Friday, September 7, 2012

Broiled Scallops, Pesto Pasta, & Roasted Asparagus

Hi Folks,

Here is a very easy broiled scallops recipe that will knock your socks off. It will get you rave reviews reviews because the flavor just jumps out at you. I've served this over angel hair pasta with pesto sauce (recipe below) and roasted asparagus (recipe below).


Broiled Scallops

2 lb. sea or bay scallops
4 tbsp. melted butter
1/4 tbsp. garlic salt
4 tbsp. lemon juice
1/4 tsp. oregano
4 tbsp. orange juice

Combine melted butter, salt, garlic, lemon juice and oregano; pour over scallops. Let stand 10 minutes. Drain and save marinade. Arrange scallops in a shallow metal broiling  pan. Broil 4 inches from broiler for 10 minutes until lightly brown. Add juice  to marinade - spoon over scallops. Broil 1-2 minutes longer.

Basil Pesto Sauce


3 cups packed fresh basil leaves
4 cloves garlic
3/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup pine nuts
1/2 cup chopped fresh parsley (optional)

Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

 Oven Roasted Asparagus


1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese (optional)
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice

Preheat an oven to 425 degrees. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

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