seafood shellfish recipes - Scallop Recipes

Seafood Recipes

Scallop recipes ~ Scallops Thermador

Recipe Categories : | Scallop recipes | Seafood recipes | Recipe Index |

Ingredients :

8 oz scallops
2 tspn butter or margarine
1 tspn lemon juice
1 tablespoon flour
¼ tspn salt
½ cup milk
1 tspn chopped parsley
2 tbsp grated parmesan cheese
paprika
1 lb cooked large pasta shells, optional

Preparation and Cooking Instructions :

Cut large scallops into bite size pieces.
Melt butter into an 8" frying pan. Add lemon juice and seafood. Cook over low heat for 1 to 2 minutes, stirring frequently.
Stir in flour and salt.
Add milk gradually and cook until thick and smooth, stirring constantly. Add parsley.
Place in well-greased, individual cooked pasta shells or 6-ounce custard cups.
Sprinkle with cheese and paprika.
Bake at 400°F, for 5-10 minutes or until lightly browned.

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seafood Scallop recipes - Rick Stein's Complete Seafood

Rick Stein's Complete Seafood ~ The ultimate fast food, fish is the home cook’s no-fuss yet sophisticated weeknight or company dinner. But often even the most nimble cooks are limited to a handful of varieties of fish and shellfish, intimidated away from others despite every fishmonger’s best attempt to dispense cooking directions. What these cooks really need is a color step-by-step guide that shows how to work with the other 90 percent of seafood that’s under the glass. Seafood cooking school proprietor Rick Stein has just the answer in this heavily photographic manual with recipes. RICK STEIN’S SEAFOOD shows in detail how to scale and gut round fish for the grill, skin and pan-fry whole flat fish, fillet small round fish for stuffing, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs for steaming, clean and stuff squid, and much, much more. More than 200 recipes, such as Sea Bass Baked in a Salt Crust and Stuffed Grilled Mussels, will inspire cooks to put the techniques Stein presents to good use. Extensive charts and color illustrations help cooks tell their mackerel from their monkfish.