GARLIC SCALLOPS AND SHRIMP
Make and share this Garlic Scallops and Shrimp recipe from Food.com.
Provided by Marie
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the scallops under cold water and cut in half.
- Season the scallops and shrimp with salt and pepper, then dust them with flour.
- Heat the oil in a pan over a high heat and add the scallops and shrimp to the hot oil.
- Reduce the heat to medium and cook for two minutes.
- Turn the scallops and shrimp in the pan.
- Add the garlic and basil and shake the pan to distribute the ingredients evenly.
- Cook two minutes until golden.
- Sprinkle the lemon juice over the mixture and toss to blend.
EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
SAUTEED SCALLOPS & SHRIMP PASTA
I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
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., ,
Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.
GARLIC SHRIMP AND SCALLOPS
This elegant dish brings out the flavors of both the shrimp and the scallops. I recommend that this is served over pasta. You can get both the Shrimp and Scallops from www.BigEasySeafood.com.
Provided by Sarah Close
Categories Cajun
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy skillet, heat the oil over medium heat.
- Add the garlic and saute until it begins to brown.
- Remove the garlic with a slotted spoon and set aside.
- Add the pepper flakes to the skillet and increase the heat to medium high.
- Add the garlic, shrimp, scallops, and paprika.
- Saute for 1-2 minutes, stirring constantly.
- Add the chicken broth and cook for 1 minute.
- Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
- Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
- Pour the sauce over the shrimp and scallops and serve immediately.
Nutrition Facts : Calories 133.2, Fat 2.8, SaturatedFat 0.4, Cholesterol 105.2, Sodium 226.6, Carbohydrate 4.2, Fiber 0.5, Sugar 0.2, Protein 21.9
SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.
CREAMY TUSCAN SHRIMP AND SCALLOPS
Steps:
- Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium high heat. Cook scallops first - Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
- Add more olive oil to the skillet if necessary and cook shrimp - Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
- Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
- Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
- Bring to a boil, reduce heat and simmer 3-4 minutes. Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).
- Season with salt and pepper, if desired.
- Return shrimp and scallops to skillet and serve topped with cream sauce.
- Optional: serve over cooked pasta, if desired.
SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
A buttery garlic wine sauce pairs with shrimp and scallops in this easy dish. Add some pasta and dinner is served!
Provided by Christina Conte
Categories Main Courses
Time 30m
Number Of Ingredients 11
Steps:
- Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
- Remove after 10 minutes and place on a rack to dry.
- Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
- Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
- When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.
- Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
- Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
- Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
- Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.
- Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!
Nutrition Facts : Calories 484 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 175 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
CREAMY GARLIC SCALLOPS
Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops! With only a handful of ingredients, you're minutes away from having the most incredible scallops on your dinner table!
Provided by Karina
Categories Dinner
Time 10m
Number Of Ingredients 9
Steps:
- If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
- Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
- Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
- Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
- Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
- Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
- Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
Nutrition Facts : Calories 316 kcal, Carbohydrate 7 g, Protein 18 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 570 mg, ServingSize 1 serving
GARLIC BUTTER SCALLOPS
Cooked in 6 minutes, this Garlic Butter Scallops Recipe is the perfect quick dinner. Easy enough for a weeknight meal but fancy enough for entertaining guests! Make this healthy scallop recipe with just 7 simple ingredients.
Provided by Olivia Ribas
Categories dinner Main Course
Time 11m
Number Of Ingredients 7
Steps:
- Remove the scallops from the fridge about 30 minutes to 1 hour before cooking.
- Place them on a paper towel-lined cutting board and pat them dry with paper towels.
- Season well all sides of the scallops with coarse salt and set aside.
- Heat olive oil in a large skillet over medium-high heat. Let it heat up for about 2 minutes. When the skillet smokes just a bit, it's a sign that it's properly heated.
- Add the scallops in a single layer. Please, don't over crowd the skillet and if it's necessary, work in batches.
- Sear for 2-3 minutes on each side. They will be golden and cooked through. Remove from skillet and set it aside.
- Add the butter, garlic, fresh parsley and lemon juice. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Enjoy immediately!
Nutrition Facts : ServingSize 1 /4, Calories 263 kcal, Carbohydrate 8 g, Protein 23 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 77 mg, Sodium 904 mg, UnsaturatedFat 7 g
SEARED SCALLOPS WITH GARLIC BUTTER
These seared scallops are large sea scallops that are cooked until golden brown and caramelized, then finished off with a garlic butter sauce. A quick and easy dinner option that can be on the table in 20 minutes!
