shrimp scallop recipes

- freshly shredded parmesan cheese (optional)
- 1/4 lb bay scallops
- 1 can tomato sauce
- 1 1/2 teaspoons salt
- 1 lb small shrimp
- 1 lb angel hair pasta
- 4 tablespoons olive oil
- 1 can del monte fresh packed tomatoes seasoned with basil garlic & oregano
- 1 tablespoon chopped fresh parsley
- 1 teaspoon crushed red pepper flakes
- 6 cloves garlic

- 1/8 teaspoon pepper
- 1/2 lb mushrooms
- 1 lb sea scallops
- 3 tablespoons butter
- 1 chicken bouillon cube
- 2 tablespoons all-purpose flour
- 2 tablespoons dry sherry
- 1 lb large shrimp
- 1 (8 ounce) carton sour cream

- 1 lb large raw shrimp
- 1/4 cup fresh lemon juice (2 lemons)
- salt
- 1/2 cup finely chopped fresh basil or flat leaf parsley
- 1/2 cup olive oil
- red pepper flakes
- 1 lb large scallops
- 8 cloves garlic
- 1/4 cup butter

- 4 cloves garlic
- 1/2 cup hot water
- cooking spray
- 8 ounces ziti pasta
- 1 tablespoon olive oil
- 1 (12 ounce) jar roasted red peppers
- 1 (8 ounce) package fat free cream cheese
- 8 ounces bay scallops
- 1 pinch salt
- 3/4 cup shredded provolone cheese (3 oz)
- 8 ounces shrimp
- 1 tablespoon chopped fresh parsley

- 1/8 teaspoon freshly grated nutmeg
- 4 sprigs parsley
- 1/4 cup butter
- 1 cup whipping cream
- 2 tablespoons extra virgin olive oil
- 8 ounces sea scallops
- 1 cup freshly grated parmesan cheese
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 12 ounces penne pasta
- 8 ounces large shrimp

- 3/4 lb sea scallops
- 12 lasagna noodles (I used the kind you don't have to boil)
- 1/2 teaspoon salt
- 2 garlic cloves
- 1 small onion
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1/2 cup grated parmesan cheese
- 3/4 lb medium shrimp
- 1 cup grated romano cheese
- 1/4 teaspoon pepper
- 2 1/2 cups half-and-half

- 1 1/2 pounds uncooked large shrimp, peeled, deveined
- 1 tablespoon curry powder
- 1 tablespoon butter
- 1 pound sea scallops
- 6 green onions, chopped
- 1 teaspoon grated lemon peel 1 1/2 cups long-grain white rice, freshly cooked
- 1/2 cup chopped fresh cilantro
- 4 large garlic cloves, minced
- 1 cup whipping cream
- 2 tablespoons minced peeled fresh ginger

- 1/2 cup reduced-sodium chicken broth
- 1/2 cup dry white vermouth
- 16 large shrimp
- 1 cup whipping cream
- 1 (10 ounce) package frozen chopped spinach
- 1/3 cup finely chopped shallots
- 8 sea scallops
- 8 ounces sliced mushrooms
- 1 (17 1/2 ounce) package frozen puff pastry sheets
- 3 tablespoons butter
- 1 teaspoon white wine vinegar
- 1 1/2 tablespoons Dijon mustard

- 1/4 teaspoon dried oregano leaves
- 1/2 cup small diced or chopped green bell pepper
- 1/2 cup small diced or chopped red bell pepper
- 1/4 teaspoon cayenne
- 2 teaspoons flour
- 1/2 cup small diced or chopped onion
- Salt and freshly ground black or white pepper to taste
- 1 1/4 pounds sea or bay scallops
- 3/4 teaspoon dried thyme leaves
- 1 pound large shrimp in the shell, or approximately 3/4 pound frozen, cleaned shrimp, defrosted (about 30 pieces)
- 1 bay leaf
- 1/3 cup small diced or chopped celery
- 1 cup crushed or chopped drained canned plum tomatoes, plus 1/4 cup of their juice
- 1 tablespoon chopped fresh (flat-leaf or curly) parsley
- 3 tablespoons bacon fat or vegetable oil
- Tabasco sauce to taste
- 2 garlic cloves, finely chopped

- 1 large tomato
- 2 stalks celery
- 8 ounces asparagus spears
- 2 tablespoons olive oil
- 1/4 cup minced parsley
- 2 cups chicken broth
- 1 1/2 cups long grain white rice
- 2 medium carrots
- 8 ounces bay scallops or sea scallops
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup grated parmesan cheese
- 1 large yellow onion
- 2 tablespoons butter
- 8 ounces medium shrimp
- 1/4 teaspoon black pepper