Images from Citrus Marinated Pepper Wrapped Scallop Skewers

Images from last night's recipe! I just love meals that turn out so beautifully!

Spicy Grilled Scallop Skeweres

With grilling season upon us, it is fun to try new things when entertaining guests and enjoying the fresh spring weather. Scallops offer magnificent flavor and texture when paired with your favorite white wine, and go great with some long grain and wild rice as a light meal to be shared with friends and loved ones. Try these spicy grilled sea scallop skewers next time you fire up the pit and let these beautiful culinary treasures melt in your mouth.

Ingredients

• 2 pounds Sea Scallop
• 2 tbsp olive oil
• 1 large red onion
• 2 green peppers
• 2 red bell peppers
• 2 habanero peppers (seeded)
• 1 ripe pear
• 1/4 cup white wine (preferably sauvignon blanc)
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1 head garlic
• 4 tbsp butter

Cooking Instructions
In order to achieve the best possible flavor, peel your garlic and roast along with the ripe pear at 500 degrees for 35-40 minutes in the oven. While this is going on, chop up the onion, green peppers, and red bell peppers into pieces that are large enough for skewering. Preferably using metal skewers, alternate 3-4 sea scallops with the onions and peppers to taste (zucchini and yellow squash could also be added). Brush the scallops and vegetable with olive oil to prevent sticking and seal in flavor. Fire up your barbecue pit and allow fire and heat to stabilize.
Once the garlic and pear have roasted, combine with seeded habanero peppers in a food processor or blender. Over medium heat, combine the pepper, pear, and garlic mixture with butter, lime juice, orange juice, and white wine in a sauce pan. Continue cooking until volume is reduced by half.
After the fire has stabilized, cook the scallops for 3-5 minutes per side, depending on cooking preference. Remove from flame and serve skewers over a bed of long grain and wild rice. Pour reduction over scallops and vegetables, and then serve. Keep the wine coming, because this spicy dish may get your senses flailing, but it will be well worth it. Bon appétit!
This post was contributed by Courtney Phillips, who writes about culinary school rankings. She welcomes your feedback at CourtneyPhillips80 at gmail.com

Scallops with Mango Vinaigrette

This is one of my favorite scallops recipes. It's so easy to make, it can be dinner any night of the week!

Ingredients

• 1 1/2 pounds Maine Sea Scallops
  
• 1 tablespoon olive oil
  
• Salt
  
• Freshly ground black pepper
  
• 1 (5-ounce) bag baby spinach
  
• 1 red bell pepper, cut into strips
  
• 1 cup rinsed and drained black beans
  
• Mango Vinaigrette

Directions
Toss scallops with 1 tablespoon olive oil, and sprinkle with salt and black pepper. Grill over medium-high heat 2 minutes on each side or until opaque. Arrange spinach, bell pepper, black beans, and scallops on a serving plate. Drizzle with Mango Vinaigrette. Thaw frozen scallops for several hours in the refrigerator or wrapped in plastic wrap under gently running cool water. Drain well before use. Many people prefer to remove the opaque "foot" that sometimes comes on the side of the sea scallop. Although edible, this oblong piece is slightly tough. Preheat the grill (or skillet) thoroughly, or the scallops will stick and tear when turned. The scallops may initially stick on hot grill grates while browning, but will release when it's time to turn them over.
Source:Mango

Scallops Floreintine Casserol

This recipe is great for a Sunday dinner! I made it last week and there were not even any left overs for the week! Next time I think I will try doubling this to see how well it would work as a party dish!


Ingredients:

• 1 1/2 pounds large sea scallops rinsed and patted dry
  
• 2 tablespoons all-purpose flour
  
• 4 tablespoons canola oil, divided
  
• 1 garlic clove, minced
  
• One 6-ounce bag pre-washed baby spinach
  
• 2 tablespoons all-purpose flour
  
• 1 1/2 cups 1% low fat milk
  
• 1 cup reduced fat pre-shredded Cheddar cheese
  
• 1/4 cup grated Parmesan cheese, divided
  
• 2 tablespoons dry sherry
  
• 2 tablespoons plain dried breadcrumbs
  

Directions:
Preheat the oven to 350°F. In a medium bowl, toss the scallops in the flour. Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add the scallops and brown on both sides, about 1-2 minutes per side. Remove from skillet and arrange in a casserole dish (a 7x11-inch size works well). Heat 1 tablespoon of the oil in the same skillet over medium heat. Add the garlic and cook until golden, about 1 minute. Add the spinach and cook, stirring frequently, until the spinach wilts, about 4 minutes. Arrange the spinach over the scallops. Heat 2 tablespoons of oil in the skillet over medium heat. Add the flour and cook, stirring constantly, until the flour turns golden, about 2 minutes. Add the milk, stirring constantly and bring to a simmer. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 2 minutes. Stir in the Cheddar cheese and 2 tablespoons of the Parmesan cheese until melted. Stir in the sherry and pour the cheese mixture over the scallops and spinach in the casserole dish. Top with the breadcrumbs and the remaining Parmesan cheese.
Source:Food

Scallop & Wild Rice Pies

This is one of my favorite thanksgiving dishes to bring to the family dinner! It's always the first dish to be emptied! Happy eating!

Ingredients

• 1 2/3 cups all-purpose flour
  
• 1/2 cup chopped hazelnuts
  
• 1/2 teaspoon salt
  
• 1/3 cup cold butter, cut into pieces
  
• 1/3 cup shortening
  
• 5 tablespoons ice water
  
• 2 tablespoons butter
  
• 1 (8-ounce) package sliced fresh mushrooms
  
• 1 large shallot, minced
  
• 1 pound dry sea scallops, drained well
  
• 1 tablespoon cornstarch
  
• 1/4 cup Riesling or other white wine
  
• 3/4 cup heavy whipping cream
  
• 1/3 cup freshly grated Parmesan cheese
  
• 1/2 cup cooked wild rice
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon lemon-pepper seasoning

Directions
Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter and shortening, and pulse 5 or 6 times or until crumbly. With processor running, gradually add 5 tablespoons water, and process until dough forms a ball and separates from sides of bowl, adding more water if necessary. Cover and chill. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and shallot; sauté 5 minutes or until mushrooms are tender. Remove mushroom mixture from skillet; set aside. Add scallops to skillet; sauté 3 minutes. Remove with a slotted spoon; set aside. Whisk together cornstarch and wine in a bowl. Combine cornstarch mixture, cream, and cheese in a large skillet over medium heat; cook 3 minutes or until mixture is thickened. Remove from heat, and stir in mushroom mixture, scallops, rice, and remaining ingredients. Set aside and keep warm. Divide dough in half. On a lightly floured surface, roll each half to 1/8-inch thickness. Place one half of dough in bottom of a lightly greased 2-quart casserole dish. Spoon scallop mixture over crust. Place other half of dough over filling, pinching to seal edges. Cut slits in top of crust with a knife. Bake at 350° for 1 hour or until crust is lightly browned. Let stand 10 minutes before serving.
Source:Pie