shrimp scallop recipes
Filed Under: fall,main course  

- 6 large garlic cloves, minced
- 3 tablespoons butter
- 1 pound mushrooms, sliced
- 3 tablespoons olive oil
- 1/4 cup dry white wine
- 1 pound medium shrimp, peeled, deveined
- 2 tablespoons tomato paste
- 1/4 cup fresh lemon juice
- 1 bunch green onions, sliced
- 1 pound bay scallops
- 1/3 cup chopped fresh parsley

- 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 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 stick (1/4 cup) unsalted butter
- 2 cups white fish stock
- 1 pound sea scallops
- 2 pounds fennel bulb (sometimes called anise), sliced thin and
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- chopped (about 4 cups)
-  
- 1/2-inch pieces
- 2 cups milk
- 1 3/4 cups freshly grated Parmesan (about 7 ounces)
- 1/3 cup all-purpose flour
- 1 cup heavy cream
- 4 teaspoons fresh lemon juice
- 1 tablespoon fresh lemon juice
- 1 large egg, beaten lightly
- 1/4 cup medium-dry Sherry
- 1 pound cod fillet, cut into 3/4-inch dice
- 4 tablespoons extra-virgin olive oil
- twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
- For sauce
- 1 pound medium shrimp (31 to 35), shelled and cut crosswise into
- white and pale green parts of 1 1/2 pounds leeks, halved lengthwise,
- 3 tablespoons fine dry bread crumbs
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- chopped, rinsed well, and drained (about 4 cups)