Baby Octopus Bay Scallops And Shrimp Marinade Recipes

OLD BAY MARINATED AND GRILLED SHRIMP

Steps:

• Juice half of the lemon and add the juice to a medium glass bowl. Finely grate the garlic and add to the bowl along with the Old Bay seasoning, olive oil and shrimp. Toss to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lemon half into wedges and reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
• Serve the shrimp with the reserved lemon wedges and hot sauce.

SAUTEED SCALLOPS & SHRIMP PASTA

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., ,

SCALLOP AND SHRIMP CHOWDER

Steps:

• Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock.
• Cook on Low until potatoes are tender, about 6 hours.
• Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. Cook on High until slightly thickened, 35 to 45 minutes. Season with salt.

SCALLOPS, CLAMS, OCTOPUS, SQUID AND PRAWNS WITH BROCCOLI ROMANO

Steps:

• Clean the octopus, and then place into salted boiling water. Add the bay leaf and lemon. Cook 35 to 45 minutes on a soft boil. Delicately drain. Cut the octopus into pieces. Peel the garlic clove, cut in two. Sprinkle the octopus with salt and pepper. Place into a dish with the garlic and the rosemary. Cover with olive oil. Leave to marinate at least 24 hours. It will reach its peak flavor at 48 hours.
• Place the clams to soak in salted water in the dark for 3 to 4 hours to allow them to expel all the sand.
• Clean the squid in running water. Separate the head from the body. Open the scallops, remove the beards. Remove each scallop from its shell. Rinse. Dry on a towel.
• Cut the cuttlefish into 2-inch-sided triangles. Gently score one side of the cuttlefish. Shell the prawns, leaving the head and the tail, but removing the vein.
• Wash the broccoli. Remove the heads and peel the stems. Cook the heads in salted boiling salted water, immediately chill in iced water. Drain. Then cook the stems in the same water, and immediately chill in iced water. Set aside the 12 best-looking heads. Using an immersion blender, puree the heads and stems. Add the chicken stock and a drizzle of olive oil, until the puree becomes smooth and silky. Store in a cool place.
• Heat a drizzle of olive oil in a pan. Sear the cuttlefish triangles scored-side down for 2 to 3 minutes. Once they have colored slightly, add a knob of butter, and baste. Remove to a cooking crack and keep warm.
• Pour the lobster stock in a pan. Heat until it reaches a soft boil. Poach the prawns for 2 to 3 minutes on each side. Place on a cooling rack in a warm place.
• Place the clams in a pan. Deglaze with the white wine. Cover the pan. Remove from the heat, and gradually remove them as they open, leaving in the shell. In the same pan, poach the squid for 1 minute. Decant the poaching liquid and reserve.
• In a large pan, heat a drizzle of olive oil. Quickly sear the scallops. Add some butter. Finish the cooking process by basting with foaming butter for 4 minutes.
• To serve, drain the octopus and place in the saute pan that the clams were cooked in. Add the clams and the broccoli heads. Bind with a drizzle of olive oil. Sprinkle some Espelette powder.
• Spread the brocoletti puree on the bottom of the dishes. Then plate the scallops, octopus, squid, cuttlefish, clams and prawns. Lightly reduce the cooking juices if needed, and top the seafood with it. Add 3 drops of lemon juice and a drizzle of olive oil.

MARINATED BAY SCALLOPS WITH SEAWEED

Steps:

• Put the hijiki into a bowl and cover the slivers with boiling water. Allow the slivers to soak for an hour.
• Mix the scallops and the lime juice together and allow them to marinate in the refrigerator for at least an hour.
• Drain the hijiki, squeezing out any excess moisture. Put it in a bowl. Drain the scallops and add them to the hijiki, along with the hot red pepper flakes, scallion, ginger, garlic and sesame oil. Allow to marinate for 30 minutes. Season to taste with salt.
• Put a mound of the scallop mixture on each of six plates. Sprinkle the mixture with minced coriander and serve.

TANGY SHRIMP AND SCALLOPS

Steps:

• Place shrimp and scallops in a large resealable plastic bag; set aside. , In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1 minute or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp ans scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally., Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink and scallops are opaque, turning once and basting with reserved marinade.