SEAFOOD PIZZA
I adapted this rich treat from a friend's seafood enchilada dish. The thick creamy cheese sauce is an ideal match for the scallops, shrimp and imitation crabmeat. Plus, it's special enough for guests and can be made in a hurry.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Prepare pizza dough according to package directions. Press onto a lightly greased 12-in. pizza pan; build up edges slightly. Prick dough thoroughly with a fork. Bake at 400° for 5-6 minutes or until crust is firm and begins to brown., Meanwhile, in a large saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in Monterey Jack and Swiss cheeses until melted. Remove from the heat., In a large skillet, melt the remaining butter over medium heat. Add scallops; cook and stir for 3-4 minutes or until firm and opaque. Stir in the shrimp, crab and 3 tablespoons cheese sauce. Remove from the heat., Spread remaining cheese sauce over the crust. Top with the seafood mixture; sprinkle with mozzarella cheese and paprika if desired. Bake for 13-16 minutes or until golden brown. Let stand for 5-10 minutes before cutting.
Nutrition Facts : Calories 570 calories, Fat 28g fat (16g saturated fat), Cholesterol 141mg cholesterol, Sodium 926mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 1g fiber), Protein 35g protein.
SAUTéED SCALLOPS WITH SHREDDED DUCK AND HOLLANDAISE SAUCE
This is a hack of an old recipe from David McMillan and Fred Morin of the restaurant Joe Beef in Montreal, who match sea scallops with pulled pork and hollandaise sauce for a delicious dish. For reasons of habit, taste or happenstance, I started making it with duck instead. It seems like a lot of work - two species, a fancy sauce - but a lot of the cooking is unattended, and the sauce, you'll see, is quite easy to pull off, at least the second time you try. The resulting meal is excessive and fantastic. It begs for a watercress salad with a bright, acidic dressing.
Provided by Sam Sifton
Categories seafood
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the duck. Heat oven to 325. Remove giblets and neck from duck cavity, and discard or reserve for another use. Cut off excess fat from duck cavity. Place duck on a rack in a deep roasting pan, breast-side up, and season with salt and pepper. Then slide the pan into the oven and cook, undisturbed, for 2 hours.
- Remove duck from oven, and use the point of a sharp knife to prick the skin of the bird, all over the breasts and thighs. Return bird to oven, and cook for 1 to 2 more hours, or until an instant-read thermometer inserted into the thigh measures around 155 degrees.
- Increase oven temperature to 450, and cook until the duck is golden and crisp, 15 to 30 minutes.
- Carefully remove the roasting pan from the oven, and transfer the duck to a cutting board. (Let the fat in the pan cool, then store it, covered, in the refrigerator. It is an excellent medium for roasting potatoes.) Allow the duck to rest for a few minutes, then shred it, using two forks to pull the meat apart. Add your favorite barbecue sauce, to taste, or your favorite hoisin sauce, to taste. Keep warm.
- Make the hollandaise. Put yolks into a small container into which you can fit an immersion blender, or into the jar of a blender.
- Melt the butter in a small saucepan set over medium heat, then allow it to cool for a few minutes.
- Process the yolks for a couple of seconds, then continue to run the blender as you add the melted butter in a slow and careful stream, until you have a thin, emulsified sauce. Add the cayenne, lemon juice and salt to taste, blend again to combine and keep at room temperature until ready to use.
- Make the scallops. Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
- Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.
- To serve the dish, spoon hollandaise on a plate or platter, then top with the scallops, brown-side up. Top scallops with shredded duck (you'll have some leftover for sandwiches tomorrow), and drizzle with hollandaise.
SEAFOOD PIZZA
This was created to mimic the wonderful seafood pizza we used to enjoy at Pizzeria Uno in Cincinnati Ohio. It's especially easy with a boboli crust but making your own crust may taste better. I recommend using the fake crab rather than canned, but fresh crab would be best. It's rich and delicious. I love to dip it in cocktail sauce. YUMMY!!
Provided by Kimke
Categories < 60 Mins
Time 35m
Yield 1 pizza
Number Of Ingredients 8
Steps:
- Saute garlic in olive oil for several minutes.
