SEARED SCALLOPS AND SHRIMP
Make and share this Seared Scallops and Shrimp recipe from Food.com.
Provided by Papa D 1946-2012
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
PAN SEARED SHRIMP AND SCALLOP SKEWERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large nonstick skillet over medium high to high heat.
- On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.
VENETIAN SHRIMP AND SCALLOPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
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.
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.
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
SAUTEED SCALLOPS & SHRIMP PASTA
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
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.
SEARED SCALLOPS ON SHRIMP AND TRUFFLE RISOTTO
Provided by Alan Wong
Categories Rice Appetizer Sauté Scallop Shrimp Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 appetizer servings
Number Of Ingredients 13
Steps:
- Bring clam juice and broth to simmer in medium saucepan. Reduce heat to low; cover to keep warm. Heat olive oil in heavy medium saucepan over medium-high heat. Add shrimp; sauté 1 minute. Using slotted spoon, transfer to bowl. Add onion to pan; sauté until translucent, about 1 minute. Add garlic; sauté 15 seconds. Add rice; stir 1 minute. Add wine; simmer until absorbed, about 1 minute. Add 1 cup clam juice mixture to rice; simmer until liquid is absorbed, stirring often. Continue adding liquid 1 cup at a time and stirring often, allowing each addition to be absorbed before adding next, until rice is tender but still firm to bite, about 20 minutes. Stir in butter and shrimp. Season with salt and pepper.
- Heat vegetable oil in heavy medium skillet over high heat. Sear scallops until golden brown and just opaque in center, about 1 minute per side. Divide risotto among 6 plates. Place 1 scallop atop risotto on each plate, drizzle lightly with truffle oil, sprinkle with chives, and serve.
- *Available at Italian markets, specialty foods stores, and some supermarkets.
SHRIMP OR SCALLOPS IN GARLIC BUTTER
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
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.
SEA SCALLOPS AND SHRIMP WITH CHAMPAGNE BUTTER SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 12 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 13 grams, Sodium 927 milligrams, Sugar 3 grams, TransFat 0 grams
More about "seared scallops and shrimp recipes"
SEARED SCALLOPS AND SHRIMP WITH BALSAMIC GLAZE RECIPE
From thespruceeats.com
4.2/5 (6)Total Time 1 hr 30 minsCategory Dinner, EntreeCalories 541 per serving
ULTIMATE GUIDE TO PAN SEARING SCALLOPS AND SHRIMP
From shop.hestancue.com
SHRIMP AND SCALLOP PASTA FOR TWO (25 MIN) - ZONA COOKS
From zonacooks.com
SOUTHERN SHRIMP TOAST (FROM SALTY DOG) - A SPICY PERSPECTIVE
From aspicyperspective.com
SEARED SCALLOPS WITH WHITE BEANS AND SPINACH RECIPE
From laptopon.dedyn.io
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE | THE RECIPE CRITIC
From therecipecritic.com
PAN-SEARED NANTUCKET CAPE SCALLOPS WITH SHRIMP
From greatchefs.com
SHEET PAN GARLIC BUTTER SHRIMP & SCALLOPS - DASH OF JAZZ
From dashofjazz.com
20 SHRIMP AND SCALLOP RECIPES | ALLRECIPES
From allrecipes.com
SEARED SCALLOPS WITH GARLIC MASHED POTATOES - DASH OF HERBS
From dashofherbs.com
PAN SEARED SHRIMP & SCALLOPS | CAUDLE'S CATCH SEAFOOD
From caudlescatchseafood.com
EASY PAN SEARED SCALLOPS / SHRIMP - CYNTHIA EATS
From cynthiaeats.com
PAN SEARED SCALLOPS AND SHRIMP - THERESCIPES.INFO
From therecipes.info
LEMON GARLIC BUTTER SCALLOPS - CAFE DELITES
From cafedelites.com
SHRIMP AND SCALLOP SCAMPI RECIPE - TASTING TABLE
From tastingtable.com
SEARED SCALLOPS AND SHRIMP BEST RECIPES
From wiki-recipes.info
LOW CARB SEARED SCALLOPS AND SPAGHETTI SQUASH RECIPE - JZ EATS
From jz-eats.com
GARLIC BUTTER SCALLOPS AND SHRIMP - TASTETORONTO
From tastetoronto.com
10 BEST SEA SCALLOPS AND SHRIMP RECIPES | YUMMLY
From yummly.com
SEARED SCALLOPS AND SHRIMP RECIPE - FOOD NEWS
From foodnewsnews.com
SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
From christinascucina.com
SEARED SCALLOP AND SHRIMP MEDLEY WITH A SWEET PEA PUREE
From recipecritique.com
PAN SEARED SHRIMP AND SCALLOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10-MINUTE SEARED SCALLOPS RECIPE WITH GARLIC BUTTER & LEMON
From flipboard.com
SHRIMP WITH SCALLOPS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER | WHOLESOME YUM
From wholesomeyum.com
SHRIMP AND SCALLOPS IN A LEMON BUTTER SAUCE - FOR THE LOVE OF …
From fortheloveofcooking.net
SCALLOPS AND GRITS WITH CAJUN SEASONINGS RECIPE
From thespruceeats.com
10 BEST BAKED SHRIMP SCALLOPS RECIPES | YUMMLY
From yummly.com
SEARED SHRIMP AND SCALLOPS WITH CAULIFLOWER RICE RISOTTO
From daydream-believer.org
SAUTéED SHRIMP AND SCALLOPS RECIPE - OH, THAT'S GOOD!
From ohthatsgood.com
SCALLOPS AND LEMON PASTA RECIPES - THERESCIPES.INFO
From therecipes.info
SEARED SCALLOPS WITH GARLIC BASIL BUTTER - INSPIRED TASTE
From inspiredtaste.net
SEARED SCALLOPS ON SHRIMP AND TRUFFLE RISOTTO - BIGOVEN
From bigoven.com
RESTAURANT STYLE TUSCAN SHRIMP AND SCALLOPS - MADE IN A DAY
From madeinaday.com
SEARED SCALLOPS AND CAULIFLOWER RICE RISOTTO - DR. DAVINAH'S EATS
From drdavinahseats.com
COD SHRIMP AND SCALLOPS RECIPE - THERESCIPES.INFO
From therecipes.info
GARLIC BUTTER SEARED SCALLOPS (LOW CARB, KETO) - GIMME DELICIOUS
From gimmedelicious.com
SEARED SCALLOPS WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love