Archive for the ‘Seafood – Scallops’ Category
Pasta with Shrimp Sauce
July 5, 2021 Lee
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Pasta with Shrimp Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 121.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup vegetable oil
  • 2 cups mushrooms, sliced
  • ¾ cup onion, diced
  • 2 cloves garlic, minced
  • 250 grams medium shrimp, shelled, deveined, tails removed, (8 oz)
  • Seafood Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • ¼ cup fresh parsley, chopped
  • 225 grams Pasta Option, cooked, drained, (8 oz)
  • Parmesan cheese, grated

OPTIONS

Seafood - Use 1 Item

  • 250 grams bay scallops, (8 oz)
  • 1 can minced clams, drained, (6½ oz / 184 g)
  • 250 grams white fish, cut into chunks, cod, pangasius, etc., (8 oz)
  • 250 grams medium shrimp, shelled, deveined, tails removed, (8 oz)

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of shrimp soup, (I really need to make a short cut for this soup!)
  • condensed Cheddar cheese soup, Shortcut

Liquid - Use 1 Item

  • 1 cup half and half cream
  • ¼ cup dry sherry, plus ¼ cup milk
  • ¼ cup dry white wine, plus ¼ cup milk
  • 1 cup tomato juice, Shortcut

Pasta - Use 1 Item

  • linguine
  • spaghetti
  • medium egg noodles
  • small shells

Instructions
 

  • Heat the oil in a large non stick pan, when hot, cook the mushrooms, onion, and garlic. Cook until the onion and mushrooms are tender.
  • Add the shrimp and Seafood Option, stir constantly and cook 2-3 minutes or until seafood is done.
  • In a medium mixing bowl, add the Soup and Liquid Options and mix together well.
  • Stir the soup mixture into the pan then stir in the parsley. Heat through but do not boil.
  • Serve sauce over hot Pasta Option, sprinkle with Parmesan as desired, enjoy.

Notes

Low cost per serving, as the shrimp and fish is readily available and inexpensive.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish,PASTA,SEAFOOD - ALL,Seafood - Clams,Seafood - Scallops,Seafood - Shrimp/Prawn
Seafood Scampi Kabobs
June 28, 2021 Lee
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Seafood Scampi Kabobs

Adapted from a recipe in the Tefal recipe booklet, page 8.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Servings 3 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)
  • Skewers (12 inch)

Ingredients
  

  • 12 sea scallops
  • 12 jumbo shrimp, peeled, deveined, tails removed
  • 6 slices bacon
  • 6 skewers, 12 inch
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ cup vegetable oil
  • ½ cup lemon juice
  • 1 tablespoon onion, grated
  • black pepper, to taste
  • paprika, to taste

Instructions
 

  • For each skewer, you are going to use 2 scallops, 2 shrimp, and 1 slice of bacon. Weave the bacon over and under each scallop and shrimp, alternating the scallops and shrimp. End result will be bacon between each scallop and shrimp.
  • In a small bowl, mix together the garlic, salt, oil, lemon juice, and onion.
  • Brush kabobs kabobs with mixture and season with black pepper and paprika as desired.
  • Broil for 15-20 minutes, turning and brushing on dressing as needed until bacon is cooked, and seafood slightly browned.
  • Serve with a salad or rice, enjoy.

Notes

Fair cost per serving until I can reliably price the scallops.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Scallops,Seafood - Shrimp/Prawn
Seared Scallops with Garlic Butter
February 13, 2021 Lee
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Seared Scallops with Garlic Butter

Holly - Spend with Pennies
This was my first time tasting scallops and I was surprised at how good they are, tender and juicy cooked this way. I made these on 13 Feb 2021 while in the US using a package of store brand sea scallops. Although not a low cost dish to prepare, this would normally be lower cost than scallops at a restaurant.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 454 grams sea scallops, fresh or frozen, (1 lb)
  • salt and pepper, as desired
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter
  • 1 clove garlic, minced
  • ⅓ cup dry white wine
  • lemon wedges, as desired for serving
  • fresh parsley, chopped, for garnish, as desired

Instructions
 

  • If using frozen scallops, thaw according to package instructions. When fully thawed, or if using fresh scallops, pat dry with paper towels. Lightly season both sides with salt and pepper as desired.
  • Heat the oil in a non stick pan on high heat. The pan will be at the right temperature when the oil starts to smoke. Pat the scallops dry one more time then add to the pan, do not touch them, just let them cook 2-3 minutes, based on size, or until golden brown on the bottoms.
  • Turn the scallops over and cook without moving them, for another 1-2 minutes or until browned and just firm.
  • Quickly remove from the pan to a plate to let them rest. Wipe out the pan with paper towels and place back on medium heat.
  • Add the butter and garlic to the pan, cook for 30 seconds.
  • Add the white wine and whisk, cooking to reduce the liquid by half, about 2-3 minutes.
  • Return the scallops back to the pan and spoon sauce over the top of the scallops.
  • Transfer scallops to a serving plate.
  • Serve with lemon wedges if desired and garnish with parsley as desired. Enjoy.

Notes

I have see sea scallops on half shell in Tesco's for about 85 Baht/150 grams, this would be a high cost per serving. 
#1 Go-To Recipes,* High Cost $1.51+ per Serving,SEAFOOD - ALL,Seafood - Scallops
Bacon-wrapped Scallops
June 15, 2020 Lee
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Bacon-wrapped Scallops

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. These sound very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Course Appetizer
Cuisine American
Servings 12 servings

Ingredients
  

  • 24 sea scallops, side muscle removed
  • ½ cup Belgian white ale
  • 3 tablespoons fresh cilantro, chopped
  • 2 tablespoons honey
  • ¼ teaspoon ground chipotle pepper
  • 12 slices bacon, each cut in half

Instructions
 

  • In a mixing bowl, add the scallops, ale, cilantro, honey, and chipotle pepper, stir to coat the scallops. Place in the fridge to marinate for 30 minutes.
  • Preheat your broiler and lightly oil a baking sheet.
  • Lay out a half strip of bacon, lay a scallop on its side on the end of the bacon and roll the bacon around the scallop and secure the end with a toothpick. Place the wrapped scallop on the baking sheet, repeat with remaining scallops and bacon.
  • Brush the tops of the scallops with the marinade.
  • Broil five inches from heat 4 minutes, turn the scallops over and broil another 3 minutes, or until the scallops are cooked through.
  • Serve and enjoy.
APPETIZERS / SNACKS,Seafood - Scallops