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Baked Scallops Scampi Style

Baked Scallops
Baked Scallops

 

 

 

 

 

 

Baked Scallops Scampi Style

Scampi has becomes a blanket term in the U.S. to cover a variety of sauces usually with butter and garlic.  In this recipe that serves as a base for a delicious sauce that accompanies the scallops.  This recipe will serve 2-4 persons if making more simply multiply the amounts of the ingredients.

Ingredients for Baked Scallops Scampi Style

  1. large Scallops – 8 oz. per person (approximate)
For the Sauce
  1. ¼# unsalted butter
  2. Juice of 1 lemon
  3. 5-6 Cloves of garlic finely chopped
  4. ¼ cup dry white wine
  5. 3-4 Tbsps chopped Chives
  6. 1-2 Tbsps Capers
For the Breading
  1. ¼ cup panko bread crumbs
  2. ¼-½ cup plain or flavored bread crumbs
  3. ¼ cup grated Parmesan cheese
  4. 2-4 Tbsps Olive oil
  5. fresh chopped parsley for garnish

Directions for Baked Scallops Scampi Style

Preheat oven to 425º

In a sauce pan place the butter, lemon juice,garlic, white wine, chives and capers and on low heat melt.

In a bowl place the bread crumbs and parmesan and stir to combine.  Just before cooking add the olive oil and stir so that all the crumbs are moistened.

Arrange the scallops in a pan large enough to accommodate them in a single layer or place in individual ramekins in a single layer, spoon some of the butter around the pan so that it comes about 1/3 of the way up the scallops.  Sprinkle the breading over the top.  Place in the top 1/3 of the oven but not on the highest rack setting.

Bake for 15-18 minutes, then turn on the broiler and broil for 1-2 minutes to brown the breading well.

.Remove from the oven plate and sprinkle the chopped parsley over the scallops. 

Serve the extra butter on the side.

baked scallops
baked scallops

 

 

 

 

 

 

Here are a few items to help make this recipe:
http://www.amazon.com/BIA-Cordon-Bleu-Cr%C3%A8me-Br%C3%BBl%C3%A9e/dp/B0000VLG9S/ref=as_li_ss_tl?ie=UTF8&keywords=8%20oz%20oval%20ramekins&qid=1465485359&ref_=sr_1_2&s=home-garden&sr=1-2&linkCode=ll1&tag=rantsravesa06-20&linkId=29e5efb4e7bea8a3f744eb9a28a7370a
http://www.amazon.com/Professional-Grade-Stainless-Butter-Melting/dp/B01CMD7HDA/ref=as_li_ss_tl?ie=UTF8&keywords=calphalon%20butter%20pot&qid=1465485485&ref_=sr_1_3&s=home-garden&sr=1-3&linkCode=ll1&tag=rantsravesa06-20&linkId=6da890ad01714bfd598983f1ec452414

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Oh NO! I thought, another “surf” sans the “turf”.  but  they were actually quite tasty. 5 paws for the effort, but a little roast beef would really moooooove me.

IMG

 

 

 

 

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Baked Scallops Scampi Style

Baked Scallops Scampi Style

Ingredients

  1. large Scallops - 8 oz. per person (approximate)
  2. For the Sauce
  4. ¼# unsalted butter
  5. Juice of 1 lemon
  6. 5-6 Cloves of garlic finely chopped
  7. ¼ cup dry white wine
  8. 3-4 Tbsps chopped Chives
  9. 1-2 Tbsps Capers
  10. For the Breading
  12. ¼ cup panko bread crumbs
  13. ¼-½ cup plain or flavored bread crumbs
  14. ¼ cup grated Parmesan cheese
  15. 2-4 Tbsps Olive oil
  16. fresh chopped parsley for garnish

Instructions

  1. Preheat oven to 425º
  2. In a sauce pan place the butter, lemon juice,garlic, white wine, chives and capers and on low heat melt.
  3. In a bowl place the bread crumbs and parmesan and stir to combine. Just before cooking add the olive oil and stir so that all the crumbs are moistened.
  4. Arrange the scallops in a pan large enough to accomodate them in a single layer or place in individual ramekins in a single layer, spoon some of the butter around the pan so that it comes about 1/3 of the way up the scallops. Sprinkle the breading over the top. Place in the top 1/3 of the oven but not on the highest rack setting.
  5. Bake for 15-18 minutes, then turn on the broiler and broil for 1-2 minutes to brown the breading well.
  6. .Remove from the oven plate and sprinkle the chopped parsley over the scallops
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BBQ Shrimp

