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Healthy Mediterranean Cooking at Home

Category Archives: scallops

The word “spiedino” is a diminutive of “spiedo” the Italian food term for skewered meat. Spiedini, or “skewers,” are a popular way of grilling throughout Italy, from north to south. Small pieces of meat, fish, vegetables, and even cheese are skewered on a spiedo, or “stick,” and then cooked over a flame. This recipe is one I have adapted from the Italian restaurant, Carrabba’s Italian Grill.

Spiedino Di Mare (Skewered Seafood)

Serves 3-4

Ingredients

6 oz sea scallops
6 oz large shrimp, peeled, deveined and tails removed
Kosher salt and black pepper to taste
Extra virgin olive oil
1 clove garlic, grated
1/4 cup seasoned Italian breadcrumbs, for breading
Lemon Butter Sauce, recipe below
Fresh parsley, chopped
Bamboo or metal skewers
Simmered Italian Seasoned Rice, recipe below

Directions

If using bamboo skewers, soak them in warm water for a 1/2 hour.
Season the scallops and shrimp with salt and pepper to taste.
Add the grated garlic to the breadcrumbs.
Lightly coat the seafood with olive oil, then dip in the seasoned breadcrumbs.
Preheat a stovetop grill and oil the grill.
Skewer the shellfish and grill on both sides just until the shrimp turn a light pink.
Place the grilled seafood on the prepared rice and pour the lemon butter sauce over the shellfish. Sprinkle chopped parsley on top.

Lemon Butter Sauce

Ingredients

2 tablespoons salted butter
2 tablespoons fresh lemon juice (about 1/2 lemon)
1 teaspoon Worcestershire sauce
Black Pepper to taste

Directions

Melt the butter in a small saucepan or in the microwave. Add the lemon juice to the butter and warm briefly.
Add Worcestershire sauce and pepper to taste. Mix well and set aside.

Simmered Italian Seasoned Rice

Ingredients

1 3/4 cups Chicken Broth
1 teaspoon Italian seasoning
3/4 cup uncooked long-grain white rice
1/2 cup grated Parmesan cheese

Directions

Heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.
Stir the rice into the broth. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir in the cheese.

Italian Peppers and Onions

Ingredients

4 bell peppers, seeded and sliced
1 onion, sliced thinly
4 whole garlic cloves skin removed
1 teaspoon fresh oregano, roughly chopped
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Olive oil
Few leaves of fresh basil, chopped

Directions

Heat a large non-stick skillet over medium-high heat and cover the bottom with olive oil. Place the whole garlic cloves in the oil and let the garlic infuse the oil and begin to caramelize. This should take about 5 minutes. Remove the garlic.


Add the peppers, onions, oregano, red pepper, salt, and pepper and allow the vegetables to cook down and soften turning them over a few times. This should take about 15 minutes.
Place the vegetables in a serving bowl and sprinkle with chopped basil.

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The idea for this tomato-based seafood stew comes from the fisherman from Genoa who immigrated to the US and settled in the Bay area of California. Cioppino was developed in San Francisco by these Italian immigrants who prepared a fish stew with what they had on their fishing boats from their daily catch.

Legend has it that requests were made as the boats came in for the day asking for any seafood to “CHIP IN ” to the pot; add Italian seasoning and hence the name: Cioppino (chip-EEN-o). Most food historians and cookbook authors don’t even try to fix the recipe in time, although all point to San Francisco as the place of origin. Cioppino wasn’t well-known beyond the Bay area (or at least outside of California) until after World War II. John Thorne…describes in the September/October 1996 issue of his newsletter, Simple Cooking, how he came upon a vintage (1921) cookbook that discusses cioppino in detail. That book, Fish Cookery, by Evelyn Spencer of the U.S. Bureau of Fisheries and John N. Cobb, director of the College of Fisheries at the University of Washington, offers a recipe for cioppino that had appeared three years earlier by H.B. Nidever in California Fish and Game. Thorne believes that it may be one of the first, if not the first, ever published.

In 1925 Nunzio Alioto, an Italian immigrant, set up a stall at #8 Fisherman’s Wharf to sell lunchtime provisions to the Italian laborers. His business grew and by 1932 he had constructed the first building at the corner of Taylor and Jefferson, by combining the fish stand with a seafood bar. After Nunzio passed away unexpectedly, his widow Nonna Rose and her three children took over the stall. In 1938 she installed a kitchen in the original structure and officially opened Alioto’s Restaurant. Their specialty was Cioppino.

