Cut scallops, shrimp and lobster into bite-sized pieces.
Melt butter in a skillet and saute minced garlic.
Add seafood.
Blend in flour and milk; bring to boil, stirring constantly.
Add the sherry.
The sauce should be thick.
Add mushrooms.
Saute mushrooms and onions.
Add enough flour to make a roux. Slowly add chicken broth then half and half, stirring constantly. Add seafood (I suggest precooking seafood in case milk doesn't get hot enough to cook completely; I precook in the microwave).
Cook very slowly, do not boil.
Since the seafood is precooked it is only necessary to simmer to get the bisque good and hot.
Boil water, add seafood and simmer 3 to 4 minutes.
Remove seafood; set aside.
Saute shallots, garlic, parsley, butter and olive oil until softened.
Add artichokes and sun-dried tomatoes.
Add seafood; cook 2 to 3 minutes.
Add cup of cream; bring to boil.
Serve over pasta.
- 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.
Boil the noodles, then rinse and put in a bowl which you will be using for serving the salad.
Saute scallops in the olive oil. Add the scallops along with the rest of the seafood to the noodles.
Dice the green onions (exclude the chive part) and boiled eggs.
Add to the salad.
Add mayonnaise; use more or less for taste.
Mix ingredients together.
Ready to serve!
Preheat a grill on medium. In a bowl, combine shrimp, scallops, oil, lemongrass and garlic. Season to taste. Thread 2 shrimp and 2 scallops alternately onto skewers.
For the Nam Jim sauce, crush chili pepper, coriander root and garlic with a mortar and pestle, 3-4 mins, into a paste. Add lime juice, brown sugar and fish sauce, stirring until sugar dissolves.
Grill seafood skewers 1-2 mins each side, until lightly browned and shrimp are just cooked through. Serve skewers with sweet and sour sauce for dipping.
ink. Do not drain. Remove seafood to small bowl using slotted