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Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts

Grilled Scallops with Almond Arugula Pesto

Comments (0) | Sunday, October 9, 2011

Ingredients:
Pesto:

  • 1/3 cup sliced almonds
  • 2 cups arugula
  • 1 cup basil leaves
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt
Squash and Scallops:
  • 1 lb. zucchini, coarsely shredded
  • 1 lb. summer squash, coarsely shredded
  • 1 1/2 lbs. sea scallops
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
Directions:
  1. Pesto.  In food processor or blender, combine almonds, arugula, basil and garlic.  Blend as you gradually add oil and process until fully incorporated.  Add cheese, pepper and salt; process until blended.  Reserve 1/2 cup.  Cover and refrigerate remainder for another use for up to a week.
  2. Squash and Scallops.  Heat a large non-stick skillet  over medium-high heat.  Spray with non-stick cooking spray and add zucchini and squash.  Stir fry for 2 minutes.  Place in a medium sized bowl.
  3. Meanwhile, heat a grill pan over medium high heat.  lightly brush with oil.  Season scallops with salt and pepper.  Grill scallpos for 2-3 minutes per side or until cooked through.  Remove from grill pan and keep warm.
  4. Toss squash with 1/4 cup of the reserved pesto.  Serve immediately with scallops and reamaining 1/4 cup pesto.
Yield: 4 servings

Nutrition facts:
  • 350 cal.
  • 18g fat (3g sat.)
  • 35g protein
  • 13g carbs
  • 3g fiber
  • 692mg sodium
  • 62mg cholesterol


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Spitfire Shrimp

Comments (0) | Monday, September 12, 2011

Ingredients:
Seasoning:

  • 1 lime, juiced
  • 2 oz. (1/4 cup) hot cayenne pepper sauce
  • 1 Tbsp. ground cumin
  • 1/2 tsp crushed red pepper flakes
  • 1 Tbsp crab boil seasoning
Shrimp:
  • 4 cloves garlic, crushed and chopped
  • 2 shallots, chopped
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. butter, cut into pieces
  • 2 lbs. jumbo shrimp peeled and de-veined
  • 12-15 blades fresh chives, chopped for garnish
Directions:
  1. Preheat large nonstick skillet over medium high heat.
  2. Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
  3. Quickly saute garlic and shallots in oil and butter for 1 minute,  add shrimp and cook 3 minutes, tossing and turning frequently.  Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly.  Garnish with chopped chives.  Serve warm or chilled.


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