Page 19 - Florida Sentinel 9-29-17

Recipes
National Fried Scallops Day is observed annually on October 2nd.
A scallop is a common name which is applied to many species of marine bivalve mol- lusks in the family Pectinidae. Scallops are a cosmopolitan family and are found in all of the world’s oceans. Many scallops are highly prized as a food source, and the name scallop is also applied to the meat of the scallops when it is used as seafood.
Although Monday is National Fried Scallops Day, here are some scallop recipes to try:
BROILED SCALLOPS
Ingredients:
1 1/2 pounds bay scallops
1 tablespoon garlic salt
2 tablespoons butter, melted 2 tablespoons lemon juice
Directions:
– Turn broiler on.
– Rinse scallop and place in a shallow baking pan.
Sprinkle with garlic salt, melted butter or margarine
and lemon juice.
– Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.
SCALLOP SCAMPI
Scallop Scampi is a healthy and delicious recipe with lots of taste.
Ingredients:
4 tablespoons margarine 3 cloves garlic, minced
1 large onion, minced 1/2 cup dry white wine
1 teaspoon salt
1/4 teaspoon ground black pepper 1/2 cup grated Romano cheese
1 (10.75 ounce) can chicken broth 1 pound bay scallops
1 pound linguine pasta
1/4 cup chopped fresh parsley
Directions:
– In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
– Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
– Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
– Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.
BAKED SEA SCALLOPS
"Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection.”
Ingredients:
16 sea scallops, rinsed and drained 5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
1/4 cup chopped parsley
lemon wedges for garnish (optional)
Directions:
– Preheat oven to 425 degrees F (220 degrees C).
– Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
– In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops. – Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.
PAN SEARED SCALLOPS
Scallops are one of the most delicious foods if seared properly, and the addition of peppers and onions com- plements them quite well. Serve with couscous or rice for a delicious meal."
Ingredients:
1/3 cup extra virgin olive oil
1 (2 ounce) can anchovy fillets, minced
1 pound large sea scallops
1 large red bell pepper, coarsely chopped
1 large orange bell pepper, coarsely chopped 1 red onion, coarsely chopped
2 cloves garlic, thinly sliced
1 teaspoon minced lime zest
1 1/2 teaspoons minced lemon zest
1 pinch kosher salt and pepper to taste
8 sprigs fresh parsley, for garnish
Directions:
– Heat the olive oil and minced anchovies in a large skillet over medium-high heat, stirring as the oil heats to dissolve the anchovies. Once the anchovies are siz- zling, add the sea scallops, and cook without moving the scallops for 2 minutes.
– Meanwhile, toss red bell pepper, orange bell pepper, red onion, garlic, lime zest, and lemon zest in a bowl; season with salt and pepper. Sprinkle pepper mixture onto the scallops and continue cooking until scallops have browned, about 2 minutes more. Turn scallops, stir the pepper mixture, and continue cooking until the scallops have browned on the other side, 4 to 5 min- utes. Garnish with parsley sprigs to serve.
FRIDAY, SEPTEMBER 29, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B