Sea Scallops And Shrimp With Asparagus Endive And Vin Cotto Recipes

VENETIAN SHRIMP AND SCALLOPS

Steps:

• Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
• Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
• Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

SAUTEED SCALLOPS & SHRIMP PASTA

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., ,

SHRIMP AND SCALLOP STIR-FRY

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.

SCALLOPS WITH ASPARAGUS

Steps:

• Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
• Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
• Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
• Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
• Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
• Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
• Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
• Serve scallops topped with asparagus and sauce.

ITALIAN SHRIMP AND SCALLOP RISOTTO

Steps:

• Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
• Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
• Pour fish stock into a saucepan over medium heat and bring to a simmer.
• Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
• Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
• Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

ASPARAGUS SCALLOP STIR-FRY

Steps:

• If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, chicken broth and soy sauce until smooth; set aside. , In a large skillet, saute the asparagus, onion and celery in 1 tablespoon oil for 3 minutes. Add mushrooms and water chestnuts; stir-fry for 2-3 minutes or until crisp-tender. Remove vegetable mixture and set aside., In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops are firm and opaque. Stir chicken broth mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add vegetables; heat through. Sprinkle with almonds. Serve with rice if desired.

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.

SKILLET SEA SCALLOPS

Steps:

• In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere. , In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm., Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.

THAI-STYLE SCALLOPS AND ASPARAGUS

Steps:

• Combine the shallots, lemon grass, ginger, garlic, shrimp paste, coriander, lime zest and juice in a food processor or a large mortar. Thrash to a paste.
• Heat the oil in a heavy sauté pan on high. Add the seasoning paste and cook, stirring, 1 minute. Add the asparagus and stir. Add the scallops, reduce heat to medium and cook, stirring gently, another 3 minutes. Add the fish stock, coconut milk and sriracha, simmer another 2 minutes. Adjust the seasoning with salt and more sriracha to taste. Serve with the steamed jasmine rice.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
• Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

SEA SCALLOPS AND SHRIMP WITH ASPARAGUS, ENDIVE AND VIN COTTO

Steps:

• 1. Season sea scallops and shrimp with salt and pepper. 2. In a large sauté pan over medium to high heat add olive oil. When olive oil is hot, add sea scallops and cook until golden brown on one side, flip over and then add shrimp; cook for 1 minute. 3. Add asparagus and cook for 30 seconds more. Add endive and cook for 10 seconds. Remove from heat. Plate immediately and drizzle each portion with Vin Cotto and serve. Tips (a) Shrimp only need to be cooked until they turn orange, approximately 1 minute. (b) Asparagus and endive should be cooked very quickly and still kept slightly crisp and not brown.

DIVER SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BUTTER SAUCE

Steps:

• Preheat oven to 300 degrees. Place endives in a stainless steel pot. Combine water, sugar, lemon juice with endives. Cover with a napkin or dish towel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside. Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove. In another saute pan, add butter and let brown. Add balsamic vinegar, endive juice, salt, pepper, chopped herbs, and diced tomatoes. On 6 dinner plate, fan out 4 pieces of endives. Warm plates in oven for 2 to 3 minutes. Remove plates form oven and place scallops over endive and lightly nap with sauce. Serve immediately.

SCALLOPS WITH ENDIVE

Steps:

• If ocean scallops are used, cut them into quarters. Set aside.
• Trim off the ends of the endive. Cut the endive crosswise into 1-inch pieces. There should be about 4 cups loosely packed.
• Heat the butter in a skillet and add the shallots. Cook briefly and add the endive and lemon juice. Cook, stirring, until wilted. Add the wine and bring to the boil. Cover closely and let simmer 5 minutes.
• Add 3/4 cup of cream, the saffron, pepper flakes, salt and pepper and cook, uncovered, over high heat, stirring often, about 3 minutes.
• Add the scallops and cook, stirring, about 1 minute. Add the remaining cream, salt and pepper. Let cook about 2 minutes or until the scallops have lost their raw look. Do not overcook.

SEARED SCALLOPS AND SHRIMP

Steps:

• Prepare the sauce first by heating the olive oil in the pan. Add minced garlic, vanilla and cream, let it come to a simmer.
• Add whiskey in and cook the sauce until it is reduced slightly. Toss in the chopped fresh parsley after the sauce is ready. Set the sauce aside and tend to the scallops or shrimp.
• Brush both sides of the scallops or shrimp with olive oil and season with salt and pepper and let sit for 10 minutes. In a heavy skillet, heat the remaining olive oil on medium high until hot, but not smoking.
• Pan-sear the scallops for 1-2 minutes on each side. The sides on the scallops must be slightly browned each time. For cooking the shrimp, sear until just pink and cooked through.
• Can be served over Recipe #282834 or rice with the Vanilla Whiskey sauce spooned over.

