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Scallops Ceviche

April 20, 2010 by Firehouse Chef  
Filed under Buffet, Dinner, Easy, Easy Seafood Recipes, Lunch, New Seafood Recipe, No Cook

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sefd Scallops Ceviche - This savory scallop recipe is truly a flavor explosion! A spectacular mix of so many one-of-a-kind flavors come together here to create one of the “BEST” seafood recipes you will find. Garlic, citrus, sweet and hot chilis, are just a few of the fresh, healthy ingredients to make this one!

Prep Time: 60 mins
Cook Time: 0 mins
Main Ingredient: Scallops
Difficulty Level: 1

Ingredients to make Scallops Ceviche

1 lb Scallops, fresh
1 c Juice, lime, to cover
2 ea Garlic, cloves, minced
1 ea Pepper, red bell, seeded, julienned
2 ea Chilis, green, sweet,seeded, julienned
1/2 bn Coriander, stemmed,coarsely chopped
1 lg Tomato, cored, chopped
2 ea Chilies, Jalapeno, with seeds, finely chopped
1/2 c Oil, olive

Directions to make Scallops Ceviche

Step 1:Slice the scallops in thirds, cutting them in a way that preserves the shape and gives a uniform size. Place the scallops in a bowl, add lime juice and marinate for 1 hour.
Step 2:After an hour, add the garlic, red bell pepper and sweet green chili. Mix thoroughly. Add coriander, tomato, and Jalapeno chilies. Add olive oil and mix well. Serve immediately.
Step 3:Do not keep more than 2 or 3 hours.

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Simple Scallop Beef Stir Fry

February 2, 2010 by Firehouse Chef  
Filed under Dinner, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Supper, fried

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meat Simple Scallop Beef Stir Fry - This delightful, well rounded, simple scallop beef recipe for a stir Fry is as quick and easy as they come. “Less Than 30 Minutes” from prep to plate for this phenomenal, mouth watering, stir fry. Your own mini surf and turf recipe, only quicker and easier!

Prep Time: 5-10 mins
Cook Time: 5-10 mins
Servings: 4
Main Ingredient: Beef, Scallops
Difficulty Level: 1

Ingredients to make Simple Scallop Beef Stir Fry

2 tb Peanut oil
1 t Minced garlic
1 lb Beef cut for stirfry
1 pn Red pepper flakes
3/4 lb Sea scallops
1 pn Red pepper flakes
1 1/4 c Sliced green onion
1 tb Water
1 pn Fresh ginger
1 pn White pepper
1 t Salt

Directions to make Simple Scallop Beef Stir Fry

Step 1:Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds.
Step 2:Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.

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Citrus Shrimp and Scallops

August 24, 2009 by Firehouse Chef  
Filed under Barbeque, Broiled, Dinner, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Supper

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seafood Citrus Shrimp and Scallops - This BBQ shrimp and scallops recipe has a fresh citrus taste,created from the succuleant, homestyle marinade, recipe included. Quickly marinated for 30 minutes, in a sweet and sassy sauce, we have included directions for broilind as well as grilling, either way, you have a quick cooking, easy seafood recipe.

Prep Time: 30 mins
Cook Time: 10-15 mins
Main Ingredient: Scallop, Shrimp
Difficulty Level: 2

Ingredients to make Citrus Shrimp and Scallops

1/2 lb Fresh or frozen Scallops
1 ts Finely shredded Orange Peel
1/2 c Orange juice
2 tb Soy Sauce
1 ts Grated Gingerroot
1 x Clove garlic, minced
1/4 ts Ground Red Pepper
12 x Fresh or frozen Pea Pods
1 x Orange, cut in 8 wedges
12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb total)

Directions to make Citrus Shrimp and Scallops

Step 1:Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain, reserving marinade.
Step 2:If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods. Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four 10-12 skewers alternately with scallops and orange wedges.
Step 3:Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade
Step 4:Broil 4 inches from the heat for 4 minutes. Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade

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Crusty Lemon Sea Scallops

May 22, 2009 by Firehouse Chef  
Filed under Easy, Fry, Main Course, Seafood Video, Supper

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Crusty Lemon Sea Scallops - This lovely seafood recipe requires a little prep work, as the scallops are spiced and crusted individually. But once thats done, you are good to go as they cook up in no time at all!

