Seafood Medley Recipes

Steps:

• In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid., In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.

Steps:

• In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

Steps:

• In a large skillet add in your Olive Oil and bring it to a medium high heat, add in the shallots cook for 1-2 minutes,
• then add in the shrimp and scallops lightly and lightly brown on both sides for about a minute on each side.
• Add in garlic and stir it around to incorporate it into the pan.
• Add the wine and reduce for 2-3 minutes. Then add heavy cream and salmon reduce for 1-2 minutes.
• Season with Sea Salt and White Pepper to taste.
• Then finish by adding Tomatoes, Basil, and pasta. Turn off heat and fold all ingredients together, let sit for 2-3 minutes.
• Top with Parmesan and Parsley then serve.
• By: Chef Travis W. Holland.

Steps:

• Melt the butter in a large frying pan with the olive oil over medium heat. Sauté half of the garlic until tender. Add the shrimp, calamari and clams to the sauce. Pour the white wine and the lemon juice over the seafood. Season the seafood with the thyme, pepper and salt and simmer over medium heat until seafood is tender and the clams have opened, approximately 10 minutes. Meanwhile, bring the water for the pasta to a boil or prepare rice as directed. Remove the seafood from the pan and set aside. Continue to simmer the remaining sauce and add the remaining garlic and mushrooms to the pan. Cook mushrooms until tender. Remove mushrooms; add the water and sauté sauce over medium high heat until reduced to half. While the pasta is cooking, add the tomatoes to the sauce. Return the seafood and vegetables to the pan and cook over medium high heat until warmed through. Tomatoes are to be cooked until tender, approximately an additional 3-4 minutes. Pour seafood and sauce over pasta or rice. Pour Romano cheese over the pasta and mix well. Serve with lemons, white wine and a crusty French bread.