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Reply
| | From:  Genie· (Original Message) | Sent: 3/28/2008 8:20 PM |
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| | | From: Genie· | Sent: 3/28/2008 8:21 PM |
MEDITERRANEAN SEAFOOD CASSEROLE
2 cups Potato Cream Sauce (recipe follows)
3 medium potatoes (about 6 ounces each), scrubbed
2 cloves garlic, minced
1 large onion, chopped
1 green or yellow bell pepper, cut into strips
14 1/2-ounce can stewed tomatoes, drained (reserve liquid)
1 bay leaf
1 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1 cup fresh mushrooms, thickly sliced
2 small zucchini (about 6 ounces each), cut into 1-inch chunks
6 teaspoons chopped fresh parsley
1 pound bay scallops, shrimp and/or firm-fleshed fish such as swordfish, salmon or tuna
Prepare Potato Cream Sauce; set aside.
Slice one of the potatoes very thinly. In large skillet filled with 1 inch of boiling water, cook sliced potato until tender, about 5 minutes. Drain and reserve potato.
Meanwhile, cut remaining 2 potatoes into 3/4-inch chunks. Wipe skillet dry and in same pan combine potato chunks, garlic, onion, bell pepper, stewed tomato liquid, bay leaf, basil and thyme. Bring to a boil, then reduce heat and simmer, covered, 10 minutes.
Stir in mushrooms, zucchini, stewed tomatoes and 4 teaspoons of the chopped parsley. Cover again and simmer for an additional 6 minutes. Remove and discard bay leaf.
Preheat oven to 350 degrees. Spoon mixture into a 3-quart shallow casserole dish. Stir in scallops, shrimp and/or fish, then the potato Cream Sauce. Arrange sliced potatoes near rim of dish. Loosely cover with foil and bake 20 minutes or until fish is tender and sauce is bubbly. Sprinkle with remaining parsley on potato slices. Serve warm with crusty bread. Serves 4.
Potato Cream Sauce
1 small potato (about 4 ounces), peeled and diced
1/2 cup water
1/2 cup to 1 cup skimmed evaporated milk
1 teaspoon butter-flavored granules
1 teaspoon onion powder
1 teaspoon chicken bouillon granules
1/8 teaspoon pepper (white or black)
In a small saucepan, combine potato and water. Bring to a boil, then cover and simmer until potato is tender, about 10 minutes.
Using an electric hand mixer; blend potato until smooth. Stir in 1/2 cup of the milk along with the remaining ingredients, blending until smooth and, if needed, add more milk to reach a creamier consistency | |
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Reply
| | | From: Genie· | Sent: 6/5/2008 7:29 PM |
Scallops Au Gratin
1/2 lb. scallops
1 tbsp. butter or margarine
1/3 c. undiluted condensed cream of
mushroom soup
Salt, pepper and hot pepper sauce
2 tbsp. grated Parmesan cheese
2 tbsp. fine dry bread crumbs
1 tbsp. butter or margarine, melted
Cut scallops in small pieces and saut頧ently in 1 tablespoon butter for 1 to 2 minutes. Stir in soup, then season to taste with salt and pepper. Add dash of hot pepper sauce. Place in small baking shells. Combine cheese with crumbs and melted butter. Sprinkle over top. Broil a few inches from heat until lightly browned and heated through. | |
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Reply
| | | From: Genie· | Sent: 7/15/2008 9:23 PM |
Au Gratin Sea Scallops Calypso
2 tablespoons finely chopped chives
2 tablespoons olive oil
1 pound sea scallops
2 tablespoons rum
Tabasco to taste
pinch of ginger powder and paprika
3 tablespoons butter
3 tablespoons flour
salt and pepper
1/2 cup warm milk
2 tablespoons grated Swiss cheese
1 tablespoon finely chopped parsley
Preheat oven to 450F. In a large skillet saute the chives in the oil for 2 minutes over medium heat. Raise the heat to high, add the scallops and cook for two more minutes. Add the rum, Tabasco, ginger and paprika, cook two more minutes. Remove from heat. Melt the butter in a 2 quart saucepan, add the flour, salt and pepper, blend well. Add the warm milk, stirring constantly cook it quickly until it bubbles and thickens. Add the cheese, stir until melted, mix into the scallops. Put in a medium sized baking dish , sprinkle with parsley, and bake at 450 for 10 minutes.
