scallops | My Meals are on Wheels

Whole Grain Linguine w/ Sea Scallops and Baked Garlic Bread

June 18, 2022 at 7:13 PM | Posted in pasta, scallops, seafood | Leave a comment
Tags: baking, Barilla Whole Grain Linguine, Cooking, Dinner, Food, McCormick Lemon Butter Dill Sauce, New York Bakery Garlic Bread Loaf, Pasta, recipes, Sea Scallops, Seafood

Today’s Menu: Whole Grain Linguine w/ Sea Scallops and Baked Garlic Bread

Started the morning off with a cup of Bigelow Decaf Green Tea. The high humidity has finally moved out of our area. Sunny and 79 degrees out. I headed out early to Meijer, I needed a few items for Dinner tonight. One item I needed was Fresh Sea Scallops. I was told that Meijer was no longer carrying Fresh Scallops, only frozen. So I left there and headed for Kroger. Kroger had Fresh Sea and Bay Scallops, so I bought some of Both. Anymore Kroger is better stocked than Meijer! Back home I got the cart out and cleaned around the yard and flower beds. For Dinner tonight I prepared Whole Grain Linguine w/ Sea Scallops and Baked Garlic Bread.

For the Linguine I used Barilla Whole Grain Linguine. To prepare it I got a medium sized pot and added water to fill just over 1/2 of it. Added Salt and brought it to a boil. When it was a rolling boil Added the Linguine. Boiled for 8 minutes and removed it from the heat and seasoned it again with a bit of Sea Salt and some dried Oregano.

As I said, I purchased the Sea Scallops at Kroger earlier. I washed the Scallops and had them in a Hefty Zip Bag in the fridge. As my Linguine was cooking I prepared the Scallops. The Scallops were in a plastic bag and added to a bowl. I then added a 1/4 cup of McCormick Lemon Butter Dill Sauce to the bowl and stirred until the Scallops were coated. I’ve used the Dill sauce before and really love the flavor it gives Seafood, especially good on Orange Roughy and Grouper.

I got a medium size skillet and sprayed it with Pam Cooking Spray and added a i/2 tablespoon of Extra Light Olive Oil to it, heated it on medium low heat. Removed the Scallops and shook off the excess Sauce and added them to the heated skillet. Cooked them for 2 minutes and flipped them over and cooked another 2 minutes. They came out beautiful, it was tough not to eat them coming out of the skillet!

To serve the Dish, in a bowl I made a bed of the just cooked Linguine. Sprinkled some Sea Salt and Grated Parmesan Cheese to the Linguine. Then I added those Delicious Scallops to top it off! Oh what Dish! The Linguine was so good and the Sweet Meat taste of the Scallops, the perfect match! I had also baked a loaf of Garlic Bread, great with any meal! For Dessert/Snack later a Jello Sugar Free Dark Cherry Jello.

Barilla® Whole Grain Linguine
Barilla® Whole Grain Linguine is made with one simple ingredient, whole grain durum wheat flour, and is an excellent source of fiber. This whole grain pasta is ideal for anyone seeking to increase their intake of fiber and whole grains without sacrificing taste.

PERFECT FOR …
Linguine is made from long, flat strands of pasta, but is thin and narrow. Linguine, which means “little tongues” in Italian, originated in the Liguria region of Italy. Barilla Whole Grain Linguine cooks up perfectly al dente every time, delivering the delicious taste and texture you expect in every bite.
https://www.barilla.com/en-us/products/pasta/whole-grain/whole-grain-linguine

Sea Scallops
Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”

Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.

Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide

Whole Grain Linguine w/ Sea Scallops and Baked Garlic Bread

March 31, 2022 at 7:20 PM | Posted in pasta, scallops, seafood | Leave a comment
Tags: baking, Barilla Whole Grain Linguine, Cooking, Dinner, Food, McCormick Lemon Butter Dill Sauce, New York Bakery Garlic Bread Loaf, Pasta, recipes, Sea Scallops, Seafood

Today’s Menu: Whole Grain Linguine w/ Sea Scallops and Baked Garlic Bread

For Breakfast this morning I fried up one of my favorites, Glier’s Turkey Goetta. I love Turkey Goetta, to me it’s just so Delicious and perfect for Breakfast. Every Time I go to Jungle Jim’s I pick up a couple of rolls of it. Jungle Jim’s is the only store that carries it around here. They also had Simply Potatoes Southwest Style Hash Browns. Again Jungle Jim’s is the only one that has them in stock. Anyway, the perfect Breakfast! 78 degrees yesterday in the mid forties with one cold wind blowing. Did a few things around the house and that was it for the day. For Dinner tonight I prepared Whole Grain Linguine w/ Sea Scallops and Baked Garlic Bread.

For the Linguine I used Barilla Whole Grain Linguine. It’s been a awhile since I’ve had this. To prepare it I got a medium sized pot and added water to fill just over 1/2 of it. Added Salt and brought it to a boil. When it was a rolling boil Added the Linguine. Boiled for 8 minutes and removed it from the heat and seasoned it again with a bit of Sea Salt and some dried Oregano.

