For the seafood stock:
Heat the oil
bowl, add in the seafood. Marinade another 5-10, no
Heat until boiling.
Add seafood mixture, with juices to pot
efrigerate overnight. (This 'cooks' the seafood).
Chop all vegetables and
alamari to colander with other seafood.
Run cold water over
rown. At this point, remove seafood from the skillet with a
tir fry the seafood and garlic until the seafood is 75% cooked
he ginger, red pepper flakes, seafood seasoning, fish sauce, and 1
Boil seafood mix in 4 to 5
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.
or any of the above seafood.
Mix all ingredients well
ream; mix in chives or seafood seasoning; season with salt and
areful not to overcook the seafood, as it will become rubbery
Whisk oil and spices in a large bowl until blended.
Add shrimp and scallops and toss gently to coat.
Cover and refrigerate 2 to 3 hours to let seafood absorb marinade flavors.
Thread shrimp and scallops on seperate skewers.
Oil grill rack and place it 4 to 6 inches above hot coals.
Grill skewers 2 to 3 minutes per side until seafood is lightly browned and just barely opaque in the center.
he scallops and mixed cooked seafood to the pan. Cook until
bout 15 minutes and layer seafood mixture next into the pan
In large heavy saucepot or Dutch oven heat oil; cook onion and garlic 5 minutes or until golden. Add wine; simmer until reduced by half.
Stir in spaghetti sauce, parsley, bay leaf, basil, Tabasco sauce and salt. Cover; simmer 10 minutes.
Add shrimp and scallops. Cover; simmer 4-5 minutes or until seafood is done. Server over linguine.
Drain-reserving cooking liquid: set seafood mixture aside.
In a
ater).
Meanwhile put frozen seafood in a strainer and hold
-5 minutes until the seafood is cooked, stirring every now