Main Dishes

[Zana]

Penne with Smothered Scallops, Tomato, Basil

8 tomatoes, large ripe or 2 cans roma tomatoes
1 pound scallops
1 tablespoon garlic, chopped fine
1 teaspoon salt
1 pound dried penne
2 tablespoons italian parsley
1/3 cup olive oil
1/4 teaspoon crushed chilli pepper
1 teaspoon lemon zest, grated
1/2 cup fresh basil leaves
4 tablespoons parmesan cheese, grated

Drop tomatoes, briefly into boiling water to loosen skins and peel.
Remove most seeds and chop coarsely. Slice scallops into thin rounds
about 1/4-inch thick and place in bowl with lemon rind. Saute garlic in
oil until pale golden and add the tomatoes, salt and hot pepper flakes.
Simmer for 5 minutes. Boil a large pot of water, add salt and pasta. Cook
for 7 to 9 minutes, until barely done. Drain and immediately add to
sauce. Add basil, chopped parsley and scallops.
Cover pot tightly and remove from heat. Let stand 4 minutes to cook
scallops. Remove lid, stir in Parmesan and serve.

Serves 4.

[Zana]

SEA SCALLOPS, FRESH TOMATOES & HERBS

1 lb. bay or sea scallops
2 tbsp. fresh lemon juice
1/2 lb. fresh mushrooms
2 lbs. fresh tomatoes
5 tbsp. olive oil
1 med. onion, sliced
4-6 sprigs parsley, chopped
2 cloves garlic, crushed
1/2 tsp. salt
Dash pepper
1 tsp. fresh thyme or 1/2 tsp. dried
1 tsp. fresh oregano or 1/2 tsp. dried

In medium bowl toss scallions with lemon juice. Slice fresh mushrooms,
lengthwise, through stem, toss with scallops. Peel fresh tomatoes, remove
seeds,
chop pulp coarsely. Saute 1/2 onion, garlic in 2 tablespoons hot oil in
skillet. Then add parsley, tomatoes, salt, pepper, thyme and oregano. Cover and
cook over low heat about 15 minutes. Uncover and cook 5 minutes longer. In 3
tablespoons oil, in another skillet, saute remaining onion. Add scallops and
mushrooms and cook over medium to high heat, uncovered, for 10 minutes. Stir
in tomato mixture, cook 2 minutes longer. Serve with rice.

[Zana]

Pasta with Scallops, Sundried Tomatoes and Arugula

4 cups cooked pasta
nonfat cooking spray
3 cloves garlic, crushed and minced
1 pound scallops
3/4 cup sun-dried tomatoes, sliced
3 cups arugula
2 teaspoons grated lemon zest
1/4 cup fresh squeezed lemon juice
fresh grated parmesan cheese

Cook pasta according to package instructions.
Spray a medium sized skillet with nonfat cooking spray and heat over high heat. Add garlic and saute for 1 minute.
Add scallops and cook for about 2 minutes on each side or until cooked through. Set aside and cover to keep warm.
Drain pasta then add to the scallops.
Add tomatoes, arugula, lemon zest and lemon juice then toss until combined.
Divide equally on plates then serve. Pass the Parmesan at the table.

Serves 4.

[brokenbar]

Scungilli Fra Diavolo (Sea Conch in a spice red sauce)

INGREDIENTS

1 tbsp olive oil
1/2 cup chopped scallions
1/2 cup diced green bell pepper
1 tbsp minced garlic
1 pound minced paste tomatoes
8 ounces tomato sauce
1 tsp dry basil or 2 tsp fresh diced finely
1/2 tsp sea salt
2 tbsp crushed red chili peppers (more or less to taste)
1/2 cup dry white wine
1- 12 oz can black olives drained, chopped
1-28oz can Scungilli (or fresh if you have access)
8 oz dry pasta of your choice



You can also substitute shrimp (1 pound) or clams (1 pound cleaned)


Directions

1. In large skillet over medium heat, heat oil; add in onion, green pepper and garlic. Cook 3 min, stirring occasionally. Add in tomatoes with juice, tomato sauce, wine, basil, red pepper, and salt. Heat to boiling; reduce heat. Simmer 20 min, stirring occasionally, add olives at end of this cooking time. Meanwhile, cook pasta according to package directions; drain. Add in scungilli to sauce mix; cook 5 min . Spoon sauce over warm pasta.
2. Start to Finish: 40 minutes.

When I can my marinara sauce I do one case of quarts "hot" for fra diavolo.

[Zana]

Crispy Angel Hair Cakes with Scallops, Escarole and Tomato Coulis

Serves 4

from "America's Signature Pasta Recipes"

8 ounces angel hair pasta
6 plum tomatoes, quartered
5 cloves garlic, peeled and coarsely chopped
4 teaspoons olive oil, divided
Salt and freshly ground black pepper, to taste
8 sea scallops (or shrimp)
4 ounces pancetta, diced (or ham)
1 large shallot, minced
1 small head escarole, washed, trimmed and chopped
4 basil sprigs, for garnishing

Preheat the oven to 450° F. Cook pasta according to package directions. Rinse, drain and set aside.

