Shrimp And Scallops With Snow Peas Butter Sauce Recipe By Tasty

SAUTEED SCALLOPS & SHRIMP PASTA

Steps:

• Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,

SHRIMP AND SCALLOPS WITH SNOW PEAS BUTTER SAUCE RECIPE BY TASTY

Steps:

• Prepare marinade and marinate shrimp and scallops in the fridge for 3-4 hours.
• Mix together skillet ingredients (except milk and snow peas) in a wide skillet on medium-high. Then, add shrimp and cook in sauce for 3 minutes per side. let rest 3 min each side then flip in sauce
• Add snow peas and milk and let simmer. Remove from heat and let sit for 5 minutes.
• Cook again on low heat until sauce thickens and reduces down.
• Serve plain or alongside steamed rice.
• Enjoy!

LOBSTER, SHRIMP AND SCALLOP PASTA

Steps:

• In a large saute pan, saute all seafood in half the butter until half cooked. Remove from saute pan and set aside. Saute vegetables and garlic in remaining butter for 5 minutes. Add white wine and cook for 2 minutes. Add stock, salt and pepper, and simmer 5 minutes. Mix lemon juice and cornstarch, and blend into chicken stock. Return seafood to pan and simmer 5 minutes. Add chopped parsley and pour over linguini to serve.

SCALLOPS WITH SNOW PEAS

Steps:

• Mix cornstarch, soy sauce and water. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry scallops until firm and opaque, 1-2 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry snow peas, leeks and ginger until peas are just crisp-tender, 4-6 minutes. Stir cornstarch mixture; add to pan. Cook and stir until sauce is thickened, about 1 minute. Add scallops; heat through. Serve with rice.

CHINESE SHRIMP AND SCALLOPS IN GARLIC SAUCE

Steps:

• Fry the garlic in the oil till it just shows signs of browning. Add in the scallops and the shrimp. Cook on as high heat as possible till the scallops turn white and the shrimp pink, turning constantly (about 5 min). Add in the vegetables. Heat for a minute, then sprinkle with soy sauce. Add in about 1/4 c. of the bouillon, then thicken the juices in the bottom of the wok with the starch paste. Continue to toss rapidly for a few min till everything is warm and covered with the sauce. Serve immediately. Notes:* Dissolve chicken bouillon in 1/2 c. water.

CREAMY SHRIMP ALFREDO RECIPE

Steps:

• Melt the butter in a heavy saucepan over medium heat. Add the garlic, saute for 2-3 minutes, until it becomes fragrant.
• Pour in the cream and heat for 2-3 minutes until it is lightly simmer. Add the shredded Parmesan cheese. Whisk until blended and smooth, approximately 4 minutes.
• Add the salt and pepper to taste, continue to whisk.
• Add the roasted red pepper, peas and shrimp. Heat for 2 minutes. Sauce will lightly coat the back of a spoon, but not be globby or heavy. The sauce will separate if overheated, so do not raise heat above medium.
• Toss with cooked pasta and serve, topping with additional crushed red pepper flakes or parmesan cheese, if desired.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

SHRIMP, SCALLOP & SNOW PEAS

Steps:

• Heal Oil and Minced Garlic in a wok or large frying pan. Add Snow Peas and cook for 2 minutes. Add Scallops and cook for 3 minutes. Add Shrimp, Soy Sauce, and Ginger and cook for 4 minutes or until shrimp is pink and firm. Remove from heat and toss with Seame Seeds.
• Can be served over rice or eaten as is. I break it into about 3 servings.

CREAMY TUSCAN SHRIMP AND SCALLOPS

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.