I purchased the Sea Scallops at Jungle Jim’s yesterday. I washed the Scallops and had them in a Hefty Zip Bag in the fridge. As my Linguine was cooking I prepared the Scallops. The Scallops were in a plastic bag and added them to a bowl. I then added a 1/4 cup of McCormick Lemon Butter Dill Sauce to the bowl and stirred until the Scallops were coated. I’ve used the Dill sauce before and really love the flavor it gives Seafood, especially good on Orange Roughy and Grouper.

I got a medium size skillet and sprayed it Pam Cooking Spray and added a i/2 tablespoon of Extra Light Olive Oil to it, heated it on medium low heat. Removed the Scallops and shook off the excess Sauce and added them to the heated skillet. Cooked them 2 minutes and flipped them over and cooked another 2 minutes. They came out beautiful, it was tough not to eat them coming out of the skillet!

To serve the Dish, in a bowl I made a bed of the just cooked Linguine. Sprinkled some Sea Salt and Grated Parmesan Cheese to the Linguine. Then I added those Delicious Scallops to top it off! Oh what Dish! The Linguine was so good and the the Sweet Meat taste of the Scallops, the perfect match! I had also baked a loaf of Garlic Bread, great with any meal! For Dessert/Snack later a bowl of Skinny Pop – Popcorn with a Diet Lemonade/Tea Snapple to drink. Take Care All!

Barilla® Whole Grain Linguine
Barilla® Whole Grain Linguine is made with one simple ingredient, whole grain durum wheat flour, and is an excellent source of fiber. This whole grain pasta is ideal for anyone seeking to increase their intake of fiber and whole grains without sacrificing taste.

PERFECT FOR …
Linguine is made from long, flat strands of pasta, but is thin and narrow. Linguine, which means “little tongues” in Italian, originated in the Liguria region of Italy. Barilla Whole Grain Linguine cooks up perfectly al dente every time, delivering the delicious taste and texture you expect in every bite.
https://www.barilla.com/en-us/products/pasta/whole-grain/whole-grain-linguine

Sea Scallops
Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”

Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.

Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide

Sea Scallops and Pasta Roni – Butter and Garlic

March 7, 2021 at 7:06 PM | Posted in pasta, Pasta Roni, scallops, seafood | Leave a comment
Tags: Butter, Cast Iron Skillet, Cooking, Dinner, Food, Kraft Reduced Fat Grated Parmesan Cheese., PASTA RONI BUTTER and GARLIC FLAVOR, recipes, Sea Scallops, Seafood

Today’s Menu: Sea Scallops w/ Pasta Roni – Butter and Garlic and Baked Italian Loaf Bread

Just a cup of Bigelow Decaf Green Tea for Breakfast. After Tea I went and picked up Breakfast at Wendy’s for Mom. Well Mom and her other friends from Church all went to Church today. First time she and her 3 friends have been since last November! They were so glad to go and to see each other again. That is the longest Mom and ever not been to Church in her life, and she really missed going. So I was very glad she’s going back finally. I spent most of the afternoon cleaning and trying to get my Covid Vaccine scheduled. Everything is booked solid right now. I’ll keep trying. For Dinner tonight I’m preparing Sea Scallops w/ Pasta Roni – Butter and Garlic and Baked Italian Loaf Bread.

First time using Sea Scallops with the Pasta Roni, I’ve always used Shrimp. So for the Scallops part of the dish I used Meijer Sea Scallops. I had purchased these last week. I already had washed them and had them in the freezer. I sat the bag in the fridge overnight to thaw. I love Scallops and all Seafood. For the Scallops; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray, 1 tablespoon of Extra Virgin Olive Oil and 1 pat of Blue Bonnet Light Butter, that I heated on medium heat. I seasoned the Scallops with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Scallops to the skillet. Cooked them 2 minutes per side, turning the Scallops once. And as the Scallops was cooking I started to prepare the Pasta.

I’m having the Pasta Roni – Butter and Garlic. As all the Pasta Roni’s, it’s Delicious! It comes with the Pasta Special Seasonings Packet and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box, leftovers coming tomorrow. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one easily prepared and delicious Shrimp and Pasta Dish! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Trop A Rocka Snapple to drink.

Scallops………
Scallops are a great source of magnesium and potassium, which are both important for heart and brain health. They also promote blood vessel relaxation, help control blood pressure and enable better blood circulation.

Scallops are a naturally low carbohydrate food. A 100-gram serving of scallops provides just 137 calories and 6.3 grams of carbohydrates. Keep in mind, however, that serving size can vary. If scallops are added to a hearty rice dish with several different ingredients, for example, you’re likely to consume fewer of them.

The scallop size can also vary. According to government sources, an average serving size of scallops is about 3.5 ounces (100 grams), which can include 4 to 5 large scallops, 9 to 12 medium scallops or 15 to 20 small scallops.

