Cooking seafood can be an exquisite culinary experience, especially when preparing a dish of baby octopus, bay scallops, and shrimp. These tender and flavorful ingredients combine to create a delicious and visually appealing seafood entrée. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, finding the right recipe is essential to ensure your seafood is cooked to perfection and bursting with flavor. In this article, we'll explore various marinade options, cooking techniques, and tips to help you create a memorable baby octopus, bay scallops, and shrimp dish that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
SHRIMP AND SCALLOP KABOBS
"These seafood kabobs are a big hit with everyone who loves spicy food. Don't forget to use the extra seasoned butter as a dipping sauce!" Mitzi Sentiff - Annapolis, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm., Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops. , Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.
Nutrition Facts : Calories 399 calories, Fat 35g fat (22g saturated fat), Cholesterol 170mg cholesterol, Sodium 813mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
GRILLED SHRIMPS & SCALLOPS
We all love seafood at our house, especially scallops. I hope you enjoy this very special dish...these are my favourite seafood kebabs.
Provided by Baby Kato
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all marinade ingredients together.
- Pour 1/3 of marinade into bowl with seafood and chill in fridge for 2 hours.
- Marinate the vegetables in 1/4 of the reserved marinade for about 30 minutes.
- Thread the seafood and vegetables alternately on skewers.
- Baste the kebabs with the remaining reserved marinade frequently while grilling on bbq.
- This is wonderful served with a simple noodle dish, steamed rice or a green salad.
Nutrition Facts : Calories 737.4, Fat 64.5, SaturatedFat 20.4, Cholesterol 101.7, Sodium 898, Carbohydrate 29.8, Fiber 2.1, Sugar 21.5, Protein 15
SIMPLE SHRIMP AND BAY SCALLOPS RECIPE
Shrimp and bay scallops are paired with garlicky cannellini beans for an easy seafood dinner recipe!
Provided by Kylie Perrotti
Categories Dinner
Number Of Ingredients 13
Steps:
- Remove the muscle from the bay scallops. Pat the scallops and the shrimp dry with paper towels and season with salt and pepper. Chill until ready to cook.
- In a sauce pan, heat the 1 teaspoon olive oil over medium heat until hot. Add the minced shallot and cook for 3-4 minutes until the shallot begins to soften and turn golden brown. Add the garlic and cook until fragrant, another minute or so more.
- Add the butter to the saucepan and once the butter is melted and froth, add the drained beans and toss in the butter. Season with crushed red pepper and a sprinkle of paprika.
- Stir in the chicken stock and bring to a boil. Season with salt and pepper. Reduce heat to very low and simmer, uncovered, for about 15-20 minutes.
- Heat the remaining 2 tablespoons of butter in a skillet over medium high until very hot. Add the shrimp and cook in an even layer for about 1 minute 30 seconds per side. Once cooked through, transfer to a bowl.
- Return the skillet to medium high. If the skillet seems a bit dry, add a bit more butter or olive oil. Add the scallops and cook in an even layer for about 1 minute. Flip and cook an additional 1 minute. Remove from heat immediately.
- Stir the lemon juice and half the lemon zest into the pot with the beans and cook for another minute or so. Taste and season the beans accordingly.
- Divide the beans between bowls and divide the sliced basil leaves over the beans. Arrange half the bay scallops and half the shrimp on top of each dish. Garnish with the reserved lemon zest. Enjoy!
Nutrition Facts : Calories 596 kcal, Carbohydrate 42 g, Protein 51 g, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 373 mg, Sodium 1982 mg, Fiber 11 g, Sugar 2 g, ServingSize 1 serving
SCALLOPS, CLAMS, OCTOPUS, SQUID AND PRAWNS WITH BROCCOLI ROMANO
Steps:
- Clean the octopus, and then place into salted boiling water. Add the bay leaf and lemon. Cook 35 to 45 minutes on a soft boil. Delicately drain. Cut the octopus into pieces. Peel the garlic clove, cut in two. Sprinkle the octopus with salt and pepper. Place into a dish with the garlic and the rosemary. Cover with olive oil. Leave to marinate at least 24 hours. It will reach its peak flavor at 48 hours.
- Place the clams to soak in salted water in the dark for 3 to 4 hours to allow them to expel all the sand.
- Clean the squid in running water. Separate the head from the body. Open the scallops, remove the beards. Remove each scallop from its shell. Rinse. Dry on a towel.
- Cut the cuttlefish into 2-inch-sided triangles. Gently score one side of the cuttlefish. Shell the prawns, leaving the head and the tail, but removing the vein.
- Wash the broccoli. Remove the heads and peel the stems. Cook the heads in salted boiling salted water, immediately chill in iced water. Drain. Then cook the stems in the same water, and immediately chill in iced water. Set aside the 12 best-looking heads. Using an immersion blender, puree the heads and stems. Add the chicken stock and a drizzle of olive oil, until the puree becomes smooth and silky. Store in a cool place.
