Best Pan Cooked Celery With Tomatoes And Parsley Recipes
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
TOMATO & CELERY SOUP
Easy to prepare, healthy nutritious soup.
Provided by tartanjuda
Time 50m
Yield Serves 5
Number Of Ingredients 12
Steps:
- Heat the olive oil in a sauce pan, cook the onions for 3-5 minutes over medium heat till soft, then add celery and garlic and cook for another 5 minutes.
- Add the tins of tomato, chicken stock and honey to the pan, and bring to the boil. Turn into the low heat, cover the pan and simmer for 20 minutes.
- Remove from the heat to cool a little and use a hand mixer or a food processer to puree.
- Add the cream, salt and pepper, then reheat the soup but not to bring to the boil. Little bit of cream for decoration to serve if you like.
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