1/3 cup of minced onion
2 Tbsp. olive oil
2 cups bottled clam juice
1 can dry, white wine
2 cups chopped, fresh tomatoes
large carrot
3 stalks of celery
1 clove if garlic
1 Tbsp. brown sugar
1 Tsp. chili powder
1/4 Tsp. salt
1/4 Tsp. dry mustard
1/4 Tsp. paprika
1/4 Tsp. oregano
2 bay leaves
1 lb. of crab meat
1 lb. of shelled, raw shrimp
1 lb, of small, raw Bay scallops
1 pt. of raw, chopped clams
fillets of bass, flounder, snapper or halibut
grated cheese
French bread
green salad and fresh fruit (optional)

For this wonderful ‘one piece’ sea food meal, start by making the sauce.

Brown 1/3 cup of minced onion in 2 Tbsp. olive oil. Add 2 cups of bottled clam juice and 1 can of dry, white wine. Add 2 cups of chopped, fresh tomatoes to the wine. Mince a large carrott, 3 stalks of celery and 1 clove if garlic. Add to this 1 Tbsp. brown sugar, 1 Tsp. chili powder, 1/4 Tsp. each of salt, dry mustard, paprika and oregano, and 2 bay leaves. Add this to the wine; cover the saucepan and simmer over the lowest fire for 1 hour stirring occasionally.

Into a large kettle, put 1 lb. of crab meat, 1 lb. of shelled, raw shrimp, 1 lb, of small, raw Bay scallops and 1 pt. of raw, chopped clams. Pour sauce over the sea food and simmer for 30 minutes. Also use the strained juice from the clams. Broil individual fillets of bass, snapper or halibut; sprinkle with grated cheese and brown for a minute just before taking from broiler. Place a fillet in each shallow casserole or large soup dish. Spoon the sea food sauce generously around it and serve with plenty of crisp, hot French bread. Add a big green salad and a fresh fruit compote. Perfect!

1 cup steamed shrimp
1 cup scallops
6 eggs
1/2 cup of light cream
salt and pepper
2 Tbsp. butter
chives
parsley

To serve 6, you will need 1 cup each of steamed shrimp and scallops chopped fine. Beat 6 eggs and 1/2 cup of light cream, salt and pepper and mix well. In a heavy skillet, melt 2 Tbsp. butter. Stir the sea food in this for 2 minutes, then add the eggs. As the eggs set, raise the edges to allow the egg to run under. Continue until omelet is set but not dry. Do not over cook. Roll quickly and paint with melted butter. Sprinkle with minced chives and parsley.

1 lb. crab meat (back fin or claw)
2-10 3/4 oz. cans cream of mushroom soup
1 lb. shrimp, cleaned and cooked
1 lb. scallops
1 1/2 C. mushrooms, sliced
1 1/2 C. Cheddar cheese, shredded
2 hard-cooked eggs, sliced

Spread crab meat on bottom of a large glass casserole dish. Cover crab meat with 1/3 of soup. Spread shrimp over soup layer. Cover shrimp with 1/3 of soup. Spread mushrooms and scallops over second layer of soup. Cover with remaining soup. Cover with plastic wrap and microwave at High for 12 minutes. Top casserole with cheese and sliced eggs. Let stand 2 minutes before serving.

1/2 lb. jumbo sea scallops
1 tsp. fresh garlic, chopped
1/2 tsp. salt
1 tbsp. fresh parsley, chopped
blue cheese
2 tbsp. olive oil
2 cup heavy cream
1 tsp. black pepper
1 pinch cayenne pepper

Saute scallops in olive oil and garlic approx. 2 minutes. Add heavy cream and bring to a light boil. Add seasonings and blue cheese crumbles. Stir until thickened.

Suggestions:
Serve over pasta for entree or with garlic bread for an appetizer.

Serves 2

1 1/2 lbs sea scallops
1 1/2 Tbl peanut oil
1 scallion, cut into 1-inch lengths
2 cloves garlic, crushed
1 Tbl minced fresh gingerroot
1 Tbl cornstarch, dissolved in
1/2 C water

Rinse and drain scallops, pat dry. Remove the small tough muscle on the side of each scallop. If the scallops are large, slice crosswise in half.

Heat the oil in a wok or heavy large skillet. Add the scallops and stir-fry over high heat for 1 minute. Add the scallions, garlic, and gingerroot; stir-fry for 2 minutes. Stir in the cornstarch mixture and add to the wok. Stir-fry until the sauce thickens and is translucent, for about 3 minutes.

