Scallop And Shrimp Dumplings Recipes

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SHRIMP AND SCALLOP DUMPLINGS



Shrimp and Scallop Dumplings image

A bowl of Chinese dumplings is always welcome, whether served in broth or, like here, simply dressed with rice vinegar and spicy sesame oil. It's no trouble at all to chop and season the filling, and store-bought wrappers are easy to stuff and seal. Four minutes in boiling water is all it takes to get these bright-tasting shellfish dumplings on the table.

Provided by David Tanis

Categories     dinner, lunch, dumplings, main course

Time 2h

Yield 40 dumplings

Number Of Ingredients 13

1/2 pound sea scallops, roughly chopped
1/2 pound shrimp, peeled, cleaned and roughly chopped
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon grated ginger
1/3 cup chopped scallions
1 teaspoon toasted sesame oil
1/2 cup chopped cilantro, leaves and tender stems, plus a few sprigs for garnish
1 serrano chile, finely chopped
40 round dumpling wrappers, 3 1/2-inch diameter
1/2 cup rice vinegar
1 teaspoon spicy sesame oil
2 scallions, thinly slivered

Steps:

  • Put chopped scallops and shrimp in a bowl. Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile. Mix well with a wooden spoon, then cover and refrigerate at least 1 hour. (Mixture may be prepared up to 1 day ahead.) You should have about 2 1/2 cups filling.
  • Working in batches, line up dumpling wrappers on a work surface. Place 2 teaspoons filling in the center of each wrapper. Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon. Pleat edges to secure the seal.
  • Bring a large low pot of well-salted water to boil over high heat. Meanwhile, make the dipping sauce: Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish.
  • Add 12 dumplings at a time to the pot. When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon or spider. Serve each person 3 or 4 dumplings in a small bowl. Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 0 grams, TransFat 0 grams

CREAMY TUSCAN SHRIMP AND SCALLOPS



Creamy Tuscan Shrimp and Scallops image

Provided by Amy @ The Blond Cook

Categories     Seafood

Time 20m

Number Of Ingredients 12

1/2 pound sea scallops
1/2 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt (more or less, to taste)
1/4 teaspoon freshly cracked black pepper (more or less, to taste)
2 tablespoons olive oil
1 tablespoon freshly minced garlic
1 cup chicken broth
1 cup heavy cream
3/4 cup sun dried tomatoes in oil, drained and thinly sliced
3/4 cup shredded Parmesan cheese
1/4 teaspoon Italian seasoning
3 cups tightly packed fresh spinach

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.

SHRIMP AND SCALLOP STIR-FRY



Shrimp and Scallop Stir-Fry image

This is a simple and light-tasting scallop and shrimp stir-fry. When served with rice, it makes a delicious meal.

Provided by Shana

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons butter, divided
1 pound fresh asparagus, cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small onion, sliced
½ pound medium raw shrimp, peeled and deveined
½ pound raw scallops
1 tablespoon dried parsley
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons lemon juice

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.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g

CHINESE SHRIMP DUMPLINGS (HAR GOW)



Chinese Shrimp Dumplings (Har Gow) image

With a few helpful tips and tricks, it's fun and rewarding to make these tender and chewy shrimp dumplings for a delicious meal.

Provided by Rhonda Parkinson

Categories     Appetizer

Time 2h35m

Number Of Ingredients 21

For the Dough
3/4 cup wheat starch
2 tablespoons tapioca starch
1/4 teaspoon salt
2/3 cup water (divided, boiling)
2 1/2 teaspoons vegetable oil
For the Filling
6 ounces shrimp (rinsed, tails removed, and chopped)
3 tablespoons bamboo shoots (finely chopped)
1 1/2 teaspoons green onion (finely chopped)
3/4 teaspoon Chinese rice wine (or dry sherry)
1/4 teaspoon sesame oil
1/4 teaspoon salt (or to taste)
1/8 teaspoon white pepper (freshly ground)
1 large egg white (lightly beaten)
2 teaspoons cornstarch
For Shaping the Dough:
1/3 cup vegetable oil (or as needed)
For Serving:
Hot chili oil (to taste)
Soy sauce (to taste)

Steps:

