SCALLOPS & SHRIMP WITH YELLOW RICE
Bright, colorful and weeknight-simple, this seafood entree is special enough to serve company, too. Lillian Charves - New Bern, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add rice and turmeric; stir to coat. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender., Stir in the remaining ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink.
Nutrition Facts : Calories 349 calories, Fat 5g fat (1g saturated fat), Cholesterol 88mg cholesterol, Sodium 646mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
ITALIAN SHRIMP AND SCALLOP RISOTTO
The secret to making a good seafood risotto is to use a high-quality fish stock and of course the freshest seafood you can find. Cook the shellfish and rice separately, as the rice needs more time. If you cook them together, the shellfish will overcook and get chewy.
Provided by tea
Categories Main Dish Recipes Rice Risotto Recipes
Time 57m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
- Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
- Pour fish stock into a saucepan over medium heat and bring to a simmer.
- Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
- Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
- Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.
Nutrition Facts : Calories 702.8 calories, Carbohydrate 75.2 g, Cholesterol 125 mg, Fat 25.4 g, Fiber 2.3 g, Protein 31 g, SaturatedFat 6.5 g, Sodium 1059.1 mg, Sugar 1.4 g
SHRIMP AND SCALLOP STIR-FRY
Steps:
- Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
- Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g
SCALLOPS AND SHRIMP WITH YELLOW RICE
This recipe comes from a TOH Healthy Cooking magazine. The contributer is Lillian Charves. I like seafood and also like that the rice gets it's yellow color from tumeric instead of saffron-which I can't justify the cost of buying.
Provided by Zaney1
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion and garlic in oil until tender.
- Add rice and tumeric.
- Stir to coat.
- Stir in broth and water.
- Bring to a boil.
- Reduce heat, cover and simmer for 15 minutes or until rice is tender.
- Stir in shrimp, scallops, peas, salt and pepper.
- Return to a boil.
- Reduce heat, cover and simmer for 5 minutes or until shrimp is pink.
Nutrition Facts : Calories 342.2, Fat 2.5, SaturatedFat 0.5, Cholesterol 105.2, Sodium 711.7, Carbohydrate 48.4, Fiber 2.7, Sugar 3.9, Protein 28.9
SHRIMP & SCALLOPS WITH RICE IN CREAMY CASSEROLE
Make and share this Shrimp & Scallops With Rice in Creamy Casserole recipe from Food.com.
Provided by Flipgirl30
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F; butter 8-inch square baking dish and set aside.
- In a sauté pan, melt butter until it foams and add flour slowly to form a paste. Slowly add milk and stir until sauce coats spoon, about 5-7 minutes Add salt. Remove from heat and set aside.
- Marinate shrimp, scallops in wine for 10 minutes In a sauce pan, sauté onion until soft, then add mushrooms.
- Add shrimp, scallops and wine and stir to coat with onions. Add garlic, salt and pepper and cook until shrimp and scallops are cooked, about 5 minutes
- Remove pan from heat and drain liquid into a 2 cup glass measuring cup. Set aside. Add enough white sauce to the shrimp liquid to make 2 cups.
- Put rice in prepared baking dish. Top with shrimp mix. Pour white sauce on top until shrimp and rice are covered. Sprinkle cheese on top. Bake 10-12 minutes until bubbly and cheese melts. Garnish with parsley and serve hot.
Nutrition Facts : Calories 1152.6, Fat 57.2, SaturatedFat 35.1, Cholesterol 400.4, Sodium 1054.5, Carbohydrate 88.7, Fiber 1.8, Sugar 2.1, Protein 63.1
SCALLOPS WITH RICE
Scallops aren't the cheapest seafood on the market, but their buttery flavor is worth the expense. This is a simple, wholesome recipe that will satisfy, whether it is just you or guests. I buy frozen scallops from the grocer, thaw them, and they work just fine. For the rice I like to use a quick-cooking Rice Select royal blend--texmati white, brown, wild, and red for some variety. Some of the grains are nutty flavored and slightly al dente, which contrasts with the rest of the ingredients. Serve the same wine you cook with: a dry chablis is recommended. Serve with a vegetable or other side dish of your choice. Adapted from "Cooking in a Casserole" (1967) by Robert C. Ackart, esq.
Provided by Cooking Beast
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Assemble and prepare all ingredients
- In a 5-quart casserole, melt butter, cook onion until translucent. Remove and reserve.
- In casserole, heat oil and cook rice until it is well coated and begins to turn golden. Add reserved onion, parsley, and seasonings. Cover.
- In a saucepan, heat wine with thyme and bay leaf. Add scallops and enough boiling water to cover. Reduce heat and simmer for 5 minutes. Remove and reserve scallops; strain and reserve broth.
- Add 2 cups of broth to rice mixture in casserole; if necessary, add more boiling water to have 2 cups. Stir once, cover, bake at 350 F for 20 minutes.
- Stir in scallops, cover, and bake for an additional 10 minutes.
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