With Easter just around the corner, many households are preparing to celebrate this special occasion with a variety of delicious dishes. As Good Friday and Palm Sunday also fall during this period, seafood recipes are often popular choices for those observing these religious traditions. If you're looking for a way to incorporate seafood into your Easter menu, try out these three recipes featuring frozen scallops. From a creamy Scallop Linguine to a comforting Scallop Chowder, these dishes are sure to impress your guests and make your Easter celebration even more special.
Scallop Linguine
Ingredients:
1 pound linguine
1 pound frozen scallops, thawed
1/4 cup butter
4 cloves garlic, minced
1/2 cup white wine
1 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped
Instructions:
1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add scallops to the skillet and cook until golden brown, about 2-3 minutes per side. Remove scallops from skillet and set aside.
4. Add white wine to the skillet and simmer until reduced by half.
5. Add heavy cream and Parmesan cheese to the skillet and stir until sauce is smooth and creamy.
6. Season sauce with salt and pepper to taste.
7. Add cooked linguine and scallops to the skillet, tossing until well coated in the sauce.
8. Garnish with chopped parsley and serve hot.
Scallops with Asparagus
Ingredients:
1 pound frozen scallops, thawed
1 pound asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
4 cloves garlic, minced
Salt and pepper, to taste
Lemon wedges, for serving
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, toss asparagus with 1 tablespoon olive oil and garlic. Season with salt and pepper.
3. Spread asparagus in a single layer on a baking sheet and bake for 10 minutes.
4. Meanwhile, season scallops with salt and pepper.
5. In a large skillet, heat remaining 1 tablespoon olive oil over high heat. Add scallops and cook until golden brown, about 2-3 minutes per side.
6. Serve scallops on a bed of roasted asparagus and garnish with lemon wedges.
Scallop Chowder
Ingredients:
1 pound frozen scallops, thawed and chopped
1/4 cup butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
2 cups potatoes, peeled and chopped
1 cup corn kernels
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley, chopped
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add flour to the pot and stir until well combined.
3. Slowly pour in broth, stirring constantly to prevent lumps from forming.
4. Add potatoes and corn to the pot and bring to a boil.
5. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
6. Add chopped scallops and heavy cream to the pot and stir until well combined.
7. Season chowder with salt and pepper to taste.
8. Garnish with chopped parsley and serve hot.