Conference turris::cooks

    Something REAL quick is to sprinkle the scallops with Paul Prudhomme's
    Cajun Seafood spice mix, let them sit for just a little while (maybe a
    half-hour while you ae getting the rest of the meal ready) and then
    quickly saute them in either olive oil or butter (probably olive oil if
    you are watching your cholesterol) in a very hot pan. They cook up in 
    minutes and you don't need alot of oil in the pan. 
    
    Another favorite of Cocquel St. Jaques. I adore it but am sure it is
    loaded with cholesterol because of the cheese and butter. Maybe you
    could substitute low-choles cheese - don't know how they actually
    taste. The recipe is definitely in this notes conference.

The following command found these:
    
    DIR/TITLE=SCALLOPS


--------------------------------------------------------------------------------
                            How to Make them Goodies
Created: 18-FEB-1986 21:29         2508 topics        Updated: 13-JUL-1990 08:30
                     -< for buy/sell/swap, see note 1261 >-
 Topic  Author               Date         Repl  Title
--------------------------------------------------------------------------------
   279  CYGNUS::LYONS        20-JUN-1986    11  SCALLOPS ELEGANTE
  1232  MILVAX::AQUILIA      24-JUN-1988     9  Scallops from the NorthEnd
  1562  MEMIT1::MISSELHORN   16-DEC-1988     4  Broiled scallops for 8?
  1801  REGENT::MICHAELSON    6-JUN-1989     4  Scallops  --  how to?
  1810     MED::D_SMITH       9-JUN-1989     8  Barbeque Lobster/Scallops & Shrimp
  1873  ASABET::C_AQUILIA    13-JUL-1989     0  Scallop & Crabmeat Parmesean
  2009   SUPER::MACKONIS     21-SEP-1989     1  Broiled Orange Scallops
  2046  ASABET::C_AQUILIA    16-OCT-1989     1  Honey-Micro Scallops
  2049                       17-OCT-1989     3  HELP..RECIPE FOR BAKED STUFFED SCALLOPS
  2508  WLDWST::DVALERI      13-JUL-1990     1  Scallops anyone??

    I made this last night, and it's yummy, quick, and easy.
    
    Scallops with Linguine
    
    
    1/2 lb scallops ( I prefer sea scallops, the big ones)
    1/4 cup dry white wine
    3 Tablespoons olive oil  
    1 tomato, chopped and seeded
    1 large clove garlic, minced or pressed
    1 Tablespoon fresh basil leaves, chopped
    Freshly grated Parmesan cheese
    1/2 Teaspoon grated lemon zest (optional)
    Freshly ground black pepper
    
    1/2 lb. linguine or fettucine (preferably fresh)
    
    In a shallow ovenproof dish (pie plate works well),
    mix the wine, olive oil, basil, garlic, lemon zest,
    and pepper. Add the scallops and marinate for 1/2 hour.
    
    Preheat oven to 475 degrees. Bring water to a boil for
    cooking the pasta. 
    
    Bake the scallops for 5-10 minutes (depending on their size).
    While the scallops are cooking, cook the pasta and drain.
    When the scallops are done, remove the pan from the oven and
    add the chopped tomatoes. 
    
    Mix well and pour everything over the pasta with the cheese
    and more black pepper, if you like.
    
    Serves 2.
     
    

Re: .0

    I believe that it is a myth that shrimp are loaded with cholesterol.
    True, they have some, but I believe that you would need to eat more
    than a pound of shrimp to get the cholesterol of one egg.  Anybody
    know more about this than me?  For that reason, I would reconsider
    your decision to avoid shrimp.  

    Following are two recipes for shrimp, both of which I have made using
    scallops.  Enjoy them either way!  I especially like scallop creole!
    Please excuse the VAX Document tags.  My personal cookbook is set up
    that way.