Grilled BBQ Shrimp
Grilled BBQ Shrimp

 

 

 

 

 

 

BBQ Shrimp

Cleaning out the freezer the other day in preparation for our new appliances, I found a ½ bag of U-10 frozen shrimp.  Not wanting to get the old oven dirty I figured to use the Grill for a few nights so BBQ shrimp were on the menu.

Quantities are up to you, I find that 6 large shrimp make a good portion, but if you have big eaters make more.

Ingredients for BBQ Shrimp

  1. U-15 or larger shrimp, peeled and deveined, tails left on
  2. 4-5 Tbsps good chili powder
  3. 2-3 Tbsps Cooking oil
  4. Juice and zest of ½ a lemon
  5. 2 tsp salt and pepper each
  6. Enough of your favorite BBQ sauce to coat the cooking shrimp

Directions for BBQ Shrimp

Peel and devein the shrimp leaving the tails on.  To devein after taking the shell off run a sharp knife along the back of the shrimp cutting into the shrimp no more than a ¼” and under running water rinse out the darken vein that ruins along the back of the shrimp.

Peel and devein the shrimp
Peel and devein the shrimp

 

 

 

 

 

 

Using a good chili powder dust the tails lightly.  Then taking 2-3 Tbsps of the chili powder into a large plastic bag add 3-4 Tbsps of oil, then add the salt and pepper and the juice and zest and rind of the ½ a lemon mix all the ingredients well add the shrimp seal the bag and make sure the shrimp all get well coated.  Leave in the refrigerator for two to three hours.

Once your are ready to grill take out of the bag and skewer the shrimp, I like to use two skewers as it makes turning the shrimp much easier.  Coat the shrimp in your favorite BBQ Sauce.

marinate for 2-3 hours then skewer
marinate for 2-3 hours then skewer

 

 

 

 

 

 

Grill.  They will only take a minute or two on each side just long enough to get good grill marks.

Grilled BBQ Shrimp
Grilled BBQ Shrimp

 

 

 

 

 

 

Serve them any way you like.  I like to serve them over cooked rice.

 

BBQ Shrimp served over Rice
BBQ Shrimp served over Rice

 

 

 

 

 

 

Here are a few items to help make this recipe:
http://www.amazon.com/Weber-46110001-Spirit-Liquid-Propane/dp/B0098HR0PY/ref=as_li_ss_tl?s=lawn-garden&ie=UTF8&qid=1465236348&sr=1-1&keywords=webber+grills&linkCode=ll1&tag=rantsravesa06-20&linkId=35c947d7e71af192ef11097ccdb967bc
http://www.amazon.com/Zwilling-Henckels-2-Inch-Carbon-Stainless/dp/B00004RFKN/ref=as_li_ss_tl?s=lawn-garden&ie=UTF8&qid=1465236393&sr=8-1&keywords=henckel+four+star+boning+knife&linkCode=ll1&tag=rantsravesa06-20&linkId=93dfb47399802ff8450651a8d18349c0

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Skip the “surf” and bring on the “turf”.

 

 

 

 

Print
BBQ Shrimp

BBQ Shrimp

Ingredients

  1. U-15 or larger shrimp peeled and deveined tails left on
  2. 4-5 Tbsps good chili powder
  3. 2-3 Tbsps Cooking oil
  4. Juice and zest of ½ a lemon
  5. 2 tsp salt and pepper each
  6. Enough of your favorite BBQ sauce to cover while cooking

