Hot & Spicy Cajun Sea Scallop Images

Citrus Marinated Pepper Wrapped Scallop Skewers

Man is that a mouth full to say! Last night I made Citrus Marinated Pepper Wrapped Scallop Skewers with a recipe that I created and they were OUTSTANDING! I served them with lemon rice also laced with the red and yellow peppers I used for the scallops and all of is was just heaven. I am definitely keeping this recipe on hand for future use!



Marinade Ingredients
* 1 tsp Soy Sauce
* 4 tbs honey
* 4 tbs lemon juice
* 4 tbs mandarin orange juice
* 2 tbs orange or lemon EVOO

Dry Ingredients
* 1 tbs Garlic Powder
* 1/2 tsp Cayenne pepper
* 1 tbs lemon pepper
* 1 tsp Paprika
* ½ tsp Ginger

Accompaniments
6 Bamboo Skewers soaking in remaining Mandarin Orange Juice from can
2 Bell Peppers Orange, Red or Yellow
Rice for serving ( I made lemon/pepper white rice)

Directions
Combine marinade ingredients, set some off to the side for later use, and place scallops in the bowl of marinade. Let sit covered in the fridge for no more than 30 minutes. Anything more than 30 minutes and the acids will actually start cooking the scallops and you would end up with something more like Ceviche than anything.
While scallops are marinating, seed and core the bell peppers.
Brush peppers with citrus olive oil and place bell down on a cookie sheet for 10 minutes or until pepper begins to brown at the bottom and is soft and mailable. While peppers are baking, combine all dry ingredients. Remove peppers from oven and slice to 1 inch wide strips
Sprinkle dry ingredients onto the scallops and push in with fingers to make sure it stays in place Take the strips of pepper and wrap around the scallop securing with the skewer. Sprinkle with dry rub before placing on the hot grill. Turn after 3 minutes and cook the reverse side for 3 minutes. Cooked Scallops should be completely white.

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

Scallops in Coconut Basil Sauce

This recipe reminds me of vacations on the coast and hot summer days full of fresh seafood. As usual, I insist you use dry scallops in this recipe...no one likes a scallop artificially plumped with chemicals.

Ingredients

• 2 (14-ounce) cans unsweetened coconut milk
  
• 1 tablespoon grated fresh ginger
  
• 1/4 cup fresh lime juice
  
• 1/4 teaspoon ground red pepper
  
• 2 pounds sea scallops
  
• 1 tablespoon fish sauce
  
• 2 tablespoons chopped fresh basil

Directions
Combine first 4 ingredients in a 12-inch, straight-sided skillet; bring to a boil. Reduce heat to medium-low or until mixture simmers. Add scallops; cover and poach at a light simmer, adjusting heat as necessary, for 8 minutes or until scallops turn opaque. Using a slotted spoon, remove scallops from skillet; place in a shallow dish or individual serving bowls. Cover with foil. Boil coconut-milk mixture over high heat, uncovered, for 10 to 15 minutes or until reduced to 1 1/2 cups. Stir in fish sauce and basil; spoon over scallops.
Source:Coconut