Scallops with Wine and Peppers

Scallops and Peppers

Before I get into how absolutely delicious this dish was, let me talk about the picture below……..

Jim and Taylor Cooking

If you read my blog very often you know that Jim cooks as much as I do.  This is actually his recipe.  If you find a seafood recipe on this blog there is a good chance it is either Jim’s recipe or he cooked it.

So, on this particular day Taylor was feeling a bit down.  Ella was at a friend’s house for a sleepover and although Taylor would never admit it she was missing her sister.  The only thing that would really soothe her soul was SpongeBob SquarePants and since the sound of his voice is like nails on a chalkboard to Jim and me we were trying to figure out something else she could do.  I was folding laundry so Jim convinced her (begrudgingly at first) to help him make dinner.

Within a few minutes, Taylor got into her serious chef mode and was happy and giggly helping out Dad.  Jim does a good job as teacher and I just thought this picture was cute.  Plus, Taylor loves seafood so she was happy to put this dinner together!

These scallops with wine and peppers were amazing!  The wine sauce was flavorful and the scallops went really well with the peppers.  I was a bit skeptical at first, but they were a great combo.  We served this over pasta, but it would be delicious over rice or with a baguette to sop up the yummy sauce.  You could also sub some shrimp for the scallops

Ella was a little sad she missed it……Enjoy!

For some other wonderful seafood recipes on BWL try these!

Maryland Crab Cakes
Beer Steamed Shrimp
Spicy Baked Shrimp

 
Creole Grilled Shrimp

 
Panko Crusted Salmon

 

Scallops and Peppers in Wine Sauce
 
Ingredients
  • 1.5 lbs Sea Scallops
  • ⅔ cup white wine
  • 1 tablespoon EVOO
  • 1-2 tablespoon(s) butter
  • 2 cloves of garlic – minced
  • 2 tablespoon finely diced shallots
  • 1 red pepper cut into strips (or you can cook ½ a red and ½ yello)
  • Salt and pepper to taste.
  • Parmesan cheese and chopped parsley

Instructions
  1. Prepare scallops by removing muscle and gently rinsing and patting dry.
  2. Over medium heat in a large saute pan cook peppers and shallots in olive oil until shallots are translucent and peppers are cooked through. Add garlic and cook another minute. Remove from pan and set aside.
  3. Add wine to the pan and reduce until it thickens a bit and slightly coats the back of a spoon (reduce by almost half.) Add the butter and then scallops and cook for about 3 minutes and then turn scallops over. Cook for another 2 minutes.
  4. Return veggies to the pan and then cook for another 2 minutes. The scallops are cooked when they are no longer translucent. Add another tablespoon of butter if you would like. Season to taste with salt and pepper.
  5. Serve over pasta and sprinkle with Parmesan cheese and parsley.
  6. Enjoy!

 

Grilled Salmon with Citrus Butter

Grilled Salmon with Citrus Butter

Want a fun way to cook salmon?  This was so yummy and the citrus butter is great on lots of different things….veggies, bread, a spoon…..

This technique is nice because the salmon cooks right on the orange slices and you don’t have to worry about the fish sticking to the grates.

This great recipe comes from Everyday Food magazine.

Enjoy!

Grilled Salmon with oranges

Grilled Salmon with Citrus Butter
 
Ingredients
  • Oil
  • Fish – we used a little over a pound of salmon
  • Salt and pepper
  • Sliced citrus – we used oranges
  • Fresh herbs – we used cilantro
  • Flavored butter (below)
  • ½ cup unsalted butter
  • ½ teaspoon grated orange zest
  • 2 teaspoons fresh orange guice
  • ¼ teaspoon cayenne pepper
  • 1 clove garlic, minced
  • 2 tablespoons chopped cilantro
  • ½ teaspoon coarse salt

Instructions
  1. Set up grill for indirect cooking and heat to medium-high. Clean and lightly oil hot grill.
  2. Season fish with salt and pepper.
  3. Arrange sliced citrus on cooler side of grill and top with some fresh herbs and fish; dab flavored butter on fish. Cover and cook until fish is opaque in center. We cooked our fish skin side up for ten minutes and then flipped for another 15 or so minutes.
  4. To make the citrus butter, mash together butter, grated orange zest, fresh orange juice, cayenne pepper, minced garlic, chopped cilantro, and salt.

 

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