Mixedseafoodsaute Recipes

Steps:

• For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes.
• For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncinis and bell peppers. Toss well.
• Arrange a bed of arugula on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately.

Steps:

• In a large saucepan, saute mushrooms and garlic in 1 tablespoon oil for 3-4 minutes. Add the tomatoes, oregano, sugar, thyme, salt and pepper. , Bring to a boil. Reduce heat; cook and simmer for 30 minutes. Uncover; cook 10 minutes longer. Remove from the heat; stir in crab., Meanwhile, in a large skillet, cook scallops and shrimp in remaining oil until shrimp are pink and scallops are opaque. , Divide rice among four individual baking dishes. Top with shrimp and scallops. Spoon tomato mixture over rice and sprinkle with Parmesan cheese. Bake at 350° for 10 minutes or until heated through and cheese is melted.

Steps:

• Melt butter and oil in lg skillet.
• Add all the seafood and cook and stir for 2 minutes.
• Add seasonings, mix well.
• Mix cream and sherry; add to skillet.
• Bring to a boil; cook 1 minute.
• Remove from heat and stir in the parmesan cheese.

Steps:

• Prepare white rice according to package directions. In 12" fry pan, heat olive oil. Saute garlic, onions, celery until soft, about 3 minutes. Add butter and melt. Add parsley and basil. Add tomatoes, zucchine, green pepper and saute 1 minute. Add shrimp, scallops, and crabmeat. Pour wine over seafood. Stir thoroughly. Saute 2 - 3 minutes, turn shrimp and saute 2 - 3 more minutes. Plate rice and ladle seafood mix over it.

Steps:

• Cook pasta according to package directions. In a small bowl, combine the cornstarch, wine, additional chicken broth, thyme, salt and pepper flakes until smooth; set aside., Meanwhile, in a large nonstick skillet, stir-fry broccoli in hot oil for 4 minutes. Add sweet pepper; stir-fry for 4 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and gradually add to pan along with tuna; stir-fry 3-4 minutes for medium-rare or until slightly pink in the center. Drain pasta; add to stir-fry and toss to coat. Sprinkle with cheese.,

Steps:

• Steam lobsters in one inch of water for 8 to 10 minutes.
• Remove from pot and cool.
• Reserve 1/2 cup of cooking liquid.
• Pick meat out of the shells and dice in large pieces.
• Carefully extract claw meat and leave whole.
• Cook pasta according to package directions; drain.
• Meanwhile, melt butter in a large skillet over medium heat.
• Add onion and garlic and sauté for 5 to 8 minutes or until onion is soft.
• Do not allow to brown.
• Add mushrooms and cook water out of them, remove and reserve.
• Add wine and reduce by one-half.
• Stir in tomatoes and cook 2 to 3 minutes.
• Add reserved lobster broth and reduce by one-forth.
• Bring to a gentle boil, reduce heat and add reserved lobster (except for claw meat) and mushrooms, yogurt, scallions, parsley and seafood seasoning to taste.
• Add Parmesan cheese to thicken.
• Toss half of sauce with cooked linguine.
• Arrange on plate; pour remaining half of sauce over each serving.
• Top each serving with the whole claw meat.
• to substitute other seafood- substitute shrimp or vegetable broth for lobster broth.