SCALLOP STARTER GRATIN RECIPE
Our scallop starter gratin is an indulgent way to start off Christmas day. Creamy and delicious, even those who don't like seafood will fall in love.
Provided by Jane Curran
Categories Lunch, Starter
Time 45m
Yield Serves: 4
Number Of Ingredients 11
Steps:
- Put the milk, bay leaves, peppercorns and onion into a pan and heat gently, ensuring it doesn't boil, then set aside for 1 hour to infuse. Strain into a jug. Melt the butter in a different pan, stir in the flour, cook for about two minutes, then gradually whisk in the milk. Cook until the sauce has thickened. Now whisk in the cream and half the cheese.
- Heat the oven to 200C. Divide the seafood between 4 ovenproof dishes or one shallow dish. Pour over the sauce. Mix together the breadcrumbs and remaining cheese, and sprinkle over the top of seafood. Bake for 15 to 20 minutes until the top is a little golden and the cheese has melted.
Nutrition Facts : @context https, Calories 683 Kcal, Fat 51 g, SaturatedFat 31 g
SCALLOPS AND CHORIZO
The combination of spicy chorizo and chilli with creamy scallops and a touch of honey gives this easy starter a sensational flavour.
Provided by Ian Taylor
Categories Starters & nibbles
Yield Serves 6
Number Of Ingredients 5
Steps:
- Heat a heavy griddle pan over a high heat. Fry the chorizo until it is browned and some of the juices are running in the pan. Add the spring onion and chilli and fry for 2-3 minutes.
- Add the scallops and fry for 2-3 minutes on either side or until cooked through. Drizzle over the runny honey and stir to coat. Divide the scallops and chorizo among the six scallop shells and serve.
KING PRAWN AND SCALLOP IN GINGER BUTTER
Steps:
- Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.
Nutrition Facts : Calories 629.2 calories, Carbohydrate 11.4 g, Cholesterol 282.6 mg, Fat 47.8 g, Fiber 1.3 g, Protein 32.6 g, SaturatedFat 29.4 g, Sodium 481.6 mg, Sugar 2.6 g
PRAWN AND SCALLOP SAUSAGES
This recipe, which originally came from "Great Good Food" by Julee Russo, is a lovely, sophisticated starter for a dinner party. I particularly like this recipe because it looks like it is very difficult to prepare, while it really is quite simple.
Provided by fableigh
Categories < 60 Mins
Time 38m
Yield 32 2inch sausages, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Low Fat Blend: Place the ingredients in a blender and blend until smooth.
- The mixture can also be blended by hand.
- A food processor will not give the right consistency.
- Use as a replacement for soured cream, mayonnaise or double cream in savoury or sweet recipes.
- Make sure that all of the ingredients and the bowl are well chilled before starting and plan on working quickly.
- Place the prawns and scallops in a food processor and pureé.
- Add the egg yolk and pulse until well blended.
- Transfer to a medium-sized mixing bowl and set in a larger bowl filled with ice.
- Gently fold in the Low-Fat Blend, potato flour and herbs a little at a time until blended and smooth.
- Add the cayenne pepper, paprika and salt and pepper to taste.
- Cover and place in the refrigerator until chilled; about 1 hour.
- Remove the refrigerator and place the bowl on a flat work surface.
- Tear off an 8-inch piece of cling film, place 2 tablespoonsful of the mixture in a strip down the centre, roll up over the mixture to make a 2-inch (5 cm) sausage and twist the ends.
- Repeat until all the mixture is used.
- Put on a plate and return to the refrigerator until needed.
- Meanwhile, in a large sauté pan or wok fitted with a steamer, bring 1 inch (2. 5cm) of water to the boil.
- Keep the sausages chilled until you steam them; you will have to do this in batches.
- Place several sausages in the steamer and steam for about 8 minutes, until firm and cooked through.
- When all the sausages are steamed, cut open the cling film and remove.
- Drain the sausages and keep warm until serving with a salad garnish.
Nutrition Facts : Calories 177.9, Fat 2.7, SaturatedFat 0.8, Cholesterol 172.2, Sodium 883, Carbohydrate 10.3, Fiber 0.2, Sugar 3.8, Protein 26.5
SHRIMP AND SCALLOPS AU GRATIN
Mouth watering dish first tried at the San Francisco wharf. Serve over rice or with a loaf of french bread. Tip to preparation, have everything cut, chopped and measured ahead of time as it goes fast, but easy.
Provided by sshaul
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Sauté onions and garlic in 1 T. butter over medium heat for 3 minutes. Salt to taste.
- Add scallops, shrimp, mushrooms, Accent, salt & pepper, & 3 T. butter, stirring to mix well. Be sure to salt and pepper to your tastes. My amounts may be to heavy for some.
- Start cream sauce by melting butter in medium sauce pan, mix in flour slowly; cook for 2 minutes.
- Add half-and-half slowly and stir constantly til very thick, set aside.
- Scallops and shrimp should be stirred occasionally and will be done by the time the cream sauce is done. Add sherry and grated sharp cheddar cheese to the scallops and shrimp and stir in, then add cream sauce and mix it well until cheese is melted.
- Pour into large casserole dish or individual serving dishes, sprinkle with cracker crumbs (opitional) and paprika; bake at 350°F for 15 minutes or til golden.
Nutrition Facts : Calories 705.7, Fat 60.5, SaturatedFat 37.5, Cholesterol 307.1, Sodium 2157.8, Carbohydrate 15.1, Fiber 0.7, Sugar 0.9, Protein 26
CREAMY TUSCAN SHRIMP AND SCALLOPS
Steps:
- Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium high heat. Cook scallops first - Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
- Add more olive oil to the skillet if necessary and cook shrimp - Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
- Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
- Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
- Bring to a boil, reduce heat and simmer 3-4 minutes. Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).
- Season with salt and pepper, if desired.
- Return shrimp and scallops to skillet and serve topped with cream sauce.
- Optional: serve over cooked pasta, if desired.
SHRIMP AND SCALLOPS IN WINE SAUCE
Looking for a hearty dinner? Then check out this shrimp and scallops dish that is ready in just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic, onions, carrots and parsley in oil about 5 minutes, stirring occasionally, until carrots are crisp-tender.
- Stir in remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.
Nutrition Facts : Calories 185, Carbohydrate 6 g, Cholesterol 125 mg, Fiber 1 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg
SCALLOP AND PRAWN STARTER
plenty of flavour
Provided by jul34es
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- make the dressing,whisk together the chopped cilli,garlic.parsley,lime zest and juice and olive oil,season to taste.
- cook the prawns and scallops in separate frying pans after heating them up first,when the prawns start turning pink add some of the dressing and stir together.
- when the scallops start going brown on one side turn them over then add some of the dressing and stir,cook until firm then serve the prawns and scallops together
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- 2 Heat barbecue. Spray skewers with oil. Brush with garlic sauce mixture. Cook prawn skewers for 2-3 minutes, turning once. Cook scallop skewers for 1 minute, turning once. Serve immediately.
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