Recipe Tag: Shellfish

Lime Dill Scallops

Preheat the oven to the warm setting. Place two plates in the oven.

Place the lime juice, fresh dill, honey, salt, water, white wine, cayenne pepper and pepper in a blender and process until smooth.

Place a large skillet over medium high heat.

Place the olive oil in the pan and swirl to coat the bottom of the pan.

When the pan is hot, add the scallops. The pan should be very hot, but the oil should not smoking. Adjust the heat to keep the pan from being too hot.

Cook on the first side for about 4 minutes.

When the scallops are lightly seared on one side, turn them over. They should release easily from the pan. If they do not, give them another minute and check again.

Cook for another 4 to 5 minutes and remove the scallops to the warm plates.

Add the lime juice mixture to the pan.

Add the butter.

Deglaze the pan, scraping the bottom of the pan to include the browned bits, and simmer the liquid reducing by about 1/2.

Serve with the sauce on top of the scallops.

Bay Scallops with White Wine and Herbed Butter

Blend the butter, garlic, shallot, parsley, dill, lemon juice, and sherry together in a mixing bowl.

Preheat the oven to 325°F.

Place 4 ounce portions of scallops in au gratin or similar dish.

Add 2 Tablespoons of herbed butter to each dish.

Add 2 Tablespoons of wine to each dish.

Place in the pre-heated oven and cook until the scallops are done – about 12 – 15 minutes (this will be when they turn milky white but are still slightly tender to the touch).

Bay Scallops with Mushroom Bisque and Tomatoes

Place a teaspoon of olive oil in a medium sauce pan over medium heat. Add the shallot and garlic and the mushrooms and cook over medium-low heat stirring frequently. As the mushrooms begin to soften and brown add the water. Cook for about 30 minutes until the onions are soft.

Using a blender or a stick blender puree the mushrooms and press the soup through a fine sieve. Return the soup to the sauce pan and add the milk and salt. Whisk and let stand.

While the soup is cooking add the tablespoon of olive oil to a medium sauté pan over medium heat. Add the tomatoes, mushrooms and salt to the pan. Shake the pan frequently. After about 5 minutes cover the pan. Continue to cook adjusting the heat so that the mushrooms and tomatoes don’t burn. Shake frequently.

When the soup and the mushroom/tomato mixture are done place 2 teaspoons of olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the bay scallops. Cook for 5 – 7 minutes until the outside is slightly browned.

While the scallops are cooking gently reheat the soup and the sautéed tomato/mushroom mixture.

Divide the soup between two bowls and add half of the tomato mushroom mixture to each bowl. Top with the cooked scallops and garnish with the strips of green onion.

Seafood Paella

Set the stove to broil and place the red bell pepper in the oven directly on the top rack.

Turn the bell pepper a quarter turn about every 5-7 minutes until the pepper is blackened on all sides, about 20 minutes.

Place the blackened pepper in a lunch-sized paper bag and fold the top over. Set aside.

Place a large skillet over medium-high heat and add the garlic and onion.

Sauté, stirring frequently, for 3-4 minutes.

Add the rice, wine, water, saffron, and salt and simmer, stirring occasionally, over medium-high heat for about 10 minutes.

Add the mussels and continue to cook until the mussels are just opened.

Remove the mussels and set them aside.

Add the peas and the shrimp and fold them in gently. Cook for about 3 minutes or until the shrimp are just pink and cooked through.

Place the scallops on top of the rice – do not stir. After 3-5 minutes, turn the scallops over and place the mussels back in the pan. Cook for an additional 3 minutes.

Add the strips of red pepper just before serving.

Paella

Place the saffron threads in a small cup and pour the 1/4 cup boiling water over them. Let stand to steep while cutting the vegetables and preparing the other ingredients.

Place the olive oil in a large non-stick skillet over medium heat. Add the garlic and cook slowly, for about 5 minutes, until the garlic begins to soften. Add the onions and cook for another 5 minutes.

Add the arborio rice and cook for about two minutes until the onions and rice are well blended.

Add the chicken stock, water and salt and the steeped saffron threads with its liquid. Stir and increase the heat to medium-high. After the mixture comes to a boil reduce the heat so that the rice is simmering. Stir the rice occasionally to keep it from sticking to the pan.

Cut the sausage into 1/4 inch discs.

After about 1/2 of the liquid has cooked away, add the sausage.

When the rice is almost done (it should feel slightly grainy when tasted) add the peppers and raw chicken cubes and stir. Add 1/4 cup water as needed.

