Ingredient: Lemon wedges

Scallop Pasta recipe

Summer Corn and Scallop Pasta

 

Scallop Pasta is a delicious recipe that is actually rather simple to make.

Why are fresh scallops one of our top sellers here at Motts Channel Seafood? The soft fleshy texture and delicately mild sweet flavor of scallops are enjoyed by even those who are not particularly fond of fish or other shellfish.

As it turns out, scallops, in addition to their delectable taste, contain a variety of nutrients that can promote your cardiovascular health, plus provide protection against colon cancer.

The naturally sweet taste of scallops partners beautifully with summer corn at its peak in this corn and scallop pasta recipe. To get the most corn flavor into the creamy pasta sauce for this summer pasta recipe, we use the dull side of a knife to remove the extra bit of the corn kernels and the sweet corn “milk” from the ear after cutting off the fresh kernels. Try this technique anytime you are adding fresh corn to sauces or soups.

Rinse scallops and pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won’t brown properly.

Stop by Motts Channel Seafood and “sea” the difference fresh scallops makes for your next lunch, cocktail hour appetizer or dinner plans.

Visit Alison Recipe Box for even more fresh scallop recipes.
Recipe Credit: EatingWell Magazine

Serves 4

Scallop Pasta recipe
Summer Corn and Scallop Pasta
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Scallop Pasta recipe
Summer Corn and Scallop Pasta
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Instructions
  1. Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Reserve ½ cup of the cooking liquid; drain the pasta.
  2. Meanwhile, stand an ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. Then press the dull side of the knife down the length of the ear to extract any remaining kernels and corn "milk" into the bowl.
  3. Repeat with the remaining 3 ears of corn, catching the kernels and "milk" in the bowl.
  4. Cook bacon in a large nonstick skillet over medium heat, stirring occasionally, until crispy, 3 to 4 minutes. Remove to a small bowl with a slotted spoon; leave the bacon fat in the pan.
  5. Sprinkle scallops with ¼ teaspoon each salt and pepper. Add the scallops to the pan and cook over medium heat until golden brown, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
  6. Add the corn kernels and corn "milk," bell pepper and garlic to the pan and cook, stirring, until the garlic is fragrant, about 2 minutes. Add the reserved cooking liquid and wine and continue cooking, stirring occasionally, until the corn is tender, about 3 minutes more. Stir in sour cream and the remaining ¼ teaspoon each salt and pepper. Sprinkle flour over the mixture. Cook, stirring, until the sauce is bubbling and thickened, about 1 minute.
  7. Reduce heat to low and return the pasta, bacon and any scallop liquid accumulated on the plate to the pan; toss to coat with the sauce. Stir in basil. Divide the pasta among 4 bowls and top with the scallops. Garnish with more basil, if desired.
  8. Serve with lemon wedges.
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Charbroiled

Drago’s Style Charbroiled Oysters

Drago’s Style Charbroiled Oysters

The world celebrated Mardi Gras on Tuesday and with the Winter oyster season nearing its end we thought we’d share a New Orleans inspired recipe we think you’ll love that involves charbroiled oysters…yum!

Drago’s Seafood Restaurant officially opened in February 1969 in Metairie, Louisiana. Owners Drago and Klara Cvitanovich are part of a close-knit Croatian community that has thrived in New Orleans since the 1800s.

Drago Cvitanovich has been the oyster king of New Orleans for four decades. Like most other people in the oyster business, he was a Croatian immigrant. When he opened his restaurant in the 1970s, he kept his ties with his countrymen down the river, and as a result always had the best oysters available.

Drago’s son Tommy, who now runs the restaurant, created this dish in the early 1990s. It became wildly popular, and restaurants all over town now copy the dish. It’s simple enough.  Don’t attempt this without freshly-shucked oysters and an outdoor grill.

Yields 6 oysters (consider doubling or tripling as needed).

Posted February 27 2017

Recipe published online at www.nolacuisine.com. For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

Charbroiled
Drago's Style Charbroiled Oysters
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Servings
6 pieces
Servings
6 pieces
Charbroiled
Drago's Style Charbroiled Oysters
Print Recipe
Servings
6 pieces
Servings
6 pieces
Ingredients
The Sauce
The Oysters
Servings: pieces
Instructions
  1. For the sauce: Mix together all of the ingredients. For the oysters: Mix together all of the ingredients.
  2. Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
  3. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown.
  4. Garnish with minced Parsley.
  5. Serve while still sizzling with Lemon wedges and fresh bread.
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Roasted-oysters-pancetta

 Roasted Oysters with Pancetta + Breadcrumbs

Roasted Oysters with Pancetta and Breadcrumbs

For easy prep this Roasted Oysters with Pancetta and Breadcrumb recipe, slice the lemon and make the bread mixture in the morning before things get hectic. Store in the refrigerator. Just before guests arrive, assemble the oysters then pop them in the oven. Be sure to set a timer. The oysters cook for only a short time and you won’t want to forget these are baking away while you’re greeting guests.