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Reply
| | | From: Genie· | Sent: 7/15/2008 10:25 PM |
Scallop Dumplings with Garlic Chives
2 tablespoons vegetable oil
1/2 pound garlic chives, trimmed and cut into 1 inch pieces, or 6 ounces ordinary chives
1 scallion, cut into several pieces
1 teaspoon minced fresh ginger
1/2 pound sea scallops
1 tablespoon plum wine* or sherry
2 teaspoons soy sauce
2 teaspoons cornstarch
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
36 thin wonton skins
*Available at Asian markets
Heat 1 tablespoon of the vegetable oil in a skillet. Add the garlic chives and saute over moderately high heat, stirring often, until wilted. Transfer to a bowl to cool. In a food processor, combine the scallion and ginger and pulse until the scallion is finely chopped. Add the scallops, plum wine, soy sauce, cornstarch, sesame oil, salt and pepper. Pulse until the scallops are finely chopped. Add the garlic chives and pulse just until evenly incorporated but not smooth. If using square wonton skins, spread them out on a work surface and cut them with a 3 1/2 -inch-round biscuit cutter. Keep all but 12 skins covered with a towel while you proceed. Spoon a heaping teaspoon of the filling into the center of each wonton skin. Draw the edges up and pleat evenly. Pinch the pleated edge to form a little bun. Repeat with the remaining wonton skins and filling. Pour the remaining 1 tablespoon vegetable oil onto a small plate and dip the bottom of each dumpling in the oil. Arrange the dumplings without touching in a bamboo steamer basket. Cover and steam over boiling water for 10 minutes. Serve warm.
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Reply
| | | From: Genie· | Sent: 7/15/2008 10:27 PM |
Scallop Toasts with Wasabi Caviar
6 thin slices sandwich bread
2 tablespoons unsalted butter, 1 tablespoon melted
3 large scallions, white and tender green parts minced, dark green part thinly sliced
1 tablespoon pickled ginger, minced, plus 1 tablespoon of the liquid from the jar
1/2 pound sea scallops
1 ounce wasabi caviar
2 tablespoons sesame seeds, preferably black
Preheat the oven to 350F. Lightly brush the bread on both sides with the melted butter. Using a 1 1/2 inch biscuit cutter, cut out 4 rounds from each slice of bread. Arrange the bread on a baking sheet and toast for 5 to 6 minutes, or until lightly golden. Let the toasts cool on the baking sheet. Leave the oven on. Melt the remaining 1 tablespoon of butter in a small skillet. Add the minced scallions and cook over moderate heat, stirring, until softened, about 2 minutes. Scrape the cooked scallions into a food processor and let cool. Add the ginger and pulse until combined. Add the scallops and process to a paste. Transfer the scallop mousse to a pastry bag fitted with a 1/2 inch round tip or a plastic bag with a corner snipped off. Pipe a rounded 1/2 teaspoon of the mousse onto the toasts. Alternatively, spoon the mousse on the toasts. Using your finger or a pastry brush, smooth the top of the scallop mousse with the ginger pickling liquid. Bake the scallop toasts for about 5 minutes or until the tops are firm but not rubbery. Let cool, then top half of each toast with the caviar and sprinkle the other half with the sesame seeds. Garnish with the sliced scallion greens and serve the toasts at room temperature.
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Reply
| | | From: Genie· | Sent: 7/15/2008 10:28 PM |
Scallops Fenton
3 pounds scallops
1 1/2 cups dry white wine
2 tablespoons fresh lemon juice
3/4 pound mushrooms; sliced
1 small green pepper; sliced
1/4 cup butter
1/2 teaspoon salt
dash fresh ground pepper
4 tablespoons flour
1 cup diced Swiss cheese
1/2 cup grated Romano cheese
1 cup heavy cream, whipped
2 tablespoons butter for topping
paprika
Bring wine and lemon juice to boil and add scallops, mushrooms, and green pepper. Simmer just until scallops are tender. Be careful not to overcook. Drain, reserving liquid. Melt butter in saucepan, blending in salt, pepper, and flour until bubbly. Gradually stir in reserved liquid and cook until thickened. Add Swiss cheese and 1/2 of the Romano and stir over very low heat until blended. Remove from heat and fold in whipped cream. Stir in scallop mixture, then divide between eight, individual, buttered scallop shells/baking dishes. Sprinkle tops with remaining Romano, dot with butter and sprinkle with paprika. Broil until golden brown. Watch them carefully so as not to burn. Serves 4.
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Reply
| | | From: Genie· | Sent: 8/20/2008 8:12 PM |
Scallops in Batter
allow 4 to 5 large scallops per person
1 cup plain flour
1 dessert spoon baking powder
1 egg, separated
1/2 cup milk
Sift the dry ingredients. Lightly beat egg yolk with milk and add to dry ingredients. Beat until smooth. Beat egg white until stiff and fold into batter. Dip each scallop in batter and fry until golden brown in preheated shortening or oil. Serve with lemon wedges.
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