Tag Archive: scallops


Shrimp and Scallop Pizza

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Ingredients:
Focaccia or Pizza Bread
1/2 lb. shrimp (uncooked)
1/2 lb. bay scallops (uncooked)
3 large red onions (sliced)
1 large vidalia onion (sliced)
2 cups fresh arugula
1 tsp. sea salt
1/2 tsp. black pepper
3 tbsp. balsamic oil
2 tsp. white sugar
olive oil
Directions:
1. In a skillet, put 1 tbsp. olive oil. Cook shrimp and scallops. Sprinkle with sea salt and black pepper. Turn shrimp and scallops while cooking. Should take no more than 5 minutes to cook. Set to the side.
2. In a skillet, put 2 tbsp. of olive oil. Cook sliced onions. Stir frequently. When they are tender, add balsamic vinegar and sugar. Stir together. Cook an additional 2 minutes. Set onions to the side. (If it’s to oily, drain some of the excess.)
3.Preheat oven to 350 degrees. Brush a little olive oil of focaccia/pizza bread. Place on a baking sheet and place in oven, just for about 5 minutes. You want the bread to begin to get crisp.
4. Remove bread from oven. Spread cooked onions evenly on top Scatter fresh arugula on top. Place cooked shrimp and scallops evenly on top. (If the scallops are large, you can cut them into pieces.)
5.Return to the oven for about 6-8 minutes.
*Serve hot and crispy.

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Garlic Crouton Scallops Over Arugula

Ingredients:
2 lbs. sea scallops
1 lb. fresh arugula (rinsed and drained well)
1 bag (10 oz.) 0f garlic croutons (can be a larger bag)
2 large lemons
olive oil
1 clove of garlic (chopped)
sea salt and black pepper
Directions:
Preheat oven to 350 degrees.
In a food processor add croutons. Add a tbsp of olive oil and juice of one lemon. Chop in food processor.
In a baking dish, coat the bottom with a tbsp. of olive oil. Place scallops in dish. Sprinkle garlic crouton crumbs on top. Cover all of them.
Squeeze the juice of one lemon on top. Bake in oven for about 10-12 minutes. *You want the scallops cooked, but not dried out.
In a large skillet, put a tbsp. of olive oil and garlic. Let garlic cook for a minute. Add arugula. Sprinkle sea salt and black pepper. Stir as it will cook quickly. (about 3 minutes)
Plate arugula and place scallops on top.

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Ingredients:

2 lbs. large scallops

1 lb. red roasted potatoes (cut into quarters)

1/2 lb. carrots (sliced thin)

4 cloves of garlic (chopped)

2 tsp. sea salt

1 tsp. black pepper

olive oil

Directions:

Preheat oven to 350 degrees.

1. In a large baking pan, put potatoes, carrots and garlic. Sprinkle sea salt and black pepper on top.

2. Drizzle olive oil on top. (about 4 tbsp.) Stir together.

3. Bake in oven about 40 minutes or until potatoes and carrots are tender. (check at 30 minutes)

4. In a skillet, put 1 tbsp. of olive oil. Cook scallops on each side for a total of 6 minutes. (3 minutes on each side.)

5. Add scallops to potatoes and carrots and serve hot.

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Ingredients:

1/2 lb. romaine lettuce (rinsed, dried and chopped)

16 large sea scallops

1 can (10 oz.) black beans (rinsed and drained)

2 plums tomatoes (chopped)

4 stuffed sweet cherry peppers

olive oil

sea salt

Directions:

1. In a skillet, put 3 tbsp. of olive oil. Cook scallops on both sides for 4 minutes each. Sprinkle with sea salt. Set to the side.

2. On a platter, place romaine lettuce. Put black beans and tomatoes on top.

3. Put scallops and stuffed cherry tomatoes on top.

*Optional: Drizzle with an Italian or Vinaigrette dressing.

Caramelized Shrimp and Scallops

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Ingredients:

1 lb. medium shrimp (peeled and cleaned)

1 lb. medium scallops

4 cloves of garlic (sliced)

3 tbsp. olive oil

2 tbsp. soy sauce

1/4 cup honey

sea salt and black pepper

Directions:

1. In a large skillet, add olive oil and garlic. Brown garlic for a minute and then add honey and soy sauce. Stir well.

2. Add scallops. Sprinkle with sea salt and black pepper. Cook for 3 minutes and then add shrimp. (shrimp cooks faster)

3. Sprinkle sea salt and black pepper on shrimp.

4. Cook shrimp for about 3-4 minutes. Turn frequently so both sides are cooked well.

Serve hot. Serves 4 people.

*You can serve over rice.

