Scallops And Shrimp In White Bean Sauce Recipes

EASY SHRIMP AND SCALLOP IN WHITE WINE SAUCE

Steps:

• Heat oil over medium/high heat.
• Add garlic and onions.
• Stir constantly for 1 minute.
• Add shrimp and scallops.
• Continue stirring for 2 minutes.
• Add wine, basil, red pepper, chicken base.
• Allow to simmer 2 minutes.
• when cooked the shrimp will turn pink and the scallops will be opaque.
• Add butter, lemon juice, salt and pepper.
• Sprinkle with parsley and grated cheese.
• Toss with rice.
• (Any extra juices/sauce may be used for dipping bread).

TUSCAN SHRIMP WITH WHITE BEANS

Steps:

• Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
• Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
• Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

SHRIMP AND SCALLOPS WITH WHITE BEAN AND HERB SAUCE

Steps:

• In a small saucepan cook the onion and the garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is soft, add the wine, and simmer the mixture until the wine is reduced by half. Add the parsley, the basil, 1/2 cup of the beans, and the clam juice, simmer the mixture, stirring, for 1 minute, and in a blender purée it. In the saucepan stir together the puré, the remaining 1/2 cup beans, and salt and pepper to taste and simmer the mixture for 2 minutes.
• In a skillet, preferably non-stick, heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the shrimp, seasoned with salt and pepper, for 1 1/2 to 2 minutes on each side, or until they are cooked through. Transfer the shrimp with a slotted spoon to a plate and keep them warm. To the skillet add the scallops and sauté them, stirring, for 1 to 2 minutes, or until they are cooked through. Divide the bean sauce between 2 shallow bowls and arrange the shellfish over it.

SHRIMP AND SCALLOPS WITH WHITE BEAN AND HERB SAUCE

Steps:

• In a small saucepan cook the onion and garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is soft. Add the wine and simmer the mixture until the wine is reduced by half. Add the parsley, basil, 1/2 cup of the beans and the chicken broth, simmer the mixture stirring for 1 minute, and in a blender puree it. In the saucepan stir together the puree, the remaining 1/2 cup beans, and salt and pepper to taste and simmer the mixture for 2 minutes.
• In a skillet, preferably non-stick, heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it saute the shrimp, seasoned with salt and pepper, for 1-1/2 to 2 minutes on each side or until they are cooked through. Transfer the shrimp with a slotted spoon to a plate and keep them warm. To the skillet add the scallops and saute them, stirring, for 1 to 2 minutes, or until they are cooked through. Divide the bean sauce between 2 shallow bowls and arrange the shellfish over it.

SEA SCALLOPS AND SHRIMP WITH CHAMPAGNE BUTTER SAUCE

Steps:

• Melt 2 tablespoons of the butter in a large skillet (or two skillets, if necessary). Add the mushrooms and salt. Cook over medium heat, stirring, for 2 minutes. Add the shallots and cook briefly. Do not brown. Stir and add the champagne. Keep stirring until the champagne is almost evaporated. Add the cream and bring to a boil, stirring. Reduce to two-thirds over high heat.
• Add the scallops and shrimp. Add salt and pepper. Add the Tabasco and bring to a boil over high heat for 3 minutes. Add the lemon juice and stir in the remaining 4 tablespoons butter. Serve immediately.

SHRIMP AND SCALLOPS IN WINE SAUCE

Steps:

• Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic, onions, carrots and parsley in oil about 5 minutes, stirring occasionally, until carrots are crisp-tender.
• Stir in remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.

SCALLOPS AND SHRIMP IN WHITE BEAN SAUCE

Steps:

• Cook the onion and garlic in one tablespoon of oil in a small saucepan over low heat until the onion is soft. Add the wine, increase the heat to medium and simmer until the mixture is reduce in half. Add the basil, parsley, ½ cup of beans and the clam juice and simmer. Puree this mixture in a blender. Return the puree to the saucepan, add the remaining beans and salt and keep warm. Heat the remaining oil in a skillet over high heat and then sauté the scallops and the shrimp until the shrimp are pink and the scallops no longer translucent. Mix the scallops and shrimp with the bean sauce and serve over linguini.

SHRIMP AND SCALLOPS WITH SNOW PEAS BUTTER SAUCE RECIPE BY TASTY

Steps:

• Prepare marinade and marinate shrimp and scallops in the fridge for 3-4 hours.
• Mix together skillet ingredients (except milk and snow peas) in a wide skillet on medium-high. Then, add shrimp and cook in sauce for 3 minutes per side. let rest 3 min each side then flip in sauce
• Add snow peas and milk and let simmer. Remove from heat and let sit for 5 minutes.
• Cook again on low heat until sauce thickens and reduces down.
• Serve plain or alongside steamed rice.
• Enjoy!