Chilli Tomato Prawns And Scallops Recipes

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.

Steps:

• Heat oil in a large frying pan on medium. Saute onion and garlic for 2 to 3 minutes, until onion is tender.
• Blend in tomatoes, wine and chilli and season to taste. Simmer for 2 to 3 minutes.
• Stir in prawns, scallops and spring onions, simmer for 3 to 5 minutes until prawns change colour and are tender.
• Season to taste.

Steps:

• Rinse scallops and set aside.
• In a large saute pan heat oil and then add scallions, garlic, tomatoes, wine, vinegar, parsley, basil, salt and pepper.
• Cook on medium-high heat for about 5 minutes and until vigorously boiling.
• Reduce heat to medium-low and cook for 15 minutes.
• Cook pasta according to package directions.
• While the pasta is cooking, add scallops to tomatoes and cook for another 5-7 minutes or until scallops are done.
• Add drained pasta to sauce and toss.
• Sprinkle each serving with the Parmesan cheese.

Steps:

• Grease a 9x13 baking dish and set aside.
• Heat oil in saucepan, add onion and garlic and saute for 2 minutes.
• Add tomatoes, sauce, salt, red pepper, black pepper and basil.
• Simmer for 30 minutes, uncovered.
• Cook Penne pasta for 9 minutes, drain and add to prepared baking dish.
• In separate saucepan, melt butter, add shrimp and cook for 2 to 3 minutes.
• Add scallops and cook for 30 seconds, just to coat.
• Spoon seafood over noodles and top with tomato sauce.
• Sprinkle with Parmesan cheese.
• Bake, covered for 35 minutes at 350 degrees, then uncover and bake for 10 minutes more.

Steps:

• Wash scallop shells and place on a cookie sheet.
• Preheat broiler.
• Peel and devein prawns, then coarsely chop.
• Quarter bay scallops.
• In a medium saucepan over medium-high heat, combine shellfish and wine and heat until bubbling.
• Cook until scallops are opaque (about 1 minute), stirring constantly.
• Drain and reserve cooking wine.
• Set scallops and prawns aside.
• In the same pan, heat butter over medium heat and sauteed mushrooms until they begin to exude moisture.
• If mixture gets too dry and begins to stick, add a small amount of reserved cooking wine.
• Stir in flour and cook for 2 minutes.
• Add milk in a thin stream, stirring constantly with a whisk.
• Sauce should thicken immediately.
• If it doesn't, continue to cook over medium heat, stirring, until it is the consistency of heavy cream.
• Add Parmesan, scallops, and prawns, and remove from heat.
• Spoon an equal amount of seafood mixture into each scallop shell.
• Top with bread crumbs and broil until lightly browned and bubbling (3 to 5 minutes).
• Serve hot.
• Note: For easier service, fold a linen napkin under scallop shells to keep them from tipping on the plate.

Steps:

• Combine prawns, scallops, oil and garlic in a bowl.
• Cook seafood on a heated oiled grill plate or BBQ or pan fry until changed in colour. Remove and cover to keep warm.
• Boil, steam or microwave asparagus and peas until just tender, drain and cover to keep warm.
• Add juice and wine to a pan bring to the boil, reduce heat, add stock, cream, dill, and 1 tablespoon parsley (Reserve remainder for garnish.) Bring to the boil again, add seafood, simmer uncovered until hot.
• To Serve: Arrange vegetables on a plate top with seafood and sprinkle with remaining parsley. Garnish with lemon slices and dill if desired.

Steps:

• Heat oil in large pan.
• Add the onion, garlic, chilli and ginger.
• Cook for 2-3 minutes.
• Add tomato puree, stock, vinegar, sugar, salt and pepper and cook for 8-10 minutes.
• Add prawns and cook for 3-4 minutes until cooked through.

Steps:

• Put sizzler plates in oven. Rub prawns and scallops with salt, leave for 5 minutes, and rinse with water very quickly for about 2 seconds.
• Pat dry the prawns and scallops. In a bowl, toss them with the marinade; set aside for 30 minutes.
• In a bowl, mix together the chicken stock, soy sauce, rice wine, sugar and cornflour; set aside.
• Preheat a wok over medium-high heat. Add 2 tablespoons of the oil and half the salt. Add prawns and scallops to the hot oil, stir-fry for about 1 minute. When prawns turn pink and scallops begin to feel firm to the touch, remove from the wok; set aside.
• Reheat the wok. Add 1 tablespoon oil. Add the ginger, garlic, remaining salt, spring onions and chilli paste; cook gently for 15 seconds. Turn heat to high; toss in the cucumber. Stir-fry for 30 seconds. Add the sauce mixture and stir quickly to thicken.
• Return the prawns and scallops to the wok, add the vinegar and sesame oil; quickly toss for a few seconds to reheat.
• As soon as they are finished, transfer them to the sizzler plates and quickly pour the mixture onto the hot platter and listen to it sizzle. Serve with crusty bread to mop up the sauce.