Crab Cake and Grilled Scallops
Recipes by Michael Lucy
Crab cakes and Grilled Scallops are excellent recipes for the summer. Try them out for yourself and comment about your cooking experience. Please note that some people may be allergic to seafood, thus, always have alternative food too and know your guests.
Crab Cakes Recipe
Ingredients for 2 servings
- 6 Oz Fresh Crab Meat
- 1 Oz Onion
- ¼ oz Celery
- ¼ oz Garlic
- ¼ Butter
- ¼ oz Cream
- ½ Pint Fish stock
- 2 sprigs, of finely chopped Basil
- 1 oz Gluten Free bread Crumbs
- ¼ Piece, finely chopped hot chilis Hot sauce
- Salt & Pepper
Method
Melt the butter in a pan and add the onion, celery and garlic. Next, sautee for 3 minutes and add in Crab meat and cook for another 5 minutes. Finally add cream, stock and bread crumbs and cook whilst stirring for a further 5 minutes.
The next step is to add in basil, chopped chilis, salt and pepper. Leave the mixture to cool. Portion the mixture and grill on a hot skillet until golden brown on each side. Serve the Crab Cakes with shadow Bennie dressing
Grilled Scallops Recipe
Ingredients for Two Servings
• 4 Pieces Jumbo Scallops
• ¼ oz Virgin Olive Oil
• ¼ oz Finely Chopped Garlic
• Salt & Pepper
• ¼ oz Coriander finely chopped
• ¼ Piece, Lemon Juice & Zest
Method
Mix lemon Juice, zest and Coriander together. Pad dry the Scallops and place them on a tray. Season the Scallops with Garlic, Salt, Pepper and olive oil.
Prepare the grill to medium heat. Grill Scallops for 1 ½ minutes on each side ensuring it’s charred enough. Baste the Scallops with the Coriander Mixture and sear for 5 seconds. Serve the Scallops with spicy artichoke puree, Salsa Verde and Organic Leaves
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