Shrimp And Scallops In Goat Milk Sauce Recipes

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

Steps:

• Mix all marinade ingredients together.
• Pour 1/3 of marinade into bowl with seafood and chill in fridge for 2 hours.
• Marinate the vegetables in 1/4 of the reserved marinade for about 30 minutes.
• Thread the seafood and vegetables alternately on skewers.
• Baste the kebabs with the remaining reserved marinade frequently while grilling on bbq.
• This is wonderful served with a simple noodle dish, steamed rice or a green salad.

Steps:

• Melt 2 tablespoons of the butter in a large skillet (or two skillets, if necessary). Add the mushrooms and salt. Cook over medium heat, stirring, for 2 minutes. Add the shallots and cook briefly. Do not brown. Stir and add the champagne. Keep stirring until the champagne is almost evaporated. Add the cream and bring to a boil, stirring. Reduce to two-thirds over high heat.
• Add the scallops and shrimp. Add salt and pepper. Add the Tabasco and bring to a boil over high heat for 3 minutes. Add the lemon juice and stir in the remaining 4 tablespoons butter. Serve immediately.

Steps:

• Place shrimp and scallops in a large resealable plastic bag; set aside. , In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1 minute or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp ans scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally., Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink and scallops are opaque, turning once and basting with reserved marinade.