Clay Hill Farms Seafood Scampi Recipes

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CAESAR'S SCAMPI



Caesar's Scampi image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, eyeball it
1 teaspoon anchovy paste
8 jumbo shrimp, (6 to 8 count), peeled deveined, tails in tact
1 lemon, zested and juiced
2 large cloves garlic, chopped or grated
Freshly ground black pepper
1 tablespoon Worcestershire sauce
2 hard boiled eggs, finely chopped

Steps:

  • Heat the extra-virgin olive oil in a skillet over medium-high heat. Add anchovy paste, stir it in then add shrimp and shake pan 1 minute. Add 2 teaspoons of lemon zest, garlic, pepper and Worcestershire. Cook shrimp 2 minutes more then add juice of 1 lemon to skillet and turn off heat. Sprinkle the cooked shrimp with some chopped egg. Serve 2 shrimp per person.

CLAY HILL FARM'S SEAFOOD SCAMPI



Clay Hill Farm's Seafood Scampi image

I had this at Clay Hill Farm in Ogunquit, Maine this summer. It is by far the best seafood scampi I have ever eaten! (The prep time does not include cooking the lobster).

Provided by Verelucky

Categories     Lobster

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

1 1/4 lbs lobsters or 4 ounces cooked lobster meat
8 large shrimp, peeled & deveined, leave tails on
10 scallops
1/2 lb lemon-pepper linguine
2 tablespoons olive oil
1 1/2 cups white wine
1/2 lemon, juice of
2 tablespoons chopped fresh parsley
1 garlic clove, chopped
1/4 cup salted butter

Steps:

  • If using a whole lobster, cook it in simmering water for 20 minutes.
  • Let cool and pick out meat.
  • Bring a large pot of salted water to a boil for the pasta.
  • When boiling, add pasta, stirring occasionally.
  • Heat the olive oil in a large sauté pan.
  • Add the shrimp and scallops to sauté pan.
  • Stir immediately to coat the seafood with the oil.
  • Let cook a minute or two, until the shrimp turn pink.
  • Add the white wine and bring to a simmer.
  • Let simmer until the liquid is reduced a little.
  • Add the lemon juice, chopped parsley, garlic and lobster meat.
  • Turn off the heat on the stove and add the butter to the pan.
  • Let it slowly melt into the sauce as you swirl the pan.
  • Drain the pasta, add to the sauté pan and toss.
  • Serve immediately!

Nutrition Facts : Calories 826.8, Fat 40.2, SaturatedFat 17.1, Cholesterol 397.9, Sodium 1177.1, Carbohydrate 9.8, Fiber 0.2, Sugar 2, Protein 72.2

SEAFOOD SCAMPI



Seafood Scampi image

Make and share this Seafood Scampi recipe from Food.com.

Provided by Lvs2Cook

Categories     Very Low Carbs

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup butter
1/4 cup olive oil
4 garlic cloves, minced
2 tablespoons fresh parsley
2 lemons, juice of
2 cups pinot grigio wine
2 lbs sea scallops
1 lb medium shrimp, peeled
2 lbs haddock, cut into 2-inch pieces
hot cooked pasta

Steps:

  • In the top of a large double boiler set over simmering water, combine the butter and oil.
  • When the butter has melted, add the garlic.
  • When the garlic becomes translucent, stir in the parsley, lemon juice and wine.
  • When this liquid is hot, add the seafood (this should be about 20 minutes before serving).
  • The scallops will be firm but not hard, the shrimp, pink, and the haddock, flaky, when done.
  • Serve over the pasta of your choice.

Nutrition Facts : Calories 671.1, Fat 28.2, SaturatedFat 11.6, Cholesterol 317.7, Sodium 598, Carbohydrate 8, Fiber 0.1, Sugar 0.4, Protein 77.9

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