Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Scallops With Pasta And Spinach
Famous Authors (View All Authors)
Fishandseafood - Scallops With Pasta And Spinach Post by :novablade Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2676

Click below to download : Fishandseafood - Scallops With Pasta And Spinach (Format : PDF)

Fishandseafood - Scallops With Pasta And Spinach

2 tablespoons olive oil
1 cup slivered sweet red pepper
2 tablespoons minced garlic
1/8 to 1/4 teaspoon cayenne pepper (optional)
1 1/2 cups finely chopped onions (very fine)
1/3 cup fresh lemon juice
1 tablespoon brown sugar
1 tablespoon minced lemon zest
1 teaspoon salt
1 teaspoon black pepper
3/4 pound spaghetti - linguine, penne, curly pasta or curly noodles
5 cups clean shredded loosely packed spinach, or 1 (10 oz) package frozen spinach thawed (I prefer the fresh)
1 1/2 pounds cleaned scallops
1/3 cup coarsely chopped feta cheese


Heat oil in 12 inch heavy skillet on medium-lo heat til hot add peppers, garlic and cayenne. Cook 5 minutes. Add onions and cook uncovered til vegetables are tender, stirring 8 to 10 minutes. Add scallops and cook til done. Add lemon juice, sugar, zest, salt and pepper, heat 1 minute.

Cook pasta according to package directions, about 1 minute before pasta is cooked, add spinach. Drain and place in large warm serving bowl. Add sauce and toss to coat. Taste and adjust seasonings. Sprinkle cooked and warmed scallops over pasta and toss with feta cheese and serve.

(4 servings)

If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Scallops -  Scallops With Roasted Garlic And Saffron Sauce Fishandseafood - Scallops - Scallops With Roasted Garlic And Saffron Sauce

Fishandseafood - Scallops -  Scallops With Roasted Garlic And Saffron Sauce
1 head garlic 3 T. olive oil 2 T. butter 1/4 c. minced shallots 1/2 c. dry white wine 1 cup whipping cream pinch of saffron powder 1 T. lemon juice 1 t. sugar 1/2 t. Old Bay Seafood Seasoning 3/4 lb. scallops Preheat oven to 400F. Cut top 1/2 inch off garlic head, exposing cloves. Place garlic in small baking dish. Drizzle with oil. Bake until garlic is very soft, about 30 minutes. Cool 10 minutes. Squeeze garlic out of skin into small bowl. Mash with fork. Set aside. Melt butter in heavy large skillet over medium-high heat. Add shallots
PREVIOUS BOOKS

Fishandseafood - Scallops With Garlic, Ginger And Chives Fishandseafood - Scallops With Garlic, Ginger And Chives

Fishandseafood - Scallops With Garlic, Ginger And Chives
1 lbs. Small, fresh bay scallops* 1/2 Lemon, juice of 1/4 cup Unsalted butter 1 tsp. Oil 1 large Garlic clove, peeled and finely chopped 1 tsp. Finely chopped fresh ginger 1/4 cup Fresh bread crumbs 1 tbsp. Fresh, snipped chives 1/4 cup Freshly grated Parmesan *If you use the larger sea scallops, halve or quarter them. Rinse scallops under running cold water. Drain and toss with lemon juice. In medium heavy skillet, heat butter and oil until sizzling. Add scallops, garlic and ginger; cook briefly for 1 to 2 minutes, turning scallops over once with tongs. Have ready
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT