br>Add shrimp, scallops and whatever other seafood you are using.
Combine potatoes, onion and celery; add just enough water to cover.
Add seasonings and sprinkle with parsley flakes.
Cook until potatoes are almost tender.
(Don't drain.)
Add 1/2 to 1 stick margarine or butter.
Heat in separate pan one can of canned milk or 2 cups regular milk until hot and then add to potato mixture.
Add fresh seafood and continue cooking until fish flakes and scallops, etc. are done (approximately 10 to 15 minutes).
In a small saucepan, melt butter or margarine.
Stir in parsley, onion, garlic salt and pepper; simmer 2 minutes.
Add seafood to heat through.
Toss with hot pasta.
Serve immediately. Can also be made without seafood for a meatless meal.
Serves 4.
covered, for 10 minutes. Add seafood and parsley. Simmer, uncovered, about
tir in your choice of seafood and sour cream; cook an
in large nonstick skillet over medium heat saute/sweat in butter the red pepper, mushrooms, celery and onions.
if seafood isn't cooked you can cook it in some boiling water with very little salt if any or maybe a pinch of oldbay seasoning.
mix all ingredients into a casserole dish that is either buttered or sprayed to prevent sticking.
bake at 375 degrees for about 40 minutes until cook through.
Cook seafood, etc.in boiling water.
Sautee peppers, onions, and mushrooms until tender
Toss all ingredients together and put in buttered baking dish.
Cook at 375 degrees F, uncovered for 30-40 minutes or until heated through.
Serves 8.
- Bring the shrimp and scallops to room temperature Mix the
eparate skillet, saute shrimp and scallops in 1 tablespoon olive oil
For the seafood stock:
Heat the oil
Wash seafood and pat dry with paper
boil.
Cook the scallops, oysters and fish in the
ll the seafood is cleaned and room temp
ed-high heat. Saute' the scallops and shrimp, for about 2
epper; keep warm.
Toss seafood with remaining oil, garlic, salt
he reserved shrimp, reserved mushrooms, scallops, peas, crabmeat and sherry. Stir
br>Seafood and Sausage:
Season the fish, shrimp and scallops with
scallops and lobster in butter.
Add paprika.
Move seafood to
o cold water.
Put scallops into boiling water, cook 1
Sautee the seafood in a large skillet in the olive oil for about 2 minutes. Add the pesto and cook with seafood 2 or 3 minutes, or until the shrimp are pink and scallops are tender. Add a little cream at a time until desired consistency. Toss with cooked pasta and serve. Pass parmesan cheese to sprinkle as desired.