Shrimp Scallop And Cod Lasagne Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHRIMP AND SCALLOP LASAGNA



Shrimp and Scallop Lasagna image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops, cut in half or quartered if very large
3/4 pound medium shrimp, peeled and deveined
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.
  • In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
  • Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
  • Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.
  • Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

SEAFOOD LASAGNA WITH CRAB AND SHRIMP



Seafood Lasagna with Crab and Shrimp image

I improved on a friends recipe...now it is the best I ever cooked or tasted!

Provided by Rayna Jordan

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h30m

Yield 8

Number Of Ingredients 16

9 lasagna noodles
1 tablespoon butter
1 cup minced onion
1 (8 ounce) package cream cheese, softened
1 ½ cups cottage cheese
1 egg, beaten
2 teaspoons dried basil leaves
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
⅓ cup milk
⅓ cup dry white wine
1 (6 ounce) can crabmeat, drained and flaked
1 pound cooked small shrimp
¼ cup grated Parmesan cheese
½ cup shredded sharp Cheddar cheese

Steps:

  • Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
  • In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.
  • Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and Parmesan cheese.
  • Bake in preheated oven for 45 minutes, or until heated through and bubbly.

Nutrition Facts : Calories 470.5 calories, Carbohydrate 29.9 g, Cholesterol 205.6 mg, Fat 23.5 g, Fiber 1.3 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1205.5 mg, Sugar 3.9 g

SHRIMP, SCALLOP, AND COD LASAGNE



Shrimp, Scallop, and Cod Lasagne image

Categories     Cheese     Dairy     Fish     Onion     Shellfish     Vegetable     Appetizer     Bake     Cod     Scallop     Shrimp     Winter     Gourmet

Yield Serves 12 to 16 as a first course

Number Of Ingredients 19

For sauce
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups white fish stock
2 cups milk
1/4 cup medium-dry Sherry
1 tablespoon fresh lemon juice
2 pounds fennel bulb (sometimes called anise), sliced thin and chopped (about 4 cups)
white and pale green parts of 1 1/2 pounds leeks, halved lengthwise, chopped, rinsed well, and drained (about 4 cups)
4 tablespoons extra-virgin olive oil
1 pound medium shrimp (31 to 35), shelled and cut crosswise into 1/2-inch pieces
1 pound sea scallops
1 pound cod fillet, cut into 3/4-inch dice
1 large egg, beaten lightly
4 teaspoons fresh lemon juice
1 cup heavy cream
twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
3 tablespoons fine dry bread crumbs
1 3/4 cups freshly grated Parmesan (about 7 ounces)

Steps:

  • Make sauce:
  • In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in stock, milk, Sherry, and lemon juice in a stream and simmer, whisking occasionally, until thickened, about 10 minutes. Sauce may be prepared up to this point 3 days ahead and chilled, its surface covered with plastic wrap.
  • In a large non-stick skillet cook fennel and leeks with salt and pepper to taste in 2 tablespoons oil over moderate heat, stirring, until softened and beginning to turn golden and transfer to a large bowl.
  • In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté shrimp with salt and pepper to taste until pink and just cooked through, about 30 seconds on each side. Add shrimp to fennel mixture.
  • Remove tough muscle from side of each scallop and cut scallops into 1/2-inch pieces. In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté scallops and cod, stirring, until opaque and just cooked through, about 1 1/2 minutes. Add scallops and cod to shrimp mixture. In a small bowl whisk together egg and lemon juice and stir into seafood mixture.
  • Transfer sauce to a bowl and whisk until smooth. In another bowl with an electric mixer beat cream until it just holds soft peaks and fold into sauce gently but thoroughly.
  • Preheat oven to 375°F.
  • Pour 1 cup sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagna sheets, making sure they do not touch each other. Spread one third shrimp mixture over pasta and sprinkle with 1 tablespoon bread crumbs. Drop one fourth remaining sauce onto shrimp mixture by spoonfuls and gently spread with back of spoon. Sprinkle 1/2 cup Parmesan over sauce and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with remaining 1/4 cup Parmesan.
  • Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until bubbling and golden. Let lasagna stand 5 minutes before serving.

SEAFOOD LASAGNA



Seafood Lasagna image

This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. -Elena Hansen, Ruidoso, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

1 green onion, finely chopped
2 tablespoons canola oil
2 tablespoons plus 1/2 cup butter, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1-1/2 cups 2% milk
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained

Steps:

  • In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside., In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture., Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 633mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

SHRIMP AND SCALLOP LASAGNA



Shrimp and Scallop Lasagna image

Make and share this Shrimp and Scallop Lasagna recipe from Food.com.

