scallop ideas

[AmyLouise]

Hi everyone,
Help! I love fresh scallops and I usually serve them wrapped in bacon with lemon juice but I would love to hear a low-fat receipe or creative idea!
Thanks!
Amy

[DmOrtega]

Seafood tacos are very good. With fish or shellfish. We like to use the packaged hard shell tortillas. We add salsa, avacado, salad mix and sour cream.

[emilycat]

This thread has some wonderful ideas: http://www.cookinglight.com/bbs/Forum1/HTML/006539.html

And so does this one: http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/Forum1/HTML/002774.html

[This message has been edited by emilycat (edited 05-25-2001).]

[Alisa]

Hey Sis,
Anything baked in phyllo dough is low-fat and yummy.

[valchemist]

I am making the Thai Scallops with asparagus tonight...Oh boy, I can't wait to try them. I will let you know how it goes. Here is the recipe (along with notes I copied into my Mastercook from another recent thread!).


* Exported from MasterCook *

Thai Scallops with Asparagus

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Fish And Shellfish International
July/Aug '98 Main Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds sea scallops
1 tablespoon cornstarch
1 1/2 tablespoons olive oil
1 1/2 teaspoons minced peeled fresh ginger
2 cloves garlic -- minced
2 cups (2-inch) sliced asparagus (about 1/2
pound)
1/2 cup fat free less sodium chicken broth
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
1 teaspoon chile purée with garlic sauce
2 tablespoons chopped fresh basil
1/2 teaspoon grated lemon rind
2 cups hot cooked long-grain rice
Basil Sprigs (optional)

Combine the scallops and cornstarch. Heat olive oil in a large nonstick skillet over medium-high heat. Add scallops, and stir-fry 4 minutes. Remove scallops from pan. Add minced ginger and garlic, and stir-fry 10 seconds. Stir in sliced asparagus and next 4 ingredients (asparagus through chile purée), and cook, uncovered, 2 minutes. Return the scallops to pan; cover and cook 1 minute. Remove from heat, and stir in chopped basil and grated lemon rind. Serve with rice. Garnish with basil sprigs, if desired.

Serving Size: 1 cup scallop mixture and 1/2 cup rice

Cuisine:
"Asian"
Source:
"Cooking Light, July/August 98, p.148"
Copyright:
"Cooking Light"

Per Serving (excluding unknown items): 329 Calories; 7g Fat (18.5% calories from fat); 33g Protein; 33g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 505mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : notes from bb:
- I found this recipe while searching the CL website...asparagus was 89 cents/pound this week! DH and I really liked this dish...I was excited to find another use for my chili puree with garlic that I bought for Szechuan Chicken! I did not have fresh basil, so I used dried and added some parsley to freshen things up. I served it on Galicky Brown rice (which I've been making at least once a week to accompany our grilled dishes! YUM!) I would make this again! Good heat, and a bit complex tasting Very quick and easy to make...All in all, a fine meal tonight!
- I've been making this for weeks now...I love it. I have made it with the scallops and tried it with shrimp. I have tried it over angel hair which was very good.
- This is one of my favorites too. I've also used broccoli when asparagus is out of season.
- This was soooo good -- extremely flavorful. I served it with the recently-lauded Garlicky Brown Rice, which was an excellent combination. I'll be making short-grained brown rice this way quite often.

[valchemist]

Okay, I am back. The Thai Scallops with Asaparagus were wonderful. Definite keeper.

Mamasue posted a review on another thread, so I followed up...

here they are:
http://www.cookinglight.com/bbs/Forum1/HTML/007717.html

[Andrew]

Here's our favorite!

{ Exported from MasterCook Mac }

Curried Noodles With Scallops ****

Recipe By: Cooking Light Magazine. July 2000. Page: 160.
Serving Size: 6
Preparation Time: 0:00
Categories: Curry Andrew's Favorites Fish and Seafood Pasta

Amount Measure Ingredient Preparation Method
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).

—————

Per serving (excluding unknown items): 398 Calories; 5g Fat (11% calories from fat); 26g Protein; 57g Carbohydrate; 38mg Cholesterol; 287mg Sodium
Food Exchanges: 2 Starch/Bread; 3 Lean Meat; 1/2 Vegetable; 1/2 Fat
_____

[TheresaM]

Amy, I know this is terrible simple, but DH and I just marinade in teriyaki for a few hours then grill them for 15-20 minutues and they are great. You are talking about sea scallops, correct ? We use a grilling basket or grilling cage(?), this makes the
scallops easy to flip.

[KaliforniaKim]

Amy,

I made the Portuguese Style Scallops last weekend, and they were fantastic and very easy to make! The recipe is posted under the first thread that Emily provided above.

I didn't even think I liked scallops, so I am now anxious to try another recipe.

Kim

[emilycat]

Okay, I have a question for y'all. I have this ongoing debate with my BF about the pronunciation of scallops. I pronounce it "skollop,", which also happens to be the first and preferred pronunciation in the dicitionary. It grates on my nerves to hear it pronounced with a short "a," as in "cat."
Which way do you go?


[This message has been edited by emilycat (edited 06-05-2001).]

[valchemist]

grate, grate, grate...

sorry, emily, I pronounce it with a short a.

cover your ears.

[daner94]

Emily, I have very rarely heard it pronounced like you do it-- and I have worked in foodservice for over 14 years. http://www.cookinglight.com/bbs/smile.gif

Anyone else?

PS) for the record, I just sautee the scallops with a little garlic and salt for just a few minutes so as not to overcook. So tasty!

[mariakj]

Try the Coquilles St. Jacques from April 01 (I think) it was absolutely wonderful and was very classy looking, like something you would get at a restaurant.

[kwormann]

sorry to join in, but I have NEVER heard it with an "o" sound

[emilycat]

Okay, maybe I should modify my pronunciation guide -- scallop with a long "a", as in "call."

[Julia1Pin]

I made the Portuguese Style Scallops last night. They were very easy to make.

My substitutions:
*I used half small scallops (that's what my supermarket had) and half shrimp.
*I used limes instead of lemons
*I used a really aged muscat (more like a madeira) because that's what I had open.
*I omitted the second 1 1/2 tsp oil becuase the seafood gave off so much liquid.

My DH gave it an 8, and I gave it a 7. It wasn't spicy enough for us, so we added some of Emirils spices on top. I mixed it with rice before serving. It was a very elegant presentation, that I know would go over well with guests. Next time I think I'll add peas towards the end.

Overall, we both liked it, and I'll probably make it again. It was nice to eat such a "fancy" meal on a Tuesday night.