  • Gather the ingredients.
  • In a medium-sized bowl, place the shrimp, bamboo shoots, green onions, rice wine, sesame oil, salt, pepper, egg white, and cornstarch. Mix well.
  • Cover and refrigerate for 1 hour to give the flavors a chance to meld.
  • In a medium bowl, combine the wheat starch, tapioca starch, and the salt.
  • Slowly stir in 1/2 cup of the boiling water. Add the oil and carefully use your hands to shape into a dough.
  • Add the remaining boiling water if the dough is too dry. Don't overwork the dough, but continue shaping it for about 2 minutes, until it is smooth and shiny.
  • Cover and let rest for 20 minutes.
  • Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife or cleaver . Keep the dough covered to prevent it from drying out while preparing the dumplings.
  • Break off 1 teaspoon of the dough and roll into a ball. Flatten the ball of dough by pressing it in the palm of your hand.
  • Lay the dough on the oiled work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is 2 1/2 to 3 inches wide.
  • Place a heaping teaspoon of filling in the middle of the wrapper, spreading it out evenly, without it touching the edges.
  • Carefully lift the top edge of the wrapper and fold it over the filling toward you to obtain a half-circle shape. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed.
  • Repeat the process until you have used all of the dough and filling, always greasing the work surface with vegetable oil when needed. Place the completed dumplings on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings.
  • Add 2 inches of water to a wok that is at least 2 inches wider than the bottom of your steamer; bring to a boil.
  • Arrange an oiled plate inside the steamer. Place a few har gow on the oiled plate, cover, and place the bamboo steamer on top of the boiling water in the prepared pan. Steam the dumplings in batches, until the wrapper is translucent and the shrimp appear slightly orange, around 13 to 15 minutes per batch.
  • Serve the har gow with chili oil and soy sauce for dipping. Enjoy!

Nutrition Facts : Calories 163 kcal, Carbohydrate 13 g, Cholesterol 44 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 0 g, Fat 10 g, ServingSize 18 rolls, UnsaturatedFat 0 g

SHRIMP AND SCALLOP DUMPLING SOUP



Shrimp and Scallop Dumpling Soup image

I really love this soup. I am fortunate enough to live in NYC and have access to almost anything in terms of ingredients, and food. So for me finding Dashi stock (or actually the ingredients to make it) was not a problem. If you cannot find Dashi stock or the ingredients, I assume one could substitute fish or even vegetable stock, although I am not sure what the difference would be. I have included at the bottom of the soup recipe a simple Dashi stock recipe.

Provided by loveleesmile

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

3 ounces shrimp, shelled and deveined
3 ounces scallops, shelled
2 teaspoons sake
2 teaspoons cornstarch
fresh ginger
1 egg white
1/8 teaspoon salt
white pepper
2 1/2 cups low sodium chicken broth
1 2/3 cups dashi stock
2 teaspoons light soy sauce
white pepper
1 stalk celery, stringed (3 inches)
5 inches japanese leeks (white part)
Italian parsley

Steps:

  • Mince shrimp quickly in a food processor. Add scallops, sprinkle with 1/8 t salt, and mince again till glutinous. Add remaining ingredients and mix well.
  • In order to taste and season with salt, heat a small amount of the mix in a microwave oven.
  • Spoon out portions of the mix, forming 1 inches balls, and drop into lightly boiling dashi stock or hot water for about 2 minutes, then drain.
  • Mix chicken stock and dashi stock, and season with light color soy sauce and white pepper, or salt if needed.
  • Shred celery and Japanese leek along fibers and soak in ice water.
  • Heat the soup and add the dumplings. Arrange dumplings in soup dishes, and pour on the soup. Heap the drained celery and Japanese leek in the center. Garnish with Italian parsley between the dumplings to serve.
  • Basic Recipe: Dashi stock:.
  • 1 4-inch (3-4 cm) piece of dried kombu, A good handful of bonito flakes,Cold water, from the tap if you have good local water, or use bottled.
  • Soak the dried kombu piece in 3-4 cups of cold water for about 20 minutes. Bring the water to the boil, then add the handful of bonito flakes. Immediately switch off the heat and let it sit for at least 5 minutes. Strain through a sieve, pressing out all the goodness.
  • Makes 3-4 cups.

