Seafood Recipes

Scallop Burgers
2 tablespoons oil
1 medium Vidalia onion, finely diced
2 tablespoons butter
2 pounds fresh sea scallops
3 tablespoons all-purpose flour
3 tablespoons bread crumbs
1 teaspoon salt
1 egg, beaten
In a small skillet saute onion in butter over medium heat until translucent.
Cool.
Place scallops in food processor and pulse until coarsely chopped or chop by
hand. Transfer to a large bowl and add remaining ingredients, except oil.
Add the cooled onions.
Mixture should not be too loose. If necessary, add a bit more flour or
another egg.
Shape the mixture into patties approximately 3 inches in diameter. Place on
a wax paper-lined tray, cover with plastic wrap and chill for at least 1
hour.
Heat 2 tablespoons oil in a skillet over medium heat. Add the scallop
burgers and cook until browned and cooked through. Place on rolls and top
with mayonnaise. Serve warm.

Scallop And Mushroom Pie
Serves 4 to 5
1-1/2 pounds fresh scallops
1 cup milk
Salt to taste
1 generous tablespoon butter
1 heaping tablespoon all-purpose flour
1/4 pound mushrooms, sliced
1/4 cup cream
3 cups cold mashed potatoes
Cut the cleaned scallops in half if they are large, and simmer them in milk
with salt for 15 minutes. Strain, but reserve the milk. Melt the butter in a
saucepan, add the flour and mix well, then gradually add reserved milk,
making sure no lumps are forming. Add mushrooms, cream and scallops.
Transfer to an ovenproof dish and top with mashed potatoes. You may wish to
mix the potatoes with a little milk to make them more spreadable. Dot with
additional butter and bake at 350 degrees for 20 to 30 minutes, or until the
top is lightly browned.



-=-=-=-=-=-=-=-=-=-=-=-

Delicious Buttery Scallops
1 lb sea scallops
4 tbsp butter, melted
3 garlic cloves, pressed
Salt
1/3 cup bread crumbs
3 tbsp grated Parmesan cheese
1/2 cup shredded Parmesan cheese for topping
Preheat the oven to 425 degrees.
Mix melted butter, salt, and pressed garlic in a small bowl and set it
aside.
Mix bread crumbs and grated Parmesan cheese in another shallow bowl and set
it aside.
Pat scallops dry with a paper towel.
Toss scallops in the melted butter mixture and then coat each one in bread
crumb mixture on all sides.
Place coated scallops in a baking dish large enough to hold them with some
space in between.
Carefully pour in remaining melted butter in between and around the
scallops. (Don't pour on top.)
Sprinkle each scallop with shredded Parmesan cheese and bake for 10-14
minutes, depending on the size.

New England Baked Scallops With Bread Crumbs
Servings: 4
1 1/2 pounds bay scallops
2 tablespoons melted unsalted butter
2 tablespoons lemon juice
2 cloves garlic, minced
1/4 teaspoon salt
1/2 cup bread crumbs
1/4 cup Parmesan cheese, grated
1 tablespoon extra-virgin olive oil
Minced scallions
Preheat oven to 400 degrees. In a medium bowl, toss scallops with melted
butter, lemon juice, garlic and salt. Place mixture in an 8 by 8-inch baking
dish. In a small bowl, mix together bread crumbs, Parmesan and olive oil.
Sprinkle mixture evenly on top of scallops. Bake until bubbly and scallops
are cooked through, about 20 minutes. Sprinkle with scallions.



-=-=-=-=-=-=-=-=-=-=-=-

Scallops For Two
3/4 pound sea scallops
1/8 teaspoon salt
2 tablespoons olive oil, divided
1/4 cup chopped onion
1/3 cup heavy whipping cream
Sprinkle scallops with salt. In a large skillet, saute scallops in 1
tablespoon oil for 1-1/2 to 2 minutes on each side or until firm and opaque.
Remove and keep warm.
In the same skillet, saute onion in remaining oil. Add cream, bring to a
boil. Cook and stir for 30 seconds or until slightly thickened.
Return scallops to the pan and heat through.

