quick and easy meals for 1 or 2
Pan seared scallops serves 2
Gammy and I like this (me more than Gammy) with some pasta aglia e olia. Also, some tomato and onion salad with some extremely virtuous olive oil and balsamic vinegar and some grated parmesan cheese and some crushed pepper and some basil on it.
Tip: go to the seafood section of the super market and ask if they have any frozen sea scallops. They probably get them frozen in 5 lb bags. Buy a bag and keep it in the freezer for another night. It’ll be a little expensive for the bag but it’ll save you some time and maybe a little money in the long run. If you can’t afford 5 lbs. get 2 or 3 , but get them frozen not the defrosted ones on display.
4-8 sea scallops (the big ones) depends on how piggy you are tonight.
Defrost them if necessary in cold tap water with a little salt (about 10 Min)
Dry them on a paper towel. Heat up a frying pan med/high and add a little olive oil. Just enough to coat the bottom of the pan. While it’s getting hot put garlic powder, paprika and pepper on one side of the scallops. Put them in the pan seasoned side down and season the then up side. Cook until opaque and no more juices coming out. About 2-3 min. per side.
SERVE IT UP!! With some of pop pop’s home made bread and some Santa margarita’s pinot grigio!!!
Monday, May 4, 2009
quick and easy meals for 1 or 2
Shrimp like we like it
1/2 Pound Of Large Shrimp
2 Cloves Of Garlic, Minced
2 Tablespoons Olive Oil
Salt & Black Pepper
Dash Of Red Pepper Flakes (Optional)
1/2 Cup White Wine
1 Cups Chopped Tomatoes, Or Fresh Tomato Sauce
6 Black Olives, Pitted And Coarsely Chopped
1Tablespoons Capers (optional)
1 tbsp. Cup dried parsley or 3 tbsp. chopped fresh parsley
2 Tablespoons Butter
Heat the oil in a frying pan over medium heat. When hot, add the garlic and shrimp. Season with salt, pepper, and red pepper flakes. Cook just 30 seconds on each side until the shrimp turns pink. Remove the shrimp from the pan, and add the wine. Turn the heat up to medium high and cook until it has almost evaporated. Add the tomatoes, and cook until the sauce thickens. Return the shrimp to the pan, add the olives and capers, and cook for another minute. Taste, and adjust seasonings if needed. Add the fresh parsley and butter, and mix well. Serve immediately, while hot and bubbly, maybe over some pasta!! And with a good salad and some crusty Italian bread, and some (Sharon’s pick) santa margharitas pinot grigio!!!
Shrimp like we like it
1/2 Pound Of Large Shrimp
2 Cloves Of Garlic, Minced
2 Tablespoons Olive Oil
Salt & Black Pepper
Dash Of Red Pepper Flakes (Optional)
1/2 Cup White Wine
1 Cups Chopped Tomatoes, Or Fresh Tomato Sauce
6 Black Olives, Pitted And Coarsely Chopped
1Tablespoons Capers (optional)
1 tbsp. Cup dried parsley or 3 tbsp. chopped fresh parsley
2 Tablespoons Butter
Heat the oil in a frying pan over medium heat. When hot, add the garlic and shrimp. Season with salt, pepper, and red pepper flakes. Cook just 30 seconds on each side until the shrimp turns pink. Remove the shrimp from the pan, and add the wine. Turn the heat up to medium high and cook until it has almost evaporated. Add the tomatoes, and cook until the sauce thickens. Return the shrimp to the pan, add the olives and capers, and cook for another minute. Taste, and adjust seasonings if needed. Add the fresh parsley and butter, and mix well. Serve immediately, while hot and bubbly, maybe over some pasta!! And with a good salad and some crusty Italian bread, and some (Sharon’s pick) santa margharitas pinot grigio!!!
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