Seitan Seafood Scallops Fish Clams Shrimp Recipe 375

SEITAN SEAFOOD (SCALLOPS, FISH, CLAMS, SHRIMP) RECIPE - (3.7/5)

Steps:

• To make the raw gluten, mix together the gluten flour and the water. Mix until if forms a smooth, firm dough. Knead briefly. Keep your hands wet when handling the dough for the rest of steps. For Scallops: Shape the raw gluten dough into a long roll about 1 inch / 2.5 cm in diameter. Cut into little rounds like very thin scallops. Mix the cooking broth ingredients and bring to a boil. Drop in the gluten rounds and simmer for 30 minutes. Refrigerate overnight in the cooking broth. For Fish: flatten the raw gluten into very thin fillet shapes. If your pieces are too big, just cut them. Mix the cooking broth and bring to a low boil. Add the gluten fillets and return to a low boil, rather than a simmer and cook for 30 minutes. this makes a softer seitan. Refrigerate overnight in the cooking broth. For Clams: Tear the raw gluten into tiny bits. Bring the cooking broth to a boil and drop in the gluten pieces. Boil for 3 minutes and refrigerate overnight in the cooking broth. For Shrimp: cut the raw gluten into little wedge shapes about 1 1/2 / 3.5 cm long and 1/2 inch / 1.5 cm thick. Mix the cooking broth and bring to a simmer. Drop in the gluten and simmer for 30 minutes. Refrigerate overnight in cooking broth.

SHEILA'S BATTER FOR CLAMS, SHRIMP, SCALLOPS, ONION RINGS

Steps:

• Add salt and pepper to flour and baking powder.
• Mix egg and milk together.
• Combine all, and mix well.
• Dip seafood in batter, and then deep fry in hot oil, at 350, until seafood is no longer opague color in the middle, and/or batter is a golden brown, approximately 3-5 minutes.
• Drain on paper towels, and serve hot.

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.