Portuguese Style Scallops Recipes

PORTUGUESE SCALLOPS

Steps:

• Start by patting dry your scallops with paper towel to remove any water excess. Season scallops with salt and pepper.
• Heat 1 tablespoon olive oil in a frying pan over high heat until hot.
• Add half of scallops and cook for 2 minutes on each side or until browned.
• Remove scallops from pan and keep warm. Repeat procedure with the remaining scallops.
• Once your second batch of scallops is out of the pan, stir in port wine and lemon juice, scraping pan to loosen browned bits.
• Add back scallops, add parsley and garlic and sauté for 30 seconds over high heat.

FRIED PORTUGUESE STYLE BAY SCALLOPS

Steps:

• Wash the scallops in cold water. Spread on paper towels to dry. Put flour in a small bowl. Toss scallops in flour to coat completely.
• Melt butter in a skillet over low heat. Add the scallops and pan fry 3 to 4 minutes, moving and turning, until they are firm but not browned. Add garlic and parsley and cook 30 seconds longer.
• Remove to a serving plate and squeeze lemon juice over scallops and season with salt and pepper.

PORTUGUESE SHRIMP AND SCALLOPS

Steps:

• Melt butter and oil in a large skillet over medium heat.
• Add garlic and saute for one minute.
• Increase heat to high and add mushrooms. Saute until done.
• Add tomato paste and stir.
• Add wine and lemon juice and bring to a boil.
• Add shrimp and green onions. Cook one minute, stirring constantly.
• Add scallops and cook 3 minutes or until scallops are opaque.
• Season with salt and pepper and garnish with parsley.

PORTUGUESE STYLE SCALLOPS

Steps:

• Scallops cook quickly, so get the rice going first.
• Cook the rice according to package direction, omitting salt and fat.
• While the rice is cooking, sprinkle the scallops with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Heat 1 1/2 teaspoons oil in a 10 inch cast iron frypan (or heavy pan),over high heat until very hot, about 3 minutes.
• Add half of the scallops, and cook for 2 minutes on each side or until browned.
• Remove scallops from pan and keep warm.
• Repeat the procedure with 1 1/2 teaspoons oil and remaining scallops.
• Remove scallops from pan.
• Stir in the port and lemon juice, scraping the pan to loosen browned bits.
• Add the scallops, 3 tablespoons parsley and garlic, saute for 30 seconds over high heat.
• Serve scallops over rice.
• Sprinkle with 1 tablespoon parsley.

SHRIMP AND SCALLOPS GUMBO (PORTUGUESE STYLE)

Steps:

• Melt butter and oil in a large skillet over medium heat.
• Add garlic and saute for one minute.
• Increase heat to high and add mushrooms. cover with tin foil for 2 minutes or until done.
• Add shrimp and green onions. re-cover and cook one minute.
• Add scallops and cook 3 minutes or until scallops are opaque.
• Drain most liquid and return to stove.
• Add 2 cans of tamatoe sauce and re-cover for 5 minutes.
• Season with salt and pepper
• Serve over rice (Basmatti recommended).