Category Archives: Seafood

Scallops Provencal with Lemon Orzo

Photo Aug 22, 8 00 06 PM SCALLOPS PROVENCAL

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Hi everyone, 

Today I posted a photo on the DishingwithDiane Instagram page and received an overwhelming number of emails for the recipe.

The Instagram posts can be seen here on the blog in the right hand column.

Included with the blog photos, I also include some personal pics (mostly food) on the Instagram page, to use as a reference for future recipes that I will feature on the blog.

The scallop photo was a photo from last night’s dinner.

I was quite surprised to get such a response.

I decided to make scallops for dinner last night because I have been wanting to try Ina Garten’s recipe from Foodnetwork for Scallops Provencal. 

I recently purchased scallop shells from Sur La Table just for this recipe.

So after a morning full of email requests; I am sharing the recipe with all of you.

It was delicious, quick and extremely easy. Just make sure to have all of your ingredients ready.

I made this dish along with Lemon Orzo and I will include that recipe as well.

Have fun cooking!

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

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Scallops Provencal

From Ina Garten

Ingredients

  • 1 pound fresh bay or sea scallops
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1/2 cup chopped shallots (2 large)
  • 1 garlic clove, minced …( I used two cloves)
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1/3 cup dry white wine
  • 1 lemon, cut in 1/2

Directions

 

If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

Cooks Note: I kept the sea scallops whole.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.

Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total.

Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

 

Pairs well with Pinot Grigio

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Lemon Orzo

from All Recipes website

Ingredients:

  • Cooking spray … Cooks note: I used 2 tbsp butter instead
  • 1/2 cup prechopped onion
  • 1 cup uncooked orzo (rice-shaped pasta)
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup dry white wine
  • 1/4 teaspoon dried thyme
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons fresh lemon juice

Directions:

Heat a medium saucepan over medium-high heat.

Coat pan with cooking spray. Cooks Note: I used 2 tbsp butter.

Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil.

Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.

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Low Country Shrimp Boil – 2 recipes

Photo Jul 22, 2 12 34 PM.jpg SHRIMP BOIL

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Hi Everyone,

I hope you are all enjoying your summer so far.

 Here in the Northeast we are in the middle of a heatwave. For me it has been wonderful! I love hot weather and it has been in the high 80’s. I wait all year to bask in the warmth of July.

Bob and I are slowly coming out of vacation mode. It’s been tough. We really had a nice relaxing time in Myrtle Beach, South Carolina; spending days on the beach and nights eating southern cuisine.

I have a few southern favorites and you know from my last post that “She Crab Soup” is one of them. I hope some of you tried the recipe for the soup.

Now I am going to try and make another favorite dish from vacation,

“Low Country Shrimp Boil”.

Basically it is a combination of shrimp, smokey sausage, sweet corn, onions and new potatoes boiled all together with seafood seasonings. The shrimp boil we had on vacation also included some clams so I am going to add clams to my shrimp boil.

You can really add any other seafood that you and your family enjoy. Some shrimp boil recipes added crabs & crawfish.

But the key is to add ingredients in a certain order.

Photo Jul 22, 12 17 54 PM.jpg INGREDIENTS

While doing some research for the recipe, I found out the origin of this dish and I wanted to share it with you…

The story is that a National Guardsman and shrimper named Richard Gay invented the dish in the 1960s in order to feed 100 soldiers during a National Guard exercise and he needed to stretch the shrimp since it was a more expensive ingredient. He named the dish after his hometown of Frogmore, South Carolina, a community on St. Helena Island.

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This dish goes by many different names…

*Low Country Boil or Frogmore Stew in Georgia & South Carolina

*One Pot in Alabama

*Farmers Seafood Boil in the Gulf Coast of Texas

Think of it as the equivalent of a New England clam bake in the Northeast. 

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So I took out my 12 qt. stockpot, bought all of my ingredients and set out to make my very own Low Country Shrimp Boil.

 I know the traditional way to serve this dish is drained from the broth and straight out of the pot on a newspaper lined picnic table but I had a different idea.

I purchased a vinyl “Shrimp & Crab Boil” tablecloth (I couldn’t help myself, I had to have it) while shopping on Amazon one night and served the food in my paella pan.

Loved the tablecloth because it gives the appearance of the newspaper lined picnic table.

Photo Jul 22, 2 12 50 PM.jpg TABLECLOTH

I also took out my red plastic fast food baskets I use for the beach, for individual shrimp boil servings; but this time I paired them with a new purchase. I bought newspaper designed food liners.