Here is my version that I have developed over the years and one that suits my family’s taste.

Italian American Seafood Stew (Cioppino)

Serve with a green salad and some crusty Italian bread for dipping in the delicious sauce.

Ingredients

1/4 cup olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
5 cloves garlic, finely chopped
1 dried bay leaf
1/2 teaspoon crushed red pepper flakes
3 cups fish stock
2 cups chopped Italian tomatoes in juice, crushed
1 tablespoon dried Italian seasoning
2 pounds firm, skinless fish fillets (such as red snapper, grouper, swordfish, tuna, mahi-mahi or halibut), cut into bite-size pieces
1 lb shrimp, deveined
1 lb sea scallops
Kosher salt and freshly ground black pepper, to taste
1/2 cup coarsely chopped fresh flat-leaf parsley
1 cup white wine
2 pounds littleneck clams, scrubbed and soaked to remove the sand

Directions

Heat the olive oil in a Dutch Oven over medium-high. Add onion, carrot, celery, and garlic. Sauté 10 minutes. Add the red pepper flakes, bay leaf, Italian seasoning, fish stock, and tomatoes. Bring to a boil, reduce the heat to a simmer the sauce for about 30 minutes.

Add the wine to a large deep skillet and bring to a boil. Add the clams, turn the heat to a simmer and cover the pan. Remove the clams as they open to a covered bowl. Discard any clams that do not open. Strain the juices in the skillet through a fine mesh colander. Set aside the clams and the strained cooking liquid.

Next add the fish pieces and shrimp to the tomato sauce, pushing them down into the liquid a little. Cover the pot and simmer for 4 minutes. Add the scallops and simmer for 2 minutes. Add the opened clams and strained wine and heat for a minute or two.

Immediately scoop the stew into large bowls, garnish with chopped parsley. Serve with Italian bread.


Scallops & Shrimp In Lemon Butter Sauce

Serve over rice and add a green vegetable.

Ingredients

1 pound large sea scallops
1 lb large (16-20) shrimp, shells and tails removed and deveined
2 tablespoon olive oil
2 tablespoons salted butter
1 large finely diced shallot
1/4 cup freshly squeezed lemon juice
2 tablespoons finely chopped fresh chives
Freshly ground black pepper

Directions

Wash and pat the seafood dry with paper towels.
Heat the butter and olive oil together in a large deep skillet. When the butter has melted, add the shallot, lemon juice, and chives. Simmer for a minute. Add the shellfish in a single layer. Cook about 1-2 minutes or as soon as the bottom of the shrimp turn pink, Turn the shellfish over with tongs and cook for another 1-2 minutes. Grind fresh black pepper over the fish and serve the shellfish and sauce over rice.

Italian Sausage & Pepper Frittata

Serve with a tomato a salad and your favorite rolls.

Ingredients

1 lb sweet Italian pork sausage, cut into one-inch slices
1 tablespoon olive oil
¼ teaspoon crushed red pepper
1 garlic clove
8 whole eggs whisked
1/2 onion, chopped
1/4 teaspoon salt
2 large bell peppers, thinly sliced
1 cup shredded cheddar or mozzarella cheese
Sea salt and pepper to taste
Chopped fresh basil for garnish

Directions

Preheat the oven to 375 degrees F.
Heat the oil over medium-high heat in a 12-inch ovenproof skillet
Add the sausage slices and brown evenly. Add the crushed red pepper spice, onion, and garlic. Saute. Add the peppers and cook until softened. Sprinkle with salt and pepper to taste.
Pour the beaten eggs over the sausage mixture slowly to cover.
Top the egg/sausage mixture with shredded cheese.
Bake in the preheated oven for 20-25 minutes, or until the eggs are set and edges begin to turn golden brown.

Garnish with fresh chopped basil once the frittata has baked.
Let it sit to cool a bit, and then cut into serving pieces.

Chicken Divan

Serve with rice or buttered noodles and sautéed carrots.

Serves 4

Ingredients

3 boneless skinless chicken breast halves
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil
1 large head broccoli, stems removed and florets cut in half
5 tablespoons butter
1/4 cup flour or cornstarch or arrowroot
1 cup chicken stock
1 cup cream
1/2 cup shredded cheddar cheese
Salt & Pepper to taste

Directions

Cut the chicken breasts in half lengthwise. Season with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook, turning once, until golden brown and just cooked through, about 10 minutes. Transfer chicken to a plate; let cool slightly.

