2 cups scallops, cut to about 3/4-inch cubes if large
1 cup flour
1 teaspoon salt
1 teaspoon paprika
2 eggs
2 tablespoons water
fine dry bread crumbs
Preparation:
If scallops are large, cut into 3/4-inch cubes. Dry completely with paper toweling or clean towels. In a bowl, combine flour, salt, and paprika. In another bowl, whisk eggs with water. Put bread crumbs in a third bowl. Dip scallops in the flour mixture, then dip in egg, then in the bread crumbs. Fry in hot oil at about 370° until nicely browned, about 2 minutes.
Golden, dreamy, and rich with flavor, sautéed scallops provide a nice alternative to fish. Scallops with wine sauce are easy to prepare, and make a perfect appetizer or stand-alone entree. They're chock full of healthy nutrients - Omega 3, B12, magnesium and potassium. Light on the palate, these scallops are tasty and nutritious.
Instructions
Things You'll Need:
scallops, 1/2 - 1 lb.
olive oil
1 onion, diced
white wine, 1/2 - 1 cup
1 lemon (juice)
salt And pepper
Step 1
SELECT FRESH SCALLOPS.
Use large, fresh scallops. Figure 2 - 3 scallops per person for main entree, or one scallop per person as an accompaniment or appetizer.
Step 2
OPTIONAL STEP: REMOVE "FOOT" FROM SCALLOPS.
Some scallops still have the less tender "foot" attached. Just pull it off and discard, or chop and freeze for later use in chowder. Or, ask the fishmonger to check scallops.
Step 3
SELECT WHITE WINE.
Scallop dishes are traditionally served with light, semi-dry white wines. Many cooks use economical Chardonnay or Chablis for cooking. But if possible, try using your dinner wine for cooking this recipe. Consider a Sauvignon Blanc.
Step 4
BROWN THE ONIONS IN OLIVE OIL.
On medium-high heat, quickly sauté diced onions in fry pan until golden brown, about 2-5 minutes.
Step 5
ADD SCALLOPS.
Add scallops to hot pan, with the onions pushed to the side. Sear and brown the scallops, about 30 seconds on each side.
Step 6
ADD WHITE WINE.
Stir wine, onions and scallops together. Cover, and cook 3 - 4 minutes.
Tip:
Scallops cook quickly and turn opaque when done. Over-cooking can toughen them.
Step 7
TEMPORARILY REMOVE SCALLOPS.
Using slotted spoon, remove scallops - leaving onions & wine sauce in pan.
Step 8
ADD SEASONING TO WINE SAUCE.
Add lemon juice, salt and pepper to the wine sauce. Simmer 2 - 5 minutes, until sauce is thick and reduced by about half.
Step 9
MIX SCALLOPS BACK INTO SAUCE.
Return the scallops to the pan, and give a quick stir just to heat through.
Step 10
SERVE PIPING HOT.
On heated plates, pour onions and wine sauce over the scallops.
Tip:
If you are adventurous or prefer a red wine with dinner, try a light Pinot Noir - for an unconventional and slightly naughty flavor combination.
Scallops are one of the many seafood delights that we can enjoy as people. More often people pan fry scallops only for one reason, and that reason being that they do not know how to cook them any other way. In this "how to" article I will walk you through the easy process of broiling scallops and take away that old age pan frying routine.
Instructions
Things You'll Need:
Scallops
1/2 cup of Butter
Garlic
Parmesan cheese
Thin pan
How to Make Broiled Scallops
Step 1
First step in broiling scallops is to go out and buy scallops first. Go to your local fish monger or to your seafood department in your local grocery store. Ask for scallops and be sure that they are fresh and have no smell whatsoever.
Step 2
Once you get the scallops home, rinse them off inside of metal strainer. Place onto greased pan and set aside for a few minutes.
Step 3
Take your garlic and butter and place inside microwave container, place inside microwave until the butter is completely melted. Pour mixture of garlic and butter over scallops, toss scallops around until each one is covered in the mixture.
Step 4
Place inside of over and turn it on broil. Be sure to watch the scallops very carefully, broiling them can over cook or burn them in no time. Once you see the scallops slightly turning any color it is time to remove them immediately. Take out of oven, arrange on plate, serve and enjoy !
Tips And Warnings
Be sure to be extremely careful when broiling, oven is excessively hot and will burn foods very quickly.
Make sure that scallops are fresh and have no smell. Fresh seafood should not smell fishy.
Scallops are enjoyed around the world, and found in nearly every cuisine. The scallop grows in a beautiful shell. Scallops are active in their ocean and bay surroundings, moving by opening and closing their shells. The abductor muscle, which helps propel the scallop through the water, is the part of the scallop most commonly consumed.