Photo Jul 22, 2 12 24 PM.jpg BASKETS

I love the look when restaurants serve french fries in newspaper, and I was so happy to find the liners.

I came across the liners another night while shopping on Amazon and originally bought them to go along with the french fry serving baskets that you saw in the 4th of July post. 

Now they came in handy and were perfect with the shrimp boil.

Photo Jul 22, 2 16 07 PM.jpg CLOSE UP

Serve this meal with ice cold beverages; either beer, lemonade or sweet tea.

 

Now if I only had a peach cobbler or hand pie for dessert, it would complete my southern meal. I have to work on a recipe for that.

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I looked through a lot of recipes and the recipe I liked the best was from Epicurious Magazine, so here it is. Give it a try and start out with a 12 qt. stockpot.

This recipe serves 10, so adjust your ingredients accordingly to how many guests you are serving. Enjoy!

Low Country Shrimp Boil

YIELD  – 10- 12 servings …ACTIVE TIME – 20 minutes …TOTAL TIME – 45 minutes

Photo of the traditional way to serve this dish on newspaper…

Low-Country-Shrimp-Boil-15062017 (1).jpg FROM EPICURIOUS MAG

INGREDIENTS

  1. For the shrimp boil:
    • 2 lemons, quartered
    • 2 bay leaves
    • 3 tablespoons kosher salt
    • 2 tablespoons whole black peppercorns
    • 1/2 -3/4 cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain’s Crawfish, Shrimp, and Crab Boil (See Cooks’ Note)
    • 4 pounds small new potatoes (about 1 1/2″ in diameter)
    • 2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2″ pieces
    • 2 sweet or yellow onions, peeled, quartered
    • 8 ears of corn, shucked, cut in half
    • 4 pounds fresh large shrimp (31–35 count; preferably wild-caught), unpeeled
  2. For the cocktail sauce (optional):
    • 1 cup ketchup
    • 2 tablespoons plus 2 teaspoons prepared horseradish
    • 2 tablespoons plus 2 teaspoons Worcestershire sauce
    • 1 tablespoon fresh lemon juice
    • Louisiana-style hot sauce, such as Crystal (to taste; optional)
  3. For the lemon butter sauce (optional):
    • 1/4 cup (1/2 stick) unsalted butter, melted
    • 2 tablespoons (or more) fresh lemon juice
    • Louisiana-style hot sauce, such as Crystal (to taste; optional)
  4. Special Equipment
    • A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots

PREPARATION

  1. Cook the shrimp boil:
    1. Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
    2. Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
  2. Make the cocktail sauce:
    1. Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
  3. Make the lemon-butter sauce:
    1. Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
  4. Serve the shrimp boil:
    1. Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
  5. Do Ahead
    1. Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.

Cooks’ Note

Use 3/4 cup Old Bay for a more richly seasoned boil. Choose Zatarain’s Crawfish, Shrimp, and Crab Boil for a spicier, Louisiana-style boil. If you can’t find small new potatoes, cut larger potatoes into 1 1/2″ chunks.

Artichokes are a great addition to this mix when available. Halve the artichokes and scrape out the choke with a spoon and add them with the potatoes. Make sure they are tender and the leaves pull away easily before adding the shrimp.

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I came across another recipe on the website “Damn Delicious” for a sheet pan shrimp boil, so here is that recipe too.

Sheet Pan Shrimp Boil

(Photo courtesy of DamnDelicious.net)

Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!

Ingredients:

  • 1 pound baby Dutch yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • 1/4 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon Old Bay Seasoning
  • 1 pound medium shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  3. In a small bowl, combine butter, garlic and Old Bay Seasoning.
  4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  6. Serve immediately with lemon wedges, garnished with parsley, if desired.
 

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I hope you give either one of these recipes a try.
Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Spicy Linguine with White Clam Sauce

Photo Mar 06, 7 53 35 PM LINGUINE WITH SPICY CLAM SAUCE

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Hi everyone, 

I hope your Passover and Easter holidays were wonderful. 

I had my son home for an 11 day visit, so life was good for me. Since my son couldn’t be home for Thanksgiving and Christmas last year; in one week I made a full Thanksgiving dinner, Christmas Eve “Feast of the Seven Fishes” dinner and Easter dinner.

In addition to all his other favorite foods.

Let’s just say it was a busy week in the kitchen, but a labor of love.

