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Scallop and Shrimp Stroganoff

April 23, 2009 by Firehouse Chef  
Filed under Easy Scallop Recipes, Main Course, Scallops, Shrimp, Supper

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scallop_shrimp_provencale21 Scallop and Shrimp Stroganoff - Delicious comfort food, perfect for a dinner party! A flavorful yet simple seafood sauce with tender shrimp & scallops.

Prep Time: 20 mins
Cook Time: 20 mins
Servings: 6
Main Ingredient: Scallops
Difficulty Level: 3

Ingredients to make Scallop and Shrimp Stroganoff

2 tablespoons butter, divided
1 (8 ounce) package fresh mushrooms, sliced
1 pound shrimp, peeled and deveined
1 pound sea scallops, rinsed and drained
2 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
1 (8 ounce) bottle clam juice
1 cup sour cream
2 tablespoons dry sherry
1 tablespoon chopped fresh parsley

Directions to make Scallop and Shrimp Stroganoff

Step 1:Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
Step 2:Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
Step 3:In a medium bowl, mix together the flour, black pepper, and clam juice.
Step 4:Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

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King Prawn and Scallop in Ginger Butter

April 23, 2009 by Firehouse Chef  
Filed under Easy Scallop Recipes, Main Course, Prawn, Scallops, Supper

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king_prawn_scallop_ginger_butter King Prawn and Scallop in Ginger Butter - This easy scallop prawn recipe, served in a ginger butter sauce with shredded carrot and leeks. We suggest you try this with rice

Prep Time: 15 mins
Servings: 2
Main Ingredient: scallops
Difficulty Level: 2

Ingredients to make King Prawn and Scallop in Ginger Butter

1/3 cup white wine
3/4 cup vegetable stock
1 teaspoon chopped fresh ginger
1 clove garlic, minced
1 small carrot, chopped
1/2 leek, chopped
10 sea scallops, halved
1/3 pound tiger prawns, peeled and deveined
1/2 cup unsalted butter, cubed
chopped fresh chives for garnish
salt and pepper to taste

Directions to make King Prawn and Scallop in Ginger Butter

Step 1:Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.

Image Source: stu_spivack

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Delicious Baked Sea Scallops

April 23, 2009 by Firehouse Chef  
Filed under Baked, Easy Scallop Recipes, Lunch, Main Course, Supper

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delicious_baked_sea_scallops  Delicious Baked Sea scallops - Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats!”

Prep Time: 10 mins
Cook Time: 14 mins
Servings: 4
Main Ingredient: Scallops
Difficulty Level: 2

Ingredients to make Delicious Baked Sea Scallops

16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
1/4 cup chopped parsley
lemon wedges for garnish (optional)

Directions to make Delicious Baked Sea Scallops

Step 1:Preheat oven to 425 degrees F (220 degrees C).
Step 2:Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
Step 3:In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
Step 4:bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

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