CREAMY TUSCAN SHRIMP AND SCALLOPS
Steps:
- Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium high heat. Cook scallops first - Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
- Add more olive oil to the skillet if necessary and cook shrimp - Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
- Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
- Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
- Bring to a boil, reduce heat and simmer 3-4 minutes. Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).
- Season with salt and pepper, if desired.
- Return shrimp and scallops to skillet and serve topped with cream sauce.
- Optional: serve over cooked pasta, if desired.
SHRIMP, SCALLOP AND SAUSAGE JAMBALAYA
I used to cook Zatarains jambalaya all the time. I still do, but this version really is great. The scallops add a little sweetness and
Provided by SoChic
Categories Cajun
Time P1DT1h25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large skillet, heat the oil over medium heat. Add the onion, celery, and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker.
- Add the tomato juice, clam juice, water, Worcestershire sauce, thyme, oregano, salt, black and cayenne peppers, and break up the tomatoes with the side of a spoon. Cover and slow cook until the rice is barely tender, 5 to 6 hours on low.
- Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes.
- During the last 15 minutes of cooking, stir the sausage, shrimp and scallops into the jambalaya. Increase the heat to high (300°) cover, and cook just until the shellfish are firm. Serve immediately.
Nutrition Facts : Calories 618, Fat 24.8, SaturatedFat 6.8, Cholesterol 139.9, Sodium 1596.1, Carbohydrate 60.1, Fiber 5, Sugar 12.5, Protein 38.9
PRAWN AND SCALLOP SAUSAGES
This recipe, which originally came from "Great Good Food" by Julee Russo, is a lovely, sophisticated starter for a dinner party. I particularly like this recipe because it looks like it is very difficult to prepare, while it really is quite simple.
Provided by fableigh
Categories < 60 Mins
Time 38m
Yield 32 2inch sausages, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Low Fat Blend: Place the ingredients in a blender and blend until smooth.
- The mixture can also be blended by hand.
- A food processor will not give the right consistency.
- Use as a replacement for soured cream, mayonnaise or double cream in savoury or sweet recipes.
- Make sure that all of the ingredients and the bowl are well chilled before starting and plan on working quickly.
- Place the prawns and scallops in a food processor and pureé.
- Add the egg yolk and pulse until well blended.
- Transfer to a medium-sized mixing bowl and set in a larger bowl filled with ice.
- Gently fold in the Low-Fat Blend, potato flour and herbs a little at a time until blended and smooth.
- Add the cayenne pepper, paprika and salt and pepper to taste.
- Cover and place in the refrigerator until chilled; about 1 hour.
- Remove the refrigerator and place the bowl on a flat work surface.
- Tear off an 8-inch piece of cling film, place 2 tablespoonsful of the mixture in a strip down the centre, roll up over the mixture to make a 2-inch (5 cm) sausage and twist the ends.
- Repeat until all the mixture is used.
- Put on a plate and return to the refrigerator until needed.
- Meanwhile, in a large sauté pan or wok fitted with a steamer, bring 1 inch (2. 5cm) of water to the boil.
- Keep the sausages chilled until you steam them; you will have to do this in batches.
- Place several sausages in the steamer and steam for about 8 minutes, until firm and cooked through.
- When all the sausages are steamed, cut open the cling film and remove.
- Drain the sausages and keep warm until serving with a salad garnish.
Nutrition Facts : Calories 177.9, Fat 2.7, SaturatedFat 0.8, Cholesterol 172.2, Sodium 883, Carbohydrate 10.3, Fiber 0.2, Sugar 3.8, Protein 26.5
KING PRAWN AND SCALLOP IN GINGER BUTTER
Steps:
- Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.
Nutrition Facts : Calories 629.2 calories, Carbohydrate 11.4 g, Cholesterol 282.6 mg, Fat 47.8 g, Fiber 1.3 g, Protein 32.6 g, SaturatedFat 29.4 g, Sodium 481.6 mg, Sugar 2.6 g
ANDOUILLE SAUSAGE WITH BAY SCALLOPS
Steps:
- In a skillet, melt 1 tablespoon of butter over medium heat, add the sausage and onion and sautéuntil onion is softened, about 7 minutes. (Do not overcook.) Set aside.
- In another deep skillet, heat the oil over medium-high heat until the surface ripples. Pat scallops dry and fry in batches of 6 or 7 until they are light brown. Remove and drain on paper towels. (The scallops should not be cooked through.)
- When all the scallops are browned, add them to the sausage and onions. Add the wine and stock and bring to a simmer for 1 to 2 minutes to reduce liquid to a coating consistency. Off heat, swirl in more butter if necessary to make an emulsion. Season with salt and pepper.
SAUSAGE & PRAWN JAMBALAYA
A spicy rice one-pot, inspired by Cajun and Creole cuisine with sweet, smoky paprika
Provided by Lucy Netherton
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Fry the sausages in a large, deep, lidded frying pan until golden all over, then remove and set aside. Heat a little oil (unless there is enough fat from the sausages already in the pan) and gently cook the onion for 5 mins until soft.
- Add the pepper, garlic and paprika, and cook for a few mins more, then stir in the rice, mixing to coat all the grains well. Tip in the tomatoes and enough stock to just cover the rice. Simmer with the lid on for about 10-12 mins until the rice is tender. Add more stock if you need to during cooking.
- About 5 mins before the end of the cooking time, slice the sausages and return them to the pan. Cover and continue to cook until the rice is tender. Stir through the prawns, put the lid on and leave to heat through. Season and serve immediately.
Nutrition Facts : Calories 626 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 2.9 milligram of sodium
SCALLOP, SHRIMP, & SAUSAGE JAMBALAYA
Make and share this Scallop, Shrimp, & Sausage Jambalaya recipe from Food.com.
Provided by CJAY8248
Categories Easy
Time 6h20m
Yield 1 crockpot, 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the onion, celery and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker. Add the tomatoes with their juice, clam juice, water, worcestershire, thyme, oregano, salt, black pepper, and cayenne pepper. Break up the tomatoes with the side of a spoon. Cover and cook until the rice is barely tender, 5-6 hours on low. Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes. During the last 15 minutes of cooking, stir the sausage, shrimp, and scallops into the jambalaya. Increase the heat to high, cover, and cook just until the shellfish are firm. Serve immediately.
Nutrition Facts : Calories 411.6, Fat 16.4, SaturatedFat 4.5, Cholesterol 92.1, Sodium 954.8, Carbohydrate 40.1, Fiber 2.5, Sugar 5.7, Protein 24.9
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