Legal Seafood Copycat

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COPYCAT LEGAL SEAFOOD BAKED SCALLOPS RECIPE



Copycat Legal Seafood Baked Scallops Recipe image

This is a delicious copycat recipe. As long as you select good scallops, this dish is bound to taste just as delicious as if you had it at the restaurant.

Provided by Molly Madigan Pisula,Mashed Staff

Categories     appetizer, dinner

Time 30m

Number Of Ingredients 9

2 pounds fresh sea scallops
1/2 cup buttermilk
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup melted butter
20 Ritz crackers
1 lemon, cut into wedges

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Remove the side muscle from each scallop, then rinse scallops and pat dry with paper towels.
  • Place scallops in a large bowl.
  • Add buttermilk, thyme, parsley, salt, and pepper, and toss gently.
  • Pour into a baking dish.
  • Drizzle melted butter over the top of the scallops.
  • Put Ritz crackers into a ziptop bag, and crush with your fingers until you have a mixture of fine crumbs and larger pieces.
  • Sprinkle cracker crumbs on top of scallops.
  • Bake scallops for 20 minutes at 400 degrees.
  • Serve with lemon wedges.

Nutrition Facts : Calories 357 calories, Carbohydrate 21 g carbohydrates, Cholesterol 86 mg cholesterol, Fat 17 g fat, Fiber 1 g fiber, Protein 30 g protein, SaturatedFat 9 g saturated fat, ServingSize 0 g, Sodium 1095 mg, Sugar 3 g, TransFat 1 g

LEGAL SEAFOOD'S NEW ENGLAND CLAM CHOWDER



Legal Seafood's New England Clam Chowder image

This is a well-known dish from a well-known Boston chain; it was one of my favorites when we lived there, though rich enough that it wasn't exactly my everyday fare. I haven't tried this yet, though; I found it online.

Provided by winkki

Categories     Chowders

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

4 quarts littleneck clams, well-scrubbed
1 cup water
1 clove garlic, minced
2 ounces salt pork, finely chopped
2 cups onions, chopped
3 tablespoons all-purpose flour
4 1/2 cups clam broth
3 cups fish stock
1 1/2 lbs potatoes, peeled and diced
2 cups light cream
oyster crackers (optional)

Steps:

  • Bring water to boil in large covered saucepot.
  • Add the clams and garlic Cook 6-10 min over med-high heat, or until the clams have just opened.
  • Drain clams, reserving the broth.
  • Strain the broth through coffee filters/cheesecloth to remove grit.
  • Remove the clams from their shells, chop finely.
  • In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered and becomes liquid.
  • Using a slotted spoon, remove the"cracklings" and reserve them.
  • Add the onions to the fat; cook over med-high heat for 5-7 minutes, til softened but not browned.
  • Add in flour; cook for 3 minutes, stirring constantly.
  • Add the reserved clam broth, the 4-1/2 c.
  • of clam broth and the fish stock; whisk to remove lumps.
  • Bring the liquid to a boil; add potatoes, Reduce heat, simmer for about 15 minutes or until the potatoes are cooked through.
  • Stir in the clams, salt pork and the light cream.
  • Heat chowder to desired temperature.
  • Serve with oyster crackers.

Nutrition Facts : Calories 616.7, Fat 22.6, SaturatedFat 9.9, Cholesterol 205, Sodium 812.7, Carbohydrate 35.2, Fiber 2.5, Sugar 2.5, Protein 64.9

LEGAL'S INAUGURAL FISH CHOWDER



Legal's Inaugural Fish Chowder image

Make and share this Legal's Inaugural Fish Chowder recipe from Food.com.

Provided by mermaidmagic

Categories     Chowders

Time 1h

Yield 3 Quarts

Number Of Ingredients 11

1/2 cup butter
3 cups diced onions
1/4 cup finely grated carrot
2 teaspoons minced garlic
1/2 cup flour
12 cups concentrated fish stock
4 lbs chowder fish fillets (such as 2 lbs. Cod, 1 lb. Monkfish, and 1 lb. Cusk)
2 cups light cream
1/2 cup finely grated monterey jack cheese
salt
fresh ground black pepper

Steps:

  • Heat the butter in a large saucepan until softened.
  • Add the onions, carrots, and garlic and sauté.
  • Stir frequently, about 5 minutes.
  • Remove from heat and slowly stir in the flour.
  • Return to the heat, and cook, stirring, for about 4 minutes.
  • Meanwhile, begin heating the stock in a large pot.
  • Whisk the stock into the flour mixture.
  • Bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes.
  • Add the fish and simmer about 10 minutes longer.
  • Stir in the cream and cheese.
  • Simmer until the cheese melts, about 5 to 8 minutes.
  • (You won't distinguish the cheese as such; it is incorporated into the chowder.) Reheat the chowder slowly so the cream doesn't boil.

Nutrition Facts : Calories 1593.6, Fat 80.4, SaturatedFat 45.3, Cholesterol 545.5, Sodium 2375, Carbohydrate 38.5, Fiber 3.6, Sugar 7.7, Protein 172.4

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