And would you believe, after all of that and a few nights out to dinner, we still needed a few more dinner ideas to prepare for the rest of the week.

 I immediately thought of one of my “new” favorite recipes that I must tell you about.

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I have mentioned before that I belong to a variety of food groups on Facebook; where we exchange recipes and have conversations about family and food. It is a wonderful experience for people like me who love to cook.

Not only do I get new recipes to try, but I have also met the nicest people. Bob and I have even met some of these people in person and we have become good friends. 

I met our friend Richard Roselli, on his website,

Italian Men and Women Who Love to Cook 

This website has terrific members not only sharing great recipes, but also sharing family holiday traditions with one another.

And Richard has also just launched a new business that has become a great success.

Creative Cookies and Confections, Inc. 

Visit his website, here is the link below.

https://m.facebook.com/CreativeCookiesandConfections

If you need cookies for any occasions, he is the one to call.

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One of my other Facebook friends, Len Boccassini also has a website.

Visit his website, here is the link below.

http://www.foodidude.com/

On this website you will find a vast variety of recipes. 

It was Len’s website where I found one of my new favorite recipes and I want to share it with you today… with Len’s blessing.

“Aggie’s Spicy Linguine in White Clam Sauce”

I love clams and linguine and I love spicy so this is the perfect combination for me. I just made a little tweak with adding chorizo sausage instead of a habanero pepper- hope you don’t mind Len.

You have to try this if you LOVE seafood.

This is a winner! Enjoy

Len has so many fantastic recipes on his website, you have to check it out.

I hope you make Spicy Linguine with Clam Sauce and LOVE it as much as I do. 

Ciao!

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Until my next post, make every day a celebration!

Stay well,

Diane

This is Len’s photo from his website that I fell in love with and knew I had to make this dish…

The photo at the top of this page is my rendition of this dish.

How delicious does that look?

Who could resist?

linguini-and-clam-sauce_orig.jpg Foodidude clams.jpg for BLOG

So here is the recipe…

Ingredients:

8 oz. linguine

12 to 24 little neck clams, rinsed and scrubbed

1 lb. pre-shelled clam meat

½ cup dry white wine

¼ cup clam juice

¼ cup plus 1 tbsp. fresh flat leaf parsley, divided

½ tsp sea salt divided

1 tbsp. unsalted butter

1 tbsp. minced garlic (about 3 cloves)

½ to 1 tsp red pepper flakes

¾ cup unsalted diced tomatoes

½ onion, chopped

1 habanero pepper, minced – I used chorizo sausage instead*

Oregano to taste

Chopped basil to taste

Grated cheese

Preparation:

Cook pasta according to package directions using ¼ tsp salt. Drain well

Meanwhile, in a pot over medium heat, melt 1 tbsp. unsalted butter.

I lightly sauteed some chorizo in the butter*

Add the clams, clam meat, garlic, onion and red pepper flakes and sauté until garlic is fragrant, about 1 – 2 minutes.  

Add tomatoes, wine, clam juice, ¼ cup parsley, habanero (I used chorizo), oregano, basil and remaining ¼ tsp salt and increase heat to medium-high and bring to a simmer.

Cover and cook just until the clams open about 10 minutes – NOTE- TO AVOID OVERCOOKING, START CHECKING THE CLAMS AFTER 8 MINUTES AND REMOVE THEM AS THEY OPEN, TRANSFERRING TO A BOWL

Discard any unopened clams and stir cooked clams back into the pot

Stir in the pasta and toss well.

Garnish with remaining 1 tbsp. parsley and top with grated cheese

COOKS NOTE: * indicates my changes

Have fun cooking!

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Once you become a member, you’ll never miss a post…

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Maple Soy Glazed Salmon

2016-04-15 21.24.39 SALMON CLOSE UP

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Hi everyone,

I read every comment and email you send me and I have received a few emails saying  that many of you are looking for meatless meals. Well, I have the perfect meatless meal for all the salmon lovers out there and I just wanted to share it with you.

First of all, I am always looking for new salmon recipes because Bob could eat salmon 365 days a year and be a very happy man. This one is definitely a keeper.

I found this recipe on cookingclassy.com and the creator of this site was kind enough to allow me to share her recipe. 

This recipe is delicious and best of all, very easy to prepare.

Only five ingredients. What more can you ask for?

Bob said it was simply fantastic. So, look it over and give it a try. Enjoy!

