Jumbo Shrimp And Scallop Scampi Food

SHRIMP AND SCALLOP SCAMPI

Steps:

• Heat up olive oil in a large skillet over medium heat. Add garlic and red onion, followed by a pinch of salt. Cook slowly until fragrant.
• Add red pepper flakes.
• Switch heat to medium-high, add shrimp, scallops, and sweet mini pepper. Cook until the seafood is almost done (about 4-5 minutes). Stir occasionally.
• Add white wine, fresh lemon juice, and butter. Cook for another minute or until the butter is melted in the sauce. Taste, add more salt if needed.
• Serve over pasta with the scampi sauce. Top with chopped fresh parsley leaves, a grind of black pepper, and grated Parmesan cheese. Enjoy!

SHRIMP AND SCALLOP SCAMPI

Steps:

• Heat oil in a large skillet over medium heat.
• Add onions, and cook for 2 minutes.
• Add garlic.
• Cook for 1 minute more.
• Add shrimp and scallops, and cook for 2- 3 minutes.
• Add wine, basil, pepper flakes, chicken stock, and sugar.
• Simmer about 4 minutes, until shrimp are pink and scallops opaque.
• Add butter, lemon juice, salt and pepper.
• Serve over pasta or rice.
• Sprinkle with parsley and parmesan.

SCALLOP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Heat the oil in a large skillet over medium-high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the skillet, raise the heat to high and sear until golden brown and just firm, 1 to 2 minutes per side; transfer to a plate.
• Return the skillet to medium-high heat, add the butter and garlic and cook, stirring constantly, until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta cooking water to help thin out the sauce so it evenly coats the pasta. Divide the pasta evenly into bowls and top each with some scallops.

BAKED SHRIMP SCAMPI

Steps:

• Preheat the oven to 425 degrees F.
• Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
• In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
• Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

SHRIMP AND SCALLOP SCAMPI RECIPE

Steps:

• Boil the pasta according to package directions, reserving ½ cup of the pasta water before draining. Drain and reserve pasta.
• Peel the shrimp and reserve shell or tails, and de-vein, if necessary.
• While the pasta is boiling, heat a thin layer of oil in a deep skillet (preferably cast-iron) over medium-high heat. Pat the scallops completely dry.
• Once the oil is hot, add the dry scallops and sear them on each side until golden brown, about 1 to 2 minutes per side, then remove scallops and set aside.
• Turn the heat down to medium-low and melt the butter with the remaining olive oil, then add the garlic and cook until fragrant, about 1 minute.
• Add white wine, pasta water, shrimp shells, salt, and red pepper flakes, bring to a simmer, and cook until reduced by half. Shrimp shells will turn pink and wine will reduce, leaving about half of the liquid, or ¾ cup.
• Remove the shrimp tails and add the shrimp, and cook the shrimp until just barely pink, about 1 to 2 minutes per side.
• Add scallops back into the skillet and stir to combine.
• Add lemon juice and parsley and stir to combine, then remove from the heat.
• Add pasta into skillet and toss to combine with sauce.
• If desired, serve with extra chopped parsley.

JUMBO SHRIMP AND SCALLOP SCAMPI

Steps:

• Turn the oven onto broil and line a sheet pan with parchment paper.
• Fill a large pot with 4 quarts of water and heat on high on the stovetop.
• Mince the garlic, then zest and juice the lemon and combine both in a pot over low heat with the butter.
• Pat the shrimp and scallops dry and place them on the prepared sheet pan. Drizzle with the olive oil and sprinkle with the salt and pepper.
• When the water boils, reduce the heat to medium-high, add 1 Tablespoon of salt and add the pasta.
• Place the shrimp and scallops in the oven under the broiler while the pasta cooks.
• When the angel hair pasta is al dente (about 4 minutes), drain the water from the pasta and return the pasta to the pot off of the heat or into a serving dish.
• Remove the shrimp and scallops from the oven when they are done cooking. They will take about 5-7 minutes so they will be done shortly after the pasta.
• Add the shrimp and scallops to the cooked angel hair pasta and then pour the lemon butter and garlic sauce over the top. Toss to combine and serve.

SHRIMP AND SCALLOP SCAMPI WITH LINGUINE

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.

LOBSTER, SHRIMP AND SCALLOP PASTA

Steps:

• Saute all seafood in 2 oz butter until half cooked, remove and set aside.
• Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
• Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
• Mix lemon juice and cornstarch and blend into chicken stock.
• Return seafood to pan.
• Simmer 5 minutes.
• Add chopped parsley and serve over noodles.

SCALLOPS AND SHRIMP WITH MUSHROOMS

Steps:

• Season the scallops and shrimp with freshly ground pepper and set aside.
• In a 12 inch non-stick skillet, heat 2 tablespoons of olive oil until smoking.
• Place the scallops in and DO NOT move them.
• Allow them to cook until crisp and golden brown, unmoved on same side for 5 to 6 minutes.
• In a 14 inch saute pan, heat remaining olive oil over high heat until smoking.
• Add shallots and saute until softened, about 3 to 4 minutes.
• Slice the mushrooms into 1/4 inch slices and add them to the saute pan.
• Toss 3 to 4 minutes until softened.
• Add the shrimp.
• Add the vinegar and turn shrimp until they are pink.
• Then add the frisee or endive.
• Toss quickly, season with salt and pepper to taste, and divide among 2 dinner plates.
• Without turning the scallops, remove scallops and arrange 8 on each plate.
• Drizzle with olive oil and serve.

SHRIMP & SCALLOP SCAMPI WITH LINGUINE

Steps:

• 1. Bring a large pot of salted water to a boil. Add the liquine and cook as the label directs.
• 2. Meanwhile, heat a large skillet over medium=high het. Pat the shrimp and scallop dry, then season with salt and pepper. Add 1/2 T. butter to the pan and cook the shrimp unti 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.
• 3. Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remiaining 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 T. of butter; season with salt and pepper to taste.
• 4. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.