FRESH SEA SCALLOPS

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Fresh sea scallops with paprika and extra virgin olive oil make for an elegant meal that is stunning in appearance and incredibly tasty.

The thing I discovered about cooking fresh sea scallops is you have to watch how you cook them. If you cook them too long, they can be hard and rubbery. If you cook them just right, they can be tender and juicy the way they are meant to be.

You can serve fresh sea scallops with fresh kale. Clink the link http://https://youtu.be/4pgQN4iTzhE to see how to prepare fresh kale.

You can also serve fresh sea scallops with asparagus and yellow squash hearts. See recipes below the picture.

FRESH SEA SCALLOPS INGREDIENTS

FRESH SEA SCALLOPS

1/4 CUP EXTRA VIRGIN OLIVE OIL

1 TEASPOON SMOKED PAPRIKA

1/4 TEASPOON SEA SALT

1/4 TEASPOON WHITE PEPPER

FRESH SEA SCALLOPS INSTRUCTIONS

IN MEDIUM BOWL, ADD RINSED SEA SCALLOPS

ADD EXTRA VIRGIN OLIVE OIL

ADD SEA SALT

ADD WHITE PEPPER

ADD SMOKED PAPRIKA

MIX WELL

PLACE SCALLOPS IN SKILLET ON MEDIUM HEAT

COVER WITH LID FOR ONE MINUTE

TURN SCALLOPS ON ALL SIDES AND COOK FOR ONE MINUTE EACH, COVERING WITH LID EACH TIME

SPRINKLE A DASH OF SMOKED PAPRIKA ON SCALLOPS BEFORE REMOVING THEM FROM SKILLET

ASPARAGUS INGREDIENTS

1 POUND FRESH ASPARAGUS

1/2 CUP CHICKEN STOCK

1/4 CUP MELTED BUTTER

1/2 CUP DICED ONIONS

1/2 TEASPOON GARLIC SALT

1/4 TEASPOON WHITE PEPPER

1/4 TEASPOON RED PEPPER FLAKES

ASPARAGUS INSTRUCTIONS

RINSE ASPARAGUS

CUT TWO INCHES OFF THE ENDS

MIX, BUTTER, CHICKEN STOCK, ONION, GARLIC SALT AND WHITE PEPPER IN A BOWL

POUR MIXTURE IN LARGE SKILLET

ADD ASPARAGUS

COVER WITH LID

COOK ON MEDIUM HEAT 2 TO 4 MINUTES IF YOU LIKE THEM CRISP…JUST A COUPLE MINUTES LONGER IF NOT

REMOVE FROM HEAT

ADD RED PEPPER FLAKES

TOOLS

1 NON-STICK, STAINLESS STEEL, HEART SHAPED COOKIE CUTTER (SMALL)

1 PARING KNIFE

1 CUTTING BOARD

YELLOW SQUASH INGREDIENTS

1 LARGE YELLOW SQUASH

SEA SALT TO TASTE

WHITE PEPPER TO TASTE

2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

YELLOW SQUASH INSTRUCTIONS

RINSE SQUASH

PAT DRY WITH PAPER TOWEL

PLACE YELLOW SQUASH ON CUTTING BOARD

SLICE YELLOW SQUASH ABOUT AN INCH (TWO IF YOU PREFER)

CAREFULLY PRESS HEART SHAPED COOKIE CUTTER INTO YELLOW SQUASH

GENTLY PRESS YELLOW SQUASH OUT OF THE COOKIE CUTTER

ADD EXTRA VIRGIN OLIVE OIL TO SKILLET

ADD YELLOW SQUASH

COOK ON LOW TO MEDIUM HEAT FOR 30 SECONDS ON EACH SIDE

 

 

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3 thoughts on “FRESH SEA SCALLOPS”

  1. Pingback: STUFFED MUSHROOMS - Munchie Cooks

  2. Pingback: Roasted Potato Hearts- Tasty and Delicious -MUNCHIE COOKS

  3. The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they’re falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.

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