Best Beef And Scallop Skewers With Romesco Sauce Recipes

Beef and Scallops image

Provided by Parsley

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons peanut oil
1 teaspoon garlic clove, chopped
1 lb flank steak, cut into 1-inch peices
1 bunch broccoli, cut into flowerets
1 lb sea scallops
1/4 cup chopped scallion
1 1/2 tablespoons water
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
1/4 teaspoon sugar
1/4-1/2 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1/2-1 teaspoon salt
1/4 teaspoon white pepper

Steps:

In a skillet or wok, heat peanut oil on med-high heat until almost smoking. Add garlic, sliced beef and broccoli flowerets; stir fry for 1-2 minutes.
Stir in scallops and scallions, and stir-fry for about 1-2 minutes.
Add water, soy sauce, hoisin sauce, sugar, ginger, red pepper flakes, salt, and white pepper.
Stir-fry for another 2-3 minutes or until scallops are opaque and broccoli is crisp-tender.
If desired, serve over hot cooked rice or noodles.

Nutrition Facts : Calories 405, Fat 17.6, SaturatedFat 5.3, Cholesterol 104.6, Sodium 1481, Carbohydrate 18.9, Fiber 4.5, Sugar 5.3, Protein 43.5

Pantry Pasta with Romesco Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
1 pound linguine
1 cup jarred roasted red peppers (2 to 3 peppers)
1/2 cup roasted whole almonds, plus 2 tablespoons chopped, for garnish
1/3 cup seasoned Italian breadcrumbs
2 tablespoons sherry vinegar
1 teaspoon granulated garlic
1/2 teaspoon smoked sweet paprika
5 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
Meanwhile, combine the red peppers, whole almonds, breadcrumbs, vinegar, granulated garlic and paprika in a food processor and process until the texture is coarse but uniform. With the motor running, slowly pour in the oil and process until the sauce is thickened and emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Transfer the sauce to a large bowl. Add the pasta and enough of the reserved pasta water so that the sauce is loose enough to pour but smooth enough to stick to the pasta. Divide the pasta among individual bowls, and sprinkle with the chopped almonds.