Scallops are not only delicious but also very nutritious seafood, loved by many people. Do you know what delicious scallops make? Here are the simple ways to prepare scallops for your reference.
Contents
I. Introduce sauteed shrimp and scallops recipe
1. Sauteed Scallops & Shrimp Pasta
Ingredients
- 8 raw shrimp that are uncooked (16-20 per pound) peeled and deveined
- Sea scallops of 6 (about 12 pounds)
- 1/2 teaspoon of seafood seasoning
- 3 tablespoons of unsalted butter divided
- 1-1/2 cups (about 3-4 1 1/2 cups (about 3 to 4 ounces) small fresh mushrooms chopped in half
- Half cup of frozen peas frozen and thawed
- Finely diced shallots, 1/4 cup
- 1/3 cup chicken broth or white wine
- 4 ounces angel hair that is uncooked pasta
- One tablespoon plus 1/4 cup fresh chopped parsley and split
- 2 cloves of garlic chopped and minced
- About 1/4-1/2 teaspoon chopped red pepper Flakes
- 1/4 teaspoon salt
- 2 tablespoons of grapeseed oil
Directions
- Cleanse and dry the scallops and shrimp Sprinkle on seafood spice.
- In a small pan in a small skillet, heat 1 tablespoon of butter at moderate temperature. Cook and stir the mushrooms for about 3 minutes. Add peas, cook until the vegetables are tender around 3-4 minutes. Remove. Add shallots, 1 tablespoon of butter. Cook and stir until they begin to soften about 1-2 minutes. Add wine and stir; reduce heat to medium-low, and cook, covered until the dish is ready for serving.
- In a separate pan, cook pasta according to the directions on the package Drain, and reserve 1/2 cup of pasta water. Return pasta to pan. In a low-heat pan Stir in 1/4 cup chopped parsley along with garlic, pepper flakes and salt, as well as the mushroom mixture, and remaining butter, adding leftover pasta water make sure that the pasta is moistened.
- A large pan is used to heat the oil at medium-high temperature. Add shrimp and scallops to cook until scallops turn crispy and golden brown, and shrimp begin to turn pink, around 2 minutes per side. Mix sauce and pasta; sprinkle with the remaining parsley.
2. SHRIMP OR SCALLOPS IN GARLIC BUTTER
INGREDIENTS
- 1 lb peeled, deveined, and peeled shrimp or 1 2 lbs sea scallops Your preference
- 3 Tablespoons butter
- 1 . Small shallot finely minced
- Three cloves of garlic crushed into an emulsion (or finely chopped)
- 2 teaspoons Sherry Wine
- 2 tablespoons of fresh chopped parsley to garnish
DIRECTIONS
- In a large pan, melt butter at medium-high temperature.
- Once the butter begins to foam then add the garlic paste and shallot. Cook for about a minute for a few minutes, to soften.
- Add the seafood you prefer For shrimp, sauté for about 2 minutes or until the shrimp are pink.
- For scallops, cook for about 3-5 minutes, or until the scallops are opaque.
- After the seafood has cooked to your liking, transfer the fish to a plate and place it in a dish to cover.
- Add the sherry to the melting butter, and let it warm for approximately a minute or two.
- Pour sauce over the fish and top with chopped parsley and serve.
3. Shrimp and Scallop Sauté
Ingredients
- 3 tablespoons butter
- Three tablespoons of olive oil
- 6 cloves of garlic large chopped and minced
- 1 pound of mushrooms, sliced
- Two tablespoons of tomato paste
- 1/4 cup white wine that is dry and unpasteurized
- Fresh lemon juice for 1/4 cup
- 1 pound medium shrimp, peeled, deveined
- 1 bunch of green onions chopped
- 1 pounds bay scallops
- 1/3 cup fresh chopped parsley
Directions
Melt butter in olive oil in a large heavy skillet at medium temperature. Add minced garlic cloves, and sauté for one minute. Turn the heat up by a few degrees, add chopped mushrooms and cook until starting to soften around 5 minutes. Add tomato paste, stir for 30 seconds. Pour in dry white wine as well as fresh lemon juice, and bring to a boil. Add shrimp and cut green onions. Stir for 1 minute. Add scallops, stir until scallops and shrimp are cooked are stirred until the scallops and shrimp are cooked, around 3 minutes. Add the seasonings of salt and pepper. Sprinkle with fresh parsley chopped and serve it immediately.
