Scallop Normandy Recipes

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SEAFOOD NORMANDY



Seafood Normandy image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 21

5 scallops
4 shrimp, peeled and deveined
1 teaspoon chopped spinach
1 teaspoon diced red bell pepper
1 teaspoon chopped onion
1 teaspoon chopped celery
6 ounces dried fettuccini
1 tablespoon olive oil
1 1/2 ounces whole baby clams
6 mussels
4 ounces Alfredo sauce, recipe follows
1 teaspoon chopped parsley
Freshly ground pepper
Salt
Lemon twist, for garnish
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan
Ground cayenne pepper
1/4 cup chopped fresh parsley

Steps:

  • Combine scallops, shrimp, chopped spinach, and diced red bell pepper.
  • Bring large pot of water to boil and add chopped onion and celery for flavor. Add 6 ounces fettuccini to the boiling water and cook to al dente.
  • Meanwhile, put olive oil in saute pan and heat over medium-high heat. Then add shrimp, scallops, clams, chopped spinach, and diced red bell peppers. Saute for approximately 5 minutes.
  • When fettuccini is done, drain. Drop mussels in the boiling water after removing fettuccini. Cook until mussels are open and tender, approximately 1 1/2 to 2 minutes, then drain and combine mussels with ingredients in the saute pan. Add the Alfredo Sauce to the pan and continue cooking for about 2 minutes.
  • Add fettuccini to pan and toss until well combined. Plate, sprinkling top with freshly chopped parsley and garnish with lemon twist. Grind fresh pepper and salt if desired.
  • Melt the butter in a saucepan over medium-low heat. Add the cream and simmer for 5 minutes, then add garlic, cheese, and cayenne and whisk quickly, heating through. Stir in parsley and serve.
  • For a lower fat version, substitute 1 cup milk and 1/4 cup flour separately, instead of heavy cream.

SCALLOP NORMANDY



Scallop Normandy image

Make and share this Scallop Normandy recipe from Food.com.

Provided by Doreen Randal

Categories     < 15 Mins

Yield 4 serving(s)

Number Of Ingredients 9

4 large apples or 8 small apples
24 fresh scallops
1 sheet puff pastry
50 g butter
1 tablespoon parsley, chopped
1/2 lemon, juice and zest of
1/2 glass white wine
100 ml cream
salt & pepper

Steps:

  • Cut the tops off the apples and scoop out the flesh leaving the apple intact. Remove 1/2 cup of the apple flesh and and blend to a pulp along with the lemon juice and zest. Place the butter into a heavy-based saute pan and add the scallops.
  • Cook quickly for 1 minute, then add the wine and cream, and reduce the liquid by increasing the heat. Once a creamy sauce is achieved add the apple mixture and parsley.
  • Check the seasoning and spoon the filling into the apple cases.
  • Place onto a baking tray.
  • Cut the pastry sheet into 4 pieces and score a crisscross pattern across the top.
  • Brush with milk and egg wash and place onto the baking tray.
  • Bake all together at 180C for 20 - 25 minutes until pastry is golden and the apple has softened.
  • Serve the apples alongside the pastry crouton with a crisp green salad.

Nutrition Facts : Calories 707.9, Fat 42.4, SaturatedFat 17.4, Cholesterol 84.7, Sodium 381.4, Carbohydrate 60.9, Fiber 6.1, Sugar 22.8, Protein 20.9

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