PASTA RONI BUTTER and GARLIC FLAVOR
Angel hair pasta in a creamy butter and garlic sauce with other natural flavors
Everything’s better with buttery flavor. And garlic, did we mention garlic?

What You’ll Do
1 – In a medium saucepan bring water, milk and butter or margarine to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.
https://www.ricearoni.com/products/Pasta_Roni/Butter_and_Garlic

Fettuccine and Sea Scallops

November 17, 2019 at 6:42 PM | Posted in pasta, scallops, seafood | Leave a comment
Tags: Buitoni Fettuccine, Cooking, Dinner, Food, McCormick Lemon Butter Dill Sauce, Pasta, recipes, Sea Scallops, Seafood

Today’s Menu: Fettuccine and Sea Scallops

To start my morning off I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Mostly sunny and 44 degrees out today. After Breakfast I went to Meijer and bought a couple of bags of Rock Salt that they had on sale. Yesterday after I went to the Doctor then we went to Kroger. I went to check out and every self scan was lined up and 4 were not even working. So I got in line for the check out with a cashier and I was third in line. The two ahead of me had full carts plus and the cashier was very slow. Behind me 14 other people lined up. Finally another line opened up and they took me first. The cashier told me they had 3 cashiers call in sick and she came in on her off day. Businesses in this area can not find people to work. A Panera Bread across from Kroger had to shutdown a week because they couldn’t find anyone to work! Sure wish these jobs across the area would have been there when I was working. Sorry for the ranting. So for Dinner tonight I prepared Fettuccine and Sea Scallops.

I used Buitoni Fettuccine for my Past a for the dish. I love using all the Buitoni Products, always fresh and delicious! As all their product the Fettuccine is very easy to prepare. Just open package and add pasta with 1 tablespoon olive oil to 4 quarts boiling water. Reduce heat and boil gently for 2 minutes, stir frequently. Drain the water and serve. Season and add any Sauces before serving. For my Seasoning I just used Morton’s Light Salt, Dried Oregano, a pat of Blue Bonnet Light Butter and a tablespoon of Light Olive Oil.

I purchased the Sea Scallops at Kroger yesterday. I washed the Scallops and had them in a Hefty Zip Bag in the fridge. As my Pasta was cooking I prepared the Scallops. The Scallops were in a plastic bag and added them to a bowl. I added a 1/4 cup of McCormick Lemon Butter Dill Sauce to the bowl and stirred until the Scallops were coated. I’ve used the Dill sauce before and really love the flavor it gives Seafood, especially good on Orange Roughy and Grouper.

I got a medium size skillet and sprayed it Pam Cooking Spray and added a i/2 tablespoon of Extra Light Olive Oil to it, heated it on medium low heat. Removed the Scallops and shook off the excess Sauce and added them to the heated skillet. Cooked them 2 minutes and flipped them over and cooked another 2 minutes. They came out beautiful, it was tough not to eat them coming out of the skillet!

Added the Scallops to the Pasta bowl and lightly tossed them with the Fettuccine. I could not wait to dig in to this dish! The Fettuccine and Scallops work perfect with each other, a pair made to be together! With the added Lemon Butter Dill Sauce adding the perfect flavor for both. Really enjoyed this Dinner tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Sprite Zero to drink. Take care all!

Buitoni Fettuccine
Flat ribbons of pasta made with extra fancy durum flour and eggs.

BUITONI Linguine are refrigerated flat ribbons of pasta made with durum flour and eggs delicately cut into narrow ribbons. Inspired by our heart and home at Casa BUITONI in Sansepolcro Italy, we believe simple, high quality ingredients are all you need to create a foundation of great taste and flavor, one that lets you pour your creativity in. All BUITONI pasta and sauce products are made with the highest quality, no GMO ingredients – SGS verified the Nestle process for manufacturing these products with no GMO ingredients. sgs.com/no-gmo. Balance your plate with a salad and great company!

* Refrigerated flat ribbons of pasta made with durum flour and eggs delicately cut into narrow ribbons.
* Made fresh with only the finest quality No GMO ingredients*.
* *SGS verified the Nestle process for manufacturing this product with no GMO ingredients sgs.com/no-gmo
* Package contains approximately 3 servings.
* Ready in 2 minutes.
* Discover more BUITONI refrigerated pastas and sauces on your next shopping trip. Have you tried our Three Cheese Tortellini, Mushroom Angolotti, Marinara Sauce or Pesto Sauce?

Directions:
Instructions: Follow these instructions for the best quality and food safety.Cooking Instructions 1. Open package and add pasta with 1 tablespoon olive oil to 4 quarts boiling water. 2. Reduce heat and boil gently for 2 minutes, stir frequently. 3. Drain water and serve with Buitoni® sauce.

Safe Handling Instructions: Cook thoroughly.• Use or freeze by date on front of package. May be frozen up to one month.• If frozen, do not thaw. Cook using instructions above.• Ensure product reaches internal temperature of 160°F
https://www.buitoni.com/pasta-products/249/fettuccine-pasta-9-oz

Sea Scallops
Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”

Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.

Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)

Seared Scallops and Fried Skate w/ Sliced New Potatoes and Green Beans

February 8, 2019 at 6:20 PM | Posted in fish, scallops, Sea to Table | Leave a comment
Tags: Atlantic Winter Skate, Canned Green Beans, Cooking, Del Monte Sliced New Potatoes, Dinner, Fish, Food, Old Bay, Progresso Italian Style Bread Crumbs, recipes, Sea Scallops, Sea to Table, Seafood

Today’s Menu: Seared Scallops and Fried Skate w/ Sliced New Potatoes and Green Beans

For Breakfast I had a another of the Jimmy Dean Simple Scrambles Cup – Turkey sausage Crumbles, Egg Whites, Shredded Cheddar Cheese. What a change in weather! The last 2 days it’s been a high of 68 degrees and rain, today it was 12 degrees this morning and a high of 27 degrees and sunny! 41 degree difference. After Breakfast I bundled up and headed to Meijer for a few items. On the way back home stopped by the ATM, got gas, and stopped by McDonald’s and picked up Breakfast for Mom. Back home it was back to bed and rested, still lingering Sinus Infection but it’s getting better. For Dinner tonight a Seafood Special! I prepared Seared Scallops and Fried Skate w/ Sliced New Potatoes and Canned Green Beans.

I was planning on just having the Winter Skate Fillet but as I was getting that out of the freezer a small package of Sea Scallops fell out of the freezer so I took that as a sign that I should have the Scallops also! I purchased the Winter Skate from the Sea to Table website while the Sea Scallops are from Kroger.

To make the Dish I’ll need; 1/4 cup of 2% Milk, McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Progresso Italian Style Bread Crumbs for dredging, and 1 1/2 tablespoons of Extra Light Olive Oil. To prepare them I put the skate fillet in a large dish. Poured the milk over them and sprinkle with salt and pepper to taste. Make sure to turn the fillets in the milk so they are coated on both sides. Then I scattered the Bread Crumbs over a large dish. Lightly dredge the fillets in the Bread Crumbs on both sides.

With fillet breaded I heated the Olive Oil a large skillet over medium-high heat. When the oil is hot but not smoking, I added one of the fillets. Saute on one side until it was golden brown, about 3 minutes. Then turn and cook on the other side until golden brown, about 3 minutes more. They came out beautiful! And I have a found a new Seafood to have! These are so good. They fried up very easy and have a very fresh taste, their taste is similar to scallops. I love this Skate!

I used Kroger Seafood Sea Scallops. I took a Cast Iron Skillet and sprayed it with Pam Cooking Spray, also added 1 tablespoon of Extra Light Olive Oil and 1 table spoon of Blue Bonnet Light Stick Butter. Heated it up on medium high. Then I washed the Scallops in cold water and patted them dry with a paper towel. I’ll be using Zatarain’s Blackened Seasoning. In a small microwavable bowl I melted a tablespoon of Blue Bonnet Light Stick Butter. I then dipped the Scallops in the Butter one at a time, just buttering the tops and bottoms of the Scallop. Then I took about 2 tablespoons of the Blackened Seasoning and put it in a small bowl, and took the Scallops one at a time and pressed the top and bottom of each Scallop into the Seasoning. I had my skillet already heated up, added the Scallops and cooked each Scallop 3 minutes per side. As the Scallops were cooking I cut a Lemon in half and squirted a little Lemon Juice across the tops of them. They turned out delicious! The freshness of the Scallops, the butter, Lemon, and Zatarain’s Blackened Seasoning gave them an incredible flavor.

For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.

I warmed up the leftover Canned Green Beans from last night’s Dinner. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! For Dessert later A Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

Sea to Table – Atlantic Winter Skate

Hand filleted, boneless, flash frozen

Why We Love It: Loved by chefs and New England fishermen alike, Skate wings are sweet like scallops, delicate but firm like lobster, and often compared to flounder and sole. These skin-off fillets are hand trimmed and fan-shaped, so they make for a uniquely beautiful and delicious plate.
Cooking Tip: For a classic French-inspired meal, pan sauté in a butter and caper sauce, sprinkle with parsley and serve with asparagus and roasted potatoes. Get the recipe.
Where It’s From: This Winter Skate is caught off the shores of Chatham, Massachusetts — a fishing town at the elbow of Cape Cod. With an ever-growing stock level, Winter Skate is rated as a Good Alternative by Monterey Bay Aquarium’s Seafood Watch.
Our Guarantee: We care about the fish you eat and work closely with our fishermen partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.
https://www.sea2table.com/product/atlantic-winter-skate/

Sea Scallops
Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)

Wild Idea Buffalo Recipe of the Week – MUSSELS IN TOMATO BROTH WITH BUFFALO CHORIZO

January 16, 2019 at 6:03 AM | Posted in scallops, seafood, Wild Idea Buffalo | 2 Comments
Tags: Cooking, Food, Mussels, MUSSELS IN TOMATO BROTH WITH BUFFALO CHORIZO, recipes, Seafood, Tomatoes, Wild Idea Buffalo CHORIZO SAUSAGE, Wild Idea Buffalo Recipe of the Week

For this week’s Wild Idea Buffalo Recipe of the Week its MUSSELS IN TOMATO BROTH WITH BUFFALO CHORIZO. Made using Wild Idea Buffalo Chorizo. You can purchase the Buffalo Chorizo or any of the other Wild Idea Products at the Wild Idea Buffalo website and don’t forget to check out all their delicious and healthy recipes. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

MUSSELS IN TOMATO BROTH WITH BUFFALO CHORIZO
The flavors in this dish complement each other nicely and the chorizo adds a nice spice! The sauce can be made in advance, leaving the steaming of the mussels for the last minute.

