Pennewithshrimpscallopsbellpeppersandsundriedtomatoes Recipes

SEARED SPICE-RUBBED SEA SCALLOPS

Steps:

• Make the salsa verde: Combine the mustard greens, parsley, mint, tarragon, capers, anchovies, garlic and lemon zest in a large bowl. Stir in the olive oil and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
• Make the scallops: Combine the paprika, brown sugar, cumin, ground fennel, coriander, mustard powder and 1 teaspoon salt in a small bowl. Season the scallops on both sides with salt and pepper, then sprinkle all over with the spice mixture. Rub the spices into the scallops.
• Heat the canola oil in a large nonstick skillet over high heat until the oil begins to shimmer. Add the scallops to the pan in a single layer and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the scallops are just cooked through, about 2 more minutes.
• Serve 2 or 3 scallops per plate; top each scallop with a dollop of salsa verde, sprinkle with the Cotija cheese and top with a Fresno chile slice. Serve with chile paste and garnish with microgreens.

PENNE WITH SHRIMP, SCALLOPS, BELL PEPPERS AND SUN-DRIED TOMATOES

Steps:

• Combine and heat both oils in a heavy large skillet over medium-high heat.
• Add peppers and saute until crisp-tender, about 5 minutes.
• Using a slotted spoon, transfer peppers to a bowl.
• Add sundried tomatoes, shrimp, scallops, 1/4 cup of basil, garlic and oregano to the same skillet and saute until the shrimp are just opaque in the centre, about 3 minutes.
• Transfer shrimp and scallop mixture to the bowl with peppers, cover and set aside.
• Add broth, wine and tomato paste to same skillet.
• Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
• During the last minute add cream if you are using it, and let cook an extra minute or two.
• Meanwhile cook pasta in a large pot of boiling salted, oiled water until tender, but still firm to bite.
• Drain; return pasta to same pot.
• Add contents of bowl, sauce, remaining 1/4 cup of basil and cheese to pasta.
• Toss over low heat until warmed through and sauce coats pasta.
• Season with salt and pepper to taste and enjoy.
• Note: If all peppers are not available any combination will do.
• Shrimps and Scallops can be replaced with chicken.

SHRIMP AND SCALLOP POSOLE

Steps:

• Heat oil in large deep skillet over medium-high heat.
• Add onion; sauté until tender, about 5 minutes.
• Add garlic; stir about 30 seconds.
• Add 3 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes.
• DO AHEAD Can be made 4 hours ahead.
• Cool slightly. Refrigerate uncovered until cold, then cover and chill.
• Bring to simmer before continuing.
• Add shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary.
• Simmer until seafood is just opaque in center, about 3 minutes.
• Season with salt and pepper.
• Divide among bowls; sprinkle with remaining cilantro.

CHEESY BAY SCALLOP PUFF PASTRY SHELLS

Steps:

• Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.
• While pastry shells are baking, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside.
• Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
• Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops to the sauce in the skillet, stir, and reheat briefly, 1 to 3 minutes.
• Remove pastry shells from oven and cut off tops. Fill with cheesy scallops.

DELICIOUS PENNE WITH SCALLOPS

Steps:

• In a bowl, combine salt, lemon pepper, garlic and onion powders, nutmeg, chili powder, and cayenne pepper.
• Mix cornstarch with 1/4 cup water, set aside.
• Place scallops in a bowl; sprinkle with spice mixture and toss to coat well.
• Cook the pasta in boiling salted water just until tender.
• Just before pasta is done, heat the oil and butter in a skillet. Saute the scallops, tossing to cook on all sides, until just done. Place scallops in serving bowl.
• To the skillet, add the chicken broth and bring to a boil. Stir cornstarch and water mixture into the pan to thicken the sauce; bring to a simmer.
• Add the scallops and sour cream to the skillet.
• Drain the cooked pasta and stir into hot scallops mixture.