Silvery Legacy Pan Roast Recipes

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SEAFOOD PAN ROAST



Seafood Pan Roast image

This recipe is from Fairchilds a restaraunt inside the Silver Legacy Casino here in Reno. It is so easy and tastes wonderful. Use any combination of seafood you like...shrimp, scallops, crab, lobster, clams, mussels. We really like it with all crab and have used canned crab with great results. It's like a creamy stew or soup. Serve it with salad & garlic bread. Simple and elegant.

Provided by HeidiSue

Categories     < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 13

8 ounces butter, divided
6 ounces white wine
1/2 teaspoon paprika
1/2 teaspoon celery seed
4 ounces clam juice
4 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
6 ounces seafood cocktail sauce
1 lb fresh seafood
salt and pepper
6 ounces heavy whipping cream
chives

Steps:

  • In a saute pan melt 4 oz. of the butter over medium heat.
  • Add white wine, paprika, celery seed, clam juice, lemon juice, worcestershire, tabasco, cocktail sauce and salt & pepper.
  • If using clams or mussels add them now and cook until they open.
  • Add shrimp, scallops, lobster and/or crab meat and bring to a full boil.
  • Add heavy whipping cream and boil for 1 minute.
  • Add last 4 oz. of butter.
  • Garnish with chives.

Nutrition Facts : Calories 1241.2, Fat 123.8, SaturatedFat 77.9, Cholesterol 360.4, Sodium 1076, Carbohydrate 13.3, Fiber 0.5, Sugar 3.7, Protein 3.4

CLAM, SHRIMP, & SCALLOP PAN ROAST



Clam, Shrimp, & Scallop Pan Roast image

Categories     Bread     Sauce     Roast     Clam     Scallop     Shrimp     Simmer     Boil

Yield feeds 4

Number Of Ingredients 15

The Shellfish
2 dozen littleneck clams
1/4 cup olive oil
6 large cloves garlic, minced
1 cup clam juice
1 cup white wine
6 tablespoons Mutha Sauce (page 165)
1 teaspoon crushed red pepper
1 tablespoon Worcestershire sauce
1/2 to 3/4 pound shrimp, in the shell (12 to 16 total)
1/2 pound sea scallops (preferably dry-packed)
1 tablespoon heavy cream
10 fresh basil leaves, chopped
The Garnish
2 tablespoons chopped fresh Italian parsley

Steps:

  • Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don't open.)
  • Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
  • Toss in the shrimp and scallops. Simmer til they're cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.

OYSTER BAR PAN ROAST



Oyster Bar Pan Roast image

This is the most delicious, decadent and wonderful stew/soup on the planet. We've gone to the Nugget specifically for the Pan Roasts. Their menu has oyster, shrimp or crab pan roasts. So feel free to use any/all or a combination of the meat. Enjoy! We certainly will, cheaper now that I've got the recipe.

Provided by Autuamnsprite

Categories     Chowders

Time 30m

Yield 1 serving(s)

Number Of Ingredients 14

1/4 teaspoon butter
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1 dash Tabasco sauce
2 tablespoons white wine
1 tablespoon seafood cocktail sauce
1/4 cup clam juice
6 ounces shrimp, peeled and deveined
3/4 cup half-and-half
1 tablespoon butter

Steps:

  • In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
  • Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil.
  • Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.

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