Shrimp And Scallops Veracruz Ww Food

BACON WRAPPED SHRIMP AND SCALLOPS

Steps:

• Preheat oven to 425 degrees F.
• Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.
• Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.
• Arrange cooked seafood on platter and sprinkle with chopped scallions.

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

VENETIAN SHRIMP AND SCALLOPS

Steps:

• Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
• Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
• Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

SHRIMP AND SCALLOPS VERACRUZ (WW)

Steps:

• In a bowl combine shrimp and scallops with the lime juice and 1/4 teaspoon salt; cover and chill for 30 minutes.
• In a large skillet heat the olive oil and then add the onion and cook for 5 minutes; stir in galic and oregano (original recipe called for 2 tsp fresh oregano, but I used 1 tsp dried oregano) cook for 1 minute.
• Stir in tomatoes, ollives and chili pepper plus 1 tablespon juce form olive jar and bring to a boil; stirring (2-5 minutes).
• Stir in srhimp and scallops and reduce heat and simmer, covered until seafood is done (6-10 minutes).

SHRIMP AND SCALLOPS WITH WHITE BEAN AND HERB SAUCE

Steps:

• In a small saucepan cook the onion and garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is soft. Add the wine and simmer the mixture until the wine is reduced by half. Add the parsley, basil, 1/2 cup of the beans and the chicken broth, simmer the mixture stirring for 1 minute, and in a blender puree it. In the saucepan stir together the puree, the remaining 1/2 cup beans, and salt and pepper to taste and simmer the mixture for 2 minutes.
• In a skillet, preferably non-stick, heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it saute the shrimp, seasoned with salt and pepper, for 1-1/2 to 2 minutes on each side or until they are cooked through. Transfer the shrimp with a slotted spoon to a plate and keep them warm. To the skillet add the scallops and saute them, stirring, for 1 to 2 minutes, or until they are cooked through. Divide the bean sauce between 2 shallow bowls and arrange the shellfish over it.

VENETIAN SHRIMP AND SCALLOPS

Steps:

• Lightly coat the sea scallops in flour.
• Preheat a large skillet over medium high heat.
• Add oil and butter.
• When butter melts into oil, add scallops.
• Brown scallops 2 minutes on each side, then remove from pan.
• If the pan looks a little dry, add an additional drizzle of olive oil to the pan, then add the garlic, shallots, and crushed red pepper flakes.
• Reduce heat, and saute garlic and shallots 2 minutes, stirring constantly.
• Add wine to the pan and free up any bits that are stuck to the pan.
• Reduce wine about a minute, then add stock, tomatoes and saffron threads.
• When liquids come to a bubble, add shrimp and cook 3 minutes.
• Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer.
• Transfer shrimp and scallops to a serving dish and top with basil and lemon zest.
• Serve with crusty bread to enjoy the juices.

GARLIC SCALLOPS AND SHRIMP

Steps:

• Rinse the scallops under cold water and cut in half.
• Season the scallops and shrimp with salt and pepper, then dust them with flour.
• Heat the oil in a pan over a high heat and add the scallops and shrimp to the hot oil.
• Reduce the heat to medium and cook for two minutes.
• Turn the scallops and shrimp in the pan.
• Add the garlic and basil and shake the pan to distribute the ingredients evenly.
• Cook two minutes until golden.
• Sprinkle the lemon juice over the mixture and toss to blend.

SHRIMP WITH SCALLOPS PALERMO AND PASTA

Steps:

• Sear shrimp and scallops in olive oil.
• Add garlic, shallots, sliced red pepper, snow pea pods, white wine, Dijon mustard, Madeira wine and the cream.
• Stir occasionally.
• Reduce heat and allow to simmer until vegetables are crisp-tender.
• Meanwhile, cook Tortellini according to package directions, then drain.
• Pour shrimp and scallop mixture over the Tortellini.
• Top with smoked mozzarella and spring onions.

SHRIMP AND SCALLOP STIR-FRY

Steps:

• Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
• Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

TANGY SHRIMP AND SCALLOPS

Steps:

• Place shrimp and scallops in a large resealable plastic bag; set aside. , In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1 minute or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp ans scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally., Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink and scallops are opaque, turning once and basting with reserved marinade.

SHRIMP AND SCALLOPS IN WINE SAUCE

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.

GARLIC SHRIMP AND SCALLOPS

Steps:

• In a large heavy skillet, heat the oil over medium heat.
• Add the garlic and saute until it begins to brown.
• Remove the garlic with a slotted spoon and set aside.
• Add the pepper flakes to the skillet and increase the heat to medium high.
• Add the garlic, shrimp, scallops, and paprika.
• Saute for 1-2 minutes, stirring constantly.
• Add the chicken broth and cook for 1 minute.
• Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
• Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
• Pour the sauce over the shrimp and scallops and serve immediately.