Anonymous
12/10/2023 16:24
Subject: Sub shrimp for scallops in this recipe?
Anonymous wrote:Yes, proteins can be subbed, especially seafood.
TY!
Anonymous
12/10/2023 16:22
Subject: Sub shrimp for scallops in this recipe?
Yes, proteins can be subbed, especially seafood.
Anonymous
12/10/2023 16:17
Subject: Sub shrimp for scallops in this recipe?
I was set to make this tonight. My store was out of scallops. I left with jumbo shrimp.
Do you think this would be OK with shrimp instead? This just has to be OK. very forgiving audience. We've been rolling with the punches all weekend and this is the cherry on top.
https://cooking.nytimes.com/recipes/1012796-sea-scallops-with-brown-butter-capers-and-lemon\
12fresh sea scallops
Sea salt
freshly ground black pepper
¼cup olive oil
3tablespoons unsalted butter
1tablespoon finely chopped shallot
2tablespoons salt-packed capers, rinsed of excess salt
Juice of half a lemon
⅓cup (packed) flat-leaf parsley leaves, finely chopped
Step 1
Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
Step 2
Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
Step 3
To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Do you think this would be OK with shrimp instead? This just has to be OK. very forgiving audience. We've been rolling with the punches all weekend and this is the cherry on top.
https://cooking.nytimes.com/recipes/1012796-sea-scallops-with-brown-butter-capers-and-lemon\
12fresh sea scallops
Sea salt
freshly ground black pepper
¼cup olive oil
3tablespoons unsalted butter
1tablespoon finely chopped shallot
2tablespoons salt-packed capers, rinsed of excess salt
Juice of half a lemon
⅓cup (packed) flat-leaf parsley leaves, finely chopped
Step 1
Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
Step 2
Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
Step 3
To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.