How To Make Crusty Lemon Sea Scallops Video

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Marinated Shrimp and Scallops

April 26, 2009 by Firehouse Chef  
Filed under Easy, Easy Seafood Recipes, Grilled, Main Course, Scallops, Shrimp

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  Marinated Shrimp and Scallops - A winning combination of the best seafood, shrimp and scallops marinated for extra flavor and a bit of “tang.” Enjoy outside, right off the barbeque grill with your favorite salad.

Cook Time: 15-20 mins
Main Ingredient: Shrimp, Scallops
Difficulty Level: 2

Ingredients to make Marinated Shrimp and Scallops

28 large shrimp, peeled and deveined
28 sea scallops
1/2 cup butter or margarine
7 tablespoons lemon juice
5 tablespoons Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon paprika

Directions to make Marinated Shrimp and Scallops

Step 1:Place shrimp and scallops in a large resealable plastic bag. In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1-1/2 minutes or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp and scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
Step 2:Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers.
Step 3:Grill, uncovered, over medium-hot heat for 6 minutes, turning once. Brush with reserved marinade. Grill 8-10 minutes longer or until shrimp turn pink and scallops are opaque.

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Scallops - Baby Shrimp Provenale

April 23, 2009 by Firehouse Chef  
Filed under Baked, Easy, Easy Seafood Recipes, Main Course, Scallops, Shrimp, light

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  Scallops - Baby Shrimp Provenale - Fresh tomatoes, herbs, and wine make a light and distinctive sauce for sauteed scallops with tiny shrimp. A quick-to-prepare, seafood main dish that is also light.

Prep Time: 35 mins
Cook Time: 50 mins
Servings: 8
Main Ingredient: Scallops, Baby Shrimp
Difficulty Level: 2

Ingredients to make Scallops - Baby Shrimp Provenale

2 tablespoons butter
1 pound sea scallops, rinsed and drained
1 small onion, finely chopped
1/2 pound mushrooms, thinly sliced
1 clove garlic, minced
2 medium tomatoes, peeled and chopped
1/4 cup dry white wine (optional)
2 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon chopped dried tarragon
1/4 teaspoon dried rosemary
1 pinch white pepper
1/4 pound frozen, small, cooked shrimp
2 teaspoons white wine vinegar
chopped fresh parsley, for garnish

Directions to make Scallops - Baby Shrimp Provenale

Step 1:Heat butter in a large skillet over medium-high heat. Without crowding, lightly brown scallops in batches. Remove scallops to individual casseroles or lightly buttered baking shells.
Step 2:Stir onion and mushrooms into the skillet, and cook until the onion is soft and begins to brown. Stir in garlic, tomatoes, wine, ketchup, salt, tarragon, rosemary, and white pepper. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes. Uncover, and cook until thick, about 3 minutes. Mix in shrimp and vinegar.
Step 3:Preheat oven to 400 degrees F (200 degrees C).
Step 4:Spoon sauce evenly over scallops.
Step 5:Bake in a preheated oven until sauce bubbles and begins to brown at the edges, about 10 minutes. Sprinkle parsley over tops, and serve.

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New Scallop and Shrimp Stroganoff

April 23, 2009 by Firehouse Chef  
Filed under Easy, Easy Seafood Recipes, Main Course, Scallops, Shrimp

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  New Scallop and Shrimp Stroganoff - This is the perfect dinner recipe for a dinner party. A delicious simple seafood sauce with tender shrimp & scallops. Your guests will definately love it!

Prep Time: 20 mins
Cook Time: 20 mins
Servings: 6
Main Ingredient: Scallops
Difficulty Level: 3

Ingredients to make New Scallop and Shrimp Stroganoff

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

Directions to make New Scallop and Shrimp Stroganoff

Step 1:Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
Step 2:Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
Step 3:In a medium bowl, mix together the flour, black pepper, and clam juice.
Step 4:Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

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Scallops - King Prawn in Ginger Butter

April 23, 2009 by Firehouse Chef  
Filed under Easy, Easy Seafood Recipes, Main Course, Quick

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  Scallops - King Prawn in Ginger Butter - This easy seafood recipe of prawns and scallops in a ginger butter sauce with shredded carrot and leeks. Delicious served over plain rice or noodles.”

