Montauk Scallop And Oyster Pan Roast Recipes

Steps:

• In the top part of a double boiler set over water boiling on high heat, combine clam juice, butter, celery salt, and Worcestershire sauce. Once butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot and almost simmering, but not boiling.
• Add a slice of white toast to a warm 9-inch soup bowl and underline with a slightly larger plate. Using a slotted spoon, transfer oysters over the toast in soup bowl. Pour soup over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika and serve with oyster crackers.

Steps:

• In a large pot, cook the bacon over moderate heat until softened, about 1 minute. Add the celery, onion, thyme, paprika and Old Bay and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the oyster liquor and fish stock and bring to a boil. Simmer over moderately low heat for about 10 minutes, until reduced by one-fourth.
• Meanwhile, in a medium skillet, melt the butter. Season the scallops with salt and cook over high heat until well browned on one side, about 2 minutes; immediately transfer to a plate.
• Stir the heavy cream into the pot and simmer until slightly thickened, about 3 minutes. Add the oysters and bring just to a simmer. Add the scallops and simmer for 30 seconds. Remove from the heat, stir in the Worcestershire sauce and season with salt and pepper. Discard the thyme sprig. Spoon the stew into bowls, garnish with chives and serve immediately with toasts or crackers

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

Steps:

• In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
• Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil.
• Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.