I served the salmon on a bed of arugula salad with lemon vinaigrette along with steamed broccoli and my version of cold sesame noodles.

2016-04-15 21.24.30 SALMON FULL PLATE

I hope you enjoy this recipe and please let me know if you try it.

Until my next post, make every day a celebration!

Diane

Please ask your family and friends to follow and share DishingwithDiane.com either on facebook or sign up for emails directly from the web page.

Once you become a member, you’ll never miss a post…

And please continue to send me your comments, I love hearing from you.

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Maple Soy Glazed Salmon

(Only five ingredients !)

2016-04-15 19.33.16- SALMON INGREDIENTS

Prep time: 10 minutes & cook time: 15 minutes

Ingredients:

  • 4 (6-7 oz.) skinless salmon fillets
  • 1/3 cup real maple syrup
  • 3 tbsp. soy sauce (not low sodium)
  • 2 cloves garlic, minced
  • Freshly ground black pepper and chopped green onions

Cooks note: Even though it wasn’t the recommended ingredient I used low sodium soy sauce and Bob loved it.

Directions:

  • In a mixing bowl whisk together maple syrup, soy sauce and garlic.
  • Place salmon into a baking dish, then pour the maple syrup mixture evenly over the salmon
  • Cover and refrigerate 30 minutes, carefully rotating salmon halfway through.
  • Preheat oven to 400 during last 10 minutes of marinating salmon
  • Spray a 13 X 9 baking dish with cooking spray then transfer marinated salmon into the greased dish (don’t discard marinade)
  • Bake in preheated oven until salmon is cooked through about 15 minutes
  • Meanwhile, pour the marinade into a small saucepan, bring to a boil over medium –high heat, stirring frequently. Once it reaches a boil, reduce the heat slightly and allow to cook for several minutes, stirring frequently, until reduced to ¼ cup
  • Serve salmon warm with 1 tbsp. of the maple soy glaze drizzled over the top and black pepper and green onions. Add salt if needed
  • From cookingclassy.com

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Linguine with Clam Sauce

2015-07-22 18.35.33- SPAGHETTI WITH CLAMS for blog - Copy - RETOUCHED

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Hi everyone,

I have been receiving multiple requests for a recipe that I talked about in my

October 10, 2015 post, “One More Seaside Dinner” but never posted the recipe for.

 Well, here it is, my version of Linguine with Clam Sauce and I am giving away my “secret ingredient” for my members. Trust me, the secret ingredient makes a big difference.

 I hope you all try it and enjoy it. Let me know what you think.

Until my next post, make every day a celebration!

Diane

Please ask your family and friends to follow DishingwithDiane.com either on facebook or sign up for emails directly from the web page. 

Once you become a member, you’ll never miss a post…

And please continue to send me your comments, I love hearing from you.

Linguine with Clam Sauce

Ingredients:

1 lb. linguine or spaghetti

½ cup olive oil

2 dz. little neck clams, scrubbed and cleaned

1 cup dry white wine

1 small can (2 oz.) of anchovies in olive oil * SECRET ingredient

4 garlic cloves, minced

1 small shallot, diced

½ tsp crushed red pepper flakes

2 tbsp. butter

1 small bottle of clam juice (I use Cento 8 oz.)

½ cup Italian parsley, chopped (more for garnish)

Kosher salt and freshly ground black pepper

Instructions:

Cover the clams with cold water in a bowl and add a fistful of salt. Let them stand for 30 minutes.

After 30 minutes, rinse and scrub the clams well under cold running water discarding any clams that are open.

In a large pot, boil water for linguine /spaghetti. When the water begins to boil, add salt liberally. Let the water return to a boil and cook your pasta al dente.

While the pasta is cooking, heat olive oil in a pot over medium heat and sauté shallots and ¼ tsp red pepper flakes for 2-3 minutes. When the shallots are translucent, add garlic and cook for 1 minute more.

Take the pan off the heat (to avoid splatters) and add 2 tbsp. of butter and the can of anchovies. Stir well to dissolve the anchovies.

Put the pan back on the heat and stir in the clam juice, salt and pepper.

Add the white wine and the clams. Cover and steam until the clams open (approx. 7-10 minutes). Discard any clams that do not open.

Remove clams from their shell and leave some in the shell for presentation. (I chop some and also leave some whole).

Drain the linguine/spaghetti and add to the pot of clams. Toss well to combine and add the fresh parsley. Check for seasoning….garnish with more parsley.

download- clams