Superb Seafood Pasta
1 pound sliced fresh mushrooms
3/4 cup plus 1 tablespoon butter
1 pound uncooked shrimp, peeled and deveined
1 pound sea scallops
1/4 teaspoon salt
1 (16 ounce) package angel hair pasta
1 pound shredded cheese
Heat 3 tablespoons butter in a large skillet over medium-high heat. Stir in
mushrooms. Cook and stir until they have given off their liquid, about 5
more minutes. Set aside. Melt 1/2 cup butter in a separate large skillet
over medium heat and cook and stir shrimp and scallops in butter until
opaque, 6 to 8 minutes. Drain if necessary. Bring a large pot of water to a
boil and stir in 2 tablespoons butter and salt. Stir angel hair pasta into
the boiling water and cook until pasta is tender but still slightly firm,
about 5 minutes. Stir occasionally during cooking; drain well and transfer
to a large bowl. Stir mushrooms into the pasta. Lightly toss with half of
the cheese; mix in the cooked seafood. Mix in remaining cheese and allow to
stand until cheese melts, about 3 minutes; toss again and serve

Shrimp And Scallop Lasagna
Yield: 8 servings
12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated Romano
1/2 teaspoon salt
3/4 pound sea scallops, cut in half or quartered if very large
3/4 pound medium shrimp, peeled and deveined
1/2 cup grated Parmesan
Preheat the oven to 375 degrees F. Grease a 13 by 10-inch pan.
In a large pot of boiling salted water, cook the lasagna noodles until they
are just done, about 8 minutes. Drain and set aside.
Melt the butter in a large, heavy skillet and cook the onion over low heat
until very soft, about 5 minutes. Add the garlic and cook about 1 minute
more. Over medium-low heat, stir in the flour, then gradually add the
half-and-half, allowing the sauce to thicken slightly before adding more.
When the sauce has thickened to about the consistency of whipping cream, add
the Romano cheese and stir well. Season with salt. Add the scallops and cook
for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 more
minutes or just until the shrimp turn pink. Turn off the heat.
Spoon about 2 tablespoons of the sauce from the skillet into the prepared
pan. Cover the bottom of the pan with 4 noodles, placing them side by side.
Spoon 1/3 of the sauce over the noodles, distributing half of the seafood
evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover
with the last 4 noodles and the remaining sauce. (For the top layer, do not
spoon any seafood on top of the noodles; just use the sauce.) Tuck in any
edges of the noodles so they're all coated with sauce. Top with the
Parmesan.
Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10
minutes before slicing.

Maine Lobster Napoleon with Mango Vinaigrette

SERVES 4

This recipe is an adaptation of one we got from Chef Roland Gibert of Venice
California. Gibert garnished his lobster "napoleon"; with the beast's head,
legs, and tail; though this is optional, it dresses up the presentation
considerably.

FOR THE MANGO VINAIGRETTE:
1 ripe mango, peeled and diced
1⁄2 cup sherry vinegar
1 tsp. Dijon mustard
1⁄2 cup peanut oil
Salt and freshly ground black pepper
Cayenne

FOR THE LOBSTER NAPOLEON:
4 cups mixed greens
2 Roma tomatoes, seeded and diced
4 large mushrooms, sliced
1 mango, peeled and thinly sliced
1 avocado, peeled and thinly sliced
Cooked meat from 2 1-lb. Lobsters (about 3⁄4 cup), sliced into medallions
and chilled

1. Place mango, sherry vinegar, and mustard in a blender. With motor running
slowly add peanut oil and blend on medium speed for 1 minute.

2. Season dressing with salt, pepper, and cayenne to taste.

3. Toss mixed greens, tomatoes, and mushrooms with vinaigrette, reserving
some to finish the dish.

4. In four small serving bowls, spread alternate layers of greens mixture,
mango, avocado, and lobster, equally divided among the bowls, packing down
until bowls are filled.

5. Invert bowls onto plates and unmold, tapping lightly if necessary to help
loosen. Sprinkle the tops of lobster napoleons with remaining vinaigrette
(or transfer vinaigrette to a squeeze bottle and pipe designs on napoleons).
If desired, garnish with lobster heads, claws, and/or tails.



