Tag-Archive for » scallops «
This is a really quick recipe to make that is low in carbs and a light meal. I love scallops and prawns and this is a wonderful way to prepare them, with the sauce pairing really well without taking anything away from the natural yummy flavours of the seafood. If you would like to view the original recipe please click here. I did make this as is and I only added some chopped fresh dill as something extra that wasn’t listed only because I had this to use up.
Ingredients
500g King prawns (medium raw)
250g Scallops (roe removed)
2 Teaspoons olive oil
3 Garlic cloves (crushed, minced)
340g Asparagus (halved on the diagonal)
150g Sugar snap peas (trimmed)
2 Teaspoons lemon juice
2 Tablespoons dry white wine
3/4 Cup cream (180ml)
2 Tablespoons parsley (coaarsely chopped)
Method
1. Shell and devein prawns.
2. Into a medium bowl combine prawns, scallops, oil and garlic.
3. Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.
4. Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.
5. Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.
6. Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.
7. Add seafood and simmer uncovered until hot.
Serve seafood with vegetables and garnish with the parsley.
All photos taken by me unless otherwise stated.
This is a wonderful seafood dish, I guess you could call it a casserole recipe. It tastes wonderful and everyone I have made this for just loves it . It is not the quickest recipe I have posted lately as it has a few different stages and then the final oven cooking time, but it is by no means time intensive and the end result is yummo. I used prawns, white fish fillets and scallops but I am sure you could play around with the ingredients on this one. I mixed up the prawns in that I used some salad prawns and some medium sized prawns, this was just to save a little on cost, instead of buying all medium (more expensive), so feel free to do what you want.
Ingredients
Olive oil
1 Onion, diced
3 Cloves garlic, crushed
1/2 Cup dry white wine
3 Teaspoons cornflour
11/2 Cups milk
11/2 Teaspoons fish stock granules
1 Cup Gruyere cheese, grated, firmly packed
2 Tablespoons dill, chopped
1 Cup cream
100g Salad prawns
100g Medium prawns
650g White fish fillets, chopped into cubes
150g Scallops, quartered
40g Butter
2 Cups panko flakes (Japanese breadcrumbs)
2 Tablespoons parsley, finely chopped
3 Tablespoons Gruyere, extra
Method
1. Heat a small amount of olive oil in a pan, add onion and garlic, cook until onion softens, add wine, stir until hot.
2. Mix some water with the cornflour, add some of the cornflour to the onion, garlic mix, just enough to thicken slightly, add milk, fish stock, cheese and dill, cook stirring until cheese melts, add remaining cornflour mix and stir until mixture thickens. (don’t worry if it seems real thick as you still have to add the cream)
3. Add fish, prawns, scallops and spinach, cook stirring gently until spinach wilts about 3 minutes, add cream stir to combine.Remove from heat.
4. In a fry pan melt butter, add panko flakes and parsley, stir to combine.
5. Pour fish mixture into an oven proof dish, top with panko mix and sprinkle extra cheese over the top. Bake in a moderate oven (180c) for about 20 Min’s or until golden brown.
To Serve: Place in serving bowls and garnish with dill if desired.
All photos taken by me unless otherwise stated.
