Shrimp And Scallops Veracruz Ww Recipes

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SHRIMP AND SCALLOPS VERACRUZ (WW)



Shrimp and Scallops Veracruz (Ww) image

Adapted from recipe in WW magazine. the original recipe called for picholine olives (which I couldn't find) and pickled jalapenos (which I also couldn't find), so I made subs for both of these and it was a very good dish for dinner which we enjoyed. Only 4 points/serving!

Provided by ellie_

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb shrimp, shelled and de-veined
1/2 lb scallops
1/2 lime, juice only
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano (or 2 teaspoons fresh oregano)
2 cups canned tomatoes (15 ounce can)
2/3 cup jalapeno-stuffed green olives, quartered
1 serrano chili pepper, seeded and chopped

Steps:

  • In a bowl combine shrimp and scallops with the lime juice and 1/4 teaspoon salt; cover and chill for 30 minutes.
  • In a large skillet heat the olive oil and then add the onion and cook for 5 minutes; stir in galic and oregano (original recipe called for 2 tsp fresh oregano, but I used 1 tsp dried oregano) cook for 1 minute.
  • Stir in tomatoes, ollives and chili pepper plus 1 tablespon juce form olive jar and bring to a boil; stirring (2-5 minutes).
  • Stir in srhimp and scallops and reduce heat and simmer, covered until seafood is done (6-10 minutes).

BACON WRAPPED SHRIMP AND SCALLOPS



Bacon Wrapped Shrimp and Scallops image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 26m

Yield 24 pieces

Number Of Ingredients 9

12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
12 large sea scallops, trimmed and well drained
1 lime, juiced and zested
1 tablespoon toasted sesame oil
1 tablespoon grill seasoning or coarse salt and black pepper
1 teaspoon hot red pepper flakes
12 slices center cut or applewood smoked bacon, cut in 1/2
Toothpicks
3 scallions, very thinly sliced on an angle

Steps:

  • Preheat oven to 425 degrees F.
  • Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.
  • Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.
  • Arrange cooked seafood on platter and sprinkle with chopped scallions.

VENETIAN SHRIMP AND SCALLOPS



Venetian Shrimp and Scallops image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 17

1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping
Serving Suggestions: Asparagus with Prosciutto
Dessert Suggestions: Lemon sorbet dessert cups

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 SAUTé



Shrimp and Scallop Sauté image

Categories     Citrus     Garlic     Mushroom     Shellfish     Tomato     Sauté     Quick & Easy     Wheat/Gluten-Free     Scallop     Shrimp     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

3 tablespoons butter
3 tablespoons olive oil
6 large garlic cloves, minced
1 pound mushrooms, sliced
2 tablespoons tomato paste
1/4 cup dry white wine
1/4 cup fresh lemon juice
1 pound medium shrimp, peeled, deveined
1 bunch green onions, sliced
1 pound bay scallops
1/3 cup chopped fresh parsley

Steps:

  • Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute. Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute. Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.

RISOTTO WITH SHRIMP AND SCALLOPS (WW)



Risotto With Shrimp and Scallops (Ww) image

Make and share this Risotto With Shrimp and Scallops (Ww) recipe from Food.com.

Provided by lazyme

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 1/2 cups low sodium chicken broth
1 tablespoon olive oil
1 teaspoon olive oil
1 medium onion, chopped
7 ounces arborio rice or 7 ounces other short-grain rice
1 cup dry white wine
10 ounces medium shrimp, peeled and deveined
10 ounces bay scallops, rinsed and drained
1 tablespoon parmesan cheese, freshly grated
1 teaspoon parmesan cheese, freshly grated
1 tablespoon fresh thyme (or 1 teaspoon dried leaves, crumbled)
fresh ground black pepper, to taste

Steps:

  • In a medium saucepan, bring the broth to a boil; reduce the heat and keep at a simmer.
  • Place another medium saucepan over medium heat 30 seconds; heat the oil 30 seconds more.
  • Add the onion; cook, stirring frequently, 2 minutes, until softened.
  • Stir in the rice; cook, stirring constantly, 1 minute.
  • Add the wine and 1/2 cup of the broth; cook, stirring constantly, until all the liquid is absorbed.
  • Continue adding the broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more broth, until all but 1 cup of the broth has been used.
  • Add the remaining cup of broth, the shrimp and scallops; cook, stirring constantly, 6-8 minutes, until all the liquid is absorbed, the shrimp are pink, the scallops are just opaque and the mixture is creamy.
  • Remove from the heat; stir in the cheese, thyme and pepper.
  • Divide evenly among 4 plates and serve at once.
  • SERVING (1 CUP) PROVIDES: 1 Fat, 1/4 Vegetable, 2 Proteins, 1 3/4 Breads, 80 Optional Calories.
  • PER SERVING: 420 Calories, 9 g Total Fat, 2 g Saturated Fat, 112 mg Cholesterol, 341 mg Sodium, 45 g Total Carbohydrate, 1 g Dietary Fiber, 31 g Protein, 107 mg Calcium, 9 points.

Nutrition Facts : Calories 457.7, Fat 8.3, SaturatedFat 1.7, Cholesterol 133.6, Sodium 313.6, Carbohydrate 48.6, Fiber 1.9, Sugar 2, Protein 34.9

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 AND SCALLOPS IN WINE SAUCE



Shrimp and Scallops in Wine Sauce image

Looking for a hearty dinner? Then check out this shrimp and scallops dish that is ready in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons olive or vegetable oil
1 clove garlic, finely chopped
2 medium green onions, sliced (2 tablespoons)
2 medium carrots, thinly sliced (1 cup)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1 pound uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
1 pound sea scallops, cut in half
1/2 cup dry white wine or chicken broth
1 tablespoon lemon juice
1/4 to 1/2 teaspoon crushed red pepper

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.

Nutrition Facts : Calories 185, Carbohydrate 6 g, Cholesterol 125 mg, Fiber 1 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg

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.

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Top Asked Questions

How to cook shrimp with scallops and spinach?
Season the shrimp and scallops on both sides with salt and pepper. Heat some oil in a large skillet over medium-high heat. Cook the scallops for 2-3 minutes on each side, then remove them from the skillet. Add some butter and shallots to the skillet and cook for 1 minute. Stir in the spinach and red crushed pepper, season with salt and pepper.
What is Tuscan shrimp and scallops?
This Tuscan shrimp and scallops is succulent shrimp, scallops, and fresh spinach, tossed in a creamy parmesan sauce. I love quick and easy recipes such as creamy garlic shrimp, creamy garlic scallops, and this creamy Tuscan shrimp and scallops. Whenever I want to impress my family and friends with restaurant-quality meals, I make them this dish.
How do you cook shrimp with scallops and lime juice?
Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm. Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through. Pour the sauce over the shrimp and scallops and serve immediately.
How to cook sea scallops in a pan?
Directions. 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,...

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