Seafood Recipes

• 2 tablespoons olive oil
• 1 small shallot, minced
• 1 lemon, juiced
• 12 sea scallops
• 1 pinch salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley, or to taste

Quick Pan-seared Scallops

Seafood , Shellfish , Scallops

Author: Rach7h

Delicious Way To Prepare Scallops.

Time: 21m

Yield: 4

Number Of Ingredients: 6

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g

• ½ cup all-purpose flour
• 2 teaspoons seasoning salt
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 2 tablespoons lemon pepper
• 16 sea scallops, rinsed and drained
• 2 tablespoons olive oil
• 4 tablespoons chopped fresh parsley, divided
• 4 teaspoons lemon juice, divided

Seared Sea Scallops

Seafood , Shellfish , Scallops

Author: Chrisadams

Seared On The Outside With A Light Crust And Tender On The Inside. You May Vary The Amounts Of All Seasonings To Suit Your Taste.

Time: 30m

Yield: 4

Number Of Ingredients: 9

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g

• 12 sea scallops, tough muscles removed
• ½ lemon, juiced
• sea salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon butter
• 1 teaspoon lemon zest

Simply Seared Scallops

Seafood , Shellfish , Scallops

Author: Stephanie Karek

This Simple Recipe Uses Minimal Ingredients In Order To Highlight The Delicious Flavor Of The Sea Scallop! Garnish With A Drizzle Of Balsamic And Chopped Fresh Basil.

Time: 9m

Yield: 3

Number Of Ingredients: 6

• Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
• Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg

• 2 teaspoons ground paprika
• 2 tablespoons fresh minced garlic
• 2 teaspoons Italian seasoning blend
• 2 tablespoons fresh lemon juice
• ¼ cup olive oil
• ½ teaspoon ground black pepper
• 2 teaspoons dried basil leaves
• 2 tablespoons brown sugar, packed
• 2 pounds large shrimp (21-25 per pound), peeled and deveined

Grilled Garlic And Herb Shrimp

Seafood , Shellfish , Shrimp

Author: Berly15216

My Dad Gave Me This Recipe, And Every Time I Make It I Have People Begging Me For The Recipe.

Time: 2h15m

Yield: 4

Number Of Ingredients: 9

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Calories 336.4 calories, Carbohydrate 10.2 g, Cholesterol 345.6 mg, Fat 15.7 g, Fiber 1.1 g, Protein 37.8 g, SaturatedFat 2.4 g, Sodium 400.8 mg, Sugar 7 g

• 1/2 cup all-purpose flour
• 6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry
• Kosher salt, to taste
• Freshly ground white or black pepper, to taste
• 4 tablespoons clarified butter
• 4 tablespoons unsalted butter, diced, at room temperature
• 3 tablespoons minced parsley
• 1 lemon, cut into wedges, for serving

Sole Meunière

Dinner , Lunch , Main course , Supper , seafood

Author: Melissa Clark

The Dish That Made Julia Child Fall In Love With French Cuisine, Sole Meunière Highlights The Simple Flavors Of Fresh Fish, Butter, Lemon And Parsley. Fish Is The Center Of The Dish, So Using A Quality Fillet Is Important: A True English Dover Sole Is Preferred. Clarified Butter, Which Takes A Few Extra Minutes To Prepare, Can Take On Heat Without Browning, Making It Ideal For Pan-frying Fish. A Classic Sole Meunière Is Made With A Bone-in Fillet, But Boneless Sole Is Faster And Easier. You'll Find A Recipe For Clarified Butter Here. This Recipe Is Part Of The New Essentials Of French Cooking, A Guide To Definitive Dishes Every Modern Cook Should Master. Buy The Book.

Time: 20m

Yield: 6 servings

Number Of Ingredients: 8

• Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
• Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
• In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
• Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

@context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 335 milligrams, Sugar 0 grams, TransFat 0 grams

• 2 tablespoons butter
• 4 cloves garlic, minced
• ½ teaspoon red pepper flakes, or to taste
• 1 lemon, zested
• 2 cups white wine
• freshly ground black pepper to taste
• 2 pounds mussels, cleaned and debearded
• 1 cup chopped fresh flat-leaf parsley
• 2 slices bread, grilled
• 2 lemon wedges for garnish

Drunken Mussels

Seafood , Shellfish , Mussels

Author: Chef John

This Seriously Delicious Drunken Mussels Recipe Is One Of The Quickest Shellfish Preparations Known To Man. Bring A Flavorful, Wine-based Broth To A Boil, Add Mussels And Cover; Cook Until They Open, And Eat. That's It!

Time: 20m

Yield: 2

Number Of Ingredients: 10

• Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
• Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
• Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
• Serve with grilled bread and lemon wedge.

