Summer Scallop And Shrimp Coctel Recipes

SCALLOP AND SHRIMP COCKTAIL

Steps:

• Bring a pot of salted water to a boil. Add the scallops, reduce the heat and poach gently for about 2 minutes. Drain well and chill at least 30 minutes, or up to overnight.
• Stir together the onion, clam-tomato juice, ketchup, lime juice, cilantro, serrano chile and hot sauce in a large bowl. Season with salt and pepper.
• Quarter the scallops. Add the scallops and shrimp to the sauce and stir gently to combine. Divide among 4 glasses or bowls. Serve with saltines or chips.

ITALIAN SCALLOP AND SHRIMP SALAD

Steps:

• In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
• Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.

SHRIMP AND SCALLOP COUSCOUS

Steps:

• In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired.

EASY GOURMET SCALLOPS AND SHRIMPS

Steps:

• If using frozen shrimp, do not thaw.
• Place in a sieve and rinse under cold running water until ice crystals melt.
• Pat dry with paper towels.
• Remove tiny tough muscle from sides of scallops, if necessary.
• Pat scallops dry with paper towels, then place on new paper towels to absorb any excess moisture while preparing remaining ingredients.
• In a small bowl, stir sherry with water, teriyaki, sugar, garlic, ginger and chili flakes, if using.
• Core and seed peppers, then slice into 1/2-inch wide bite-size strips.
• Thinly slice green onions and set aside.
• Place scallops in a bowl.
• Then lightly sprinkle with cornstarch.
• Stir until evenly coated.
• Heat oil in a large, wide frying pan, preferably non-stick, set over high heat.
• Add coated scallops to hot pan, shaking off excess cornstarch.
• Cook until golden, from 1 to 2 minutes per side.
• Add shrimp to pan.
• If using uncooked shrimp, stir-fry 2 minutes.
• If using cooked shrimp, stir-fry 30 seconds whether fresh or frozen.
• Immediately add pepper strips.
• Then stir in sherry mixture.
• Stir frequently until shrimp are hot and bright coral and peppers are tender-crisp, from 4 to 6 more minutes.
• Remove from heat and sprinkle with green onions.
• Wonderful served over steamed rice or noodles and drizzled with pan sauce.