DORIE'S LORI BLACKENED SCALLOPS
I haven't blackened for years and Lori had asked about doing it on a propane grill. And yes you can!!! You can use this as a guide line.
Provided by Rita1652
Categories Summer
Time 19m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- On your stove heat a cast iron pan to very hot. I find when the smoke alarm goes off it hot to go!
- Heat grill to high.
- Dredge your scallops in blacken season.
- Place pan on hot grill.
- Place butter on the blacking skillet.
- Sear on both sides. About 1-2 minutes a side.
Nutrition Facts : Calories 201.9, Fat 12.4, SaturatedFat 7.4, Cholesterol 68, Sodium 264.8, Carbohydrate 2.7, Protein 19.2
BLACKENED SEA SCALLOPS
Steps:
- Preheat oven to 350 degrees F.
- Heat a skillet over high heat. Dredge scallops in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.
- It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces.
- Mix well. Store in glass or plastic container with lid.
CRAB AND SHRIMP CAKES
Make and share this Crab and Shrimp Cakes recipe from Food.com.
Provided by Mebriella
Categories Crab
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients together.
- Make into 4 oz. patties.
- Coat with flour and fry in 1 inch of oil until golden brown.
Nutrition Facts : Calories 576.1, Fat 23.1, SaturatedFat 4.7, Cholesterol 360.6, Sodium 1685.2, Carbohydrate 62.9, Fiber 3.7, Sugar 7.8, Protein 28.3
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
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