Spanish Scallops With Garlic Cream Tomato Jam Recipes
SPANISH SCALLOPS AND RICE
Make and share this Spanish Scallops and Rice recipe from Food.com.
Provided by dicentra
Categories European
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, heat oil and butter together over medium heat until butter is melted.
- Add onion and peppers and cook, stirring, 3 minutes.
- Stir in rice and seasonings from mix, broth and basil. Cover and reduce heat to medium-low. Cook 20-25 minutes, until most of liquid is absorbed.
- Stir in cream. Cook over medium high heat, stirring occasionally to avoid scorching, 5 minutes.
- Add scallops and cook until just opaque throughout, 3-5 minutes.
- Remove from heat and stir in lime juice. Sprinkle top with tomatoes and parsley.
Nutrition Facts : Calories 476, Fat 36.3, SaturatedFat 18.6, Cholesterol 134.3, Sodium 586.5, Carbohydrate 15.3, Fiber 2, Sugar 4, Protein 23.9
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
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