- Heat a drizzle of olive oil in a pan. Sear the cuttlefish triangles scored-side down for 2 to 3 minutes. Once they have colored slightly, add a knob of butter, and baste. Remove to a cooking crack and keep warm.
- Pour the lobster stock in a pan. Heat until it reaches a soft boil. Poach the prawns for 2 to 3 minutes on each side. Place on a cooling rack in a warm place.
- Place the clams in a pan. Deglaze with the white wine. Cover the pan. Remove from the heat, and gradually remove them as they open, leaving in the shell. In the same pan, poach the squid for 1 minute. Decant the poaching liquid and reserve.
- In a large pan, heat a drizzle of olive oil. Quickly sear the scallops. Add some butter. Finish the cooking process by basting with foaming butter for 4 minutes.
- To serve, drain the octopus and place in the saute pan that the clams were cooked in. Add the clams and the broccoli heads. Bind with a drizzle of olive oil. Sprinkle some Espelette powder.
- Spread the brocoletti puree on the bottom of the dishes. Then plate the scallops, octopus, squid, cuttlefish, clams and prawns. Lightly reduce the cooking juices if needed, and top the seafood with it. Add 3 drops of lemon juice and a drizzle of olive oil.
BABY OCTOPUS, BAY SCALLOPS, AND SHRIMP MARINADE
Steps:
- Preparation of the seafood: Bring vegetable stock and white wine to a boil. Add the baby octopus. Cover the pot and simmer for approximately 25 minutes. The baby octopus is ready once it is fork tender and the flesh has turned opaque. Drain the baby octopus in a colander and cut into bite size pieces. Bring 1 quart of water to a boil. Turn down the heat so the water is simmering. Add the scallops and then the shrimp. Cook for 1 to 2 minutes or until done, being careful not to overcook. Drain immediately. Marinade and final combination: In a large bowl prepare the marinade by whisking together the olive oil, red wine vinegar, lemon juice, the 1 tablespoon of white wine and crushed garlic. Add salt and pepper, adjusting amounts to personal taste. Mix in the red bell pepper and the cilantro. Add the baby octopus, bay scallops and shrimp to the marinade and mix well gently. Cover and refrigerate overnight.
QUICK MARINATED GRILLED SCALLOPS
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Set up your grill for high heat by building coals evenly on the bottom of the grill.
- In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
- Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.
MARINATED BAY SCALLOPS WITH SEAWEED
Provided by Florence Fabricant
Categories main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the hijiki into a bowl and cover the slivers with boiling water. Allow the slivers to soak for an hour.
- Mix the scallops and the lime juice together and allow them to marinate in the refrigerator for at least an hour.
- Drain the hijiki, squeezing out any excess moisture. Put it in a bowl. Drain the scallops and add them to the hijiki, along with the hot red pepper flakes, scallion, ginger, garlic and sesame oil. Allow to marinate for 30 minutes. Season to taste with salt.
- Put a mound of the scallop mixture on each of six plates. Sprinkle the mixture with minced coriander and serve.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 355 milligrams, Sugar 0 grams, TransFat 0 grams
MARINATED BABY OCTOPUS
Make and share this Marinated Baby Octopus recipe from Food.com.
Provided by Carolyn Jay
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place octopus in a saucepan. Cover with water. Bring to the boil. Reduce heat. Simmer, covered for 40 to 45 minutes or until tender.
- Drain well. Transfer to a mixing bowl. Toss through combined oil, vinegars, garlic, chili and salt and pepper to taste.
- Allow to marinate for at least 1 hour or overnight. Serve chilled with crusty bread.
- Store in an airtight container in the fridge.
Nutrition Facts : Calories 121.6, Fat 13.5, SaturatedFat 1.9, Sodium 0.5, Carbohydrate 0.5, Protein 0.1
Tips:
- Use fresh seafood: The fresher the seafood, the better your marinade will be. Look for seafood that is brightly colored and has a mild, briny smell.
- Choose the right marinade ingredients: There are many different types of marinade ingredients that you can use, but some of the most common include olive oil, lemon juice, garlic, herbs, and spices. Experiment with different combinations to find one that you like.
- Marinate the seafood for at least 30 minutes: This will give the marinade time to penetrate the seafood and infuse it with flavor. You can marinate the seafood for up to 24 hours, but 30 minutes is usually sufficient.
- Cook the seafood over medium heat: This will help to prevent the seafood from overcooking and becoming tough.
- Serve the seafood immediately: Once the seafood is cooked, serve it immediately with your favorite sides.
Conclusion:
Marinating seafood is a great way to add flavor and moisture to your favorite dishes. With just a few simple ingredients, you can create a marinade that will take your seafood to the next level. So next time you're cooking seafood, don't forget to marinate it first!
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