Daily Cooking Recipes Let Me Make Cooking Easy

May 20, 2014

Scallops In Creamy Cucumber Sauce

Filed under: Cooking Recipes,Rice,Seafood — Tags: , , , , — Chef @ 3:00 pm

Scallops In Creamy Cucumber Sauce

Florence
Print Recipe
Servings 4

Ingredients
  

  • 2 large seedless cucumbers-diced
  • 1/2 tsp kosher salt divided in half
  • 3 tsp butter divided in half
  • 3 tsp olive oil divided in half
  • 1/4 cup sour cream
  • 1 1/2 lbs sea scallops patted dry
  • 1/4 tsp black pepper
  • 2 cups hot cooked brown rice for serving

Instructions
 

  • Dice cucumbers, then put in a colander over plate. Sprinkle with 1/4 tsp salt and set aside for 30 minutes. This will help the excess water come out of the cucumbers.
  • In skillet over medium-high heat, add 1/2 the butter and 1/2 the olive oil.
  • When oil and butter are hot, add the drained cucumbers and cook, until cucumbers soften and lightly browned (stir often).
  • Add the sour cream,cook and stir for approximately 1 minute or until creamy and hot.
  • Add the remaining butter and olive oil to skillet over medium-high heat.
  • Add the scallops to hot butter and oil, sprinkle with the remaining salt and all the black pepper and cook, turning, until lightly browned. Do NOT under cook the scallops.
  • Add cucumber mixture back in to skillet and mix well until evenly heated.
  • Serve over 1/2 Cup brown rice.

 

March 13, 2014

Freezer to Oven Scallop Casseroles

Filed under: Cooking Recipes,Quick and Easy - Freeze and Reheat,Seafood — Tags: , , , , — Chef @ 8:00 am

Scallops is one of my daughters favorite foods.  She would eat seafood all day every day.

 

Freezer to Oven Scallop Casseroles Photo

Freezer to Oven Scallop Casseroles

Florence
Print Recipe Pin Recipe
Course Entree
Cuisine American

Ingredients
  

  • 4 C about 2 lbs fresh scallops
  • 1/4 Cup butter or margarine
  • 1 medium size green pepper diced
  • 1 medium onion diced
  • 2 celery stalks diced
  • 3 Cup bread crumbs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Cup light cream
  • 1 Cup shredded Sharp Cheddar cheese
  • 6 small foil pie pans
  • Aluminum foil

Instructions
 

  • Place the scallops in a large saucepan.
  • Just cover the scallops with water.
  • Place saucepan over medium heat.
  • Bring water to a rapid boil.
  • When water is boiling rapidly remove from heat.
  • Drain scallops well.
  • Place the butter in a large skillet over medium heat.
  • When the butter has completely melted add the green pepper, onion and celery.
  • Cook, stirring often, 10 minutes or until vegetables are fork tender.
  • Place scallops in a large mixing bowl.
  • Add the vegetables.
  • Put the bread crumbs in a small mixing bowl.
  • Add the salt and pepper to the bread crumbs mix together well.
  • Add the bread crumb mixture to the scallops and vegetables.
  • Stir to combine well.
  • Place the scallop mixture into the 6 foil pie pans.
  • Allow to cool completely.
  • Once cooled pour 1/3 C of the light cream over the scallop mixture in each pan.
  • Wrap the pie pans tightly in aluminum foil.
  • Freeze for up to 1 month.
  • To cook preheat oven to 450° degrees.
  • Do not thaw the casseroles.
  • Place them wrapped on a cookie sheet.
  • Bake 45 minutes.
  • Unwrap and sprinkle each with cheese.
  • Continue baking for 15 minutes or until cheese has completely melted.

 

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