Text 29557, 101 rader
Skriven 2012-09-13 08:29:00 av JIM WELLER (1:123/140)
Ärende: Scallops 2
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: King Scallops with Hazelnut and Bacon Sauce
 Categories: Scallops, Smoked, Bacon, Ham, Nuts
      Yield: 2 Servings
 
     10 lg King scallops; shelled
    120 ml Virgin olive oil
      1    Shallot; chopped
      2    Rashers smoked back bacon;
           -chopped
     50 ml Fish stock
     50 ml White wine
     20 g  Dill; chopped
     30 g  Hazelnuts; crushed
      3    Garlic cloves; crushed
      1    Lemon; juice of
     25 g  Unsalted butter
 
  For the sauce, fry the shallots in a little olive oil then add the
  bacon, garlic and hazelnuts. Add the stock and wine and reduce.
  
  Meanwhile, lightly seal the scallops in a very hot, dry frying
  pan. Season and turn the scallops, remove from the pan and keep
  warm.
  
  Finish the sauce with dill, lemon juice and a knob of butter.
  Arrange the scallops around a crisp green salad, drizzle the sauce
  over them and serve.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Linguini with Scallops, Shrimp and Roasted Vegetables
 Categories: Healthy, Shrimp, Pasta, Chilies, Scallops
      Yield: 4 Servings
 
    1/2 lb Fresh whole medium shrimp
    1/2 lb Shelled bay scallops
  1 1/4 ts Light olive oil with a dash
           -of toasted sesame oil
      1    Head garlic; roasted, mashed
      6    Roma tomatoes
      1 ts Fresh marjoram leaves
    1/4 ts Red chilli flakes
    1/2 ts Arrowroot mixed with
      1 ts water; (slurry)
      1 tb Plus 1/2 tsp freshly
           -squeezed lemon juice
      4 md Zucchini; quartered
      8 oz Uncooked linguini
      3 md Red bell peppers; roasted
           -and cut in wide strips
    3/4 ts Dried dill weed
    1/4 c  Balsamic vinegar
           Coarsely ground black pepper
 
  Peel, clean and remove the tails from the shrimp. Remove the
  muscle from the scallops (if taken whole from the shell) and pat
  the scallops dry with a paper towel.
  
  Pour 1/2 tsp of the oil into a small skillet and fry the garlic
  for 1 minute. Place the tomatoes in a plastic bag and press gently
  until squished. Add the tomatoes, marjoram and red chilli flakes
  to the garlic and cook, covered, for 8 minutes. Remove from the
  heat and mash through a sieve - a nice, spicy marinara sauce.
  
  Transfer to a saucepan, bring to a boil, remove from the heat,
  stir in the arrowroot slurry, return to the heat, and bring to a
  boil to thicken and clear, about 30 seconds. Stir in 1 tbsp of the
  lemon juice and keep the sauce warm.
  
  Cook the linguine according to package directions just before you
  go to the next step. Drain and keep warm.
  
  Pour 1/2 tsp of the oil into a large skillet and get it smoking
  hot. Add the shrimp, toss until an even pink throughout, then
  transfer to a plate. Pour 1/4 tsp of the oil into the same skillet
  on high heat and fry the scallops for 1 minute. Add the cooked
  shrimp, 1/2 tsp of the dill weed, the remaining 1/2 tsp of lemon
  juice and the roasted pepper strips. Toss well.
  
  To serve, make a small linguine nest in the middle of each serving
  plate. Arrange the scallops and shrimp inside and the vegetables
  around the outside. Spoon an even amount of sauce over each
  serving and sprinkle with the remaining 1/4 tsp of dill weed, the
  balsamic vinegar and freshly ground pepper.
  
MMMMM

Cheers

YK Jim


... I was a Jehovah's Witness Relocation Program Director.

___ 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)