Prep Time: 15 mins
Cook Time: 15 mins
Servings: 2
Main Ingredient: Scallops. King Prawn
Difficulty Level: 2

Ingredients to make Scallops - King Prawn in Ginger Butter

1/3 cup white wine
3/4 cup vegetable stock
1 teaspoon chopped fresh ginger
1 clove garlic, minced
1 small carrot, chopped
1/2 leek, chopped
10 sea scallops, halved
1/3 pound tiger prawns, peeled and deveined
1/2 cup unsalted butter, cubed
chopped fresh chives for garnish
salt and pepper to taste

Directions to make Scallops - King Prawn in Ginger Butter

Step 1:Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.

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The Best Baked Sea Scallops

April 23, 2009 by Firehouse Chef  
Filed under Baked, Easy, Easy Seafood Recipes, Main Course, Quick

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  The Best Baked Sea Scallops - This best seafood recipe features large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Try it for yourself we know you will agree its  one of our best recipes.

Prep Time: 10 mins
Cook Time: 14 mins
Servings: 4
Main Ingredient: Scallops
Difficulty Level: 2

Ingredients to make The Best Baked Sea Scallops

16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
1/4 cup chopped parsley

Directions to make The Best Baked Sea Scallops

Step 1:Preheat oven to 425 degrees F (220 degrees C).
Step 2:Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
Step 3:In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
Step 4:Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

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Seafood Risotto with Peas

April 21, 2009 by Firehouse Chef  
Filed under Dinner, Easy Seafood Recipes, Lunch

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seafood_risotto-peas Seafood Risotto with Peas - This creamy seafood risotto is a nice comfort food and is full of healthy calcium. Serve it with a mixed green salad and vinaigrette dressing

Prep Time: 20 mins
Cook Time: 50 mins
Servings: 4
Main Ingredient: Scallops Shrimp
Difficulty Level: 4

Ingredients to make Seafood Risotto with Peas

Ingredients
1/4 lb ( 125 g) each of small bay scallops and shrimp or 1/2 lb (250 g) of either (calcium rich)
2 tbsp ( 30 mL) butter
1 small onion, finely chopped
3 large minced garlic cloves
1 cup ( 250 mL) short-grain rice, preferably Arborio
1 cup ( 250 mL) dry white wine
1/2 tsp ( 2 mL) salt
1/4 tsp ( 1 mL) cayenne (optional)
10 oz ( 284 mL) can undiluted chicken broth, preferably lower salt
3-1/2 to 4 cups ( 875 mL to 1 L) water
1 cup ( 250 mL) peas, fresh or frozen, or 1/4 lb (125 g) snow peas, sliced (calcium rich)
1/2 cup ( 125 mL) freshly grated Parmesan (calcium rich)
1/2 cup ( 125 mL) coarsely chopped fresh parsley
1 lemon, cut into wedges (optional)

Directions to make Seafood Risotto with Peas

Step 1:Place frozen scallops and shrimp in a large colander. Rinse under running cold water until seafood can be separated and surface ice is just dissolved. Let drain while continuing with recipe.
Step 2:eat 1 tablespoon (15 mL) butter in a large wide saucepan set over medium heat. Add onion and garlic. Sauté, stirring often, until onion has softened, about 5 minutes. Add remaining butter and rice. Stir until rice is slightly translucent, about 2 minutes.
Step 3:While constantly stirring rice mixture, add 1/2 cup (125 mL) wine, salt and cayenne for a spicy taste. Stir gently until rice has absorbed wine. Then add remaining wine, stirring until absorbed.
Step 4:Then add broth, 1/4 cup (50 mL) at a time. Stir often and wait until liquid is absorbed before adding more. (Stirring produces creamy-textured rice.) When all broth has been absorbed, add 1/4 cup (125 mL) water. Continue stirring until all is absorbed. Add water, 1/4 cup (50 mL) at a time, stirring often until most of water is absorbed before adding more. You may not need all of water, but mixture should be a little soupy. Stirring and cooking process will take about 35 to 40 minutes.
Step 5:When rice is almost tender to the bite, very creamy and still a little soupy, stir in shrimp, scallops and peas. Continue stirring often until seafood is cooked and peas are hot, about 5 minutes. If using snow peas, stir in for last 2 minutes of cooking time. Then stir in cheese and parsley. Serve with lemon wedges. Risotto is best served right away.

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