Lemon Butter Scallops

  1. 1 tablespoon unsalted butter
  2. 1 pound scallops
  3. Kosher salt and freshly ground black pepper, to taste

For the lemon butter sauce

  1. 2 tablespoons unsalted butter
  2. 2 cloves garlic, minced
  3. Juice of 1 lemon
  4. Kosher salt and freshly ground black pepper, to taste
  5. 2 tablespoons chopped fresh parsley leaves
  1. Melt 1 tablespoon butter in a large skillet over medium high heat.
  2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  4. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
  5. Serve scallo...
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Oyster Stew Recipe

  1. 3/4 cups half-and-half
  2. 3/4 cups heavy cream
  3. 1 pound oysters, shucked, liquor reserved
  4. 5 dashes Tabasco sauce, or to taste
  5. Salt and white pepper, to taste
  6. 4 tablespoons butter
  7. Paprika, to taste
  8. Buttered toast or oyster crackers, for serving
  1. In a saucepan, combine the half-and-half, heavy cream, and oyster liquor and heat over medium-low heat. (If there is more than a cup of liquor, you may not want to use all of it. Start with a cup and then add to taste.) Add Tabasco, salt, and pepper, to taste.
  2. When cream is very hot, but not simmering, add the oysters. They will cook very quickly; they are done when the edges have begun to curl. Remove from heat.
  3. Set out 4 bowls and place 1 tablespoon of the butter in each bowl before serving. Ladle equal amounts of oysters and broth into each bowl. Season with paprika, to taste. Serve with buttered toast or oyster crackers.

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Rockin’ Oysters Rockefeller

  1. 48 fresh, unopened oysters
  2. 1 1/2 cups beer
  3. 2 cloves garlic
  4. seasoned salt to taste
  5. 7 black peppercorns
  6. 1/2 cup butter
  7. 1 onion, chopped
  8. 1 clove garlic, crushed
  9. 1 (10 ounce) package frozen chopped spinach, thawed and drained
  10. 8 ounces Monterey Jack cheese, shredded
  11. 8 ounces fontina cheese, shredded
  12. 8 ounces mozzarella cheese, shredded
  13. 1/2 cup milk
  14. 2 teaspoons salt, or to taste
  15. 1 teaspoon ground black pepper
  16. 2 tablespoons fine bread crumbs
Directions Cooking time: 60 minutes
  1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
  2. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
  3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce ...
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Catfish Soup ( Caldo De Bagre )

  1. tablespoon olive oil or 1 tablespoon vegetable oil
  2. 1 large white onion, chopped
  3. 2 large garlic cloves, thinly sliced
  4. 2 medium tomatoes, peeled and chopped
  5. 4 cups reduced-sodium fat-free chicken broth
  6. 2 medium carrots, peeled and thinly sliced
  7. 1 celery rib, thinly sliced
  8. 2 serrano chilies, halved lengthwise with seeds
  9. 2 bay leaves
  10. 1 teaspoon dried oregano, crumbled (Mexican variety preferred)
  11. 12 teaspoon ground cumin
  12. 14 teaspoon dried thyme leaves
  13. 34-1 lb catfish fillet, cut into 1-inch pieces
  14. 2 tablespoons chopped fresh cilantro
  15. 12 teaspoon salt
    Directions Cooking time: 40 minutes
  1. 1. In a large pot, heat the oil over medium heat and cook the onion, stirring frequently, until it begins to brown, about 4 minutes. Add the garlic and tomatoes. Cook, stirring, until the tomato juices are reduced, 4 to 5 minutes. Add the broth, carrots, celery, serrano chiles, bay leaves, oregano, ...
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Thai Shrimp Soup

  1. 1 cup uncooked basmati rice
  2. 2 tablespoons unsalted butter
  3. 1 pound medium shrimp, peeled and deveined
  4. Kosher salt and freshly ground black pepper, to taste
  5. 2 cloves garlic, minced
  6. 1 onion, diced
  7. 1 red bell pepper, diced
  8. 1 tablespoon freshly grated ginger
  9. 2 tablespoon red curry paste
  10. 1 (12-ounce) can unsweetened coconut milk
  11. 3 cups vegetable stock
  12. Juice of 1 lime
  13. 2 tablespoons chopped fresh cilantro leaves
  Directions Cooking time: 30 minutes
  1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  3. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
  4. Whisk in curry paste until well...
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Seared Scallops with Farmers’ Market Salad

