Tender scallops in a lemon-garlic sauce contrast beautifully with crunchy almonds - simply delicious.
This recipe will serve 4.
3 tablespoons unsalted butter
2 cloves garlic, chopped
1 1/2 cups slivered almonds
1 whole lemon, juice & zest
1 1/2 pounds bay scallops, rinsed & dried
salt and freshly ground pepper
3 tablespoons chopped fresh parsley
Melt butter in large skillet over medium-high heat.
Add garlic; cook 1 minute. Stir in almonds, cook 1 minute. Remove to small bowl; mix in lemon
zest. Set aside.
Heat skillet over high heat; add scallops. Allow to brown on one side, about 2 minutes. Stir in nut mixture and lemon juice; cook, stirring, 1 minute. Season with salt and pepper. Stir in parsley.
This is an impressive dish to serve as a first course or a
main course at a luncheon. It's easier than you think, but
your guests will be suitably impressed.
Seafood Strudel
1 tablespoon unsalted butter
1 medium onion, chopped
1/2 pound mushrooms, sliced
1 pound cooked shrimp -- cut up
1 pound scallops -- cooked
1 pound lobster meat, cooked -- cut up
1 tablespoon parsley -- chopped
1 cup ricotta cheese
2 eggs -- beaten
salt and pepper -- to taste
8 sheets phyllo dough
8 tablespoons unsalted butter -- melted
Melt butter in a Dutch oven and saute onion and mushrooms until all liquid is gone. The final mixture should not be runny. Add shellfish and fish and stir. Remove from heat and add parsley, ricotta, eggs, salt, and pepper and mix well. Preheat oven to 400°.
Butter a large baking sheet or use a nonstick one. Place 2 sheets of phyllo pastry on sheet and cover the rest with a damp cloth to prevent drying. Brush the pastry lightly with melted butter out to edges and repeat with remaining sheets, brushing every second one with butter. Spoon seafood mixture in a long even shape down center of pastry; carefully fold pastry and roll into a strudel. Tuck ends under and brush with butter.
Reduce oven heat to 375° and bake strudel 30 minutes, until top is browned. Brush top with butter twice during baking. Cool slightly, slice, and serve.
These spicy mussels with their black bean and chile sauce have a distinct Asian accent and are simply divine.
They make an excellent company dish if you prepare the sauce ingredients ahead of time and then at the last minute
cook the mussels and serve.
This recipe is scaled to serve 20. Reduce accordingly.
16 cups mussels (5 pounds)
1 cup vegetable oil
8 cloves garlic, finely chopped
4 fresh red chiles, finely chopped
1 green pepper, chopped
6 green onions, sliced
2 tablespoons cornstarch, made to paste
1/2 cup rice wine vinegar
3/8 cup black bean paste
1 1/3 tablespoons ground ginger
2 tablespoons brown sugar
1/4 cup hot chile paste
1/4 cup oyster sauce
1 1/2 quarts chicken stock
1. Place mussels in a large saucepan, add 2 cups water, cover and place over high heat about 5 minutes, shaking pan occasionally or until the mussels have opened. ** This may have to be done in batches
2. Remove from heat, drain and discard any mussels which have not opened.
*** Can make ahead to this point ***
3. In a wok, heat oil; add garlic, chiles, green pepper and green onions and stir-fry 1 minute.
4. In a bowl stir together remaining ingredients, stir into wok and bring to a boil; stirring. Simmer until lightly thickened.
5. Add mussels to wok and heat through about 5 minutes shaking wok occasionally.
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Guru Spotlight |
Sheri Ann Richerson |