Tag Archives: scallops

Scrumptious Seafood Pasta Dish #2 With a Twist

There’s nothing like having a no-fail recipe in your repertoire, because you know you can always count on the result being the same.  However, having been in the kitchen for so long, I like to challenge myself,  play around, and experiment to change things up a little. This is a spin-off to a dish that I made called Scrumptious Seafood Pasta Dish. The method is very similar, but I added some roasted red bell peppers. The result was equally as delicious. Follow me in My Kitchen!

Roasted bell peppers

Serves: 4-6
Degree of difficulty: Easy – Medium

You will need a brown paper bag

Ingredients:  

  • 1.5 lb. sea scallops
  • 1/2 jug of clam juice – About 5-6 ounces
  • 1/2 cup of Chardonnay wine
  • 2-3 Tbsp. Olive oil
  • Salt & Pepper to taste
  • 1/2 cup chopped tomatoes
  • 2 red bell peppers, roasted/charred (the twist) rough chopped *
  • 3/4 cup heavy cream
  • 1/4 cup pasta water, if needed *
  • 2-3 Tbsp. butter
  • Grated Parmigiano Reggiano, (Parmesan cheese)
  • 3-4 garlic cloves, minced
  • 1/2 tsp. Oregano
  • Few leaves of basil, chopped in a chiffonade style
  • 1 lb. Linguine

Preparation:

1) Wash peppers, and broil them whole,  on high for about 10-15 minutes depending how close they are to the burner. Turn them occasionally, using a mitten. Once they are charred all around, remove them from the oven. Place them in a brown paper bag and close it. Let it sit in there for about 15 minutes. This step will make it easier to remove the skin. It should peel off easily. If not, use a knife to remove the skin. Set aside.

2) On Medium-high heat, drizzle the olive oil on the bottom of a 6-quart pan.  Sautee the garlic, as soon as it releases its aroma, drop the scallops and deglaze with the wine. This should take a couple of minutes.

3)   Add the tomatoes, bell peppers, clam juice and season with salt, pepper, oregano. Slowly add the heavy cream and stir.  Lower the heat and bring to a quick simmer. This does not take long as you do NOT want to overcook the scallops. They will become chewy. Remove from burner. 

4) Simultaneously,  bring water to a boil for the pasta and cook according to package directions. I like to cook it al dente, (to the bite).  Once pasta is cooked, drain it, and reserve 1/4 cup of the water. Drop pasta  into the scallop sauce, and add pasta water if necessary.  Put the pan back on the burner, swirl in the butter for some added richness, and give it a good stir. This is all done at very low heat to warm it up. Garnish with the basil at the end so they don’t wilt.  Now, it’s time to plate. Sprinkle with cheese and voilà, the result is a lip smacking delicious pasta dish.

I hope you will try this delectable recipe that will have your loved ones begging for seconds.  Have a fantastic new week!

Wine pairing suggestions: Chardonnay, Sauvignon Blanc. For a special occasion, pair this dish with a nice Viognier, and you will wow your guests.

Scrumptious Seafood Pasta Dish #2
Scrumptious Seafood Pasta Dish #2
Scrumptious Seafood Pasta Dish
Scrumptious Seafood Pasta Dish

*Cook’s tips:

1) You can grill, roast or broil the peppers. The broiler was the most convenient for me.

2) You probably won’t need the pasta water in this version. There should be plenty of sauce to coat the linguine. Use your judgment.

3) As you can see, I didn’t use all the seafood that I used in the original dish. You are more than welcome to use them, if you want.

Happy Cooking and Cheers from Gina’s Kitchen! 

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My Review on The Ultimate Mediterranean Diet Cookbook, by Amy Riolo

