Alouette Summer Scampi Recipes

SUMMER BAY SCALLOPS SCAMPI

Steps:

• In a small bowl cover sundried tomatoes with boiling water. Set aside and allow to steep for 30 minutes until tomatoes are softened.
• Note: If you use oil packed tomatoes omit this step and increase the amount to one cup.
• In the meantime, cook angel hair according to package directions, drain, and toss with a little olive oil.
• Rinse and pat dry scallops. Season with salt and pepper.
• When tomatoes are softened, squeeze out water and roughly chop.
• In a large skillet heat 1/4 cup of butter and the olive oil on medium high heat until the butter foams.
• Add scallops to the pan and cook 2 minutes until slightly brown on the edges. Stir and cook another 1 minute or until opaque. Remove from the hot oil and set aside.
• Add to pan the garlic, chili, and sundried tomatoes and cook until garlic is blonde, about 2 minutes.
• Add white wine and last 1/4 cup butter to the garlic mixture and bring to a boil. Turn down the heat and simmer for 5 minutes.
• Add back to the sauce the scallops and any juices and the fresh herbs.
• Toss with the pasta and top with parmesan cheese.

SUMMER SHRIMP SCAMPI WITH LINGUINI

Steps:

• For the pasta, bring a large pot of water to boil. When it comes to a boil add a couple tablespoons salt and the linguini. Stir to separate pasta, cover & cook 6-8 minutes or until not quite done. Drain the pasta & reserve about a cup of the liquid.
• If using frozen shrimp, defrost them in a strainer under cold running water.
• Meanwhile in a large skillet, melt 2 tablespoons of butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt & pepper; add them to the pan and cook til they have heated through (or turned pink), about 2-3 minutes. Remove shrimp from the pan; set aside and keep watm. Add the wine, pesto and lemon juice and bring to a boil. Add 2 tablespoons of butter. When the butter has melted, return the shrimp to the pan along with the linguini & reserved pasta water. Toss well and season with salt and pepper . Top with lemon zest and serve immediately.

ALOUETTE BACON WRAPPED SCALLOPS AND SHRIMP

Steps:

• Heat a sauté pan over medium-high heat for 5 minutes.
• Fry bacon strips on each side for 1 minute until almost crisp, but still pliable.
• Set aside onto a paper towel. Drain grease from pan.
• In the same sauté pan over medium-high heat, sear scallops on both sides for 2 ½-3 minutes until caramelized on top, or opaque. Set aside.
• Sauté the shrimp in a sauté pan over medium high heat for 2-3 minutes. Set aside.
• Spread each bacon strip with 1/2 tablespoons of Alouette.
• Wrap the Alouette covered bacon around the side of the scallop.
• Skewer with a toothpick and arrange on a platter. Wrap each shrimp also with the Alouette covered bacon and skewer with a toothpick.
• Sprinkle with chopped scallions.
• Serve immediately.

SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN

Steps:

• Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
• Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
• Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
• Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
• Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.