Scallops And Crab In Cream Sauce Recipes

SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• Melt butter in a pan over medium-low heat; add the garlic, parsley, scallions (or green onions), wine, salt and pepper. Cover; simmer 10 minutes.
• Add the scallops; simmer for another 5 minutes.
• Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
• Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.

SCALLOPS AND CRAB IN CREAM SAUCE

Steps:

• Rinse the sea scallops. Crush the garlic clove. In a heavy skillet saute the garlic for about 30 seconds. Add in the sea scallops and sear on both sides, cook for about 1 - 2 min or until done. Remove the scallops to a plate. Add the heavy cream to the skillet and heat. Stir in the dillweed and cook until the cream begins to thicken 5 - 10 minutes. Chop the scallops. Drain the crab meat. Add both the crab and the scallops back into the cream sauce. Cook another 3-5 minutes. Serve over cooked pasta.

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.

SEARED SCALLOPS WITH MOREL CREAM SAUCE

Steps:

• Season the scallops on both sides with the salt and white pepper. Set a 12-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, place the scallops in the pan and saute for 2 minutes on the first side. Add the butter, placing the cubes in different parts of the pan. Cook the scallops for 1 minute longer, then turn and cook on the second side for 1 minute. Add the lemon juice and 2 teaspoons of the parsley and cook for 1 minute longer.
• Serve the scallops by dividing the sauce between 4warmed, shallow bowls and place 3 scallops in the center of each bowl. Garnish with the remaining parsley.
• 4 servings
• In a 1-cup heatproof glass or stainless steel bowl, place the morels and pour 3/4 cup of hot water over them, being sure that the mushrooms are submerged in the water. Allow to soak for 10 minutes. Remove from the water; rinse the morels under cool water, dice into 1/4-inch rings, set aside and reserve. Strain the remaining soaking water through cheesecloth and reserve separately.
• In a 1-quart saucepan, add the olive oil and 1 tablespoon of the butter over medium-high heat. Once the butter is melted, add the reserved sliced morels, the shallots, garlic, thyme, salt and pepper and saute until fragrant, about 1 minute. Add the white wine and balsamic vinegar and reduce until nearly dry, about 3 minutes. Add the reserved mushroom broth and cook until reduced to 2 tablespoons, about 5 minutes. Add the heavy cream and cook until reduced by half, about 10 minutes. Swirl the remaining butter into the sauce and adjust the seasoning. Set aside on a low heat until ready to use. (Do not allow sauce to boil or it will separate.)

SCALLOPS WITH A CREAMY SAUCE.

Steps:

• heat a little amount of oil in a pan
• add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
• next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
• Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
• serve the scallops with the sauce and season again, serve with a warm bread baton

SEAFOOD TRIO W/SHRIMP, SCALLOPS AND CRAB

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil in heavy-bottomed sauce pan over medium-low heat.
• Add scallion and a good pinch of salt. Cook about 5 minutes, stirring frequently. Do not allow to brown.
• Add flour and stir until all oil is absorbed, forming a heavy paste.
• Cook paste (this is a white roux with scallions in it at this stage) for about 2 minutes, stirring constantly to avoid browning.
• Add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.
• Add 1/2 of the clam juice, repeating the process.
• Stir in the wine.
• Stir in the cream.
• Add cayenne and white pepper.
• Bring sauce to a very low simmer. Taste sauce and adjust salt to taste. (I usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.).
• Test the thickness by dipping a spoon into the sauce and letting it run off. It should be just thick enough to coat and cling to the back of the spoon -- this is called "nappe" (pronounced "na-pay" by my culinary instructor but my college French professor would have said "nap",) in classical cooking. If it is too thick, add a bit more clam juice or cream until you get the desired thickness, and reheat to a very low simmer.
• Add parsley and stir to incorporate.
• Preheat 2 oval ramekins (we use about a 4"x6" size, but any oval large enough to contain 12 oz of seafood will work) by running them under hot water.
• Place 1/2 of shrimp in one end of each ramekin. Place 1/2 of crab in opposite end of each ramekin. Place 1/2 of scallops in the center of each ramekin. (Yes, you want the seafood separated into neat little sections. It works. Trust me.).
• Pour 1/2 of the sauce evenly over the contents of each ramekin. Don't worry if the sauce wants to stick on the top -- it will run down into the seafood as the "casserole" bakes.
• If desired, you can put a thin layer of panko to the top of each ramekin. (This is not how the original was done, but my sister likes a bit of contrast in her textures so I do this when I'm cooking for her as well, and it certainly doesn't hurt anything.).
• Bake for 20 minutes, or until the top begins to show signs of browning. If there is no sign of browning after 20 minutes, raise the shelf and turn your oven to broil. Broil for no more than 5 minutes! This depends on your oven, and if you cook the seafood too long, you will get rubbery seafood.
• Remove from oven and allow to rest for 5 minutes before serving.

SPECIAL SEAFOOD CASSEROLE

Steps:

• Preheat oven to 350°. In a Dutch oven, saute scallops, onion and celery in butter until scallops are firm and opaque. Stir in flour until blended. Add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheddar cheese, sherry, salt and cayenne, stirring until cheese is melted. Remove from heat; set aside., In a greased 11x7-in. baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and Parmesan cheese. , Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

SCALLOPS IN CREAM SAUCE

Steps:

• Cut the leeks nearly to the white part, with about 2 inches of green remaining; remove the outside layer. With a knife, make several cuts in the leeks so the sand will come out more easily when cleaned. Wash thoroughly.
• Chop the leeks; you should have about 1 1/4 cups. Slice the mushrooms. Melt 2 tablespoons of butter in a skillet. Add the leeks and saute over high heat. Add onion; shake the skillet to coat. Add salt, pepper, mushrooms, lemon juice, thyme sprigs and wine, and cook until most of the wine has evaporated. Add half-and-half. Stir and simmer.
• Using fingers, mix together the remaining tablespoon of butter (softened) and the cornstarch.
• Add scallops to the skillet. Cook over medium heat 2 minutes.
• Add the butter and cornstarch mixture to the skillet. Continue cooking and stirring. Add the parsley and blend. Remove thyme sprigs and serve.

CREAMY BAY SCALLOP SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
• Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
• Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

BACON-WRAPPED SCALLOPS WITH CREAM SAUCE

Steps:

• Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 350° for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. , Wrap each strip of bacon around a scallop; secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat; about 8 minutes. Stir in the mustard, syrup and salt. Bring to a boil and boil for 2 minutes. , Meanwhile, place the scallops on a greased baking sheet. Bake at 400° for 8-12 minutes or until firm and opaque. Serve with the cream sauce.