Ingredient: all-purpose flour

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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Baja

Baja Style Fish Tacos

Tacos de pescado (“fish tacos“) originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.

If you’ve never tried a fish taco, you’re in for a real treat. Fish tacos provide a traditional Mexican food taste that is a bit off the beaten path. Savory and versatile, fish tacos are best when they are made from fresh, local fish such as grouper, mahi-mahi, sheepshead, and flounder. They can also be topped with just about anything you can imagine.

Ready to try making fish tacos at home? This one is about as authentic as it gets.
Recipe courtesy of Marcela Valladolid and The Food Network.

For more great recipes visit Alison’s Recipe Box by clicking here

Baja
Baja Style Fish Tacos
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Baja
Baja Style Fish Tacos
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Ingredients
Beer Batter
Cream Sauce
Fish Tacos:
Servings:
Instructions
For the Beer Batter:
  1. Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
For Cream Sauce:
  1. Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
For the Fish:
  1. In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
  2. On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
  3. Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
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10-Minute Buffalo Shrimp With Blue Cheese Dip

10-Minute Buffalo Shrimp With Blue Cheese Dip
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This is a new, ultra flavorful take on an old favorite - shrimp instead of wings. This dish cooks up even faster than wings for a fast appetizer or dinner option. Enjoy! Recipe credit:  Food.com as adapted from Redbook Magazine Image credit: Chef #1323213
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
10-Minute Buffalo Shrimp With Blue Cheese Dip
Print Recipe
This is a new, ultra flavorful take on an old favorite - shrimp instead of wings. This dish cooks up even faster than wings for a fast appetizer or dinner option. Enjoy! Recipe credit:  Food.com as adapted from Redbook Magazine Image credit: Chef #1323213
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
  2. In a shallow bowl, combine flour, salt and cayenne pepper. Add shrimp, tossing to coat.
  3. In a large skillet, heat oil, butter and hot sauce. Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
  4. Sprinkle blue cheese dip with parsley; serve with shrimp.
  5. Serve with carrot and celery sticks on side if desired.
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