PENNETTE WITH SEA SCALLOPS AND BROCCOLI FLORETS
Provided by Robert Trachtenberg
Categories dinner, pastas, appetizer, main course
Time 30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Fill a large bowl with water and ice. Cut the florets of broccoli from the stems. Add enough salt to the boiling water so that it tastes salty. Boil the broccoli stems for 3 minutes, then add the florets and cook for 3 to 4 minutes more. Using a slotted spoon, transfer the broccoli to the ice bath. Strain when cool. Divide the large florets into bite-size pieces and slice the stems into thin rounds. Keep the boiling water over low heat for use later.
- Rinse the scallops, removing the tough muscle if necessary. Pat scallops dry with a kitchen towel and slice them crosswise into thin rounds.
- When ready to serve, bring the water back to a boil. Add the pennette and cook, stirring occasionally, until al dente, about 8 minutes.
- In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring until very soft; do not let brown. Add the scallops, thyme, red pepper and paprika. Season with salt. Cook just until the scallops turn opaque, 2 to 3 minutes. Add the broccoli and cook until heated through, 1 to 2 minutes more.Remove from heat.
- Drain the pasta and add it to the broccoli scallop mixture. Set the skillet back over medium-high heat and toss until combined. Stir in the Parmesan and serve immediately.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 12 grams, Sodium 595 milligrams, Sugar 4 grams, TransFat 1 gram
STIR-FRIED SCALLOPS WITH BROCCOLI
This Asian-inspired dish is a quick fix for a delicious dinner. Sea scallops stir-fried with broccoli, mushroom and red pepper, served over white rice - a mild meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Trim the large leaves from the broccoli, and cut off any tough ends of lower stems. Rinse broccoli with cool water. Cut stems and florets into bite-size pieces. Cut stem ends from the mushrooms, and cut the mushrooms into 1/4-inch slices.
- If the scallops are larger than 1 inch in diameter, cut each in half. Rinse with cool water, and pat dry with paper towels. Drain the roasted red peppers in a strainer; cut the red peppers into slices.
- In a 2-quart saucepan, heat the rice and water to boiling over medium-high heat, stirring occasionally to prevent sticking. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; cook about 15 minutes or until rice is fluffy and tender. While the rice is cooking, continue with the recipe.
- In a 3-quart saucepan or 12-inch skillet, melt the butter over medium heat. Add the mushrooms; cook about 5 minutes, stirring frequently, until tender when pierced with a fork.
- Stir in the scallops, broccoli and roasted red peppers. Cook 3 to 4 minutes, stirring frequently, until scallops are white and opaque. Remove the saucepan from the heat.
- Place the cornstarch in a medium bowl. Gradually stir the chicken broth into the cornstarch until the mixture is smooth. Stir the broth mixture and soy sauce into the scallop mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Serve over rice.
Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 2 g, TransFat 0 g
SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON
This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.
Provided by Alex Witchel
Categories easy, quick, appetizer, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
- Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
- To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams
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