Easy Broiled Lobster Tails

From AllRecipes.com
Serves 2

2 (6 oz) lobster tails
1 T olive oil
1 t lemon pepper seasoning

Preheat the oven's broiler

Using kitchen scissors, cut the lobster shells open lengthwise down the back. Brush the exposed meat with olive oil and season with lemon pepper. Place on a broiler pan with the opening facing upwards.

Broil the tales about 6 inches from the heat source until they are opaque and slightly browned at the edges, about 10 minutes.

**Notes from Em**
I've tried cooking lobster tails a couple of times now, and they always turn out mediocre at best. These were phenomenal, and I doubt I'll ever cook any other way.

Italian-style Shrimp with Lemon and Garlic

From Cooking Light

Serves 4

2 t dried Italian seasoning
2 t Hungarian sweet paprika
2 t grated lemon rind
1/2 t salt
1/2 t freshly ground pepper
3 garlic cloves, minced
1 lb large shrimp, peeled and deveined
4 C hot cooked angle hair pasta
2 T fresh lemon juice
1 T chopped fresh parsley
Lemon zest (optional)

Combine first 6 ingredients in a medium bow; stir well. Add shrimp; toss well to coat. Thread shrimp evenly onto each of 4 (8-inch) skewers.

Place kebabs on broiler pan coated with cooking spray; broil 2 minutes on each side. Remove shrimp from skewers; arrange over pasta. Drizzle with juice; sprinkle with parsley. Garnish with zest, if desired.

**Notes from Em**
Really yummy really EASY shrimp dish. I didn't do this on pasta, I did it with a side of Rice-a-Roni's rice pilaf, which I'll admit I have a slight addiction to.

Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

From Cooking Light

Serves 2

1 C dry white wine
1/4 C minced shallots
2 T fresh lime juice
1 T grated peeled fresh ginger
2 T whipping cream
1 T butter, cut into small pieces
2/3 C chopped seeded plum tomato
2 T chopped fresh cilantro
1/4 t salt
1/8 t black pepper
1 1/2 C hot cooked linguine
Cooking spray
3/4 pound large sea scallops
1/8 t salt
Chopped cilantro

Combine first 4 ingredients in a medium skillet, bring to a boil. Cook until reduced to 1/2 C (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids

Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add linguine; toss well. Cover and keep warm.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired.

**Notes from Em**
To get a good sear on scallops make sure you pat them dry. Once you think they're dry, pat them again. Seriously. They hold a lot of water and if you don't get it out, they will boil/steam rather than sear.

The sauce is really pretty runny. I added an extra 1-2 tablespoons of cream to help thicken it up.

If you don't like scallops, this recipe is fantastic on salmon, shrimp, tilapia etc.

Clam Chowder

Clam Chowder

Serves 6-8

2 C water
1/2 C finely chopped onion
1 C finely diced celery
2 C finely diced potatoes
1 medium carrot, grated
3 (6.5 oz) cans minced clams with juices
1/2-3/4 C butter
1/2-3/4 C flour
1 quart half-n-half
1 1/2 t salt
1 t ground black pepper
1 t garlic powder
2 T red wine vinegar

Place water, vegetables, and clams with juice in saucepan. Cover and simmer over medium heat until barely tender.

In a large saucepan, melt butter over medium heat. Add flour and blend; cook, stirring constantly to form roux. Slowly add cream stirring constantly with a whisk until smooth and thick. Add salt, pepper and garlic powder. Keep stirring until heated throughout or until it boils. Add un-drained cooked vegetables and red wine vinegar. Season with additional salt, pepper, and garlic powder to taste. Turn heat to low and continue heating and stirring until heated throughout.

Seared Scallops with Citrus Ginger Sauce

The key to getting a good brown crust is to pat the scallops dry before cooking, sear them in a very hot cast-iron skillet, and while they cook, only move them to turn them over. Serve over rice noodles.

Seared Scallops with Citrus-Ginger Sauce

From Cooking Light

Serves 4

2 t roasted sesame oil, divided
4 (1-inch) diagonally cut green onions
1 t peanut oil
1 1 /2 pounds medium sea scallops
1/4 t salt, divided
1/4 C fresh orange juice
1/4 C sweet rice wine
2 T lemon juice
2 T low-sodium soy sauce
1/4 t grated fresh finger
1/4 t crushed red pepper
1 t water
1/2 t cornstarch

Heat 1 t sesame oil in a large cast-iron or heavy skillet over high heat. Add onions; sauté 1 minute or until wilt. Remove from pan, set aside.

Add remaining 1 t sesame oil and peanut oil to pan. Pat scallops dry with paper towels; sprinkle with 1/8 t salt. Add scallops to pan; cook 2 minutes or until golden brown. Turn scallops; reduce heat to medium, and cook 1 minute or until scallops are done. Remove scallops from pan; keep warm.

Add orange juice, rice wine, lemon juice, soy sauce, ginger, red pepper, and remaining 1/8 t salt to pan; bring to a boil. Reduce heat; simmer 3 minutes. Combine 1 t water and cornstarch; stir into sauce. Cook 30 seconds or until sauce begins to thicken. Add scallops to pan; toss to coat. Top with onions.

**Notes from Em**
I've tried this recipe twice, and while I still really like it, the sauce always seems a little heavy on the soy sauce flavor. You might want to try and modify it a little bit. Cut down the soy sauce or add some more of something else.