Recipe published by Cooking Light. Photo Credit:  John Autry

Serves 6

“Sea” more great fish and seafood recipes in Alison’s Recipe Box by clicking here.

Roasted-oysters-pancetta
 Roasted Oysters with Pancetta + Breadcrumbs
Print Recipe
For easy preppy this Roasted Oysters with Pancetta and Breadcrumb recipe, slice the lemon and make the bread mixture in the morning before things get hectic. Store in the refrigerator. Just before guests arrive, assemble the oysters then pop them in the oven. Be sure to set a timer. The oysters cook for only a short time and you won't want to forget these are baking away while you're greeting guests. Recipe published by Cooking Light. Photo Credit: John Autry Serves 6
Servings Prep Time
6 Servings 24 Minutes
Servings Prep Time
6 Servings 24 Minutes
Roasted-oysters-pancetta
 Roasted Oysters with Pancetta + Breadcrumbs
Print Recipe
For easy preppy this Roasted Oysters with Pancetta and Breadcrumb recipe, slice the lemon and make the bread mixture in the morning before things get hectic. Store in the refrigerator. Just before guests arrive, assemble the oysters then pop them in the oven. Be sure to set a timer. The oysters cook for only a short time and you won't want to forget these are baking away while you're greeting guests. Recipe published by Cooking Light. Photo Credit: John Autry Serves 6
Servings Prep Time
6 Servings 24 Minutes
Servings Prep Time
6 Servings 24 Minutes
Ingredients
Servings: Servings
Instructions
  1. Preheat oven to 450°.
  2. Combine nuts and bread in a mini food processor; process until coarsely ground.
  3. Heat a medium skillet over medium-high heat, and lightly coat pan with cooking spray. Add pancetta and sauté for 2 minutes or until crisp, stirring frequently. Remove from heat.
  4. Stir in pine nut mixture, parsley, and black pepper.
  5. Carefully arrange oysters in a single layer on a broiler pan, and spoon 1 tablespoon bread mixture onto each oyster.
  6. Bake at 450° for 5 minutes or until oysters are opaque.
  7. Serve immediately with lemon wedges.
Recipe Notes

For easy prep this Roasted Oysters with Pancetta and Breadcrumb recipe, slice the lemon and make the bread mixture in the morning before things get hectic. Store in the refrigerator. Just before guests arrive, assemble the oysters then pop them in the oven. Be sure to set a timer. The oysters cook for only a short time and you won't want to forget these are baking away while you're greeting guests.

"Sea" more recipes in Alison's Recipe Box by clicking here.
Recipe published by Cooking Light. Photo Credit:  John Autry

Serves 6

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240087_roasted-halibut-walnut-crust_9x4

Roasted Halibut with Walnut Crust

Roasted Halibut with Walnut Crusr
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Servings
6 servings
Servings
6 servings
Roasted Halibut with Walnut Crusr
Print Recipe
Servings
6 servings
Servings
6 servings
Instructions
  1. Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray.
  2. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper.
  3. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere.
  4. Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning.
  5. Transfer fish to plates; garnish with lemon wedges.
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NE baked stuff clams The Nest

New England Baked Stuffed Clams

New England Baked Stuffed Clams
Print Recipe
Servings
6 servings
Servings
6 servings
New England Baked Stuffed Clams
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 350°F.
  2. In a large saucepan, bring the wine and 1 quart water to a boil. Add the clams, cover, and cook until clams open, 3 to 5 minutes. Transfer the clams to a large bowl. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and set aside.
  3. Shuck the clams, reserving half the shells. Mince the clams and set aside.
  4. In a large skillet, melt the butter over medium heat. Add the onion, chile, garlic, celery, and chorizo and cook until the onion and celery are softened, about 5 minutes. Add the minced clams, bread crumbs, and enough of the clam broth to lightly moisten the mixture. Add 1/2 teaspoon of the smoked paprika, the scallion, and parsley, and season with salt and pepper to taste.
  5. Spoon the mixture into the shells, place them on a baking sheet, and bake until lightly browned, about 30 minutes
  6. Place 1 stuffed clam on each of 6 serving plates, sprinkle with the remaining 1/2 teaspoon smoked paprika, and garnish with lemon wedges.
  7. Serve immediately.
Recipe Notes

Recipe and photo credit:  thenest.com

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