SHRIMP, SCALLOPS AND MUSSELS IN A BASIL WINE SAUCE
A really savory dish that can be served hot or cold. A crusty loaf of bread or the sweetness of Challah makes this a delicious main dish!
Provided by Wendy B.
Categories Mussels
Time 30m
Yield 4 people, 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter and proceed to saute the garlic and shallots in olive oil until lightly browned.
- Add scallions to the pot and saute for another 5 minutes.
- Mix in the basil, oregano and wine and allow the mixture to slowly simmer on low flame for 5 mintues.
- Add in the mussels, scallops and shrimp and cover. Allow the pot to simmer for 10 minutes until the mussels are open.
- Serve with the bread to soak up the sauce in a deep bowl and enjoy!
SPAGHETTI WITH MUSSELS, SCALLOPS AND SHRIMP
This is one of our favorites! You may want to add some red pepper flakes to the sauce if you like things spicy. Originally from a May 1979 issue of Bon Apetit.
Provided by Leslie in Texas
Categories Spaghetti
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in 4 or 5-quart saucepan over medium-high heat.
- Add onion and saute until golden;add garlic and saute an additional 30 seconds.
- Stir in wine,basil and marjoram and cook 1 minute.
- Add tomatoes, increase heat and boil 5 minutes.
- Reduce heat to medium,add mussels, cover and cook until shells open, about 5 minutes.
- Add scallops and shrimp.
- Cover and cook an additional 2 to 3 minutes, until scallops and shrimp are barely firm.
- Season to taste with salt and pepper, add spaghetti and toss gently to mix.
- Serve immediately, with freshly grated parmesan, if desired.
- Note-to rid mussels of their sand and to plump them, scrub thoroughly and place in deep bowl.Cover with cold water and sprinkle with 2 tablespoons cornmeal. Cover and refrigerate overnight.Rinse and drain well just before cooking.
Nutrition Facts : Calories 926.6, Fat 18.7, SaturatedFat 2.9, Cholesterol 258.1, Sodium 962.5, Carbohydrate 103.7, Fiber 5.2, Sugar 6.1, Protein 78.6
MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
- Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
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.
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.
SHRIMP, CLAMS, AND SCALLOPS PASTA
Seafood combined with a savory red sauce over pasta will tease your senses! I serve mine with fresh garlic bread and a green garden salad. YUM!
Provided by Hawn
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
- Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
- Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.
Nutrition Facts : Calories 450 calories, Carbohydrate 59.2 g, Cholesterol 129.6 mg, Fat 6.5 g, Fiber 6 g, Protein 36.8 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.5 g
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
SHRIMP, SCALLOP, AND MUSHROOM SAUTE
Make and share this Shrimp, Scallop, and Mushroom Saute recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, melt butter over medium heat; add in scallops; saute until they turn opaque, about 3 minutes.
- Add in shrimp; saute until they turn pink, about 3 minutes.
- With a slotted spoon, remove scallops and shrimp to a plate.
- Add in onions, garlic, bell pepper, and mushrooms; saute until vegetables are tender, about 5 minutes (add more butter, if necessary).
- Stir in wine, mustard, lemon juice, salt, and pepper; cook until liquid is slightly reduced, 2-3 minutes.
- Return scallops and shrimp to sauce; cook until reheated and flavors are blended, about 5 minutes.
- Stir in parsley; serve immediately.
Nutrition Facts : Calories 251.1, Fat 8.2, SaturatedFat 4, Cholesterol 172.9, Sodium 325.6, Carbohydrate 7.7, Fiber 1.4, Sugar 2, Protein 33.5
FETTUCCINE WITH SHRIMP, SCALLOPS AND MUSSELS
Steps:
- Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-high heat. Add breadcrumbs; sauté until golden, about 5 minutes. Mix in 3 tablespoons basil and thyme. Remove from heat.
- Combine mussels and 1 cup water in large pot. Cover; boil until mussels open, about 7 minutes (discard any mussels that do not open). Using tongs, transfer mussels to bowl. Tent with foil. Strain cooking liquid into small bowl.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add vegetables and sauté until crisp-tender, about 5 minutes. Transfer to bowl. Melt 2 tablespoons butter with 2 tablespoons oil in same skillet. Add garlic; sauté 30 seconds. Add shrimp, scallops and 1/2 cup basil and sauté 3 minutes. Add mussel cooking liquid; simmer until shellfish are cook through, about 3 minutes. Add vegetables; stir to heat through.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
- Pour vegetables and shellfish over pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 cup basil. Top with mussels and breadcrumbs.
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).
MUSSELS AND SHRIMP WITH PROSCIUTTO IN GARLIC SAFFRON WINE SAUCE
I was hungry for mussels the other night and could not find a recipe that I liked in any of my cooking books, so I improvised and added ingredients that I had on hand and that I also like. I have to say it came out pretty good.
Provided by WILLARD FERIA
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Clean and scrub the fresh mussels in cold water, discard the open ones that after you tap them with a knife they would not close.
- Add the butter to the pan and saute onions, garlic, procciutto ham and saffron threads For about 5-10 minutes at med temperature. Add 1 teaspoons of hot sauce.
- Add the wine to the pot and mix well, then add the mussels with the parsley and basil (mix well) and tomatoes over; cook for 5 minutes at med-high temperature. Stir and remove open mussels (leave the closed ones in the pot for additional 1-2 minutes; if they do not open, discard them).
- Add shrimp and cook for few minutes until pink; remove them also.
- Make a roux with cornstarch and cream whisked slowly into the pot containing the wine mixture until it thickens up, test for salt and pepper and add the sherry to it; whisk well and return mussels and shrimp back to pot, heat up for about 5-10 minutes at medium to medium low temperature.
- Serve with your choice of pasta (I prefer Linguini or Rigatoni).
- *note.
- This also can be served as is, with no pasta, just use less cornstarch in cream (not to thicken the sauce) and serve in a bowl with nice crusty bread.
Nutrition Facts : Calories 398.8, Fat 16.7, SaturatedFat 8.4, Cholesterol 190.4, Sodium 627.4, Carbohydrate 14.4, Fiber 0.7, Sugar 1.9, Protein 34.7
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