Portuguese Scallops Recipes

FRIED PORTUGUESE STYLE BAY SCALLOPS

Steps:

• Wash the scallops in cold water. Spread on paper towels to dry. Put flour in a small bowl. Toss scallops in flour to coat completely.
• Melt butter in a skillet over low heat. Add the scallops and pan fry 3 to 4 minutes, moving and turning, until they are firm but not browned. Add garlic and parsley and cook 30 seconds longer.
• Remove to a serving plate and squeeze lemon juice over scallops and season with salt and pepper.

HAKE & SEAFOOD CATAPLANA

Steps:

• Heat the oil in a wide non-stick pan with a tight-fitting lid. Fry the onions and potatoes for about 5 mins, or until starting to soften. Add the peppers, courgettes, tomatoes and garlic, then stir in the vinegar, if using, the bouillon and 200ml water. Bring to a simmer, cover and cook for 25 mins, or until the peppers and courgettes are very tender (if your pan doesn't have a tight-fitting lid, wet a sheet of baking parchment and place over the stew before covering - this helps keep in the juices).
• Add the hake fillets, mussels and prawns, then cover and cook for 5 mins more, or until the fish flakes easily when tested with a fork. Scatter over the parsley and serve.

SHRIMP AND SCALLOPS GUMBO (PORTUGUESE STYLE)

Steps:

• Melt butter and oil in a large skillet over medium heat.
• Add garlic and saute for one minute.
• Increase heat to high and add mushrooms. cover with tin foil for 2 minutes or until done.
• Add shrimp and green onions. re-cover and cook one minute.
• Add scallops and cook 3 minutes or until scallops are opaque.
• Drain most liquid and return to stove.
• Add 2 cans of tamatoe sauce and re-cover for 5 minutes.
• Season with salt and pepper
• Serve over rice (Basmatti recommended).

PORTUGUESE SHRIMP AND SCALLOPS

Steps:

• Melt butter and oil in a large skillet over medium heat.
• Add garlic and saute for one minute.
• Increase heat to high and add mushrooms. Saute until done.
• Add tomato paste and stir.
• Add wine and lemon juice and bring to a boil.
• Add shrimp and green onions. Cook one minute, stirring constantly.
• Add scallops and cook 3 minutes or until scallops are opaque.
• Season with salt and pepper and garnish with parsley.

PORTUGUESE STYLE SCALLOPS

Steps:

• Scallops cook quickly, so get the rice going first.
• Cook the rice according to package direction, omitting salt and fat.
• While the rice is cooking, sprinkle the scallops with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Heat 1 1/2 teaspoons oil in a 10 inch cast iron frypan (or heavy pan),over high heat until very hot, about 3 minutes.
• Add half of the scallops, and cook for 2 minutes on each side or until browned.
• Remove scallops from pan and keep warm.
• Repeat the procedure with 1 1/2 teaspoons oil and remaining scallops.
• Remove scallops from pan.
• Stir in the port and lemon juice, scraping the pan to loosen browned bits.
• Add the scallops, 3 tablespoons parsley and garlic, saute for 30 seconds over high heat.
• Serve scallops over rice.
• Sprinkle with 1 tablespoon parsley.