Prawn Scallop Coctel Recipes
SCALLOP AND SHRIMP COCKTAIL
Provided by Marcela Valladolid
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add the scallops, reduce the heat and poach gently for about 2 minutes. Drain well and chill at least 30 minutes, or up to overnight.
- Stir together the onion, clam-tomato juice, ketchup, lime juice, cilantro, serrano chile and hot sauce in a large bowl. Season with salt and pepper.
- Quarter the scallops. Add the scallops and shrimp to the sauce and stir gently to combine. Divide among 4 glasses or bowls. Serve with saltines or chips.
PRAWN & SCALLOP 'COCTEL'
This light, spicy Mexican-style starter is great for kick-starting your tastebuds
Provided by Thomasina Miers
Categories Dinner, Starter
Time 1h
Number Of Ingredients 13
Steps:
- In a jug, mix together the tomato, orange and lime juice with the grenadine, Worcestershire sauce, Tabasco, ½ tsp salt and pepper. Check the seasoning - you are looking for a nice balance of fire to pep you up, saltiness to season the rest of the ingredients you'll be adding, a refreshing citrus kick from the orange and lime, and enough sweetness from the grenadine to balance the rest of the flavours. Chill in the fridge for at least 30 mins.
- Cut the cucumber in half lengthways and scoop out the seeds with a small spoon. Finely dice the flesh into 4-5mm cubes. Dice the scallops and avocado into similar sizes and mix everything into the chilled tomato juice along with the prawns and chopped spring onions. Serve in small glasses, drizzled with the Tequila, scattered with coriander, with crackers or buttered bread on the side.
Nutrition Facts : Calories 253 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 2.76 milligram of sodium
SUMMER SCALLOP AND SHRIMP COCTEL
Provided by Marcela Valladolid
Time 17m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the scallops and poach gently until they are cooked just to rare, about 2 minutes. Drain well and chill for about 30 minutes, or up to overnight.
- Stir together the onions, clam-tomato juice, ketchup, lime juice, cilantro, serrano and hot sauce in a large bowl until well incorporated. Season with salt and pepper.
- Quarter the chilled scallops. Add the quartered scallops and shrimp into the onion-sauce mixture and gently stir to combine.
- Divide among 4 (6-ounce) glasses. Serve with saltines or tortilla chips.
KING PRAWN AND SCALLOP IN GINGER BUTTER
Steps:
- Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.
Nutrition Facts : Calories 629.2 calories, Carbohydrate 11.4 g, Cholesterol 282.6 mg, Fat 47.8 g, Fiber 1.3 g, Protein 32.6 g, SaturatedFat 29.4 g, Sodium 481.6 mg, Sugar 2.6 g
PRAWN & SCALLOP CASSEROLE
Very tasty dish if I do say so myself. It goes well with a green salad and crusty bread. It is handy because you can do it ahead or have it in your freezer. With a mixture of prawns & scallops how can you go wrong? It is quick & easy. You can make this casserole a day before, refrigerate it or freeze it then do the baking just before your dinner party or luncheon.
Provided by Bergy
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 515.9, Fat 14.4, SaturatedFat 6.2, Cholesterol 134.1, Sodium 1242.9, Carbohydrate 66.3, Fiber 4.5, Sugar 5.7, Protein 29.7
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