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Old March 7, 2012   #31
Zana
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Scallops Grapefruit and Fried Rice

2 cups cooked long grain rice
4 tablespoons soy sauce
3 tablespoons oil
1 small onion, finely diced
1 ear corn, kernels only
1 small red pepper, finely chopped
1/2 pound snow peas, finely chopped
1 tablespoon dark sesame oil, optional
1 1/2 pounds bay scallops
1/2 cup grapefruit juice
2 tablespoons unsalted butter

Cook the rice in the normal way and chill in the refrigerator for at least 6 hours. Toss the rice with the soy sauce and set aside.
Heat 2 tablespoons oil in a large skillet or fry pan.
Add the onions and cook 1 minute. Add corn and peppers and cook, stirring, another 2 minutes. Add the snow peas and cook 30 seconds.
Add rice and cook, stirring, about 5 minutes. Remove from the heat.
Mix in the sesame oil and arrange the rice in a ring on a serving platter. Keep warm in a 250 degree oven while cooking the scallops.
Heat remaining tablespoon oil in a large non-reactive skillet over high heat until almost smoking.
Add the scallops and cook about 2 minutes without stirring.
Using a wooden spoon, stir to un-stick any scallops that have adhered to the bottom of the skillet.
Add the grapefruit juice. Cook about 30 seconds, then remove the scallops, using a slotted spoon, and reserve on a plate.
Reduce heat to medium and boil the grapefruit juice until reduced by half and it starts to thicken, about 5 minutes.
Replace the scallops and any juices that have collected on the plate. Cook another 30 seconds, remove from the heat and whisk in the butter.
Remove the rice from the oven, pour scallops and sauce into the center of the rice ring and serve immediately.
Serves 4.
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Old March 7, 2012   #32
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Grilled Scallop And Orange Skewers

Recipe By :Martha Stewart
Serving Size : 8 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds large sea scallops -- rinsed
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1/2 cup extra-virgin olive oil
salt and freshly ground black pepper
1 Large Bunch Fresh Thyme
5 small oranges -- cut into eighths
20 fresh bay leaves

Remove small muscle from sides of scallops, and discard. Combine juices,
oil, and salt and pepper to taste. Crush a few sprigs of thyme, and add to
marinade. Stir in scallops. Marinate in the refrigerator for 1 to 3 hours.

Heat a grill or grill pan to medium hot, and place grid 4 inches above
coals. Double-skewer scallops, alternating with orange sections. Tuck a
sprig of thyme or skewer a bay leaf between each scallop and orange. Lay
skewers in a pan, and pour remaining marinade over them.

Grill for 2 to 3 minutes on each side, until scallops are opaque and
lightly charred. Serve immediately.

Photograph by: Victoria Pearson

Source:
"Martha Stewart Living Television"
S(Formatted by):
"Barb @ PK on 20 Jun 2001"
Copyright:
"Martha Stewart"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 263 Calories; 14g Fat (49.3%
calories from fat); 20g Protein; 14g Carbohydrate; 2g Dietary Fiber; 37mg
Cholesterol; 183mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat;
1/2 Fruit; 2 1/2 Fat.
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Old March 7, 2012   #33
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Herb and Sesame Scallops with Orange and Fennel Salad
Rachael Ray

3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh thyme, 6 sprigs
6 tablespoons toasted sesame seeds
1 tablespoon lemon zest
1 head fennel, thinly sliced, plus fronds
12 sea scallops, pat dry, check to make sure the foot has been removed
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

Orange and Fennel Salad:
1 navel orange, supremed
1/2 lemon, zested and juice
Salt and freshly ground black pepper
Extra-virgin olive oil

Preheat oven to 425 degrees F.

Combine parsley, thyme, sesame seeds, lemon zest, and fennel fronds. Season
scallops with salt and pepper. Roll the sides of the scallops in herb mix. Coat
a cast iron skillet or a nonstick pan with olive oil, about 2 tablespoons. Place
scallops in hot skillet and sear about 2 minutes per side until the scallops are
opaque and firm.
Orange and Fennel Salad:

Place the orange supremes and fennel into a bowl. Zest and juice the lemon over
the orange and fennel. Season, to taste, with salt and pepper and drizzle with
olive oil. Toss gently and place onto serving plates.