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Citrus-Marinated Scallops

I recently got the Ultimate Mediterranean Diet Cookbook, by Amy Riolo. She is an award-winning writer, well-educated, and a distinguished chef who’s passionate about cooking and preserving the authenticity in traditional recipes. Amy is multilingual, and has lived and worked in many places in the Mediterranean region including Italy, where she immersed herself in the culture and reap the benefits of its healthful lifestyle. She is a culture expert, and very knowledgable in global cuisines and traditions. In addition to her amazing talent, she is beautiful and has a contagious smile.  I have been following her on all her social media outlets, and I always take joy in all her food posts and videos.  When I found out about her book, I couldn’t wait to get a copy. I’ve enjoyed her delectable, easy-to-read recipes, everything is made fresh and on the healthy side. I also love the captivating and vibrant food photography . Every recipe has a cultural tip on the Mediterranean tradition. In the book, Amy explained that she learned that food was not just something to fill our stomachs, but a powerful tool that affected our moods, daily lives, holidays, and wellbeing. She points out that food in that region is also used as medicine, and the Mediterranean diet is not just a diet, it is a lifestyle. It’s a combination of a healthy diet rich in grains, fruits, vegetables, olive oils, fish, lean meats, daily and social activities. Amy also recommends to eat meals together with loved ones whenever possible. She encourages you to maintain a healthy diet on a daily basis,  and to save the “bad food” for special occasions. I made her Citrus-Marinated Scallops and they came out delicious. I served them with a side of roasted butternut squash, and couscous. The recipe I am sharing with you today is an excerpt from The Ultimate Mediterranean Diet Cookbook by Amy Riolo.

This delicious and impressive dish can be cooked in minutes and served as an appetizer or main course. These scallops also taste great when tossed into a salad or pasta, rice, and other grain-based dishes.

Yield: 4 servings

   Ingredients:

  • Juice and zest of 2 lemons
  • 1/4 cup (60 ml) extra-virgin olive oil
  • Unrefined sea salt or salt, to taste
  • Freshly ground black pepper, to taste
  • 1 clove garlic, minced
  • 1.5 pounds (680 g) dry scallops, side muscle removedPreparation:

    In a large shallow bowl or baking dish, combine the lemon juice and zest, olive oil, salt, pepper, and garlic. Mix well to combine. Add the scallops to the marinade; cover and refrigerate 1 hour.  Heat a large skillet over medium-high heat. Drain the scallops and place them in skillet. Cook 4 to 5 minutes per side, until cooked through.Citrus-Marinated Scallops

    Mediterranean Tradition

    All throughout the region, scallops are increasingly being enjoyed raw in beautiful carpaccios. To make a carpaccio, simply place the scallops on a baking sheet lined with wax paper. Cover with plastic wrap and place in the freezer for at least 1 hour. When the scallops are almost hard, remove them from the freezer and with sharp filleting knife, carefully cut the scallops widthwise into paper-thin slices. Place them on a platter. Drizzle with a vinaigrette and serve with greens.

    I hope you enjoyed my book review, and the delicious scallop recipe. If you are a health “nut”, I  highly recommend this cookbook. Amy Riolo is an advocate for healthy cooking with the freshest of ingredients. To obtain the book, just click on the link, The Ultimate Mediterranean Diet Cookbook. 

    “Amy Riolo has created an authentic, yet accessible, guide to eating the Mediterranean diet as it is meant to be eaten. This book captures the Mediterranean essence with delicious recipes form a cuisine that is accessible, flavorful, and nutritionally sound.” Lidia Bastianich, LidiasItaly.com

    The Ultimate Mediterranean Diet Cookbook
    This lovely book will make a nice addition to your collection of cookbooks, or a nice gift for someone who loves to cook.

    Happy Reading and Happy Cooking!

Middle Eastern Couscous with Clams & Scallops

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Mise en Place

 

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Clams and scallops

 

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Onions and garlic sautéing in olive oil

 

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Simmering

 

Middle Eastern Couscous With Clams & Scallops. This is an adaptation of Doreen Colondres’s culinary creation from La Cocina No Muerde, which translates, The Kitchen Doesn’t Bite. Doreen is a celebrity chef, of Puerto Rican descent, and is very proud of her heritage.  She has appeared in many television shows across the globe. Doreen is often featured on the widely popular morning show, Despierta America, which can be seen on the Latin channel, Univision.  I had the pleasure of meeting her in a wine class, and have kept in touch ever since.  Despite her busy schedule, she found the time to make me and our circle of friends, this delicious dish. She inspired me to recreate it in My Kitchen.

Servings: 6-8  Difficulty:  Easy – Medium

Ingredients:

  • 1 lb. Middle Eastern Couscous, can be found at your local grocery, or specialty stores.
  •  3 tbsp. olive oil
  • 1 small red onion, sliced
  •  4-6 garlic cloves, chopped
  • 1/2 pint grape tomatoes
  • 1.5 tsp. paprika
  • 4 cups chicken broth, low sodium
  • 1/2 cup of dry white wine
  • Salt & pepper to taste
  • 18 cherrystone clams *
  • 1/2 lb. bay scallops
  • Parsley for garnish

Preparation:

1) In a large skillet, on medium-high heat, heat up the olive oil. Sautee’ the onions for couple minutes, then the garlic for 1 minute.  Add tomatoes, cook for 2 minutes. (If you have time, you can roast the tomatoes in the oven with olive oil to obtain a nice caramelization, prior to using them in this dish).

