BUCATINI WITH CLAMS AND SCALLOPS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.
- Add the pasta, reserved clam juice, lemon juice, parsley and parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.
Nutrition Facts : Calories 596 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 1068 milligrams, Carbohydrate 72 grams, Fiber 2 grams, Protein 31 grams
CLAM, SHRIMP AND SCALLOP PAN ROAST
From "Dinosaur Barbeque, An American Roadhouse" by John Stage and Nancy Radke. The book says, "Shellfish lovers drool over the drunken-sweet richness of the sea infusing every inch of this dish. You can use clams, shrimp and scallops or substitute your own favorites: mussels, oysters or even some firm-fleshed fish. Just be sure to serve the pan roast with a spoon and plenty of good bread to sop up all the tasty sauce."
Provided by Epi Curious
Categories < 30 Mins
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside.
- Heat the oil over medium-high heat in a pan that you can cover later.
- Throw in the garlic and cook for a few minutes.
- Pour in the clam juice, wine and Mutha Sauce.
- When the mixture is bubbling, add the clams.
- Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open and keep them warm. (Throw out any clams that don't open.).
- Boil and reduce the pan juices over high heat for about 8 minutes.
- Sprinkle in the red pepper and season up the sauce with Worcerstershire.
- Toss in the shrimp and scallops. Simmer until they're cooked and have just turned opaque, about 4 minutes.
- Swirl in the cream and basil.
- Return the clams to the pan and gently stir together all the shellfish.
- Sprinkle with parsley and serve steaming hot.
Nutrition Facts : Calories 410, Fat 17.4, SaturatedFat 3.1, Cholesterol 163.9, Sodium 717.6, Carbohydrate 17.6, Fiber 0.8, Sugar 4, Protein 33.8
CLAMS AND SHRIMP
Make and share this Clams and Shrimp recipe from Food.com.
Provided by cervantesbrandi
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and pepper and let the veggies soften up 10 minutes, stirring occasionally. Next add the garlic and the corn and stir to combine.
- Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 8 minutes.
- Pat shrimp dry and toss with a rounded tablespoon of seafood seasoning. Add the shrimp and clams and replace the cover.
- Cook until shrimp are pink and firm and the clams have opened up, 7 minutes. (During the cooking time I tend to leave the temperature on medium high so that the soup continues at a rapid boil.).
SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
A buttery garlic wine sauce pairs with shrimp and scallops in this easy dish. Add some pasta and dinner is served!
Provided by Christina Conte
Categories Main Courses
Time 30m
Number Of Ingredients 11
Steps:
- Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
- Remove after 10 minutes and place on a rack to dry.
- Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
- Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
- When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.
- Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
- Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
- Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
- Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.
- Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!
Nutrition Facts : Calories 484 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 175 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SHRIMP, CLAMS, AND SCALLOPS PASTA
Seafood combined with a savory red sauce over pasta will tease your senses! I serve mine with fresh garlic bread and a green garden salad. YUM!
Provided by Hawn
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
- Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
- Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.
Nutrition Facts : Calories 450 calories, Carbohydrate 59.2 g, Cholesterol 129.6 mg, Fat 6.5 g, Fiber 6 g, Protein 36.8 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.5 g
CLAM, SHRIMP, & SCALLOP PAN ROAST
Steps:
- Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don't open.)
- Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
- Toss in the shrimp and scallops. Simmer til they're cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.
More about "clam shrimp and scallop pan roast food"
SHEET PAN GARLIC BUTTER SCALLOPS - GARDEN IN THE KITCHEN
From gardeninthekitchen.com
5/5 (1)Category Dinner, Main Course, SeafoodServings 4Total Time 36 mins
- In a small glass bowl add oil, butter, garlic, chili pepper flakes, salt and pepper and whisk to combine.
- Arrange the scallops in a sheet pan. Pour the garlic butter oil over the scallops, mix with your hands to combine. Add in lemon slices.
- Bake for 23-25 minutes. If you want the scallops to have a touch of golden brown, broil for an additional 3 minutes (optional). Garnish with fresh cilantro.
SCALLOP, SHRIMP & CRAB STUFFED CLAM SHELLS - …
From recipezazz.com
5/5 (6)Calories 570 per servingServings 4
- Seafood ... You want a mix of approximately 2 1/4 cups. But you can mix it up any way you want. I usually get small shrimp and bay scallops since they will be cut up, it isn't necessary to pay a premium price for the extra large. The stuffing mix will freeze well, so if you have leftover, just pop in the freezer. I have found the amounts for the shellfish to work out pretty well. Rough chop the seafood and set off to the side to take the chill off. If using canned crab, sift through the crab to make sure there are no shells or cartilage and drain well.
- Add the butter to a medium saute pan and bring to medium high heat. Add the shrimp and scallops and cook just 1-2 minutes until the shrimp are pink and the scallops are firm. These are small pieces and don't take more than a minute or two. Remove immediately and add to a bowl with the crab meat. Make sure to add all the butter too.
- Vegetables ... In the same pan, add the butter (there is extra butter, but this is added to stuffing mix) and bring to medium to medium high heat again. Add in the garlic, celery, onion and cook 3-4 minutes until the vegetables are tender. Add in the pimentos, old bay seasoning, lemon juice, mix well and remove from the heat. Let it cool a couple of minutes and add to the seafood, including the butter in the pan too.