II. Healthy shrimp and scallop recipes
1. Grilled Shrimp & Scallops W/Lemon Butter Sauce
1. To make the sauce. Cut one white onion in half along with four cloves of garlic. Lightly sautee the onion in olive oil until the onion is translucent. Be cautious not to cause the garlic to burn. Add 1 cup white wine together with one cup of freshly squeezed lemon juice. Mix until it is reduced to an oatmeal-like consistency. Set aside. Then use your wooden skewers, skewers, and wood chips, and soak them in the water.
2. For the Seafood. Be sure that Shrimp and Scallops have been washed. Lightly coat them with olive oil and add salt and pepper. In a mixing bowl mix Italian bread crumbs, minced garlic, chopped parsley and basil as well as salt, pepper, and olive oil thoroughly. Then gently make a roll of Shrimp as well as Scallops in the bread crumb mix then shake out any extra. Then, using skewers and based on the size of the skewers, switch between Shrimp and Scallops until the skewers are filled
3. For the Grill. When the Grill is hot, according to the type of Grill or add wood chips to your coals, or create pouches from foil and add wood chips folded into a pouch, poke holes and add them to your grill.
4. To cook. When you can smell that wood is cooking, brush the Grill grates and oil, then add Skewers. They’ll cook in 2 minutes per side, so be sure to watch and turn them when the Shrimp begin to change colors. When they are done, put them on the tray and place in the oven until it is set to 165F to allow us to complete the dish.
5. For a complete sauce, mix the white wine reduced mix, lemon juice and cook in a low-heat oven. Cut one pound of butter into pats. Slowly stir in the mixture until it transforms into a smooth sauce.
6. To serve. Serve skewers over the spaghetti bed, top with sauce, and then sprinkle with chopped parsley
2. Shrimp + Scallop Linguine with Lemon Caper Butter
Ingredients
- 1/2 pound linguine
- 2 Tablespoons olive oil
- 1/2 Sea scallops weighing 1 pound
- 1/2 pound raw shrimp peeled and deveined
- Kosher salt and freshly cracked black pepper to taste
- 2 Tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
- 2 Tablespoons Dry vermouth or white wine (optional)
- 1/4 cup nonpareil capers, drained
- 2 Tablespoons minced flat-leaf Parsley finely cut
Instructions
- Make a huge pot of boiling water the point of boiling. Sprinkle with salt and pepper and cook the linguine. Cook following the directions on the package until the pasta is al dente, approximately 9 minutes. Reserve 1 cup of the pasta water prior to taking the pasta out.
- While the pasta cooks, prepare 2 tablespoons of olive oil in a large non-stick skillet at medium-high temperature.
- Clean the scallops, then season by adding salt and pepper. When the skillet is hot cook the scallops. cook, turning once until the scallops are golden dark brown with a translucent middle around 1-2 minutes per side. Transfer the scallops to a plate and allow to cool.
- The shrimp should be added to the pan and cooked, mixing frequently until the shrimp are cooked to perfection about 2 to 4 minutes. Transfer the shrimp from the same dish as the scallops.
- Reduce the heat to medium. In the skillet, add butter. After it has melted, add the garlic and sauté by scraping the browned pieces from in the middle of the pot to cook the garlic until it has softened slightly approximately 1-2 minutes. Add the lemon juice as well as vermouth or wine (if you are using), capers and parsley. Continue to simmer for another 2 minutes until the sauce is slightly thickened. Add the rinsed pasta to the skillet, along with the remaining cooking water to let the sauce be able to coat the pasta. Test the seasoning, and then add a pinch of salt (or some of the brine for capers) If you feel it is needed.
