SCALLOPS ON THE HALF SHELL
Steps:
- Preheat the oven to 450 degrees F.
- Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
- Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.
- In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.
PRAWNS AND SCALLOPS ON THE HALF SHELL
This sounds wonderful to serve guests as a first course. From the California Culinary Academy - here's what they have to say. Food.com won't take scallop shells as an ingredient, but there are a great way to showcase this dish. For this elegant dish, wine-poached scallops and prawns are mixed with a light, low-fat cheese sauce, dusted with bread crumbs, and broiled in scallop shells until brown and bubbly. Equally appropriate as a first course or light luncheon, it has great nutritional benefits: plenty of calcium and good-quality protein are contained in both the shellfish and the sauce. A special bonus of this recipe is that can be made ahead and frozen for several weeks. Broil right before serving.
Provided by lazyme
Categories Healthy
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash scallop shells and place on a cookie sheet.
- Preheat broiler.
- Peel and devein prawns, then coarsely chop.
- Quarter bay scallops.
- In a medium saucepan over medium-high heat, combine shellfish and wine and heat until bubbling.
- Cook until scallops are opaque (about 1 minute), stirring constantly.
- Drain and reserve cooking wine.
- Set scallops and prawns aside.
- In the same pan, heat butter over medium heat and sauteed mushrooms until they begin to exude moisture.
- If mixture gets too dry and begins to stick, add a small amount of reserved cooking wine.
- Stir in flour and cook for 2 minutes.
- Add milk in a thin stream, stirring constantly with a whisk.
- Sauce should thicken immediately.
- If it doesn't, continue to cook over medium heat, stirring, until it is the consistency of heavy cream.
- Add Parmesan, scallops, and prawns, and remove from heat.
- Spoon an equal amount of seafood mixture into each scallop shell.
- Top with bread crumbs and broil until lightly browned and bubbling (3 to 5 minutes).
- Serve hot.
- Note: For easier service, fold a linen napkin under scallop shells to keep them from tipping on the plate.
Nutrition Facts : Calories 170, Fat 3.6, SaturatedFat 1.6, Cholesterol 92.1, Sodium 697.8, Carbohydrate 11.6, Fiber 1.4, Sugar 2.2, Protein 19.7
CRUDO ON THE HALF SHELL
Provided by Food Network Kitchen
Categories appetizer
Time 1h25m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Place the scallops in a single layer in a resealable plastic bag and freeze for 1 hour. (This makes them firmer and easier to dice.) Cut the frozen scallops into 1/4 -inch pieces.
- Rinse the clams under cold water to remove any grit. Shuck the clams: Slide a clam knife between the shells and twist to pry them apart. Detach the clam from the top shell, then slide your knife under the clam to detach it from the bottom shell. Remove any shell fragments from the meat, then coarsely chop. (Clean and reserve 16 half shells for serving.)
- Toss the scallops and clams with the lemon juice, olive oil and jalapeno in a medium bowl. Spoon into the reserved clam shells. Sprinkle with salt and serve immediately.
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 AND SCALLOPS IN LEMON CREAM SAUCE
Again I made this while hubby was away as he does not like scallops, but you can make with just the prawns or throw other seafood into the mix. It is another really quick and easy meal to make, hardly any effort but yummy to taste. You will see below that I have written the quantities I make, on the seafood, so adjust amounts if you want more.
Provided by The Flying Chef
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine prawns, scallops, oil and garlic in a bowl.
- Cook seafood on a heated oiled grill plate or BBQ or pan fry until changed in colour. Remove and cover to keep warm.
- Boil, steam or microwave asparagus and peas until just tender, drain and cover to keep warm.
- Add juice and wine to a pan bring to the boil, reduce heat, add stock, cream, dill, and 1 tablespoon parsley (Reserve remainder for garnish.) Bring to the boil again, add seafood, simmer uncovered until hot.
- To Serve: Arrange vegetables on a plate top with seafood and sprinkle with remaining parsley. Garnish with lemon slices and dill if desired.
SIZZLING PRAWNS & SCALLOPS
Lovely prawns and scallops in a mouth watering sauce which is delicious mopped up with some crusty bread. Listen to the sizzle as its served up on a sizzling plate! It seems like a lot of ingredients but is definitely worth it. Use as many prawns and/or scallops as you see fit. Can adjust sauce to suit number of guests - e.g. double the amounts to serve 4. Once you've made it once you will have a better feel for how far the sauce will go around.
Provided by TrackyH21
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Put sizzler plates in oven. Rub prawns and scallops with salt, leave for 5 minutes, and rinse with water very quickly for about 2 seconds.
- Pat dry the prawns and scallops. In a bowl, toss them with the marinade; set aside for 30 minutes.
- In a bowl, mix together the chicken stock, soy sauce, rice wine, sugar and cornflour; set aside.
- Preheat a wok over medium-high heat. Add 2 tablespoons of the oil and half the salt. Add prawns and scallops to the hot oil, stir-fry for about 1 minute. When prawns turn pink and scallops begin to feel firm to the touch, remove from the wok; set aside.
- Reheat the wok. Add 1 tablespoon oil. Add the ginger, garlic, remaining salt, spring onions and chilli paste; cook gently for 15 seconds. Turn heat to high; toss in the cucumber. Stir-fry for 30 seconds. Add the sauce mixture and stir quickly to thicken.
- Return the prawns and scallops to the wok, add the vinegar and sesame oil; quickly toss for a few seconds to reheat.
- As soon as they are finished, transfer them to the sizzler plates and quickly pour the mixture onto the hot platter and listen to it sizzle. Serve with crusty bread to mop up the sauce.
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