Instructions

  1. Peel and devein the shrimp leaving the tails on. To devein after taking the shell off run a sharp knife along the back of the shrimp cutting into the shrimp no more than a ¼" and under running water rinse out the darken vein that ruins along the back of the shrimp.
  2. Using a good chili powder dust the tails lightly. Then taking 2-3 tbsps of the chili powder into a large plastic bag add 3-4 tbsps of oil, then add the salt and pepper and the juice and zest and rind of the ½ a lemon mix all the ingredients well add the shrimp seal the bag and make sure the shrimp all get well coated. Leave in the refrigerator for two to three hours.
  3. Once your are ready to grill take out of the bag and skewer the shrimp, I like to use two skewers as it makes turning the shrimp much easier. Brush the shrimp with your favorite BBQ sauce.
  4. Grill. TServe them any way you like. I like to serve them over cooked rice.hey will only take a minute or two on each side just long enough to get good grill marks.
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Deviled Tuna Cakes

Deviled Tuna Cakes
Deviled Tuna Cakes

 

 

 

 

 

 

Deviled Tuna Cakes

With the freezer getting overcrowded, we pulled some stuff out that usually does not need to be frozen.  Included in this group was a number of boxes of Jiffy corn muffin mix.   The box was next to a large can of tuna and so my creative juices began to flow.

This recipe makes about 10  3″ patties.  Serve with tartar sauce or shrimp sauce, a garlic aioli or anything you think will go well with tuna.

The term “Deviled” in recipes first appeared in the late 1700’s meaning a dish that was spicy, usually spiced with mustard or pepper

 

 

Ingredients for Deviled Tuna Cakes

  1.  1 box jiffy corn muffin mix + 1 egg + 1/3 cup of milk
  2. 12 oz. can Albacore tuna
  3. 4 Tbsps Dijon mustard
  4. 4 Tbsps sweet relish
  5. 2 Tbsps minced onions
  6. 2 Tbsps chopped parsley
  7. 2 Tbsps Worcestershire sauce
  8. ¼ – ½ cup mayonnaise
  9. 3 whole eggs
  10. salt & pepper
  11. 2Tbsps butter
  12. ¼ – ½ cup cooking oil.
Directions for Deviled Tuna Cakes

Prepare the corn muffin mix according to package instructions.  Once done remove from the oven and allow to cool.  Once cool enough to handle take out of pan and crumble into a large bowl.

Cut the tuna up into small pieces and add to the cornbread, add the Mustard, relish, minced onions, parsley, Worcestershire sauce,mayonnaise, eggs, salt& pepper stir to combine.  Mixture should be moist, well blended and able to hold it’s shape.

Form into patties.  In a frying pan melt the butter into the oil and cook the patties on medium heat until golden brown on both sides.

Here are a few items to help make this recipe:
http://www.amazon.com/T-fal-Specialty-Nonstick-Dishwasher-Cookware/dp/B000EM9PTQ/ref=as_li_ss_tl?ie=UTF8&qid=1465057971&sr=8-3&keywords=large+frying+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=151bcf6e6fd537894224790428de36d1
http://www.amazon.com/FineDine-Stainless-Nesting-Kitchen-Mixing/dp/B014JVRRXI/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1465058060&sr=1-27&keywords=mixing+bowls&linkCode=ll1&tag=rantsravesa06-20&linkId=624b79b5253ce3f052c19d0e331490df

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

A passable dish I would have prefered undeviled prime rib, but in a pinch it will do.

 

 

Print
Deviled Tuna Cakes

Deviled Tuna Cakes

Ingredients

  1. 1 box jiffy corn bread mix + 1 egg + 1/3 cup of milk
  2. 12 oz. can Albacore tuna
  3. 4 Tbsps Dijon mustard
  4. 4 Tbsps sweet relish
  5. 2 Tbsps minced onions
  6. 2 Tbsps chopped parsley
  7. 2 Tbsps Worcestershire sauce
  8. ¼ - ½ cup mayonnaise
  9. 3 whole eggs
  10. salt & pepper
  11. 2Tbsps butter
  12. ¼ - ½ cup cooking oil.

Instructions

  1. Prepare the corn bread according to package instructions. Once done remove from the oven and allow to cool. Once cool enough to handle take out of pan and crumble into a large bowl.
  2. Cut the tuna up into small pieces and add to the cornbread, add the Mustard, relish, minced onions, parsley, Worcestershire sauce,mayonnaise, eggs, salt& pepper stir to combine. Mixture should be moist, well blended and able to hold it's shape.
  3. Form into patties. In a frying pan melt the butter into the oil and cook the patties on medium heat until golden brown on both sides.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved