PORTUGUESE SCALLOPS
This pan seared scallop recipe is a quick and healthy dinner meal, ready in just 10 minutes!The scallops are cooked in a traditional Portuguese flavored butter, garlic, wine and lemon sauce to perfection. Gluten free. Clean Eating recipe
Provided by Adore Foods
Time 10m
Number Of Ingredients 9
Steps:
- Start by patting dry your scallops with paper towel to remove any water excess. Season scallops with salt and pepper.
- Heat 1 tablespoon olive oil in a frying pan over high heat until hot.
- Add half of scallops and cook for 2 minutes on each side or until browned.
- Remove scallops from pan and keep warm. Repeat procedure with the remaining scallops.
- Once your second batch of scallops is out of the pan, stir in port wine and lemon juice, scraping pan to loosen browned bits.
- Add back scallops, add parsley and garlic and sauté for 30 seconds over high heat.
Nutrition Facts : ServingSize 1
EASY FRIED SCALLOPS
I experimented with some ways to cook scallops one night with my family. This was everyone's favorite and it has become a regular dish at our family fry nights. If serving as a main dish, make twice as many servings as people (about 8 scallops per person).
Provided by MBeau
Categories Seafood Shellfish Scallops
Time 19m
Yield 3
Number Of Ingredients 6
Steps:
- Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
- Pour buttermilk into a bowl. Combine flour, salt, and pepper in a separate bowl.
- Immerse 4 or 5 scallops in the bowl of buttermilk. Transfer to the flour mixture; roll around until thickly coated.
- Lower scallops gently into the hot oil. Cook until golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels. Repeat with remaining scallops.
Nutrition Facts : Calories 769.1 calories, Carbohydrate 84.7 g, Cholesterol 82.6 mg, Fat 30.6 g, Fiber 2.7 g, Protein 36.7 g, SaturatedFat 6.2 g, Sodium 1914.8 mg, Sugar 8.1 g
BREADED AND FRIED SCALLOPS
Steps:
- Mix bread crumbs, salt, and pepper in a resealable plastic bag.
- Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
- Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 43.1 g, Cholesterol 146.4 mg, Fat 24 g, Fiber 2 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 1212.7 mg, Sugar 2.3 g
BAY-SCALLOP PO' BOY WITH SPICY MAYO
Prepare this New Orleans-style classic with record-breaking speed: Scallops are naturally moist, so you can skip the usual egg in the breading.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 12
Steps:
- In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.
- In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon paprika; season with salt and pepper. Add scallops, and toss to coat.
- In a medium nonstick skillet, heat oil over medium-high. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, 2 to 3 minutes. Using a slotted spoon, transfer scallops to a paper-towel-lined plate; season with salt.
- Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po boys immediately, with lemon wedges.
Nutrition Facts : Calories 438 g, Fat 24 g, Fiber 1 g, Protein 24 g
BEER BATTER FRIED BAY SCALLOPS
Make and share this Beer Batter Fried Bay Scallops recipe from Food.com.
Provided by Chief Jack
Categories Low Cholesterol
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the scallops and drain to a towel.
- In a large bowl, mix 1/2 cup of the flour, the corn meal, hot sauce, salt and pepper with enough beer to make a batter a little thinner than a pancake batter.
- Put the remaining flour in a plastic bag, add the scallops, close the bag and shake well to coat them evenly.
- Remove batches of the scallops, coat well in the batter and fry in the pre- heated oil until golden brown.
- Remove the scallops from the oil and drain on paper towels.
- These go great with batter fried okra, a big baked potato and Cocktail Sauce on the side.
Nutrition Facts : Calories 448.8, Fat 2, SaturatedFat 0.3, Cholesterol 37.5, Sodium 1178.1, Carbohydrate 66.1, Fiber 2.7, Sugar 0.1, Protein 27.3
PORTUGUESE STYLE SCALLOPS
Make and share this Portuguese Style Scallops recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Scallops cook quickly, so get the rice going first.
- Cook the rice according to package direction, omitting salt and fat.
- While the rice is cooking, sprinkle the scallops with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Heat 1 1/2 teaspoons oil in a 10 inch cast iron frypan (or heavy pan),over high heat until very hot, about 3 minutes.
- Add half of the scallops, and cook for 2 minutes on each side or until browned.
- Remove scallops from pan and keep warm.
- Repeat the procedure with 1 1/2 teaspoons oil and remaining scallops.
- Remove scallops from pan.
- Stir in the port and lemon juice, scraping the pan to loosen browned bits.
- Add the scallops, 3 tablespoons parsley and garlic, saute for 30 seconds over high heat.
- Serve scallops over rice.
- Sprinkle with 1 tablespoon parsley.
Nutrition Facts : Calories 310.4, Fat 4.9, SaturatedFat 0.7, Cholesterol 56.3, Sodium 281.6, Carbohydrate 28.4, Fiber 0.7, Sugar 1.8, Protein 30.9
FRIED SCALLOPS FOR FOUR
This is based on a recipe from Paula Boyer Rougny's, Happiness Is A Kitchen in Maine. She says you may optionally "Skip the flour step and sauté scallops in sizzling olive oil. Drain on paper towels, serve with tartar sauce."
Provided by mersaydees
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Use whole small (bay) scallops or sliced large (sea) scallops.
- Rinse and pat scallops dry.
- Roll in flour mixed with the Old Bay seasoning. Shake off excess.
- Sauté in a butter-oil mix.
- Bay scallops will be done in two minutes, sea scallops (if left whole) take longer.
- Sprinkle with parsley and serve with lemon wedges.
PORTUGUESE-STYLE BAKED FISH
My mom makes this and its also very common in the Portuguese restaurants of SE New England. This is fantastic with spaghetti and even better with roasted potatoes.
Provided by Transylmania
Categories Portuguese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes).
- Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat.
- Preheat the oven to 350.
- In a baking pan pour about 1/3 of the sauce.
- Put the fish fillets on top of the sauce. Top with the sliced green pepper.
- Pour the wine over this and then top with lemon slices.
- Pour the rest of the tomato sauce over all and then top with minced parsley.
- Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes. This is great!
Nutrition Facts : Calories 426.7, Fat 9.4, SaturatedFat 1.4, Cholesterol 124.7, Sodium 476.3, Carbohydrate 20.1, Fiber 4, Sugar 8.3, Protein 55
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