I love to
use Sea Scallops in my recipes, they are elegant in a «small plate» sort of way, yet satisfyingly meaty as a full meal.
Not exact matches
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I
used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon
sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I
used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay
scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra
sea salt, as needed for seasoning
Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left - overs from the seared
scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth
sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half
I
used scallops in this
scallop ceviche because they looked and smelled super fresh at the store, but you can
use any lean fish or shellfish like shrimp,
sea bass, grouper, sole, flounder or squid.
I would enter an almost hypnotic state
using that diving gear in the Rhode Island summers that followed, marveling as I stalked
sea robins amid kelp fronds fringing rocky shores or watched the castanet clap of blue - eyed
scallops flicking through beds of
sea grass.