Scallops and Tomatoes with Angel Hair Pasta

I LOVE Scallops! LOVE! Heck I love Seafood! But Scallops are my FAV!!!! So I found this recipe and HAD to make it!!!

Recipe

1 lb bay scallops, dried well
2 tsp olive oil, divided
1 tsp butter
3 cloves garlic, sliced
1/2 cup white wine
14 oz can diced petite tomatoes, drained
salt and fresh pepper
1 tsp fresh lemon juice
1/4 cup chopped parsley
7 oz angel hair pasta
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Put a large pot of salted water to boil.

Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
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MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT – Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared:
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ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 – 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.

Add the angel hair to the boiling salted water, cook according to package instructions for al dente.

Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic
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and cook 1 minute.
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Add the tomatoes,
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wine,
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salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley,
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remove from heat.

Drain any liquid that accumulates from the scallops, then add the scallops to the skillet
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and remove from the heat.

Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated Parmigiano if desired.
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Scallops and Tomatoes with Angel Hair Pasta

I LOVE Scallops! LOVE! Heck I love Seafood! But Scallops are my FAV!!!! So I found this recipe and HAD to make it!!!

Recipe

1 lb bay scallops, dried well
2 tsp olive oil, divided
1 tsp butter
3 cloves garlic, sliced
1/2 cup white wine
14 oz can diced petite tomatoes, drained
salt and fresh pepper
1 tsp fresh lemon juice
1/4 cup chopped parsley
7 oz angel hair pasta
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Put a large pot of salted water to boil.

Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
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MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT – Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared:
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ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 – 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.

Add the angel hair to the boiling salted water, cook according to package instructions for al dente.

Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic
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and cook 1 minute.
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Add the tomatoes,
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wine,
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salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley,
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remove from heat.

Drain any liquid that accumulates from the scallops, then add the scallops to the skillet
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and remove from the heat.

Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated Parmigiano if desired.
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Ceviche

I used two Recipes for one recipe, and some ideas and additions of my own!

Recipe1

Recipe2

2 pounds medium-small shrimp, peeled and deveined
2 pounds of bay scallops, washed
4 limes, juiced
4 lemons, juiced
4 oranges, juiced
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2 large Red Bell Peppers, diced
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1 red onion, cut into 1/2-inch dice
1 serrano chile, roughly chopped
2 large tomatoes, cut into 1/2-inch dice
1 cup diced seeded peeled cucumber (1/4-inch dice)
1 bunch cilantro, stemmed and roughly chopped
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
Tortilla chips, and avocado for garnish

Add the lime, lemon, and orange juice, to bowl with shrimp and scallops stir to combine, and refrigerate overnight.
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Drain juice.

in a separate bowl Stir together the Red Bell Pepper,
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onion,
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chile
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tomato
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Cucumber
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cilantro,
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and veggies into the shrimp/scallop mixture and add in oil, salt and let sit at room temperature for about 20 minutes.
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When ready to serve, gently stir and garnish with avocado slices and tortilla chips around the sides of each in bowl or chilled martini glasses
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Ceviche

Every time I have Ceviche it reminds me of our Honeymoon to Mexico! I have made Ceviche before but I didn’t let it sit all night and well this time it got to sit plenty of time and it was SO good! So Light and fresh and you don’t feel all heavy after eating it!

Normy and me get our seafood at King Soopers by our house, but the guy we used to go to Brent is no longer there. Boo! So we get these rude people. Do NOT go to the King Soopers On Englewood Pkwy in Englewood, CO as they SUCK! It’s like you are a bother to them. I dread going to the Seafood counter. So I would have Normy go for me. And he even hated going! To the point we wouldn’t buy seafood! So I stopped in the King Soopers by my work one day and Guess who I found at the Seafood counter? BRENT! YAY! So we will be going to the King Soopers by my work now, as getting great customer service is worth the extra few minutes of driving! I like to be treated like I’m important to someones business, not like I am a bother!

The night I made this Normy and Me went for a walk to the Liquor store to get us some nice white wine to go with our Ceviche, as it was friday and well I think everyone needs a drink on Friday!
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recipe

 

1 pound bay scallops
8 limes, juiced
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2 tomatoes, diced
5 green onions, minced
2 stalks celery, sliced
1/2 green bell pepper, minced
1/2 cup chopped fresh parsley
freshly ground black pepper
1 1/2 tablespoons olive oil
1/8 cup chopped fresh cilantro

Rinse scallops and place in a medium-sized bowl. Pour lime juice over the scallops.The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
Empty 1/2 of the lime juice from the bowl.
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Add tomatoes,
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green onions,
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celery,
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green bell pepper,
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parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently.
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Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.
(I served mine in avocado, saw it on a website and thought it looked so good)
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Bay Scallop Pan Roast

So anyone who knows me, knows that I LOVE, LOVE, LOVE, LOVE scallops! They are my FAVORITE Seafood. They are so fabulous and melt in your mouth and I can eat them raw, or cooked, sautéed, wrapped in bacon. I love them! When Normy wants to make me happy he can take me out for sushi or buy me scallops! I’m easy! (Not really though) This dish has 3 of my favorite ingredients that I Love Scallops, Mushrooms, and shallots!

So my mom got Normy and I some pans, and I got them last Sunday and my dad called me Monday to see how I liked the pans, then my bro called me yesterday to see how I liked the pans, and then my mom emailed me today and asked how I liked the pans…So I took some pictures tonight so they could see I am using the pans and they are working just fine!

Recipe

  1. 3 tablespoons unsalted butter
  2. 1/2 cup fresh bread crumbs
  3. Salt and freshly ground pepper
  4. 1 tablespoon vegetable oil
  5. 1 1/2 pounds bay scallops
  6. 4 large white mushrooms, thinly sliced
  7. 1 large shallot, thinly sliced
  8. 1 tablespoon fresh lemon juice
  9. 1/4 cup water
  10. 1 tablespoon chopped parsley

In a large skillet, melt 1 tablespoon of the butter. Add the bread crumbs, season lightly with salt and pepper and cook over moderate heat, stirring, until the crumbs are golden brown and crisp, about 3 minutes. Scrape the crumbs onto a plate.

Wipe out the skillet. Add the oil and heat until shimmering. Add 1 tablespoon of the butter and let it melt. Add the scallops, season with salt and pepper and brown over high heat, about 2 minutes total. Transfer the scallops to a large, shallow dish.

Melt the remaining 1 tablespoon of butter in the skillet. Add the mushrooms, season with salt and pepper and cook over moderate heat until their liquid is almost evaporated, about 4 minutes. Add the shallot and cook, stirring, until softened, about 3 minutes. Add the lemon juice and cook for 30 seconds. Add the water and simmer for 1 minute.

Return the scallops and any accumulated juices to the skillet and season with salt and pepper. Remove from the heat and stir in the parsley. Spoon the scallops and mushrooms onto plates, sprinkle with the bread crumbs and serve.