SHRIMP AND SCALLOP STIR-FRY
Steps:
- Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
- Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g
SHRIMP AND SCALLOP SCAMPI WITH LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
- Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
- Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
- Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.
SAUTEED SCALLOPS & SHRIMP PASTA
I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
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., ,
Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.
LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
- Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
- Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
- Pour the sauce over the pasta and toss to combine. Serve immediately.
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
SCALLOPS WITH ASPARAGUS
Steps:
- Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
- Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
- Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
- Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
- Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
- Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
- Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
- Serve scallops topped with asparagus and sauce.
STIR-FRIED SCALLOPS AND ASPARAGUS
Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. -Barbara Schindler, Napoleon, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm. , Meanwhile, in a nonstick skillet or wok, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Add scallops. Stir-fry until scallops are firm and opaque, 3 minutes. , Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.
Nutrition Facts : Calories 269 calories, Fat 9g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 578mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
SEARED SEA SCALLOPS WITH LIME-GINGER SAUCE AND CARAMELIZED ENDIVE
Provided by Molly O'Neill
Categories appetizer
Time 45m
Yield Six first-course servings
Number Of Ingredients 22
Steps:
- To make the endive, melt the butter in a large nonstick skillet over medium-low heat. Season the endive with salt and pepper and place cut side down in the skillet. Cook until lightly browned on the bottom, about 8 minutes.
- Sprinkle the sugar and lime juice over the top and cook, turning occasionally, until the endive are caramelized and tender when pierced with a knife, about 15 minutes longer. Cover and keep warm (can be prepared ahead and reheated in the oven).
- To make the scallops, heat the oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, place them in the skillet and sear until lightly browned and warm in the center, about 1 minute per side.
- To make the sauce, combine the shallot, garlic, ginger, lime juice and port in a nonreactive saucepan over medium-high heat. Simmer until nearly all of the liquid has evaporated, about 3 minutes. Add the cream, bring to a boil and remove from the heat. Whisk in the butter a few pieces at a time until all is incorporated. Strain the sauce and season with salt, pepper and a touch of cayenne. Keep warm.
- To serve, place 1 endive half on each of 6 plates. Divide the scallops among the plates and spoon the sauce over and around them. Sprinkle with the scallions and tomato. Serve immediately.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 439 milligrams, Sugar 4 grams, TransFat 0 grams
SEA SCALLOPS AND SHRIMP WITH ASPARAGUS, ENDIVE AND VIN COTTO
Steps:
- 1. Season sea scallops and shrimp with salt and pepper. 2. In a large sauté pan over medium to high heat add olive oil. When olive oil is hot, add sea scallops and cook until golden brown on one side, flip over and then add shrimp; cook for 1 minute. 3. Add asparagus and cook for 30 seconds more. Add endive and cook for 10 seconds. Remove from heat. Plate immediately and drizzle each portion with Vin Cotto and serve. Tips (a) Shrimp only need to be cooked until they turn orange, approximately 1 minute. (b) Asparagus and endive should be cooked very quickly and still kept slightly crisp and not brown.
More about "sea scallops and shrimp with asparagus endive and vin cotto recipes"
SEARED SCALLOPS WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
SHRIMP AND SCALLOP VEGETABLE STIR-FRY - EATINGWELL
From eatingwell.com
10 BEST SEA SCALLOPS AND SHRIMP RECIPES | YUMMLY
From yummly.com
7 SHRIMP ASPARAGUS RECIPES YOU'LL WANT TO MAKE TONIGHT
From allrecipes.com
CREAMY TUSCAN SHRIMP AND SCALLOPS | THE BLOND COOK
From theblondcook.com
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT …
From bonappetit.com
Estimated Reading Time 5 mins
- Garlicky Buttery Scallops. This basic seared scallop recipe lets fresh seafood shine in a simple garlic butter sauce. To achieve a truly golden crust, cook the scallops primarily on one side over medium-high heat and try not to move them around, then flip and kiss the other side with just a touch of heat.
- Grilled Scallops With Nori, Ginger, and Lime. Served with lime mayo, these nori-and-spice-rubbed scallops gain a smoky dimension from the grill. Aleppo-style pepper flakes bring warm depth without adding too much heat.
- Seared Scallops With Red Chile Paste and Fennel Salad. Sear these scallops on only one side to preserve the meltingly tender, near-raw texture on the other end.