Calories 552.7 calories, Carbohydrate 40.5 g, Cholesterol 91.2 mg, Fat 14.8 g, Fiber 7.4 g, Protein 28.1 g, SaturatedFat 7.8 g, Sodium 620.1 mg, Sugar 6.2 g

• 4 cups mussels
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons chopped garlic
• 2 tablespoons chopped shallots
• 2 cups beef broth, divided
• 2 tablespoons anise-flavored liqueur
• ½ jalapeno pepper, seeded and minced
• ½ red chile pepper, seeded and minced
• 1 cup white wine
• 10 leaves fresh basil, chopped
• ¼ cup light cream
• 2 teaspoons cornstarch
• 1 lemon, juiced

Mussels In White Wine Sauce

Seafood , Appetizers and Snacks

Author: Capcomp

Delicious Way To Serve Mussels. Dip Crusty Bread Into Sauce To Complete The Entree!

Time: 40m

Yield: 4

Number Of Ingredients: 14

• Soak mussels in a bowl of cold water for at least 10 minutes; remove from water and scrub with a stiff brush to remove dirt if needed. Remove beard using a sharp knife if needed.
• Melt butter with the olive oil in a large stockpot over medium heat; cook and stir garlic and shallots until lightly browned, 2 to 3 minutes. Add 1 cup beef broth, anise-flavored liqueur, jalapeno pepper, and red chile pepper to garlic-shallot mixture; bring to a boil. Reduce heat to medium-low and simmer until peppers are softened, about 5 minutes.
• Stir wine, remaining 1 cup beef broth, and basil into broth mixture; simmer.
• Whisk light cream and cornstarch together in a bowl until cornstarch is dissolved; add to broth mixture and bring to a boil. Add mussels and lemon juice to boiling broth mixture and cover stockpot with a lid; cook until shells open, about 5 minutes. Discard any shells that didn't open.

Calories 362.3 calories, Carbohydrate 15.9 g, Cholesterol 67.2 mg, Fat 19.2 g, Fiber 1.6 g, Protein 20.6 g, SaturatedFat 7.2 g, Sodium 876.5 mg, Sugar 2.2 g

• 2 eggs
• 2 (5 ounce) cans tuna, drained
• 1 (6 ounce) can crabmeat, shredded
• ½ cup mayonnaise
• 1 teaspoon sour cream
• 1 teaspoon yellow mustard
• ½ teaspoon dried dill weed
• ⅛ teaspoon lemon pepper
• 2 tablespoons dill pickle relish
• 2 tablespoons sweet pickle relish
• ¾ cup finely chopped onion

Best Ever Tuna Salad

Salad , Seafood Salad Recipes , Tuna Salad Recipes

Author: Kristy

Creamy, Delicious Tuna Salad With A Surprise Ingredient!

Time: 15m

Yield: 8

Number Of Ingredients: 11

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
• In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

Calories 187.4 calories, Carbohydrate 3.5 g, Cholesterol 80.1 mg, Fat 12.9 g, Fiber 0.4 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 260.1 mg, Sugar 2.1 g

• ½ cup oil for frying, or as needed
• 1 (4 ounce) packet saltine crackers, finely crushed
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cayenne pepper
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• 2 eggs, beaten
• 4 large razor clams, cleaned and dried

Fried Razor Clams

Seafood , Appetizers and Snacks

Author: Salmonsnagger

A Simple Recipe For Fried Razor Clams, A Western Washington Treat. Sometimes I Fry The Bodies, Reserving The Tougher Necks For Chowder. Dip In Cocktail Sauce. The Spicier The Better For Me!

Time: 25m

Yield: 4

Number Of Ingredients: 8

• Heat the oil in a large skillet over medium heat.
• In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.
• Fry clams in the hot oil until golden brown. Do not over cook.

Calories 215 calories, Carbohydrate 25 g, Cholesterol 96.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 1.7 g, Sodium 405.3 mg, Sugar 0.5 g

• 48 littleneck clams, shucked and drained
• 1 cup 2% milk
• ½ cup gluten-free all purpose baking flour
• ½ cup masa harina
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground cayenne pepper
• oil for frying

Gluten-free Fried Clams

Seafood , Appetizers and Snacks

Author: Marcia

Came Up With This Easy, Gluten-free Recipe To Tame My Craving For Fried Clams. They Came Out Every Bit As Good As I Remember Having At Seafood Restaurants Before My Celiac Diagnosis. I Like Them With French Fries, Lemon Or Lime Wedges, And Tartar Sauce Or Seafood Cocktail Sauce. Yum!

Time: 1h1m

Yield: 8

Number Of Ingredients: 8

• Place shucked clams in a small bowl. Pour in milk; toss clams gently with a fork to cover evenly. Let soak in the refrigerator for 30 minutes.
• Combine flour, masa harina, salt, pepper, and cayenne pepper in a plastic container with a lid. Seal container and shake to blend flour mixture.
• Remove clams one at a time from the milk and place in the flour mixture; shake gently to coat. Shake off excess flour and place on a plate.
• Heat 3/4 inch oil in a large saucepan or deep-fryer. Fry clams in small batches until golden brown and crispy, about 1 minute. Transfer to a paper towel-lined plate using a slotted spoon.

Calories 331.9 calories, Carbohydrate 22.8 g, Cholesterol 59.6 mg, Fat 19.8 g, Fiber 2 g, Protein 15.9 g, SaturatedFat 4 g, Sodium 499 mg, Sugar 1.7 g