Nutrition Facts : Calories 79.3, Fat 1.5, SaturatedFat 0.4, Cholesterol 40.9, Sodium 375.1, Carbohydrate 4.3, Fiber 0.2, Sugar 0.5, Protein 12.4

SHRIMP AND SCALLOP CASSEROLE



Shrimp and Scallop Casserole image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 7

2 pounds bay scallops
2 pounds large shrimp (raw/butterfly)
1 box Ritz Low Salt Crackers, crumbled
Celery, chopped super fine
Garlic powder, to taste
3 sticks no salt butter, melted
Parsley sprigs

Steps:

  • Rinse scallops with cold water. Devein and butterfly shrimps. In a large bowl mix crushed cracker crumbs, celery, garlic powder, and melted butter.
  • In a well-buttered casserole pan layer shrimp and scallops then top with cracker mixture. Dot top with butter.
  • Bake in preheated 350°F oven for 20 minutes. Garnish with parsley sprigs.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SCALLOP AND SHRIMP DUMPLINGS



Scallop and Shrimp Dumplings image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 21

1 units dumplings
8 ounces scallops
4 ounces shrimp
0.5 cups scallions
1 tablespoons ginger
3 cloves garlic
2 tablespoons soy sauce
2 teaspoons sesame oil
0.25 teaspoons pepper
36 units wrappers
2 tablespoons canola oil
0.75 cups water
1 units dipping sauce
1 units dipping sauce
0.5 cups soy sauce
2 tablespoons lemon juice
2 tablespoons rice wine vinegar
2 cloves garlic
2 tablespoons cilantro
1 tablespoons ginger
2 teaspoons sesame oil

Steps:

  • Dumplings:
  • Combine scallops, shrimp, scallions, ginger, garlic, soy sauce, sesame oil and pepper in a large bowl. Organize you work area with a bowl of cold water, your stack of dumpling wrappers and a floured baking sheet to hold filled dumplings.
  • Working with one dumpling at a time, dip your finger into the water and moisten the edges of the circular wrapper. Spoon about 1 1/2 teaspoons of filling into the center. Fold the wrapper over to form a half-circle. Pinch the edges together to seal. Repeat with remaining wrappers and filling. Cover the wrappers and finished dumplings with moist paper towels to prevent drying.
  • Preheat oven to 200°F. Mix 1 tablespoon canola oil with 1/4 cup water in a large nonstick skillet and place over medium heat; bring to a simmer. Carefully arrange one-third of the dumplings in the skillet so they are not touching; cover and cook until the dumplings puff up and are light brown on the bottom, 4 to 5 minutes. Carefully flip the dumplings with tongs and cook for 1 minute more. Transfer the dumplings to a baking sheet and keep warm in the oven. Repeat the procedure with another 1/4 cup water, the remaining canola oil and half the remaining dumplings. Cook the final batch of dumplings in the remaining 1/4 cup water, adjusting the heat as necessary to prevent scorching. (There will be enough oil left over in the pan for the final batch). Serve hot with Ginger-Garlic Dipping Sauce, if desired.
  • Ginger-Garlic Dipping Sauce:
  • Combine soy sauce, lemon juice, vinegar, garlic, cilantro, ginger and sesame oil in a small bowl. Cover and refrigerate for at least 30 minutes to allow flavors to blend.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SHRIMP AND SCALLOP DUMPLINGS



SHRIMP AND SCALLOP DUMPLINGS image

Categories     Shellfish

Yield 40 dumplings

Number Of Ingredients 15

FOR THE DUMPLINGS:
½ pound sea scallops, roughly chopped
½ pound shrimp, peeled, cleaned and roughly chopped
1 teaspoon kosher salt
½ teaspoon coarsely ground black pepper
1 tablespoon grated ginger
â " cup chopped scallions
1 teaspoon toasted sesame oil
½ cup chopped cilantro, leaves and tender stems, plus a few sprigs for garnish
1 serrano chile, finely chopped
40 round dumpling wrappers, 3 1/2-inch diameter
FOR THE DIPPING SAUCE:
½ cup rice vinegar
1 teaspoon spicy sesame oil
2 scallions, thinly slivered

Steps:

  • 1. Put chopped scallops and shrimp in a bowl. Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile. Mix well with a wooden spoon, then cover and refrigerate at least 1 hour. (Mixture may be prepared up to 1 day ahead.) You should have about 2 1/2 cups filling. 2. Working in batches, line up dumpling wrappers on a work surface. Place 2 teaspoons filling in the center of each wrapper. Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon. Pleat edges to secure the seal. 3. Bring a large low pot of well-salted water to boil over high heat. Meanwhile, make the dipping sauce: Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish. 4. Add 12 dumplings at a time to the pot. When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon or spider. Serve each person 3 or 4 dumplings in a small bowl. Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs.

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