SEA SCALLOPS ON ASPARAGUS

Steps:

• Coarsely chop the mushrooms and combine them in a large, non-reactive saucepan with five cups of water. Simmer gently for about one-and-a-half hours.
• Strain the liquid, pressing to get all possible juice. Discard mushrooms or reserve. Return the liquid to the pan and boil over high heat until reduced to about a half cup. Set aside.
• Break off the woody asparagus bottoms and peel the lower third. Remove the heads and halve them the long way, then slice the stems across into coins about one-eighth-inch-thick. Combine the honey, lime juice, tarragon and thyme in a small cup.
• Put the dark olive oil in a wide, nonreactive skillet over medium-high heat. When it is hot, add the asparagus pieces and stir-fry for one-and-a-half minutes, or just until they start to change color. Stir in the honey mixture and cook one minute more, then remove the asparagus with a slotted spoon and set aside.
• Add the mushroom essence to the asparagus pan, raise the heat to high and reduce to a generous quarter cup. Set aside.
• Right before serving, put one tablespoon of the light olive oil in a wide, nonstick skillet over medium-high heat. Dust half the scallop pieces with seasoned flour (see note), place them in the pan and add one tablespoon of the butter. Cook the scallops about one-and-a-half minutes per side, basting with the fat. They should be golden, barely cooked. Set aside, uncovered, and repeat with the remaining oil, butter and scallops.
• Add the reduced mushroom essence to the scallop pan and bring to a boil, scraping. Stir in the asparagus, plus any escaped juices, and reheat.
• Make a nest of the asparagus on each plate and pour the juices over them. Arrange six scallop pieces on each nest and serve at once.

ASPARAGUS SEA SCALLOP RISOTTO

Steps:

• Prepare the asparagus: Wash the asparagus and snap each stalk in half. Cut the bottom halves into pieces and boil them for 10 minutes in 12 ounces of water. Discard these woody bits and save the water. Cut the top halves into three portions. Boil these more tender pieces in the same water for 5 minutes. Set the asparagus pieces to one side and save the water that now has been infused with the asparagus flavor.
• Cook the scallops: Drain the scallops and dry well between layers of paper towel. Put a heavy bottomed 10" or 12" sauté pan over medium-high heat and add a Tablespoon of oil and a teaspoon of butter. Salt and pepper one side of the scallops and, when the pan is nice and hot, cook the scallops for 2 minutes on the seasoned side. Remove to a plate, salt and pepper the other side of the scallops, and put any liquid from the pan in with the asparagus water. Add another Tablespoon of oil and a little butter and cook the other side of the scallops for 2 minutes.
• Break the barely cooked scallops into pieces. Remove to a plate and keep the scallops warm in a 200º oven.
• Put any juices from the pan in with the asparagus nectar. Deglaze the pan with a few Tablespoons of water or white wine, as desired, and add the liquid to the asparagus water.
• Bring the asparagus water back to temperature, add the 2 cups of broth and the other 8 ounces of water and let simmer. Depending on the saltiness of the broth, you may want to add a little more salt, according to taste. By now, you will have a very nice broth with which to season the rice. Keep it hot but not boiling as you cook the rice.
• Sautee the chopped onion in 2 Tablespoons of oil and a Tablespoon of butter over medium heat until translucent. Add the dry rice and cook for 1 minute, stirring constantly. Add the white wine and simmer for 1 more minute. Raise the heat on the burner to medium high and set the timer for 16 minutes.
• Add 1 cup of the hot broth and allow it to cook in for 3 or 4 minutes. Then add another cup of broth, stirring to lift the rice off of the bottom.
• Add more hot broth as necessary to keep the rice wet and just a little soupy, keeping the heat fairly high throughout.
• Three minutes before the time is up, add the scallop pieces and any juice from the plate. One minute before time is up add the asparagus and carefully incorporate so the tips don't break apart.
• Add a small amount of broth if the rice is super-absorbent. There should always be a little extra liquid in the pan.
• When the time is up, remove from the heat and mix in the cheese. Top the risotto with a spoonful of parmesan and serve piping hot with crusty bread. Such good flavors - enjoy!

