Best Prawns And Scallops On The Half Shell Recipes

Creamy Tuscan Shrimp and Scallops image

Provided by Amy @ The Blond Cook

Categories Seafood

Time 20m

Number Of Ingredients 12

1/2 pound sea scallops
1/2 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt (more or less, to taste)
1/4 teaspoon freshly cracked black pepper (more or less, to taste)
2 tablespoons olive oil
1 tablespoon freshly minced garlic
1 cup chicken broth
1 cup heavy cream
3/4 cup sun dried tomatoes in oil, drained and thinly sliced
3/4 cup shredded Parmesan cheese
1/4 teaspoon Italian seasoning
3 cups tightly packed fresh spinach

Steps:

Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium high heat. Cook scallops first - Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
Add more olive oil to the skillet if necessary and cook shrimp - Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
Bring to a boil, reduce heat and simmer 3-4 minutes. Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).
Season with salt and pepper, if desired.
Return shrimp and scallops to skillet and serve topped with cream sauce.
Optional: serve over cooked pasta, if desired.

Scallops on the Half Shell image

Provided by Alton Brown

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

8 ounces bay scallops
2 tablespoons unsalted butter
1 tablespoon minced garlic
1/4 teaspoon kosher salt, plus a pinch
1 cup fresh bread crumbs or crushed crackers
2 medium size very ripe tomatoes, finely chopped
1/4 cup chopped fresh parsley leaves

Steps:

Preheat the oven to 450 degrees F.
Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.
In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.

Prawns and Scallops on the Half Shell image

Provided by lazyme

Categories Healthy

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 lb medium prawns
3/4 lb bay scallop
1/3 cup white wine or 1/3 cup dry sherry
1 teaspoon unsalted butter
1/2 cup thinly sliced small mushroom
2 tablespoons whole wheat pastry flour
1/2 cup nonfat milk or 1/2 cup low-fat milk
1/3 cup grated parmesan cheese
1/3 cup whole wheat bread crumbs, finely ground

Steps:

Wash scallop shells and place on a cookie sheet.
Preheat broiler.
Peel and devein prawns, then coarsely chop.
Quarter bay scallops.
In a medium saucepan over medium-high heat, combine shellfish and wine and heat until bubbling.
Cook until scallops are opaque (about 1 minute), stirring constantly.
Drain and reserve cooking wine.
Set scallops and prawns aside.
In the same pan, heat butter over medium heat and sauteed mushrooms until they begin to exude moisture.
If mixture gets too dry and begins to stick, add a small amount of reserved cooking wine.
Stir in flour and cook for 2 minutes.
Add milk in a thin stream, stirring constantly with a whisk.
Sauce should thicken immediately.
If it doesn't, continue to cook over medium heat, stirring, until it is the consistency of heavy cream.
Add Parmesan, scallops, and prawns, and remove from heat.
Spoon an equal amount of seafood mixture into each scallop shell.
Top with bread crumbs and broil until lightly browned and bubbling (3 to 5 minutes).
Serve hot.
Note: For easier service, fold a linen napkin under scallop shells to keep them from tipping on the plate.

Nutrition Facts : Calories 170, Fat 3.6, SaturatedFat 1.6, Cholesterol 92.1, Sodium 697.8, Carbohydrate 11.6, Fiber 1.4, Sugar 2.2, Protein 19.7

Prawns and Scallops on the Half Shell image

Provided by Vicki Butts (lazyme)

Categories Seafood

Time 25m

Number Of Ingredients 10

6 scallop shells, for serving
3/4 lb medium prawns
3/4 lb bay scallops
1/3 c dry white wine or dry sherry
1 tsp unsalted butter
1/2 c thinly sliced small mushrooms
2 Tbsp whole wheat pastry flour
1/2 c nonfat or low-fat milk
1/3 c grated parmesan cheese
1/3 c while-wheat bread crumbs, finely ground

Steps:

1. Wash scallop shells and place on a cookie sheet. Preheat broiler.
2. Peel and devein prawns, then coarsely chop. Quarter bay scallops. In a medium saucepan over medium-high heat, combine shellfish and wine and heat until bubbling. Cook until scallops are opaque (about 1 minute), stirring constantly. Drain and reserve cooking wine. Set scallops and prawns aside.
3. In the same pan, heat butter over medium heat and sauteed mushrooms until they begin to exude moisture. If mixture gets too dry and begins to stick, add a small amount of reserved cooking wine. Stir in flour and cook for 2 minutes.
4. Add milk in a thin stream, stirring constantly with a whisk. Sauce should thicken immediately. If it doesn't, continue to cook over medium heat, stirring, until it is the consistency of heavy cream. Add Parmesan, scallops, and prawns, and remove from heat.
5. Spoon an equal amount of seafood mixture into each scallop shell. Top with bread crumbs and broil until lightly browned and bubbling (3 to 5 minutes). Serve hot (see Note).
6. Note: For easier service, fold a linen napkin under scallop shells to keep them from tipping on the plate.