Scallops with Autumn Squash and Curry
Scallops with Cabbage, Apple Nest and Pomegranate
Scallops with Cranberry, Orange and Basil
Scallops with Cranberry, Orange and Basil
Servings 2 People
Ingredients
- 12 oz Coleson’s Catch Scallops
- Marinade:
- 1/2 c cranberry juice
- 1/4 c Lemon Juice
- 1 tbsp Orange Zest
- 2 Tbsp fresh chopped basil
- 1/2 c diced red onion
- 1/4 tsp Salt and Pepper
Instructions
- Marinate for 24 hours. Garnish with diced celery and orange and shredded ice burg lettuce.
Notes
Serve with sweet baguette.
Spicy Scallop Bisque
Spicy Scallop Bisque
Ingredients
- 12 oz. cooked scallops
- 1 small yellow onion diced
- 1 Tbs. of Garlic chopped
- 1/4 c Butter
- 1 Tbsp. fresh basil chopped
- 1/4 c brandy
- 1/4 c Sherry
- 1/2 tsp cayenne pepper
- 1/2 tsp Black Pepper
- 2 bay leaves
- 1/2 tsp Thyme
- 1 qt clam juice
- 1 c canned tomatoes diced
- 1 c Heavy Cream
- salt to taste
- Roux for thicker soup (flour and melted butter)
Instructions
- Sauté the onion and garlic in butter, but don't brown.
- Add sherry and brandy and cook until volume is reduced by half.
- Add all ingredients except cream, salt, and roux.
- Simmer 20 minutes.
- Add cream, bring to a boil and add one to two tablespoons of Roux with a whisk.
- Add scallops and top with chopped parsley.
Scallops Marinara with Spaghetti
Scallops Marinara with Spaghetti
Ingredients
- 1 Onion diced
- 4 Tomatoes diced
- 2 Tbsp garlic chopped
- 2 Tbsp fresh basil chopped
- 2 Tbsp fresh thyme
- 1/2 cup red wine
- 2 Tbsp. olive oil
Instructions
- In saucepan, heat olive oil and sauté remaining ingredients.
- Add salt and pepper to taste.
- Simmer for 10 minutes.
- Add the scallops and simmer for another 5-7 minutes.
Notes
Spoon over hot cooked spaghetti.
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