Tag-Archive for » scallops «
Again I made this while hubby was away as he does not like scallops, but you can make with just the prawns or throw other seafood into the mix. It is another really quick and easy meal to make, hardly any effort but yummy to taste. You will see below that I have written the quantities I make, on the seafood, so adjust amounts if you want more.
If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.
Ingredients
450-500g Uncooked king prawns (I allow 5 per person depending on the size of prawns.)
600g Scallops, no roe (I allow for 4 per person.)
1 Tablespoon olive oil
3 Cloves garlic, crushed
500g Asparagus, thin stemmed
200g Sugar snap peas, trimmed
3 Teaspoons lemon juice
4 Tablespoon dry white wine
1 Cup cream
1 Teaspoon fish stock granules
2 Tablespoons fresh parsley, finely chopped
1 Tablespoon dill
Method
1. Combine prawns, scallops, oil and garlic in a bowl.
2. Cook seafood on a heated oiled grill plate or BBQ or pan fry until changed in colour. Remove and cover to keep warm.
3. Boil, steam or microwave asparagus and peas until just tender, drain and cover to keep warm.
4. Add juice and wine to a pan bring to the boil, reduce heat, add stock, cream, dill, and 1 tablespoon parsley (Reserve remainder for garnish.) Bring to the boil again, add seafood, simmer uncovered until hot.
To Serve: Arrange vegetables on a plate top with seafood and sprinkle with remaining parsley. Garnish with lemon slices and dill if desired.
All photos taken by me unless otherwise stated.
I came up with this the other night and really enjoyed it. My hubby is out of town on business at the moment and he is not the biggest fan of scallops. Whereas I love them so I try to make things he doesn’t like as much as me, so I can enjoy it guilt free, knowing he is not loving it as much as me.
This is a great quick recipe to make and it tastes awesome or at least I think so. Feel free to change and add whatever seafood you love in this recipe. I made this just for me, I had 5 prawns and 4 scallops so I took the weight of each and multiplied it by 4 and rounded either up or down so it should be quite close on weight. I think the rest should work out fine for 4 people.
If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.
Ingredients
500g Uncooked medium king prawns (I bought mine already peeled)
600g Scallops, no roe
1/2 Teaspoon black pepper
1/2 Teaspoon five-spice powder
2 Red thai chillies, chopped finely (add as many or as little seeds as you want I use nearly all of them as I love spice.)
2 Cloves garlic, crushed
11/2 Teaspoons ginger
2 Tablespoons peanut oil
1 Small red pepper
1 Small yellow pepper
120g Bean sprouts
12 Baby asparagus spears
150g Sugar snap peas
2-3 Tablespoons light soy sauce
1-2 Teaspoons sugar (depending on personal taste
2 Tablespoons fresh chives, chopped finely
1-2 Teaspoons sugar (depending on taste)
Method
1. Combine seafood, pepper, five-spice, chilli, garlic and ginger in a bowl.
2. Heat half the oil in a wok, stir-fry seafood in batches, until cooked, remove.
3. Heat remaining oil in wok, stir-fry peppers until tender, add sprouts, asparagus and peas to wok, stir-fry 1 minute.
4. Return seafood to wok with soy sauce and sugar, stir-fry until hot and veg are just tender (should have a nice crunch to them)Stir in 1 tablespoon of chopped chives, save the rest to sprinkle over dishes.
Please Note: Cooking times will be longer if not using a wok, wok’s get very hot so cook much quicker than regular frying pans.
To Serve: Arrange spoonfuls of veg on plate top with seafood.
All photos taken by me unless otherwise stated.
