Text 29350, 102 rader
Skriven 2012-09-08 15:03:00 av JIM WELLER (1:123/140)
Ärende: scallops 5
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spaghetti with Lemony Seared Scallops
 Categories: Pasta, Shellfish, Italian, Scallops
      Yield: 4 Servings
 
    3/4 lb Bay or sea scallops
    1/2 c  White flour
           S&P
      2 tb Extra-virgin olive oil;
           For searing
      1    Lemon; juice of
    3/4 lb Spaghetti
    1/3 c  Chopped fresh italian
           Parsley
           Grated zest of 1 lemon
      2 tb Highest quality mild
           Extra-virgin; or
           Lemon-flavored olive oil;
           For drizzling
 
  Put a large pot of salted water on a stove and bring to boil.
  Meanwhile, if using bay scallops, leave whole; if using sea
  scallops, cut into quarters. In a large bowl, combine the flour
  with the salt and pepper.  Dust the scallops with the seasoned
  flour, then tap off the excess.
  
  Heat a cast-iron skillet over high heat for 1 minute.  Add the 2
  tablespoons olive oil and warm for 30 seconds.  Add the scallops
  and sear, turning as necessary, for not more than 1 to 2 minutes.
  Add the lemon juice to the pan and stir.  Remove from the heat and
  cover to keep warm.
  
  Add the pasta to the boiling water and cook until al dente, 8 to
  10 minutes. Drain, reserving about 1/4 cup of the pasta water.
  Transfer the pasta to a warmed serving bowl.  Add the warm
  scallops and the pasta water and toss well. Sprinkle the parsley
  and lemon zest on top, and drizzle with the 2 tablespoons mild
  extra-virgin oil or lemon-flavored oil.  Serve at once.
  
  Notes: Here is a stylish pasta that requires only minutes to make.
  I suggest using an inexpensive extra-virgin oil for searing the
  scallops, then topping the pasta with a very good mild
  extra-virgin oil, Ligurian perhaps, or an oil that has been
  crushed with lemons such as the Colona Estate Granverde oil from
  the Molise in Italy, or "O" Olive Oil from California.  This
  creation was inspired by chef Joe Simone of Boston.
  
  Recipes from Olive Oil: From Tree to Table by Peggy Knickerbocker
  www.theatlantic.com
  From: Barb At Pk
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Glazed Scallops on Cucumber Disks
 Categories: Scallops, Chilies, Sauces, Pickles, Marinades
      Yield: 4 Servings
 
      3    Garlic cloves; or to taste,
           -minced
      5    Drained bottled pickled
           -jalapeno peppers; minced
    1/3 c  Soy sauce
      3 tb Fresh orange juice
      1 ts Sugar
    1/4 ts Salt
  1 1/2 lb Sea scallops; rinsed, patted
           -dry, and halved
           -horizontally
      1 tb Vegetable oil; about
      2 lg Cucumbers; cut into 1/4-inch
           -thick slices
           Fresh coriander leaves
 
  In a bowl combine well 1/4 cup water, the garlic, the jalapeno,
  the soy sauce, the orange juice, the sugar, and the salt, add the
  scallops, coating them well with the marinade, and chill the
  mixture, covered, stirring occasionally, for at least 8 hours or
  overnight. Drain the scallops well. In a heavy skillet, preferably
  non-stick, heat 1 teaspoon of the oil over moderately high heat
  until it is hot but not smoking and in it saute the scallops in
  batches, stirring, for 4 to 5 minutes, or until they are golden
  brown, transferring them as they are cooked to a plate and adding
  more of the oil to the skillet if necessary. Arrange a scallop on
  each cucumber slice and garnish it with a coriander leaf.
  
  Gourmet July 1991
  
MMMMM

Cheers

YK Jim


... I respect faith, but doubt is what gets you an education

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)