- Grilled Scallops With Peach Sweet Chili Sauce. Inspired by the grilled fish-ball skewers found on the streets of Bangkok, this recipe pairs grilled, lightly smoky scallops with a tangy peach and chili sauce.
- Scallops With Red Aguachile and Pickled Onions. This recipe from former guest editor Marcus Samuelsson accents thinly sliced raw scallops with fiery aguachile, cooling cucumber, and zingy pickled onions.
- Sea Scallops With Celery Root and Meyer Lemon Salad. Keep this easy recipe for seared scallops on hand for last-minute hosting: the shellfish cooks in just 2 minutes, and the crisp celery root and Meyer lemon slaw provides refreshing contrast.
- Pan-Seared Scallops With Chorizo and Corn. Instead of butter, sear scallops in chorizo oil to achieve a tender, succulent texture with a slightly smoky, savory flavor.
- Spicy Tomato Shellfish Stew. This dynamic fish stew packs in littleneck clams, mussels, scallops, and anchovies—so, all the good things. Don’t forget crusty bread for dunking.
- Seared Scallops With Brown Butter and Lemon Pan Sauce. Sear scallops in olive oil, then coat them in a glossy, ultra-simple pan sauce of butter, lemon juice, and capers.
- Grilled Scallops With Creamed Corn. Instead of drowning beautiful, briny scallops in a heavy cream sauce, coat them in a chile-thyme dry rub and serve them over a plate of bright creamed corn enriched with a pat of unsalted butter.
20 SHRIMP AND SCALLOP RECIPES
From allrecipes.com
- Cajun Seafood Pasta. View Recipe. This recipe calls for bay scallops, the more tender, sweet, and affordable cousin to sea scallops (but don't worry, you can still use sea scallops if you cut them in half).
- Seafood Fettuccine. View Recipe. This simple seafood Alfredo is lower in calories and fat than most. You can add a little cornstarch slurry (equal parts cornstarch and water) to the sauce if you prefer a thicker consistency.
- Seafood Cioppino. View Recipe. This classic Italian seafood stew features five different kinds of fish and shellfish: clams, mussels, shrimp, scallops, and cod.
- Linguine with Seafood and Sundried Tomatoes. View Recipe. Here's a simple seafood pasta that comes together very quickly, so be sure to have the ingredients prepped and on deck, as recipe creator Star Pooley suggests.
- Seafood Creole. View Recipe. Similar to an étouffée, this dish consists of shrimp, scallops, and haddock fillets smothered in a spicy tomato sauce. Serve over rice.
- Shrimp, Clams, and Scallops Pasta. View Recipe. A spicy red sauce is the perfect complement to mild shellfish. Reviewers suggest serving with garlic bread and a bottle of Chardonnay.
- Maria's Paella. View Recipe. "This is the paella all your family and friends will beg you to make again," says recipe creator Desi Carrimko. "It has the true flavor of Spain and has been made by my family in Catalonia, Spain for many generations."
- Seafood Au Gratin. View Recipe. Shrimp, scallops (either bay or sea), and crab meat are baked into a cheesy casserole. It can be baked in a large baking dish or individually-portioned dishes for an elegant presentation.
- Mixed Seafood Curry. View Recipe. The delicious combination of ginger, coconut milk, lime, curry paste, asparagus, and shellfish will be a welcome change of pace.
- Slow-Cooker Fish Chowder. View Recipe. Here's a comforting, stick-to-your-ribs chowder that you'll crave on a winter's day. Loaded with bacon, corn, potatoes, celery, carrots, scallops, shrimp, and halibut, this chowder cooks itself in the slow cooker.
PAN-SEARED SCALLOPS WITH ASPARAGUS AND PANCETTA RECIPE
From myrecipes.com
SEA SCALLOPS AND SHRIMP WITH ASPARAGUS, ENDIVE AND VIN …
From today.com
SHRIMP AND SCALLOP SCAMPI RECIPE - TASTINGTABLE.COM
From tastingtable.com
RECIPE: CREAMY ASPARAGUS AND SHRIMP PASTA | KITCHN
From thekitchn.com
10 BEST SHRIMP SCALLOP SALAD RECIPES | YUMMLY
From yummly.com
BAY SCALLOPS VS SEA SCALLOPS: WHAT'S THE DIFFERENCE? - ALLRECIPES
From allrecipes.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