Grilled Herbed Sea Scallops
on Orzo Salad with Feta
Atlantic Capes Fisheries
2 garlic cloves,
;nely chopped
1 tablespoon grated
lemon zest
2 teaspoons fresh
lemon juice
In a bowl, combine garlic, lemon zest and juice, oil,
oregano, thyme, and salt and pepper to taste. Add
scallops and toss to coat. Marinate in the refrigerator
for no more than 10-12 minutes, then remove the
scallops from the marinade.
¼ cup olive oil
Preheat the grill to medium-high.
1 tablespoon minced fresh
oregano leaves
To prepare the salad, cook orzo until al dente.
Blanch snap peas and chill.
1 tablespoon chopped
fresh thyme leaves
Salt and pepper
Combine garlic, lemon juice, ¼ cup parsley, oregano,
salt and pepper, oil, mustard, honey and vinegar in
a blender. Whir until the dressing is emulsi;ed.
1½ pounds Atlantic Capes
sea scallops, thawed
Chopped parsley or green
onions, for garnish
Put orzo and snap peas in a large bowl and stir in
tomatoes, green onions, ½ cup parsley and feta.
Add half of the dressing and toss to coat. Add more
dressing if needed, and salt and pepper to taste.
ORZO SALAD
2 cups orzo
(rice-shaped pasta)
½ pound sugar snap
or snow peas
1 garlic clove, minced
2 tablespoons fresh
lemon juice
Grill the marinated scallops for about 2-4 minutes
on each side, or until lightly browned but still
translucent in the center. Do not overcook.
Place the orzo salad on a serving dish and top
with the grilled scallops. Drizzle the scallops with
the remaining dressing and garnish with chopped
parsley or green onions. Makes 4-6 servings.
¾ cup chopped fresh
parsley, divided
2 teaspoons fresh
oregano leaves
Salt and pepper to taste
½ cup olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
¼ cup red wine vinegar
or rice wine vinegar
1 pint cherry tomatoes,
cut in half
6 green onions,
thinly sliced
;⁄; cup feta cheese,
crumbled
Seared Scallops and
Sambuca Spinach Sauté
American Pride Seafoods
SCALLOPS
4 tablespoons olive oil
16 American Pride
Seafoods* sea scallops,
thawed
Salt and pepper
Large pinch of sugar
2 tablespoons lemon juice
To prepare the scallops, preheat a sauté pan over
medium heat and add oil. Season scallops with salt
and pepper to taste, sugar and lemon juice. When
the pan and oil are hot, add the scallops and sear
until cooked to taste, about 4-5 minutes on each
side. Set aside.
To prepare the spinach, preheat a sauté pan over
medium heat. Melt butter, then add onion and
garlic. Cook until translucent.
Add sambuca, heavy cream and coconut cream.
Cook until reduced by half.
Add spinach and sauté until wilted. Sprinkle the
spinach with Parmesan.
Serve the scallops and spinach over the linguine.
Makes 4 servings.
* Brands may vary by region; substitute a similar product.
SPINACH
3 tablespoons butter
½ onion, chopped
3 garlic cloves, minced
;⁄; cup sambuca liqueur
;⁄; cup heavy cream
;⁄; cup coconut cream
1 pound spinach, washed
and stemmed
;⁄; cup grated
Parmesan cheese
1 pound linguine, cooked
and drained, for serving
Entrées 123