The soft, sweet scallop is enjoyed as raw sushi, and cooked in an infinite number of ways. Scallop seasons vary throughout the world. Fresh and frozen scallops are usually readily available. Scallops are a great source of protein, vitamin B-12, omega-3 fatty acids, magnesium and potassium.
Scallops can be prepared in seconds when flash frying over high heat. They can be pan seared and baked, broiled, grilled, and sautéed. They are delicious any way they are prepared. The scallop itself has such a wonderful flavor it is often prepared and served very simply so as not to overwhelm the taste of the scallops.
Scallops are great for brunch, lunch, or dinner, as an appetizer or a main dish. Check out our growing collection of tried and tested scallops, bookmark the site and come back often.
Featured Scallop Recipe
A. Grilled Scallops With Pineapple, Peach Salsa
Ingredients
1 pound Sea Scallops
1 tablespoon Fresh Mint Leaves
1 tablespoon Fresh Rosemary, chopped
Extra Virgin Olive Oil
Fresh Ground Black Pepper
Salt, to taste
Salsa:
2 whole Peaches, pitted, diced
1 Sweet Red Pepper, seeded, chopped
1 Jalapeño, seeded, chopped
1 tablespoon Fresh Lime Juice
1/4 cup Fresh Cilantro - chopped
1/2 Red Onion, chopped
15 ounces canned Crushed Pineapple, drained
Preparation:
Place half dozen scallops per skewer.
Drizzle each kabob with extra virgin olive oil.
Season scallops with mint, rosemary and black pepper.
Place kabobs in refrigerator. Marinate for 30 minutes, up to an hour.
In a medium serving bowl, combine all salsa ingredients. Chill until ready to serve.
Preheat grill to medium heat.
Season scallops with salt.
Grill over direct heat a few minutes. Turn. Grill the other side.
Serve with salsa.
B. Scallops with Red Pepper Sauce
Ingredients
4 ounces uncooked linguine
1/4 pound fresh or frozen sea scallops, sliced into thin rounds
1/2 cup diced sweet red pepper
1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1 tablespoon olive or vegetable oil
2 tablespoons grated Parmesan cheese
Directions
Cook linguine according to package directions. Meanwhile, in a skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture over linguine. Sprinkle with Parmesan.
Grilled scallops can turn a regular steak dinner into a simple surf and turf entrée or they can stand alone as a lovely seafood main dish.
The most important thing to note when grilling scallops is to make sure you oil the scallops and the grill well before grilling. Otherwise your scallops will start to stick to the grill and will come apart when you try to turn them. The other key to excellent grilled scallops is to make sure you cook them over direct heat. You want to sear the outside while allowing the inside to cook almost all the way, trusting it to finish cooking on the serving plate before your diners dig in. Do not overcook scallops or they will be tough. It is better to undercook than overcook scallops.
Begin with fresh, dry scallops (that have not been packed in brine). Do not use flash frozen scallops unless you absolutely have to. They have a tendency to be more rubbery than fresh scallops. If the fishmonger has not properly prepared the scallops, remove the tough crescent-shaped muscle from each scallop. Check the size of each scallop. If the individual scallops are bigger than two inches in diameter, cut them in half or slice each scallop horizontally before cooking.
Grilled Scallops
Ingredients You Will Need:
1 pound scallops
½ cup olive oil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon sweet Hungarian paprika
8 lemon wedges
½ cup melted butter
1 tablespoon chopped fresh parsley
Combine ¼ cup olive oil, salt, pepper and paprika in a shallow bowl and mix well. Place scallops in bowl and coat with olive oil and spices. Use remaining ¼ cup of olive oil to oil grill. Slide scallops onto prepared skewers (wooden skewers should be soaked in water for 30 minutes to prevent catching fire on grill), allowing space between each scallop.
Bring grill to medium-high heat in area where you will be grilling scallops. Place scallops on grill. Cook on medium-high heat about two minutes per side, just until opaque. Turn skewers to ensure all sides get time on the full heat. Remove from heat before completely cooked and allow to finish cooking on serving plate.
Serve with melted butter sprinkled with fresh parsley and lemon wedges. Eat immediately. Enjoy!
Pair this one-dish meal with a side of garlic bread. It's perfect for sopping up every last drop of the delicious sauce.
