On Wednesday they are unrealistic in our home day. Not only children get school 2 hours before every week, but Tae Kwon Do classes start at 5: 45 pm. Because the boys take separate classes, which usually do not leave until 7: 30 pm which means dinner should be eaten before class. In the evenings, juggling my own work, homework, cooking, cleaning and, then class is nuts.
This is a sponsored review
by BlogHer and Kraft.
So you can imagine why opt for dinner to 15 minutes so that, as this scallops and peppers dish. Scallops take only 5 minutes to Cook, as they were given hard and rubber in all forms.
The tip to the best scallops is to buy the right type. Search for scallops has been "dry packed": means that they are not sitting in a preservative solution. The track? If the scallops in the market are swimming in aqueous solution, Milky, passing over them. On the other hand, get shrimp and make this same dish.
If you are getting frozen scallops, search for "dry full" in the package and verify the ingredients, which should simply say: "scallops".
Before cooking, pat them very dry and add them to a big, hot skillet. Make sure that you touch not, otherwise it will end "steam" rather than overwhelming.
* Note that the written recipe serves 4, however, my photos below represent kitchen for 2 persons.
Give them lots of space, may want to do this in two batches. 1 1/2 minutes each side is everything you need in this step, to get a good sear.
Remove the scallops, for now, can finish cooking in the sauce.
In the same Pan (is not necessary to clean up), add the onion and pepper and saute for a few minutes.
Then add some wine. glug glug glug.
And here is my secret weapon: Philadelphia kitchen Creme, mixture of Santa Fe. You can use any flavor, including Original, herb & Italian cheese and garlic Savory. He has made from real cream cheese, but specially designed to be used as a ready creamy sauce. It easily melts in the bread and is infused with herbs and spices for the sauce 'a stir,' collections of dinner.
As a substitute for cooking cream, It can use 6 ounces of cheese cream + 1/2 cup vegetable stock + salt and pepper to taste.
Add the scallops go and cook for 1 minute (or 2 minutes) If you use very large scallops.
Throw away the parsley and stir. That's it!
Dinner s ready. Serve over rice or pasta.
This works the ideal recipe for any type of protein - shrimp, beef, chicken or pork - adjust cooking times only. If you are using the smaller scallops, shorten the cooking time and cooked very quickly.
Feel free to use any flavor Creme de cuisine of Philadelphia, I've used mixture of Santa Fe.
If you want to use cream cheese instead of cream cuisine of Philadelphia, substitutions are below.
Serve over rice or pasta.
2 tablespoons of olive oil, divided
1 pound dried scallop sea
1 or 2 red bell peppers, sliced
1 onion sliced
1/4 cup dry white wine
EITHER: A package of 10 ounces of Philadelphia Cooking Creme d'Or [6 oz light cream cheese, softened + 1/2 cup vegetable stock + salt and pepper to taste]
1 tablespoon chopped parsley1 Pat very dried scallops. Heat a large sauté pan or skillet over high heat. When hot, swirling in only 1 tablespoon of olive oil. Add the scallops to the pan hot, try to keep them in touch with each other. ' Em give space to sear! Sear 1 1/2 minutes on each side. Remove scallops at the plate.
2. In the same, now vacuum frying pan, add in the remaining tablespoon of olive oil and turn the heat to medium or high. Add the pepper and onions and saute for 2 minutes until anti-aliasing.
3. Pour the wine and let simmer for 1 minute. Mix in the kitchen creme (or replacement of the cream cheese + vegetable + salt and pepper). Bring to boil, stir until sauce is evenly mixed.
4 Add the scallops to the sauce. Cook for 1 minute. Turn off heat, shaking the parsley. Serve immediately.
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