup cooking liquid. Set 2 tablespoons peas aside for garnish. Place remaining peas in processor. Add cheese, mint leaves, butter, and garlic. Puree pea mixture, adding pea cooking liquid by tablespoonfuls if too stiff, to form light and creamy puree. Season to taste with sea salt and freshly ground black pepper. Transfer to microwave-safe bowl. DO AHEAD Can be made 1 hour ahead. Cover and let stand at room temperature.
- Shrimp and Scallops:.
- Heat olive oil in heavy large skillet over medium-high heat. Sprinkle shrimp and scallops with salt and freshly ground black pepper. Cook shrimp and scallops until golden brown outside and just opaque in center, about 2 minutes per side.
- Microwave pea puree in 15-second intervals until warm. Spoon puree into center of plates. Place 2 shrimp and 2 scallops onto each plate, arranging atop puree. Sprinkle with reserved peas from pea puree, lemon peel, mint leaves, sea salt, and pepper. Drizzle each serving with extra- virgin olive oil and serve.
Nutrition Facts : Calories 216.9, Fat 8.1, SaturatedFat 2.9, Cholesterol 109.9, Sodium 601, Carbohydrate 16.3, Fiber 5.1, Sugar 5.4, Protein 19.6
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PEA PUREE WITH SHRIMP AND SCALLOPS RECIPE | BON APPéTIT
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- Cook peas in large pot of boiling salted water until very tender, about 4 minutes for fresh and 2 minutes for frozen. Drain, reserving 1/2 cup cooking liquid. Set 2 tablespoons peas aside for garnish. Place remaining peas in processor. Add cheese, mint leaves, butter, and garlic. Puree pea mixture, adding pea cooking liquid by tablespoonfuls if too stiff, to form light and creamy puree. Season to taste with sea salt and freshly ground black pepper. Transfer to microwave-safe bowl. DO AHEAD Can be made 1 hour ahead. Cover and let stand at room temperature.
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