Provided by KathyP53

Categories     European

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

12 lasagna noodles (I used the kind you don't have to boil)
3 tablespoons unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 lb sea scallops
3/4 lb medium shrimp, peeled and deveined
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 375°F; spray 13X9" pan with vegetable oil cooking spray.
  • Melt butter in a large, heavy skillet and cook onion over how heat until very soft, about 5 minutes. Add the garlic and cook about 1 minutes longer. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the Romano cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3-4 minutes, then add the shrimp and cook for 1-2 minutes or just until the shrimp turn pink. Turn off the heat.
  • Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with lasagna noodles, placing them side by side. Spoon 1/3 of sauce over the noodles, distributing half of the seafood evenly. Layer with more lasagna noodles, 1/3 of sauce, and remaining seafood. Cover with remaining noodles and the remaining sauce. Don't spoon any seafood on top of the noodles, just use sauce. Tuck in any edges of the noodles so they are all coated with sauce. Top with Parmesan.
  • Bake for 25 minutes, uncovered, or until bubbly and browned. Allow to sit for 10 minutes before serving.

Nutrition Facts : Calories 406.2, Fat 18.9, SaturatedFat 11.3, Cholesterol 120, Sodium 811.3, Carbohydrate 34.4, Fiber 1.4, Sugar 1.6, Protein 23.9

SHRIMP AND SCALLOP LASAGNA



Shrimp and Scallop Lasagna image

This recipe is courtesy Martha Nesbit as adapted by Paula Deen on her Houswarming episode on FoodNetwork TV. I have taken the liberty to add a few optional elements, I hope I do the recipe justice.

Provided by Manami

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup freshly grated romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper or 1/8 teaspoon white pepper
3 tablespoons diced roasted red peppers, drained (optional)
1/2 cup small frozen green pea, thawed (optional)
3/4 lb sea scallops, halved or quartered
3/4 lb medium shrimp, peeled and deveined
1/2 cup freshly grated parmesan cheese
vegetable oil cooking spray
paprika, garnish (optional)

Steps:

  • Preheat oven to 375°F.
  • Spray a 13x10" baking dish or aluminum foil pan with vegetable cooking spray.
  • In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes.
  • Drain and set aside.
  • Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes.
  • Add the garlic and cook about 1 minute more.
  • Over medium-low heat, stir in the flour witha whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more.
  • When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well.
  • Add the roasted red peppers and thawed peas, stir again.
  • Add the salt and pepper and stir again.
  • Add the scallops and cook for about 3-4 minutes.
  • Add the shrimp and cook 1-2 minutes longer or until the shrimp turn pink.
  • Turn off the heat.
  • Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan.
  • Cover the bottom with 4 noodles, placing them side by side.
  • Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly.
  • Layer 4 more noodles, 1/3 of the sauce and remaining seafood.
  • Cover with the last 4 noodles and the remaining sauce.
  • For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.
  • Tuck in any edges of the noodles so they're all coated with the sauce.
  • Top with Parmesan.
  • Bake for 20-25 minutes, uncovered, until bubbly.
  • Sprinkle with paprika, if desired.
  • Allow to sit for 10 minutes before slicing.

Nutrition Facts : Calories 406.2, Fat 18.9, SaturatedFat 11.3, Cholesterol 120, Sodium 811.3, Carbohydrate 34.4, Fiber 1.4, Sugar 1.6, Protein 23.9

More about "shrimp scallop and cod lasagne recipes"

SEAFOOD LASAGNA - SAVOR THE BEST
seafood-lasagna-savor-the-best image
2021-06-27 Make the Bechamel sauce. Quickly saute the mushrooms and seafood. Stir the Bechamel sauce into the seafood. Spread some of the seafood sauce into a baking dish. Layer some noodles on top of the sauce. Spread more seafood sauce …
From savorthebest.com


10 BEST SEAFOOD CASSEROLE SCALLOPS SHRIMP RECIPES
10-best-seafood-casserole-scallops-shrimp image
2022-06-17 ground black pepper, scallops, port wine, chanterelles, shrimp and 4 more Seafood Stew with Fennel and Sun Dried Tomatoes The Dreaming Tree white wine, bay leaf, extra-virgin olive oil, cherrystone clams and 15 more
From yummly.com


SHRIMP AND SCALLOP LASAGNE RECIPE | EAT SMARTER USA
shrimp-and-scallop-lasagne-recipe-eat-smarter-usa image
Heat oil in a large saucepan over medium heat. Saute garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Add shrimp, scallops and crabmeat. Reduce heat to low and simmer 5 to 10 minutes, or until heated through.
From eatsmarter.com


10 BEST SEA SCALLOPS AND SHRIMP RECIPES | YUMMLY
10-best-sea-scallops-and-shrimp-recipes-yummly image
2022-06-14 Thai-Curry Seafood Stew Bon Appétit. fish sauce, chopped fresh basil, sea scallops, shrimp, Thai red curry paste and 6 more. Shrimp and Scallop Buddha Bowl (Paleo, Whole30) Oh Snap! Let's eat! cooking oil, large carrot, shrimp, lime, …
From yummly.com


