Mediterranean Shrimp and Scallops

 

Credit for this one, with minor changes, goes to Mary at Oh, that's good!

This Healthy Mediterranean Shrimp and Scallops Recipe (for two) is a lightened-up version of a popular Mediterranean shrimp skillet. This easy shrimp recipe is a perfect choice for a busy weeknight dinner. With a little prep, this dish can be on the table in 35 minutes! Great for those following a Mediterranean diet or those who love Mediterranean foods and Mediterranean recipes. Enjoy!

Ingredients:

• 8 medium/large shrimp - peeled and deveined - tails on 
• 4 large sea scallops - sliced in half horizontally
• 1 teaspoon smoked paprika
• ¼` teaspoon kosher salt - use less if table salt
• ¼ tsp granulated sugar
• ¼ tsp cayenne pepper
• 3 tbsp olive oil - divided
• 3 cloves garlic - thinly sliced
• ½ cup cherry or grape tomatoes - halved
• ¼ cup bottled clam juice, seafood stock or veggie broth
• ¼ cup dry white wine
• 1 tbsp lemon juice - freshly squeezed
• 1.5 tbsp flat leaf Italian parsley - coarsely chopped - or sliced scallions
• 1 cup pearl barley - cooked

Preparation:

Rinse shrimp and pat dry with paper towels. Slice the scallops in half horizontally and pat dry.

Combine paprika, kosher salt, sugar, and cayenne pepper in a medium bowl and mix well. Place the shrimp and scallops in the bowl and fold gently until all the seafood is coated.

Heat 1 tbsp of the oil in a large sauté pan or non-stick skillet over medium heat being careful not to burn it. Add the sliced garlic and cook until fragrant, about 1 minute. Do not brown the garlic! Remove the cooked garlic and set aside to be added back later.

Add the shrimp and sear both sides over medium heat. Move the seared shrimp to one side of the pan to make room for the scallops.

Add the scallops in a single layer on the open side of the skillet, being careful not to crowd them. After turning them once, cook them for 30 seconds on the other side. As they get nicely seared, move them to the side with the shrimp. When all the seafood is seared, stir to mix.

Add the tomatoes, the remaining 2 tbsp of oil, the cooked garlic and the chopped parsley.

Mix the clam juice, wine, and lemon juice in a small bowl and add to the pan. Raise the temperature of the hot skillet to medium high heat. Simmer for one minute, then remove the shrimp and scallops to a plate and set aside to be added later.

Simmer the sauce until the tomatoes begin to shrivel and give up their liquid. Continue simmering until the liquid reduces and thickens a bit, about 3-5 minutes.

Return the shrimp and scallops to the pan. When the shrimp and scallops are opaque, remove the skillet from the heat and sprinkle on some fresh parsley or scallions, and black pepper to taste.

Serve in shallow bowls, poured over pearl barley.

Simple Lunch Scallops

Labs don't lie.

Sometimes we fall from grace in our diabetic meal plan.

You know it. I know it.
We do our best, but sometimes we cave.
Well, as you now know, I'm not perfect, but I do try. 
For starters, let's get back on track with this really simple, fresh and amazing lunch.

Ingredients:

• 1 1/2 lbs raw scallops
• 4 mid sized tomatoes - cut into small chunks
• light olive oil
• 1 medium yellow onion - cut up to your preference
• 4-5 garlic cloves - minced
• Salt and fresh ground black pepper to taste

Preparation:

In a large non-stick fry-pan saute garlic in a bit of oil over medium heat until just brown. Add onions and simmer until they JUST start getting soft. Add tomatoes, simmer still at medium and toss frequently until they are cooked down but still have some chunks. Add in scallops toss gently until cooked. Season with salt and pepper, mix and serve.

Blessed be... and happy cooking!

Cumin Raspberry Scallops

Credit for this lovely dish goes to my friend Betsy Kelp Galloway

Not all my recipes are my own creations. Sometimes I see a dish so perfect I will make it as written and then only tweak it to fit my own pallet if absolutely necessary. This recipe I received from my friend Betsy is just such a beauty. This refreshing meal of cumin dusted, pan seared scallops  served over a savory berry salsa is a wonderful way to make you smile on a hot summer day... or maybe at least make you dream of spring & summer when you're enduring the winter doldrums. 

Salad/Salsa Ingredients:

• ~12 ounces of fresh raspberries
• 3/4 cup coarsely chopped basil and mint leaves – 50/50 ratio
• 2 handfuls fresh baby spinach
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped peppers – I like orange for the color burst
• 2-3 slices canned pineapple, cut into small wedges
• 2 cloves garlic, minced
• Juice from 2 limes and a splash of pineapple juice
• 1 tbsp extra virgin olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper

Prepare fruit salad/salsa by mixing all ingredients in a medium bowl. Set aside for 30 minutes to meld flavors.

Scallop Ingredients:

• 12-16 ounces scallops of your choice
• 1 tbsp extra virgin olive oil
• 1/2 tsp ground cumin
• Salt to taste
• 1/2 tsp fresh coarsely ground black pepper

Properly thaw 12-16 ounces of scallops and pat dry. 

Toss scallops with oil and seasoning. Bring a pan to medium-high heat, then add scallops and cook with repeated tossing, being careful not to overcook.

Before you start the scallops, divide Savory Fruit Salad/Salsa evenly between 2 serving plates. Place half of the scallops over each serving of Savory Fruit Salad/Salsa. Serve immediately.

Blessed be… and happy cooking!