Farfalle Shrimp and Scallops in White Wine

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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.

Scallops and Garlic Brussels Sprouts

Ingredients:

1 1/2  lb. sea scallops

3/4 lb. brussels sprouts (cut into quarters)

1 cup vegetable stock

4 cloves of garlic (chopped)

olive oil

sea salt and black pepper

Directions:

  1. In a large skillet, put 3 tbsp. of olive oil and garlic. Sauté for a minute. Add brussels sprouts. Sprinkle with sea salt and black pepper. Stir. Add vegetable stock. Cook and stir frequently for about 10 minutes. Remove and set to the side.
  2. In the same skillet, add a tbsp. of olive oil. Add scallops. Sprinkle with sea salt and black pepper. Cook on each side for 2-3 minutes each.
  3. Add cooked brussels sprouts to scallops. Mix well for another minute.  Serve hot. *Squeeze lemon on top.

Romaine Lettuce With Seared Scallops and Black Beans

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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.

Fresh Arugula With Scallops, Shrimp and Feta

Ingredients:

1 lb. fresh arugula (rinsed and drained)

1/2 lb. shrimp

1/2 lb. bay scallops

1 cup feta cheese

3 cloves of garlic (chopped)

3 tbsp. olive oil (a little extra if needed)

sea salt and black pepper

Directions:

  1. Rinse and drain fresh arugula. Place in large bowl.
  2. In a large skillet put olive oil and garlic. Cook for a minute and add shrimp and scallops.
  3. Sprinkle with sea salt and black pepper and stir. Stir and turn shrimp and scallops over. (about 2 to 3 minutes on each side) Total cooking shouldn’t exceed 7 minutes. Once shrimp and scallops are cooked, remove from heat and let cool for about 10 minutes.
  4. Once cooled, put shrimp and scallops on top of arugula.
  5. Sprinkle feta cheese on top.

*For a dressing, a simple vinaigrette mixed in is best. Toss well and serve.

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.

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.

Seared Scallops With Red Roasted Potatoes and Carrots

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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.