seafood shellfish recipes - Scallop recipesSeafood Recipesseafood shellfish recipes - Scallop recipes


Scallop recipes ~ Minted Lime Scallops


Recipe Categories : | Scallop recipes | Seafood recipes | Recipe Index |

Ingredients :

  • 1¼ lb sea scallops
  • 1 clove garlic, minced
  • 1 tbsp vegetable oil
  • ¼ cup water
  • ¼ cup lime juice
  • ¼ cup green onions, finely chopped
  • 1 tspn grated lime zest
  • ½ tspn salt
  • ½ tspn pepper, freshly ground
  • ¼ tspn cayenne pepper, to taste
  • ¼ cup fresh mint, chopped
  • 1 ripe avocado, diced
  • Bibb or Boston lettuce


Preparation and Cooking Instructions :

  1. In a covered saucepan, gently poach scallops with garlic, vegetable oil and water for 3 to 4 minutes, turning once.
  2. Using a slotted spoon, remove scallops to a ceramic or glass bowl. Rapidly boil down liquid in a pan to about ¼ cup.
  3. Cool and combine this liquid with remaining ingredients, except avocado and lettuce.
  4. Pour over scallops in bowl. Refrigerate for 1 to 2 hours.
  5. Just before serving, peel and dice avocado. Toss gently with the scallops.
  6. Serve on the lettuce garnished with additional mint sprigs.

seafood shellfish recipes - Scallop recipes - Florida Marketplace 10 Piece Seafood set
Florida Marketplace 10 Piece Seafood set

shellfish recipes - Scallop recipes -Manhattan Ocean Club Seafood Cookbook
Manhattan Ocean Club Seafood Cookbook

 


seafood Scallop recipes - Rick Stein's Complete Seafood Rick Stein's Complete Seafood ~ The ultimate fast food, fish is the home cook’s no-fuss yet sophisticated weeknight or company dinner. But often even the most nimble cooks are limited to a handful of varieties of fish and shellfish, intimidated away from others despite every fishmonger’s best attempt to dispense cooking directions. What these cooks really need is a color step-by-step guide that shows how to work with the other 90 percent of seafood that’s under the glass. Seafood cooking school proprietor Rick Stein has just the answer in this heavily photographic manual with recipes. RICK STEIN’S SEAFOOD shows in detail how to scale and gut round fish for the grill, skin and pan-fry whole flat fish, fillet small round fish for stuffing, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs for steaming, clean and stuff squid, and much, much more. More than 200 recipes, such as Sea Bass Baked in a Salt Crust and Stuffed Grilled Mussels, will inspire cooks to put the techniques Stein presents to good use. Extensive charts and color illustrations help cooks tell their mackerel from their monkfish.