Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts

Saturday, May 14, 2016

Seared Scallops with Shredded Manchego and a Bleu Cheese Crumble / #SundaySupper

Today we are all about Spanish Tapas with these Seared Scallops with Shredded Manchego and a Bleu Cheese Crumble! If you haven't experienced tapas, you will want to give it a try! Tapas is a plate of fun, tasty and pretty small bites, all rolled into one. A real feast for your senses, tapas can be hot or cold, and is usually served with wine, beer or sherry. Many times it is enjoyed by creating several different dishes and making them a meal. A great way to do tapas is to make some "do ahead" recipes, like roasted almonds and vegetable dip, and then add in an entree type dish or two, like these seared scallops, and a small bite meat dish. Check out the recipes at the end of this post to find a variety of yummy tapas plates to try!

Seared Scallops w/ Shredded Manchego and a Bleu Cheese Crumble
(printed recipe)

3 tablespoons Olive Oil
3 tablespoons Orange Juice
1 tablespoons Honey
1 tablespoon Fresh Dill
4 ounces Manchego, shredded  
1 pound Fresh Scallops
1-2 tablespoons Butter
4 ounces Bleu Cheese, crumbles

Whisk together the Olive Oil, Orange Juice and Honey. Refrigerate.
Chop up the dill and lettuce. Shred the Manchego Cheese.
Rinse the scallops. Heat butter in a pan on medium high heat. As scallops and the butter start to brown, turn them over to cook on the other side. 
Once the scallops are done cooking, place the shredded lettuce on the plate or tray, and top with the scallops. Sprinkle with the manchego cheese, bleu cheese and dill. Drizzle with orange vinaigrette. 

Enjoy your tapas and the tapas experience!

Scroll down to see all the Tapas recipes from Sunday Supper family members, and a big Thank you! to our host, Caroline, from Caroline's Cooking!

Para Empezar, Las Tapas (Appetizers/tapas) -
Postres (Desserts) -
Bebidas (Drinks) -
Plus Alcachofas al Ajillo – Garlicky Artichokes – and Spanish Tapas Recipes from Sunday Supper Movement
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board

Tuesday, September 1, 2015

Crusted Seafood Mushroom Caps/#Foodie Extravaganza

We are a house divided when it comes to mushrooms. My husband is a lover of the fab fungi, but I absolutely am not. However, I do love cooking my husbands favorite foods, and that is how these Crusted Seafood Mushroom Caps came to be. You start with a base of button mushrooms, sauteed in butter until golden brown, then stuffed with a mix of cream cheese, crab, green onion, and Queso, and topped with a tempura battered shrimp. You won't be disappointed!
Crusted Seafood Mushroom Caps

Monday, July 25, 2011

Our Appetizer-Garlic Shrimp!

This weeks appetizer is a favorite. It's simple, fast, and always has a great presentation. One other thing about it- It can be served with fancy meals, casual suppers, or party buffets. It's versatile and delicious, hot or cold!
Olive Oil
1 tbsp. Fresh flat leaf Parsley
Salt & Pepper
Dried Tomato Halves
1 Garlic Clove
4 pieces uncooked Jumbo Shrimp
Crusty French Bread 
If your shrimp is frozen, run it under cold water for
about 5-7 minutes. It will thaw.
These shrimp have shells.
Pull the shells off of the shrimp. Leave the tails on. 
You can leave the tails on by leaving the shell of the tail, plus
the nest section on the shrimp while they are cooked.
This is simply done for presentation.
Chop the one clove of garlic.
Take 1 half of a dried tomato. Put the half in a bowl 
and pour boiling water over it. Let it sit to rehydrate
for about 2 minutes. Drain the water.
Finely chop the rehydrated tomato.
Add 1 tablespoon of olive oil, and 2 tablespoons of butter.
After the butter is melted, Add the chopped garlic and 
the chopped tomato. Let it cook for 1-2 minutes until
the garlic and chopped tomato are soft.
Add the shrimp to your pan and cook for 2-3 minutes.
Don't cook any longer. If cooked too long, shrimp 
becomes tough tasting. Sprinkle the chopped parsley
onto the shrimp. Season with salt & pepper.
Plate the shrimp and garnish with lettuce,
lemon wedges, and bread slices.

Thank you for joining me today!
Let me know how you like your shrimp!!

Tomorrow we will be preparing fruit bites for
the salad portion of our meal. Fruit is so tasty right
now, it's sure to be delicious!

See you then!

See you tomorrow