ISO: Easy Low Cal Recipe for Scallops

Do you have an easy low cal T&T recipe for scallops that you would be willing to share. My Mom really likes scallops. They are a bit pricey around here. For Christmas we bought her a large grocery bag of meat, fish, and seafood. I included a package of scallops. Now neither one of us know how to cook them for sure. Thanks for your help. Carol

I just love them sauteed in a little butter with a sprinkling of garlic salt and dill weed . . . maybe a splash of white wine or splash of lemon juice added too and then you soak up the juice with a bun or biscuit.

Or, broil them like Red Lobster does and you can brush with flavored butters to keep from drying.

Just don't overcook them!

Thanks chickenheart. I'm on my way over to Mom's to take her to the dr. Any one else have a recipe to share? Carol

For a quick low fat scallop, I boil or steam them and dip in lower fat marg. Sauting in buttered flavored Pam and a little garlic is good too.

I thought this sounds really yummy!
Beth

Subject: REC: Spicy Scallops w/ Linguine .. 30 Minutes
Posted by: rayt721 Replies: 2 Posted on: 2/29/2004 3:38:46 PM
#T312017
Bought a cool cookbook at TJ Maxx today for $4.99. The book is called "Quick & Light" and is published by Oxmoor House. The book contains over 200 great taste low fat recipes ready in 30 minutes or less.

SPICY SCALLOPS WITH LINGUINE

8 ounces linguine
1 tablespoon flour
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound bay scallops (or quartered sea scallops)
1 tablespoon olive oil
1 cup sliced scallions
1 clove garlic, minced
1 zucchini, cut into 1/4 inch dice
1 yellow summer squash, cut into 1/4 inch dice
2 tomatoes, diced
1 small fresh or pickled jalapeno pepper, seeded and minced
1/2 cup reduced sodium chicken broth, defatted

1. In a large pot of boiling water, cook the linguine until just tender; drain well.

2. Meanwhile, in a sturdy plastic bag, combine the flour, cumin, salt and pepper. Add the scallops to the bag, tossing to coat. In a large nonstick skillet or wok, heat 2 teaspoons of the oil until hot but not smoking over medium-high heat. Add the scallops and stir-fry until the scallops are just opaque, 2-3 minutes. With a slotted spoon, transfer the scallops to a plate.

3. Add the remaining 1 teaspoon oil to the skillet. Add the scallions and garlic and stir-fry until the scallions are softened, about 1 minute. Add the zucchini, summer squash, tomatoes, jalapeno and broth and bring to a boil. Cook, stirring, until the squash is crisp-tender, about 3 minutes. return the scallops to the pan and cook until heated through, about 1 minute.

4. Divide the pasta among 4 plates, spoon the scallops and sauce over and serve.

Saute them in a little butter and add white wine, lemon and garlic, serve over linguini

I have several recipes I use to make when we lived in Maine and price was more reasonable than it is where I live now. All are T & T.

Baked Scallops I

1 lb scallops
1/2 c melted butter
cracker crumbs

Dip scallops in butter then roll in crumbs. Place in baking dish. Pour remaining butter over the top. Bake 350º for 30 mins.

Baked Scallops II

1 lb bay or sea scallops
1/3 c light cream
1/4 tsp white pepper
1 tsp fresh lemon juice
1/4 lb Ritz-type crackers (about 40)
1/2 c butter, melted

Rinse scallops and pat dry; if large, cut into 1" pieces. Place scallops in a buttered shallow baking dish. Pour cream over scallops; sprinkle with pepper and lemon juice. Bake 350º for 10-12 mins. Crush crackers into medium-fine crumbs; pour melted butter over and mix well. When scallops are baked, remove from oven and spread cracker-butter mixture evently over top. Place under broiler just until golden brown.

This one is a little fancier

Baked Scallops III

1 1/2 c grated Gruyere cheese (I've only used white cheddar)
1 c mayonnaise
1/4 c dry white wine
4 Tbsp butter
1 lb sea scallops
1 medium onion, finely chopped
1/2 lb sliced mushrooms
1/2 c soft bread crumbs mixed with--
1 Tbsp melted butter

Stir together cheese, mayo and wine - set aside. In skillet over medium-high heat, melt 2 Tbsp butter. Add scallops and cook, stirring just until they are opaque (one minute or so). Remove with slotted spoon to paper towel to drain. Add 2 Tbsp butter to skillet. Add onions and cook until soft. Add mushrooms and cook rapidly, stirring so they don't release their liquid. Turn off heat and stir in cheese mixture and scallops. Turn into greased baking dished. Sprinkle with breat crumb mixture. Broil 6" from heat until browned (about 2 mins).

Baked Scallops IV

1/2 lb scallops
2 lbs haddock
1 can frozen shrimp soup
buttered crumbs

Cut scallops and haddock into bite-size pieces. Cook 5 minutes in small amount of water. Drain and place in buttered casserole. Pour shrimp soup over fish and cover with buttered brumbs. Bake 30 minutes in 350º oven.

Again thanks. All of these recipes sound wonderful. I'll give these to Mom tomorrow. Carol

This one is really easy and very good.Low fat too. I downloaded it from Yahoo.

1 - can (14 oz.) recipe-ready tomatoes
1 - medium onion, finely chopped
2 cloves garlic, minced
2 tbsp. chopped fresh herbs – parsley, chives and/or oregano
1/2 tsp. paprika
1 lb. sea scallops, patted dry with paper towels


Preparation - Estimated cooking time: under 30 minutes -
1 Preheat oven to 425 degrees F. Coat a baking dish just large enough to hold the scallops in a single layer with olive oil cooking spray. Combine tomatoes, onion, garlic, herbs, paprika and a generous grinding of black pepper in the dish. Bake until bubbling, about 8 minutes.
2 Add scallops, nestling them in the vegetable mixture. Spray scallops quickly with cooking spray. Return the dish to the oven.
3 Roast until the scallops are opaque, 8 - 10 minutes.

moly thanks for the recipe. Taking over to Mom. Carol