Yield: 4 servings (serving size: about 4 ounces scallops and 3/4 cup bean mixture)
Ingredients
2 tablespoons olive oil, divided
1 1/2 pounds sea scallops
1/4 teaspoon salt
1 cup prechopped onion
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup dry white wine
1 cup fat-free, less-sodium chicken broth
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
2 tablespoons chopped fresh basil
Preparation
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.
Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes. Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts. Remove from heat; stir in basil.
Grilled garlic bread is great for dipping into the brothy beans. Heat a grill pan over medium heat. Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread. Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.
If you are looking for a quick dish that tastes amazing, looks difficult and expensive but really is fast, easy and cheap you found it. Now throw in that it’s gluten, dairy, and soy free and we have a go to meal! What takes the longest is waiting for the water to boil for the pasta. Head to your fishmonger and ask him for 4 sea scallops if you’re cooking for two. If you have any leftover red sauce or tomatoes use those. You only need a handful of spinach and half an onion. Oh, and you’ll really want that Easy Homemade Fresh Chorizo. That completes this dish and pulls it all together.
Now if you’re the type that has to have bread when serving pasta, well have that ready to go. This dish is so fast that it might not have time to bake up in the oven.
Ingredients:
4 Sea Scallops
2-4 oz of cooked Easy Homemade Fresh Chorizo
handful of fresh spinach, sliced
1/2 onion sliced thin
1 clove garlic chopped
Extra Virgin Olive Oil
Earth Balance Butter Substitute Soy Free
Your favorite tomato sauce, fresh tomatoes or canned tomatoes.
box of spaghetti -I eat Ancient Harvest quinoa pasta which is gluten free and packed with protein
Celtic Sea Salt and Pepper to taste
Directions:
First, put that pot of water on to boil. I have a really cool pasta pot that has a strainer insert that is great, but this pot takes longer to heat up.
Start your sauce by caramelizing the onions on medium in a little olive oil mixed with a little butter substitute. Start off with a tsp of each. Add more only if needed.
When they are brown and have released their sugars, add in the spinach and wilt it down for a minute or two. Add in the garlic, sauce, and salt and pepper to taste. If you are using tomatoes and not a sauce, add in a tsp of Italian Seasonings or Pasta Seasoning from Penzeys. Either way, taste it now to see if it needs any more spices.
Cover the sauce and keep it warm. Hopefully by now the water has started to boil and you can add your pasta. Make sure you add in salt to the water before you add the pasta. It’s your only chance to season the pasta.
Now that the pasta is cooking place your dry scallops in a pan on medium high with a little olive oil. It will only take them around 5 minutes to brown on one side. Turn and cook up another couple of minutes. You don’t want to over cook the scallops.
I then remove them from the pan to keep them from over cooking and getting tough. Cover lightly with a piece of foil until you are ready to serve.
My pasta only takes 9 minute to cook so the timing works out.
Drain the pasta and toss it into the sauce. Combine well.
Plate the pasta with your tongs and give it a twist. Top with one or two scallops and sprinkle with your cooked chorizo.
You are now ready to eat. Grab a nice bottle of wine, that bread if you must and even a nice side salad. You can make this meal for company and they will be honored for such an extravagant dish. Don’t you dare tell them how easy it was. Just smile and say thank you.
Notes:
You can substitute bacon or pancetta for the chorizo.
Use your favorite pasta and your favorite sauce.
You can substitute the really big shrimp U-10 for the scallops. Bay scallops are small and could be used, but are more work.
Probably among all bivalve mollusks, it is the scallop that has the most attractive shell. The shell resembles a woman’s fan — ribbed and scalloped around the edges. The meat is creamy white and orange in parts because of the algae the mollusks consume. Sea scallops are larger than bay scallops. The ones I baked for lunch today are sea scallops which I bought frozen with the empty half shell already discarded. It was just really a matter of thawing and seasoning the scallops and baking them.
Because scallops have a natural sweetish flavor, I didn’t want to overpower them with a heavy sauce. I started by sprinkling them with a little salt and pepper. Then I mixed together some olive oil, chopped basil leaves, garlic and onions. I placed a teaspoonful of the mixture on each scallop then baked them in a moderately hot oven for about two minutes — just long enough until they turned opaque. Scallops cook fast and the meat toughens when overcooked. So, two minutes in a preheated oven was just about right.
I served my baked scallops with a chicken, gizzard and upo (bottle gourd) soup which I will post in a bit.
Scallops are a beautiful delicately flavoured meat, and require the shortest of cooking times. Overcooking makes the meat tough, and results in loss of flavour.
You will need about 4-5 scallops per person, depending on the size, and which course you are cooking.
In this simple lesson, we will learn how to cook scallops that are pan-fried.