<chead>(Shrimp Creole)

<list>(simple)
<LE>1 clove garlic, pressed or finely chopped
<LE>1 cup chopped onion
<LE>1 green pepper, chopped
<LE><math>(1<over>(2)) cup chopped celery
<LE>3 T butter or margarine
<LE>1 small can tomato sauce (8 oz)
<LE>1 small can whole plum tomatoes (8 oz)
<LE><math>(1<over>(2)) cup dry red wine
<LE>2 small whole bay leaves
<LE>2 T snipped parsley
<LE><math>(1<over>(4)) tsp thyme
<LE><math>(1<over>(2)) tsp salt
<LE>dash cayenne pepper
<LE>several dashes hot sauce, to taste
<LE>1 lb fresh shrimp, peeled and deveined
<ENDLIST>

<P>Saute garlic, onion, green pepper, celery in butter till onion
is transparent.
    
<P>Stir in tomato sauce, wine, bay leaves, parsley, thyme, salt and
pepper.  Bring to a boil and cook about 10 minutes.  Remove bay leaves.
    
<P>Add shrimp.  Cook 10 minutes more till shrimp is cooked.
Serve over rice.
    
<chead>(Shrimp Provencal)

<list>(simple)
<LE>1 lb large shrimp, peeled and deveined
<LE>2 medium garlic cloves, minced
<LE>1 medium onion, diced
<LE>1 lb mushrooms, quartered
<LE>4 peeled diced tomatoes
<LE><math>(1<over>(4)) C+ white wine
<LE>1 T black pepper
<LE>1 T leaf thyme or 1 tsp powdered thyme
<LE>salt
<ENDLIST>

<P>Saute garlic cloves in 1 T butter.  Add onion, saute till clear.  Add white wine,
mushrooms, tomatoes and seasonings.  Simmer 20 minutes.

<P>Lightly flour shrimp and quickly saute in 1 T butter over high head.  Add
1 T white wine.  Add sauce, heat to boil.  Serve over rice.

    From what I've been reading about fats, cholesterol, etc., -
    while it's true that shrimp has some cholesterol, it is also high in
    omega-3 oils which are good.  Also, some studies indicate that it's not
    the dietary cholesterol you eat that is the concern as much as the
    blood cholesterol that is caused by eating too much saturated fat. 
    Then there are the other arguments that you get more and better
    nutrition by eating a variety of food, and are also more likely to keep
    eating heathily (?) when you do eat a variety of food.  So, if you are
    thinking I can't eat this, I can't eat that, pretty soon you'll get
    discouraged and relapse!  Instead of shrimp being the main item,
    though, I try to use it as an ingredient with other stuff - not just
    "shrimp and linguine", but "linguine with tomatoes, vegetables, tofu and
    shrimp."  But that's my budget talking, too!
    
    Good luck!
    
    Terry
    
    PS check out "Eater's Choice" - recommended by my husband's doctor.
    

    Marinate the scallops for 1/2 hour or so in a teriyaki sauce.  If you
    can find a lower salt teriyaki sauce, it is nice.  Then, stir fry the
    scallops with some leeks and/or scallions, some finely sliced carrots,
    peapods and chestnuts.  Serve with white rice.  Fast, tasty, easy.
    

                          Scallop-Corn-Ginger Soup
                          ------------------------
    
    From Ken Hom's East Meets West Cuisine:
                   -----------------------
    
    Eastern ginger refreshes this combination of East-West favorites.  The
    resulting soup deliciously reflects the complex flavors, tastes, and
    textures of the cuisines of both hemispheres.  In Asia, chicken would
    be used rather than fish stock and the ingredients would not be pureed. 
    However, (Hom) judge(s) the soup to be much better with these two
    changes.  It is easy to prepare, and it should be reheated slowly. 
    This soup makes a spendid beginning course.
    
