Saturday, July 19, 2014

Seafood Medley

This lovely seafood medley can be served inside crepes or over rice.

1 Tablespoon Unsalted Sweet Cream Butter
1 Tablespoon Extra Virgin Olive Oil
1/4 cup Celery, minced
1/4 cup Vidalia Sweet Onion, minced
1/8 Green Bell Pepper, minced
1/8 cup Red Bell Pepper, minced
4 (10.75) cans Campbell's Condensed  Cream of Shrimp Soup
1 1/2 cups Heavy Whipping Cream
2 Tablespoons Sherry or Brandy
1 Tablespoon Freshly Minced Parsley
2 cups Cooked Lump or Backfin Crab Meat
2 cups Poached Flounder
2 cups Sautéed Sea Scallops
2 cups Steamed Shrimp, chopped
4 Scallions, sliced
Old bay seasoning

In a skillet over Medium-high melt together the butter and olive oil
Add vegetables, sauté until tender
Place cooked vegetables in a food processor and puree
In a saucepan over low heat soup, milk and sherry
Allow to simmer until heated throughout
Add minced Parsley
Add the vegetable puree to the sauce, stir to blend

2 cups Water
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon Freshly Ground Black Pepper
1 Lemon Slice
1 Onion Slice
1 Celery Stalk, Cut into thirds
3 to 4 Sprigs of Fresh Parsley
1 Bay Leaf

Add all ingredients to a saucepan over medium-high heat
Bring to a rolling boil
Add fish
Boil for 5 minutes
Break fish into chunks, add to sauce

Sea scallops have such a wonderful flavor
but you can use your favorite scallops

For the marinade
1/2 Tablespoon Extra Virgin Olive Oil
1 teaspoon Shallot juice
2 Large Cloves Garlic, minced
2 Sprigs Fresh Rosemary or Thyme

2 cups Sea Scallops
1/4 teaspoon Old Bay Seasoning

1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter

Rinse scallops under cold water
Drain and pat dry with paper towels
Season scallops with Old Bay
Mince a shallot, place minced shallot in cheesecloth, close tightly and squeeze out liquids
In a ziploc bag add the olive oil, onion juice, garlic and rosemary
Add the scallops to the bag, toss to completely coat the scallops
Seal the bag and refrigerate for at least one hour
Heat a 10-inch skillet over medium-high heat
Add oil, once the oil begins to smoke, add the butter
Then carefully place one scallop in the pan at a time, making sure they do not touch each other
Chefs Tip
Do not dump the scallops and their juice in or you will be "boiling" not pan searing
Sear the scallops for 2 1/2 to 3 minutes
Or until they develop a golden brown crust and opaque
Flip once, Sear for an additional 1 1/2 to 2 minutes on the other side or until opaque and they spring back when pushed in the center
Remove from heat, cut the scallops in half, then add to the sauce

1 1/2 cups Beer
1/2 cup Water
1/2 cup Cider Vinegar
6 Tablespoons Old Bay Seasoning
1 teaspoon Dry Mustard

In a 2 quart pot over medium-high heat, all ingredients except the Shrimp
Bring to a rolling boil, then add the shrimp
Cover with glass lid, cook 3-5 minutes
Remove shrimp
Stain and reserve shrimp broth
Peel shrimp, then add to the sauce

After all the above cooking you will appreciate this short cut rice
6 cups Minute Rice
3 cups Water
3 Cups Shrimp Stock
Bring water and strained shrimp broth to a boil
Add rice, stir, cover and allow to sit for 3 to 4 minutes or until rice absorbs all the liquids

After adding all the cooked seafood to the sauce, gently stir and serve over rice or in crepes with extra sauce over top
Sprinkle with Scallions