Make sure that before you start, you dry the scallops on a piece of kitchen paper, and season with salt and freshly ground black pepper on both sides.
Scallops must be thoroughly dry when they go into the pan.
You will need to coat a heavy based pan (I use prefer to use a 12" pre-seasoned skillet to get the perfect result) with vegetable oil, and leave for a few minutes to get hot. The hotter the better, you want the scallops to caramelised nicely - not stew in their own juices.
Once the pan is hot you can pop the scallops in, they don't need long, depending on size. Roughly about a minute on each side. (they are cooked through when they are no longer translucent)
After you have turned them over, pop a generous sized knob of butter into the pan, and allow to brown slightly. Finish the scallops off by coating them in the butter towards the end of cooking.
Spoon out onto a piece of kitchen paper. You are ready to serve.
How To Cook Scallops - Grilled
In this simple lesson, we will learn how to cook scallops that are grilled.
Start by preheating the grill to a high temperature.
Once the scallops are prepared and dried and seasoned, remove the grill tray and coat the rack with oil so that the scallops don't stick to it.
It is always better to brush your scallops with melted butter before hand, this helps to keep them moist during cooking.
They take roughly a couple of minutes on each side, or until cooked through. Once again this depends on their size.
Once cooked, more of the melted butter can be brushed on for flavour.
How To Cook Scallops - Poached
In this simple lesson, we will learn how to cook scallops that are poached.
Once the scallops are prepared, dried, and seasoned they are ready to be poached. They can be poached in stock or wine.
You can do this by bringing the liquid to the boil in a skillet, and simmering the single layer of scallops for about 3 to 5 minutes, depending on size, over a moderate heat. They will need to be turned once.
After cooking they can be taken out and placed on a warm plate ready to be served.
I’ve never had Shrimp Newberg, so I would have no idea how it should taste. That’s pretty much how I cook. Find a recipe that sounds good, then take my chances. Keeps my life and cooking exciting. I have my share of failures, but this recipe is a success.
This lightened up version of Shrimp Newberg comes from Rachael Ray. I have to assume that a true Shrimp Newberg would be loaded with cream and lots of butter. I’m glad Rachael lightened it up for me.
What a terrific combination of bite-sized pieces of shrimp in a cream sherry sauce. Rachel’s recipe didn’t call for asparagus. I think my version is better. Gotta get those veggies in whenever I can. Besides asparagus is in season, and inexpensive. Don’t you think it adds wonderful color and crunch?
Don’t look too closely, I was out of brown rice, so I had to use white rice. Yikes! Time to stock the pantry again. I’m embarrassed to say, I enjoyed every bite. White rice is a treat in my house.Happy cooking!
Delightfully Light Shrimp Newberg
Serves 4
2 cups rice, cooked
3 tsp butter
1 ⅓ cups fat free milk
1 pound large shrimp, peeled and deveined, then cut into thirds
2 tsp cornstarch
1 large shallot, finely chopped
2 tablespoons flour
2 cups asparagus, thin stalks cut into 2″ pieces
¼ cup sherry
salt and pepper
Heat large saucepan over medium heat. Add butter, onion and asparagus. Saute for 5 – 10 minutes until asparagus is crisp tender.
Add flour to saucepan and cook another minute.
Combine milk and cornstarch. Whisk until smooth and add to saucepan.
Cook until slightly thickened, then add sherry and shrimp. Cook another 3 minutes until shrimp is no longer translucent. Salt and pepper to taste.
Serve with rice.
What’s good for me in this dish?
Shrimp is low in fat, and higher in cholesterol; however, studies show that it can raise HDL and triglyceride levels. It has B12 for hearth health, omega-3 fatty acids for anti-inflammatory effects, and antioxidants selenium, copper and zinc.
Asparagus tops the charts in vitamin K and folate. It’s also a good source of vitamins C and A. Folate is essential for a healthy cardiovascular system. Asparagus also contains potassium, making it a natural diuretic.
Devein shrimp, wash and pat dry with a kitchen towel. Add all seasoning and apply evenly to shrimp. No swishing around in a ziploc bag a la Food Network chefs please. Cover and let marinate for 5-10 minutes. Dredge each shrimp in rice flour or semolina so it's well coated. Shake off excess.
Heat your pan on medium-low heat. Drizzle oil all over (not too much, you don't want oily sea food). Place shrimp on pan so they don't touch each other. Fry for 3-4 minutes until they become crisp. Turn over and fry on the other side. Add a little more oil if necessary. Remove on absorbent paper when done.
