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Posts Tagged ‘sea scallops’

  1. Seafood Mixed Grill w/ Red Pepper Sauce

    January 26, 2012 by Jarrett

    This was always a good “seller” at the restaurant in Baltimore, thought share it.

     

    SEAFOOD MIXED GRILL w/

    RED PEPPER SAUCE

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 20 Minutes

     

     

    INGREDIENTS:

     

    • 7-ounce jar roasted red peppers, drained and rinsed (about 3/4 cup)
    • 1 clove garlic
    • 1/2 teaspoon wine vinegar
    • 2 tablespoons chopped fresh parsley
    • 1/2 teaspoon sugar
    • 4 tablespoons cooking oil
    • 3/4 teaspoon salt
    • Fresh-ground black pepper
    • 1/2 pound medium shrimp, shelled
    • 1/2 pound sea scallops
    • 1 pound center-cut salmon fillet, cut into 4 pieces

     

     

    PROCEDURE:

     

    • In a food processor or blender, puree the red peppers and garlic with the vinegar, parsley, sugar, 3 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of black pepper.
    • Light the grill or heat the broiler.
    • Thread the shrimp on four skewers and the scallops on four skewers.
    • Coat the shellfish with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper.
    • Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of black pepper and the remaining 1/4 teaspoon salt.
    • Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp, 3 to 4 minutes per side for the scallops, and 3 to 4 minutes per side for a 1-inch-thick salmon fillet (the fish should still be translucent in the center).
    • Serve with the red-pepper sauce.

     

    We served this over whole wheat spinach fettuccine, tasted great and made a nice presentation. Feel free to substitute Red Snapper, Tuna or Mahi Mahi for the salmon.

     

    Enjoy,

Chef Phil

    Category Recipes, Seafood, Shrimp | Tags: ,,,,,, | No Comments

  2. Marinated Scallops Wrapped in Bacon

    September 23, 2011 by Jarrett


    Some one asked for an appetizer using shrimp and bacon, but this one always worked well for me.

     

    MARINATED SCALLOPS WRAPPED IN BACON

    Serves: 24 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 1 1/2 Hours*

    * Includes marinating time
     

    INGREDIENTS:

    • 3/4 cup maple syrup
    • 1/4 cup low sodium soy sauce
    • 1 tablespoon Dijon mustard
    • 12 large sea scallops, halved
    • 12 slices smoked bacon, halved
    • 24 toothpicks
    • 2 tablespoons brown sugar

    PROCEDURE:

    • Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth.
    • Add the scallops, and toss to coat.
    • Cover bowl with plastic wrap, and marinate at least one hour.
    • Preheat oven to 375 degrees F
    • Line a rimmed baking sheet with a sheet of aluminum foil.
    • Arrange bacon pieces on baking sheet so they do not overlap.
    • Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes.
    • Remove bacon from the baking sheet and pat with paper towels to remove excess grease.
    • Drain or wipe grease from the baking sheet.
    • Wrap each scallop piece with a piece of bacon, and secure with a toothpick.
    • Place onto baking sheet.
    • Sprinkle the scallops with brown sugar.
    • Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

    Enjoy,
    Chef Phil

      This sweet and salty, melt-in-your-mouth appetizer is sure to please anyone! IF YOU STILL WANT THE SHRIMP, GET BACK TO ME.


    Category Appetizers & Party Food, Recipes, Seafood | Tags: ,,, | No Comments

  3. ‘Frisco Style Cioppino Recipe

    August 2, 2011 by Jarrett


    The other “San Francisco treat” for all you seafood lovers.

     

    SAN FRANCISCO STYLE CIOPPINO

    Serves: 10-12 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 3/4 cup butter
    • 2 onions, chopped
    • 2 cloves garlic, minced
    • 1 bunch fresh parsley, chopped
    • 2 (14.5 ounce) cans stewed tomatoes
    • 2 (14.5 ounce) cans chicken broth
    • 2 bay leaves
    • 1 tablespoon dried basil
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • 1 cup water
    • 1 1/2 cups white wine
    • 1 1/2 pounds large shrimp – peeled and deveined
    • 1 1/2 pounds bay scallops
    • 18 small clams
    • 18 mussels, cleaned and debearded
    • 1 1/2 cups crabmeat
    • 1 1/2 pounds cod fillets, cubed (optional)

    PROCEDURE:

    • Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley.
    • Cook slowly, stirring occasionally until onions are soft.
    • Add tomatoes to the pot (break them into chunks as you add them).
    • Add chicken broth, bay leaves, basil, thyme, oregano, water and wine.
    • Mix well.
    • Cover and simmer 30 minutes.
    • Stir in the shrimp, scallops, clams, mussels and crabmeat.
    • Stir in fish, (if desired)
    • Bring to boil.
    • Lower heat, cover and simmer 5 to 7 minutes until clams open.

    Enjoy,
    Chef Phil

      A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth. I have served this with a scoop of Sapphron rice on occasion.


    Category Recipes, Seafood, Stews | Tags: ,,,,,,, | No Comments

  4. SCALLOPS WRAPPED IN BACON RECIPE

    May 23, 2011 by Daniel


    Have had this many times, thought that you might enjoy it also

     

    SCALLOPS WRAPPED IN BACON RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 35 Minutes

     

    INGREDIENTS:

    •12 slices applewood smoked bacon or other thick-cut bacon
    •12 (U-10 size) sea scallops
    •2 tablespoons Old Bay Seafood seasoning
    •12 (6-inch) bamboo skewers, soaked in warm water for about 30 minutes
    •Freshly ground black pepper
    •2 tablespoons unsalted butter, at room temperature

    PROCEDURE:

    •Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
    •Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes.
    •Remove from the oven and set aside until cool enough to handle.
    •Preheat a grill to medium-high heat.
    •Season the scallops on all sides with the Old Bay. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer.
    •Repeat with the remaining scallops.
    •When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total.
    •Transfer to a platter and sprinkle with freshly ground black pepper to taste.
    •Garnish each scallop with a dab of the butter and serve immediately.

    Enjoy
    Chef Phil

     Although this is a very popular appetizer it can become a full meal by adjusting the quantity and serving with a rice pilaf and a vegetable.


    Category Recipes, Seafood | Tags: ,,,,,,, | No Comments