Place seared scallops on top.
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Old March 7, 2012   #34
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Seafood Salad With Warm Citrus Dressing

1/2 cup sunflower oil
1 clove garlic, minced
1 piece 1/2-inch fresh ginger, minced
1 shallot, minced
Zest and juice of 1 lime
Zest and juice of 1/2 orange
1 tablespoon sugar
1/2 teaspoon salt or to taste
Freshly ground pepper

Salad;
6 cups mixed greens
1/4 cup each, chopped cilantro, mint
2 oranges, peeled, sectioned
1/2 pound scallops, cooked
1/2 pound shrimp, peeled, deveined, cooked
2 tablespoons sunflower seeds, toasted, see note
Edible flowers, optional

1. Heat 1 tablespoon of the oil in medium skillet over medium heat. Add garlic, ginger and shallot; cook, stirring often, until tender, about 4 minutes. Stir in zest and juice of lime and orange, sugar, salt and pepper to taste. Cook 1 minute. Slowly whisk in remaining oil.
2. Toss together greens, cilantro and mint in large serving bowl. Arrange orange sections, scallops and shrimp on top of greens. Sprinkle with sunflower seeds and edible flowers, if using. Pour 1/4 cup of the warm dressing over salad; toss to coat. Add additional dressing as needed.

Note; To toast sunflower seeds, heat in small dry pan over low heat,
stirring often, until lightly browned. Immediately remove seeds from pan to stop cooking.
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Old March 11, 2012   #35
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Sea Scallop Ceviche with Watermelon and Grapefruit

Makes about 20 hors d’oeuvres

2 grapefruits, peel and pith removed
1/2 pound fresh sea scallops, tough muscles removed
1/2 cup freshly squeezed lime juice
1 teaspoon coarse salt
2 jalapeno peppers, minced
1/2 small red onion, finely chopped
1 cup diced watermelon

1. Working over a bowl to catch juices, use a paring knife to slicebetween sections and membranes of grapefruits to separate segments; place segments in bowl. Squeeze juice from membranes into bowl. Strain; reserve juice in a bowl at room temperature. Place segments in another bowl; cover with plastic, and refrigerate.

2. Slice each scallop into three rounds; place in a large nonreactivebowl. Add reserved grapefruit juice, lime juice, and salt; toss well. Cover; refrigerate 30 minutes. Drain, discarding liquid. Refrigerate scallops until ready to use.
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Old May 19, 2012   #36
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Avocado and Tomatillo Dip

3/4 pound fresh tomatillos
4 large garlic cloves
3 avocados
1/2 cup chopped fresh cilantro leaves
1 1/2 tablespoons fresh lime juice, or to taste
1/4 cup finely chopped red onion
salt and freshly ground black pepper to taste

Remove husks and rinse tomatillos under warm water to remove stickiness.
Heat a well-seasoned cast-iron skillet or griddle over medium-high heat
until hot and lightly brown tomatillos and garlic, careful not to burn.
Cool to room temperature.
In a food processor purée tomatillos and garlic until smooth. Halve and pit
avocados and scoop into tomatillo mixture. Pulse until coarsely chopped.
Stir in cilantro, lime juice, onion, salt and pepper.
Serve with tortilla chips.

Makes about 3 1/2 cups.
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Old May 19, 2012   #37
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Green Apple with Dried Cherries and Ginger Chutney

1 Granny Smith apple, cored and chopped
1/2 cup apple jelly
1/4 cup chopped green onion
1/4 cup fresh lemon juice
1/2 teaspoon grated fresh ginger
1/2 cup dried cherries, chopped

In a microwave-safe bowl, stir together all ingredients except cherries.
Microwave on HIGH (100%) for 4 minutes or until most of liquid is reduced, stirring every 1 minute.
Stir in cherries; microwave on HIGH for 1 minute.
Serve with fully-cooked ham.

Makes about 1 cup
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Old May 19, 2012   #38
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Breakfast Apple Citrus Compote

2 cups Granny Smith or Stayman apples, peeled and sliced
1/2 teaspoon cinnamon
2 navel oranges, peeled and cut into segments
1 1/2 cups pitted prunes
1 1/2 cups orange juice
2 pink grapefruit, peeled and cut into segments
2 tablespoons honey
1 tablespoon lemon juice
mint sprigs for garnish

In 2 to 3 quart saucepan combine apples, prunes and orange juice, bring to boil, reduce heat and simmer until apples are tender but not soft, about 10 minutes.

Remove from heat, stir in honey, juice and cinnamon.
Cool, cover and chill.
Stir in oranges and grapefruit.

To serve, spoon fruits with their liquid into serving dishes, garnish with mint sprigs.

