Baked Fish And Scallop Delight Recipes

SEAFOOD BAKE FOR TWO

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper.
• Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.

BAKED SCALLOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
• Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
• Bake in pre-heated oven until scallops are firm, about 20 minutes.

BAKED SEA SCALLOPS

Steps:

• 1. If you want a great sauce that fits this recipe to a tea, then check out my Hearts of Palm sauce recipe... I got it from a German chef who lived on Grand Cayman Island.
• 2. Preheat oven to 400 degrees F (200 degrees C), and place the rack in the middle position.
• 3. Melt the butter in a small butter warmer, small saucepan, or you could always nuke it in the microwave. Chef's Note: We all use the microwave for a variety of purposes; however, when you use it to melt butter, slow is the way to go... a low setting for about 3 minutes.
• 4. Pour the melted butter into a casserole dish; something around two quarts is perfect. Chef's Note: Since you will be using this dish for presentation, if you have something nice... use it.
• 5. Place the scallops in the dish, and evenly distribute them in rows and columns over the butter.
• 6. Take the breadcrumbs, onion powder, paprika, oregano, minced garlic and parmesan cheese, and combine in a small mixing bowl. Chef's Note: You best tools for doing this are your hands... that way you can break up any lumps.
• 7. Sprinkle the mixture evenly over the scallops.
• 8. Bake until scallops are firm; or until an instant-read thermometer reads 146f (64c) this will take about twenty minutes.
• 9. How to Tell if a Scallop is Fresh Look: A good scallop will be cream colored or light beige. Scallops that are tinged with pink are too old and should be avoided. Moisture: Good scallops will be relatively dry. Scallops sitting in liquid are past their prime. Avoid Scallops that are sitting in a milky liquid. Smell: Fresh scallops have a slightly sweet aroma. Bad scallops smell like sulfur or ammonia. Touch: A fresh scallop will be firm to the touch. Scallops too old to eat are soft and slimy.
• 10. Chef's Note: Microwaving a scallop can cause it to explode... I HATE it when that happens.

BAKED SEAFOOD CASSEROLE

Steps:

• In a well-buttered 9"x13" baking dish, layer seafood in the order listed; cover with cheese. Mix together the Ritz cracker crumbs, butter, Worcestershire sauce and garlic powder; spread over the cheese, covering top.
• Bake uncovered at 350 degrees for 45 minutes. Serve the casserole with a wedge of lemon.

BAKED HADDOCK (OR SCALLOPS/COD)

Steps:

• Preheat oven to 425.
• Wash and dry fish fillets, then season with salt.
• Meanwhile, mix breadcrumbs, melted butter, juice of a lemon, salt, pepper, and garlic powder.
• You will need to spray some cooking spray on the breadcrumbs to make sure they are moist enough. The breadcrumbs should be forming into moist crumbs.
• Place fish in shallow baking pan.
• Pour the white wine around the fish, making sure it does not actually cover the fish.
• Place the breadcrumb mixture evenly over the fish.
• Put the fish(for haddock or cod) in the oven for about 10-12 minutes, until almost done.
• You then may want to broil the fish for a minute or two just to crisp up the topping.

BAKED FISH AND SCALLOP DELIGHT.

Steps:

• Preheat the oven to 350 degrees. In a baking pan, pour in the wine. Lay the fresh haddock or scrod on top of the wine and spoon some of the wine over the fish just to coat lightly. Sprinkle to taste with fresh ground pepper. Place the bay scallops on top of and around the fish. Sprinkle with the fresh dill weed. Finally, evenly pour the cracker crumbs over the top of the fish. Dot the top with butter slices. Bake for 20 to 25 minutes until the fish is cooked at its thickest point. Serve with lemon slices and your favorite rice dish such as a pilaf or the like.

SEAFOOD DELIGHT

Steps:

• In a large skillet over medium heat, saute garlic in butter (2 minutes); saute green onions in garlic butter (5 minutes) or until limp/transparent. Add wine, water and bouillon granules and bring to a boil, stirring constantly; add scallops and cream, reduce heat to low and simmer (4 minutes); add shrimp and cook (1-2 minutes). Remove scallops and shrimp, drain and evenly distribute in hot pastry shells. Boil sauce over high heat (1 minute) to reduce slightly, remove from heat, stir in lemon juice and add salt and pepper to taste. Spoon sauce over each serving, garnish with parsley and serve immediately.