Cape Cod Scallops With Tomatoes

By: Pattrick Jhonson

1? pounds sea scallops

3 tablespoons minced fresh parsley

2 tablespoons lemon juice

2 teaspoons chopped fresh basil or? teaspoon dried basil 1 teaspoon chopped fresh rosemary or ? teaspoon dried rosemary

I teaspoon chopped fresh dill or ? teaspoon dill weed 1 clove garlic, minced

1/8 teaspoon black pepper 1 teaspoon olive oil

1 cup sliced onions

1 cup sliced sweet red and yellow peppers

1 cup sliced mushrooms

1 ? cups peeled and diced tomatoes

1 cup fish stock or chicken broth

In a medium bowl, combine the scallops parsley, lemon juice, basil, rosemary, dill, garlic, and black pepper. Marinate 2 hours in the refrigerator. In a large nonstick frying pan over medium high heat, heat the oil for 30 seconds. Add the onions and peppers and saute for 5 minutes. Add the mushrooms and cook for 1 minute. Add the tomatoes and stock. Bring to a simmer. Drain and discard the lemon marinade from the scallops. Add the scallops to the frying pan. Simmer for 4 to 6 minutes. Using a slotted spoon, remove the scallops and vegetables to a platter. Increase the heat to high and boil the stock until reduced by half. Pour over the scallops.

New England Fish Chowder

1 cup fish stock or chicken broth

1 quart fish stock or chicken broth 2 large baking potatoes, quartered 2 leeks

1 cup sliced onions I tablespoon oil

3 cups water

6 small red potatoes, cubed

? cup sliced celery

I teaspoon dried tarragon

? teaspoon dried thyme

pinch of ground white pepper

1 pound cod or haddock fillets, cut into large chunks

12 clams, scrubbed

? pound lobster meat, chopped

1 cup low fat milk or evaporated skim milk

2 tablespoons minced fresh parsley

2 tablespoons minced sweet red pepper

In a 2 quart saucepan combine the stock and baking potatoes. Bring to a boil over high heat, then reduce the heat to low and simmer for 20 minutes. Cut the leeks in half lengthwise and wash thoroughly to remove any grit from between the layers. Thinly slice the leeks, using the white part. Combine the leeks, onions, and oil in a small frying pan. Saute over medium heat for 8 to 10 minutes, or until golden. Transfer the leeks and onions to a blender. Add the cooked potatoes and stock. Process on high for I minute, or until smooth. In a 3 or 4 quart saucepan, combine the water, red potatoes, celery, tarragon, thyme, and white pepper. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes. Add the cod or haddock, clams, and lobster. Simmer for 5 minutes. Stir in the milk.

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