Shrimp Or Scallops In Garlic Butter Recipes

Steps:

• In a large skillet, heat butter over medium high heat.
• When butter begins to foam, add the garlic paste and shallot and saute for a minute or two, to soften a bit.
• Add the seafood of your choice: For the shrimp, saute for 2-3 minutes or until shrimp turn pink.
• For the scallops, saute 3-5 minutes, or until scallops turn opaque.
• Once the seafood is cooked through, remove to a plate and cover.
• Add the sherry to the melted butter and warm through for about a minute or two.
• Pour sauce over seafood, top with parsley, and serve.

Steps:

• In a large heavy skillet, heat the oil over medium heat.
• Add the garlic and saute until it begins to brown.
• Remove the garlic with a slotted spoon and set aside.
• Add the pepper flakes to the skillet and increase the heat to medium high.
• Add the garlic, shrimp, scallops, and paprika.
• Saute for 1-2 minutes, stirring constantly.
• Add the chicken broth and cook for 1 minute.
• Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
• Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
• Pour the sauce over the shrimp and scallops and serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
• Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
• Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
• Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

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:

• Melt butter in a large skillet or wok over medium-low heat. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Mix in garlic powder.
• Whisk water and cornstarch together in a bowl to make a slurry. Pour into the skillet and stir until butter sauce thickens, 3 to 5 minutes. Season with salt and pepper.

Steps:

• Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,

Steps:

• Rinse the scallops under cold water and cut in half.
• Season the scallops and shrimp with salt and pepper, then dust them with flour.
• Heat the oil in a pan over a high heat and add the scallops and shrimp to the hot oil.
• Reduce the heat to medium and cook for two minutes.
• Turn the scallops and shrimp in the pan.
• Add the garlic and basil and shake the pan to distribute the ingredients evenly.
• Cook two minutes until golden.
• Sprinkle the lemon juice over the mixture and toss to blend.

Steps:

• Heat oil in a large skillet over medium heat.
• Add onions, and cook for 2 minutes.
• Add garlic.
• Cook for 1 minute more.
• Add shrimp and scallops, and cook for 2- 3 minutes.
• Add wine, basil, pepper flakes, chicken stock, and sugar.
• Simmer about 4 minutes, until shrimp are pink and scallops opaque.
• Add butter, lemon juice, salt and pepper.
• Serve over pasta or rice.
• Sprinkle with parsley and parmesan.