Tag: Sea Scallops

Seared Scallops with a Champagne Vanilla Butter Sauce

Cooking for your Valentine on February 14th and looking for something really different and fun? This recipe from Emeril Lagasse is perfect for a romantic dinner. I really wasn’t sure what to expect with Vanilla and Scallops, but it highlights the sweetness of scallops nicely.  I paired this with a champagne risotto based on a recipe from Giada de Laurentiis to make this recipe for Seared Scallops with a Champagne Vanilla Butter Sauce.

Ingredients:

For the risotto:

  • 2 thin slices prosciutto
  • 3 cups reduced-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 3/4 cup Arborio rice
  • 3/4 cup Champagne
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

For the Scallops:

  • 2 tablespoons minced shallots
  • 1 cup dry brut Champagne
  • 1/2 vanilla bean, split and scraped
  • 1/2 cup heavy cream
  • 1/2 cup (1 sticks), cold unsalted butter cut into small pieces, plus 1 tablespoon
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground  pepper
  • 10 jumbo sea scallops, cleaned
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh chives

Continue reading Seared Scallops with a Champagne Vanilla Butter Sauce

Seafood Arrabbiata

My boyfriend and I have been trying to eat less meat and increase our seafood, shellfish, and vegetarian dinner options. In general, vegetarian and fish dinner options are also a great choice for a weeknight dinner because they take very little time to prepare.

 

This recipe for Seafood Arrabbiata from Cooking Light incorporates a few different types of shellfish into a spicy tomato broth that is served over pasta.

“Arrabbiata” means “angry” in Italian alluding to the spiciness of the dish. You can alter the spices to your liking. I’d suggest adding very little crushed red pepper, and then having a shaker of red pepper when serving so each person can customize their level of heat.

Ingredients (serves 4):

  • 1 (16oz box) uncooked linguine
  • 2 tablespoons chili olive oil, divided  (I used Nudo Olive Oil with Sicilian Chillies), (can substitute regular olive oil)
  • 8 ounces sea scallops
  • 8 ounces peeled and deveined medium shrimp
  • salt and pepper, to taste
  • 1 medium onion, chopped
  • 1/4 teaspoon crushed red pepper (or 1/2 teaspoon if using regular olive oil)
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon anchovy paste, optional
  • 1 (28oz) can diced tomatoes
  • 1/2 cup tomato puree
  • 1/2 cup clam juice
  • 24 littleneck clams
  • 2 tablespoons chopped fresh parsley, plus more for garnish

Continue reading Seafood Arrabbiata

Exit mobile version