scallops

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baked mixed seafood

Ingredients:

• Tiger shrimps
• Baby lobster Tails
• King crab legs
• Scallops
• Scampi
• Extra virgin olive oil
• Chopped garlic & parsley
• Fresh squeezed lemon juice
• White wine or brandy
• Salt & fish spice

How to Prepare:

1. Bake for approximately 1/2 hour.

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mixed fried fish (fritto misto)

Ingredients:

• 1/2 lb shrimps
• 1/2 lb scallops
• 1/2 lb squid
• 1/2 lb fish fillets
• 1/2 lb cuttlefish
• Oil to fry
• 1 cup self-rising flour
• 1 cup water (approx)
• 1/4 teaspoon baking soda
• Pinch of salt

How to Prepare:

1. Combine flour, baking soda & salt.
2. Gradually add water. Mix until batter is smooth.
3. If batter is thick, add a bit more water.
4. Clean shrimps & cut rest of fish into pieces.
5. Heat oil in large pan.
6. Dip fish into batter.
7. Fry fish until brown.
   

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mixed shellfish in tomato sauce

Ingredients:

• 1 lb cut crab legs
• 1 lb sea scallops
• 1 lb New Zealand half shell mussels
• 12 pcs. baby clams
• 1 lb baby lobster tails or scampi
• 1 lb peeled & deveined large shrimps
• 1 quart cooked tomato sauce
• Salt & pepper to taste

How to Prepare:

1. Rinse all shellfish.
2. Place Shellfish in a deep baking pan.
3. Pour prepared tomato sauce over shellfish.
   Add 1 cup of water if necessary.
4. Bake covered at 350 F for approximately
   50 minutes, stir every 15 minutes.
5. Uncover and continue cooking for another
   10 minutes.

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pan-seared scallops with lemon sauce

Ingredients:

• 1 lemon
• 1 1/2 cups dry white wine
• 1/4 cup sliced shallots
• 2 garlic cloves, peeled, crushed
• 2 cups heavy whipping cream
• 1 teaspoon ground turmeric 
• 3 pounds large scallops
• 2 tablespoons (1/4 stick) butter, divided
• 2 tablespoons olive oil, divided

How to Prepare:

1. Using vegetable peeler, remove peel (yellow part only) from lemon in long strips. Squeeze 1 1/2 tablespoons juice from lemon. Combine wine, shallots, garlic, and lemon peel in heavy small saucepan.
2. Boil until mixture is reduced to 1/2 cup, about 15 minutes. Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups (About 13 minutes).
3. Pour mixture through fine strainer; discard solids in strainer. Return sauce to pan. Whisk in 1 1/2 tablespoons lemon juice. Season to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate. Before serving, bring to simmer over medium heat, whisking occasionally.)
4. Preheat oven to 400 degrees F. Pat scallops dry with paper towels. Sprinkle scallops with salt and pepper. Melt 1 tablespoon of butter with 1 tablespoon of oil in a heavy, large skillet over high heat. Working in batches, add scallops to skillet and sear until browned and almost opaque in center, while adding remaining tablespoon of butter and oil to skillet as needed (About 1 minute per side). Transfer scallops to rimmed baking sheet (Make 20 minutes prior). Let it stand at room temperature.
5. Bake scallops until an opaque colour appears in the center and is heated through (About 3 minutes). Divide sauce among plates. Arrange scallops atop sauce and serve.

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rigatoni with scallop sauce

Ingredients:

• 12 ounces fresh or dry Rigatoni
• 12 ounces Bay Scallops
• 3 tbsp olive oil
• 1 garlic clove, chopped
• 1 onion, chopped
• 2 carrots, cut into short sticks
• 2 tbsp chopped fresh parsley
• 2 tbsp dry white wine
• 2 tbsp Pernod
• 2/3 cup heavy cream
• Salt and ground black pepper

How to Prepare:

1. Cook pasta.
2. Heat the oil in a frying pan and sauté the garlic, onion and carrots for 5 to 10 minutes, stirring occasionally, until the carrots are softened.
3. Add the scallops, parsley, wine, Pernod and bring to boil. Cover and simmer for 1 minute. Using a slotted spoon, transfer the scallops and vegetables to a plate and keep warm.
4. Bring the pan juices back to a boil, and boil rapidly until reduced to half. Stir in the cream and heat the sauce through.
5. Return the scallops and cooked vegetables to the sauce in the pan and heat through. Season the mixture to taste.
6. Drain the pasta and toss with the sauce until thoroughly combined. Serve immediately.

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seafood lasagna

Ingredients:

• 10 lasagna noodles
• 1 lb cooked spinach chopped
• 4 eggs, slightly beaten
• 1 lb ricotta cheese
• 6 tbsp oil
• salt, pepper & nutmeg to taste
• 1 onion chopped
• 6 tbsp flour
• 2 tbsp Sherry
• 1 cup grated Swiss Cheese
• 1/2 cup grated Parmesan cheese
• Scallops, Salmon Fillets and 11 oz lobster meat (tin)

How to Prepare:

1. Boil noodles. Set aside.
2. Sauté onion in oil.
3. Add flour, salt, pepper, & cook over medium heat.
4. Stir in Sherry and cream. Cook until thick.
5. Add Swiss cheese and seafood.
6. Place noodles in the bottom of a greased
   9" x 13" pan.
7. Spread half spinach and half the mixture. Repeat.
8. Top with Parmesan cheese and bake at 350 degrees F for 40 minutes.

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spaghetti vongole (mixed fish)

Ingredients:

• 2 tbsp olive oil
• 2 crushed garlic cloves
• 1 chopped onion
• 2 quarts tomato sauce
• 1 lb cleaned chopped Squid
• 1/2 lb Scallops
• 1/2 lb Shrimps
• 1 lb chopped Monkfish fillets
• Clams or Mussels (Optional)

How to Prepare:

1. In sauce pan, sauté garlic and onion in olive
   oil until golden.
2. Add tomato sauce. Cook for 30 minutes.
3. Add squid, scallops, and monkfish fillets.
   Cook for 20 minutes.
4. Add shrimps and clams or mussels (If you are using).
5. Cook for 10 more minutes.
6. Pour over cooked spaghetti.