Ingredients: (For two servings.)
1 – teaspoon olive oil +
4oz. – Wild Idea Buffalo Chorizo
½ – cup yellow onion, diced
1 – clove garlic, chopped
½ – teaspoon each salt & pepper
1 – teaspoon crushed fennel seeds
1 – teaspoon chili flake *optional
1 – 15oz. can, diced tomatoes
1 – cup white wine
12 to 16 mussels, washed and de-bearded

*Store mussels in the coldest spot in your refrigerator. Place on a damp paper towel in a dish and cover loosely with a damp paper towel. Do not seal in plastic as they will suffocate. Discard any mussels that when pushed shut do not stay shut, or any open or cracked mussels.

Preparation:

1 – In a heavy sauté pan over medium high heat, heat 1-teaspoon olive oil. Crumble sausage into pan and cook until lightly browned, about 4 minutes. Remove sausage from pan, place in bowl and cover with saran. Set aside.
2 – Return pan to heat and add additional oil if needed. Add onion and garlic, sautéing until tender, about 5 minutes.
3 – Add seasonings, tomatoes and wine. Stir to incorporate and bring to a boil. *At this point you could remove from heat, cover and reheat when ready to serve.
4 – Add prepared mussels, cover and allow mussels to steam for 4 minutes. Most all of the shells should have popped open. Discard un-open shells.
5 – Add chorizo back to pan and stir to incorporate and heat.
6 – Serve direct from pan or spoon into serving bowls.
* Garnish with cilantro and lemon wedge. Serve with warm artisan bread.
https://wildideabuffalo.com/blogs/recipes/mussels-in-tomato-broth-with-buffalo-chorizo

Wild Idea Buffalo CHORIZO SAUSAGE
Our Mexican-style Chorizo makes any dish taste delicious! Wild Idea Buffalo Chorizo has a flavor that is every bit traditional Chorizo, seasoned with just the right spices, but our 100% grass-fed bison meat adds a lighter twist with powerful health benefits.

1 lb. package

Ingredients: 100% Grass-fed Buffalo, Organic Spices [Black Pepper, Chili Pepper, Coriander, Cumin, Oregano, Paprika, Red Pepper], Organic Red Wine Vinegar, and Salt

https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/1-lb-chorizo-sausage

Baked Stuffed Clam w/ Bay Scallops Spaghetti

July 23, 2018 at 5:11 PM | Posted in Ronzoni Healthy Harvest Pasta, scallops, seafood | Leave a comment
Tags: Baking, Bay Scallops, Cooking, Dinner, Food, Matlaw’s Stuffed Clams, recipes, Ronzoni Healthy Harvest Whole Wheat Thin Spaghetti, Seafood

Today’s Menu: Baked Stuffed Clam w/ Bay Scallops Spaghetti

For Breakfast this morning I Poached an Egg and served it on a toasted slice of Aunt Millie’s Light Whole Grain Bread. I also heated up a couple of Johnsonville Turkey Breakfast Sausage Links and had my morning cup of Bigelow Decaf Green Tea. Still some passing showers in the area, 79 degrees and humid. Well we got plenty of rain the past 3 days and we needed it! The lawns in are were turning brown so the rain was very welcome. Got the leaf blower out and cleaned the deck and driveway areas. Then after Lunch got the hedge clippers out and trimmed the vines along the driveway. Good to get out and do some work outside. For Dinner tonight its Seafood and Pasta! I prepared Baked Stuffed Clam w/ Bay Scallops Spaghetti.

I was out yesterday and stopped by a Kroger and picked up a couple of Matlaw Stuffed Clams and some Bay Scallops for tonight’s Dinner. Kroger are the only one that carries the Matlaw Stuffed Clams (Brand). We have these every so often and love having them! For the Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right, with a side of Louisiana Remoulade Sauce. It’s the perfect dip for all Seafood.

I purchased some beautiful looking Bay Scallops from Kroger the day before. Rinsed them in cold water and stored them in a Hefty Zip Plastic Bag, kept them in the fridge until ready to use. To make the Scallops I’ll need; 2 tablespoons Blue Bonnet Light Butter, 1 1/2 tablespoons Extra Light Olive Oil, Bay Scallops (rinsed and patted dry), Parsley, Cayenne Pepper, McCormick Grinder Sea Salt and Black Peppercorn (to taste).

in a large nonstick skillet coated with Pam Cooking Spray, cook scallops in 1 teaspoon Oil and 1 tablespoon of Butter, over medium heat. Seasoned immediately as you add them to the pan, Cayenne Pepper, McCormick Grinder Sea Salt and Black Peppercorn to taste. Cook the Scallops until firm and opaque; remove and keep warm.

