Newenglandscallopedoystersandscallops Recipes

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NEW ENGLAND SCALLOPED OYSTERS AND SCALLOPS



New England Scalloped Oysters and Scallops image

From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. Variations: cracker crumbs may be subbed for all or part of the bread crumbs; 1/2 cup of grated mild cheese may be mixed with the crumbs for the top layer; celery seed may be omitted and a little mace or nutmeg may be sprinkled lightly over each layer; a little chopped pimiento sprinkled over the top adds color and flavor.

Provided by Molly53

Categories     Savory

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup butter or 1/2 cup other fat, melted
2 cups breadcrumbs
1 quart oyster, shucked
1 tablespoon celery seed
salt and pepper, to taste
1 cup cream
1 pint scallops

Steps:

  • Preheat oven to 400°F.
  • Mix the melted butter and bread crumbs together and put one third of them in a thin layer in the bottom of a buttered baking dish.
  • Cover with half of the oysters and seasonings; add some of the cream.
  • Layer half of the scallops next, seasonings, and another third of buttered crumbs.
  • Add the remaining oysters and cream.
  • Top with the final half of scallops and top with remaining buttered crumbs.
  • Bake for 30 minutes.
  • Serve hot.

Nutrition Facts : Calories 440.6, Fat 25.4, SaturatedFat 14, Cholesterol 139.1, Sodium 502.5, Carbohydrate 27.6, Fiber 1.3, Sugar 1.7, Protein 24.8

SCALLOPS NEWBURG



Scallops Newburg image

Nice meal for a romantic evening date night. Or a elegant appetizer for a dinner party, especially if you can fine some nice scallop shells to bake and serve them in. You can prepare them earlier in the day and refrigerate until ready to bake (without topping) and then top and bake when needed.

Provided by Shawn C

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb small bay scallop
3 cups sliced mushrooms
4 green onions, sliced
2 tablespoons water
1/4 cup dry white wine
1/4 cup butter
3 tablespoons flour
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup milk
1/2 teaspoon Worcestershire sauce
3 dashes Tabasco sauce
2 tablespoons butter
1/2 cup breadcrumbs
2 tablespoons parsley
green onion, chopped (optional)

Steps:

  • In 10-inch skillet cook mushrooms and onion in 2 T water for 2-3 minutes.
  • Drain add scallops and wine cook 4-5 minutes.
  • Drain and reserve 1/2 c liquid (adding water if needed to measure 1/2 c).
  • In separate pan make sauce- 1/4 c butter melted, stir in flour until well incorporated. add thyme, pepper, seafood liquid, milk, Worcestershire and hot sauce to taste. Cook 2 minutes.
  • Arrange scallops and mushroom/onions in individual serving dishes or shells, pour sauce over scallops and veggies.
  • Either refrigerate at this point or continue for immediate serving.
  • Topping- Heat butter in small pot to melted then remove from heat and turn off burner add bread crumbs and parsley, will be a dry mix.
  • Sprinkle over scallop servings and bake for 10-15 minutes at 350°F uncovered.
  • Serve immediately.

Nutrition Facts : Calories 355.6, Fat 19.9, SaturatedFat 12, Cholesterol 77.3, Sodium 727, Carbohydrate 22.9, Fiber 1.8, Sugar 2.5, Protein 19.3

EASY SEARED SCALLOPS



Easy Seared Scallops image

Unlock the buttery, nutty taste of bay scallops by searing them quickly and then simmering them in a simple white wine reduction.

Provided by Ellie

Categories     Scallop Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 pound sea scallops, patted dry
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 ½ tablespoons olive oil
¼ cup minced shallots
2 cloves garlic, minced
½ cup dry white wine
3 tablespoons minced fresh parsley

Steps:

  • Season scallops with salt and pepper.
  • Heat oil in a large skillet over medium-high heat until shimmering. Add scallops and sear until browned on the bottom and moisture appears on the top, about 2 minutes. Flip and sear for 2 minutes on the other side.
  • Reduce heat to medium. Add shallots and garlic; stir until shallots are lightly browned, about 2 minutes, being careful not to burn the garlic. Add wine and stir until the liquid starts to reduce, 1 to 2 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 8.5 g, Cholesterol 68.5 mg, Fat 6.2 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 0.7 g, Sodium 476.7 mg, Sugar 0.7 g

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