Scallopfrittata Recipes

SCALLOP FRITTATA

Steps:

• Preheat oven to 350°F.
• In large skillet, heat butter and olive oil. Wash and drain scallops; pat dry, and sauté until lightly browned. Remove from pan and put aside.
• In same skillet with scallop juices and remaining butter and oil, sauté onions until tender, about 5 minutes.
• Add garlic, basil, tomato, and capers. Cook about 2 minutes longer until heated through. Remove from pan with slotted spoon.
• In large bowl, beat eggs, cream, salt and pepper. Add vegetables and swiss cheese. Stir well to combine.
• Generously grease a 10-inch pie pan (or a 2 quart casserole dish); sprinkle with bread crumbs.
• Arrange scallops on bottom.
• Pour egg mixture over top.
• Bake in preheated oven until lightly browned and firm, about 35 to 40 minutes.
• Slice in wedges and serve hot.

FRITTATA (SHRIMP OR SCALLOPS)

Steps:

• Preheat oven to 400 degrees.
• Bring 1 cup of water to a boil and add the 1 tablespoon of salt.
• Quickly blanch either the shrimp or the scallops in the salted water, then drain and toss in the melted butter.
• Season with the salt and pepper to taste and set aside.
• In a large bowl, beat the eggs with salt and pepper to taste.
• Heat the olive oil in a large, 9 inch, cast iron or oven proof skillet over high heat and pour in the eggs.
• Cook, stirring constantly, until the eggs are almost coagulated.
• The eggs should be semi-solid.
• Add the shrimp or scallops and distribute them evenly.
• Place the skillet into the oven and bake for 3 to 5 minutes, until the eggs are completely done.
• Remove from oven, top with parsley and serve.