For the Thin Spaghetti I’ll be using Ronzoni Healthy Harvest Whole Grain Thin Spaghetti. To prepare the Spaghetti; cook the Pasta according to package directions. As the Spaghetti finishes drain and season. To serve make a bed of the Thin Spaghetti and top with the Bay Scallops. Topped everything with some, Dried Parsley, fresh Shaved Parmesan Cheese and a splash of the Extra Light Olive Oil. Stuffed Clams, Scallops, and Spaghetti, I love it! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

Matlaw’s Stuffed Clams

Set Sail for Something Different for Dinner Tonight!
It’s the dreaded question, “What’s for dinner tonight?” Instead of reaching for another steak, pork chop, or that old standby, chicken nuggets for the kids, set sail for something different:
a bounty of delicious options from under the sea.

With families today looking for healthier and more flavorful meal options than ever before, seafood lovers young and old will enjoy discovering new items in the frozen seafood section that are convenient, affordable and tasty. That’s why, Matlaw’s, creator of America’s #1 Seafood Appetizer, has introduced a full line of products that the whole family will love.

From classic New England Style, Bacon and Cheese, Chorizo or Chili Lime Stuffed Clams served in a natural clam shell; to Crispy Original, Barbecue, or Coconut Popcorn Shrimp; and Southwest Tortilla Breaded Cod, Jalapeño Breaded Cod, or Pubstyle Battered Cod, these exciting new flavor combinations are sure to have family members asking for more every night of the week.

Scallops

Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”
Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.

Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)

Bay Scallop and Shrimp Thin Spaghetti Pasta w/ Baked Multi Grain Bread

March 2, 2018 at 6:21 PM | Posted in Ronzoni Healthy Harvest Pasta, scallops, seafood, shrimp | 2 Comments
Tags: Baking, Bay Scallops, Cooking, Dinner, Food, Pasta, recipes, River Road Bakehouse Multigrain Oval Bread, Ronzoni Healthy Harvest Whole Grain Thin Spaghetti, Seafood, Shrimp

Today’s Menu: Bay Scallop and Shrimp Thin Spaghetti Pasta w/ Baked Multi Grain Bread

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. Chilly morning out, 27 degrees. But the day wasn’t bad, sunny and 49 degrees. After Breakfast I headed out to Meijer to do some grocery shopping, I didn’t need a lot just wanted to get out for a while. After Meijer I stopped by Kroger to pick up a few items for Mom. Then on the way home I stopped by McDonald’s to pick up Breakfast for Mom and Dad, they love that McDonald’s Breakfast. Not much else going on today so I caught up on some shows I had recorded. For Dinner tonight I prepared Bay Scallop and Shrimp Thin Spaghetti Pasta w/ Baked Multi Grain Bread.

I wasn’t sure what to have for Dinner tonight so the last night I searched the freezer to see what I could find. I’ve been using what I can out of the freezer of late and made a huge dent in items that I had even forgot I had in there! So I got a bag of White Shrimp and a bag of Bay Scallops and laid them in the fridge to thaw overnight. I’ll be having Bay Scallop and Shrimp Thin Spaghetti Pasta w/ Baked Multi Grain Bread for Dinner tonight. I’ll be using; White Shrimp I had purchased at Kroger, Bay Scallops that I also had purchased at Kroger, Old Bay Seasoning, Lemon Juice, McCormick Grinder Sea Salt, Blue Bonnet Light Butter, Extra Light Olive Oil, Ronzoni Healthy Harvest Whole Grain Thin Spaghetti Pasta, Kraft Reduced Fat Grated Parmesan Cheese, and a Loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread.

I had already cleaned and rinsed both the Bay Scallops and Shrimp. Added both to a bowl and Seasoned them with the Old Bay, Lemon Juice, Sea Salt, and Olive Oil. Mixed everything up so it was all Seasoned. Next I grabbed a large skillet, sprayed it with Pam Non Sick Cooking Spray, added a Pat of the Butter, added a tablespoon of Extra Light Olive Oil, and heated on Low Medium heat.

As the skillet was heating for the Seafood I took a sauce pan filled it 3/4 full of Water and lightly Salted it with the McCormick Grinder Sea Salt, heated it on High heat. Back to the Seafood. With the skillet heated I added the Bay Scallops and Shrimp. The Scallops and Shrimp will not take more than a few minutes to cook. I under cooked both just a bit because I would be adding it to the hot Angel Hair Pasta which will steam it to finish it. Put the Seafood in a bowl and set aside while my Pasta is cooking.

