PAN FRIED SALMON AND SCALLOPS
Our delicious Pan Fried Salmon and Scallops is grilled outside on our BBQ and fried in garlic butter and oil, served with mushrooms and onions. Hi and welcome to our website! If you are looking for a lovely meal to grill outside or inside this is it! Our pan fried atlantic salmon and scallops is so tasty and a quick and easy meal for anytime of the season. So make yourself a cup of tea and sit and watch our short video tutorial for pan fried salmon and scallops. Atlantic salmon Fresh atlantic scallops Now we are talking, if you haven't made or eaten salmon or scallops before you are in for an amazing treat. After tossing the salmon in flour and seasonings, place it skin up in a hot pan on the grill with oil and garlic butter. Start your outside grill to high around 350 to 400 degrees, place your pan on the grill and add garlic butter and oil then toss salmon and scallops in flour and seasoning mix and place skin up in the pan. Fry 3 to 4 minutes on each side of salmon and 2 minutes on each side of the scallops. Pan fried mushrooms and onions. Cook mushrooms and onions together in garlic butter and olive oil as well or oil of choice, and season with some salt and pepper. Serve on a place topped with the pan fried salmon and scallops. Looking for a outside meal to make on your grill THIS IS IT! Oh my this is so tasty, I hope you are still interested in making your pan fried salmon and scallops today, if so continue on to our recipe and don't forget to watch our short video tutorial. I will share with you our NEW COOKBOOK "A Little Taste of Home" with you.... https://www.bonitaskitchen.com/cookbook This is our link to our second cookbook.
Provided by Bonita's Kitchen
Number Of Ingredients 11
Steps:
- Note: This meal can be cooked indoor/outdoors today we are cooking it outside on the grill, see method below! Method: First start the gas or propane BBQ on high, clean grill with brush and place cast iron or a frying pan safe for grill top. Then add flour and some sea salt, pepper, ground or fresh dill and onion powder to plastic bag then toss together, add salmon pieces and roll in flour, remove onto plate. Then roll all your scallops in flour mixture and then remove to plate. After heat the cast iron pan or BBQ safe pans and turn BBQ down to medium heat, add garlic butter and oil to one pan for salmon and scallops, then olive oil to the other for mushrooms and onions. Place salmon in one pan, skin side up, if room in same pan add some scallops or wait until salmon is fried. Fry salmon 3 to 4 minutes on one side and the same on the other side. Add more butter or oil if needed. Cook scallops only until golden brown on both sides and remove, adding more butter or oil if needed. In other pan add oil and garlic butter, chopped onion and mushrooms fry until starting to soften or a light golden brown. Add sea salt and pepper, continue cooking on low, until ready to serve. Pre-steam rice inside on stove top or serve side dish of choice. Then plate all of your delicious food, mushrooms and onions first, then salmon and scallops, serve with fresh bread, steamed rice and a rolls or bread sticks. RHUBARB SUMMER DRINK: 1 CUP RHUBARB 1 CUP WILD PLUMS or BERRY of choice ( optional ) 1/2 CUP SUGAR 2 CUPS WATER EXTRA INGREDIENTS 1/2 CUP FROZEN OR FRESH RHUBARB 1/2 CUP BERRIES ICE, as needed Soda water or sparkling water, as needed METHOD: In a saucepan add rhubarb, wild plums or berries, sugar and water, then bring to a boil. When mixture is completely boiled, strain through a strainer. While liquid is hot pour some in mason jars for later use and after it comes to room temperature store in fridge for a week or more. To make a fresh jug or rhubarb summer drink you will in about one jar or 1/2 cup of the simple syrup ( rhubarb juice ) and pour will cold in jug of ice. Add 2 cups of cold water and stir with spoon or stick of rhubarb. Serve in a glass of ice and top with soda water or sparkling water and extra berries or rhubarb. Enjoy
Nutrition Facts :
PESTO SALMON AND SEA SCALLOPS WITH SHALLOT SAUCE
Steps:
- Brush the pesto on top of each salmon fillet. Heat the oil in a large non-stick skillet over medium heat. Cook salmon and scallops, after about 3 minutes turn over scallops, cook the other side for another 3 minutes. And salmon is cooked at the same time. Do not burn. Meanwhile in another small sauce pan, heat butter or oil over medium, cook shallots, stirring often, about 5 minutes. Add vinegar and cook for another 2 minutes, then add cream and cook for another 1 minute. Divide sauce onto 4 plates evenly. Arrange each salmon fillet and two scallops on top of shallot sauce. Serve warm.
Nutrition Facts :
SALMON FILETS WITH SCALLOPS
Steps:
- Heat oil in large skillet and fry bacon at medium until crisp. Reseve for other use. Salt and pepper each side of salmon and scallops. Saute salmon 3 minutes each side at med-high. Set aside and saute scallops 2 minutes each side at medium high. Set aside with salmon and keep warm. In same skillet, saute onions and garlic at med - high about 2 minutes. Add tarragon, oregano, lemon juice and wine. Simmer for 2 minutes. Whisk in cream and capers and simmer 5 minute. Serve sauce over salmon and scallops.
BALSAMIC-GLAZED SALMON FILLETS
A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.
Provided by ISYBEL
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
- Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
- Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
- Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 6.5 g, Cholesterol 83.8 mg, Fat 15.5 g, Protein 28.5 g, SaturatedFat 3.1 g, Sodium 171.2 mg, Sugar 4.9 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love