Dories Lori Blackened Scallops Food

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DORIE'S LORI BLACKENED SCALLOPS



Dorie's Lori Blackened Scallops image

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

1 -1 1/2 lb scallops
4 tablespoons butter
1/2 cup prepared blackening spices (Bayou)

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



Blackened Sea Scallops image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

20 ounces sea scallops
Cajun spice mix, recipe follows
1/4 cup vegetable oil
1/4 cup kosher salt
1/4 cup cayenne powder
1/4 cup paprika
1/4 cup garlic granules
1/4 cup black pepper
2 tablespoons onion granules
2 tablespoons dried oregano
2 tablespoons dried thyme

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



Crab and Shrimp Cakes image

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

2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackening seasoning
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped parsley
2 1/2 cups breadcrumbs
1 ib crabmeat
1 lb shrimp

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



Creamy Bay Scallop Spaghetti image

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

8 ounces uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 pinch red pepper flakes
⅓ cup dry sherry
1 cup heavy cream
salt and pepper to taste
1 lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

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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