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Joined: 12/10/2007
Msg: 23
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Need a seafood recipe for scallops!!Page 3 of 3    (1, 2, 3)
Tequila Scallops Supreme
Serves 4

1/4 c. tequila
1 c. lime juice freshly squeezed
1/2 c. lemon juice freshly squeezed
1/2 c. sugar
1-2 jalapeños or seranno stemmed seeded coarsely chopped
3/4 c. 1/2 in. green onion n some stems
1 c. cilantro leaves chopped
1 tsp. garlic
1/2 tsp. salt
1 lb. large sea scallops
1 T. olive oil
1 lime quartered
3 tsp. cilantro minced

Place all ingredients EXCEPT scallops n olive oil in a blender or food processor - purée. Taste mixture -add more jalape¤o as desired. Transfer mixture to mixing bowl - set aside.

Rinse scallops in cold water -pat dry. In a skillet -sauté pan over high heat- heat olive oil just until smoking. Add scallops to pan -sear well without stirring or tossing.

Add citrus mixture to pan- bring to boil. When liquid reaches a boil- turn scallops - cook 1 minute more. Remove scallops- cover to keep warm- reduce sauce to half its original volume over high heat.

Serve- divide scallops among plates. Pour liquid from pan directly over plates. Garnish with lime wedges n cilantro.

Alfredo with Cream Crushed Chili Flakes n With Scallops
1/4 c. butter
sprinkle some red crushed chili pepper flakes
heat well
1/4 c. flour
make a roux
2 c. heavy cream or more to consistency you want
have green onions with some stems already diced really fine to add ñ cook
little garlic granular to ur taste

I use little Accent in mine also
white or black pepper to taste

~or try this with Scallops~

35% whipping cream
1 tsp. lemon zest
Romano or Parmesan
red Onion
crushed garlic (much as u want
fresh Scallops (not canned ñ pre cook a little not all the way*
Bowtie Pasta (any pasta

Melt butter in pan on low - turn up heat- wait for butter to sizzle. Now pour in whipping cream-it will bubble ñ thicken immediately Stir continually- so cream doesn't burn.
While cream is thickening- mix in crushed garlic. Add Romano or Parm to thicken cream a little more-sprinkle tarragon into sauce until or aroma is heavenly .A teaspoon of lemon zest will bring out flavors of scallops that go in next *(which should have been pre-cooked-cook couple minutes to finish cooking scallops ñ not to rubbery stage Pepper to taste or use little cayenne pepper.

Pour this creamy delicious sauce over any pasta-sprinkle asiago on top with parsley or chives chopped or with diced red onions serve hot.
Scallops with Basil
Saute scallops in some olive oil- garlic and a pinch of basil - heat skillet
just hot enough to create a light brown crust on scallops
and turn them about every minute- careful not to over cook !
Add little red crushed pepper if u like with some fresh squeezed lemon juice
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