Thai Scallop Saute Recipe

So as I have said before, we do not make scallops at home, or really any seafood for the matter because Eric won't eat it. But a girl can dream, right? So this one is dreamy and I always envision having girls night and really wowing them with a nice scallop dish. For that reason I will continue to put these on my wish list.

I found this recipe in my Taste of Home magazine and on the page with the recipe is a little tid bit for how to choose your scallops, which I feel like it the main reason I was drawn to this.

*"When purchasing sea scallops, look for large, firm ones that are while and intact. If they are starting to fall apart, it is a sign they may be a little past their prime"*

What you'll need:

3 tsp olive oil, divided

1 1/2 lb sea scallops

2 cups broccoli florets

2 medium onions, halved and sliced

1 medium zucchini, sliced

4 small carrots, sliced

1/4 cup Thai peanut sauce

salt

Hot cooked rice

1. In a large skillet, heat 1 tsp oil over medium- high heat. Add half of the sea scallops; cook until firm and opaque, about2 minutes per side. Remove; repeat with an additional 1 tsp oil and the remaining scallops.

2. In the same skillet, heat remaining oil over medium-high heat. Add vegetables; stir- fry until crisp-tender, 7-9 minutes. Stir in peanut sauce and salt as desired. Return scallops to the pan; heat through. Serve with the rice.

*Of note: this recipe has LESS than 300 calories. Woop!

Cajun scallops and rice

Here is one of those recipes that will be "on deck" for a long time, not because it looks less delicious than any of the other recipes, but because it is one of that special occasion recipes. Due to Eric's lack of interest in sea food there is no way this will be in the normal weeknight dinner rotation, but I am determined to sneak it into my life somehow!

What you'll need:
2 Tbsp butter
3 scallions

1 jalapeno, seeded and chopped
1 cup white rice
1 bay leaf
4 cups frozen chopped greens, such as collards or kale, squeezed dry
1 lb medium sea scallops, foot muscle removed
1/2 tsp Cajun seasoning
2 Tbsp vegetable oil
1/2 cup chopped fresh parsley
lemon wedges

1. Melt butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally until softened. Add 1 1/2 cups water, the rice, bay leaf and a pinch of salt. Increase heat to medium-high heat and bring to a simmer. Reduce the heat to low, stir then cover and simmer until rice is tender and the water is absorbed. Remove from the heat and stir in the greens.
2. Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down, cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.
3. Stir in the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.

It is so beautiful...

Broccoli and corn scallop recipe

Here is another recipe from Food & Family

magazine that is the perfect example of my pantry. This is such a great find for me because I literally have every one of these ingredients in my kitchen already, so that is a huge plus.

What you'll need:

1/2 onion, chopped

2 tbsp butter

1 tbsp flour

1 1/4 cup milk

1 pkg shredded monterey jack cheese

1 can corn, drained

12 Ritz crackers, crushed

2 pkgs frozen broccoli, thawed

1. Preheat oven to 350 degrees.

2. Cook and stir onions in 1 tbsp butter in saucepan on medium heat for 1 min. Blend in flour and cook for 3 minutes. Gradually add milk. whisking until well blended, cook until thickened stirring constantly. Add cheese, cook until melted. Add corn and 1/4 cup crumbs, mix well.

3. Arrange broccoli in baking dish, top with sauce. Melt remaining butter, mix with remaining crumbs. Sprinkle over ingredients in baking dish. 

4. Bake 30 mins until heated through. 

Piece of cake! Can't wait to try it!