bFeedme

Cooking, Recipe and Food Blog

Scallops in Black Bean Sauce

By

Scallops are one of my favorite types of seafood. They have a light and sweet taste with a texture that is similar to shrimps. This dish is a delicious entrée that will go well with plain or fried rice. You may even add more vegetables if desired. Bell peppers are good additions to this recipe as well because they can add more color and aroma to it.

 

Ingredients:

600g scallops

1 small carrot, peeled and julienned

1 teaspoon salted black beans, rinsed and mashed

1 small fresh red chili, deseeded and chopped

1 tablespoon chopped garlic

1/2 inch knob of ginger, chopped

2 tablespoons oil

1/4 teaspoon salt

1 large bunch spring onion, chopped

For the sauce:

1/2 cup chicken stock

1 teaspoon light soy sauce

2 teaspoons cornstarch

1/4 teaspoon sugar

1/2 teaspoon sesame oil

Ground white pepper

 

Combine the chicken stock, soy sauce, cornstarch, sugar, sesame oil and white pepper in a small bowl and mix it well. Set it aside.

Next, heat the oil in a medium sized saucepan or wok over medium flame. Sauté the garlic for 1 minute until it is light brown. Add the black beans and chili. Cook it for another minute or until it becomes fragrant.

Place the carrots in the pan and cook it for 2-3 minutes or until it is soft add sesame oil if the vegetables start to stick to the pan. Add the scallops and cook them for 3-5 minutes or until they are cooked. Do not overcook them, because they may become tough.

Stir the prepared sauce mixture and then pour it into the pan. Set the heat to high and add the spring onions. Bring it to a boil. Remove from heat. Transfer the scallops to a serving plate and serve immediately with rice and vegetables.

 

Photo Courtesy Of:   FotoosVanRobin

Coquilles Saint Jacques

By

I personally love baked shellfish may it be oysters, mussels or scallops. This recipe reminds me of oysters Rockefeller but with a different twist to it. I love the tasty mix of the sea and the creaminess of the sauces.

 

Ingredients:

1 cup fish stock

1 cup white wine

500g scallops

100g butter

4 spring onions, chopped

2 bacon slices, finely chopped

100g button mushrooms, thinly sliced

1/4 cup plain flour

3/4 cup cream

1 teaspoon lemon juice

Salt and freshly ground black pepper to taste

1 cup breadcrumbs (preferably fresh)

Lemon wedges to serve

 

Clean the scallops and cut them in half. Rinse the shells as well and then set them aside.

Preheat the oven at 180C and lightly grease a baking dish or tray. After, grease the shells and place them on the baking dish.

Pour in the fish stock and the wine into a medium sized saucepan over high heat. Bring mixture to a boil and then add the scallops. Reduce the heat to low and allow it to cook for 2-4 minutes or until the scallops are cooked. Remove the scallops and transfer them to a plate. Cover them to keep them warm.

Increase the heat and let the soup stock and wine mixture boil again. Cook it for another 5 minutes or until the liquid is reduced to half or around one and a half cups remain. Remove from heat.

Melt 3/4 of the butter in another medium sized saucepan over medium heat. Sauté the bacon, mushrooms and spring onions for 3-5 minutes until they are soft and lightly browned. Add the flour and stir the mixture for 2 minutes. Gradually pour the reduced stock mixture and bring it to a boil while stirring occasionally. Cook it for another 3-6 minutes or until the mixture thickens; next, fold in the cream and lemon juice. Season it with salt and pepper to taste. Keep warm.

Combine the remaining butter and breadcrumbs in a small bowl and then place the cooked scallops back into their shells. Place some cream sauce over the scallops and then top them with the butter and breadcrumbs mixture. Bake the scallops for 5-8 minutes or until the breadcrumbs are golden brown. Once they are cooked, carefully place the scallops on a platter and serve immediately with lemon wedges.

 

Photo Courtesy Of:   punzy

Scallops en Brochette

By

Brochette literally means food cooked in a skewer. Scallops en brochette is recipe is another delicious dish that is easy to make. It is perfect for lunch or afternoon barbecues with family or friends. Rice or pasta would be a perfect match for this delicious meal.

Cooking tip: Do not overcook the scallops because we do not want them to shrink and become chewy. You may baste it with the leftover cooking liquid once in a while, so that it will not dry up.

 

Ingredients:

3/4 cup white wine

1 tablespoons lemon juice

36 scallops, cleaned

1 cup parsley sprigs

4 cloves garlic, chopped

4 slices bacon, cut into 5cm strips

30g butter melted

Salt and black pepper

Metal or soaked wooden skewers

For the sauce:

1 small onion, finely chopped

2 tablespoon white wine vinegar

1/3 cup thick cream

1/2 teaspoon corn flour

Lemon wedges for serving

 

First prepare the sauce by combining 1/3 cup reserved cooking liquid, onions and vinegar in a small saucepan over high heat. Bring it to a boil and then reduce the heat to low. Let it simmer for 5 minutes until the liquid is reduced to 2-3 tablespoons. Add the flour and the cream. Stir constantly until the mixture thickens. Set aside and keep warm.

Heat the wine and lemon juice in a medium sized pan over medium flame. Add the scallops and cook it for a minute or 2 until it becomes a little translucent. Turn the scallops at least once. Drain and then reserve the liquid.

Combine the garlic and parsley in a food processor or blender. Process them for 30 seconds or until they are finely chopped. Transfer the garlic and parsley mixture to a plate.

Coat a scallop with the garlic and parsley mix and then thread it on a skewer. Alternate it with a rolled baco strip. Place at least 3 scallops on a skewer. Do this for the remaining scallops and bacon. After, brush the skewered scallops and bacon with melted butter. Season them with salt and pepper.

Grill the brochettes for 4-5 minutes, turning them often until the bacon is cooked and the edges are browned. Serve immediately with lime wedges and the sauce.

Fritto Misto di Mare

By

Fritto Misto di Mare is a mixed seafood dish that is best for sharing. It is a perfect party dish or main course during a family dinner. You can prepare boiled corn and other steamed vegetables on the side to go with it as well.

 

Ingredients:

500g fish fillets, boned, cut into cm strips

12 sardines head and bones removed

8 raw large prawns, shelled

8 scallops, cleaned and de-veined

1 large squid, cut into rings

Flour for coating

Oil for deep-frying

Lemon wedges to serve

 

Batter:

1 cup self-rising flour

1/4 cup corn flour

1 tablespoon oil

1 cup of water

Salt and Pepper

 

Tartar Sauce:

1 1/2 cups mayonnaise

1 finely chopped gherkin

1 teaspoon chopped capers

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh parsley

1/4 teaspoon smooth mustard

1 tablespoon grated onion

 

Prepare the batter by sieving the flour, salt and pepper. Make a big hole in the centre then add the oil and water. Whisk mixture until smooth.

Dry the prepared seafood using paper towels then dip them into the flour. Shake off excess flour after.

Heat the oil in a large pan until it is moderately hot. Dip a few pieces of the flour coated seafood into the batter.  Using a pair of tongs or spoons, gently lower a few pieces of seafood at a time into the pan; cook for 2-3 minutes or until it turns crispy or golden brown. Remove and drain them on paper towels. Keep warm. Continue coating and frying the remaining seafood.

To make the tartar sauce, combine all the ingredients in a mixing bowl.  Serve with capers on top.

Plate the seafood together on a plate with the tartar sauce. Add lemon wedges on the side if preferred. Serve immediately.

 

Photo Courtesy Of: synaethesia

 

 

Seared Scallops

By

 

Scallops are a good source of vitamin B12 and omega3 fatty acids. It helps control high blood pressure and it reduces the risk of heart disease. It is also said that it can protect against childhood asthma because of its anti-inflammatory compounds.

Here is a simple and healthy recipe that you can whip up for dinner or when you have guests.

 

Ingredients:

2 teaspoons garlic salt

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

2 tablespoons lemon pepper

16 sea scallops, rinsed and drained

2 tablespoons olive oil

4 tablespoons chopped fresh parsley

4 teaspoons lemon juice

 

Season the scallops with garlic salt, oregano, thyme and pepper.

Heat it the olive oil in a non-stick skillet under medium heat. Sear the scallops for 3 minutes on each side or until it is light brown. Transfer it to a bowl. Add the lemon juice and parsley. Mix well. Serve with salad.

 

Photo Courtesy Of: bitslammer

 

Seafood and Autumn Vegetable Wholemeal Spaghetti

By

Near-impossible to resist if you’re a fan of Seafood, this dish is also very healthy and very quick to make – taking twenty five minutes including preparation time.

Seafood and Autumn Vegetable Wholemeal Spaghetti

You can use Cod for this recipe, or any other White fish, if you have a preference – try with Coley or even some Scallops for a treat!

To Serve 4
300g Wholemeal Spaghetti
1tbsp Olive Oil
250g Mushrooms, sliced
500g Frozen Cod, defrosted and diced
200g Frozen Peas, defrosted
100g Frozen Prawns, defrosted
1 packet mix for Cheese Sauce
300ml Semi-Skimmed Milk

1. Cook the Spaghetti in a pan of slightly salted boiling water for twelve minutes, or until ‘al dente’, then drain and return to the pan.
2. Heat the tablespoon of Olive Oil in a large frying pan, then add the Mushrooms and fry for two to three minutes before adding the Fish chunks and cook for another one or two minutes.
3. Stir in the Peas and Prawns, then cook for two more minutes.
4. In a small saucepan, mix the Cheese Sauce powder with the Semi-Skimmed Milk, as per the packet instructions.
5. Pour this over the Drained Spaghetti, then gently mix in the Mushroom, Fish, Peas and Prawns, and cook for a further minute to warm through, stirring all the time.
6. Serve straight away, with a fresh Green Salad.

Photo Courtesy of: Noonch

Spiced Fish Kebabs

By

These Skewers are so tasty, especially when served fresh from the grill – Barbecued they are particularly delicious. If you can’t get any Monkfish, any firm Fish will work well – Swordfish and Tuna are both excellent replacements. In place of the Tiger Prawns, Scallops are a good alternative.

Fish KEbab

If you’re using Wooden Skewers, soak them in water for thirty minutes before you thread the Seafood onto them.

To serve 4
700g Monkfish Fillets, skinned
12 Large Raw Tiger Prawns
2 Garlic Cloves, peeled and crushed
1tsp Ground Coriander
1tsp Ground Turmeric
1/2tsp Ground Cumin
1/2tsp Sea Salt
1/2tsp Chilli Powder
1/4tsp Ground Cinnamon
Juice of 1 Lime
1tbsp Tomato Puree
6tbsp Olive Oil

1. Wash and dry the Monkfish fillets, and cut into twelve equal sized large chunks. Peel the Prawns, discarding the heads and removing the black vein. Wash and dry the Prawns very well, before threading onto Skewers – remember, if you’re using Wooden Skewers, make sure they’re well soaked to prevent them burning.
2. To make the marinade, combine the Garlic, Coriander, Turmeric, Cumin, Sea Salt, Chilli Powder, Cinnamon, Lime Juice, Tomato Puree and Olive Oil in a bowl, and brush over the Kebabs. Transfer the Kebabs and Marinade to a shallow, non-metallic dish, and leave to marinade overnight in a refrigerator.
3. Remove the tray from the refrigerator at least an hour before cooking. Re-Baste the Kebabs with any marinade in the tray, and place on a grill tray, and cook for six to eight minutes, as close to the heat as possible, turning frequently, and re-brushing with the marinade.

Photo Courtesy of: SuziJane