help I need a simple wonderful recipe for scallops

[lindajones]

I have some fresh scallops--to cook tonight--please send me a favorite recipe thanks linda

[Karen M]

This is our favorite

Portuguese Style Scallops

Ingredients
1-1/2 pounds sea scallops
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil, divided
1/3 cup tawny port or other sweet red wine
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley, divided
5 garlic cloves, minced
2 cups hot cooked long-grain rice


Directions
Prep Time: 5 minutes
Cooking Time: 10 minutes

Sprinkle scallops with salt and pepper. Heat 1-1/2 teaspoons oil in a 10-inch cast-iron or heavy skillet over high heat until very hot (about 3 minutes). Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Repeat procedure with 1-1/2 teaspoons oil and remaining scallops. Remove scallops from pan.

Stir in port and lemon juice, scraping pan to loosen browned bits. Add scallops, 3 tablespoons parsley, and garlic; saute 30 seconds over high heat. Serve scallops over rice. Sprinkle with 1 tablespoon parsley.



[This message has been edited by Karen M (edited 04-14-2001).]

[lindajones]

Thank you very much Karen. We'll try them. LJ

[WeekendCook]

Linda,

I know you were searching for last night, but maybe you'd be interested in this recipe for future. I make these frequently, because they are very easy. My husband hates scallops, so I make these when he is grilling a steak for himself (I could care less about steak, so it works!). I make these on the grill in the summer and under the broiler in the winter.

GRILLED SCALLOPS WITH LIME AND SESAME

1 pound large sea scallops
2 thinly sliced limes
2 tablespoons fresh lime juice
4 teaspoons sesame oil
Sesame seeds
Pepper, to taste

Alternate scallops and lime slices on 4 skewers. Combine lime juice and sesame oil in a small bowl. Place skewers on a hot oiled grill, 4 to 5 inches above hot coals. Grill 5 to 6 minutes, turning and basting frequently with lime juice mixture and sprinkling with sesame seeds. Grind pepper on top. Makes 4 servings.

[lindajones]

Thanks, that sounds delicious. We'll try it this summer. Linda

[Andrew]

Here's our favorite Scallop Recipe:

Curried Noodles With Scallops ****

Recipe By: Cooking Light Magazine. July 2000. Page: 160.
Serving Size: 6


1/2 pound vermicelli (Rice Sticks)
1 c Chicken Broth HerbOx
2 teaspoons curry powder
1/4 tsp salt substitute (andrews)
1/4 teaspoon ground red pepper
2 large egg whites
1/4 cu egg substitute
1 tablespoon vegetable oil
1 c green onions sliced
1 tbsp ginger minced
1 1/2 tsps garlic minced
1 1/2 pounds bay scallops
1/2 cup frozen green peas thawed
6 tablespoons mango chutney
2 tablespoons cilantro chopped


Directions.
Preparation time: 15 minutes Cooking time: 11 minutes

1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.

2. Combine broth, curry, salt, pepper, egg whites, and egg in a medium bowl; stir well with a whisk. Set aside.

3. Heat oil in a large nonstick skillet over medium-high heat. Add onions, ginger, and garlic; stir-fry 30 seconds. Add scallops and peas; stir-fry 3 minutes. Reduce heat to medium-low. Stir in noodles; toss well. Stir in egg mixture; cover and cook 5 minutes. Divide the noodle mixture evenly among 6 plates. Spoon 1 tablespoon chutney over each serving, and sprinkle evenly with cilantro. Yield: 6 servings (serving size: about 1 cup).

Calories; 5g Fat (11% calories from fat); 26g Protein; 57g Carbohydrate; 38mg Cholesterol; 287mg Sodium

[greysangel]

Well I'm a little late but I figured <b>someone<b> may like these http://www.cookinglight.com/bbs/biggrin.gif

Portuguese people LOVE seafood and there are lots of recipes with scallops and clams with and without pork. Here are two (you can modify to make lighter!):

<b>Sea Scallop Casserole</b>

1/4 lb. butter

2 onions, finely diced

2 garlic cloves, minced

1 small green pepper, finely diced

1 lb. linguiça, remove the casing and dice (spanish Chorizo can be substituted)

Salt and pepper

1/4 bunch Freshly chopped parsley

Wedge of sharp cheddar, grated

1 1/2 qts. chopped scallops or sea clams

1 bag stuffing (I like the sour dough or the corn bread stuffing mixes with this recipe

Melt the butter and sauté the onions with garlic and peppers. Add the linguiça and cook until almost done. Add the stuffing and mix well. Add the clams and the seasonings and place in a casserole dish. Sprinkle the cheese over the top and bake at 350° for 45 minutes.

Serves 4.

<b>Porco com Amêijoas</b>
*Pork must marinate overnight to have impact on this meal http://www.cookinglight.com/bbs/biggrin.gif

2 lbs. pork tenderloin, cut into 1" pieces

1 tbsp. olive oil

1 tsp. chopped garlic, be generous

1 tsp. sweet Hungarian paprika

3/4 cup dry white wine

2 bay leaves, crumbled

1 tbsp. olive oil

1 onion, chopped

1 cup Seafood stock

1 qt scallops or 36 littleneck clams, scrubbed clean

1 lemon

Extra virgin olive oil

4 tbsp. fresh parsley, chopped


Toss the pork with one tablespoon oil, the garlic, paprika, wine and bay leaves. Let marinate overnight.


Drain the pork and save the marinade. Heat the oil and brown the pork. Remove the pork from the pan. Reduce the heat and sauté the onion until translucent, about 5 minutes. Return the pork to the pan and add the Seafood stock and the remaining marinade. Add the clams and simmer until the clams open. If using scallops, simmer until scallops are cooked through. Remove the bay leaves.

Garnish with a generous tablespoon of extra virgin olive oil, a squeeze of fresh lemon and the chopped parsley over the dish just before serving.

Serves 6.


Enjoy!

JeAnne