Shrimpscallopmusselspouches Recipes

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SHRIMP, SCALLOPS AND MUSSELS IN A BASIL WINE SAUCE



Shrimp, Scallops and Mussels in a Basil Wine Sauce image

A really savory dish that can be served hot or cold. A crusty loaf of bread or the sweetness of Challah makes this a delicious main dish!

Provided by Wendy B.

Categories     Mussels

Time 30m

Yield 4 people, 4 serving(s)

Number Of Ingredients 11

4 cloves or 1 teaspoon of fresh minced garlic
1/2 cup minced shallot
4 ounces butter
2 tablespoons olive oil
1/3 cup chopped scallion
1 cup white wine (your preference dry or sweet)
3 tablespoons chopped fresh basil
1 teaspoon oregano
2 lbs mussels
1/2 lb shrimp
1 lb scallops

Steps:

  • Melt butter and proceed to saute the garlic and shallots in olive oil until lightly browned.
  • Add scallions to the pot and saute for another 5 minutes.
  • Mix in the basil, oregano and wine and allow the mixture to slowly simmer on low flame for 5 mintues.
  • Add in the mussels, scallops and shrimp and cover. Allow the pot to simmer for 10 minutes until the mussels are open.
  • Serve with the bread to soak up the sauce in a deep bowl and enjoy!

SCALLOPS AND SHRIMP WITH MUSHROOMS



Scallops and Shrimp With Mushrooms image

I took a recipe for scallops with mushrooms from Emeril Lagase, and I added shrimp plus made a few other minor changes. This is the WONDERFUL recipe that I developed.

Provided by Alan Leonetti

Categories     < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

16 large sea scallops
24 large shrimp (peeled and deveined)
3/4 lb mixed mushrooms (incl. Oyster, chanterelle, cremini)
1/4 cup extra virgin olive oil, more for drizzling
4 shallots (thinly sliced)
1/4 cup balsamic vinegar
3 heads frisee (washed, may substitute curly endive)
salt & freshly ground black pepper

Steps:

  • Season the scallops and shrimp with freshly ground pepper and set aside.
  • In a 12 inch non-stick skillet, heat 2 tablespoons of olive oil until smoking.
  • Place the scallops in and DO NOT move them.
  • Allow them to cook until crisp and golden brown, unmoved on same side for 5 to 6 minutes.
  • In a 14 inch saute pan, heat remaining olive oil over high heat until smoking.
  • Add shallots and saute until softened, about 3 to 4 minutes.
  • Slice the mushrooms into 1/4 inch slices and add them to the saute pan.
  • Toss 3 to 4 minutes until softened.
  • Add the shrimp.
  • Add the vinegar and turn shrimp until they are pink.
  • Then add the frisee or endive.
  • Toss quickly, season with salt and pepper to taste, and divide among 2 dinner plates.
  • Without turning the scallops, remove scallops and arrange 8 on each plate.
  • Drizzle with olive oil and serve.

SPAGHETTI WITH MUSSELS, SCALLOPS AND SHRIMP



Spaghetti With Mussels, Scallops and Shrimp image

This is one of our favorites! You may want to add some red pepper flakes to the sauce if you like things spicy. Originally from a May 1979 issue of Bon Apetit.

Provided by Leslie in Texas

Categories     Spaghetti

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 large onion, minced
2 large garlic cloves, minced
1/4 cup dry white wine
1 1/2 teaspoons dried basil or 1 1/2 tablespoons fresh basil
1 teaspoon dried marjoram or 1 tablespoon fresh marjoram
1 1/2 cups diced canned tomatoes, well drained
1 1/2 lbs mussels, scrubbed and debearded (see note)
1 lb sea scallops, halved
1 lb large shrimp, peeled, deveined and butterflied
salt & freshly ground black pepper, to taste
1 lb spaghetti, cooked al dente

Steps:

  • Heat oil in 4 or 5-quart saucepan over medium-high heat.
  • Add onion and saute until golden;add garlic and saute an additional 30 seconds.
  • Stir in wine,basil and marjoram and cook 1 minute.
  • Add tomatoes, increase heat and boil 5 minutes.
  • Reduce heat to medium,add mussels, cover and cook until shells open, about 5 minutes.
  • Add scallops and shrimp.
  • Cover and cook an additional 2 to 3 minutes, until scallops and shrimp are barely firm.
  • Season to taste with salt and pepper, add spaghetti and toss gently to mix.
  • Serve immediately, with freshly grated parmesan, if desired.
  • Note-to rid mussels of their sand and to plump them, scrub thoroughly and place in deep bowl.Cover with cold water and sprinkle with 2 tablespoons cornmeal. Cover and refrigerate overnight.Rinse and drain well just before cooking.

Nutrition Facts : Calories 926.6, Fat 18.7, SaturatedFat 2.9, Cholesterol 258.1, Sodium 962.5, Carbohydrate 103.7, Fiber 5.2, Sugar 6.1, Protein 78.6

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