- Serve the pasta with scallops and shrimp. Sprinkle with more parsley if you wish.
III. Best shrimp and scallop recipes
Grilled shrimp and scallops with citrus sauce
Ingredients for 6 servings:
To make grilled shrimp and scallops with citrus sauce, the following ingredients are needed:
- 1 to 2 pounds of large shrimp
(in the shell; size 10-15 is best, but all we could find was size 21. This number represents the number of shrimp in a pound) - 1 pound large sea scallops
- 3-6 garlic cloves
- A handful of fresh basil
- A handful of fresh parsley
- Sea salt
- Freshly ground pepper
- 1 orange
- 1 lime
- Olive oil
- Crispy bread of your choice
Preparation of ingredients and how to make Grilled Shrimp and Scallops with citrus sauce
Defrost your scallops. The fastest way is to quickly wash them under the tap with just enough water to clean them. Let dry and pat dry.
Shrimps are cleaned fastest by running them under slow running water while the legs are removed (not sure if there’s another way to refer to them, but I think you get the point). Let dry and pat dry.
Put all your seafood in a large bowl. Mince garlic and herbs. Set aside one half and toss the other half in a bowl with the seafood. Add the zest and juice of the orange, the juice of half a lemon, salt, pepper, and about 3 tablespoons of olive oil. Stir until combined and set aside to marinate.
Meanwhile, take the remaining garlic and herb mixture and mix with a little olive oil, salt, and pepper. Here’s your dipping oil for the bread!
Clean your grill and heat it up to the highest possible temperature – a grill with a lid should reach about 475 to 500 degrees before you start. Make sure you have long tongs, as the grill will be hot!
As soon as you’re ready, mix the seafood again to make sure you have a nice coating, then quickly place the shrimp and then the scallops quickly onto the grill. Don’t move or disturb them once they’re down, as you want a nice crust and some baking marks. Use an oiling brush or spatula to spread the remaining aromatic oil over the shrimp and scallops. Flip the seafood once and continue cooking until just cooked through.
Toast your bread and serve it alongside seafood and garlic-herb oil.
Read more: Some the best grilled shrimp recipes ever
4. Delicious dishes from scallops easy to make
1. Grilled Scallops with Onion Oil
One of the most popular recipes that almost every home can make a home is grilled scallops with onion fat. Each delicious fresh scallop is grilled to perfection, drizzled with fragrant onion fat, extremely attractive fatty leopard.
Combining a little bit of nutty, crunchy flavor of roasted peanuts, helping to evoke the natural sweetness of scallops, dipping with sweet and sour fish sauce or salt and pepper lemon is great!
2. Scallop salad
Your summer will be much milder with delicious salads for meals and scallop salad is a proposal worth trying!
The bright color of the pan-fried seafood is evenly dyed a light yellow, the red highlights from the tomatoes, the sweet green of avocado, and other vegetables. Mixing well with salad dressing is an important part to complete a unique salad, delicious taste, is extremely easy to eat.
Scallop salad can be used as a great appetizer for parties, from family parties to formal parties.
3. Scallop Dumplings
Scallop dumpling is a dish with an extremely beautiful shape, with a soft, white shell wrapped inside the shrimp, shellfish, carrot, scallions, .. adding a little spice to increase the flavor. bold. Shrimp eggs are delicately arranged on the surface, which is a special highlight for the dumpling dish to be more attractive.
The dish should be dipped with mustard or chili sauce when enjoying, a little pungent taste helps to better balance the flavor, helping you to eat it all the time without getting bored!
FAQ
Can I cook both scallops and shrimp together in the same pot?
Cooking Scallops and Shrimp in a Pan
In both cases, there is nothing more crucial to their cooking than temperature and time. If both cook for a fraction of a second longer than the product can be tough and insipid, and frustrating.