2) Deglaze with the wine, 1-2 minutes. Drop in the couscous, stir and cook for 2 minutes, add paprika, salt & pepper. Pour chicken broth, bring to a boil, then reduce heat to low. Simmer for about 10 minutes, stir occasionally.

3) Add clams and scallops. Cover and simmer for an additional 10 minutes. It should come out moist, just like you see it in the featured picture. Plate it and sprinkle the parsley on top. This is an amazing dish that is sure to please all seafood lovers.

* I prefer using the little neck clams, as they are tastier, but my grocery store didn’t carry them that day. Use two dozen of them, since they are smaller.

The variety of white wines you can use to pair with this dish is endless. I recommend a Vinho Verde or a nice white Rioja. The choice is yours, just make sure the wine is nicely chilled.

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Voila!

Bon Appetit from Gina’s Kitchen!
Recipe inspired by: Doreen Colondres
Recreated by: FoodieWineLover
Pictures taken by : FoodieWineLover

FoodiewineloverDec2014 052 white Rioja
My wine suggestion. We had it at a Spanish wine tasting, and it was amazingly elegant.

 

 

 

 

 

 

 

 

Scrumptious Seafood Pasta Dish

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A few years ago, hubby and I took a trip of a lifetime to California. We got to visit many wonderful cities as well as wine country. We were mesmerized by the beautiful sceneries, enjoyed some delicious food, and sipped on luscious wines. Today, I want to share with you this pasta dish, that we savored at Brophy Bros Clam Bar in beautiful Santa Barbara. This restaurant overlooks the lovely pier and the breathtaking mountain views.  This dish was so inspiring, that I decided to recreate it, and the result was smashing.
SantaBarbarahubbyandme

SantaBarbaramountains

FoodieWineloverVealandSeafoodPasta 039

Serves: 4-6
Degree of difficulty: Easy – Medium

Ingredients:  

  • 1 lb.  medium-sized shrimp, peeled and deveined, tail left on
  • 18 little neck or medium-sized clams
  • 1/2 lb. of sea scallops
  • 1/2 jug of clam juice – About 5-6 ounces
  • 1/2 cup of Chardonnay wine
  • 2-3 Tbsp. Olive oil
  • Salt & Pepper to taste
  • 1/2 cup chopped tomatoes
  • 3/4 cup heavy cream
  • 1/4 cup pasta water
  • 2-3 Tbsp. butter
  • Grated Parmigiano Reggiano, (Parmesan cheese)
  • 3-4 garlic cloves, minced
  • 1/2 tsp. Oregano
  • Few leaves of basil, chopped in a chiffonade style
  • 1 lb. Linguine

Preparation:

1) In a 6 quart pan, on med-high heat, drizzle the olive oil on the bottom,  sautee the garlic, as soon as it releases its aroma, drop all the seafood in there and deglaze with the wine. This should take a couple of minutes.

2)   Add the tomatoes, clam juice and season with salt, pepper, oregano. Slowly add the heavy cream and stir.  Lower the heat and bring to a quick simmer. This does not take long as you do NOT want to overcook the seafood. They will become chewy.

3) Simultaneously,  bring water to a boil for the pasta and cook according to package directions. I like to cook it al dente, (to the bite).  Once pasta is cooked, drain it, and reserve 1/4 cup of the water. Drop pasta and water to the seafood sauce.  Swirl in the butter for some added richness, and give it a good stir. This is all done with very low heat, at this point. Garnish with the basil at the end so they don’t wilt.  Now, it’s time to plate. Sprinkle with cheese and voilà, the result is a lip smacking delicious pasta dish.

I hope you will try this delectable recipe that will have your loved ones begging for seconds. Stay tuned for more delicous dishes. Until then, have a fantastic day!

Wine pairing suggestions: Chardonnay, Sauvignon Blanc. For a special occasion, pair this dish with a nice Viognier, and you will wow your guests.

Happy Cooking and Cheers from Gina’s Kitchen!
Foodiewinelover
My Food, Wine & Travel Lifestyles
Culinary Aficionado – WSET-Level Wine Connoisseur
World Traveler