Scallops Tetrazzini Recipes

SCALLOPS TETRAZZINI

Steps:

• Heat oven to 350°. Cook and drain spaghetti as directed on package. Mix scallops, water and lemon juice in 1 1/2-quart saucepan. Heat to boiling; reduce heat to low. Simmer uncovered 1 to 3 minutes or until scallops are white. Remove scallops from saucepan; reserve 1/2 cup liquid.
• Melt margarine in same saucepan over medium heat. Cook mushrooms and onions in margarine, stirring occasionally, until onions are crisp-tender. Stir in flour, mustard, salt, pepper and paprika. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and reserved liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry and 1/4 cup of the cheese.
• Mix spaghetti, scallops and sauce in ungreased rectangular baking dish, 11x7x1 1/2 inches. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 25 to 30 minutes or until hot in center.

SHRIMP & LINGUINE FRA DIAVOLO

Steps:

• Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
• Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
• Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.

SEAFOOD TETRAZZINI

Steps:

• Preheat oven to 300°. Butter a 1-quart casserole. In a 3-quart saucepan over medium heat, sauté onion and garlic in butter or margarine for 5 minutes. Add mushrooms sauté 5 minutes longer.Sprinkle with flour. Stir in 3/4 cup milk, thyme, paprika and salt. Stirring over medium-high heat, bring to a boil. Add scallops. Stirring occasionally, return to a boil. Reduce heat to low and simmer for 5 minutes or until scallops are tender and opaque. Remove from heat. Stir in sherry or milk and mayonnaise.Place fettuccini in baking dish. Pour creamed scallops over.In a small bowl, mix cracker crumbs and Parmesan. Sprinkle over creamed scallops.Bake for 25 minutes or until heated through and bubbly around the edges.

SEAFOOD TETRAZZINI

Steps:

• Preheat oven to 300°. Butter a 1-quart casserole. In a 3-quart saucepan over medium heat, sauté onion and garlic in butter or margarine for 5 minutes. Add mushrooms sauté 5 minutes longer.Sprinkle with flour. Stir in 3/4 cup milk, thyme, paprika and salt. Stirring over medium-high heat, bring to a boil. Add scallops. Stirring occasionally, return to a boil. Reduce heat to low and simmer for 5 minutes or until scallops are tender and opaque. Remove from heat. Stir in sherry or milk and mayonnaise.Place fettuccini in baking dish. Pour creamed scallops over.In a small bowl, mix cracker crumbs and Parmesan. Sprinkle over creamed scallops.Bake for 25 minutes or until heated through and bubbly around the edges.