Scallop Thermidor Recipes

SEAFOOD THERMIDOR

Steps:

• In a large saucepan, saute onion in 1 tablespoon butter until tender. Combine soup mix and flour; stir into onion until blended. Gradually whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute longer or until fish flakes easily with a fork and shrimp turn pink. Remove from the heat; stir in mozzarella cheese and parsley until cheese is melted. , Transfer to a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over seafood mixture. Broil 4-6 in. from the heat for 3 minutes or until topping is golden.

LAURA'S SEAFOOD THERMIDOR

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Melt 1/2 cup of butter in a large skillet over medium heat. Stir in the green onions and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Stir in the shrimp and walleye; cook and stir until the shrimp have begun to turn opaque, about 2 minutes. Add the lobster and crab, and cook a few minutes to heat.
• Stir in the sherry and white wine. Bring to a simmer, and cook for 2 minutes. Once the shrimp and walleye are no longer translucent in the center, stir in the cream of shrimp soup, half-and-half, 1 cup bread crumbs, and Cheddar cheese until the cheese has melted, and the mixture is bubbly. Pour into a casserole dish, and sprinkle evenly with 1/2 cup breadcrumbs and the Parmesan cheese. Dot with the pieces of cold butter.
• Cook under the preheated broiler until the butter has melted and the bread crumbs are golden brown.

LOBSTER THERMIDOR

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• With a sharp chef's knife, split each live lobster in half lengthwise, starting with the head and working the knife back toward the tail. When you begin at the head end, the process kills the lobster instantly .
• Brush the lobster with the olive oil and bake for 15 minutes.
• Remove the lobster from the oven and let it cool.
• Gather the ingredients.
• In a small skillet or saucepan, make a roux by melting the butter over medium heat and adding the flour, 1 spoonful at a time, mixing vigorously.
• Continue cooking and whisking until the roux is blonde or caramel in color, about 3 to 4 minutes.
• Add the stock and whisk well to combine.
• Let the mixture come to a simmer, about 2 minutes, then slowly add the milk, whisking continuously.
• After the mixture has simmered again-about 2 more minutes-add some salt and pepper to taste and then the nutmeg. Be mindful of not letting the béchamel boil. Remove from the heat and set aside.
• Gather the ingredients.
• With the help of a fork, remove the meat from all parts of the cooled lobster. Reserve the empty lobster shells (just the main body) for the dish.
• Chop the lobster meat coarsely.
• In a small frying pan over medium-high heat, add the wine, sherry, lobster stock, shallot, and tarragon. Boil it down until it is thick in consistency, almost like a glaze-about 10 minutes.
• Add the béchamel sauce to the glaze, and stir well to combine.
• In a separate bowl, mix the heavy cream with the egg yolk.
• Slowly add about 1/2 cup of the béchamel-glaze mixture into the egg yolk and cream, stirring constantly. (By tempering the cream-egg mixture, you won't get scrambled eggs in your sauce.)
• Pour the egg mixture into the pan with the rest of the béchamel-glaze.
• Bring the sauce to a simmer over medium heat, but don't let boil. Add the dry mustard and some salt to taste.
• Cook until the sauce is thickened-about 3 minutes- then remove from the heat.
• Preheat the oven to 375 F. Add the lobster meat to the sauce and mix well.
• Fill the empty lobster shells with the lobster Thermidor mixture, then place on a baking sheet (lined with parchment paper if you like) and bake for 5 to 8 minutes.
• Sprinkle the top with a little paprika as a garnish. Serve and enjoy.

SEAFOOD THERMIDOR FLAVORS OF CAPE COD

Steps:

• 1. Mix flour, cream of shrimp soup, onion and milk Fold in shrimp and scallops and put in a 1 quart casserole. Spread shredded cheese over shrimp and scallop mixture. Toss bread crumbs and melted butter and sprinkle over cheese.
• 2. Bake in oven, 350 degrees for 30 minutes. Serve over rice or toast points.

LOBSTER TAILS THERMIDOR

Steps:

• Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks.
• Preheat your broiler to high.
• Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute.
• Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.
• To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp. Saute the shrimp in butter, as with cooked lobster. Cook until pink and firm and proceed with method. Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves.

SCALLOP THERMIDOR

Steps:

• Heat a sauce pan to med high.
• Add olive oil to hot pan then sear scallops for 4 minutes on each side.
• Remove and keep warm.
• Saute onions and mushrooms on high heat, till browned and cooked though (keep heat on med-hi).
• Add garlic and saute for 30 more seconds.
• Add vermouth, stir to get all brown bits off bottom, reduce heat.
• When most of liquid has cooked off, add cream.
• Bring to a boil for 3 minutes.
• Turn off heat, leave pan on burner add cheese.
• When cheese is melted, stir, add salt and pepper to taste and serve over scallops.

SHRIMP THERMIDOR

Steps:

• Saute mushrooms, onion, asparagus, garlic, and mustard in a hot pan. Add shrimp. Cook for two minutes. Add white wine and cook for 30 seconds. Add heavy cream. Cook for two minutes and graduall add Parmesan cheese. Cook until sauce thickens. Remove from heat. Serve with mashed potatoes, white rice, or linguine.

SCALLOP THERMIDOR

Steps:

• Cut each scallop in half. Fry mushrooms in butter for 5 minutes. Blend in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Add scallops and parsley. Place in 6 well greased individual shells or 5-oz. custard cups. Sprinkle with cheese and paprika. bake in a hot oven at 400 F, for 10-15 minutes or until cheese browns.