Montauk Scallop And Oyster Stew Recipes

OYSTER STEW

Steps:

• Drain oysters and reserve their liquid. If the reserved liquid is particularly gritty, strain it through a double layer of cheese cloth.
• In a large saucepan over medium to medium-low heat, melt the butter. Stir in garlic and cook for 1 minute. Sprinkle flour over the top and whisk to incorporate. (I like to use this flat whisk.) Then whisk in salt, Worcestershire sauce, and hot pepper sauce. Cook for 1 minute, whisking gently all the while.
• Whisk in reserved oyster juice. And then slowly add milk, whisking constantly to incorporate. Cook over low to medium-low heat, stirring regularly, until mixture is steaming and bubbles just start to appear around the edge of the saucepan. Do not let mixture come to a boil. Turn heat down just a bit to low, and let cook for 10 minutes.
• Add oysters and cook for 2 more minutes, or until oysters start to curl. Taste test and add a bit more salt if you like. Black pepper and fresh chopped parsley are optional.

OYSTER STEW

Steps:

• Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
• Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

MONTAUK SCALLOP AND OYSTER PAN ROAST

Steps:

• In a large pot, cook the bacon over moderate heat until softened, about 1 minute. Add the celery, onion, thyme, paprika and Old Bay and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the oyster liquor and fish stock and bring to a boil. Simmer over moderately low heat for about 10 minutes, until reduced by one-fourth.
• Meanwhile, in a medium skillet, melt the butter. Season the scallops with salt and cook over high heat until well browned on one side, about 2 minutes; immediately transfer to a plate.
• Stir the heavy cream into the pot and simmer until slightly thickened, about 3 minutes. Add the oysters and bring just to a simmer. Add the scallops and simmer for 30 seconds. Remove from the heat, stir in the Worcestershire sauce and season with salt and pepper. Discard the thyme sprig. Spoon the stew into bowls, garnish with chives and serve immediately with toasts or crackers

SCALLOP & FISH STEW

Steps:

• Heat olive oil in dutch oven over medium high heat. Add garlic, onion, and red pepper flakes. Stir briefly, then let cook 2 minutes.
• Add scallops and fish and cook, stirring, for 1 minute. Add tomatoes, clam juice, and bell pepper. Stir well; bring to a boil and cover. Simmer 10 minutes, till all seafood is thoroughly cooked.
• Remove from heat and stir in lemon juice and parsley.
• Serve in shallow bowls; sprinkle with parmesan cheese.

OYSTER STEW

Steps:

• Heat butter in a saucepan over medium-low heat. Add onion and celery; cook until softened, about 8 minutes. Do not brown. Add milk, cream, salt, cayenne, white pepper, and liquor. Bring just to a boil; cook, barely simmering, 5 minutes. Add oysters; cook just until edges curl, 3 to 4 minutes. Garnish with paprika; hot sauce, if using; and crackers. Serve.

MEDITERRANEAN SEAFOOD STEW

Steps:

• In a Dutch oven, saute onion in oil until tender. Add 1/2 teaspoon garlic; cook 1 minute longer. Add the tomatoes, lemon zest and pepper flakes; cook and stir for 2 minutes. Add the clam juice, wine or additional clam juice, tomato paste and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through., Add the fish, shrimp, scallops and parsley. Cover and cook for 8-10 minutes or until fish flakes easily with a fork, the shrimp turn pink and scallops are opaque. Combine mayonnaise and remaining garlic; dollop onto each serving.

SCALLOPED OYSTERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Butter a shallow baking dish.
• Combine bread crumbs and cracker crumbs; stir in the melted butter. Place a thin layer of the crumb mixture in the bottom of the prepared baking dish. Layer the oysters over the crumbs and sprinkle with salt and pepper to taste. Pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. Repeat then cover the top layer with the remaining crumb mixture.
• Bake at 450 degrees F (230 degrees C) for 30 minutes.

MONTAUK SCALLOP AND OYSTER STEW

Steps:

• 1. In a large pot, cook the bacon over moderate heat until softened, about 1 minute. Add the celery, onion, thyme, paprika and Old Bay and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the oyster liquor and fish stock and bring to a boil. Simmer over moderately low heat for about 10 minutes, until reduced by one-fourth. 2. Meanwhile, in a medium skillet, melt the butter. Season the scallops with salt and cook over high heat until well browned on one side, about 2 minutes; immediately transfer to a plate. 3. Stir the heavy cream into the pot and simmer until slightly thickened, about 3 minutes. Add the oysters and bring just to a simmer. Add the scallops and simmer for 30 seconds. Remove from the heat, stir in the Worcestershire sauce and season with salt and pepper. Discard the thyme sprig. Spoon the stew into bowls, garnish with chives and serve immediately with the toasts or crackers. 4. Note: If you don't have 1 1/2 cups of oyster liquor, add more fish stock to reach the correct amount.