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
EASY SHRIMP AND SCALLOP IN WHITE WINE SAUCE
I finally managed to get Aunt Barb to divulge her recipe! Serve with rice or a nice crusty bread to dip in the tasty sauce. PLEASE NOTE: When adding chicken base, it must be low salt or salt free (depending on your own tastes)...or recipe will be very salty.
Provided by Lambkyns
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil over medium/high heat.
- Add garlic and onions.
- Stir constantly for 1 minute.
- Add shrimp and scallops.
- Continue stirring for 2 minutes.
- Add wine, basil, red pepper, chicken base.
- Allow to simmer 2 minutes.
- when cooked the shrimp will turn pink and the scallops will be opaque.
- Add butter, lemon juice, salt and pepper.
- Sprinkle with parsley and grated cheese.
- Toss with rice.
- (Any extra juices/sauce may be used for dipping bread).
PAN SEARED SCALLOPS IN CREAMY CHAMPAGNE SAUCE
If you have never paired tender, buttery, pan seared scallops with a creamy wine sauce, you are totally missing out! Toss the whole thing with some fresh linguine and crispy crumbled bacon, and you have a very special dinner for two for Valentine's Day.
Provided by Karen
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- In a large, high sided skillet, cook the chopped bacon over medium heat, stirring occasionally with a wooden spoon. Cook for about 5 minutes, until the bacon is crisp tender. Remove to a paper towel lined plate and set aside. Turn off the heat and use a spoon to transfer some of the bacon grease to a small bowl. Leave about 2-3 tablespoons of bacon grease in the pan (for searing scallops).
- While the bacon is cooking, prepare the scallops. Make sure they are completely thaw (run under cool water until they are thaw.) Use your fingers to remove the side muscle from each scallop, if they are there (sometimes it just falls off and you don't need to worry about it. It's not difficult to find. The side muscles are just a little bit tough, which is why we are removing them.)
- Pat each scallop dry with a paper towel, then sprinkle with a little salt and pepper. Don't go too crazy, scallops are naturally briny.
- Turn the heat on to medium high. When the bacon grease is very hot and shimmery (but before it smokes! or it will turn black instead of golden) add all the scallops to the pan, one at a time, with at least 2 inches of space in between each scallop.
- Sear scallops on medium high heat for about 1 and 1/2 to 2 minutes, or until there is a golden crust on the bottom. If you look at the side of the scallop, it should look cooked about 1/3 of the way up.
- Carefully flip each scallop, then immediately turn off the heat. Let the other side sear for about 1 minute.
- Remove the scallops to a plate and set aside.
- Add 1 tablespoon of the bacon grease that you removed back into the pan. Add the shallots to the hot pan (medium high heat). Cook for about 3 minutes, stirring occasionally. Sprinkle with salt and pepper.
- Add 2 teaspoons of flour and cook for 1 more minute.
- Add 1 tablespoon champagne vinegar. This is optional (and expensive) so you can skip it if you want. I like the flavor it adds.
- Add 1 cup champagne or white wine. I use a Sherry cooking wine. Turn the heat up to high and cook for about 2 minutes, until it has evaporated some.
- Add 1 and 3/4 cup chicken broth (see note). Continue cooking over high heat for about 3 minutes, until it starts to thicken.
- Turn off the heat and stir in 1/2 cup cream, 2 teaspoons dijon mustard, and 2 teaspoons fresh thyme.
- Add the scallops to the pan and coat with sauce to heat through. Keep the burner on low if your pasta is not ready yet.
- Meanwhile, prepare the pasta. Bring a medium pot of water to a boil. Add 1/2 tablespoon of salt (or just add salt until it tastes like the ocean).
- Add the linguine and stir. Keep stirring occasionally until the pasta is almost al dente, about 7 minutes. In the last minute of cooking time, add a few large handfuls of spinach to the water. Drain the pasta and spinach and return it to the pot.
- Add about 1 cup of the sauce to the pot of pasta and stir. (if your sauce is not finished, drizzle pasta with olive oil, to keep it from sticking.)
- Divide the pasta between two plates. (see note). Top with scallops and plenty of sauce.
- Microwave the bacon for about 20-30 seconds to warm it.