- Add shrimp and crabmeat, mixing well with garlic and olive oil.
- Add parsley.
- Sprinkle 1/2 cup mozzarella on pizza crust.
- Place crab/shrimp mixture on crust.
- Cover with remaining cheeses.
- Bake according to your pizza crust directions (typically, bake pizza until crust is golden brown and cheese is melted and bubbling, about 15 minutes).
- Cut and serve with cocktail sauce.
Nutrition Facts : Calories 625.6, Fat 44.8, SaturatedFat 26.4, Cholesterol 154.7, Sodium 1437.8, Carbohydrate 7.8, Fiber 0.2, Sugar 2.1, Protein 47.5
EASY SEA SCALLOPS WITH CRAB HOLLANDAISE
This uses the large sea scallops, not bay scallops. I served with parmesan orzo and steamed asparagus. An easy romantic dinner for two.
Provided by Mikekey *
Categories Seafood
Time 20m
Number Of Ingredients 8
Steps:
- 1. Rinse and pat dry scallops. Heat a heavy skillet (cast iron works great) over medium-high heat. When hot, add about 1/2 tablespoon oil and heat until simmering.
- 2. Place scallops in hot pan and sear until browned, about 5 minutes. Turn them over and repeat. Sprinkle with salt and pepper, if desired.
- 3. Mix sauce mix and milk in medium sauce pan over medium heat. Add butter and tarragon and cook, stirring constantly, until sauce boils and butter is melted.
- 4. Stir in crabmeat and cook until heat through.
- 5. Divide scallops between two plates and top with the sauce.
SHRIMP AND CRABMEAT SEAFOOD CASSEROLE
Steps:
- Gather the ingredients.
- Heat the oven to 350 F. Melt 1 tablespoon of butter in a medium saucepan or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender.
- Use a small piece of the reserved butter to grease a 1 1/2-quart casserole , then combine in it the shrimp, lobster, and crabmeat. Add the cooked mushrooms on top.
- Add the remaining butter to a saucepan and place it over medium-low heat; stir in flour until smooth and bubbly. Continue cooking, stirring, for 2 minutes.
- Gradually add the milk, stirring constantly. Continue to cook and stir over low heat until the sauce is thickened and bubbly. Stir in the salt, pepper, paprika, chives, parsley, and wine.
- Gently pour the sauce into the seafood mixture and mix well. Sprinkle with the parmesan cheese.
- Bake the casserole in the preheated oven for 20 minutes.
- Turn on the broiler for a minute to achieve a brown and attractive top.
- Serve immediately and enjoy.
Nutrition Facts : Calories 492 kcal, Carbohydrate 18 g, Cholesterol 370 mg, Fiber 1 g, Protein 53 g, SaturatedFat 12 g, Sodium 1544 mg, Sugar 7 g, Fat 22 g, ServingSize Serves 4, UnsaturatedFat 0 g
SEA SCALLOPS AND SHRIMP WITH CHAMPAGNE BUTTER SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons of the butter in a large skillet (or two skillets, if necessary). Add the mushrooms and salt. Cook over medium heat, stirring, for 2 minutes. Add the shallots and cook briefly. Do not brown. Stir and add the champagne. Keep stirring until the champagne is almost evaporated. Add the cream and bring to a boil, stirring. Reduce to two-thirds over high heat.
- Add the scallops and shrimp. Add salt and pepper. Add the Tabasco and bring to a boil over high heat for 3 minutes. Add the lemon juice and stir in the remaining 4 tablespoons butter. Serve immediately.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 13 grams, Sodium 927 milligrams, Sugar 3 grams, TransFat 0 grams
SEAFOOD MELANGE
Even when prepared for two, this erotic combination of four seafoods encourages a lusty appetite! Light some candles and decant some wine!
Provided by Carol A. Giorgio
Categories World Cuisine Recipes European French
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Butter two 2-cup au gratin dishes. Place 1 fillet on bottom of each, then layer with scallops, crabmeat, shrimp, cheese and a second fillet; set aside.
- Preheat oven to 450 degrees F (230 degrees C).
