Combination Seafood Pan Roast Recipes

SEAFOOD PAN ROAST

Steps:

• Melt your butter in a saute pan add your garlic, hot sauce, Worcestershire sauce and cayenne.
• Saute each type of seafood separately. Pull out each type when 2/3 cooked and place in one separate bowl.
• Add wine to sauce and scrape bottom of pan to absorb any dark bits into your sauce.
• Put left over sauce into a dutch oven and add clam/lobster juice, chili sauce, and Bandy.
• Simmer sauce for a few minutes; add the seafood. Cook till seafood is done.
• Add cream and season with white pepper and salt to taste.
• Garnish the dish with chopped parsley.

SEAFOOD PAN ROAST

Steps:

• In a saute pan melt 4 oz. of the butter over medium heat.
• Add white wine, paprika, celery seed, clam juice, lemon juice, worcestershire, tabasco, cocktail sauce and salt & pepper.
• If using clams or mussels add them now and cook until they open.
• Add shrimp, scallops, lobster and/or crab meat and bring to a full boil.
• Add heavy whipping cream and boil for 1 minute.
• Add last 4 oz. of butter.
• Garnish with chives.

GRAND CENTRAL OYSTER BAR OYSTER PANROAST

Steps:

• In a double boiler with water boiling on high, combine clam juice, butter, celery salt, and Worcestershire sauce. Once the butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot, but not boiling. Add a slice of white toast to a warm 9-inch soup plate and underline with a 10 5/8-inch plate. Using a slotted spoon, transfer oysters over toast in soup plate. Remove top pan and pour hot liquid contents over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika. Serve with 1 package of oyster crackers.

OYSTER PAN ROAST

Steps:

• In the top part of a double boiler set over water boiling on high heat, combine clam juice, butter, celery salt, and Worcestershire sauce. Once butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot and almost simmering, but not boiling.
• Add a slice of white toast to a warm 9-inch soup bowl and underline with a slightly larger plate. Using a slotted spoon, transfer oysters over the toast in soup bowl. Pour soup over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika and serve with oyster crackers.

OYSTER BAR PAN ROAST

Steps:

• In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
• Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil.
• Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.

SIMPLE SEAFOOD SHEET PAN MEAL

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil.
• Arrange broccoli in a single layer on the prepared pan. Drizzle with 2 teaspoons oil. Sprinkle with garlic, 1/2 of the za'atar, and 1/8 teaspoon each salt and pepper.
• Roast in the preheated oven for 10 minutes.
• Drizzle salmon with remaining 1 teaspoon oil, remaining za'atar, and remaining salt and pepper. Top with lemon slices. Add to the pan. Roast until vegetables are tender and fish flakes easily when tested with a fork, 12 to 15 minutes.
• Sprinkle with feta cheese.

SHEET PAN SEAFOOD BOIL

Steps:

• Remove grit from clams by soaking in salt water for 20 minutes. Repeat this step twice. Scrub shells clean.
• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a medium saucepan over low heat with garlic, Cajun seasoning, seafood seasoning, and cayenne until garlic is fragrant, 1 to 2 minutes. Remove from heat.
• Place clams, shrimp, crab, and lobster on a sheet pan. Add sausage and corn. Pour seasoned butter over and mix to ensure all is covered.
• Bake in the preheated oven until shrimp just turns opaque, clams open, and sausage is browned, 25 to 30 minutes.

ONE-PAN SEAFOOD ROAST WITH SMOKY GARLIC BUTTER

Steps:

• Heat oven to 200C/180C fan/gas 6. Use a large knife to hasselback the potatoes; cut incisions in each potato making sure you don't cut through to the base, and keep the cuts as close together as possible. Toss the potatoes in oil and some seasoning in your largest roasting tin (an oven tray is ideal - line with parchment first if it's old). Roast for 20 mins.
• Butterfly the prawns by cutting a line down the back of each one, through the shell from the base of the head to the top of the tail. Pull out the black line of intestine from each one. Clean the mussels under cold water, pulling off any hairy or stringy bits. Hasselback the squid in the same way you did the potatoes.
• Cut each corn cob into four pieces - the easiest way to do this is by positioning your knife, covering it with a tea towel and hitting it with a rolling pin. Add the corn to the tray, toss in the oil and return to the oven for 5 mins.
• Mash together the butter, parsley, paprika, garlic and lemon zest. Stuff some of the butter into the back of each prawn and inside the squids. Turn the oven up to 220C/200C fan/gas 6. Add the seafood, lemon wedges and chorizo to the pan and toss everything together. Dot the remaining butter over the top, season well and return to the oven for 10 mins. If any of the prawns haven't turned pink or any mussels haven't opened, move them around the pan to the hot spots, then return to the oven for another 2-3 mins. Remove and discard any mussels which haven't opened. Scatter some parsley over and serve.