SEA SCALLOPS A LA NAGE WITH JULIENNED VEGETABLES
Steps:
- Cut the leeks in half lengthwise and hold them under running water while flipping through the leaves to rinse out any sand. Cut the leaves 2 or 3 at a time into fine julienne. If the leaves are more than 4 or 5 inches long, fold them under to make them easier to julienne.
- Julienne the carrots and turnip into 3- inch lengths. The easiest way to do this is first to slice them with a benriner cutter (a Japanese slicer) and then with a chef's knife. Cut the celery stalk into 4-inch sections and julienne it as finely as possible. Combine the julienned vegetables, bouquet garni, and just enough water to cover- about a quart- in a 4-quart pot. Simmer gently, partially covered, for 15 minutes. Add the wine and simmer for 10 minutes more. Strain the vegetable broth, reserving the cooked vegetables and broth. About 10 minutes before you're ready to serve, put the cooked vegetables with 1/4 cup of the broth in a covered saucepan over low heat.
- Bring the remaining vegetable broth to a simmer in a saute pan just large enough to hold the scallop in a single layer. (If the pan is too large, there won't be enough liquid to cover.) Gently slide the scallops into the simmering broth. If there's not enough liquid to cover the scallops. Poach the scallops for 8 minutes. Spread 3/4 quarters of the julienned vegetables in shells. Carefully arrange the scallop on the vegetables.
- Add the chopped parsley to the simmering poaching liquid, season the liquid with salt and pepper, swirl in 1/4 cup tarragon butter and ladle enough over the fish to come about a third of the way up the sides of the fish. Arrange the rest of the julienne over the fish.
SCALLOP STIR-FRY
This saucy seafood stir-fry from our Test Kitchen features scallops, curry, ginger and a colorful medley of vegetables.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 servings.
Number Of Ingredients 15
Steps:
- If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, sugar and salt. Stir in water and soy sauce until smooth; set aside. , In a nonstick skillet, saute carrots and celery in 1-1/2 teaspoons hot oil for 4 minutes. Add mushrooms and green onions; stir-fry for 2-3 minutes or until crisp-tender. Add the garlic, curry powder and ginger; stir-fry for 1 minute longer. Remove vegetable mixture and set aside., In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops turn opaque. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to the pan; heat through. serve over hot cooked rice if desired.
Nutrition Facts : Calories 213 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 581mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
SCALLOPS & VEGETABLES WITH PASTA
The home crowd will get a thrill when they see that this pasta dish is tossed with their favorite vegetables and tender, juicy scallops.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook and stir scallops in 1/2 cup dressing in large skillet on medium-high heat 2 min. Add artichokes, mushrooms, onions and garlic; cook and stir until scallops are opaque.
- Drain pasta. Add to scallop mixture with cheese, basil and remaining dressing; mix lightly.
Nutrition Facts : Calories 440, Fat 21 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
STIR FRY SCALLOPS
DONT BOTHER WITH TAKE-OUT. THIS IS SO QUICK AND EASY AND IT WILL SATISFY YOUR CRAVING FOR CHINESE. GET THE SCALLOPS ON SALE AND YOUR DINNER WILL BE ECONOMICAL TOO!
Provided by BoxOWine
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- RINSE SCALLOPS WELL, PAT DRY.
- WASH AND REMOVE ENDS FROM SNOW PEAS, SLICE MUSHROOMS 1/4" THICK, CUT PEPPERS INTO 1/2" PIECES.
- DIVIDE MARINADE IN HALF.
- TOSS SCALLOPS WITH 1/2 MARINADE.
- HEAT OIL IN WOK AND STIR FRY SCALLOPS ABOUT 4-5 MINS.
- REMOVE SCALLOPS AND SET ASIDE.
- STIR FRY VEGETABLES UNTIL TENDER CRISP.
- ABOUT 3-4 MINS.
- PLACE ALL INGREDIENTS BACK INTO WOK, ADD REMAINING MARINADE.
- STIR UNTIL HEATED THROUGH.
- SERVE OVER RICE OR ANGEL HAIR PASTA.
Nutrition Facts : Calories 290.6, Fat 5.1, SaturatedFat 0.8, Cholesterol 37.4, Sodium 701.6, Carbohydrate 33.7, Fiber 5.7, Sugar 15.9, Protein 27.8
SCALLOPS WITH VEGETABLES
Make and share this Scallops With Vegetables recipe from Food.com.
Provided by breezermom
Categories One Dish Meal
Time 37m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Combine the water, wine, and salt in a saucepan; bring to a boil. Add the scallops; cover, reduce heat, and simmer for 3 to 4 minutes.
- Drain scallops, reserving 1/2 cup liquid. Set the scallops and liquid aside.
- Saute the mushrooms, green onions, and celery in butter in a large skillet until vegetables are tender.
- Add the snow peas, and saute an additional 1 to 2 minutes.
- Combine the reserved 1/2 cup scallop liquid, soy sauce, cornstarch, cracked pepper, lemon juice, and hot sauce; whisk together.
- Add the cornstarch mixture to the vegetable mixture, and cook until thickened and bubbly, stirring frequently. Stir in the reserved scallops and the pimento; cook until thoroughly heated.
- Serve immediately over rice.
SAUTEED SCALLOPS WITH VEGETABLES
Provided by Andrea Webster
Categories Tomato Sauté Quick & Easy Wheat/Gluten-Free Vinegar Scallop Carrot Fall Cilantro Bon Appétit Washington, D.C.
Yield Serves 2
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.
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