VENETIAN SHRIMP AND SCALLOPS
I saw this recipe made on 30 Minute Meals. These shrimp and scallops in the light tomato broth are delicious. I've even made this without the saffron (with a touch more garlic and spice) and it was still full of flavor. I substitute vegetable broth for the chicken, but feel free to add it back if you prefer.
Provided by Kozmic Blues
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Lightly coat the sea scallops in flour.
- Preheat a large skillet over medium high heat.
- Add oil and butter.
- When butter melts into oil, add scallops.
- Brown scallops 2 minutes on each side, then remove from pan.
- If the pan looks a little dry, add an additional drizzle of olive oil to the pan, then add the garlic, shallots, and crushed red pepper flakes.
- Reduce heat, and saute garlic and shallots 2 minutes, stirring constantly.
- Add wine to the pan and free up any bits that are stuck to the pan.
- Reduce wine about a minute, then add stock, tomatoes and saffron threads.
- When liquids come to a bubble, add shrimp and cook 3 minutes.
- Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer.
- Transfer shrimp and scallops to a serving dish and top with basil and lemon zest.
- Serve with crusty bread to enjoy the juices.
VENETIAN-STYLE SCALLOPS
A quick but impressive starter of plump scallops scattered with toasted breadcrumbs
Provided by Carmelita Caruana
Categories Buffet, Dinner, Lunch, Starter
Time 35m
Yield Serves 4 as a starter
Number Of Ingredients 7
Steps:
- Rinse the scallops in cold water then pat dry with kitchen paper. With scissors, snip off the corals (the orange part) as closely as you can to the plump white scallop, and reserve. Scrub the scallop shells thoroughly and dry them.
- Remove the crusts from the bread and discard. Break the bread into smallish pieces, then pulse in the food processor to make into fine breadcrumbs. Tip into a large non-stick frying pan and toast the breadcrumbs over a moderate heat, stirring every now and then. When they are evenly browned, set aside.
- Brush any crumbs from the pan with kitchen paper then add the olive oil. When hot, add the scallops but not the corals. Fry over a moderate heat for 3 minutes on each side, then add the corals, chopped parsley and garlic and fry a further minute. If you have shelled your own scallops and saved some of their sweet juice, strain it through muslin to remove any sand then add it to the pan now and let it bubble over a high heat. Season to taste with salt and pepper, add the lemon juice and mix well.
- Spoon three scallops and their corals with some of the pan juices onto each of the cleaned shells, then scatter with the dry toasted breadcrumbs. Serve with the lemon wedges.
Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 19 grams protein, Sodium 0.6 milligram of sodium
GARLIC SHRIMP AND SCALLOPS
This elegant dish brings out the flavors of both the shrimp and the scallops. I recommend that this is served over pasta. You can get both the Shrimp and Scallops from www.BigEasySeafood.com.
Provided by Sarah Close
Categories Cajun
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 133.2, Fat 2.8, SaturatedFat 0.4, Cholesterol 105.2, Sodium 226.6, Carbohydrate 4.2, Fiber 0.5, Sugar 0.2, Protein 21.9
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 SAUTé
Categories Citrus Garlic Mushroom Shellfish Tomato Sauté Quick & Easy Wheat/Gluten-Free Scallop Shrimp Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute. Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute. Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.
More about "venetianshrimpandscallops recipes"
SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
From christinascucina.com
VESUVIUS (AKA VENETIAN) SHRIMP AND SCALLOP RECIPE
From youtube.com
PIN ON ENTREES
From pinterest.ca
VENETIAN SHRIMP AND SCALLOPS ON BAKESPACE.COM
From bakespace.com
SHRIMP AND SCALLOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VENETIAN SHRIMP AND SCALLOPS | RECIPE | SHRIMP AND SCALLOP RECIPES ...
From pinterest.com
VENETIAN SHRIMP AND SCALLOPS - CRECIPE.COM
From crecipe.com
VENETIAN-STYLE SCALLOPS | FOODTALK
From foodtalkdaily.com
VENEZIAN SCALLOPS RECIPE | FISHEX SEAFOODS
From fishex.com
VENETIAN SHRIMP AND SCALLOPS - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
VENETIAN SHRIMP AND SCALLOPS RECIPES - HOME | FACEBOOK
VENETIAN SHRIMP AND SCALLOPS - CHAMPSDIET.COM
From champsdiet.com
VENETIAN SHRIMP AND SCALLOPS – RECIPES NETWORK
From recipenet.org
HOW TO MAKE VENETIAN SHRIMP AND SCALLOPS - STEPBYSTEP
From stepbystep.com
VENETIAN SHRIMP & SCALLOPS - THE PICKUP LINE
From thepickupline.net
VENETIAN SHRIMP AND SCALLOPS | PUNCHFORK
From punchfork.com
VENETIAN SHRIMP AND SCALLOPS | RECIPE | SHRIMP AND SCALLOP …
From pinterest.co.uk
SHRIMP AND SCALLOP BOIL - THERESCIPES.INFO
From therecipes.info
VENETIAN SHRIMP AND SCALLOPS - LUNCH RECIPES
From fooddiez.com
VENETIAN SHRIMP WITH POLENTA RECIPE - DAVID MCCANN | FOOD & WINE
From foodandwine.com
VENETIAN SCALLOPS – BIO-EAT "ITALIAN COOKING"
From bioeat.blog
VENETIAN SHRIMP AND SCALLOPS | RECIPE | SHRIMP AND …
From pinterest.ca
VENETIAN SHRIMP AND SCALLOPS - GLUTENMENOT
From glutenmenot.wordpress.com
VENETIAN SHRIMP AND SCALLOPS
From crecipe.com
10 MOST POPULAR VENETIAN SEAFOOD DISHES - TASTEATLAS
From tasteatlas.com
VENETIAN SHRIMP AND SCALLOPS – LIFE IS BETTER RED
From lifeisbetterred.wordpress.com
VENETIAN SHRIMP AND SCALLOPS RECIPE - COOKING INDEX
From cookingindex.com
VENETIAN PASTA WITH SHRIMP AND SCALLOPS - LAKESIDE TABLE
From lakesidetable.com
GARLIC SCALLOPS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ORIENTAL SHRIMP AND SCALLOP SALAD | METRO
From metro.ca
VENETIAN SHRIMP AND SCALLOPS RECIPE - FOOD NEWS
From foodnewsnews.com
VENETIAN SHRIMP AND SCALLOPS RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love