Like most seafood, scallops are relatively low in calories, fat, and cholesterol. According to the USDA, one 3-ounce serving of plain, steamed scallops contains just 94 calories. It contains 35 milligrams of cholesterol, and 0.19 grams of both saturated fat and polyunsaturated fat. In addition, it contains just 0.07 grams of monounsaturated fat, and an insignificant 0.008 grams of trans fats. So, what does all of this mean? Scallops are a low-calorie and low-cholesterol food. They are also low in fats — all types of fats. Saturated fats can raise your cholesterol. Keeping an eye on the saturated fat content of your daily food intake is important when you’re working to lower or control your cholesterol./ Source: healthline.com Ingredients:
  1. 1 1/2 pounds sea scallops
  2. 2 cups chopped tomato (about 1 pound)
  3. 1 cup chopped fresh basil
  4. 3/4 teaspoon kosher salt, divided
  5. 1/4 teaspoon freshly ground black pepper, divided
  6. 1 tablespoon canola oil
  7. Cooking spra...
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Clam Chowder

  1. 6.5 ounce clams
  2. 1 cup minced onion
  3. 1 cup diced celery
  4. 2 cups cubed potatoes
  5. 1 cup diced carrot
  6. 3/4 cup butter
  7. 3/4 cup all-purpose flour
  8. 1 quart half-and-half cream
  9. 2 tablespoons red wine vinegar
  10. 1 1/2 teaspoons salt
  11. ground black pepper to taste
Directions Cooking time: 50 minutes
  1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Source: allrecipes.com
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Creamy Mussel Soup

  1. 800g Green Mussels
  2. medium onion, finely chopped
  3. slices bacon, rashers chopped
  4. 2-3 garlic cloves, crushed (depending on your taste)
  5. 1/2 cup dry white wine
  6. tablespoons lemon juice
  7. 1 1/2 cups water
  8. teaspoon fish stock (Concentrated,either powder, cube, paste etc..)
  9. teaspoon vegetable stock (concentrated, either powder, cube, paste etc..)
  10. 300ml cream (can use light)
  11. tablespoons fresh basil, chopped
  12. egg yolks
Directions Cooking time: 30 minutes
  1. Scrub mussels and remove hairy beards from them. Heat a small amount of olive oil in a fry pan, add onion and garlic and cook until onion is soft. In a small pan cook bacon until browned then drain on absorbent paper.
  2. In a large saucepan add enough water that will cover mussels and bring water to boil. Add mussels to pan, cover and cook for a few minutes or until mussels open. drain and discard any mussels that do not open. (I cook mussels in a separate pan so...
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Asian Chilli Garlic Shrimp

Juicy shrimp in a sweet sticky, spicy, garlicky sauce. A quick dinner that tastes like a homemade Chilli Jam stir fry you get at modern Thai restaurants!
Course: Dinner
Cuisine: Asian
Calories326 kcal
AuthorNagi | RecipeTin Eats
  • 10 oz / 300g prawns / shrimp (peeled and deveined)
  • 1 tbsp vegetable oil (or canola)
  • 1 tsp sesame oil
  • 2 garlic cloves , minced
  • 2 tsp ginger , grated or finely chopped (can be omitted)
  • 1 - 2 tsp chilli flakes* (Note 1)
  • 1/2 cup water
  • 2 tbsp Sriracha (Note 2)
  • 1 1/2 tsp soy sauce , light or all purpose
  • 2 tbsp brown sugar (or sub with white sugar)
Garnish (optional)
  • Sesame seeds
  • Finely chopped shallots/scallions
  • Finely chopped red chillies
  1. Coat prawns in vegetable oil. Heat well seasoned skillet or non stick pan over high heat. Cook prawns for 2 minutes, or until light golden and just cooked. (Note 3) Transfer on...
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Elegant Oyster Soup

  1. 2 tablespoons butter
  2. 1/2 cup carrot, finely chopped
  3. 1/2 cup onion, finely chopped
  4. 1/2 cup celery, finely chopped
  5. 1/2 cup button mushrooms, chopped
  6. 1/2 cup butter
  7. 1/4 cup all-purpose flour
  8. 1 quart chicken broth
  9. 1 (14 ounce) can artichoke hearts, drained
  10. 1 bay leaf
  11. 3/4 teaspoon salt
  12. 1/2 teaspoon cayenne pepper
  13. 1/4 teaspoon dried thyme
  14. 1/4 teaspoon dried oregano
  15. 1/4 teaspoon dried sage
  16. 1 cup heavy cream
  17. 12 shucked oysters and juice
Directions Cooking time: 45 minutes
  1. In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
  2. In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
  3. Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
  4. Whisk in cream...
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