I love seafood!
I have to admit- I was so proud of Wednesday's post!!! That Portuguese dish was not only the prettiest seafood dish I have ever made, it was one of the best tasting! It was delicious.
So after that success, I decided it was safe to keep going!
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| Look at all of that color! |
Publix to the rescue again!
This is one of their Aprons recipes. Very easy and very quick.
Ingredients for Mediterranean Scallops:
2 medium yellow squash
2 small zucchini squash
2 plum tomatoes
1/4 cup of white wine
3 Tbsp olive oil
1 1/2 tsp Italian seasoning
1/2 tsp kosher salt, divided
1/4 tsp pepper, divided
12 oz sea scallops
1/4 cup prepared shrimp scampi sauce
Ingredients for Artichoke- Mushroom Pasta:
1 small red pepper
2 Tbsp olive oil
4 oz pre-sliced baby bella mushrooms
1 (14 oz) can quartered artichokes (drained)
1 1/2 cups water
1/4 cup white wine
1 (4.6 oz) box Italian herb pasta mix
3 Tbsp grated Parmesan cheese
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| So I have this Pampered Chef slicer thing- I love it! It cut the squash evenly and quickly. |
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| I preheated my broiler and sliced my squash and tomatoes. I combined squash, tomatoes, 1/4 cup white wine, 2 Tbsp Italian seasoning, salt and pepper. I then arranged them in a 13 x 9 pan and poured the remaining oil mixture over the top. |
In the meantime, I preheated a large skillet on medium-high (about 2-3 minutes). I cut the pepper into thins strips, put 2 Tbsp of oil in the pan and then added the peppers and mushrooms. I cooked and stirred for about 2-3 minutes, until softened.
I then stirred in one of my favorites, artichokes! I added the water, the remaining wine and the contents of the seasoning packet from the pasta mix.
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| I brought the mixture to a boil. |
I then stirred in the pasta, covered and reduced the heat to medium-low. I allowed it to cook for 8 minutes or so and stirred it occasionally so that the noodles wouldn't stick together.
Back to scallops...
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| I combined 1 Tbsp of olive oil, 1/4 tsp of salt, 1/8 tsp pepper and scallops. I then arranged the scallops onto of the squash mixture and placed it under the broiler for about 8 minutes (do not over cook scallops). |
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Timing is my biggest issue and stresser in the kitchen...but this, this was ready at the same time!!! Woo Hoo!!!
(PS- remember- don't over cook scallops. They are ready when they just turn opaque. They should be firm and beginning to brown on the top.) |
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| Place the pasta mixture on the plate, toss scallop mixture with 1/4 scampi sauce and then arrange on top of the pasta. |
This was easy! No weird ingredients- most of the stuff came right out of my pantry. Meal time was right about 35 to 40 minutes and it makes 4 decent sized servings.
Seafood success # 2!
Next stop...
One of the 1st dishes Julia Child tasted, and later rhapsodized about, when she arrived in France- Poisson Meunie're.
Challenge accepted!
La Bonne Y'all!