- Sprinkle each plate with bacon, fresh thyme, and shredded parmesan cheese.
Nutrition Facts : ServingSize 1 g, Calories 1224 kcal, Fat 71 g, SaturatedFat 31 g, Cholesterol 189 mg, Sodium 2263 mg, Carbohydrate 80 g, Fiber 9 g, Sugar 17 g, Protein 46 g, TransFat 1 g, UnsaturatedFat 35 g
SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
A buttery garlic wine sauce pairs with shrimp and scallops in this easy dish. Add some pasta and dinner is served!
Provided by Christina Conte
Categories Main Courses
Time 30m
Number Of Ingredients 11
Steps:
- Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
- Remove after 10 minutes and place on a rack to dry.
- Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
- Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
- When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.
- Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
- Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
- Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
- Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.
- Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!
Nutrition Facts : Calories 484 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 175 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SHRIMP OR SCALLOPS IN GARLIC BUTTER
This dish is really quick, and easy to prepare, but its filled with terrific, rich flavor. I've made it with both the shrimp and the scallops, and both worked very well.
Provided by Kozmic Blues
Categories Very Low Carbs
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, heat butter over medium high heat.
- When butter begins to foam, add the garlic paste and shallot and saute for a minute or two, to soften a bit.
- Add the seafood of your choice: For the shrimp, saute for 2-3 minutes or until shrimp turn pink.
- For the scallops, saute 3-5 minutes, or until scallops turn opaque.
- Once the seafood is cooked through, remove to a plate and cover.
- Add the sherry to the melted butter and warm through for about a minute or two.
- Pour sauce over seafood, top with parsley, and serve.
MIXED SEAFOOD IN A CREAMY GARLIC WINE SAUCE {MARISCOS AL AJILLO}
Recipe for mixed seafood in a creamy garlic wine sauce, or mariscos al ajillo. Made with a mix of shrimp, calamari or squid, and bay scallops cooked in a sauce of butter, garlic, white onion, white wine, cream, and parsley.
Provided by Layla Pujol
Categories Appetizer Main Course Starter
Time 25m
Number Of Ingredients 14
Steps:
- Season the seafood with a sprinkle of salt.
- Melt the butter over medium heat in a large skillet.
- Add the onion and garlic, cook for about two minutes.
- Add the shrimp and cook for 1 minute.
- Add the white wine, mix well and cook over high heat for 1 minute.
- Add the heavy cream and cook until the shrimp are almost done.
- Add the squid and bay scallops, cook for about two minutes or until done, and immediately remove from heat.
- Taste and add salt if needed. Add ground black pepper to taste.
- Mix in the chopped parsley.
- Serve the mixed seafood in garlic sauce immediately. You can serve it as an appetizer with bread. It can also be served as a main dish with rice, fried green plantains, salad, etc.
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
SCALLOPS IN CHAMPAGNE SAUCE
This is also great with any just about any fish. I also sometimes add in artichokes, or remove the shrooms and add seeded cucumber or sometimes just the sauce with capers.
Provided by Teri8551
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Start with a cold 8-10 inch skillet (non-stick skillet, or like chef Jacques, copper). Grease the skillet with a thin coating of butter. Add shallots, scallops, shrimp, mushrooms, Champagne, water and salt and pepper to the cold skillet. Put on the heat and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and strain out the scallops, shrimp and mushrooms and keep them warm.
- Mix flour and remaining butter to form a paste. Return the stock (minus the seafood and mushrooms) to the stove ad bring to a hard boil. Reduce stock by 40%. Add the butter paste to thicken. Add cream and return to a hard boil, stirring until all flour is dissolved and sauce is thick and creamy. Return seafood and mushrooms to pan, bring to a boil and serve immediately
- If I make this for an everyday dish I use margarine and whole or fat free milk, but for company I make it the FAT way!
Nutrition Facts : Calories 400.9, Fat 24.5, SaturatedFat 14.8, Cholesterol 169.8, Sodium 267.2, Carbohydrate 7.5, Fiber 0.2, Sugar 0.9, Protein 26.6
SEARED SCALLOPS WITH GINGER SAUCE
Provided by Katherine Anastasia
Categories Milk/Cream Ginger Scallop Summer Cilantro Bon Appétit Pasadena California
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.
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