On a sheetpan with sides, toss together tomatoes, garlic, 1 tsp. olive oil, and salt and pepper. Roast tomatoes until they are very soft, about 20 minutes. Remove tomatoes from oven and reduce temperature to 375° F.

While the tomatoes are roasting, make the pasta cakes. Warm 1 tsp. olive oil in a small, non-stick sauté pan over medium-high heat. Add a generous 1/2 cup of pasta to the pan and flatten it into a pancake shape. Fry on both sides until golden brown. Transfer to a sheetpan. Make 3 more cakes in the same way and then 4 small, lacy cakes to use as tops. Set the cakes aside until needed.

When tomatoes are ready, puree in a blender or food processor until smooth. Strain into a saucepan, cover and set over very low heat until needed.

Warm 1 tsp. olive oil in a medium, non-stick sauté pan over very high heat. Add scallops and brown on both sides, about 1 minute per side. Do not overcook. Transfer to a small sheetpan and set aside until needed.

Reduce heat under sauté pan to medium and add last tsp. of olive oil. Sauté pancetta and shallots for 3 or 4 minutes. Add escarole and cook until wilted. Season with salt and pepper to taste. While the escarole is wilting, put pasta cakes and scallops in oven to warm.

To assemble: Spoon some tomato coulis onto each of 4 plates. Set a large pasta cake on the coulis, then top each with 1/4 of the escarole. Slice scallops in half crosswise and set 4 slices on each mound of escarole. Finish with a small pasta cake set in place at an angle. Garnish with basil and serve immediately.


Zana’s note: I like to make this with the black/really dark tomatoes for a more robust/smokey flavour to the coulis.

[Zana]

Shellfish and Tomato Stew

A bowl of this seafood-packed dish will leave you happy and stuffed to the gills. Hearty and rustic, it's delicious served for lunch or dinner.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.





Ingredients
2 tbsp olive oil
one 14.5 oz (411 g) can chopped tomatoes
2 shallots, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, chopped
2 anchovies in oil, rinsed and chopped
pinch of crushed hot red pepper
salt and freshly ground black pepper
1 cup dry white wine
1 cup bottled clam juice
8 oz (230 g) large shrimp, peeled and deveined
8 oz (230 g) sea scallops
3 tbsp fresh lemon juice
1 teaspoon capers

Yield: 4 Servings

directions
Prep: 10 min Total: 45 min

1
Heat the oil over medium heat. Add the shallots, celery, garlic, anchovies, and hot pepper. Cook, stirring often, until softened. Stir in the tomatoes, wine, and clam juice, bring to a boil, then simmer for 20 minutes.
2
Add the shrimp, scallops, lemon juice, and capers. Cook about 5 minutes, or until the seafood is opaque. Season with salt and pepper.

Read More http://www.ivillage.com/shellfish-an...#ixzz1G3Y2tgvh
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[brokenbar]

Scungilli Fra Diavolo (Sea Conch in a spicy red sauce)

INGREDIENTS

1 tbsp olive oil
1/2 cup chopped scallions
1/2 cup diced green bell pepper
1 tbsp minced garlic
1 pound minced paste tomatoes
8 ounces tomato sauce
1 tsp dry basil or 2 tsp fresh diced finely
1/2 tsp sea salt
2 tbsp crushed red chili peppers (more or less to taste)
1/2 cup dry white wine
1- 12 oz can black olives drained, chopped
1-28oz can Scungilli (or fresh if you have access)
8 oz dry pasta of your choice



You can also substitute shrimp (1 pound) or clams (1 pound cleaned)


Directions

1. In large skillet over medium heat, heat oil; add in onion, green pepper and garlic. Cook 3 min, stirring occasionally. Add in tomatoes with juice, tomato sauce, wine, basil, red pepper, and salt. Heat to boiling; reduce heat. Simmer 20 min, stirring occasionally, add olives at end of this cooking time. Meanwhile, cook pasta according to package directions; drain. Add in scungilli to sauce mix; cook 5 min . Spoon sauce over warm pasta.
2. Start to Finish: 40 minutes.

When I can my marinara sauce I do one case of quarts "hot" for fra diavolo.

[Zana]

Originally Posted by brokenbar

Scungilli Fra Diavolo (Sea Conch in a spicy red sauce)

Yummmmmmm...that sounds great. I love conch. Wish I lived closer to where you can get it fresh. Thanks for posting the recipe.

Zana

[Zana]

Fettuccine With Scallops-Shrimps And Olives

INGREDIENTS
6 tablespoons olive oil

2 pounds ripe romatoes, peeled, seeded, chopped

3 tablespoons drained capers

2 tablespoons chopped anchovies

1 tablespoon chopped garlic

3/4 pound medium uncooked shrimp, peeled, deveined

1/2 pound sea scallops, halved horizontally

2 tablespoons chopped pitted kalamata, olives

3/4 pound fettuccine

DIRECTIONS
• Heat 4 tablespoons oil in heavy skillet over high heat. 

• Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, stirring occasionally, about 10 minutes. 

• Add shrimp and sea scallops and saute just until cooked through, about 2 minutes.
• Mix in Kalamata olives.

• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm enough to bite, stirring occasionally to prevent sticking. 

• Drain.
• Transfer pasta to bowl.
• Toss with remaining 2 tablespoons olive oil.

• Add pasta to seafood mixture and toss to heat through.
• Season to taste with salt and pepper.
• Divide among plates and serve.

[ginger2778]

"This is an AMAZING recipe and when combined with the Spicey Black Beans and the Yellow Rice, a full on Mexican feast.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa"


I just made everything on here except the guacamole this weekend, and it was soooooo delicious that I can't believe it
Thanks brokenbar for putting this recipe on here, it is a keeper for sure.
I wish I had made 2 lbs of tomatillo salsa

[stonysoilseeds]

stuffed tomatoes this is a meat stuffed recipe alot of times for myself i make a meatless one with rice and spices
6 firm ripe tomatoes
1 lb ground beef or turkey
half cup rice
one rated onion
chopped parsley mint and dill to taste
pinch of cinamon and all spice
1 egg
salt and pepper to taste
flour or matzoh meal for dipping
cut tomatoes in half and scoop out insides and reserve mix all ingredients except flour together till well combined fill tomato shells Dip tops into flour or matzoh meal brown tops in olive oil Flip tomatoes over add reserved tomato pulp to fry someadd 3 tablespoons tomato paste about one and half cups water a half a lemon salt and pepper to taste Cover pot bring to a boil then on a low simmer for about an hour delicious

[Zana]

Clams Licata

3 dozen-little neck clams, scrubbed
4 cloves of garlic, crushed
1/2 cup olive oil
1 tbsp.
Italian parsley, chopped
2 cups Italian plum tomatoes
Italian bread

Heat oil in large saucepan, add garlic and brown.
Add parsley and tomatoes.
Bring to boil breaking up tomatoes.
Add clams and cover.
Cook about 5 minutes or just until clams open.
Serve with Italian bread.

[Zana]

Diabetic Friendly


Mediterranean Halibut and Vegetables
- 13g Carbs, 3g Fiber

From: Vital Choices Newsletter

Simple, and simply delicious, you can make this recipe using thawed
or still-frozen halibut.
Prep Time: 10 minutes
Servings: 4

1 large red onion, halved and thinly sliced
4 cloves garlic, sliced
3 Tbsp organic extra virgin olive oil
1 (14.5 oz can) diced tomatoes
1/2 cup dry white wine
4 (6 oz each) Alaskan halibut fillets, thawed or frozen
Sea salt and black pepper to taste
2 oz feta cheese
1/2 cup pitted Kalamata or black olives, halved
1/2 tsp dried organic oregano
1/2 tsp dried organic basil

In large skillet, saute onions and garlic in oil until tender, about
5 minutes. Stir in tomatoes and wine. Heat to boiling; reduce to
simmer and cook 2 minutes.

Rinse any ice glaze from frozen Alaska Halibut under cold water; pat
dry with paper towel. Arrange halibut over vegetables in skillet; season
with salt and lemon pepper. Cover and gently simmer for 15 to 17 minutes
for frozen halibut OR 10 to 12 minutes for fresh/thawed fish. Cook just
until fish is opaque throughout.

To serve, place halibut portions on platter. Spoon vegetables over
halibut; sprinkle with cheese, olives and herbs.

Servings: 4
Nutrition per Serving:
377 Calories, 18g Total Fat, 4g Saturated Fat, 44% Calories from Fat,
58mg Cholesterol, 34g Protein, 13g Carbs, 3g Fiber, 545mg Sodium,
214mg Calcium and .7g Omega-3 Fatty Acids

[BucksCountyGirl]

This recipe makes enough for my husband and I. It is our favorite for when the cherry tomatoes start rolling in

Pasta with Tuna, Roasted Tomatoes and Arugula

INGREDIENTS

4 oz dry linguine fini
2 pints cherry tomatoes, halved
1 tbs olive oil
2 TBS chopped capers
4 cloves garlic, minced
2 tbs balsamic vinegar
3 cups arugula
1 tin of oil packed tuna
Kosher salt and red pepper flakes to taste

INSTRUCTIONS

Heat oven to 400
Toss cherry tomatoes with oil, garlic and salt and pepper to taste
Roast for 25 minutes until caramelized
Place Cherry tomatoes and vinegar in a large bowl along with any pan drippings
Cook pasta according to package directions
Add the cooked drained pasta to the bowl along with the tuna and capers and gently toss.
Add arugula and toss again, taste for seasoning and adjust.
Serve hot

[IronPete]

I tried making Gazpacho Soup a few times and had bland results. Does anyone have a good Gazpacho Soup recipe?

Thanks;

Pete