SHRIMP CAKES WITH SCALLION DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.
- Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes.
- Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.
- Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing.
Nutrition Facts : Calories 445 calorie, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 236 milligrams, Sodium 680 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 27 grams
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 CREPES
These shrimp and scallop crepes are a seafood lover's dream and will make the taste buds happy. Garnish with more sliced green onion if desired.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h10m
Yield 6
Number Of Ingredients 18
Steps:
- Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes.
- Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
- Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate.
- Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet.
- Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat.
- Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed.
- Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through.
- Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 29.3 g, Cholesterol 216.3 mg, Fat 25.4 g, Fiber 1 g, Protein 24 g, SaturatedFat 14.9 g, Sodium 591.3 mg, Sugar 6.8 g
SEAFOOD CAKES
Ordinary crab cakes are fine, but my family prefers this version featuring scallops and shrimp as well as crab.
Provided by Taste of Home
Categories Appetizers Dinner
Time 45m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Place scallops and shrimp in a food processor; cover and pulse until chopped. Add the cream, egg yolk, mustard, salt and cayenne; cover and process until pureed. Transfer to a large bowl; fold in crab and chives. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium-high heat, cook seafood cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with seafood sauce if desired.
Nutrition Facts : Calories 79 calories, Fat 6g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 152mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
SHRIMP. SCALLOP AND ASPARAGUS CAKES
Make and share this Shrimp. Scallop and Asparagus Cakes recipe from Food.com.
Provided by RSHDiva
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 645.4, Fat 48.3, SaturatedFat 10.9, Cholesterol 276.2, Sodium 347.7, Carbohydrate 18.8, Fiber 2.8, Sugar 3.2, Protein 35.9
SHRIMP AND SCALLION PANCAKES
Provided by Lillian Chou
Categories Appetizer Quick & Easy Dinner Shrimp Pan-Fry Party Green Onion/Scallion Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (first course) servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200°F. Set a rack in a 4-sided sheet pan and put in oven. Mince and mash garlic with 3/4 teaspoon salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 tablespoons each, with some vegetables and 1 or 2 pieces shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.
SCALLOP CAKES
My daughter loves scallops and I can't wait to make this elegant dish for her. It comes from Bon Appetit.
Provided by Geema
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a non stick skillet on medium heat.
- Add the onion and cook until tender, but not brown. Let cool.
- In a food processor, coarsely chop scallops -- do not over process.
- Place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.
- Form into 8 1/2 inch thick patties, about 3 inches in diameter.
- Place patties on plate or baking sheet and chill for 1-6 hours.
- Preheat oven to 450°F.
- heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.
- Transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.
- Serve with Cilantro-Lime Mayonnaise, which I've also posted, or whatever condiment you might enjoy.
Nutrition Facts : Calories 347.3, Fat 13.4, SaturatedFat 2.1, Cholesterol 127.9, Sodium 1549.5, Carbohydrate 14.1, Fiber 1.1, Sugar 2.1, Protein 40.9
SEAFOOD CAKES WITH HERB SAUCE
Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster, or any firm white fish, such as halibut or even cod, would work equally as well. - Elizabeth Truesdell, Petaluma, California
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 40 appetizers (1/2 cup sauce).
Number Of Ingredients 20
Steps:
- In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving., In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets., Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.
Nutrition Facts : Calories 88 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 86mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
More about "shrimp scallop cakes recipes"
LIDIA BASTIANICH'S SHRIMP AND SCALLOP GRATIN RECIPE
From today.com
CRAB, SHRIMP & SALMON: MAKE THE BEST FISH AND …
From finecooking.com
SHRIMP CAKES - CAFE DELITES
From cafedelites.com
SHRIMP AND SCALLOP CAKES WITH GINGER REMOULADE …
From cdkitchen.com
FAMILY ROOM'S SCALLOP AND SHRIMP CAKES TOPPED WITH …
From cdkitchen.com
SHRIMP CAKES RECIPE | SOUTHERN LIVING
From southernliving.com
10 BEST BAKED SHRIMP SCALLOPS RECIPES | YUMMLY
From yummly.com
SHRIMP CAKES WITH LEMON AIOLI (VIDEO)
From natashaskitchen.com
SHRIMP & SCALLOP PAELLA RECIPE | SHRIMP & SCALLOP RECIPES
From fultonfishmarket.com
SHRIMP & CRAB CAKES RECIPE | EATINGWELL
From eatingwell.com
SHRIMP AND SCALLOP CAKES WITH LEMON PEPPER ARUGULA SALAD …
From heb.com
10 BEST BAKED SHRIMP SCALLOPS RECIPES | YUMMLY
From yummly.com
CREAMY SHRIMP-AND-SCALLOPS CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
SHRIMP & SCALLOP CAKES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPICED SCALLOP, SHRIMP & LOBSTER CAKE | CLUB HOUSE FOR CHEFS
From clubhouseforchefs.ca
SHRIMP AND SCALLOP CAKES RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
GARLIC BUTTER SCALLOPS AND SHRIMP - TASTETORONTO
From tastetoronto.com
SHRIMP AND SCALLOP POSOLE RECIPE | BON APPéTIT
From bonappetit.com
SEAFOOD CASSEROLE RECIPE - DISHES & DUST BUNNIES
From dishesanddustbunnies.com
SHRIMP & SCALLOP CAKES - RECIPE - FINECOOKING | SCALLOPED CAKE, …
From pinterest.ca
20 SHRIMP AND SCALLOP RECIPES | ALLRECIPES
From allrecipes.com
SHRIMP CAKES - CREOLE CONTESSA
From creolecontessa.com
SHRIMP CAKES RECIPE - JUSTIN CHAPPLE | FOOD & WINE
From foodandwine.com
SHRIMP AND SCALLOP PASTA RECIPES | THREE CLASSIC SEAFOOD RECIPES
From fultonfishmarket.com
SHRIMP & SCALLOP CAKES - RECIPE - FINECOOKING | RECIPE
From pinterest.com
AIR FRYER SHRIMP CAKES [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
SCALLOP CAKES - DIABETIC FOODIE
From diabeticfoodie.com
SHRIMP CAKES - THAI SHRIMP CAKE - RASA MALAYSIA
From rasamalaysia.com
EASY SHRIMP CAKES - AVERIE COOKS
From averiecooks.com
SHRIMP AND SALMON CAKE - CHEF JEAN PIERRE
From chefjeanpierre.com
SCALLION-LIME SHRIMP CAKES RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
340 SHRIMP-CRAB CAKES-SCALLOPS IDEAS | SEAFOOD RECIPES, COOKING …
From pinterest.ca
SPICY SHRIMP SCALLOP PASTA WITH GREEN PEAS | EASY SHRIMP RECIPES
From fultonfishmarket.com
SHRIMP & SCALLOP CAKES – BOB’S HAIR DESIGNS
From bobshairdesigns.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