Redlobsterscallops Recipes

RED LOBSTER BACON WRAPPED SEA SCALLOPS RECIPE - (4.5/5)

Red Lobster Bacon Wrapped Sea Scallops Recipe - (4.5/5) image

Provided by maxwells4

Number Of Ingredients 7

Ingredients

1 1/2 lbs. sea scallops
1/3 lb. bacon, cut slices in half
1/4 lb. butter, melted
1/2 C. dry white wine
1 tbsp. lemon juice
1/2 tsp. paprika
1/2 tsp. seasoned salt

Steps:

Preheat oven to 400 degrees. Melt butter and wine together, when melted add paprika and seasoned salt. Drop scallops into melted wine and butter sauce. Allow scallops to marinade for about 30 minutes. Wrap each scallop with half piece of bacon, and fasten bacon with a toothpick. Place wrapped scallops onto a baking pan, and bake in the oven for about 8 minutes, then turn over and cook until done

RED LOBSTER SCALLOPS

Red Lobster Scallops image

Make and share this Red Lobster Scallops recipe from Food.com.

Provided by Carmen B.

Categories < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs sea scallops
1/3 lb bacon
2/3 cup butter, melted
1/2 cup white wine
1 tablespoon lemon juice
1/2 teaspoon paprika
1/4 teaspoon seasoning salt

Steps:

Cut bacon in half and wrap each half around a scallop.
Secure with a toothpick.
Mix together wine and lemon juice.
Pour over scallops in a shallow dish.
Marinade for 1/2 hour.
Pour melted butter over scallops.
Sprinkle with paprika and seasoning salt.
Bake at 400* for 15- 20 minutes.

RED SNAPPER SCALLOPS

Red Snapper Scallops image

Make and share this Red Snapper Scallops recipe from Food.com.

Provided by Shahana

Categories Very Low Carbs

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

250 g red snapper fillets
2 teaspoons canola oil
1 tablespoon dry white wine
1 tablespoon water
1 lime, cut in wedges
1 tablespoon parsley, minced

Steps:

Cut snapper into scallops, approximately 2 inch cubes.
Sauté for 2 minutes in hot oil.
Add wine and water, cover and cook approx 10 minutes until fish is opaque.
Squeeze 1/2 of the lime and sprinkle the parsley over the fish; heat 1 minute longer.
Place on serving dish and garnish with remaining lime.

Nutrition Facts : Calories 216.5, Fat 6.7, SaturatedFat 0.8, Cholesterol 58.8, Sodium 73.5, Carbohydrate 3.8, Fiber 1, Sugar 0.7, Protein 33.2

SCALLOPS IN PASTRY WITH LOBSTER SAUCE

Scallops in Pastry with Lobster Sauce image

This is a very rich dish, a little goes a long way! Served as a side dish or an entree, this is my favorite recipe and always gets rave reviews.

Provided by Trish Clifton Wiltshire

Categories Lobster Recipes

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup butter
1 (10 ounce) lobster tail
¼ cup all-purpose flour
1 cup heavy cream
¼ cup cream sherry
12 large sea scallops
4 slices Gouda cheese
1 (15 ounce) package double crust ready-to-use pie crust

Steps:

Melt the butter in a large skillet over medium heat. Split the shell of the lobster tail lengthwise and add to the skillet. Cook, turning occasionally, until the shell is bright red and meat is opaque. Remove the tail from the pan. Peel off the shell and dice the meat; set aside.
Whisk the flour into the butter; cooking and stirring over medium heat for a few minutes, then gradually whisk in the cream and sherry. Continue to stir constantly over medium heat until thickened, about 2 minutes. Fold in lobster meat and remove from the heat.
Preheat the oven to 350 degrees F (175 degrees C). Unroll the pie crusts onto a clean surface and cut into eight 6 inch circles. You may need to use a rolling pin to make them large enough to get four out of each crust. Press the circles into four individual sized ramekins. You could also cut 4 inch circles and press them into the cups of a muffin tin for appetizer sized servings.
Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with remaining pie crust dough and crimp the edges to seal.
Bake in the preheated oven until the crusts are brown, 12 to 15 minutes. Serve topped with lobster sauce.

Nutrition Facts : Calories 1162.7 calories, Carbohydrate 61.3 g, Cholesterol 258.9 mg, Fat 76.4 g, Fiber 3.8 g, Protein 56.3 g, SaturatedFat 34.9 g, Sodium 1493.7 mg, Sugar 0.9 g

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