VENUS DE MILO SEAFOOD SCAMPI
For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school. Here is another of their recipes.
Provided by quotFoodThe Way To
Categories Lobster
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy sauté pan melt 4 tablespoons of butter.
- When the butter begins to bubble add the garlic and shrimp and sauté for about a minute.
- Next add the scallops and the lobster meat and sauté until the scallops are white and firm.
- Sprinkle the flour over the seafood while tossing or stirring.
- Add the clam juice, white wine, parsley, and lemon juice and simmer for about a minute or until the liquid begins to thicken.
- Add the light cream and return to a simmer. Adjust seasoning and add the butter swirl just before serving.
- Serve over hot angel hair pasta.
- NOTE: What is a butter swirl? A butter swirl is a portion of tempered butter that is added to a sauce just before serving to enhance the flavor, texture, and appearance. A butter swirl will aid in binding a sauce and it will also introduce a sheen, which is a visually appealing. By tempered we mean butter that is at room temperature.
Nutrition Facts : Calories 610, Fat 29.1, SaturatedFat 16.9, Cholesterol 236.8, Sodium 582.5, Carbohydrate 43.4, Fiber 2.3, Sugar 1.3, Protein 40.7
SEAFOOD SCAMPI WITH LINGUINE
Make and share this Seafood Scampi With Linguine recipe from Food.com.
Provided by startnover
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook linguine according to directions.
- While pasta is cooking place butter and oil in a large heated skillet.
- Add garlic and sauté till lightly browned (do not burn!).
- Add raw shrimp and scallops and cook just till done about 5 minutes.
- Season with salt and pepper.
- Drain pasta and add to seafood. Mix and add lemon juice and parsley toss well and add lemon slices if desired.
- Garnish with Parmesan cheese.
- Cook time is pasta and seafood total time.
Nutrition Facts : Calories 1020.5, Fat 44.5, SaturatedFat 17.7, Cholesterol 271.3, Sodium 524.7, Carbohydrate 95.7, Fiber 4.1, Sugar 3.3, Protein 58
SEAFOOD SCAMPI
This recipe is from The Hog's Breath Saloon and Cafe in Destin Florida. Great served in a bowl with crusty french bread or over pasta or rice. prep time includes cleaning of shrimp.
Provided by MARIA MAC
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl mix first 7 ingredients.
- Pat seafood dry.
- In nonstick 12 inches skillet, heat 2 tsp oil over medium heat.
- Add scallops and cook 2-3 minutes or until just opaque,turn over once. Transfer to medium bowl.
- Add remaining oil to skillet and cook shrimp 2-3 minutes or until just opaque stirring frequently. Transfer to medium bowl.
- Add tomatos, basil,and wine to skillet; cook until almost dry, stirring.
- Stir in butter until just melted.
- Remove from heat and stir in seafood.
Nutrition Facts : Calories 340.6, Fat 21.4, SaturatedFat 11.5, Cholesterol 187.7, Sodium 746.9, Carbohydrate 5.9, Fiber 0.6, Sugar 1.1, Protein 29
VENUS DE MILO NEW ENGLAND CLAM CHOWDER
This recipe is a multiple winner at the Newport, Rhode Island and Boston, Massachusetts chowder festivals. At the Newport chowder festival the Venus de Milo is a 3 time winner and has been enshrined in the Chowder Hall of Fame. The secret to an exceptional chowder is to not skimp on the ingredients. Canned ingredients may be substituted but the final product will not be the same. For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school.
Provided by quotFoodThe Way To
Categories Chowders
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Wash the diced potatoes, drain and place in a stock pot with the clam juice.
- Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.
- In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent.
- Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
- Add the hot clam stock through a strainer a cup at a time and whisk until smooth.
- Add the remaining potatoes, clams, and stock and bring to a simmer.
- Add the light cream, black pepper, and dill weed and return to a simmer.
- Adjust the seasoning.
- Serve at once with crusty bread or oyster crackers.
Nutrition Facts : Calories 293.3, Fat 18.4, SaturatedFat 11, Cholesterol 85.5, Sodium 241.1, Carbohydrate 17.2, Fiber 1.1, Sugar 1.5, Protein 15
SEAFOOD SCAMPI
Make and share this Seafood Scampi recipe from Food.com.
Provided by Lvs2Cook
Categories Very Low Carbs
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In the top of a large double boiler set over simmering water, combine the butter and oil.
- When the butter has melted, add the garlic.
- When the garlic becomes translucent, stir in the parsley, lemon juice and wine.
- When this liquid is hot, add the seafood (this should be about 20 minutes before serving).
- The scallops will be firm but not hard, the shrimp, pink, and the haddock, flaky, when done.
- Serve over the pasta of your choice.
Nutrition Facts : Calories 671.1, Fat 28.2, SaturatedFat 11.6, Cholesterol 317.7, Sodium 598, Carbohydrate 8, Fiber 0.1, Sugar 0.4, Protein 77.9
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