Scallops And Shrimp In A Currysaffron Sauce Recipe 45

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SHRIMP AND SCALLOP CURRY



Shrimp and Scallop Curry image

Curry recipe is delicious served over rice. Recipe originally printed in Bon Appetit (December 1981)

Provided by ellie_

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

36 medium shrimp, peeled and devined (shells reserved)
2 green onions, minced
2 cloves garlic, minced
2 teaspoons curry powder
3 cups heavy cream
1 cup white wine
1 lb scallops
salt and pepper
1 tablespoon butter
1 tablespoon chopped fresh parsley

Steps:

  • Combine shells, green onion, garlic and curry powder in medium skillet over med.
  • high heat and cook for 1 minute.
  • Blend in cream and wine.
  • Increase heat to high and cook, stirring constantly for 5 minutes.
  • Remove from heat.
  • Discard shells.
  • Set sauce aside.
  • Season shrimp and scallops with salt, pepper and curry powder.
  • Heat butter in saucepan over med.
  • high heat.
  • Add shrimp and scallops in batches and cook for 2 minutes.
  • Remove shrimp and scallops from pan and set aside.
  • Add cream sauce to pan and cook until sauce is thick about 3 minutes.
  • Return shrimp and scallops to saucepan.
  • Blend in parsley.

Nutrition Facts : Calories 570.4, Fat 47.3, SaturatedFat 28.8, Cholesterol 247.8, Sodium 237.8, Carbohydrate 7.6, Fiber 0.4, Sugar 0.7, Protein 22.8

PASTA WITH SAFFRON SHRIMP AND SCALLOPS



Pasta with Saffron Shrimp and Scallops image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 12

4 tablespoons butter
4 tablespoons finely minced shallots
1 large carrot, finely minced
1 stalk celery, finely minced
1 teaspoon saffron dissolved in 1/2 cup dry white wine
1/2 cup heavy cream
1 cup fish stock (or 1/4 cup clam juice mixed with 3/4 cup chicken broth)
8 ounces (net weight) peeled and deveined shrimp, cut into 1 inch pieces
8 ounces scallops, "foot removed" and sliced horizontally
1 pound tomatoes, seeded and finely diced
1 pound black fettucine
1 cup thawed frozen petite peas, warmed in microwave oven

Steps:

  • The day before the party, make the base for the pasta seafood topping. Melt the butter in a skillet. When the foaming subsides, add the shallots, carrot and celery. Cover and cook over low heat for 10 to 15 minutes or until very tender and almost dissolved in butter. (If at any time the vegetables begin to stick to the skillet, add a tablespoonful of water or wine.) Uncover the skillet, add the saffron and white wine and boil over high heat until almost all of the wine has evaporated. Add the fish stock and simmer for 5 minutes. Season to taste with salt and pepper (do in advance up to this point.) Boil the pasta until al dente. While this is cooking, add the heavy cream to the skillet and simmer again until the sauce is slightly thickened. Add the shrimp and scallops and simmer just until the seafood is cooked through. Add the tomatoes and simmer just for a minute to warm them through without really cooking them. Adjust the seasoning. Drain the pasta and portion it out among 6 warm pasta bowls. Ladle the saffron seafood sauce over the top and garnish with warm microwaved peas.

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE



Shrimp and Scallops in Garlic Cream Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/4 cup olive oil, plus 2 tablespoons
5 cloves garlic, finely chopped
4 cloves shallots, chopped
2 cups white wine
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
1 teaspoon chopped thyme leaves
2 cups heavy cream
1 1/2 pounds (20/30 count) sea scallops
1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on
1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment
1/2 cup grated Pecorino Romano

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.

SHRIMP AND SCALLOP CURRY



Shrimp and Scallop Curry image

Provided by John Phillips

Categories     Milk/Cream     Ginger     Rice     Shellfish     Sauté     Quick & Easy     Scallop     Shrimp     Curry     Cilantro     Bon Appétit     Hawaii

Yield Makes 6 servings

Number Of Ingredients 11

1 tablespoon butter
2 tablespoons minced peeled fresh ginger
4 large garlic cloves, minced
1 tablespoon curry powder
1 1/2 pounds uncooked large shrimp, peeled, deveined
1 pound sea scallops
6 green onions, chopped
1 cup whipping cream
1 teaspoon grated lemon peel
1 1/2 cups long-grain white rice, freshly cooked
1/2 cup chopped fresh cilantro

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.

