SAUTEED SCALLOPS
A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.
Provided by Pati
Categories Seafood Shellfish Scallops
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg
MACADAMIA NUT CRUST
Provided by Alton Brown
Categories dessert
Time 35m
Yield 1 (9 to 10-inch) pie or cheesecake crust
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
- Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.
MACADAMIA NUT CRUST
Make and share this Macadamia Nut Crust recipe from Food.com.
Provided by San Marcos Sunshine
Categories Dessert
Time 35m
Yield 1 crust
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine the nuts, panko, sugar, flour and salt. Add the melted butter and stir to combine.
- Press the mixture into the bottom of a 9 or 10" cake, pie or springform pan as a crust for a cheesecake or cream pie.
- Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375.
- Place on the center rack of the oven and bake for 20-25 minutes.
Nutrition Facts : Calories 1845.7, Fat 151.4, SaturatedFat 40.7, Cholesterol 91.6, Sodium 1229.8, Carbohydrate 121.1, Fiber 15.8, Sugar 60.2, Protein 21
MACADAMIA NUT CRUSTED CRAB CAKES
Recipe from the "Pineapple Grill" in south Florida. These are very tasty crab cakes that can be served as a main course or smaller as an appetizer. Very delicious with the Black Bean Relish. Prep time includes letting the crab mixture and patties sit to meld flavors.
Provided by Babs in Toyland
Categories Crab
Time 1h36m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 13
Steps:
- Pick through the crabmeat to remove any bits of cartilage or shell.
- Drain well.
- In a large bowl, combine the crabmeat and the next seven ingredients.
- Mix well and let stand for 30 minutes for the flavor to blend.
- Place the flour in one bowl, the eggs in another and the bread crumbs mixed with the Macadamia nuts in a third bowl.
- Divide the crab mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.
- (the mixture is light and will separated but don't despair, keep pressing each patty firmly together).
- Dip each patty into the flour to coat.
- Next dip into the beaten eggs and then roll carefully in the crumb mixture to cover well.
- Place on a plate and allow to air dry for 30 minutes.
- In a large, heavy skillet, heat the oil over medium heat.
- Cook the patties without crowding in the pan until desired browness, turning once.
- This may have to be done in batches.
- Watch the heat, and reduce if necessary, as the nuts will tend to brown more quickly than the crumbs.
- It usually takes about 3 minutes on each side to reach a golden brown and cook through.
- Serve with"Black Bean Relish" (recipe posted separately).
MAHIMAHI WITH MACADAMIA NUT CRUST
Steps:
- Place mahimahi in shallow dish. Pour lime juice over. Marinate 1 hour, turning fish over occasionally.
- Preheat oven to 350°F. Combine panko and next 3 ingredients in small bowl. Mix in 2 tablespoons butter. Season generously with pepper. Pour remaining 2 tablespoons butter into shallow baking dish. Remove mahimahi from marinade and place in baking dish, turning to coat with butter. Spoon panko mixture atop fish, dividing evenly. Press topping gently to adhere. Bake until fish is cooked through, about 20 minutes. Transfer to plates and serve.
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