- Melt butter. In a medium mixing bowl, combine yolks, lemon juice, mustard and salt; mix on high and slowly add butter in a steady stream until sauce is thick and creamy. Pour sauce over fillets.
- Bake in preheated oven for 10 to 15 minutes; sprinkle with parsley and paprika. Serve.
Nutrition Facts : Calories 1201.7 calories, Carbohydrate 47 g, Cholesterol 548.9 mg, Fat 87.9 g, Fiber 4.3 g, Protein 62.1 g, SaturatedFat 43.6 g, Sodium 1944.5 mg, Sugar 8.3 g
EASY NO-FAIL HOLLANDAISE SAUCE
Make this easy no-fail Hollandaise Sauce at home. If you love Hollandaise Sauce and have always wanted to make this at home, this recipe is for you. If you have never had the pleasure of enjoying this rich and velvety sauce, I hope that you give this recipe a try. Just scrumptious with so many dishes.
Provided by wholesomefarmhouserecipes
Categories Breakfast Side Dish
Time 15m
Number Of Ingredients 5
Steps:
- Use a double boiler or place a bowl over a saucepan with about 1 inch of water in the bottom simmering to do the cooking.
- Break the eggs and separate the yolks from the whites. Once separated, whisk the egg yolks slightly.
- Add the whisked eggs, and softened butter to the bowl over the simmering water and whisk until the butter has almost all melted. Add the 1/3 cup of boiling water. (I just heated my water in the microwave for a minute).
- Keep whisking the egg mixture and cook until it reaches a temperature of 160 degrees F. As the mixture continues to cook, the eggs will become frothy and increase in volume, and then thicken.
- When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat and add your seasonings. Such as, lemon, salt and pepper, cayenne pepper, Cajun seasoning, or a variety of other seasonings.
- If not using right away, keep in a warm spot until ready to use. If the mixture becomes too thick, add a few drops of warm water whisked in before serving.
Nutrition Facts : Calories 129 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 123 mg, Sodium 105 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SEAFOOD TRIO W/SHRIMP, SCALLOPS AND CRAB
This is my re-creation of a fabulous dish of shrimp, scallops and crab that I enjoyed in Northern California almost 40 years ago. It made such an impression on me that I've tried to find someone... anyone... who served it ever since, but with no success. Now, here is my own version that I believe captures the original qualities I've tried so many years to find. A very nice factor with this recipe is you don't need fresh seafood to make it. We live 45 miles from the nearest fresh fish market, so we've learned to not depend on fresh fish for the success of our recipes. If you have access to fresh shellfish for this recipe, it will be even better, but if you need to use IQF seafood, the recipe will work perfectly well if you simply allow your shellfish to thaw gently, either in cold running water, or overnight in the refrigerator. The sauce is not heavy but still rather rich, and will actually thin some as it cooks because the shellfish will give up some of its moisture.
Provided by Rare Affaire
Categories Crab
Time 55m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Heat olive oil in heavy-bottomed sauce pan over medium-low heat.
- Add scallion and a good pinch of salt. Cook about 5 minutes, stirring frequently. Do not allow to brown.
- Add flour and stir until all oil is absorbed, forming a heavy paste.
- Cook paste (this is a white roux with scallions in it at this stage) for about 2 minutes, stirring constantly to avoid browning.
- Add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.
- Add 1/2 of the clam juice, repeating the process.
- Stir in the wine.
- Stir in the cream.
- Add cayenne and white pepper.
- Bring sauce to a very low simmer. Taste sauce and adjust salt to taste. (I usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.).
- Test the thickness by dipping a spoon into the sauce and letting it run off. It should be just thick enough to coat and cling to the back of the spoon -- this is called "nappe" (pronounced "na-pay" by my culinary instructor but my college French professor would have said "nap",) in classical cooking. If it is too thick, add a bit more clam juice or cream until you get the desired thickness, and reheat to a very low simmer.
- Add parsley and stir to incorporate.
- Preheat 2 oval ramekins (we use about a 4"x6" size, but any oval large enough to contain 12 oz of seafood will work) by running them under hot water.