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Ingredients:
1 1/2 lbs. large scallops
2 (10 oz. can) lentils (drained)
1 large zucchini (thinly sliced) see photo
4 tbs. olive oil
1 lemon (juiced)
2 cloves of garlic (chopped)
2 tsp. sea salt
1/2 tsp. black pepper
Directions:
1. In a large pan, put 1 tbs. olive oil. Add 1/2 of the garlic. Brown for a minute and add lentils. Stir. Add 1 tsp. of sea salt. Cook for 4 minutes and remove.
2. Put lentils in a food processor and blend until creamy. Put in a pan and keep warm.
3. In another pan, put 1 tbs. of olive oil and saute thinly sliced zucchini until tender or a little crunchy. (your choice) Remove and keep warm.
4. In a large skillet, put 2 tbs. of olive oil and remaining garlic. Brown garlic and add scallops. Cook scallops on each side for about 4 minutes each. Right before scallops are done, put lemon over scallops. Sprinkle with 1 tsp. of sea salt and 1/2 tsp. of black pepper. Stir for a minute.
5. To serve, put a layer of lentils on a plate and spread it out. Put scallops on top. Put pieces of zucchini on top. (See photo)

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Ingredients:

1 lb. medium shrimp (tails removed)

1 lb. small scallops (rinse and drain well on baby towels)

1/2 lb. thin asparagus (stems removed)

2 cups carrots (thinly sliced)

olive oil

3 cloves of garlic (chopped)

sea salt and black pepper

Directions:

1. In a large skillet put 2 tbs. of olive oil and half of the garlic. Sauté garlic for a minute. Add carrots and asparagus. Sprinkle with a pinch of sea salt and black pepper. Cook and stir until tender. (about 5 minutes) Turn off heat.

2. In a separate skillet, put 1 tbs. of olive oil and the rest of the garlic. Sauté for a minute and add shrimp and scallops. Stir and turn frequently. Cook for about 5 minutes. Once cooked, add to vegetables skillet. Raise heat, sprinkle a pinch of sea salt and stir.

Serve hot. Serve as a meal or as mini appetizer or starter before a main course. See photo below.

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Ingredients:

2 lbs. large sea scallops

4 cloves of garlic (chopped) plus 2 cloves (chopped)

5 tbsp. fresh grated ginger

1 cup of white wine (I use Barefoot Moscato White Wine.)

2 tsp. sea salt

1 tsp. dry parsley

olive oil

Directions:

1. In a Ziploc bag put scallops, 4 cloves of chopped garlic, ginger and white wine. Refrigerate for at least 6 hours. Overnight is even better.

2. In a large skillet, put 2 tbs. of olive oil. Add 2 cloves of garlic and let brown for a minute.

3. Add scallops to skillet. Cook on both sides for about 4 minutes on each side. (Turn sooner if they start to brown to much.) Sprinkle with sea salt and dry parsley.

Serve hot.

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Ingredients:

1 lb. bay scallops

3 lbs. mussels (cleaned/rinsed in cold water)

3 cloves of garlic (chopped)

1/2 cup white wine

olive oil

1 tsp. fresh thyme

1 tsp. sea salt

Directions:

1. In a deep pot, put 2 tbsp. of olive oil. Add mussels. Put lid on top. Stir mussels every minute. Keep turning them. When mussels are cooked, about 5 minutes, pour mussels into a strainer. Let cool for about 10 minutes.

2. Remove mussels from each shell and place in a bowl to the side.

3. In a large skillet put 3 tbs. olive oil. Brown garlic for a minute. Add scallops and mussels. Add sea salt and stir. Frequently stir.

4. After 5 minutes, add white wine. Stir. Cook for an additional 5 minutes.

5. Put scallops and mussels on a platter.

6. Surround scallops and mussels with sliced fresh mozzarella. Drizzle a pinch of olive oil on mozzarella and sprinkle fresh thyme on top. (See photo)

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Ingredients:

1 lb. farfalle (cooked to your desired taste)

1 lb. medium shrimp (pre-boiled/cooked)

1 lb. bay scallops

3 cloves of garlic (chopped)

1 cup white wine

3 tbsp. olive oil

2 tsp. sea salt

1 tsp. black pepper

2 tsp. dry parsley ( fresh if you have)

parmesan cheese

Directions:

1. In a large skillet, put olive oil and garlic. Brown garlic for a minute and add shrimp and scallops.

2. Stir/Turn frequently. Sprinkle with sea salt and black pepper.

3. After 4-5 minutes, add white wine. Stir.

4. Make sure your pasta is drained well and put in a bowl.

5. Pour scallops and shrimp on top. Sprinkle parsley and parmesan cheese on top.