For the Pasta I’m using Ronzoni Healthy Harvest Whole Grain Thin Spaghetti. The Ronzoni Healthy Harvest Whole Grain Pastas are my favorite to use but tough to find in the area so now I have to order it online. Easy to prepare; Boil your water with some added Salt. When boiling add the Spaghetti and, return it to a boil. Stir occasionally, cook for 8 minutes. Drain it and get ready to serve.

I put it into a medium size bowl and seasoned it with a splash of the Olive Oil, a pat of Butter, a sprinkle of Sea Salt, and the grated Parmesan Cheese. Gave it a stir and added the Bay scallops and Shrimp, stirred and served! Oh what a dish! It combines two of my favorite foods Seafood and Pasta. I topped everything with a bit more of Lemon Juice and grated Parm Cheese. I could have this all the time. I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. Plus I love having Bread every meal and Crusty Bread with Pasta Dishes. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

Ronzoni Healthy Harvest Whole Grain Thin Spaghetti

From the Italian word for “strings”; these round thin strands of pasta are our most beloved shape.
A versatile pasta shape, Whole Grain Thin Spaghetti can be used in entrées, side dishes, cold salads, or broken and used in soups. Toss Whole Grain Thin Spaghetti with almost any pasta sauce of varying thickness. Tomato or cream sauces, broth-based and meat sauces, olive oil tosses and meat sauces all work well. Thin Spaghetti pasta made with a blend of 100% whole wheat and the time-honored grains: Quinoa, Amaranth, Millet, Sorghum and Teff.

Nutrition
Serving Per Container About 8

Serving Size2oz (56g/1/8 of package)

Amount Per Serving
Calories 180 Calories From Fat 15
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 240mg 7%
Total Carbohydrate 39g 13%
Dietary Fiber 5g 20%
Sugars 2g
Protein 9g

Lemon Butter Dill Bay Scallops, Stuffed Clam, and Baked Potato

November 17, 2017 at 5:57 PM | Posted in scallops, seafood | 2 Comments

Today’s Menu: Lemon Butter Dill Bay Scallops, Stuffed Clam, and Baked Potato

No Breakfast this morning. I had to fast overnight and had to be at the Hospital at 6:45 this morning. I had to sit there for an hour and drink the solution they give you before you have Scans made, that’s the worst part. I had my yearly Scans for Melanoma done. I’ve been Cancer free since 2004 but I still get nervous taking the Scans, I guess I always will. But It’s better safe than sorry, as they say. I’ll get the results next week. I stopped by the ATM and then stopped and got gas before heading home. Mostly cloudy out today and 51 degrees with rain moving in overnight and Saturday. Did a few things around the house and then took an afternoon nap later. For Dinner tonight a Seafood Fest! I prepared Lemon Butter Dill Bay Scallops, Stuffed Clam, and Baked Potato.

I purchased some beautiful looking Bay Scallops from Kroger the day before. Rinsed them in cold water and stored them in a Hefty Zip Plastic Bag, kept them in the fridge until ready to use. I’ll need some McCormick Grinder Sea Salt and Grinder Peppercorn Medley along with McCormick Fat Free Lemon Butter Dill Seafood Sauce, McCormick Grinder Sea Salt and Peppercorn Medley, and Extra Light Olive Oil.

To prepare them I preheated a medium size skillet that I had sprayed with Pam Cooking Spray and added 1 tablespoon of Extra Light Olive Oil, heated it on medium heat. As the Skillet heated I seasoned the Bay Scallops with the Sea Salt and Peppercorn Medley. When the Skillet was ready I added my Scallops. Next I added a 1/4 cup of the McCormick Fat Free Lemon Butter Dill Seafood Sauce, stirred making sure all the Scallops were covered in the Sauce. Cooked them for a total of 4 minutes, stirring often. The Bay Scallops came out delicious! Scallops are so meaty and taste so fresh. The McCormick Fat Free Lemon Butter Dill Seafood Sauce was the perfect Sauce for them. You can taste the Lemon, Butter, and Dill in it and it’s Fat Free! Should go great on Tilapia, Cod, or Shrimp.

As the Bay Scallops were cooking I prepared the Stuffed Clam. I purchased these at Seafood Department at Kroger. They are Matlaw Stuffed Clams (Brand) that they have in the Seafood Case. We have these every so often now,we love them! For my Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right and the Louisiana Remoulade Sauce is perfect to dip it in. They go great with the Scallops. Plus they are only $1 per Clam. This and the bay Scallops make one delicious Seafood Dinner!

I also prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

Scallops
Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)

MCORMICK® FAT FREE LEMON BUTTER DILL SEAFOOD SAUCE

USAGE TIPS
POUR 1/4 to 1/2 cup sauce on 1 pound fish or peeled shrimp. Best with salmon, tilapia, flounder, cod, shrimp, or scallops. BAKE fish in 425º F oven 10 to 15 minutes or until fish flakes easily with a fork; bake shrimp 8 to 10 minutes or just until shrimp turn pink. BROIL or GRILL fish 8 to 12 minutes per inch of thickness or until fish flakes easily with a fork. Cook shrimp or scallops 2 to 3 minutes per side. SHAKE WELL. REFRIGERATE AFTER OPENING. USE WITHIN 3 MONTHS AFTER OPENING.