- Place 1/2 of shrimp in one end of each ramekin. Place 1/2 of crab in opposite end of each ramekin. Place 1/2 of scallops in the center of each ramekin. (Yes, you want the seafood separated into neat little sections. It works. Trust me.).
- Pour 1/2 of the sauce evenly over the contents of each ramekin. Don't worry if the sauce wants to stick on the top -- it will run down into the seafood as the "casserole" bakes.
- If desired, you can put a thin layer of panko to the top of each ramekin. (This is not how the original was done, but my sister likes a bit of contrast in her textures so I do this when I'm cooking for her as well, and it certainly doesn't hurt anything.).
- Bake for 20 minutes, or until the top begins to show signs of browning. If there is no sign of browning after 20 minutes, raise the shelf and turn your oven to broil. Broil for no more than 5 minutes! This depends on your oven, and if you cook the seafood too long, you will get rubbery seafood.
- Remove from oven and allow to rest for 5 minutes before serving.
HOLLANDAISE SAUCE
Recipe video above. The easy way to make this classic French Sauce! The end result is just as good as making it the classic way by hand -- which takes a good 15 minutes of whisking set over a double boiler and plenty of experience -- except it takes 90 seconds flat and it's foolproof.I prefer using a stick blender rather than normal blender because there's less waste / easier to scrape the sauce out.Use this sauce for Eggs Benedict, over aspargus, steak - it can fancy up anything! See in post for a list of ideas and notes for how to reheat leftovers easily.Makes about 1 1/4 cups, enough for 8 Eggs Benedict (ie 8 individual eggs). This sauce is rich, you don't need much per serve!
Provided by Nagi
Categories Sauce
Number Of Ingredients 6
Steps:
- Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.
- Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.
- Melt butter in a heatproof jug until hot (be very careful to ensure it doesn't explode if using microwave!). If you use a stove, pour into a jug.
- Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. (Note 2)
- With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.
- Now blitz for a further 10 seconds, moving the stick up and down.
- Thickness: If too thick, mix in warm tap water 1 teaspoon at a time.
- Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as is if pairing with salty foods like Eggs Benedict, steak, fish.
- Lemon adjustment: Make it slightly more tangy that you want if using for something like Eggs Benedict, steak or salmon (because it's diluted when you eat it, and also balances the rich food). But make it perfectly lemony to your taste if using for something like Asparagus.
- Using: Use immediately, or keep warm until required - if covered and wrapped in a tea towel, it will stay warm for 15 minutes. Use warm or at room temperature. Use warm tap water for loosening. See note for storing and reheating.
Nutrition Facts : Calories 179 kcal, Carbohydrate 1 g, Protein 1 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 120 mg, Sodium 79 mg, Sugar 1 g, ServingSize 1 serving
EASY CRAB & SCALLOP QUICHE
Easy to put together. Freezes well for parties or dinners weeks from now! Enough to make 2 - 9 inch quiche.
Provided by Chef Florida Janie
Categories Savory Pies
Time 1h5m
Yield 16 8 slices per pie, 16 serving(s)
Number Of Ingredients 9
Steps:
- Set aside the pie crust. If its frozen, let thaw to room temperature.
- In a large mixing bowl, add all ingredients. You may subsitute shrimp or lobster for any of the above seafood.
- Mix all ingredients well and pour into pie crusts.
- Bake 20 minutes at 400 degrees until the edges of the pie crust are nice and brown. Ovens may vary so watch your crust so it doesn't burn.
- Bake an additional 35 minutes at 350 until the top of the quiche is nice and bubbly and a bit brown. Again, ovens may vary, so you'll know they are done when you test witha fork or knife and it comes out clean.
- Cool on a cooloing rack for 20-30 minutes before serving.
- This recipe should make 2- 9 inch quiche. So, you can always freeze one for later! Wrap tightly and freeze cooked quiche up to 4 weeks.
Nutrition Facts : Calories 402.5, Fat 28.3, SaturatedFat 14.5, Cholesterol 135.3, Sodium 888.8, Carbohydrate 15.2, Fiber 0.9, Sugar 0.6, Protein 21.7
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