Serves 6.
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Old May 19, 2012   #39
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Creamy Avocado Dip


I served this for Halloween and will make again for Christmas and New Years per
requests
Tro


1 avocado, pitted and cut into chunks
1/4 cup sour cream
1/4 cup snipped fresh chives
1 tablespoon fresh lemon juice
coarse salt and ground black pepper
raw vegetables or chips for dipping

• In food processor, combine avocado, sour cream, chives and lemon juice.
• Process until smooth, 1 to 2 minutes.
• Season with salt and pepper.
• Process until combined.
• Garnish with chives and serve with vegetables or chips.
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Old May 19, 2012   #40
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Border Guacamole

Makes 3 cups, or 6 appetizer servings

5 ripe California avocados, preferably Hass
6 tablespoons chopped fresh cilantro
1 medium red onion, diced
4 jalapeño chiles, stemmed, seeded, and finely diced
3 tablespoons freshly squeezed lime juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Cut the avocados into quarters. Remove the seeds, peel, and place in a mixing
bowl. Mash with a potato masher or fork until chunky. Add the remaining
ingredients and combine with a fork. Serve immediately.
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Old May 19, 2012   #41
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Apple-Fennel Compote

2 small fennel bulbs
6 baking apples
1 tablespoon butter
1 1/2 tablespoons olive oil
1/4 cup apple cider vinegar
3/4 cup orange juice
1 cinnamon stick
10 peppercorns
1 to 2 tablespoon white wine, I used veggie broth

Cut fennel into thin slices.
Peel, core and slice apples.
Heat butter and olive oil in skillet over medium-high heat and cook fennel until softened, about 5 minutes.
Add apples and cook several more minutes.
Add vinegar, orange juice, peppercorns and cinnamon stick.
Lower heat and simmer until apples are tender but not mushy, 15 to 20 minutes.
Season to taste with white wine.
.

Makes 8 servings.
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Old May 20, 2012   #42
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Avocado Pasta Sauce

1/4 cup butter melted
3 green onions, minced
1 clove garlic, minced
2 tablespoons minced fresh basil
1 cup dry white wine
3/4 cup minced fresh parsley
1 1/2 cups ricotta cheese
3 ripe avocados, mashed
salt and freshly-ground pepper to taste
1 pound pasta, cooked and according to package directions, and drained
optional garnish: chopped fresh tomatoes or pitted Greek-style black olives

In a heavy-bottomed skillet, melt the butter and add green onions, garlic, and basil.
Cook 5 minutes or so, until onions are tender.
Add wine and parsley, simmering an additional 5 minutes.
Stir in cheese and blend well, continuing to cook until heated through.
Add avocado, stirring to combine, and season to taste with salt and pepper.
Immediately spoon sauce over cooked pasta and serve, garnished with tomatoes or olives, if desired.

Serves 6.
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Old July 7, 2012   #43
VGary
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Default Easy Avocado Pasta

I came across this recipe and thought how good it sounded. I have not tried it yet but plan to this coming week. Enjoy!
Gary

http://www.stumbleupon.com/su/1ywLTn...-pasta-recipe/

__________________
"We believe we mere debtors to God in relation to each other and all men, to improve our Time and Talents in this Life, in that manner in which we might be most useful." Shaker Covenant 1795

Last edited by VGary; July 7, 2012 at 10:42 AM. Reason: Problem with the link
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Old July 7, 2012   #44
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sounds good, thanks for sharing the link.

Hope your staying cool up there, our family said they feel as those they are frying like eggs in a skillet.
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“Do what you can, with what you have, where you are.”
-Theodore Roosevelt
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Old September 15, 2012   #45
Zana
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Splurge-Worthy Caramel Apple Cheese Cake Recipe

INGREDIENTS
2 spring form pans
2 cups graham cracker crumbs
1 stick of butter, melted
2 tablespoons sugar
4 (8-ounce) packages of cream cheese, softened
1 1/3 cups sugar
1 can (12-ounce) of evaporated milk
1 cup Dutch apple pie filling
1 1/2 cups chopped pecans
2 (14-ounce) packages of caramels
2 tablespoons cornstarch
2 tablespoons vanilla extract
3 eggs
1 cup sour cream

DIRECTIONS
• Preheat oven to 350 degrees F.

• Cover bottom of spring form pan with parchment paper, tuck loose ends under bottom.

• Cover spring form pan with double foil.
• Combine graham crumbs, butter and 2 tablespoons sugar.

• Press crumb mixture onto bottom and 1 inch up the sides of the spring form pan, and bake for 10 minutes.
• Cool.

• Melt caramels and evaporated milk on low heat, stirring constantly.

• Pour caramel over crust and sprinkle half the pecans over caramel.

• Combine cream cheese cornstarch sugar until smooth add eggs and beat till just combined.
• Fold in apples and pour into crust, about half way up.

• Place spring form pans in baking pan filled with water.

• Reduce the oven to 325 degrees F and bake for 40 minutes.

• Reheat caramel and spoon over cheese cake, sprinkle remaining pecans over caramel.

• Bake for 10 or 15 minutes until center of cheese cake is set.

• Cool for 3 hours before removing from pan and refrigerating.
• Serve and enjoy.

Zana's Note:
I've substituted pears or peaches for the apples in the recipe. Yummmmm...
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