Baltimore Shrimp And Scallops Recipes

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.

PAN SEARED SHRIMP AND SCALLOP SKEWERS

Steps:

• Preheat a large nonstick skillet over medium high to high heat.
• On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.

BACON WRAPPED SHRIMP AND SCALLOPS

Steps:

• Preheat oven to 425 degrees F.
• Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.
• Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.
• Arrange cooked seafood on platter and sprinkle with chopped scallions.

SEA SCALLOPS AND SHRIMP WITH CHAMPAGNE BUTTER SAUCE

Steps:

• Melt 2 tablespoons of the butter in a large skillet (or two skillets, if necessary). Add the mushrooms and salt. Cook over medium heat, stirring, for 2 minutes. Add the shallots and cook briefly. Do not brown. Stir and add the champagne. Keep stirring until the champagne is almost evaporated. Add the cream and bring to a boil, stirring. Reduce to two-thirds over high heat.
• Add the scallops and shrimp. Add salt and pepper. Add the Tabasco and bring to a boil over high heat for 3 minutes. Add the lemon juice and stir in the remaining 4 tablespoons butter. Serve immediately.

EASY GOURMET SCALLOPS AND SHRIMPS

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.

SHRIMP AND SCALLOP SAUTé

Steps:

• Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute. Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute. Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.

BALTIMORE SHRIMP AND SCALLOPS

Steps:

• Cook broccoli, cut into flowerlets.
• Combine soup, milk, mayonnaise, and sherry, add the spices.
• Warm over medium heat, stirring often.
• Add shrimp and scallops.
• Place broccoli around the edge of a 13 x 9 pan or casserole.
• Sprinkle with the lemon juice.
• Put shrimp mixture in center, but dribble over the broccoli.
• Mix cheese and bread crumbs.
• Sprinkle over top and dot with butter.
• Sprinkle all with paprika.
• Bake at 350 degrees for about 30 minutes.
• Serve with steamed white rice.
• A great presentation is to press the cooked rice in a ramekin and invert onto a serving plate. Then spoon the seafood mixture over and around the mound of rice.