Fettuccine and Sea Scallops

November 17, 2019 at 6:42 PM | Posted in pasta, scallops, seafood | Leave a comment
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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
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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.)

Diabetic Dish of the Week – Oriental-Style Sea Scallops

November 6, 2018 at 6:02 AM | Posted in CooksRecipes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Oriental-Style Sea Scallops. Scallops along with Broccoli, Onion, Cabbage, Pea Pods and Mushrooms, and Rice all combine to make this Diabetic Friendly Dish. Equal replaces the Sugar in the Recipe. It’s another recipe from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Oriental-Style Sea Scallops
Broccoli, onion, cabbage, pea pods and mushrooms are combined with scallops in a tasty sauce. Ground anise and coriander give this dish a unique flavor. Serve it over hot rice.

Recipe Ingredients:
2 tablespoons sesame or vegetable oil
1 1/2 cups broccoli florets
1 cup thinly sliced onion
1 pound sea scallops
3 cups thinly sliced Napa cabbage or bok choy
2 cups snow peas, ends trimmed
1 cup sliced shiitake or button mushrooms
2 cloves garlic, minced
2 teaspoons ground star anise*
1/4 teaspoon ground coriander
1/2 cup chicken broth
1/4 cup rice wine vinegar
2 to 3 teaspoons light soy sauce
1/4 cup cold water
2 tablespoons cornstarch
2 to 3 tablespoons Equal® Spoonful**
4 cups hot cooked rice

Cooking Directions:
1 – Heat oil in wok or large skillet. Cook and stir broccoli and onion 3 to 4 minutes. Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander. Cook and stir 2 to 3 minutes.
2 – Add chicken broth, vinegar and soy sauce. Heat to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until scallops are cooked and vegetables are tender.
3 – Combine cold water and cornstarch. Stir cornstarch mixture into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in Equal®.
4 – Serve over rice.
Makes 6 servings.

*You can substitute 2 teaspoons five-spice powder for the star anise and coriander. Amounts of vinegar and soy sauce may need to be adjusted to taste.
**May substitute 3 to 4 packets Equal sweetener.

Nutritional Information Per Serving (1/6 of recipe): calories 330, protein 20 g, carbohydrate 49 g, fat 6 g, cholesterol 26 mg, sodium 276 mg.

https://www.cooksrecipes.com/diabetic/oriental-style-sea-scallops-diabetic-recipe.html

Stuffed Clam and Sea Scallops w/ Smashed Potatoes and Mini Ears of Sweet Corn

May 20, 2017 at 5:22 PM | Posted in seafood, Zatarain's | Leave a comment
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Today’s Menu: Stuffed Clam and Sea Scallops w/ Smashed Potatoes and Mini Ears of Sweet Corn

 

 

 

 

For Breakfast this morning I Scrambled some Egg Beater’s Egg Whites, fried 2 Jimmy Dean Breakfast Turkey Sausage Links, toasted 2 slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Nice way to start a Saturday Morning! After Breakfast I did a load of laundry and cleaned the house while that was going. After Lunch went to a friend’s house for a Graduation Party for his son. Ran into a lot of people I had not seen in a while, good catching up. For Dinner tonight a Seafood treat. I prepared Stuffed Clam and Sea Scallops w/ Smashed Potatoes and Mini Ears of Sweet Corn.

 

 


For 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. Plus they are only $1 per Clam.

 

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 a side dish I prepared Rustic Smashed Potatoes with Sea Salt. I’ve made Smashed Potatoes before and thought I would give this recipe a try. I came across this recipe on the Swift Premium site while reading about the Shoulder Roast I’m having tonight. I’ll need the following to prepare the dish; Yukon gold new potatoes, Blue Bonnet Light Butter (melted), Extra Light Olive Oil, Garlic Powder, and McCormick Grinder Sea Salt and Peppercorn Medley Pepper.

 

 

 

To prepare the dish; Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just until tender. Drain well and cool slightly. Transfer the potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart. Next preheat oven broiler. Combine the butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for another 2 to 4 minutes or until golden. Let cool and serve! Excellent Smashed Potato Recipe!

 

I also boiled some Green Giant Mini Ears of Sweet Corn, Mom and Dad love this. If you’ve never tried the Green Giant Corn you need to! It’s frozen Mini Ears of sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! Wow, what a Dinner tonight! It’s been Fish and Seafood most of the week and I love it! For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 
Rustic Smashed Potatoes with Sea Salt
Serves: 6
Ingredients:
2 pounds small red or Yukon gold new potatoes (1 1/2 inches in diameter)
3 tablespoons butter, melted
3 tablespoons olive oil
1/4 teaspoon garlic powder
Coarse-ground sea salt
Freshly ground black pepper
Cooking Directions:
1 – Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just until tender. Drain well and cool slightly.
2 – Transfer potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart.*
3 – Preheat oven broiler. Combine butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for 2 to 4 minutes or until golden. Transfer to platter. Serve with Swift Premium® Dry Rubbed Petite Shoulder Roast with Whiskey Black Pepper Seasoning.
*If potatoes stick to bottom of cup, lightly brush the cup bottom with the melted butter mixture.
http://www.swiftfreshpork.com/recipes/shoulders/petite-roast/rustic-smashed-potatoes-with-sea-salt.aspx

 

 

 
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 matlawsbreadcrumb 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

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