SHRIMP, CLAMS, AND SCALLOPS PASTA

Steps:

• Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
• Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
• Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.

VENETIAN SHRIMP AND SCALLOPS

Steps:

• Lightly coat the sea scallops in flour.
• Preheat a large skillet over medium high heat.
• Add oil and butter.
• When butter melts into oil, add scallops.
• Brown scallops 2 minutes on each side, then remove from pan.
• If the pan looks a little dry, add an additional drizzle of olive oil to the pan, then add the garlic, shallots, and crushed red pepper flakes.
• Reduce heat, and saute garlic and shallots 2 minutes, stirring constantly.
• Add wine to the pan and free up any bits that are stuck to the pan.
• Reduce wine about a minute, then add stock, tomatoes and saffron threads.
• When liquids come to a bubble, add shrimp and cook 3 minutes.
• Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer.
• Transfer shrimp and scallops to a serving dish and top with basil and lemon zest.
• Serve with crusty bread to enjoy the juices.

SCALLOPS AND ASPARAGUS STIR-FRY

Steps:

• Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened. , Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.

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. SCALLOP AND ASPARAGUS CAKES

Steps:

• Whisk olive oil, chives, lemon juice and shallots in bowl to blend (can be prepared 4 hours ahead. let stand at room temperature).
• Shrimp cakes: Cook asparagus in large pot of boiling salted water until crisp tender, about 3 minutes. Drain. Refresh under cold water and drain well.
• Finely dice 4 asparagus spears. Transfer to large bowl. Reserve remaining asparagus for garnish.
• Melt 2 tablespoons butter in heavy small skillet over medium heat. Add 2/3 cup shallots and saute 2 minutes. Add shallots to chopped asparagus. Mix in shrimp, scallops, breakcrumbs, bell pepers, eggs and chives. Season generously with salt and pepper. Form shrimp mixture into 8 rounds 3 1/2 to 4 inches. Place on baking sheet (can be prepared 2 hours ahead. cover and refrigerate).
• Melt 2 tablespoons butter in heavy large nonstick skillet over medium heat. Add shrimp cakes and cook in batches until golden brown and cooked through, about 5 minutes per side. Place 1 shrimp cake in center of each plate. Arrange 4 asparagus spears around each shrimp cake, overlapping at corners to form box. Spoon some vinaigrette over. Serve, passing remaining vinaigrette.
• Note: I add a little lime juice, garlic and ginger and don't use salt.

STIR-FRIED SCALLOPS AND ASPARAGUS

Steps:

• Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm. , Meanwhile, in a nonstick skillet or wok, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Add scallops. Stir-fry until scallops are firm and opaque, 3 minutes. , Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.

SAUTEED SHRIMP AND ENDIVE

Steps:

• Heat 2 tablespoons oil in a large skillet over high heat. Season shrimp generously with salt and pepper. Add to skillet; cook, tossing frequently, until just opaque throughout, 4 to 5 minutes. Remove shrimp.
• Add remaining tablespoon oil to skillet; add endive, and season with salt and pepper. Cook over high heat just until endive begins to soften, 2 to 3 minutes. Add wine (if using); cook until syrupy, 3 to 4 minutes.
• Return shrimp to skillet. Add parsley, and toss until shrimp is heated through, about 1 minute. Serve with lemon wedges, if desired.

SCALLOPS AND SHRIMP WITH MUSHROOMS

Steps:

• Season the scallops and shrimp with freshly ground pepper and set aside.
• In a 12 inch non-stick skillet, heat 2 tablespoons of olive oil until smoking.
• Place the scallops in and DO NOT move them.
• Allow them to cook until crisp and golden brown, unmoved on same side for 5 to 6 minutes.
• In a 14 inch saute pan, heat remaining olive oil over high heat until smoking.
• Add shallots and saute until softened, about 3 to 4 minutes.
• Slice the mushrooms into 1/4 inch slices and add them to the saute pan.
• Toss 3 to 4 minutes until softened.
• Add the shrimp.
• Add the vinegar and turn shrimp until they are pink.
• Then add the frisee or endive.
• Toss quickly, season with salt and pepper to taste, and divide among 2 dinner plates.
• Without turning the scallops, remove scallops and arrange 8 on each plate.
• Drizzle with olive oil and serve.