Jacksons Seafood Oscar Recipes

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CHICKEN OSCAR WITH A HOLLANDAISE SAUCE



Chicken Oscar With a Hollandaise Sauce image

Here is my version of Chicken Oscar, I know there are many different recipes that usually only slightly vary in ingredients, whether it be what seafood is used, to the sauce it is served with. There is a restaurant in Australia that serves Mortan Bay Bugs (they come from the crayfish family.) with theirs with a mushroom sauce. I have also been to restaurants in London, where the meat is veal. Which ever way you choose to make it and no matter what your choice of ingredients are, it is still a very yummy dish that always goes down well with guests. I made this the other night when my sister came over with her daughter, there were 5 of us, but I have adjusted the ingredients below with what I believe will work for 4 people.

Provided by The Flying Chef

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

4 chicken breasts
250 g lump crabmeat
8 medium prawns
8 asparagus spears
1/4 cup dry white wine
1/4 cup water
1/2 teaspoon chicken stock
225 g butter
3 large egg yolks
2 tablespoons hot water
1 tablespoon lemon juice
1 tablespoon white wine
1/4 teaspoon cayenne pepper

Steps:

  • Heat some olive oil in a pan, add chicken breasts and brown both sides to give a good colour.
  • Add wine, water and stock, cover and simmer until chicken is cooked through.
  • While the chicken is simmering, heat some more oil in another pan and cook prawns until pink and cooked through.
  • Boil, steam or microwave asparagus until tender.
  • Just berfore serving heat crab meat in microwave (I always use fresh crab meat so I am not sure how this will taste with canned.).
  • To serve: Place breast on plate top with crab meat, arrange 2 prawns on top and finally top with asparagus, drizzle hollandaise over.
  • For The Hollandaise.
  • Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
  • In a small mixing bowl, whisk together the egg yolks.
  • Whilst continuing to whisk, add the lemon juice, wine and cayenne pepper to the beaten egg yolks.
  • Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
  • Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
  • Serve immediately or keep warm for up to 30 minutes before serving.

Nutrition Facts : Calories 791.6, Fat 63.1, SaturatedFat 33.9, Cholesterol 414, Sodium 807.6, Carbohydrate 3.2, Fiber 0.6, Sugar 0.8, Protein 49.1

DEEP-FRIED SCALLOPS "OSCAR"



Deep-Fried Scallops

Provided by Tregaye Fraser

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 24

1/2 pound (2 sticks) unsalted butter
Two 1-pound cans lump crabmeat
2 tablespoons granulated garlic
Juice of 2 lemons
1 small bunch fresh chives, chopped
1 bunch fresh parsley, chopped
Kosher salt and freshly ground pepper
2 cups heavy cream
1/2 pound (2 sticks) unsalted butter
8 ears corn, kernels cut off
3 cloves garlic, roughly chopped
1 shallot, roughly chopped
3 cups cornmeal
1/2 cup all-purpose flour
1/4 cup Creole seasoning
1/4 cup granulated garlic
Kosher salt and freshly ground pepper
Oil, for frying
16 sea scallops
1 cup arugula
1 cup watercress
Olive oil, for drizzling
Juice of 1 lemon
Kosher salt and freshly ground pepper

Steps:

  • For the Oscar sauce: In a medium saucepan, combine the butter, crabmeat, granulated garlic, lemon juice, chives, parsley, 2 tablespoons salt and 2 tablespoons pepper and warm gently. Keep warm.
  • For the corn cream: Add the cream, butter, corn, garlic and shallot to a food processor and blend well. Transfer to a saucepan, then simmer until hot. Remove from the heat, then strain through a fine-mesh sieve.
  • For the scallops: Combine the cornmeal, flour, Creole seasoning, granulated garlic, 2 1/2 tablespoons salt and 2 1/2 tablespoons pepper in a large bowl. Fill a large Dutch oven halfway with oil and slowly bring the temperature to 350 degrees F. Sprinkle the scallops with salt and pepper, then dredge in some of the cornmeal mixture (reserve the rest for another use). Fry the scallops until golden.
  • For serving: Toss together the arugula and watercress with some olive oil, the lemon juice and salt and pepper to taste. Spread the corn cream across 4 plates. Divide the salad among the plates on top of the cream, then top with the scallops. Top the scallops with the crab sauce and serve immediately.

