Montauk Scallop And Oyster Pan Roast Food

OYSTER BAR PAN ROAST

Steps:

• In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
• Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil.
• Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.

OYSTER PAN ROAST

Steps:

• In the top part of a double boiler set over water boiling on high heat, combine clam juice, butter, celery salt, and Worcestershire sauce. Once butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot and almost simmering, but not boiling.
• Add a slice of white toast to a warm 9-inch soup bowl and underline with a slightly larger plate. Using a slotted spoon, transfer oysters over the toast in soup bowl. Pour soup over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika and serve with oyster crackers.

SEAFOOD PAN ROAST

Steps:

• Melt your butter in a saute pan add your garlic, hot sauce, Worcestershire sauce and cayenne.
• Saute each type of seafood separately. Pull out each type when 2/3 cooked and place in one separate bowl.
• Add wine to sauce and scrape bottom of pan to absorb any dark bits into your sauce.
• Put left over sauce into a dutch oven and add clam/lobster juice, chili sauce, and Bandy.
• Simmer sauce for a few minutes; add the seafood. Cook till seafood is done.
• Add cream and season with white pepper and salt to taste.
• Garnish the dish with chopped parsley.