(From Ginny’s Recipes (Arlette))



_._,_._,_

Cucumber Cups with Dill Cream and Smoked Salmon
Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d'oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time.
By RuthE
Prep:
40 mins
Total:
40 mins
Servings:
12
Yield:
24 cucumber cups
Cucumber Cups with Dill Cream and Smoked Salmon
Ingredients

1 ⅓ large cucumbers
4 ounces cream cheese, softened
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
½ teaspoon fresh lemon juice
¼ teaspoon ground black pepper
4 ounces smoked salmon, cut into 2-inch strips
24 small fresh dill sprigs
Directions

Step 1
Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.

Step 2
Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

Cook's Note:
You can substitute reduced-fat cream cheese for cream cheese, if desired.

Nutrition Facts
Per Serving: 49 calories; protein 2.7g; carbohydrates 1.5g; fat 3.8g; cholesterol 12.6mg; sodium 103.3mg.
© Copyright 2022 Allrecipes. All rights reserved.
Printed from www.allrecipes.com 08/24/2022

SALMON PATTIES WITH CREAMED PEAS, Printed from COOKS.COM



Watch for a sale on canned salmon and try this outstanding combination.

15 1/2 oz. can salmon, drained, flaked
1 c. Hungry Jack mashed potato flakes
1/4 c. chopped onion
2 tbsp. lemon juice
1 10. pkg. frozen peas
1 tsp. prepared mustard 2 eggs, slightly beaten
1/4 c. Hungry Jack mashed potato flakes
2 tbsp. butter

SAUCE:

1/2 c. mayonnaise
1 egg, slightly beaten
1 tbsp. lemon juice
1/2 tsp. dill weed

Cook peas as directed on package; set aside. In large bowl, combine salmon,
1 cup potato flakes, onion, lemon juice, mustard and 2 eggs; form into 4
patties. Coat patties with 1/4 cup potato flakes. In large skillet over
medium heat, melt butter. Fry patties 3 to 4 minutes or until browned,
turning once.

Meanwhile, in small saucepan combine all sauce ingredients; blend well. Cook
over low heat until thoroughly heated. DO NOT BOIL. Stir in peas. Serve over
patties.

SALMON APPETIZERS, Printed from COOKS.COM



1 (8 oz.) pkg. Philadelphia Cream Cheese
1 large sweet onion, finely minced
1/4 tsp. garlic powder
1/2 tsp. onion powder
8 oz. smoked salmon or lox bits

Cut the onion into quarters and place into the bowl of a food processor.
Process with a few pulses until it is evenly chopped but be careful not to
liquefy. Break the cream cheese into 4-5 sections and add to the processor.

Add the onion powder and garlic powder and process the mixture just until
the onions are finely minced.

Cut smoked salmon into strips just large enough to fit on club crackers.
Spread the cream cheese mixture on the cracker and cover it with a strip of
salmon.

Optional: Top with a sliver of onion or a sprinkle of onion powder.

These can be made into bite-sized stuffed salmon rolls if you roll up the
cream cheese mixture inside a small strip of salmon and place each one on a
circular cracker.

POPCORN SHRIMP CANAPES



1 lb. popcorn shrimp
Shrimp cocktail sauce
8 oz. cream cheese
Ritz crackers (or similar crackers)

Mix the popcorn shrimp and cocktail sauce to taste. Spread cream cheese in a thin layer on serving dish, then spread shrimp mixture over the cream cheese. Use knife to spread shrimp and cream cheese on crackers. Enjoy.

SHRIMP CORN CHOWDER



1 bunch little green onions, chopped (tops included)
1 tbsp. butter
2 cans cream of potato soup
1 (3 oz.) pkg. cream cheese
1 1/2 soup cans of milk
1 can kernel corn, drained
1/2 tsp. cayenne pepper or to taste
2 c. frozen, cooked, popcorn shrimp

Saute onions in butter. Add next 5 ingredients and simmer for 10-20 minutes. Add frozen or thawed shrimp and heat until it almost boils. Reduce heat and simmer 10 minutes. Enjoy.