VEAL OSCAR



Veal Oscar image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 21

1 bunch asparagus spears, ends trimmed
1 pound king crab legs
Water
White wine
Lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Bearnaise Sauce, recipe follows
1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper to taste

Steps:

  • Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.
  • In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.
  • To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot.
  • In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
  • Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
  • Serve with Veal Oscar. Yield: 1 cup

SEAFOOD OSCAR RECIPE - (3.9/5)



Seafood Oscar Recipe - (3.9/5) image

Provided by carvalhohm

Number Of Ingredients 9

4 (4 to 6 ounce each) frozen tilapia fish fillets
1 (8 ounce) bag frozen salad shrimp, slightly thawed and coarsely chopped
1/2 cup Italian breadcrumbs
1 teaspoon chopped fresh parsley
1/2 teaspoon garlic powder
3 tablespoons butter, melted
1 (7.5 ounce) box frozen asparagus spears
1 (0.9 ounce) packet Hollandaise sauce, prepared according to package directions
Paprika for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray. Place fish fillets on prepared baking sheet. In a medium bowl, combine shrimp, breadcrumbs, parsley, garlic powder, and butter, mix well. Top each fish fillet with an equal amount of shrimp mixture then asparagus. Drizzle half the Hollandaise sauce evenly over the asparagus and sprinkle with paprika. Bake for 20 to 25 minutes or until fish flakes easily with a fork. Heat remaining Hollandaise sauce on low until hot and serve over fish. Note: If tilapia is not your fish-of-choice, go ahead and substitute another white-flesh fish in this recipe. Even if it is, try another fish fillet next time for a variation on this simple and elegant meal.

STEAK OSCAR WITH STONE CRAB AND BREEZY BEARNAISE SAUCE



Steak Oscar with Stone Crab and Breezy Bearnaise Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Four 3-inch center-cut filets mignons
Kosher salt and coarsely ground black pepper
2 tablespoons canola oil
1 bunch asparagus, tough ends trimmed
1 tablespoon olive oil
1 lemon, zested and juiced
8 stone crab claws, meat removed, shells discarded
Breezy Béarnaise Sauce, recipe follows, for serving
Flaky sea salt, for garnish
1 1/2 sticks (12 tablespoons) unsalted butter
1 tablespoon minced shallot
3 sprigs fresh tarragon
2 tablespoons white wine vinegar
1 tablespoon lemon juice, plus more if needed
1 teaspoon Dijon mustard
3 large egg yolks
Kosher salt, optional

Steps:

  • Preheat the oven to 250 degrees F.
  • Place the steak onto a sheet tray lined with a rack and season generously with kosher salt and pepper. Transfer to the oven and cook until the temperature registers 115 to 120 degrees F, 20 to 25 minutes.
  • Heat the canola oil in a large skillet over medium-high heat. Sear the steak, 2 to 3 minutes per side. Remove from the skillet and set aside to rest.
  • Preheat a grill pan over medium-high heat.
  • Toss the asparagus with the olive oil and kosher salt and pepper to taste. Place onto the grill and cook for 7 to 8 minutes. Flip and cook until the asparagus is tender but still has some texture, another 2 to 3 minutes. Remove from the grill and slice on a bias into 1- to 1 1/2-inch pieces. Toss with the lemon zest and juice and kosher salt and pepper to taste.
  • To serve, plate the steak and top with the stone crab meat. Smother with the Breezy Béarnaise Sauce. Serve alongside the lemony asparagus. Garnish with flaky sea salt.
  • Slowly melt the butter over medium-low heat in a small saucepan with the shallot and 2 sprigs of the tarragon. Once fully melted, keep warm and let steep for 5 minutes. Discard the tarragon sprigs.
  • Place the white wine vinegar, lemon juice, Dijon mustard and egg yolks into a blender and blend until just combined, about 10 seconds. While the blender is still running, slowly stream in the warm, melted butter through the top hole until thickened, 30 seconds to 1 minute. Add the chopped leaves of the remaining tarragon and adjust the seasoning with more lemon juice and kosher salt to taste if needed.

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