    4 cups fish stock                       1 tablespoon sugar
    1 pound sea scallops                    salt and pepper to taste
    2 cups fresh corn cut from the cob      1/2 cup heavy cream
    2 tablespoons rice wine                 1 tablespoon unsalted butter
    1 tablespoon finely chopped fresh       3 tablespoons finely chopped
          ginger                                fresh chives for garnish
    3 tablespoons chopped scallions
    
    In a medium-sized pot, bring the fish stock to a simmer, then add the
    scallops and corn.  Simmer for 2 or 3 minutes.  Add the rice wine,
    ginger, scallions, sugar, salt and pepper, and simmer 1 minute more.
    Cool briefly, then puree the mixture in a blender.  Return the soup to
    the pot and bring to a simmer.  Adjust the seasoning and add the cream
    and butter, stirring to mix well.
    
    Ladle into individual soup bowls or into a tureen and garnish with the
    chives.
    
    Serves 6 to 8.
    
    Wine suggestion: a fresh Moselle from a vintage like 1983 or a Califor-
    nia Riesling with some sweetness.
    

    I'm looking for a recipe for scallops in a red bell pepper cream sauce.
    This was featured in Bon Appetit "several" years ago... maybe as far
    back as 1987 but I don't think before then.  I seem to have mis-placed
    this issue.  I looked under sauces and peppers as well, per note 5.*.
    Actually this sauce would go well with chicken as well.  
    
    Thanks,
    Sharon

    take a look at 108.5 and 108.6.. I used it on the lobster ravioli and
    it came out quite nicely.
    
    Bob

Attached is a recipe I clipped from the Oct. 93 Gourmet magazine.

                             Sweet Red Pepper Sauce
                             _____ ___ ______ _____


INGREDIENTS:  1     large  Red bell pepper
              1     medium Garlic clove
                1/3 cup    Heavy cream
              6     tblsp. Unsalted butter
              2     tblsp. Tomato paste
              1     teasp. Chopped fresh sage or 1 teasp. dried
              1     teasp. Imported sweet paprika
                1/2 teasp. Salt


 DIRECTIONS:  Roast the pepper directly over a gas flame or under the broiler
              as close to the heat as possbile, turning, until charred all 
              over.  Wrap the pepper in paper towels and place in a plastic
              bag.  Let stand until cool.  Rub off the skin with the paper
              towel, core and remove the seeds and ribs.  Coarsely chop the
              pepper.

              Place the chopped pepper and garlic in a food processor or
              blender.  With machine on, slowly add the cream and process
              until just smooth.

              In a medium saucepan, melt the butter over moderately low
              heat.  Whisk in the tomato paste, pepper-garlic puree, sage,
              paprika and salt.  Heat through for about 1 minute, but DO NOT 
              boil.  Set the pepper sauce aside and let cool.



 
    

    Had this last night.  If you really put on the Parsley and Paprika it
    would be an excellent Christmas Eve dish for Italians
    
    1.5 lbs bay scallops
    2T butter
    1/4t dijon mustard [I have tarragon spiced mustard]
    4T seasoned bread crumbs
    1T grated parm/romano cheese
    1 lemon
    
    Wash and dry scallops.  Place in pie pan.  Preheat oven to 375.  Pour
    lemon juice over scallops (make sure you get the seeds out, they are
    bitter and hard).  Melt butter w/mustard.  Add cheese and bread crumbs
    and mix with fork till a crumbly consistency.  Sprinkle over scallops. 
    Add salt, pepper, paprika and parsley to taste.  Bake for 25 minutes.  
    Enjoy,
    cj

    RE -1
    
    I didn't know scallops had deeds.
    
    

re: .13

>    I didn't know scallops had deeds.
    
They don't.  Nor do they have seeds. :-)
But lemons do (seeds, not deeds).

-Hal    

	A scallop has as much right to own property as anyone else.

	:-)

	ScottR

    but they are dead - how can they deed when dead?
    
    You people are relentless...are you sure this isn't the New Hamshire
    notesfile?
    
    8^)
    
    -sjd
    

RE: .16

Only newborn pigs live in New Hamshire.  Most of DEC Software 
Engineering takes place in New Hampshire though.

I suppose that scallops harvested off the coast of New Hamshire are 
the ones that own deeds.

--PSW  :-)