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Tag: pasta

Looking For A Simply Devilish Summer Dinner?–Try Scallops Fra Diavolo

by on Jun.24, 2014, under Recipes and Food

Summer means one thing on Florida’s Big Bend—recreational scallop season.  The general madness that comes with crowded marinas, boat ramps and waterways from Bayport to St. Marks bothers lots of folks, but I’ve learned to take all of that in stride and to focus on the dinner table.

Snorkeling for scallops is lots of fun, but coming home tired and waterlogged never puts me in the mood to cook.  Luckily, shucked scallops fare well in the freezer for a few weeks, so tucking a few limits away isn’t a bad idea.  Bite for tender bite, there’s no product of the Gulf tastier than a freshly shucked sea scallop.  And while the adductor muscles are great raw, right out of the shell, most folks would rather have them cooked.

My traditional “down home” method of scallop preparation involves a light dusting of flour and frying in butter.  But here’s a simple upscale recipe for scallops in a spicy tomato sauce with pasta that’s more fit for a hot date than a hot night at the fish camp.

Scallops Fra Diavolo

4 tbs. olive oil

6 cloves fresh garlic, crushed

1 28-ounce can crushed San Marzano tomatoes

1 tsp. sea salt

1 tsp. sugar

Crushed red pepper flakes, the “devil’s touch”

1-pound (product of a 2-gallon personal limit) scallops, shucked and patted dry with

paper towels

1-pound linguine or fettuccine pasta

Chopped Italian parsley or basil (as garnish)

In a large saucepan, heat 2 tablespoons of the olive oil and add the garlic.  When the garlic begins to sizzle, add the tomatoes.  Add the salt and sugar and bring to a boil.  Finally, add the crushed red pepper.  Start with a teaspoon, but depending on your tolerance for heat, more may be required.  Then simmer for about 30 minutes, stirring occasionally.

While the sauce is simmering, bring a large pot of salted water to a boil, and then cook the pasta for 8 to 10-minutes.  Don’t overcook the pasta, draining it to a colander when it’s still slightly chewy, or al dente.

When you add the pasta to the water, heat the remaining oil over high heat in a skillet and sear the scallops, taking care not to overcook them (into the consistency of rubber pencil erasers).  One or twominutes should do the trick.  Add the scallops to the sauce and simmer another minute or two.

Spoon the sauce over the pasta and garnish with parsley or basil.  Serve with a chunk of crusty bread and a nice white wine.  (Serves 4)

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Garlicky, Lemony, Buttery—The BEST Shrimp Scampi–Sportsman’s Kitchen Archive (March 2012)

by on Aug.16, 2013, under Recipes and Food

Garlicky, Lemony, Buttery—The BEST Shrimp Scampi

Archived, from Florida Sportsman Magazine, March 2012, Sportsman’s Kitchen

Shrimp are likely the most versatile seafood.  According to Bubba Gump, they’re good boiled, fried, sautéed, or served with grits.   They even make good fish bait.  And they’re available year round.  Buy your shrimp from a reputable seafood shop that isn’t hesitant to let you smell their product.  Good shrimp, although likely frozen aboard the boat soon after being caught, don’t have a ‘fishy’ smell and should smell like the waters from which they came.

There’s no comparing properly prepared shrimp scampi to what many restaurants serve.  Shrimp soaked or poached in garlic butter can be good, but there’s more to scampi than just a quick swim through a sauce.  When garlic, shallots, butter and lemons mingle with that of fresh Florida shrimp, the explosion of flavor is hard to describe. Here’s my recipe, along with one for a nice companion Caesar salad:

Shrimp Scampi

3 shallots, peeled and chopped

6 cloves garlic, peeled and crushed

3/4-cup extra-virgin olive oil

2 pounds large shrimp, peeled and deveined

2-1/2 teaspoons coarse sea salt

2 cups dry white wine

6 tablespoons butter

2 tablespoons freshly squeezed lemon juice

1/4 -cup chopped fresh Italian parsley

Combine the shallots, 4 cloves of garlic and 2 tablespoons of the olive oil in a mini-food processor or blender.  Process to make a smooth paste.  Pour 6 tablespoons olive oil and the remaining crushed garlic into a large skillet over medium-high heat.  When the garlic sizzles, add about half the shrimp.  Season with 1/2 teaspoon of salt and sauté until seared, but not fully cooked, about 1 to 2 minutes.  Remove the first batch of shrimp to a holding dish and sauté the second half.  Add the remaining 4 tablespoons of oil and the garlic-shallot paste to the skillet and cook until the paste is so thick it almost sticks to the bottom of the pan.  Then add the white wine, lemon juice, 1-1/2 teaspoons salt and 4 tablespoons butter.  Bring the sauce to a boil until its volume is reduced by half.  Finally, whisk in the remaining butter, add the shrimp and cook about 2 more minutes.  Don’t overcook the shrimp!

This recipe feeds 4 hungry fishermen if served as an entrée over linguine or fettuccine. Or a few shrimp, each on a piece of thinly sliced French bread toast, make an excellent appetizer.  In either case, garnish the servings with chopped parsley.

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