I use my trusted cast iron griddle for frying. It gives me the same crispy, non oily texture that I grew up eating (everyone used cast iron in India until non stick picked up in the 80s). Cast iron retains heat better and distributes it evenly so you get great results every time. Besides the surface just gets better with use.
Other options for frying - silver and black pomfret, head or tail on shrimp, bombay duck, kingfish, mackerel etc.
Cooking Fresh Shrimp... Rule #1 ! Don't Over Cook Them.
Shrimp is one of the easiest shellfish to cook. They can be cooked in an number of different ways and adapt well to many shrimp recipes.
The second rule in cooking fresh shrimp is to start with a high quality shrimp, one that is full of flavor, firm and sweet.
I prefer to always buy raw gulf shrimp in the shell for any way I plan on cooking shrimp. They are less processed and result in a better flavor. Shrimp are very easy to peel and devein.
An already peeled and deveined shrimp looses a lot of it's flavor when they are processed.
The same goes for cooked peeled and deveined shrimp, to me there is just not as much flavor as a shell on shrimp.
So to have great shrimp, know what kind of shrimp you are buying, buy them in the shell, peel your own and get cooking.
FRESH-COOKED SHRIMP
6 c. water
2 tbsp. salt
2 tbsp. vinegar
2 bay leaves
1 tsp. mixed pickling spices
2 stalks of celery
2 lbs. fresh or frozen shrimp in shells
Combine water, salt, vinegar, bay leaves, spices and celery; bring to boiling.
Add shrimp (in shells, or peeled and cleaned). Cover; heat to boiling, then lower heat and simmer gently until shrimp turn pink, about 5 minutes. Drain. If cooked in shell, peel shrimp; remove vein that runs down back. For appetizer, chill; pass Cocktail Sauce. Makes 4 or 5 servings.
COCKTAIL SAUCE:
3/4 c. chili sauce
2 to 4 tbsp. lemon juice
2 to 3 tbsp. horseradish
2 tsp. Worcestershire sauce
1 tsp. grated onion
Few drops Tabasco sauce
Combine ingredients; add salt to taste. Chill. Serve with shrimp. Makes 1 cup.
Along with hot dogs, hamburgers and steak, shrimp is among the most popular foods to grill. Grilling shrimp is fairly simple and takes only a few minutes. However, it is important to properly prepare your shrimp for the grill by peeling and de-veining them. Because shrimp are so narrow, it is also important to thread each shrimp onto a skewer to prevent them from falling through the grate. Finally, the correct cooking temperature and time are both vital to ensuring that your shrimp are thoroughly cooked, yet not dried out.
Instructions
Things You'll Need:
Paring knife
Two-pronged skewers
Unsalted butter
Peeling and De-veining
Step 1
Grasp the portion of the shell just above the tail from the top of your shrimp, then pull the shell away from the tail to separate the shell from the tail.
Step 2
Peel the shell off the top of your shrimp and the legs off the bottom.
Step 3
Cut a shallow slit along the top of your shrimp with a sharp paring knife to expose the vein, then pull the vein with your fingers.
Cooking
Step 1
Prepare the grill for direct medium heat (350 and 450 degrees F), so the shrimp will be cooked directly over the grill's flame rather than to the side of the heat source. If you are using a charcoal grill, spread the coals evenly across the coal grate.
Step 2
Insert two-pronged skewers through your shrimp. Two-pronged skewers reduce the chance of the shrimp falling through the grates of your grill, and also hold your shrimp steady when it is turned, keeping it from spinning.
Step 3
Place one side of the shrimp onto the grill, directly over the medium heat, then let the shrimp cook for two to three minute.
Step 4
Flip the shrimp over so that the opposite side rests against the grill, and cook the shrimp an additional two to three minutes.
Step 5
Remove the shrimp from the grill and lightly baste both sides of the shrimp with melted, unsalted butter.
When you think of deveining shrimp, your first thought may be that it isn't the most enticing task. Actually, deveining shrimp is very easy to do! While shrimp can be cooked and eaten with or without the vein, most people remove it. This is more for presentation rather than taste, but leaving the vein in can result in a gritty taste when it is bitten into. Just remember, the vein is the digestive tract of the shrimp, so more times than not, you will probably want to remove it.
Before you begin to devein your shrimp, start by keeping them in a bowl of ice water. This will keep the shrimp fresh while you are working on the others.
If you will be using shrimp that have already been shelled, the only thing you will need is a small, thin, sharp knife. A common paring knife will do. Start by holding the shrimp, backside up, and run your knife down the length of the shrimp. This will expose the vein. To remove the vein you can use your finger, or the tip of your knife to pull it out of the shrimp. You may also run the shrimp under a stream of cold water which, in some case, the vein will simply wash away. When finished, replace the shrimp into the ice water to keep it fresh until you are finished deveining and ready to cook.