12 large sea scallops
4 Tbl unsalted butter
2 shallots, minced
1 cup sauternes
2 cups heavy cream, reduced by half
1/4 tsp freshly ground pepper
1/2 tsp salt
1/2 tsp curry powder
1 Tbl fresh lemon juice
1/4 cup green pistachio nuts – coarsely chopped
1 Tbl minced fresh chives

Preheat oven to 500. Cut each scallop horizontally in half. Arrange them on a lightly buttered cookie sheet.

In a heavy, medium saucepan, melt 1 Tbl butter. Add the shallots and cook over low heat until wilted, about 2 minutes. Add the Sauterenes; increase the heat to moderate and boil until reduced by half, about 3 minutes. Add the reduced cream. Boil for 2 minutes longer. Whisk in the remaining 3 Tbl butter, salt, pepper, curry powder, and lemon juice. Strain through a fine sieve and keep the sauce warm over low heat.

Bake the scallops for 1minutes. Turn them over and cook 1-2 mintues longer, until just opaque, throughout. Divide the scallops among 4 warmed plates and coat each serving with 1/4 cup of the sauce. Sprinkle the top with the pistachios and chives.

NOTE: Simmer the cream until reduced by half, about 45 minutes.

Sea Scallops in Sauternes Sauce Recipe

12 large sea scallops
4 Tbl unsalted butter
2 shallots, minced
1 cup sauternes
2 cups heavy cream, reduced by half
1/4 tsp freshly ground pepper
1/2 tsp salt
1/2 tsp curry powder
1 Tbl fresh lemon juice
1/4 cup green pistachio nuts – coarsely chopped
1 Tbl minced fresh chives
Preheat oven to 500. Cut each scallop horizontally in half. Arrange them on a lightly buttered cookie sheet.

In a heavy, medium saucepan, melt 1 Tbl butter. Add the shallots and cook over low heat until wilted, about 2 minutes. Add the Sauterenes; increase the heat to moderate and boil until reduced by half, about 3 minutes. Add the reduced cream. Boil for 2 minutes longer. Whisk in the remaining 3 Tbl butter, salt, pepper, curry powder, and lemon juice. Strain through a fine sieve and keep the sauce warm over low heat.

Bake the scallops for 1minutes. Turn them over and cook 1-2 mintues longer, until just opaque, throughout. Divide the scallops among 4 warmed plates and coat each serving with 1/4 cup of the sauce. Sprinkle the top with the pistachios and chives.

NOTE: Simmer the cream until reduced by half, about 45 minutes.

Stir-Fried Sea Scallops in Garlic Sauce

1 1/2 lbs sea scallops
1 1/2 Tbl peanut oil
1 scallion, cut into 1-inch lengths
2 cloves garlic, crushed
1 Tbl minced fresh gingerroot
1 Tbl cornstarch, dissolved in
1/2 C water

Rinse and drain scallops, pat dry. Remove the small tough muscle on the side of each scallop. If the scallops are large, slice crosswise in half.

Heat the oil in a wok or heavy large skillet. Add the scallops and stir-fry over high heat for 1 minute. Add the scallions, garlic, and gingerroot; stir-fry for 2 minutes. Stir in the cornstarch mixture and add to the wok. Stir-fry until the sauce thickens and is translucent, for about 3 minutes.

Sea Scallops in Sauternes Sauce Recipe

12 large sea scallops
4 Tbl unsalted butter
2 shallots, minced
1 cup sauternes
2 cups heavy cream, reduced by half
1/4 tsp freshly ground pepper
1/2 tsp salt
1/2 tsp curry powder
1 Tbl fresh lemon juice
1/4 cup green pistachio nuts – coarsely chopped
1 Tbl minced fresh chives
Preheat oven to 500. Cut each scallop horizontally in half. Arrange them on a lightly buttered cookie sheet.

In a heavy, medium saucepan, melt 1 Tbl butter. Add the shallots and cook over low heat until wilted, about 2 minutes. Add the Sauterenes; increase the heat to moderate and boil until reduced by half, about 3 minutes. Add the reduced cream. Boil for 2 minutes longer. Whisk in the remaining 3 Tbl butter, salt, pepper, curry powder, and lemon juice. Strain through a fine sieve and keep the sauce warm over low heat.

Bake the scallops for 1minutes. Turn them over and cook 1-2 mintues longer, until just opaque, throughout. Divide the scallops among 4 warmed plates and coat each serving with 1/4 cup of the sauce. Sprinkle the top with the pistachios and chives.

NOTE: Simmer the cream until reduced by half, about 45 minutes.

Scallops Recipes

If you are a lover of scallops, scallops wrapped in bacon or any other type of scallop recipes then this is your place to visit often. Seafood Plus proudly brings to you these wonderful recipes which include scallops as an ingredient.