Place the broccoli into a large pot, cover with salted water, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until barely tender, 2–3 minutes. Drain and set aside.
Preheat the oven to 375°F. Rub the inside of a deep 2-quart casserole dish with 1 tablespoon of the butter; set aside.
Melt the remaining 4 tablespoons of butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually pour in stock and cream while whisking constantly. Cook until very thick, about 10 minutes. Add salt and pepper and 1/2 cup of the cheese; stir until cheese melts, about 1 minute. Remove cheese sauce from the heat and let cool slightly.
Arrange the broccoli in the prepared dish in a single layer and place the chicken evenly over the top. Pour the white sauce over the chicken. Sprinkle with remaining cheese and bake until golden brown and bubbling, about 30 minutes.


Crab Legs

Coat a baking sheet with sides with olive oil cooking spray and place the crab legs on the sheet. Cover with foil and poke a hole in the top to allow the steam to exit.
Bake the frozen crab at 400 degrees F for 20 minutes. Serve with the Garlic Butter Sauce.

Garlic Lemon Butter Sauce For The Crab Legs

Ingredients

3 tablespoons extra virgin olive oil
3 tablespoons butter, melted
2 cloves garlic, slightly crushed
1 tablespoon fresh parsley
1/2 teaspoon Old Bay seasoning (seafood seasoning)
1/4 cup lemon juice
Pinch of salt

Directions

Combine all the sauce ingredients in a serving dish and serve with the baked crab legs.

Scallops & Shrimp

Ingredients

1/2 pound of large sea scallops and a 1/2 lb large peeled and deveined shrimp, patted dry with paper towels
2 tablespoons olive oil
2 tablespoons butter
1 large finely diced shallot
1 large clove garlic, minced
1/4 cup lemon juice
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
Freshly ground black pepper

Directions

Heat a large skillet and add the olive oil and butter. Add the shallot and garlic and cook a few minutes until tender. Add the shrimp and scallops to the pan. Cook until the one side of the shrimp are slightly pink, about a minute and turn both the shrimp and scallops over. Cook another minute until the second sides of the shrimp are pink. Add the remaining sauce ingredients. Stir and pour the mixture into a serving dish.

Coleslaw

Ingredients

16 ounces shredded cabbage
1⁄4 cup finely chopped green onions
1 cup shredded carrot
1 teaspoon honey or sugar substitute
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/2 cup heavy cream (whipping)
1 tablespoon white vinegar
2 tablespoons lemon juice

Directions

In a large bowl, combine the coleslaw, carrots and green onion.
Put aside.
In a separate bowl, combine the honey, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar, and lemon juice, using a whisk.
Pour over the vegetables, stir gently to mix.
Refrigerate for at least 1 hour. Stir before serving.

Microwave Corn on the Cob

I think the microwave does a great job in cooking tender and moist corn on the cob.

Ingredients

4 ears of corn, husks removed and washed
4 tablespoon butter, at room temperature
4 large sheets of waxed paper

Directions

Place an ear of corn on a sheet of waxed paper and spread 1 tablespoon of butter over the ear of corn. Wrap the corn in the paper, sealing the ends and top to form a package. Repeat the same process with the other three ears.
Cook in the microwave for 4 minutes on high. Turn the corn packages over and cook for 4 more minutes. Remove the corn packages to a serving bowl.


Easy Coquilles St. Jacques

Serve this entrée with a green salad or sautéed greens.

Ingredients for 4 servings

2 tablespoons unsalted butter, plus extra for the gratin dishes
1 finely diced large shallot
1 clove garlic, minced
2 tablespoons all-purpose flour or gluten-free flour
1/2 cup seafood stock or clam juice
1/2 cup heavy cream
1/2 cup dry white wine
1/2 teaspoon seafood seasoning (Old Bay)
Kosher salt and freshly ground black pepper
6 ounces cremini mushrooms, chopped
1 cup fresh breadcrumbs
2 tablespoons minced fresh flat-leaf parsley
3 ounces grated Gruyère cheese
2 tablespoons olive oil
1 1/2 pounds fresh bay scallops or sea scallops cut in half

Directions

Preheat the oven to 400 degrees F and place four (1 1/2-cup) gratin dishes on sheet pans. Lightly coat the dishes with butter

Combine the fresh bread crumbs, parsley, and olive oil in a medium bowl and stir to moisten the crumbs. Stir in the cheese. Set aside.

Dry the scallops well on paper towels.

In a medium-size saucepan, melt the 2 tablespoons of butter over medium-low heat.

