Ww Scallop Saute Over Rice Food

CURRY SCALLOPS AND RICE

Steps:

• Prepare pilaf mix according to package directions, using 1 tablespoon butter., Meanwhile, in a large skillet, saute scallops in remaining butter until firm and opaque. Remove and keep warm. In the same skillet, saute peppers until tender. Stir in the scallops, rice, parsley and salt.

PAN SEARED SCALLOPS WITH SAFFRON RICE

Steps:

• Make Saffron Rice: Pour stock into a medium-size pot (you will also need a tight-fitting lid). Place pot on the stove over medium-high heat. Stir in remaining rice ingredients. When stock is boiling, stir in the rice. Return to a boil, cover tightly, and reduce heat to low. Cook 12 to 15 minutes or until most of the liquid has been absorbed. Without stirring, turn off the heat and, with the lid on, leave the pot on the burner another 5 to 10 minutes. The residual heat will finish cooking the rice. You can keep the rice warm for an hour or more if you need to hold it. Stir in peas if using. Before serving, fluff with two forks. Adjust seasonings, adding a little salt or another squeeze of lemon juice if needed. While the rice is cooking, saute the scallops and mushrooms: In a large skillet, heat olive oil and butter together over medium-high heat until just starting to smoke. Quickly add half of scallops to pan, flat side down. When the first side is golden brown, flip over and cook for another minute. Transfer to a baking dish. Repeat with remaining scallops, adding more oil or butter if needed. Having a hot pan will give you the best results. Tent scallops with foil to keep warm. In the same skillet, saute mushrooms and shallot in the butter until they release their liquid and some of it has evaporated. You want the mushrooms to still be a little firm. Set on a back burner and cover to keep warm. Make the Butter-Wine Sauce: Heat wine, lemon juice, zest, garlic, shallots, and thyme sprigs in a saucepan over medium-high heat until the liquid boils, then lower the heat to medium-low and continue simmering until the liquid has reduced down to about 2 tbsp, about 10 minutes. (To help know when you've reduced the sauce enough, place 2 tbsp water in a small bowl and use it to estimate the volume.) You can make the sauce to this point and hold it for up to a day. Reheat before continuing. Remove thyme sprigs, reduce the heat to low, and start adding the pieces of butter, one or two at a time, whisking rapidly. As the butter melts, add more pieces whisking constantly. When you only have a few pieces left, remove pan from heat and whisk in the last few pieces. The finished sauce should be thick and smooth. Season to taste with salt. Add scallops to sauce to reheat them. To Plate: Place a mound of rice in center of plate and top with scallops. Pour sauce around the edge of plate and scatter mushrooms over the top. Decorate with a sprig of thyme if you like. Serve hot.

SAUTéED SCALLOPS WITH ASPARAGUS MAKE AN ELEGANT DISH

Steps:

• Heat 1 tablespoon of the oil in a heavy nonstick skillet over moderately high heat until it's hot but not smoking.
• Saute the asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate; keep the skillet off the heat (do not clean).
• Pat the scallops dry and sprinkle with pepper and salt.
• Add the remaining tablespoon of oil to the skillet and heat over moderately high heat until hot but not smoking.
• Saute the scallops, turning over once, until browned and just cooked through, for 4 to 6 minutes total time. Transfer scallops to another plate and cover loosely with foil to keep warm.
• Add the white wine and white wine vinegar to the skillet and boil, scraping up any browned bits until liquid is reduced by half, about 1 minute. Add any accumulated scallop juices on the plate and bring to a simmer.
• Turn off the heat and whisk in the butter, one piece at a time, until incorporated. Plate the scallops and asparagus, spoon the sauce over and serve immediately.

WARM SCALLOP RICE SALAD FROM WW

Steps:

• 1. Put the scallions, pepper and garlic in a 1 quart glass dish. Cover and microwave on high for 2 minutes, or until the scallions are tender.
• 2. Add in the rice 3/4 cup water, stir, and microwave on high for 5 minutes, stirring half way thru cooking. Cover and microwave on medium for 3 minutes.
• 3. Stir in scallops, cover and microwave on med for 3 minutes. Let stand for 1 minute, or until opaque.
• 4. Stir in remaining ingredients and serve over mixed greens.

WW GARLICKY LEMON SCALLOPS 4-POINTS

Steps:

• In a large nonstick skillet, heat the oil.
• In a medium bowl, toss the scallops with the flour and salt.
• Transfer the scallops to the skillet; add the garlic, scallions, and sage.
• Saute' until the scallops are just opaque, 3-4 minutes.
• Stir in the lemon juice and parsley; remove from the heat and serve at once.

SAUTEED SCALLOPS WITH VEGETABLES

Steps:

• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.

SCALLOPS AND RICE NOODLES

Steps:

• Into a bowl, mix together ginger, soy sauce, chili sauce, ketchup, brown sugar, garlic salt and 1/3 cup clam juice, until smooth. Reserve. Preheat a wok with 2 tablespoons of the oil. Coat scallops with cornstarch and add to the wok. Stir-fry scallops for approximately 1 minute and sprinkle with salt and pepper, to taste. Stir in reserved ginger mixture cook for 1 to 2 minutes more. Remove scallops from sauce arrange on a serving dish. Reserve the sauce separately.
• Heat the remaining 1 tablespoon oil in the wok and add the carrot sticks, sweet pepper strips, broccoli florets and chopped onions for 4 to 6 minutes or until brown. Season with salt and pepper, to taste. Keep warm, in the wok.
• In another wok or deep pan, deep-fry rice noodles in 2 cups hot oil, for 3 minutes. Drain noodles. Arrange noodles in a bowl or on a plate, top with cooked vegetables and finish with scallops. If desired, mix a little more clam juice to the sauce, before pouring over the scallops and noodles. Serve with lemon slices.

WEIGHT WATCHERS SHRIMP RECIPE

Steps:

• Rinse shrimp in cole water.
• Heat olive oil and garlic in a large skillet over medium high heat. Once warm, add shrimp and saute them for approximately 1 minute.
• Add lemon juice, seasoning, and salt and pepper. Mix thoroughly so all shrimp is covered.
• Saute shrimp for another 3 minutes, or until they turn bright pink and are cooked entirely.
• Remove from heat and add parsley. Serve and enjoy!

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

WW SCALLOP SAUTE' OVER RICE

Steps:

• Heat butter in skillet unti it bubbles and is hot.
• Add mushrooms, scallions, and garlic. Saute, stirring constantly, for about 4 minutes.
• Add scallops and saute 3 minutes.
• Stir in sherry, Parmesan cheese, lemon juice and zest, capers, and seasonings. Bring mixture to a boil.
• Sprinkle with provolone cheese, cover, and cook until cheese is melted (about 2 minutes). Do not over cook, scallops will be tough.
• Serve over rice.

CREAMED SCALLOPS AND MUSHROOMS WITH RICE

Steps:

• Melt butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 5 minutes. Using slotted spoon, transfer scallops to bowl.
• Reduce heat to medium. Add mushrooms, 1/2 cup green onions and cayenne to skillet. Sauté until mushrooms are tender and brown, about 6 minutes. Sprinkle flour into skillet; stir 30 seconds. Add clam juice and cream; simmer until sauce thickens enough to coat spoon, stirring occasionally, about 10 minutes. Add scallops. Stir until heated through, about 1 minute. Season with salt and pepper.
• Place rice in shallow bowl; top with scallop mixture, then 1/4 cup green onions.