shrimp scallop recipes
Filed Under: gourmet,main dish,easy,quick  

- 2 tablespoons dry sherry
- 1 (8 ounce) bottle clam juice
- 1/2 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 pound sea scallops, rinsed and drained
- 1 pound shrimp, peeled and deveined
- 2 tablespoons butter, divided
- 1 tablespoon chopped fresh parsley
- 1 cup sour cream
- 1 (8 ounce) package fresh mushrooms, sliced

- 1 red bell pepper, cut into 1 inch pieces
- 3 tablespoons light soy sauce
- 1 fresh pineapple - peeled, cored and cut into wedges
- 1 pound large shrimp - peeled and deveined
- 1/2 cup rice vinegar
- 1/2 pound scallops
- 2 teaspoons sesame oil
- 2 teaspoons minced fresh ginger root
- 1 green bell pepper, cut into 1 inch pieces

- 1 dash dried red pepper flakes (optional)
- 1 tablespoon olive oil
- salt and pepper to taste
- 1/4 cup oil-packed sun-dried tomatoes, drained and diced
- 2 cloves garlic, minced
- 1/2 cup thinly sliced shallots
- 1 pound shrimp, peeled and deveined
- 1/2 cup fat free half-and-half
- 1 tablespoon butter
- 1/2 cup cognac

- 2 tablespoons red Thai curry paste
- 24 large shrimp, peeled and deveined
- 1 tablespoon fish sauce
- 1 fresh red chili pepper, seeded and minced
- 2 (14 ounce) cans coconut milk

- 3 tablespoons bottled sesame-ginger stir-fry sauce
- 1 medium yellow summer squash, halved lengthwise and cut into 1/2-inch slices
- 12 ounces fresh or frozen sea scallops
- 16 cherry tomatoes

- 1/2 cup butter
- 1 pound medium shrimp - peeled and deveined
- 1/2 cup sliced almonds
- 1 cup all-purpose flour
- 1 cup honey
- salt
- 1 pound angel hair pasta
- 1/2 cup amaretto liqueur