SCALLOPS AND SHRIMP IN A CURRY/SAFFRON SAUCE RECIPE - (4/5)



Scallops and Shrimp in a Curry/Saffron Sauce Recipe - (4/5) image

Provided by á-1230

Number Of Ingredients 12

4 large garlic cloves, minced
2 Tbsp ginger, minced
4 Tbsp butter
1 Tbsp curry powder
1 1/2 pounds uncooked large shrimp, peeled, deveined
1 pound sea scallops
6 green onions, chopped
1 cup whipping cream or 1/2 and 1/2 cream
1 teaspoon grated lemon peel
1 1/2 cups long-grain white rice, freshly cooked
1/2 cup chopped fresh cilantro
8 strands of saffron

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream, saffron and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood sauce, then cilantro.

SHRIMP AND SCALLOP STIR-FRY



Shrimp and Scallop Stir-Fry image

This is a simple and light-tasting scallop and shrimp stir-fry. When served with rice, it makes a delicious meal.

Provided by Shana

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons butter, divided
1 pound fresh asparagus, cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small onion, sliced
½ pound medium raw shrimp, peeled and deveined
½ pound raw scallops
1 tablespoon dried parsley
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons lemon juice

Steps:

  • Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
  • Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g

SHRIMP OR SCALLOPS IN GARLIC BUTTER



Shrimp or Scallops in Garlic Butter image

This dish is really quick, and easy to prepare, but its filled with terrific, rich flavor. I've made it with both the shrimp and the scallops, and both worked very well.

Provided by Kozmic Blues

Categories     Very Low Carbs

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb peeled and deveined shrimp or 1 lb sea scallops, your choice
3 tablespoons butter
1 small shallot, finely minced
3 cloves garlic, mashed into a paste (or finely minced)
2 tablespoons sherry wine
2 tablespoons fresh minced parsley, for garnish

Steps:

  • In a large skillet, heat butter over medium high heat.
  • When butter begins to foam, add the garlic paste and shallot and saute for a minute or two, to soften a bit.
  • Add the seafood of your choice: For the shrimp, saute for 2-3 minutes or until shrimp turn pink.
  • For the scallops, saute 3-5 minutes, or until scallops turn opaque.
  • Once the seafood is cooked through, remove to a plate and cover.
  • Add the sherry to the melted butter and warm through for about a minute or two.
  • Pour sauce over seafood, top with parsley, and serve.

SAUTEED SCALLOPS & SHRIMP PASTA



Sauteed Scallops & Shrimp Pasta image

I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 14

8 uncooked shrimp (16-20 per pound), peeled and deveined
6 sea scallops (about 12 ounces)
1/2 teaspoon seafood seasoning
3 tablespoons unsalted butter, divided
1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved
1/2 cup frozen peas, thawed
1/4 cup finely chopped shallots
1/3 cup white wine or chicken broth
4 ounces uncooked angel hair pasta
1/4 cup plus 1 tablespoon chopped fresh parsley, divided
2 large garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 tablespoons grapeseed oil

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., ,

Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.

SHRIMP & SCALLOP STROGANOFF



Shrimp & Scallop Stroganoff image

Elegant comfort food, perfect for a dinner party! A delicious simple seafood sauce with tender shrimp & scallops. Serve with egg noodles or white rice.

Provided by VALARIE34

Categories     Seafood     Shellfish     Scallops

Time 40m

Yield 6

Number Of Ingredients 10

2 tablespoons butter, divided
1 (8 ounce) package fresh mushrooms, sliced
1 pound shrimp, peeled and deveined
1 pound sea scallops, rinsed and drained
2 tablespoons all-purpose flour
½ teaspoon ground black pepper
1 (8 ounce) bottle clam juice
1 cup sour cream
2 tablespoons dry sherry
1 tablespoon chopped fresh parsley

Steps:

  • Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
  • Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
  • In a medium bowl, mix together the flour, black pepper, and clam juice.
  • Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 8.3 g, Cholesterol 168.2 mg, Fat 13.9 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 7.8 g, Sodium 395.1 mg, Sugar 0.7 g

SPICY SHRIMP 'N' SCALLOP SKEWERS



Spicy Shrimp 'n' Scallop Skewers image

We serve these skewers with some grilled steaks and a garden salad. I'm hungry just thinking about it! -Traci Wynne, Denver, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon dried thyme
1/8 teaspoon each white pepper, cayenne pepper and black pepper
18 uncooked large shrimp (about 3/4 pound)
12 sea scallops (1-1/2 pounds)

Steps:

  • In a small saucepan, melt butter. Stir in seasonings; set aside and keep warm. Peel and devein shrimp, leaving tails on. On six metal or soaked wooden skewers, alternately thread shrimp and scallops., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture.

Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 128mg cholesterol, Sodium 316mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

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