Prawn Scallop Casserole Recipes

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

SAUTEED SCALLOPS & SHRIMP PASTA

Steps:

• Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,

SHRIMP AND SCALLOP CASSEROLE

Steps:

• Rinse scallops with cold water. Devein and butterfly shrimps. In a large bowl mix crushed cracker crumbs, celery, garlic powder, and melted butter.
• In a well-buttered casserole pan layer shrimp and scallops then top with cracker mixture. Dot top with butter.
• Bake in preheated 350°F oven for 20 minutes. Garnish with parsley sprigs.

PRAWN & SCALLOP CASSEROLE

Steps:

• Cook the noodles drain& set aside.
• In a frypan saute the garlic,mushrooms& onions until just soft.
• Mix all the ingredients (except Cheese& bread crumbs).
• Gently mix in the noodles.
• Put in buttered oven proof dish.
• Bake at 350F degrees for 40 minutes.
• Sprinkle cheese and crumbs on top and return to oven until the cheese is bubbly.

SHRIMP & SCALLOP CASSEROLE RECIPE - (4.3/5)

Steps:

• Cook seafood in 1/4 cup butter 4 to 5 minutes. Stir, add salt and pepper. Blend in flour and gradually add milk until thick. Add wine. Pour into shallow baking dish. Melt remaining butter, mix with bread crumbs and cheese. Sprinkle over top of mixture, add paprika. Bake at 350 degrees about 15 minutes.

SHRIMP & SCALLOPS WITH RICE IN CREAMY CASSEROLE

Steps:

• Preheat oven to 350°F; butter 8-inch square baking dish and set aside.
• In a sauté pan, melt butter until it foams and add flour slowly to form a paste. Slowly add milk and stir until sauce coats spoon, about 5-7 minutes Add salt. Remove from heat and set aside.
• Marinate shrimp, scallops in wine for 10 minutes In a sauce pan, sauté onion until soft, then add mushrooms.
• Add shrimp, scallops and wine and stir to coat with onions. Add garlic, salt and pepper and cook until shrimp and scallops are cooked, about 5 minutes
• Remove pan from heat and drain liquid into a 2 cup glass measuring cup. Set aside. Add enough white sauce to the shrimp liquid to make 2 cups.
• Put rice in prepared baking dish. Top with shrimp mix. Pour white sauce on top until shrimp and rice are covered. Sprinkle cheese on top. Bake 10-12 minutes until bubbly and cheese melts. Garnish with parsley and serve hot.

SEAFOOD CASSEROLE AS MADE BY BETSY'S GAMMY RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
• Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
• In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
• In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
• Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
• Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
• In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
• Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
• Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
• Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
• Top with chives and serve with lemon wedges.
• Enjoy!