Seafood Medley Pasta

SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)

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!

SEAFOOD MEDLEY

Steps:

• In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid., In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.

SEAFOOD MEDLEY IN GARLIC WINE SAUCE - RECIPE

Steps:

• Thaw and drain the seafood medley if frozen.
• Set aside until ready to cook.
• Set a heavy bottomed pan over medium heat. (I used my cast iron pan and it worked perfectly.)
• Add the olive oil and let it warm up.
• Add the garlic and lower the heat. Let the garlic cook but not fry for about 5 minutes. You do not want it to start turning brown or to burn or it will get bitter.
• After the garlic has cooked add the white wine and turn the heat back up to medium and reduce the wine by half.
• Add the lemon juice and Thai basil. Adjust the seasoning with salt and pepper.
• Add the seafood and cook just until the shrimp turn pink about 5 minutes.
• Carefully remove the cooked seafood and set aside. Let the broth in the pan continue to cook on low heat.
• Mix the softened butter with the flour to make a very thick paste for lack of a better word.
• Bring the pan sauce to a simmer and using a wire whisk take about a third of the butter/flour paste and quickly stir it into the sauce to thicken it.
• Do so twice more until all of the paste is absorbed.
• Add the sherry and cook for about a minute.
• Carefully add the cooked seafood back into the pan and stir gently.
• Lower the heat and cook for about a minute until it is warmed through.
• Serve the seafood and its sauce over the hot Jasmine rice with your vegetable of choice.

SEAFOOD MEDLEY PASTA

Steps:

• In a large skillet add in your Olive Oil and bring it to a medium high heat, add in the shallots cook for 1-2 minutes,
• then add in the shrimp and scallops lightly and lightly brown on both sides for about a minute on each side.
• Add in garlic and stir it around to incorporate it into the pan.
• Add the wine and reduce for 2-3 minutes. Then add heavy cream and salmon reduce for 1-2 minutes.
• Season with Sea Salt and White Pepper to taste.
• Then finish by adding Tomatoes, Basil, and pasta. Turn off heat and fold all ingredients together, let sit for 2-3 minutes.
• Top with Parmesan and Parsley then serve.
• By: Chef Travis W. Holland.

20-MINUTE SEAFOOD PASTA

Steps:

• Heat the olive oil in a large, deep skillet or wok. Once hot, add the onion and cook for 4-5 minutes or until softened. Add garlic and cook 30-60 seconds or until fragrant. Add the wine and simmer until nearly all is cooked off. Increase heat to high and stir in the paprika, salt, pepper, tomatoes, and broth; bring to a boil.
• Reduce heat to medium-low, and stir in the pasta. Cook for 7-9 minutes, stirring occasionally. Add the seafood and cook 3-4 minutes or until cooked. Top with parsley and serve with lemon wedge.

SEAFOOD MEDLEY WITH LINGUINE

Steps:

• In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

20-MINUTE SEAFOOD PASTA

Steps:

• Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
• Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.

SEAFOOD PASTA

Steps:

• Cook the spaghetti according to the package instructions. Drained and set aside. Blend the entire can of the whole peeled tomatoes in a blender or food processor. Set aside the sauce.
• Heat up a skillet on medium heat. Add the olive oil, then add the garlic. Saute the garlic before adding the shrimp, Manila clams and scallop. Stir to combine well with the garlic, then add the tomato sauce, basil leaves. Cook the seafood until they are almost done, add salt (to taste) and sugar. Transfer the spaghetti into the skillet, stir to mix well with the sauce. Top with the chopped parsley, serve immediately.

SEAFOOD MEDLEY

Steps:

• Melt the butter in a large frying pan with the olive oil over medium heat. Sauté half of the garlic until tender. Add the shrimp, calamari and clams to the sauce. Pour the white wine and the lemon juice over the seafood. Season the seafood with the thyme, pepper and salt and simmer over medium heat until seafood is tender and the clams have opened, approximately 10 minutes. Meanwhile, bring the water for the pasta to a boil or prepare rice as directed. Remove the seafood from the pan and set aside. Continue to simmer the remaining sauce and add the remaining garlic and mushrooms to the pan. Cook mushrooms until tender. Remove mushrooms; add the water and sauté sauce over medium high heat until reduced to half. While the pasta is cooking, add the tomatoes to the sauce. Return the seafood and vegetables to the pan and cook over medium high heat until warmed through. Tomatoes are to be cooked until tender, approximately an additional 3-4 minutes. Pour seafood and sauce over pasta or rice. Pour Romano cheese over the pasta and mix well. Serve with lemons, white wine and a crusty French bread.

CREAMY SEAFOOD MEDLEY WITH PASTA

Steps:

• Heat the oil in a 12-inch skillet over medium heat. Add the broccoli, celery, onion, mushrooms and garlic and cook for 3 minutes, stirring occasionally.
• Stir the scallops and shrimp in the skillet and cook for 3 minutes. Stir in the soup, parsley and black pepper and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the scallops are cooked through. Serve the seafood mixture over the spaghetti.