As the rice is just losing its graininess add the shrimp, peas, and clams and stir.

Serve hot.

Shrimp Jambalaya

Cut the sausage lengthwise and then crosswise into half discs.

Place the olive oil in a large skillet over medium high heat.

Add the sausage to the pan and cook for about two minutes.  Stir frequently.

Add the onion and garlic.

Cook for about 3 minutes until the onion begins to soften slightly.

Add the celery and green peppers and cook for about 2 minutes.  Stir frequently.

Add the tomatoes, bay leaves, creole seasoning, water, vegetable stock, rice and pepper to the pan.

Cover and simmer, stirring occasionally for about 45 minutes.

Add the shrimp and cook for about 5 minutes until they are cooked through.

Serve.

Linguine with Shrimp and Leeks

Place the water in a large stock pot over high heat.

While the water is coming to a boil place the olive oil in a large skillet over medium-high heat. Add the leeks and cook, stirring frequently. Don’t let the leeks brown too much (slightly golden at the most).

When the leeks are soft add the linguine to the boiling water. Stir frequently.

Add the vinegar, wine, stock, capers, goat cheese, pepper and shrimp to the skillet with the leeks. Increase the heat to medium-high. Cook, stirring frequently, After the sauce is simmering and the shrimp begin to turn pink reduce the heat to medium and add the pumpkin seeds.

When the linguine is done move it from the pasta water to the skillet with the leeks using tongs. Let most of the linguine drain (it is OK to have some of the pasta water in your sauce).

Add the basil and cook for another minute tossing to blend the pasta with the leeks and sauce.

Serve topped with the diced red bell pepper.

Steamed Clams with Spicy Tomato Corn Broth and Fettuccine

Place the water in a stock-pot over high heat.

When it is boiling add the fettuccine and cook, stirring occasionally, until almost done.

There should be a slight firmness to the pasta.

While the pasta is cooking place the butter in a large skillet over medium-high heat.

Add the shallots, carrots and celery.

Cook for about 2 minutes until slightly soft. Stir frequently.

Add the white wine, water, tomato paste, salt and cayenne pepper to the pan.

Increase the heat to high, and as the liquid begins to boil, stir to blend the tomato paste into the broth.

Add the clams, corn, and proscuitto.

Cover and cook, stirring once or twice, until all of the clams have opened.

Drain and rinse the cooked pasta.

Divide between two large soup bowls.

Using tongs, place 1/2 of the opened clams in each bowl on top of the pasta. If a clam has not opened, discard it.

Pour the broth over the clams and pasta.

Top with the tomato and parsley.

Serve with the sourdough bread.

Smoky Shrimp Mac & Cheese

Place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook until just done – about 15 minutes (or according to package directions). Do not overcook: the pasta should be cooked al dente.

Place a large skillet over medium-high heat.

Add the olive oil, and when it is hot, add the diced onion.

Stir the onions frequently and cook slowly, adjusting the heat to keep the onion from burning.

Cook for about 10 minutes until translucent.

Add the smoked paprika and cayenne pepper and cook for another 1 minute.

Add the shrimp and green onions.

Cook for about 5 minutes until the shrimp is just cooked through. Stir frequently.

Reduce the heat to low.

Combine the eggs and milk in a small bowl and whisk until smooth. Add the cheese and mix well.

Add the cheese mixture to the onions and shrimp and fold together.

Cook the mixture over medium heat. Don’t let the mixture boil, and stir continuously.

When the sauce is very thick, remove from the heat.

When the pasta is done, drain well and add to the pan with the shrimp and sauce mixture.

Add fresh ground black pepper to taste, stir, and serve immediately.

Shrimp with Peppers

Place the water in a large stock pot over high heat.

When the water is boiling, add the pasta and cook, stirring frequently. Keep the water at a slow boil.

While the pasta is cooking, place a large skillet over medium-high heat. Add the olive oil and when it is hot reduce the heat to medium and add the garlic, shallot, capers and olives. Cook, stirring frequently, for about 5 minutes until the onions begin to soften.

Add the green and red peppers and cook for another 5 minutes, stirring frequently. If the pasta is not quite done, reduce the heat to low.

When the pasta is just done, increase the heat to medium and using a slotted spoon add the penne to the pan from the pot. After the pasta is in the pan, add about 1/2 cup of the pasta water to the pan. Toss and add the black pepper and parmesan cheese. Add 1 tablespoon of liquid from the bottle of capers.

Add the shrimp. Cook the shrimp until they begin to turn pink.

If there’s not enough sauce, add a little more pasta water and toss.