SHRIMP CACCIATORE
If you are looking for a KILLER pasta dish, this is the one. This was my mother's signature dish when I was growing up. It is like something you would get in a Italian fine dining restaurant. Since I have adopted my husband's family traditions for Christmas Eve of doing seafood and no meat, it is our traditional Christmas Eve recipe. I hope you enjoy it. It is also delicious as Chicken Cacciatore or if you just use the vegetables. It seems like a long recipe, but it is actually very, very easy, especially if you make the sauce base ahead of time. The tomato sauce base is delicious on its own, so I make a huge batch and keep it frozen in the freezer to use over pasta in other preparations.
Provided by LizP5885
Categories European
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- Tomato Sauce Base: Heat olive oil and brown the carrot, salt pork and garlic for 5 minutes.
- Add remaining sauce ingredients and simmer for 40 minutes. After simmering is done discard the carrot, salt pork and green pepper.
- Cacciatore: Heat 2 Tbl oil and add red pepper, green pepper, garlic, salt and pepper and saute for 5 minutes.
- Add the tomatoes, onion, mushrooms and stir fry until onion is softened, but not mushy.
- Stir in 1 1/2 cups tomato sauce base and the white wine. Simmer for 10 minutes.
- In a separate pan heat 1 Tbl olive oil and add shrimp and garlic salt and cook until shrimp are JUST cooked.
- Add shrimp to the sauce and serve over pasta.
Nutrition Facts : Calories 530.5, Fat 12.6, SaturatedFat 2.3, Cholesterol 234.2, Sodium 593, Carbohydrate 69.3, Fiber 5.9, Sugar 9.7, Protein 32
SCALLOPS CACCIATORE
Make and share this Scallops Cacciatore recipe from Food.com.
Provided by Wendy0
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a 1.5-2 qt casserole, combine onion and oil.
- Cover and microwave on high 3 minutes, stirring once.
- Add remainder and microwave 6 minutes or until scallops are tender and cooked.
Nutrition Facts : Calories 286.3, Fat 14.8, SaturatedFat 2, Cholesterol 37.5, Sodium 1218.5, Carbohydrate 15.3, Fiber 2.8, Sugar 6.8, Protein 21.3
SEAFOOD PICCATA
Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!
Provided by Beth Lewis
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
- Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
- Toss pasta with seafood sauce and parsley.
Nutrition Facts : Calories 613.6 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 25 g, Fiber 2.4 g, Protein 39.2 g, SaturatedFat 9.3 g, Sodium 434.2 mg, Sugar 3.1 g
SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY
Want to serve a show-stopping dinner that comes together in no time at all? Seared to golden brown perfection and bathed in a buttery pan sauce of fragrant shallots and white wine and briny capers, these scallops are sure to impress. And since the whole dish takes just 15 minutes to make, you don't need to wait for a special occasion to indulge.
Provided by Betsy Carter
Categories Dinner
Time 14m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season the scallops on both sides with salt and pepper.
- In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
- Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
- Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
- Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 1 gram, Protein 91 grams, Sugar 2 grams
DINAH'S BAKED SCALLOPS
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish.
- In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops.
- Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.
Nutrition Facts : Calories 430.8 calories, Carbohydrate 15.3 g, Cholesterol 96.5 mg, Fat 31.5 g, Fiber 1.1 g, Protein 19.7 g, SaturatedFat 16.1 g, Sodium 530.1 mg, Sugar 1.4 g
PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES
Steps:
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
- Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g
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