SHRIMP AND SCALLOP LASAGNA - MEDITERRANEAN RECIPES
Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more.
From fooddiez.com


SHRIMP AND SCALLOP LASAGNA | RECIPE CART
12 lasagna noodles 3 tablespoons unsalted butter 1 small onion, finely chopped 2 cloves garlic, minced 3 tablespoons all-purpose flour 2 1/2 cups half-and-half 1 cup grated Romano 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 pound sea scallops, cut in half or quartered if very large 3/4 pound medium shrimp, peeled and deveined 1/2 cup grated Parmesan 3
From getrecipecart.com


SHRIMP AND SCALLOP LASAGNA | RECIPE | SEAFOOD LASAGNA RECIPES, …
Dec 12, 2018 - Get Shrimp and Scallop Lasagna Recipe from Food Network. Dec 12, 2018 - Get Shrimp and Scallop Lasagna Recipe from Food Network. Dec 12, 2018 - Get Shrimp and Scallop Lasagna Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.ca


20 SHRIMP AND SCALLOP RECIPES | ALLRECIPES
2021-10-18 Shrimp and Scallop Stir-Fry. Credit: lutzflcat. View Recipe. Sometimes, a simple stir-fry is the best way to put seafood on a display. Here scallops and shrimp are paired with asparagus, mushrooms, onion, lemon juice, and seasonings. Plus, it all comes together in just 25 minutes.
From allrecipes.com


WWW.SPECIALRECIPETODAY.COM
301 Moved Permanently . The document has been permanently moved to here.
From specialrecipetoday.com


SHRIMP AND SCALLOP LASAGNA - ALL INFORMATION ABOUT HEALTHY …
Cook lasagna noodles according to package directions; drain. Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan. Add garlic to same pan; cook 1 minute.
From therecipes.info


LASAGNA WITH SHRIMP AND SCALLOPS RECIPE - FOOD NEWS
1/2 pound scallops, cut into 1/4 inch pieces; 1/2 pound medium shrimp, peeled and deveined, cut into 1/4 inch pieces; salt; freshly ground, black pepper; Balsemella sauce; 1 pound of lasagna. Directions. Put the olive oil and onion in a skillet over a medium heat and cool until the onion is soft and golden. Add the garlic and parsley and cook for one minute.
From foodnewsnews.com


SHRIMP & SCALLOP LASAGNA | RECIPE | SEAFOOD LASAGNA RECIPES, …
Feb 23, 2015 - I actually borrowed this recipe from Paula Dean but changed the recipe a bit. So delicious and creamy, it melts in your mouth.
From pinterest.ca


SHRIMP SCALLOP AND ARTICHOKE LASAGNA - FROM A CHEF'S KITCHEN
2020-01-15 Lightly oil a 1 ½ quart oval or rectangular baking dish. Set aside. Heat 2 tablespoons oil in a nonstick skillet or saute pan over medium-high heat. Season the sea scallops with salt and black pepper. Place the scallops in the pan and sear 2 minutes. Flip the scallops with tongs and sear 1 minute on the other side.
From fromachefskitchen.com


SCALLOP, SHRIMP, AND COD POT PIE - MORE THAN GOURMET
Add the peas, scallops, shrimp, and cod, and stir to combine. Transfer the filling to the prepared pie pan. Place the crust on top of the filling and crimp the edges. Cut several vents in the crust to let steam escape. Place the the pot pie on a baking sheet and bake for 30-35 minutes, until the crust is golden brown and the filling is bubbling.
From morethangourmet.com


CREAMY SHRIMP AND SCALLOPS CASSEROLE - THERESCIPES.INFO
Seafood Pasta with Shrimp and Scallops (and Garlic!) tip www.christinascucina.com. Aug 19, 2020When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley. Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, which will cook down quickly, scraping the ...
From therecipes.info


SEAFOOD NEWBURG RECIPE (SCALLOPS, SHRIMP, AND COD IN A …
2022-02-15 Add shrimp, fish, and scallops, and cook for about 6 minutes total, stirring occasionally. Make sure the pan is large enough that the seafood isn’t crowded. If they touch each other, they'll steam. Cook in batches if necessary. When done cooking, remove from heat, put in a bowl, and squeeze some fresh lemon juice over it (about 1 tablespoon).
From maplewoodroad.com


SHRIMP AND SCALLOP LASAGNA - RECIPE #19734 - FOODGEEKS
When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
From foodgeeks.com


SEAFOOD LASAGNA WITH CRAB, SHRIMP, SCALLOPS AND …
Layers of fresh lasagna sheets interspersed with creamy layers of bechamel sauce and a seafood mix of crab, shrimp, scallops and calamari. Then topped with fresh mozzarella cheese. Preheat the oven to 180C/350F. Saute minced garlic in butter for 30 seconds over medium heat, then add the seafood mix and a pinch of salt and cook while stirring ...
From fastinhand.com


