VENETIAN SHRIMP AND SCALLOPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
- Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
- Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.
SCALLOP AND SHRIMP CROSTINI
Provided by Food Network
Categories appetizer
Time 35m
Yield 8 appetizer portions
Number Of Ingredients 6
Steps:
- Slice loaf of bread 1/4-inch thick.
- Combine scallops and shrimp in food processor, coarsely chop. Spread chopped mixture on slices of bread and bake on low heat in a preheated 400 degree oven until cooked through.
- Drizzle with olive oil on top of crostini, sprinkle with salt and garnish with chopped cilantro.
BAKED SHRIMP OR SCALLOPS RECIPE - (3/5)
Provided by AbbyIvie
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Arrange shrimp OR scallops in a single layer on a baking sheet with shallow sides. Mix together wine, butter, lemon juice. Pour evenly over shrimp or scallops. Sprinkle onions, parsley, salt, bread crumbs and nuts over shrimp or scallops Bake uncovered 20 minutes. Drizzle juice over shrimp or scallops and serve with crusty bread. **If using frozen shrimp or scallops thaw first and lightly squeeze excess moisture before arranging on baking sheet.
SHRIMP AND SCALLOP STIR-FRY
Steps:
- Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
- Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g
SAUTEED SCALLOPS & SHRIMP PASTA
I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,
Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.
CREAMY SHRIMP AND SCALLOP CASSEROLE
This is sooo yummy--originally found in Southern Living. I would cut back a bit on the ground red pepper--and a liitle more garlic. Otherwise this is truly delightful!
Provided by ruby rodriguez
Categories Cheese
Time 1h40m
Yield 1 large pan, 10 serving(s)
Number Of Ingredients 13
Steps:
- CUT phyllo sheets into 13- x 9-inch rectangles; reserve half of phyllo sheets, keeping covered with a damp towel to prevent drying out.
- Stack remaining 8 sheets in a lightly greased 13- x 9-inch baking dish, lightly coating each sheet with vegetable cooking spray.
- BAKE on lowest oven rack at 400° for 5 minutes or until lightly browned, and set aside.
- PEEL shrimp, and devein, if desired.
- DRAIN spinach well, pressing between paper towels.
- MELT 1 tablespoon butter in a large skillet over medium heat; add garlic, and sauté 2 minutes.
- Add shrimp and scallops; cook 5 minutes or just until shrimp turn pink.
- Stir in cream cheese and next 4 ingredients until blended; remove from heat.
- Stir in spinach.
- MELT remaining 1/4 cup butter in a large saucepan over medium heat.
- Add flour, whisking constantly; cook, whisking constantly, 1 minute.
- Gradually add 2 cups half-and-half; cook, whisking constantly, 3 minutes or until mixture is thickened.
- Stir flour mixture into shrimp mixture.
- Spoon into prepared baking dish.
- STACK reserved phyllo sheets, coating each sheet with cooking spray.
- Roll up, jellyroll fashion, starting at long end, and cut into 1/4-inch slices.
- Unroll each piece, and gently twist; arrange twists in a diamond pattern over casserole.
- BAKE at 400° for 14 minutes or until golden.
- Let stand 10 minutes.
- Prep: 25 minutes, Cook: 15 minutes, Bake: 19 minutes, Stand: 10 minutes.
Nutrition Facts : Calories 540.1, Fat 29.8, SaturatedFat 16.8, Cholesterol 259.4, Sodium 854.5, Carbohydrate 27, Fiber 2.5, Sugar 0.8, Protein 40.7
GARLIC SHRIMP AND SCALLOPS
This elegant dish brings out the flavors of both the shrimp and the scallops. I recommend that this is served over pasta. You can get both the Shrimp and Scallops from www.BigEasySeafood.com.
Provided by Sarah Close
Categories Cajun
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy skillet, heat the oil over medium heat.
- Add the garlic and saute until it begins to brown.
- Remove the garlic with a slotted spoon and set aside.
- Add the pepper flakes to the skillet and increase the heat to medium high.
- Add the garlic, shrimp, scallops, and paprika.
- Saute for 1-2 minutes, stirring constantly.
- Add the chicken broth and cook for 1 minute.
- Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
- Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
- Pour the sauce over the shrimp and scallops and serve immediately.
Nutrition Facts : Calories 133.2, Fat 2.8, SaturatedFat 0.4, Cholesterol 105.2, Sodium 226.6, Carbohydrate 4.2, Fiber 0.5, Sugar 0.2, Protein 21.9
EASY GOURMET SCALLOPS AND SHRIMPS
Treat your guests to exotic sweet scallops and succulent shrimp in this upscale yet easy stir-fry. Cooking time can be different so cook between 7 and 15 minutes.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- If using frozen shrimp, do not thaw.
- Place in a sieve and rinse under cold running water until ice crystals melt.
- Pat dry with paper towels.
- Remove tiny tough muscle from sides of scallops, if necessary.
- Pat scallops dry with paper towels, then place on new paper towels to absorb any excess moisture while preparing remaining ingredients.
- In a small bowl, stir sherry with water, teriyaki, sugar, garlic, ginger and chili flakes, if using.
- Core and seed peppers, then slice into 1/2-inch wide bite-size strips.
- Thinly slice green onions and set aside.
- Place scallops in a bowl.
- Then lightly sprinkle with cornstarch.
- Stir until evenly coated.
- Heat oil in a large, wide frying pan, preferably non-stick, set over high heat.
- Add coated scallops to hot pan, shaking off excess cornstarch.
- Cook until golden, from 1 to 2 minutes per side.
- Add shrimp to pan.
- If using uncooked shrimp, stir-fry 2 minutes.
- If using cooked shrimp, stir-fry 30 seconds whether fresh or frozen.
- Immediately add pepper strips.
- Then stir in sherry mixture.
- Stir frequently until shrimp are hot and bright coral and peppers are tender-crisp, from 4 to 6 more minutes.
- Remove from heat and sprinkle with green onions.
- Wonderful served over steamed rice or noodles and drizzled with pan sauce.
Nutrition Facts : Calories 291.5, Fat 3, SaturatedFat 0.6, Cholesterol 239.6, Sodium 1042.9, Carbohydrate 16.1, Fiber 1.6, Sugar 5.9, Protein 35.5
SPICY SHRIMP AND SCALLOPS PASTA CASSEROLE
Have not had the chance to try this yet, but this is my kind of dish. Can be prepared ahead and baked at dinner time. Sounds wonderful!
Provided by Marie
Categories Penne
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Grease a 9x13 baking dish and set aside.
- Heat oil in saucepan, add onion and garlic and saute for 2 minutes.
- Add tomatoes, sauce, salt, red pepper, black pepper and basil.
- Simmer for 30 minutes, uncovered.
- Cook Penne pasta for 9 minutes, drain and add to prepared baking dish.
- In separate saucepan, melt butter, add shrimp and cook for 2 to 3 minutes.
- Add scallops and cook for 30 seconds, just to coat.
- Spoon seafood over noodles and top with tomato sauce.
- Sprinkle with Parmesan cheese.
- Bake, covered for 35 minutes at 350 degrees, then uncover and bake for 10 minutes more.
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