Frittata Shrimp Or Scallops Recipes

SAUTEED SCALLOPS & SHRIMP PASTA

Steps:

• Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,

LOW COUNTRY SHRIMP FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Heat 1 tablespoon oil in a medium ovenproof nonstick skillet over medium-high heat. Add the celery, onion and green peppers and cook, stirring, until tender, about 5 minutes. Remove from the heat and transfer the vegetables to a plate and set aside. Wipe out the skillet.
• Whisk the milk, eggs, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the cooked vegetables, shrimp, parsley and seafood seasoning and stir to combine.
• Heat 1 tablespoon oil in the skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.

SHRIMP AND SCALLOP STIR-FRY

Steps:

• Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
• Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

SPECIAL SEAFOOD CASSEROLE

Steps:

• Preheat oven to 350°. In a Dutch oven, saute scallops, onion and celery in butter until scallops are firm and opaque. Stir in flour until blended. Add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheddar cheese, sherry, salt and cayenne, stirring until cheese is melted. Remove from heat; set aside., In a greased 11x7-in. baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and Parmesan cheese. , Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

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.

ASPARAGUS AND SHRIMP FRITTATA

Steps:

• Preheat oven to 400 degrees.
• Combine the rice with 2/3 cup water and bring to a boil in heavy-bottomed pot. Reduce heat and simmer, covered, cooking a total of 17 minutes.
• Wash and trim asparagus by breaking stalks at the point where the tough woody part meets the tender stalk. Take 1 pound of the asparagus and cut the stalks into 1/4-inch pieces. Steam the asparagus for 3 to 5 minutes, until it is tender but still firm.
• Meanwhile, wash and chop the chives; wash, trim, seed and chop the red pepper into small dices. Wash the thyme and remove leaves from sprigs; cut the shrimp into 1/4-inch pieces; grate the rind of the orange, and grate the cheese.
• Drain the asparagus. Steam the remaining whole asparagus.
• Whisk the eggs and egg whites until they are well beaten. Stir in the chives, red pepper, thyme, shrimp, orange rind, cheese and cut-up asparagus. When rice is cooked, stir in. Season with salt and pepper.
• Heat a 12-inch nonstick saute pan that can go into the oven over medium-high heat. Add the oil and pour egg mixture in the pan, stirring for about a minute. Reduce heat to low and cook for 2 minutes longer.
• Drain the whole asparagus.
• Place saute pan in the oven and bake until the eggs set, about 5 minutes. Loosen the frittata and place a serving plate over the pan. Flip the frittata on to the serving plate. Surround with the whole asparagus. Serve with bread.

SCALLOP FRITTATA

Steps:

• Preheat oven to 350°F.
• In large skillet, heat butter and olive oil. Wash and drain scallops; pat dry, and sauté until lightly browned. Remove from pan and put aside.
• In same skillet with scallop juices and remaining butter and oil, sauté onions until tender, about 5 minutes.
• Add garlic, basil, tomato, and capers. Cook about 2 minutes longer until heated through. Remove from pan with slotted spoon.
• In large bowl, beat eggs, cream, salt and pepper. Add vegetables and swiss cheese. Stir well to combine.
• Generously grease a 10-inch pie pan (or a 2 quart casserole dish); sprinkle with bread crumbs.
• Arrange scallops on bottom.
• Pour egg mixture over top.
• Bake in preheated oven until lightly browned and firm, about 35 to 40 minutes.
• Slice in wedges and serve hot.

FRITTATA (SHRIMP OR SCALLOPS)

Steps:

• Preheat oven to 400 degrees.
• Bring 1 cup of water to a boil and add the 1 tablespoon of salt.
• Quickly blanch either the shrimp or the scallops in the salted water, then drain and toss in the melted butter.
• Season with the salt and pepper to taste and set aside.
• In a large bowl, beat the eggs with salt and pepper to taste.
• Heat the olive oil in a large, 9 inch, cast iron or oven proof skillet over high heat and pour in the eggs.
• Cook, stirring constantly, until the eggs are almost coagulated.
• The eggs should be semi-solid.
• Add the shrimp or scallops and distribute them evenly.
• Place the skillet into the oven and bake for 3 to 5 minutes, until the eggs are completely done.
• Remove from oven, top with parsley and serve.