LASAGNE WITH SHRIMP AND SCALLOPS RECIPE | EAT YOUR BOOKS
Lasagne with shrimp and scallops from The Complete Book of Pasta and Noodles by Cook's Illustrated Magazine. Shopping List; Ingredients; Notes (0) Reviews (0) parsley; milk; shrimp ...
From eatyourbooks.com


SHRIMP & SCALLOP LASAGNA | RECIPE | SHRIMP SCALLOPS, LASAGNA, …
Dec 26, 2017 - I actually borrowed this recipe from Paula Dean but changed the recipe a bit. So delicious and creamy, it melts in your mouth.
From pinterest.com


SHRIMP AND SCALLOP LASAGNA – RECIPES NETWORK
2015-10-24 When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or …
From recipenet.org


PAULA DEEN: SHRIMP & SCALLOP LASAGNA RECIPE - SERVES 20
Aug 7, 2021 - This seafood shrimp and scallop lasagna recipe from Paula Deen is a comfort food meal perfect for entertaining. Ingredients include sea scallops, medium shrimp, Romano and Parmesan cheese. Prep time is about 20 minutes and cooking time is 20 minutes at 375 °F.
From pinterest.com


SHRIMP SCALLOP AND COD LASAGNE RECIPE
Current Pricing Plan. We recommend you check the details of Pricing Plans before changing. Click Here
From friendseat.com


SHRIMP, SCALLOP, AND COD LASAGNE - PLAIN.RECIPES
Directions. In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in stock, milk, Sherry, and lemon juice in a stream and simmer, whisking occasionally, until thickened, about 10 minutes.
From plain.recipes


ELAINE'S SAUTEED AND BAKED SCALLOPS AND SHRIMP | CAPE COD LIFE
Instructions. Heat butter in a sauté pan on medium heat. Add scallions, basil, parsley, and garlic. Cook five to six minutes. Add scallops and shrimp, and cook just until warm. Place scallops, shrimp, and garlic herb mixture into an ovenproof baking dish or 4 small au gratin dishes. Add wine if desired, top with bread crumbs, and dot with butter.
From capecodlife.com


PAULA DEEN: SHRIMP & SCALLOP LASAGNA RECIPE - SERVES 20
Directions. Preheat the oven to 375 °F. Spray a 13×10 inch aluminum foil pan with vegetable oil cooking spray. In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside. Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes.
From pauladeen.com


SHRIMP AND SCALLOP LASAGNA PAULA DEEN
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SHRIMP AND SCALLOP LASAGNE RECIPE - FOOD NEWS
Add the salt and pepper and stir again. Add the scallops and cook for about 3–4 minutes, then add shrimp and cook for 1–2 minutes or just until the shrimp turn pink. Turn off the heat. Spoon about 2 tablespoons of sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side.
From foodnewsnews.com


SHRIMP AND SCALLOP STUFFED FLOUNDER - THERESCIPES.INFO
Shrimp & Scallop Stuffed Flounder - Recipe Details best www.fatsecret.com. Pre-heat oven to 400 °F (200 °C), spray baking dish with cooking spray like Pam and place flounder fillets in pan, set aside. In sauce pan, melt margarine spread (like Brummel & Brown) and sauté onions and mushrooms for about 3-5 minutes. Add shrimp and scallops (cut in small pieces), salt, pepper and paprika.
From therecipes.info


COD SHRIMP AND SCALLOPS RECIPE - THERESCIPES.INFO
Over low heat in a skillet, melt the coconut oil. combine it with the rest of the ingredients except for the parsley. Spread the lemon mustard spice mix over the fish. Bake in a preheated 350º oven for about 20 minutes until the fish flakes easily and the shrimp is pink. Serve with steamed green beans and a …
From therecipes.info


SHRIMP AND SCALLOP BISQUE RECIPE - THERESCIPES.INFO
2021-07-29 Seafood Bisque | The Blond Cook hot theblondcook.com. Jul 29, 2021Remove shrimp and scallops with a slotted spoon and place in a large bowl, leaving juices in pot. Add the remaining 3 tablespoons of butter to the pot with the juices and melt. Add celery and cook for 4 to 5 minutes, or until tender (stirring frequently). Add garlic and cook until fragrant, about 30 seconds, while continuing to ...
From therecipes.info


SHRIMP AND SCALLOP LASAGNA - PLAIN.RECIPES
Directions. Preheat oven to 375°F; spray 13X9" pan with vegetable oil cooking spray. Melt butter in a large, heavy skillet and cook onion over how heat until very soft, about 5 minutes.
From plain.recipes


Related Search