Provided by Sara Welch
Categories Main
Time 15m
Number Of Ingredients 8
Steps:
- Pat the scallops dry on both sides with a paper towel. Season the scallops on both sides with salt and pepper.
- Heat the oil in a heavy skillet over high heat until it's just smoking. Add the scallops in a single layer and cook for 2-3 minutes per side.
- Remove the scallops from the pan. Melt the butter in the pan.
- Add the garlic and cook for 30 seconds. Stir in the lemon juice and herbs.
- Return the scallops to the pan. Spoon the sauce over the top. Garnish with herbs and lemon wedges, then serve immediately.
Nutrition Facts : Calories 206 kcal, Carbohydrate 5 g, Protein 17 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 57 mg, Sodium 631 mg, Sugar 1 g, ServingSize 1 serving
HONEY GARLIC BUTTER SCALLOPS
Honey Garlic Butter Scallops get pan seared and then coated in the most amazing honey garlic butter sauce. This meal is so quick and easy that you will make it again and again!
Provided by Alyssa Rivers
Number Of Ingredients 7
Steps:
- In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the scallops and let marinate for 30 minutes.
- In a medium sized skillet at the butter. Add the scallops and discard marinade. Season with salt and pepper. Turn the heat to medium high. Sear scallops for 3- 3½ minutes on each side until they are golden brown on each side. Add the reserved marinade to the skillet. Cook until the sauce starts to thicken and add scallops back in to coat. Garnish with green onions.
Nutrition Facts : Calories 153 kcal, Carbohydrate 29 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 690 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
SEARED SCALLOPS WITH GARLIC BASIL BUTTER
Seared scallops cook quickly - within 5 minutes - and are best when enjoyed straight-away. If you're serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 10m
Yield Makes 4 servings, 3 large scallops each
Number Of Ingredients 8
Steps:
- Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
- Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
- While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
- Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
- Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.
Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, Fat 12.6g, SaturatedFat 3.7g, Cholesterol 69.5mg, Sodium 1236.8mg, Carbohydrate 9.6g, Fiber 0.2g, Sugar 0.2g, Protein 29.6g
SHRIMP AND SCALLOP SCAMPI WITH LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
- Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
- Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
- Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.
SHRIMP AND SCALLOP SAUTé
Categories Citrus Garlic Mushroom Shellfish Tomato Sauté Quick & Easy Wheat/Gluten-Free Scallop Shrimp Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute. Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute. Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.
BAY SCALLOPS WITH GARLIC
Steps:
- Serve with hot cooked pasta or rice along with sautéed spinach or Swiss chard.
Nutrition Facts : Calories 442 kcal, Carbohydrate 44 g, Cholesterol 70 mg, Fiber 6 g, Protein 39 g, SaturatedFat 2 g, Sodium 1219 mg, Sugar 8 g, Fat 16 g, ServingSize Serves 4, UnsaturatedFat 0 g
More about "garlic scallops and shrimp recipes"
GARLIC SHRIMP AND SCALLOPS - BIGOVEN.COM
From bigoven.com
4.2/5 (17)Category Side DishCuisine AmericanTotal Time 30 mins
SHRIMP AND SCALLOPS, GARLIC RECIPE - RECIPELAND.COM
From recipeland.com
4/5 (621)Total Time 30 minsServings 4Calories 144 per serving
SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE RECIPE | …
From cookingchanneltv.com
Servings 8Total Time 45 minsCategory Main-Dish
TASTETORONTO | GARLIC BUTTER SCALLOPS AND SHRIMP
From tastetoronto.com
Servings 4Total Time 30 minsCategory Main Dishes
- Preheat a large cast iron pan on high heat and lightly season both sides of the scallops and shrimp with salt and black pepper.
- Add the vegetable oil to the preheated pan and begin searing the scallops and shrimp in the pan until each side is evenly browned, approximately 1-1 ½ minutes per side (it may be necessary to do this in rounds so as to not overcrowd the pan). Once all scallops and shrimp have been cooked remove them to a serving platter and set aside.
- Turn the heat of the pan down to medium, add in half of the cold butter, it will start to sizzle and brown immediately, add in the minced garlic and stir the garlic for about 5-10 seconds, being sure not to allow it to burn. Immediately add in the white wine and scrape up all of the browned bits stuck to the pan, reduce the wine by half.