If you plan on cooking your shrimp with the shell still on, you can still devein them. In this case you will need a shrimp deveiner, a knife-like kitchen tool made specifically for deveining shrimp with their shells on. This can be purchased at any kitchen supply store.
Start by holding the shrimp backside up, and place the deveiner under the tip of the shell. Gently slide the deveiner up the back of the shrimp, towards the tail. The deveiner has a serrated edge that the vein will adhere to, while cutting the shell with its sharp, upper edge.
To clarify butter, melt butter over low heat. Skim off the white foam that forms on top, then strain clear golden butter through cheesecloth into container. Discard milky residue at the bottom of pan. Clarified butter will keep, covered, in refrigerator for up to 2 months.
PREPARATION:
Heat clarified butter in large skillet over medium heat. Add garlic; cook and stir 1 to 2 minutes or until soft but not brown. Add shrimp, onions, wine and lemon juice; cook 2 to 4 minutes or until shrimp turn pink and opaque, stirring occasionally. Do not overcook.
Add chopped parsley; season with salt and pepper. Garnish with lemon slices and parsley sprigs.
In a medium bowl, make the marinate by mixing 2 tbs olive oil, cumin, ginger, paprika, cayenne pepper and chop cilantro. Add the shrimps and let it sit to marinate in the refrigerator for 15 - 1 hour.
eat the iron skillet over medium high heat, season the shrimps with salt and pepper, and cook them for about a minute on each side.
In a small bowl, combine the rest of the olive oil with limes juice, salt and pepper. Mix well and set aside.
Put mango, avocado and baby arugula in a salad bowl, add the dressing and toss well.
Arrange the salad in an individual plates, top each plate with 4 - 5 shrimps.
Wonton wrappers, cut into small squares -adjust size according to size of your shrimps
12 chives, soaked in hot water
Enough cooking oil to deep-fry
Method:
First, marinade the shrimps with garlic powder and cooking oil. Wrap each shrimp and brush with egg on edges to seal together. Place the shrimp diagonally across the wrapper squares and then wrap. Next, tie each 'shrimp parcel' with a chive and cut off the extra lengths. Place a damp paper towel on top of the wrapped shrimps as you work with each shrimp. Heat up enough oil to about 300 degrees F. Deep-fry in batches, making sure they don't stick to each other in the wok or pan. This should take about 2 minutes unless you're using very large shrimp. Serve with sweet chilli sauce or soy if desired.
B. Grilled marinated jumbo prawns
Prep time: 5 min, plus 30 mins marinatingCook time: 5 minServes:2-4
A delicious seafood supper in a flash!
Ingredients
12 raw jumbo prawns, (about 400g in weight)
4 red chillies, deseeded and finely chopped
2 clove garlic, finely chopped
olive oil, for drizzling
black pepper
01/2 lemon, juice only
Method
Slice each prawn open lengthways and remove the digestive tract, keeping or removing the heads as desired. Wash thoroughly under a cold running tap. Pat dry with paper towel.
Lay the prawns out on a baking tray and sprinkle with the chopped garlic and chilli. Drizzle with olive oil and leave to marinate in the fridge for 30 minutes.
After marinating, season to taste.
Place the prawns under a hot grill, turning once, until lightly browned on both sides.
Remove from under the grill and drizzle with lemon juice before serving.
The flavour and crunch of the prawns is further enhanced by the grilling, and the zucchini and sauce complement the dish well. This dish can be prepared ahead of time for barbecues.
Serves 2
Ingredients:
6 large peeled and deveined tiger prawns
2 bamboo skewers
1/2 green zucchini, thinly sliced
1/2 yellow zucchini. thinly sliced
Salt and pepper to taste
Oil for brushing
For the sauce:
Juice of 1/2 lemon
2 tablespoon extra-virgin olive oil
1 sprig of coriander, roughly chopped
Method:
Heat a griddle or skillet pan.
Mix the ingredients of the sauce together.
Skewer 3 prawns to 1 bamboo skewer.
Season the prawn kebabs and zucchini slices with salt and pepper.
Lightly brush kebabs and zucchini slices with oil before placing on the hot pan.
Cook till the prawns turn pink and the zucchini is tender.
Mixed the ingredients for the sauce together, drizzle on the kebabs before serving hot.
Tender, juicy prawns in a rich, creamy garlic sauce.
We purchased 475g of headless, unshelled green prawns for this recipe.
