Newenglandscallopedoystersandscallops Recipes

Steps:

• Preheat oven to 400°F.
• Mix the melted butter and bread crumbs together and put one third of them in a thin layer in the bottom of a buttered baking dish.
• Cover with half of the oysters and seasonings; add some of the cream.
• Layer half of the scallops next, seasonings, and another third of buttered crumbs.
• Add the remaining oysters and cream.
• Top with the final half of scallops and top with remaining buttered crumbs.
• Bake for 30 minutes.
• Serve hot.

Steps:

• In a pot, bring water to a boil. Add chicken boullion and linguine and cook until al dente. Reserve water.
• Meanwhile, spritz a frying pan with olive oil and set over medium heat. Add mushrooms and shallots and saute until mushrooms are softened, about 5 minutes. Add scallops and cream cheese and 1/4 cup of pasta water. The scallops only need to cook for 2 minutes or they become rubbery.
• When pasta is finished cooking, add directly to the frying pan without rinsing. Stir until combined. Add more pasta water if you want more sauce.
• Pour pasta onto a plate and top with parsley.

Steps:

• In 10-inch skillet cook mushrooms and onion in 2 T water for 2-3 minutes.
• Drain add scallops and wine cook 4-5 minutes.
• Drain and reserve 1/2 c liquid (adding water if needed to measure 1/2 c).
• In separate pan make sauce- 1/4 c butter melted, stir in flour until well incorporated. add thyme, pepper, seafood liquid, milk, Worcestershire and hot sauce to taste. Cook 2 minutes.
• Arrange scallops and mushroom/onions in individual serving dishes or shells, pour sauce over scallops and veggies.
• Either refrigerate at this point or continue for immediate serving.
• Topping- Heat butter in small pot to melted then remove from heat and turn off burner add bread crumbs and parsley, will be a dry mix.
• Sprinkle over scallop servings and bake for 10-15 minutes at 350°F uncovered.
• Serve immediately.

Steps:

• Pat the scallops dry with paper towels and season one side with hot paprika; set aside.
• In a large skillet over medium-high heat, add oil. When it gets hot, add scallops, seasoned side down, and cook 1 ½ to 2 minutes per side until golden. While one side is searing, season the top with hot paprika.
• After a couple of minutes, flip them and sear for 1 ½ to 2 minutes. Transfer scallops to serving plates; set aside.
• Reduce the heat to medium and add butter to the skillet, swirling it around. Add ginger and sauté for 1 to 1 ½ minutes. Add chicken broth and maple syrup; stir until thickened, about 2 minutes.
• Spoon sauce over seared scallops and garnish with chopped chives. Serve with rice and steamed vegetables.

Steps:

• Preheat oven to 350 degrees (Fahrenheit).
• Butter a shallow baking dish with the 2 tablespoons butter.
• Drain the oysters, reserving 1/4 cup of the liquid.
• Layer half the oysters in the bottom.
• Cover oysters with half of the cracker crumbs.
• Cover crumbs with the rest of the oysters.
• Mix together the cream, worcestershire sauce, melted butter, salt and pepper.
• Pour mixture over the layers in the dish.
• Cover with the remaining crumbs, and dot with additional butter if desired.
• Bake for 45 minutes and serve hot.