{"id":277,"date":"2015-12-20T11:36:06","date_gmt":"2015-12-20T11:36:06","guid":{"rendered":"https:\/\/misplacedone.com\/thewillards\/?p=277"},"modified":"2018-09-26T12:39:05","modified_gmt":"2018-09-26T12:39:05","slug":"buddys-scallops-and-jumbo-shrimp-langoustines","status":"publish","type":"post","link":"https:\/\/thewillards.me\/index.php\/2015\/12\/20\/buddys-scallops-and-jumbo-shrimp-langoustines\/","title":{"rendered":"Buddy\u2019s Scallops and Jumbo Shrimp (Langoustines)"},"content":{"rendered":"

[bg_collapse view=”button-orange” color=”#4a4949″ expand_text=”Show More” collapse_text=”Show Less” ]<\/p>\n

\"zoeys-birthday-dinner\"<\/a><\/p>\n

Made this for Zoey one time with lemon risotto and it has been a staple ever since (I was even asked to make this as Zoey’s birthday dinner rather than going to a restaurant…<\/p>\n

Preheat oven:<\/strong> warm<\/h6>\n
Serves:<\/strong> 4<\/h6>\n
Ingredients:<\/strong><\/h5>\n

 <\/p>\n

    \n
  • King Scallops (3-4 per person)<\/li>\n
  • Langoustines | Jumbo Shrimp(2 per person)<\/li>\n
  • 6 Garlic Cloves<\/li>\n
  • Fresh ginger<\/li>\n
  • 1 fresh red chili<\/li>\n
  • Olive oil<\/li>\n<\/ul>\n
    Directions:<\/strong><\/h5>\n

     <\/p>\n

      \n
    1. Mince garlic, ginger, chili olive oil and a pinch of salt in a food processor until pur\u00e9ed<\/li>\n
    2. Toss mixture with Langoustines and Scallops and put in refrigerator for a few hours<\/li>\n
    3. Heat a large frying pan in the oven with a tsp of olive oil until hot<\/li>\n
    4. add in the langoustines<\/li>\n
    5. Fry for approx. 2 minutes until pink in color on both sides (place on warming plate in the oven while scallops are prepared.<\/li>\n
    6. Add the scallops. Check every minute or so to see if they’ve started to brown. Flip when the underside is a soft golden color.<\/li>\n
    7. Remove from heat when the second side is the same golden color.<\/li>\n
    8. Plate and serve immediately<\/li>\n<\/ol>\n

      [\/bg_collapse]<\/p>\n","protected":false},"excerpt":{"rendered":"

      [bg_collapse view=”button-orange” color=”#4a4949″ expand_text=”Show More” collapse_text=”Show Less” ] Made this for Zoey one time with lemon risotto and it has been a staple ever since (I was even asked to make this as Zoey’s birthday dinner rather than going to a restaurant… Preheat oven: warm Serves: 4 Ingredients:   King Scallops (3-4 per person) Langoustines […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47,12],"tags":[],"class_list":["post-277","post","type-post","status-publish","format-standard","hentry","category-fish-n-seafood-mains","category-mains"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/277","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/comments?post=277"}],"version-history":[{"count":5,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/277\/revisions"}],"predecessor-version":[{"id":1471,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/277\/revisions\/1471"}],"wp:attachment":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/media?parent=277"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/categories?post=277"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/tags?post=277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}