Serves 4 as an entrée.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
110g uncooked rice (or 1 1/3 cups cooked rice)
0g (1 1/2 tablespoons) butter or 1 1/2 tablespoons oil
6 green prawns, peeled and deveined
large garlic cloves, peeled and crushed
50ml (1 cup) thickened cream (35 percent fat)
tablespoon finely shredded basil, firmly packed
Cook rice according to the directions on the packet. Drain and keep warm.
Heat butter or oil in a frying pan or large saucepan over medium-high heat. Add prawns and cook for a couple of minutes, until prawns have just changed colour but are not completely cooked through. Turn prawns once during cooking.
Reduce heat to low, stir in garlic and cook for about 30 seconds, being careful not to brown garlic (it can develop a bitter flavour).
Add cream and increase heat so that the mixture is simmering rapidly.
While the sauce is reducing (keep an eye on the sauce to ensure it doesn't reduce too much), spoon one quarter of the rice into a mould with about 1/3 cup capacity (we use a 1/3 cup measuring cup). Using the back of a spoon, firmly press the rice into the mould. Invert mould onto a serving plate, tap on mould to release rice and lift mould away. Alternatively, use a ring mould. Repeat with remaining rice.
Simmer sauce until it has thickened to the desired consistency and prawns are cooked through. Stir in basil and remove from heat.
Place 4 prawns on each plate. Drizzle prawns with sauce and serve immediately.
3 minced yolks of hard boiled eggs (keep the whites, also minced for the salad)
1 lemon
For the soya bean salad
200 grams (half a pound) bleached (1 minute in boiling water fresh soya beans
20 grams (2/3 oz) fresh peeled ginger cut into very small cubes
2 cider vinegar soupspoonfuls
1 soya sauce soupspoonful
a little chive
Direction :
1/carefully shell the tail of each prawn that must still stick to the head, open then in 2 by the lenght from the tail on its 3/4 and get rid of the instestine
2/In a bowl, blend with a whip the soya sauce, curry, hard boiled eggs yolks and basil to get a paste
3/pre-heat your oven at 356°F on the grill position
4/brush a little olive oil on the bottom of a cooking dish, lay down the opened prawns and slightly coat them with the curry paste and put into the oven at half eight during 12 minutes (6 minutes on each side
5/during the prawns cooking, prepare the salad : in a sald bowl, prepare the dressing with the vinegar, soya sauce, minced hard boiled eggs whites, then ginger and soya beans, mix quicky with spoons and present the salad on 4 service dishes, topped with chopped chives
6/take the browned prawns out of the oven, sprinkle a little lemon juice on them and put 3 prawns around the salad in each dish and enjoy while the prawns are still warm.
If you would like to buy all of the above spices please add them to your basket. You can remove any spices or products which you already have from the basket.
Cooking Method for Prawn Curry
Serves 4
To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.
Pour the oil into a large saucepan bring up to a medium heat. Add the onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Sweat the onions gently until they become translucent.
Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.
Now add your 800g Small peeled prawns cooked or uncooked stir in well.
Mix the Yogurt, Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10 Minutes. Stir occasionally.
Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.
Hot and Spicy Prawns is a simple Indian Curry Recipe. You can tone down the heat by reducing the number of dried Chillies but Hot and Spicy Prawns is meant to be just that, hot and spicy. This Indian Curry Recipe is a one pan dish that takes only minutes to prepare and cook so is an ideal recipe for a work day. Hot and Spicy Prawns is a great fusion of flavours. First you notice the sweetness followed by a the spice flavours before the heat creeps up on you.
Ingredients for Indian Curry Recipe – Hot and Spicy Prawns
20 Fresh Prawns, shelled and cleaned.
2 Mediun onions, peeled and roughly chopped
3 Green Chillies, chopped
2 Tbsp Tomato puree
1 Tsp Fresh Turmeric, grated
2 Tsp Coriander roots, chopped
2 Tbsp Coriander leaves, finely chopped
4-6 Dried Chillies, ground to a powder in a mortar and pestle or spice grinder
2 Tbsp Lime Juice
1 Tsp Salt
1 Tbsp Coriander leaves, finely chopped for garnish
Method
Put all the ingredients, except the Prawns, vegetable oil and the coriander leaves for garnish, into a blender or food processor and process until you have a loose paste.
Add the vegetable oil to a wok and put over a medium heat. When the oil is hot, add the paste from the blender and fry for about 4 minutes or until the paste begins to thicken.
Add the Prawns and continue cooking for about 4 minutes or until the prawns are cooked.
Remove from the wok and serve garnished with coriander leaves.
