Red Snapper Scallops Recipes

BACON WRAPPED SCALLOPS

Steps:

• Light your charcoal smoker approximately 30 minutes, or 10 minutes before with a gas smoker, before you want to start making your bacon wrapped scallops.
• Wrap 1 slice of bacon around each scallop. Use toothpicks to secure the bacon around the scallop.
• Place the bacon wrapped scallops onto the grill over indirect heat.
• When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill over indirect heat. Cook, turning only once until your bacon is cooked to the doneness you prefer.
• Transfer to a platter and sprinkle with a squeeze of fresh lemon juice.

RED SNAPPER FOR TWO

Steps:

• In a small saucepan, saute onion and garlic in oil for 1 minute. Stir in mushrooms and tomato; cook 3 minutes longer. Stir in the wine, salt, basil, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 7-11 minutes or until sauce is thickened. , Place fish in a greased 13-in. x 9-in. baking dish; top with sauce. Sprinkle with cheese. Bake, uncovered, at 400° for 12-18 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

PAN SEARED RED SNAPPER

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

SHRIMP-TOPPED RED SNAPPER

Steps:

• Place the fillets in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with lemon juice and pepper. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. , Meanwhile, in a small skillet, saute the mushrooms and garlic in butter until tender. Add shrimp; cook for 2-4 minutes or until shrimp turn pink. Spoon over fish. Sprinkle with onion.

RED SNAPPER SCALLOPS

Steps:

• Cut snapper into scallops, approximately 2 inch cubes.
• Sauté for 2 minutes in hot oil.
• Add wine and water, cover and cook approx 10 minutes until fish is opaque.
• Squeeze 1/2 of the lime and sprinkle the parsley over the fish; heat 1 minute longer.
• Place on serving dish and garnish with remaining lime.

RED SNAPPER

Steps:

• Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
• Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
• Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.