- Breading ... Add the milk to a pie plate and dip each piece of bread for only a second to lightly moisten it. Then break up the bread over the bowl with the vegetables and the seafood. Three (3)-4 pieces should equal about 1 1/2 cups of breading. Add in the parsley, parmesan, and season with a pinch of salt and pepper. The stuffing should be moist which is what you want. If it is too moist, add a few dry bread crumbs, only if necessary.
SILVER LEGACY CASINO SEAFOOD PAN ROAST - COPYKAT …
From copykat.com
5/5 (4)Total Time 20 minsCategory Main CourseCalories 217 per serving
10 BEST SHRIMP SCALLOP AND CLAM RECIPES - YUMMLY
From yummly.com
DELICIOUS PASTA WITH CLAMS AND SCALLOPS - RECIPE TUTORIAL ...
From livingsweetmoments.com
5/5 (3)Total Time 21 minsCategory EntreeCalories 392 per serving
SHRIMP & SCALLOPS IN A ROASTED RED PEPPER SAUCE - CHEF DENNIS
From askchefdennis.com
5/5 (29)Category EntreeCuisine ItalianCalories 1028 per serving
- Puree the roasted red peppers until they are as smooth as possible. Add to a medium saucepan. Heat over medium-high heat.
- Cook your pasta per box instructions, start when you begin to sauté the shrimp and scallops., it should be done about the same time you finish the sauce
EASY LINGUINE WITH CLAM SAUCE AND SEARED SCALLOPS - JZ EATS
From jz-eats.com
5/5 (15)Total Time 20 minsCategory Main CourseCalories 647 per serving
- Bring a large pot of salted water to a boil. Add the linguine and cook according to box instructions.
- Heat a large non-stick pan with 1/2 tbsp of olive oil and 1 tbsp of butter on high heat. When the pan is HOT, add the scallops and cook for 3-4 minutes undisturbed. Flip the scallops add the remaining 1 tbsp of butter, and cook for 1 minute undisturbed until they turn opaque.
PAN ROASTED SCALLOPS AND SHRIMP IN A MUSTARD ... - STONYFIELD
From stonyfield.com
Cuisine AmericanCategory Gluten FreeServings 6Total Time 23 mins
40 SHRIMP, SCALLOP, LOBSTER, CLAM RECIPES IDEAS IN 2021 ...
From pinterest.com
40 pins
SHRIMP AND BAY-SCALLOP RISOTTO WITH MUSHROOMS - FOOD & WINE
From foodandwine.com
5/5 Category Dried MushroomsServings 4
CREAMY SHRIMP AND SCALLOP SEAFOOD CHOWDER RECIPE
From thespruceeats.com
4.3/5 (81)Calories 457 per serving
BROILED SHRIMP AND SCALLOPS RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 15 minsServings 6
SCALLOP AND SHRIMP MORNAY - RANTS RAVES AND RECIPES
From rantsravesandrecipes.com
5/5 (1)
30 CALAMARI, OCTOPUS, CLAMS, MUSSELS, AND SCALLOPS IDEAS ...
From pinterest.ca
TOP 20 ONION, SCALLOP & SHRIMP RECIPES : 2022
From supercook.com
SEAFOOD SCALLOPS RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CLAM SHRIMP AND SCALLOP PAN ROAST BEST RECIPES
From cookingtoday.net
CLAM SHRIMP AND SCALLOP PAN ROAST RECIPES
From tfrecipes.com
CLAM SHRIMP SCALLOP PAN ROAST RECIPES
From tfrecipes.com
LOBSTER, CLAMS, MUSSELS, SHRIMP, SCALLOPS ON PASTA RECIPE
From crecipe.com
OYSTER BAR CREAMY SEAFOOD PAN ROAST | JUSTIN RANDALL ...
From copymethat.com
SEAFOOD PAN ROAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLAM, SHRIMP AND SCALLOP PAN ROAST
From worldbestfishrecipes.blogspot.com
BBQ CHAIN RESTAURANT RECIPES: SEAFOOD PAN ROAST ...
From pinterest.com
SHRIMP AND SCALLOP RISOTTO RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
20 SHRIMP AND SCALLOP RECIPES | ALLRECIPES
From allrecipes.com
SHRIMP PAN ROAST RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RECIPE INFO CLAM SHRIMP & SCALLOP PAN ROAST
SHRIMP SCALLOPS AND CLAMS RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
10 BEST SCALLOPS SHRIMP AND CRABMEAT RECIPES | YUMMLY
LOBSTER AND SHRIMP AND SCALLOPS IN GARLIC BUTTER SAUCE ...
From lobstergram.com
CLAM, SHRIMP, & SCALLOP PAN ROAST RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
10 BEST SHRIMP SCALLOP AND CLAM RECIPES | YUMMLY
From yummly.com
ULTIMATE GUIDE TO PAN SEARING SCALLOPS AND SHRIMP - HESTAN CUE
From shop.hestancue.com
SCALLOP PAN ROAST — SAM THE COOKING GUY
From thecookingguy.com
PAN-FRIED CLAMS RECIPE | FISHEX SEAFOODS
From fishex.com
CLAM, SHRIMP AND SCALLOP PAN FRY | FIERY FOODS & BARBECUE ...
From fieryfoodscentral.com
10 BEST SHRIMP SCALLOP AND CLAM RECIPES - YUMMLY
From yummly.co.uk
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