Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “scallops”

Easy Spaghetti Marinara

For those who think Spaghetti Marinara is a bit daunting to make this is for you…  This is the quickest way to put together this very impressive pasta dish.  With the availability of frozen prawn cutlets and scallops we always have the ingredients at hand to make a Marinara. The zest of the lemon gives this a lovely tang.   The white wine and oil make a lovely sauce and an additional ladle of pasta water gives a glossy sheen.  When the spaghetti is tossed though it soaks up the delicious juices… Always remember no seafood pasta has parmesan cheese on it!

The amount shown will feed two greedy people…

Spaghetti Marinara

Ingredients:

1 large clove of garlic grated

1 generous teaspoon of Sambal Oelek (or a long red chilli minced finely)

6 large raw prawns

6 raw scallops

Approx. 500g of firm white fish (such as Gummy Shark)

2 tablespoons of good olive oil

1 tablespoon White Wine

Grated rind of 1 lemon

Salt & pepper to taste

Finely chopped parsley

Handful of dried spaghetti

Method:

In a large pot, heat salted water until boiling briskly

Throw in spaghetti and cook until al dente

In the meantime heat a large pan and gently fry the garlic and chilli in olive oil

Cut the fish into bite sized pieces and gently fry for a few minutes or until almost cooked

Toss in the prawns & scallops and gently combine

Add the white wine and lemon rind and sauté until the seafood is cooked though

A spoonful or two of the pasta water can be added in to make the sauce glossy

Add in the fresh parsley

Drain the pasta well and add to the seafood mixture tossing gently until combined

Serve piping hot

 

Bon Appetit!  🙂

Old Fashioned Curried Scallops with Rice

In the early 80’s we used to have lunch regularly at a pub near work.  The Notting Hill Hotel was famous for it’s beautiful beer garden and it’s scrumptious Curried Scallops. We felt very chic ordering this then trendy dish which presented a ring of steamed white rice surrounding a mound of tender scallops in a golden curry sauce. It was everyone’s favourite so I thought I would resurrect this much forgotten dish from the past.

Tips:  Use Keens Curry Powder – it is mild and doesn’t overpower the delicate flavour of the scallops.  The addition of the beaten egg gives the sauce a lovely glossy finish and the lemon juice gives it a lovely tang.

Curried Scallops

Ingredients:

500 g fresh scallops

50 g butter

1 red onion, finely chopped

2 tablespoons flour

2 teaspoons mild curry powder (Keens is the best)

1 ½ cups milk

½ cup mayonnaise

couple of teaspoons of lemon juice

1 egg lightly beaten

Salt and pepper to taste

Spring onions to garnish

Method:

Melt butter, add onion and cook gently until softened

Add flour and curry powder, mix well

Gradually add milk and mayonnaise, stirring continuously

Cook until sauce starts to thicken, then throw in scallops

Leave on heat until scallops are just cooked, taking care to not overcook them

Remove from heat, add egg, lemon juice and seasoning if required

If sauce is too thick add additional milk as required and mix thoroughly

Stir well, and serve hot over rice

Garnish with finely sliced spring onions

 

Bon Appetit!   🙂

 

Panko Prawns and Scallops

We love this dish in the summer – sitting outside with a big bowl of crunchy prawns and scallops with a nice salad and a selection of dipping sauces…  Panko crumbs are wonderful Japanese style breadscrumbs and give a really crisp crunchy texture to food.  They can befound in the Asian section any supermarket these days…

1 dozen green prawn cutlets

1 dozen fresh scallops

12 cup plain flour

Salt & pepper

2 beaten eggs

2 cups Panko Crumbs

Butter and Olive oil for frying

Place the scallops and prawns in a large bowl

Season the flour with salt and pepper

Sprinkle over the prawns and scallops and make sure they are all evenly coated.

Place in a colander and shake off excess flour

Beat the eggs together in a large bowl

Tip the prawns and scallops in and stir to combine – each one should have a generous coating of egg

Have the breadcrumbs ready in another large bowl and tip in the eggy prawns and scallops and shake thoroughly to coat

Using tongs, pick them out of the crumbs and shallow fry them in the sizzling butter and olive oil in a large frying pan

Serve immediately

Bon Appetit!

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