Sea Scallops | Alaskan Harvest Seafood Blog

Pineapple Fusion Scallops

Paula of bellalimento.com or “good food” in Italian kindly allowed me to use one of her seafood recipes, and this one looked amazing. Paula is an American who grew up in Italy and can really cook amazing Italian food.

Scallops are low in saturated fat a good source of Vitamin B12, Calcium, Iron, Magnesium, Potassium, Zinc and Copper, and a very good source of Protein, Phosphorus and Selenium. Scallops are also wonderful for summer and most recipes are either butter, garlic and wine based or they are fried. Paula’s is neither and is truly artistic.

The pineapple and mango reduction fuses beautifully with the scallops! Sweet harmony with a little kick thrown in at the end (cayenne) - you’ll look like a rock star in the kitchen when you serve this dish up!

Save a slice of your Pineapple and use it as a mini platter for your scallops & garnish with flat leaf Italian Parsley or for an even more dramatic presentation serve your scallops in their natural shell. Just remember to keep your scallops refrigerated until you’re ready to cook them. Since these are the larger variety of scallops, 3-4 per person should be plenty.

A nice wild rice pilaf & white wine would also go beautifully with the scallops!

Pineapple Fusion Scallops

Ingredients:

1 lb of fresh sea scallops
1/2 cup Fresh Pineapple - chopped
1 cup Mango Nectar
1 good size pinch Cayenne Pepper
1/4 cup Honey
Extra Virgin Olive Oil
Salt and pepper
Fresh Flat Leaf Italian Parley - optional

Method:

In a sauce pan over medium heat combine pineapple, a dab of olive oil & mango nectar & reduce by half. Season with salt & pepper.
Add in cayenne & honey. Stir well.
Transfer mixture to food processor and pulse until you reach a somewhat smooth consistency. Allow to cool.
While sauce mixture is cooling add a few turns of olive oil to your skillet & heat over medium high heat. Season scallops with salt & pepper.
When olive oil is hot, add your scallops to skillet. Allow your scallops to sear before you turn them. Just a few minutes on each side.
Plate your scallops and generously put the sauce mixture on top. Garnish with fresh flat leaf parsley

Buon Appetito!

For more wonderful Italian recipes see Paula’s blog Bella Alimento

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Sea Scallops with Saffron Cream

Filed under: Scallop Recipes, Seafood Recipes — Tags: Alaskan Seafood, cream sauce, saffron, saffron cream sauce, Scallops, sea scallops, wild scallops —

The saffron lends an exotic warmth to this rich scallop dish. Serve the remaining wine with the meal, along with steamed spinach and almonds.

You will need:

• 20 large sea scallops
• 4 T butter
• saffron threads
• 4 T sparkling white wine
• 1 ¼ cups heavy cream
• ½ lemon
• salt and pepper

1. Toast the saffron threads in a dry skillet to bring out their flavor. Take care not to let them burn - just heat them until they become fragrant, then remove them from the pan and set them aside.

2. Melt half the butter in the same skillet, and then saute the scallops in batches until they are cooked through and lightly browned on each side. Overcooking makes scallops rubbery or dry, so be sure to test one in the batch. Remove them from the skillet and keep them cozy on a warmed plate while you prepare the sauce.

3. Add the saffron to the juices in the pan, along with the wine and cream, and stir. Bring the mixture to a boil, and then reduce the heat and simmer for around ten minutes, or until the sauce begins to thicken.

4. Squeeze in the juice from the lemon, and season with salt and pepper to taste.

5. Return the scallops to the pan and reheat gentle. Serve immediately.