Add the shallots and garlic and saute for just a minute or so.

Add the mushrooms and seafood seasoning. Saute, stirring frequently, until the mushrooms no longer release moisture.

Add the flour and cook for 2 minutes, whisking constantly. Add the wine and whisk until smooth. Whisk in the seafood stock and cream.

Season with a little with salt and pepper..Take the saucepan off the heat and add the scallops and mix carefully with a silicone spatula.

Divide the mixture equally among the gratin dishes.

Sprinkle the breadcrumb mixture evenly on top of each gratin dish and bake for 20 minutes, until the crumbs are lightly browned and the sauce is bubbly. Serve immediately.

Easy BBQ Shrimp

Serve this entrée with potato salad and a tomato or cucumber salad.

4 servings

Ingredients

1 lb jumbo shrimp (16 per lb), cleaned, deveined and shells removed
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper to taste
½ cup homemade or store-bought BBQ sauce
Link to my homemade recipe.

Directions

For cooking outdoors: heat an outdoor grill to high and oil the grill grates. For cooking indoors: heat a stovetop grill pan over medium heat for 5-6 minutes.

In a glass dish mix the shrimp with the olive oil and sprinkle them generously with the salt and pepper.

Thread the shrimp on skewers and place them on the grill, if cooking outdoors. Place in a single layer in the grill pan, if cooking indoors.

Cook until grill marks appear and the shrimp turn deep pink, about 3 to 4 minutes per side.

Place the BBQ sauce in the dish that held the shrimp and warm the sauce in the microwave.

When the shrimp come off the grill, slide them off the skewers or out of the grill pan into the dish with the barbecue sauce and toss gently to coat. Serve immediately.


Grilled Asian Chicken Thighs with Citrus Salsa

2 servings

Ingredients

4 bone-in, skinless chicken thighs

Marinade

2/3 cup coconut milk
1/4 cup extra-virgin olive oil
1 lime, juiced
1 tablespoon lemongrass paste
1 tablespoon Korean hot sauce (gochujang) or your favorite Asian hot sauce
1/2 teaspoon kosher salt

Citrus Salsa

Half a navel orange
One red grapefruit
Zest of ½ a lemon
Zest of half an orange
1 large spring onion or 2 scallions, finely chopped
1/2 teaspoon minced fresh garlic
1 tablespoon olive oil
1 tablespoon chopped parsley
Pinch of salt

Directions

Combine all of the marinade ingredients in a large plastic bag and add the chicken thighs.

Coat the chicken in the marinade then seal the bag and refrigerate for 1-2 hours or up to 6-8 hours.

To make the salsa: Using a grapefruit knife, remove the fruit segments over a colander placed over a bowl. Let the fruit drain. Use the juice for another recipe.

Combine the fruit segments with the remaining salsa ingredients. Set aside while the chicken cooks.

Remove the chicken from the refrigerator 30 minutes before grilling.

Preheat an outdoor grill and oil the grill grates.

Drain the chicken and discard the marinade in the bag. Place the chicken pieces skin-side down on the hot grill, and cook them for 7-8 minutes.

Turn the chicken pieces over with tongs to avoid piercing them and letting the juices run out. Cook the thighs for another 7-8 minutes.

Place an instant-read thermometer in the thickest part of the meat. Chicken thighs and drumsticks are cooked when the temperature reaches 180 degrees Fahrenheit.

Remove the chicken to a platter and place the Citrus Salsa on the side of the chicken.

Spring Strawberry Salad with Warm Mozzarella Cheese

2 servings

Dressing

1 green onion, roughly chopped
1/2 avocado, peeled
1 small garlic clove, peeled
1/4 cup orange juice
1/4 cup red grapefruit juice
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1-2 teaspoons honey, according to taste
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper

Salad

3 ounces leaf lettuce
1 1/2 cups sliced fresh strawberries
1/4 pound cooked asparagus, cut into 2-inch lengths

Mozzarella Cheese

2 slices fresh mozzarella cheese, each cut ½ inch thick
1 oz chopped pecans
1 large egg white, beaten with 1/2 tablespoon water
1 tablespoon butter

Directions

Purée the dressing ingredients in a blender or food processor until smooth to make a dressing. Place in a covered container and refrigerate until needed.

For the cheese: Dip each cheese slice into the egg wash and then into the chopped pecans, pressing on the nuts to help them stick to the cheese.

Place the slices on a baking rack set on a sheet pan or large plate and chill in the refrigerator for at least 15 minutes.