- Once the wine has reduced, turn the heat off at this point and swirl in the remainder of the cold butter. Stir vigorously until all of the butter has been incorporated. Mix in the chopped parsley and pour the entire sauce mixture over the cooked scallops and shrimp. Serve immediately alongside lemon wedges.
BROILED SHRIMP AND SCALLOPS RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 15 minsServings 6
- Preheat broiler with oven rack 6 inches away from element. Place butter in a large roasting pan, and place pan in oven just until butter melts.
- Remove pan from oven, and stir in wine and next 6 ingredients. Add shrimp, scallops, and tomatoes, tossing to coat.
- Return pan to oven, and broil 3 minutes. Stir shrimp and turn scallops; broil 2 more minutes. Remove pan from oven, and add spinach, tossing about 1 minute or until slightly wilted. Serve with French bread.
AMAZING CREAMY TUSCAN GARLIC SCALLOPS | THE RECIPE CRITIC
From therecipecritic.com
4.9/5 (8)Total Time 25 minsCategory Dinner, Main CourseCalories 469 per serving
- In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
- Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the scallops back to the pan and serve over pasta if desired.
LEMON GARLIC BUTTER SCALLOPS - CAFE DELITES
From cafedelites.com
4.8/5 (20)Calories 254 per servingCategory Dinner
- If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
- Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
- Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
- Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
SAUTEED SCALLOPS WITH PARSLEY AND GARLIC RECIPE | MYRECIPES
From myrecipes.com
4/5 (7)Calories 241 per serving
- Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add 8 scallops; sauté 2 1/2 minutes on each side or until browned. Set aside, and keep warm. Repeat procedure with remaining 8 scallops. Wipe pan clean with a paper towel.
- Add butter to pan; reduce heat, and cook until butter melts. Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.
LEMON GARLIC PASTA WITH SHRIMP AND SCALLOPS - WELL ...
From wellseasonedstudio.com
Ratings 8Servings 6Cuisine American, ItalianCategory Dinner
- Dry the scallops. Place sea scallops on a paper towel-lined plate to absorb any excess moisture. Place a second paper towel on top, pressing very gently on top of the scallops. Let sit for 10 minutes.
- Cook pasta. Meanwhile, bring a large pot of water to a rapid boil, then season with Kosher salt. Cook pasta according to package directions till al dente. Reserve 1 cup of cooking liquid, then drain pasta.
- Sear scallops. While pasta is cooking, heat 4 Tbsp butter and 2 Tbsp oil over high heat in a large skillet. Season scallops and shrimp on both sides with salt and pepper. When hot, add scallops to the pan and cook, undisturbed, for 1-2 minutes, just until a golden brown crust has formed. Flip scallops, then cook an additional 1 minute. Remove to a tray.
- Cook shrimp. Turn the heat down to medium-high, then add shrimp to the pan. Cook about 1-2 minutes per side, just until shrimp are opaque. Transfer to tray with scallops.
SHRIMP AND SCALLOPS IN A LEMON BUTTER SAUCE | FOR THE LOVE ...
From fortheloveofcooking.net
Reviews 42Estimated Reading Time 1 min
GARLIC AND BUTTER GRILLED SCALLOPS & SHRIMP - THE COOKIN ...
From thecookinchicks.com
3.6/5 (102)Total Time 15 minsServings 4Calories 190 per serving
BAKED SHRIMP AND SCALLOPS RECIPES
From tfrecipes.com
SCALLOPS AND SHRIMP RECIPES GARLIC - ALL INFORMATION ABOUT ...
From therecipes.info
20 SHRIMP AND SCALLOP RECIPES | ALLRECIPES
From allrecipes.com
LEMON GARLIC BUTTER BAKED SCALLOPS AND SHRIMP # ...
From foodlustpeoplelove.com
GARLIC SHRIMP AND SCALLOPS RECIPE - CREATE THE MOST ...
From recipeshappy.com
GARLIC SCALLOPS AND SHRIMP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SIMPLE FRIED SCALLOP RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
GARLIC SCALLOPS AND SHRIMP RECIPES
From tfrecipes.com
TOP 20 DINNER RECIPES WITH GARLIC, LEMON, SHRIMP & SCALLOP ...
From supercook.com
GARLIC SHRIMP AND SCALLOPS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SIMPLE BAKED CHEESY SCALLOPS RECIPE - FOOD HOUSE
From foodhouse.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #very-low-carbs #main-dish #seafood #shrimp #dietary #low-sodium #low-carb #scallops #low-in-something #shellfish #number-of-servings
You'll also love