Easy Gourmet Scallops And Shrimps Food

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SHRIMP AND SCALLOP STIR-FRY



Shrimp and Scallop Stir-Fry image

This is a simple and light-tasting scallop and shrimp stir-fry. When served with rice, it makes a delicious meal.

Provided by Shana

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons butter, divided
1 pound fresh asparagus, cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small onion, sliced
½ pound medium raw shrimp, peeled and deveined
½ pound raw scallops
1 tablespoon dried parsley
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons lemon juice

Steps:

  • Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
  • Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g

EASY GOURMET SCALLOPS AND SHRIMPS



Easy Gourmet Scallops and Shrimps image

Treat your guests to exotic sweet scallops and succulent shrimp in this upscale yet easy stir-fry. Cooking time can be different so cook between 7 and 15 minutes.

Provided by Dancer

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb shrimp, uncooked, medium
1/2 lb sea scallops, large
1/4 cup dry sherry
1/4 cup water
1/4 cup teriyaki sauce
1 teaspoon granulated sugar
3 large garlic cloves, minced
2 teaspoons finely grated fresh ginger
1/4-1/2 teaspoon chili flakes (optional)
1 large red pepper
1 large yellow pepper
2 green onions
1 tablespoon cornstarch
1 teaspoon olive oil

Steps:

  • If using frozen shrimp, do not thaw.
  • Place in a sieve and rinse under cold running water until ice crystals melt.
  • Pat dry with paper towels.
  • Remove tiny tough muscle from sides of scallops, if necessary.
  • Pat scallops dry with paper towels, then place on new paper towels to absorb any excess moisture while preparing remaining ingredients.
  • In a small bowl, stir sherry with water, teriyaki, sugar, garlic, ginger and chili flakes, if using.
  • Core and seed peppers, then slice into 1/2-inch wide bite-size strips.
  • Thinly slice green onions and set aside.
  • Place scallops in a bowl.
  • Then lightly sprinkle with cornstarch.
  • Stir until evenly coated.
  • Heat oil in a large, wide frying pan, preferably non-stick, set over high heat.
  • Add coated scallops to hot pan, shaking off excess cornstarch.
  • Cook until golden, from 1 to 2 minutes per side.
  • Add shrimp to pan.
  • If using uncooked shrimp, stir-fry 2 minutes.
  • If using cooked shrimp, stir-fry 30 seconds whether fresh or frozen.
  • Immediately add pepper strips.
  • Then stir in sherry mixture.
  • Stir frequently until shrimp are hot and bright coral and peppers are tender-crisp, from 4 to 6 more minutes.
  • Remove from heat and sprinkle with green onions.
  • Wonderful served over steamed rice or noodles and drizzled with pan sauce.

Nutrition Facts : Calories 291.5, Fat 3, SaturatedFat 0.6, Cholesterol 239.6, Sodium 1042.9, Carbohydrate 16.1, Fiber 1.6, Sugar 5.9, Protein 35.5

EASY SHRIMP AND SCALLOP IN WHITE WINE SAUCE



Easy Shrimp and Scallop in White Wine Sauce image

I finally managed to get Aunt Barb to divulge her recipe! Serve with rice or a nice crusty bread to dip in the tasty sauce. PLEASE NOTE: When adding chicken base, it must be low salt or salt free (depending on your own tastes)...or recipe will be very salty.

Provided by Lambkyns

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
6 ounces shrimp (small)
6 ounces scallops (small)
1/2 cup white wine
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
2 tablespoons chicken base (LOW SALT or SALT FREE)
3 tablespoons butter
pepper (to taste)
1/2 lemon, juice of
2 tablespoons dried parsley (can use fresh)
2 tablespoons parmesan cheese, grated

Steps:

  • Heat oil over medium/high heat.
  • Add garlic and onions.
  • Stir constantly for 1 minute.
  • Add shrimp and scallops.
  • Continue stirring for 2 minutes.
  • Add wine, basil, red pepper, chicken base.
  • Allow to simmer 2 minutes.
  • when cooked the shrimp will turn pink and the scallops will be opaque.
  • Add butter, lemon juice, salt and pepper.
  • Sprinkle with parsley and grated cheese.
  • Toss with rice.
  • (Any extra juices/sauce may be used for dipping bread).

VENETIAN SHRIMP AND SCALLOPS



Venetian Shrimp and Scallops image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 17

1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping
Serving Suggestions: Asparagus with Prosciutto
Dessert Suggestions: Lemon sorbet dessert cups

Steps:

  • Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
  • Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
  • Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 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 warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

GARLIC SCALLOPS AND SHRIMP



Garlic Scallops and Shrimp image

Make and share this Garlic Scallops and Shrimp recipe from Food.com.

Provided by Marie

Categories     Very Low Carbs

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

6 large scallops
10 large shrimp, cleaned and deveined
flour (for dredging)
3 tablespoons olive oil
2 garlic cloves, chopped
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
salt and black pepper (to taste)

Steps:

  • Rinse the scallops under cold water and cut in half.
  • Season the scallops and shrimp with salt and pepper, then dust them with flour.
  • Heat the oil in a pan over a high heat and add the scallops and shrimp to the hot oil.
  • Reduce the heat to medium and cook for two minutes.
  • Turn the scallops and shrimp in the pan.
  • Add the garlic and basil and shake the pan to distribute the ingredients evenly.
  • Cook two minutes until golden.
  • Sprinkle the lemon juice over the mixture and toss to blend.

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Top Asked Questions

How to cook shrimp and scallops on the stove?
When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley. Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
How do you make shrimp scallops with rice?
Add wine, basil, red pepper, chicken base. Allow to simmer 2 minutes. when cooked the shrimp will turn pink and the scallops will be opaque. Add butter, lemon juice, salt and pepper. Sprinkle with parsley and grated cheese. Toss with rice. (Any extra juices/sauce may be used for dipping bread).
What goes well with shrimp and scallops?
Here scallops and shrimp are paired with asparagus, mushrooms, onion, lemon juice, and seasonings. Plus, it all comes together in just 25 minutes. Dessert crepes are great and all, but these savory shrimp and scallop crepes are a "seafood lover's dream," according to recipe creator and Allrecipes Allstar lutzflcat .
How to cook scallop and shrimp stir fry?
This is a simple and light-tasting scallop and shrimp stir-fry. When served with rice, it makes a delicious meal. Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes.

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