Arrange the greens, strawberries, and asparagus on Individual salad plates,

Heat the butter in a medium saute pan over medium-high heat. Add the chilled cheese slices and cook until softened but not melting, about 2 minutes.

With a wide spatula carefully turn the cheese slices over. If some of the nuts fall off, just scoop them up and place them back on the cheese

Place a cheese slice on top of each salad. If any nuts fall off into the pan, just sprinkle them on the salad. Drizzle the salad with some of the dressing and serve.

Grilled Asian Flavored Scallops

2 servings

Ingredients

½ lb medium sea scallops
2 tablespoons soy sauce or coconut aminos
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon toasted sesame oil
1 tablespoon honey
1 teaspoon minced fresh ginger
1 garlic clove, grated

Directions

Combine all the ingredients in a medium-sized bowl. Allow the scallops to marinate for 15 minutes.

Skewer the scallops on soaked wooden or metal skewers and cook on a preheated indoor grill or broiler for 2-3 minutes per side.

They should be slightly firm, Serve with the Spring Vegetable Stir-fry.

Spring Vegetable Stir-fry

Stir Fry Sauce

1/3 cup coconut aminos or soy sauce
2 tablespoons unseasoned (unsweetened) rice vinegar
2 tablespoons honey or a low-carb sweetener
1 tablespoon sesame oil
1 garlic clove, minced

Squash

1 medium spaghetti squash
Extra virgin olive oil, for drizzling
Salt and pepper

Stir-fry Vegetables

1 tablespoon peanut oil
1 cup small broccoli florets
1 small head baby bok choy, sliced into 1-inch strips
4 scallions, sliced
1 cup bean sprouts
1/4 teaspoon red pepper flakes
1/3 cup cashews, toasted and chopped

Directions

Preheat the oven to 400 degrees F.

Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet.

Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes or until you can poke the squash easily with a fork.

Let cool until you can handle it safely. Then scrape the insides of one half of the cooked squash with a fork to shred the squash into strands and place on a plate.

Reserve the remaining squash for another recipe.

Prepare the stir-fry sauce.

In a small bowl, combine the ingredients for the stir-fry sauce in a small bowl and set aside.

Heat the peanut oil in a skillet over medium heat. Add the scallions and broccoli and sauté for 8-10 minutes, until just tender.

Then stir in the bok choy and bean sprouts; cook for 3-4 minutes until wilted. Add the stir-fry sauce and then stir in the cooked spaghetti squash and red pepper flakes.

To serve: Sprinkle the vegetable stir-fry with the cashews and serve.


Scallops In A Leek And Lemon Butter Sauce

Ingredients

3 tablespoons butter, divided
1 large leek (white and pale green part only), thinly sliced
1 tablespoon water
1 cup dry white wine
2 shallots, minced
2 tablespoons fresh lemon juice
1 fresh thyme sprig
6 large sea fresh scallops
2 tablespoons cold unsalted butter for the sauce, cut into 1/2 inch pieces

For the spinach

10 oz package of frozen spinach, defrosted
1 garlic clove, minced
1 tablespoon olive oil

Directions

For the leeks:

Wash the leeks well to rid them of sand. Drain.

Melt 2 tablespoons butter in a medium skillet with a cover over medium low heat. Add the sliced leeks and water.

Cover and simmer until the leeks are very tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper.

Remove the leeks to a bowl and cover while the other ingredients are being prepared.

For the sauce:

In a small saucepan boil the white wine, shallots, lemon juice and fresh thyme sprig until the mixture is reduced to half.

Strain the sauce into a measuring cup. Reserve the pot.

For the scallops:

Remove the side muscle from the scallops and dry the scallops well on a paper towel. Sprinkle the scallops with salt and pepper.

Melt 1 tablespoon of the butter in the skillet that the leeks were cooked in over medium-high heat.

Add the scallops and saute until cooked through, about 3 minutes. Place the scallops on a plate and cover with foil.

Pour the wine sauce into the skillet and bring to simmer. Gradually add the cold butter cubes to the sauce, whisking just until melted.

Season the sauce to taste with salt and pepper. Stir in the leeks and warm the mixture.

For the spinach:

Heat the olive oil and garlic in the small saucepan that the sauce was made in and add the spinach. Cook just until the spinach is hot.

Remove the pan from the heat.

To assemble the dish:

Divide the leek sauce in half and pour into the center of two round individual pasta bowls.

Place 3 scallops over the leek sauce in each dish.

Arrange the cooked spinach around the scallops in each dish and serve.



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