SERVING SIZE – 2 tbsp. (32g)

NUTRITION INFORMATION (PER SERVING)
30 CALORIES
0 g TOTAL FAT
0 mg CHOLESTEROL
210 mg SODIUM
7 g CARBOHYDRATES
2 g FIBER
4 g SUGAR
https://www.mccormick.com/spices-and-flavors/seafood/sauces-and-marinades/fat-free-lemon-butter-dill-seafood-sauce

Matlaw’s Stuffed Clams

Set Sail for Something Different for Dinner Tonight!
It’s the dreaded question, “What’s for dinner tonight?” Instead of reaching for another steak, pork chop, or that old standby, chicken nuggets for the kids, set sail for something different:
a bounty of delicious options from under the sea.

With families today looking for healthier and more flavorful meal options than ever before, seafood lovers young and old will enjoy discovering new items in the frozen seafood section that are convenient, affordable and tasty. That’s why, Matlaw’s, creator of America’s #1 Seafood Appetizer, has introduced a full line of products that the whole family will love.

From classic New England Style, Bacon and Cheese, Chorizo or Chili Lime Stuffed Clams served in a natural clam shell; to Crispy Original, Barbecue, or Coconut Popcorn Shrimp; and Southwest Tortilla Breaded Cod, Jalapeño Breaded Cod, or Pubstyle Battered Cod, these exciting new flavor combinations are sure to have family members asking for more every night of the week.

For many families the Stuffed Clams have become a favorite. Each natural clamshell is filled with a delectable matlaws breadcrumb stuffing with clams, green and red peppers, and delicate spices, and individually frozen to insure freshness and flavor. They’re great on the grill and so easy to prepare. Instead of turning on the oven and heating up the kitchen, simply wrap in a foil “boat” and place right on the grill on medium heat for 25 minutes. Pair with a crunchy green salad and top with butter and lemon, (or a dash of hot sauce for the truly adventurous), is all it takes to satisfy the family.

With Matlaw’s it couldn’t be easier to serve up a seafood feast at dinner time, lunch time or party time too. Discover even more recipes, tasty food pairing suggestions, menu recommendations, special offers, coupons and more at http://www.Matlaws.com/setsail.com

Cast Iron Skillet Blackened Sea Scallops w/ Four Color Potato Medley, Green Beans & Sugar Snap Peas

August 27, 2014 at 5:02 PM | Posted in scallops, seafood, vegetables | Leave a comment
Tags: Baking, Blackened Sea Scallops, Cast Iron Skillet, Cooking, Dinner, Food, GREEN BEANS, Private Selection Sweet and Savory Four Color Potato Medley, Scallops, Seafood, Sugar Snap Peas, Zatarain's Blackening Seasoning

Today’s Menu: Cast Iron Skillet Blackened Sea Scallops w/ Four Color Potato Medley, Green Beans & Sugar Snap Peas

Whew, another hot and humid day out there again! Went to the bank early this morning and then to go see Dad at the rehab center, He’s doing better and getting stronger! Came home and caught up on some housework. For dinner tonight, just cooking for myself again, I prepared Cast Iron Skillet Blackened Sea Scallops w/ Four Color Potato Medley, Green Beans & Sugar Snap Peas.

I used Kroger Seafood Sea Scallops, they had them on sale when I was at Kroger yesterday morning. I took a Cast Iron Skillet and sprayed it with Pam Cooking Spray, also added 1 tablespoon of Extra Virgin Olive Oil and 1 table spoon of Blue Bonnet Light Stick Butter. Heated it up on medium high. Then I washed the Scallops in cold water and patted them dry with a paper towel. I’ll be using Zatarain’s Blackened Seasoning. In a small microwavable bowl I melted a tablespoon of Blue Bonnet Light Stick Butter. I then dipped the Scallops in the Butter one at a time, just buttering the tops and bottoms of the Scallop. Then I took about 2 tablespoons of the Blackened Seasoning and put it in a small bowl, and took the Scallops one at a time and pressed the top and bottom of each Scallop into the Seasoning. I had my skillet already heated up, added the Scallops and cooked each Scallop 3 minutes per side. As the Scallops were cooking I cut a Lemon in half and squirted a little Lemon Juice across the tops of them. They turned out delicious! The freshness of the Scallops, the butter, Lemon, and Zatarain’s Blackened Seasoning gave them an incredible flavor.

For a side to go with the Scallops I tried something new. While at Kroger yesterday I was looking for something different and came across a bag of Kroger Private Selection Sweet and Savory Four Color Potato Medley, Green Beans & Sugar Snap Peas. They come frozen and you can prepare them 3 different ways; Microwave them in the bag they come in, pan fry, or bake them. I baked mine, and they came out perfect! Nice variety of the Vegetables and well seasoned. I’ve found a new and delicious side dish! For dessert later a bowl of Breyer’s Vanilla Bean Low Carb Ice Cream topped with some fresh sliced Peaches.