B. Creamy Prawn Curry (Chingri Malai)
Serves: 4
Cooking time (approx.): 5 minutes
Style: Indian Non-Vegetarian (Bengali)
500 gram(s) headless prawns shelled, deveined and cleaned
½ teaspoon(s) turmeric powder
1 cup(s) onion paste
1 teaspoon(s) ginger paste
1 teaspoon(s) red chilli paste or powder
2 bay leaves
1" piece cinnamon
4 each of cloves and green cardamoms
2 cup(s) coconut milk
2 tablespoon(s) ghee(clarified butter) / butter
salt to taste
Rub the prawns with some salt and wash well. Apply some turmeric powder and keep aside for 5 minutes.
Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns briefly. Strain the prawns from the pan and keep aside. Now, add the bay leaves, cloves, cinnamon and green cardamoms. Saute briefly. Add the onion paste and stir fry on medium heat for about minutes or till the paste is browned. Add the red chilli paste / powder and ginger paste. Fry briefly on low heat till the oil separates.
Add the prawns and coconut milk. Add salt as required. Mix gently. Simmer on low heat for about 2 minutes.
Mix in the remaining ghee (clarified butter) and cover tight for a little while.
TIPS:
Traditionally, pure ghee(clarified butter) is a must in this recipe. However it can be substituted with any cooking oil, although that may not result in as flavorful a dish.
Coconut milk is available in tins or tetrapacks off the shelf in Asian markets. However, it is important that it be of a fresh date.
A. Recipe: Easy Scallops Baked in Chardonnay Cream
If you have really nice, big scallops, you’ll want to cook them simply and lightly in an oiled saute pan– they’re perfect just as they are. Which means this scallops recipe isn’t for you. But if you have smaller, cheaper scallops (like little frozen bay scallops or something similar) these scallops baked in a creamy sauce and covered in crisp bread crumbs are to die for. Make this baked scallops recipe into a main dish served with a leafy green salad and homemade biscuits or crusty French bread. It really is perfection.
Serve with a nice bottle of Chardonnay or and American Riesling.
Ingredients:
2 lbs. fresh scallops
1/4 C. butter or margarine
1 medium red bell pepper, diced
1 sweet onion, diced
2 stalks of celery, diced
1 C. chopped mushrooms
3 cloves garlic, minced (or to taste– I add more)
1/2 C. Chardonnay
3 C. coarse, fresh bread crumbs
1 tsp. salt (or to taste)
1/2 tsp. freshly ground black pepper
2 C. light cream (or fat free half & half to keep it light)
1 C. sharp cheddar cheese, shredded
Instructions:
Preheat the oven to 400 degrees F.
In a large skillet over medium heat, melt the butter. Cook the red pepper, onion, celery, mushrooms, and garlic in butter until tender. Add wine and let it cook away, about 3-4 minutes. Add vegetables to scallops in a large mixing bowl and stir to combine.
Meanwhile, combine bread crumbs, salt, and pepper in a small mixing bowl. Stir into veggie/scallop mixture.
Place scallop mixture into a prepared casserole dish. Pour cream over.
Cook 15-20 minutes, til hot and bubbly. Sprinkle cheese over. Return to oven until cheese is melted, about 3-5 minutes.
B. Sauteed Scallops
Ingredients
1/4 cup butter
2 cloves crushed garlic
2 sprigs fresh rosemary
1 pound scallops
Directions
In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.
1 (10.75 ounce) can condensed cream of chicken soup
1 pound cleaned shrimp
salt to taste
1/4 teaspoon hot pepper sauce to taste
1/4 teaspoon cayenne pepper
Directions
In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.
Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
B. Marinated Grilled Shrimp
Ingredients
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Directions
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Footnotes
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
1 tablespoon Chinese cooking wine (rice wine preferred)
6 tablespoons of grated coconut (dry fried until golden brown)
Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.
Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.
B. BRINJAL PRAWN CURRY RECIPE
Ingredients:
2 Cups prawns (cleaned)
1 Cup brinjal
1/2 Cup tomatoes (chopped)
1 tbsp Cumin seeds
1 tbsp Mustard seeds
1/2 tbsp Turmeric powder
4 Green chillies
4 Garlic flakes
1/2 Cup water
Salt to taste
Oil for frying
How to make Brinjal Prawn Curry:
Cut brinjal into slices.
Grind mustard seeds, green chillies, coriander leaves and garlic flakes to make a paste by adding water.
Heat the oil.
Fry brinjal slices till crisp.
Keep it aside.
Now fry prawns till golden brown and keep them aside.
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