To make the ginger dressing, press ginger through a fine-mesh strainer to extract juice. Discard pulp. Whisk in lemon juice, shaoxing wine and oil. Season.
Coat scallops in seasoned flour, shaking off excess. Lightly coat a frying pan with oil and place over high heat. Cook shrimp for 2 mins per side, or until pink. Remove from pan. Sear scallops for 2 mins per side, until golden and opaque. Remove from pan.
Combine lettuce, carrot and cucumber. Top with seafood and drizzle with dressing. Serve.
1. Boil shrimp until cooked threw add scallops
Mince shrimp quickly in a
Chop the raw shrimp and scallops (if necessary) into dime
In a bowl combine the shrimp and scallops.
Divide the mixture among 4 well-buttered 5-inch gratin dishes and sprinkle each dish with sherry.
Mince together the parsley and garlic and in a bowl combine the mixture with scallion and oregano.
Stir in bread crumbs, salt, cayenne and pepper.
Sprinkle the mixture over the seafood and drizzle it with butter.
Bake the dishes in the upper third of a preheated hot oven (400\u00b0) for 12 minutes or until the tops are browned.
Serves 4.
el dente.
Drain well and leave in pot to keep
large, heavy skillet and cook onion over how
Cook spaghetti according to directions, drain.
Stir in pesto and 2 tbsp olive oil.
Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
Add Asparagus and cook until crisp-tender.
Add the scallops and pepper flakes, cook until opaque.
Add the shrimp and cook until pink.
Toss the pesto pasta with the shrimp and scallop mixture.
Sprinkle with some fresh grated parmesan and serve immediately.
Heat 1 tbsp peanut oil in a wok. Stir-fry shrimp and scallops, in batches, until cooked to your liking. Drain on paper towels.
Add remaining oil to wok. Stir-fry garlic and ginger until fragrant. Add green beans and bok choy. Stir-fry until bok choy is wilted. Return shrimp and scallops to wok along with chili jam. Stir-fry for 2 mins.
Remove from heat and stir in bean sprouts and basil. Serve with steamed jasmine rice.
Heat oven to 500. Line baking sheet w aluminum foil.
Combine all spice mix ingredients in a plastic bag. Dip shrimp in butter then in spice mix. Place onto prepared baking dish. Baked 5-6 min or until bubbly.
Combine all sauce ingredients in bowl. To assemble stack 2 warmed tortilla onto each individual serving plate. Top with 1/8 baked shrimp and 1/4 c coleslaw mix. Drizzle with sauce.
ime by combining heavy cream and sour cream. Cover with plastic
sprinkle shrimp and scallops on one side with
Mix all ingredients except cheese and pasta. Spoon mixture into broiling pan and broil 5 minutes. In meantime, boil water for pasta. Cook pasta. Turn scallop and shrimp and broil and additional 5 minutes. Serve this over pasta, add cheese (if desired) and serve.
lakes, seafood seasoning, fish sauce, and 1 tablespoon of cornstarch in
ntil lightly browned, and set aside.
PEEL shrimp, and devein, if desired
In a large bowl, combine the paprika, pepper, salt, chili powder, cayenne pepper, garlic salt, oregano, and thyme.
Add the shrimp and scallops to the seasoning and coat.
Melt four tablespoons of butter in a large pan over medium high heat.
Add the celery and onion and cook until just tender.
Add the Worcestershire, lemon juice, and garlic. Saute until mixed and heated through.
Add seasoned shrimp and scallops and cook until scallops are tender and shrimp is opaque.
Serve the shrimp and scallops over yellow rice and ENJOY!
Preheat oven to 400\u00b0F. Heat oil in a large frying pan on medium. Saute onion and garlic for 3 minutes, until soft. Add puree and parsley. Season to taste and simmer for 5 minutes.
Transfer tomato mixture to a 5 cup baking dish. Stir in shrimp and top with feta. Bake for 15 minutes, until feta is lightly golden and shrimp are cooked through.
Serve with salad garnish and freshly ground pepper.
apanese-style vegetables and pea pods.
Cover and microwave at High
Peel and devein the shrimp and cut into 1 inch pieces.<
Saute shrimp and scallops in 1 tablespoon olive oil until nearly done (about 3 minutes). Remove from pan and set aside.
Heat the other tablespoon of olive oil in pan; add onion, garlic, fennel, pepper flakes, and pancetta. Saute for about a minute.
Stir in tomatoes (with juice) and bring to a boil. Cook 2-3 minutes, stirring occasionally.
Return shrimp/scallop mixture to pan. Cook until thoroughly heated (a minute or two).
Serve over favorite pasta, with basil sprinkled on top.