SAUTEED SCALLOPS & SHRIMP PASTA
I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
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., ,
Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.
SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
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.
SAUTEED MUSHROOMS AND SCALLOPS
I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!
Provided by Evelyn Chartres
Categories Seafood Shellfish Scallops
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
- Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g
SCALLOPS AND SHRIMP WITH MUSHROOMS
I took a recipe for scallops with mushrooms from Emeril Lagase, and I added shrimp plus made a few other minor changes. This is the WONDERFUL recipe that I developed.
Provided by Alan Leonetti
Categories < 60 Mins
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Season the scallops and shrimp with freshly ground pepper and set aside.
- In a 12 inch non-stick skillet, heat 2 tablespoons of olive oil until smoking.
- Place the scallops in and DO NOT move them.
- Allow them to cook until crisp and golden brown, unmoved on same side for 5 to 6 minutes.
- In a 14 inch saute pan, heat remaining olive oil over high heat until smoking.
- Add shallots and saute until softened, about 3 to 4 minutes.
- Slice the mushrooms into 1/4 inch slices and add them to the saute pan.
- Toss 3 to 4 minutes until softened.
- Add the shrimp.
- Add the vinegar and turn shrimp until they are pink.
- Then add the frisee or endive.
- Toss quickly, season with salt and pepper to taste, and divide among 2 dinner plates.
- Without turning the scallops, remove scallops and arrange 8 on each plate.
- Drizzle with olive oil and serve.
SHRIMP, SCALLOP, AND MUSHROOM SAUTE
Make and share this Shrimp, Scallop, and Mushroom Saute recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, melt butter over medium heat; add in scallops; saute until they turn opaque, about 3 minutes.
- Add in shrimp; saute until they turn pink, about 3 minutes.
- With a slotted spoon, remove scallops and shrimp to a plate.
- Add in onions, garlic, bell pepper, and mushrooms; saute until vegetables are tender, about 5 minutes (add more butter, if necessary).
- Stir in wine, mustard, lemon juice, salt, and pepper; cook until liquid is slightly reduced, 2-3 minutes.
- Return scallops and shrimp to sauce; cook until reheated and flavors are blended, about 5 minutes.
- Stir in parsley; serve immediately.
Nutrition Facts : Calories 251.1, Fat 8.2, SaturatedFat 4, Cholesterol 172.9, Sodium 325.6, Carbohydrate 7.7, Fiber 1.4, Sugar 2, Protein 33.5
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.
SAUTéED SCALLOPS WITH MUSHROOMS & SPINACH SAUCE
A quick, impressive dish that's easy to prepare and cook, creating stacks of flavour within minutes
Provided by Gary Rhodes
Categories Dinner, Side dish, Starter
Time 15m
Number Of Ingredients 6
Steps:
- Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don't discard them). Keep warm to one side.
- Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
- While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
- Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.
Nutrition Facts : Calories 264 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.59 milligram of sodium
SEARED SCALLOPS IN MUSHROOM WHITE WINE SAUCE
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Four servings
Number Of Ingredients 6
Steps:
- Spray the scallops lightly with oil. Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the scallops and sear until browned on both sides. Add the mushrooms and saute until cooked. Use a slotted spoon to put on a plate.
- Pour the wine into the skillet, add the thyme and cook, stirring, until reduced by half. Season to taste with salt and pepper. Place the scallop mixture back into the pan and coat with the sauce. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 0 grams, Sodium 501 milligrams, Sugar 2 grams, TransFat 0 grams
SEA SCALLOPS AND SHRIMP WITH CHAMPAGNE BUTTER SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons of the butter in a large skillet (or two skillets, if necessary). Add the mushrooms and salt. Cook over medium heat, stirring, for 2 minutes. Add the shallots and cook briefly. Do not brown. Stir and add the champagne. Keep stirring until the champagne is almost evaporated. Add the cream and bring to a boil, stirring. Reduce to two-thirds over high heat.
- Add the scallops and shrimp. Add salt and pepper. Add the Tabasco and bring to a boil over high heat for 3 minutes. Add the lemon juice and stir in the remaining 4 tablespoons butter. Serve immediately.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 13 grams, Sodium 927 milligrams, Sugar 3 grams, TransFat 0 grams
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