Scallop And Prawn Starter Recipes

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KING PRAWN AND SCALLOP IN GINGER BUTTER



King Prawn and Scallop in Ginger Butter image

Prawns and scallops in a ginger butter sauce with shredded carrot and leeks. Delicious served with plain basmati rice.

Provided by MACKENZIETHORPE

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 2

Number Of Ingredients 11

⅓ cup white wine
¾ cup vegetable stock
1 teaspoon chopped fresh ginger
1 clove garlic, minced
1 small carrot, chopped
½ leek, chopped
10 sea scallops, halved
⅓ pound tiger prawns, peeled and deveined
½ cup unsalted butter, cubed
chopped fresh chives for garnish
salt and pepper to taste

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

PRAWNS AND SCALLOPS ON THE HALF SHELL



Prawns and Scallops on the Half Shell image

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

3/4 lb medium prawns
3/4 lb bay scallop
1/3 cup white wine or 1/3 cup dry sherry
1 teaspoon unsalted butter
1/2 cup thinly sliced small mushroom
2 tablespoons whole wheat pastry flour
1/2 cup nonfat milk or 1/2 cup low-fat milk
1/3 cup grated parmesan cheese
1/3 cup whole wheat bread crumbs, finely ground

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

SCALLOP AND PRAWN STARTER



scallop and prawn starter image

plenty of flavour

Provided by jul34es

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • make the dressing,whisk together the chopped cilli,garlic.parsley,lime zest and juice and olive oil,season to taste.
  • cook the prawns and scallops in separate frying pans after heating them up first,when the prawns start turning pink add some of the dressing and stir together.
  • when the scallops start going brown on one side turn them over then add some of the dressing and stir,cook until firm then serve the prawns and scallops together

PRAWN AND SCALLOPS IN LEMON CREAM SAUCE



Prawn and Scallops in Lemon Cream Sauce image

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

450 -500 g uncooked king prawns (I allow 5 per person depending on the size of prawns.)
600 g scallops, no roe (I allow for 4 per person.)
1 tablespoon olive oil
3 garlic cloves, crushed
500 g asparagus, thin stemmed
200 g sugar snap peas, trimmed
3 teaspoons lemon juice
4 tablespoons dry white wine
1 cup cream
1 teaspoon fish stock granules
2 tablespoons fresh parsley, finely chopped
1 tablespoon dill

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.

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