Best 5 Baked Fish And Scallop Delight Recipes
Welcome to the world of culinary delights! If you're looking for a delectable and tantalizing dish to elevate your next meal, look no further than our exploration of "Baked Fish and Scallop Delight." In this article, we'll guide you through the culinary journey of creating a masterpiece that combines the delicate flavors of fish and scallops, baked to perfection in a symphony of flavors and textures. From selecting the freshest ingredients to mastering the art of cuisson, we'll take you on a step-by-step adventure that will leave you craving more. Get ready to immerse yourself in a world of culinary bliss as we unveil the secrets behind this extraordinary dish.
Let's cook with our recipes!
BAKED SCALLOPS
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
- Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
- Bake in pre-heated oven until scallops are firm, about 20 minutes.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 15.6 g, Cholesterol 88 mg, Fat 19 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 9.2 g, Sodium 564.5 mg, Sugar 1.3 g
BAKED FISH AND SCALLOP DELIGHT.
Steps:
- Preheat the oven to 350 degrees. In a baking pan, pour in the wine. Lay the fresh haddock or scrod on top of the wine and spoon some of the wine over the fish just to coat lightly. Sprinkle to taste with fresh ground pepper. Place the bay scallops on top of and around the fish. Sprinkle with the fresh dill weed. Finally, evenly pour the cracker crumbs over the top of the fish. Dot the top with butter slices. Bake for 20 to 25 minutes until the fish is cooked at its thickest point. Serve with lemon slices and your favorite rice dish such as a pilaf or the like.
BAKED HADDOCK (OR SCALLOPS/COD)
This is a delicious breadcrumb topping for haddock, scallops or cod. I have lightened it up by using light butter. The lemon and white wine provide a great flavor.
Provided by 2ReDsOx 2
Categories Healthy
Time 22m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- Wash and dry fish fillets, then season with salt.
- Meanwhile, mix breadcrumbs, melted butter, juice of a lemon, salt, pepper, and garlic powder.
- You will need to spray some cooking spray on the breadcrumbs to make sure they are moist enough. The breadcrumbs should be forming into moist crumbs.
- Place fish in shallow baking pan.
- Pour the white wine around the fish, making sure it does not actually cover the fish.
- Place the breadcrumb mixture evenly over the fish.
- Put the fish(for haddock or cod) in the oven for about 10-12 minutes, until almost done.
- You then may want to broil the fish for a minute or two just to crisp up the topping.
Nutrition Facts : Calories 271.1, Fat 5.9, SaturatedFat 2.9, Cholesterol 61.7, Sodium 446.4, Carbohydrate 22.6, Fiber 1.3, Sugar 2.8, Protein 20.3
COD DELIGHT
I used to make this in the oven, but then I discovered that microwave lets me enjoy it even faster. It's a pretty dish to serve company. In fact, many of my friends and family now cook this at home. -Nancy Daugherty, Cortland, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first nine ingredients. Place cod in an 11x7-in. baking dish; top with tomato mixture. Sprinkle with seafood seasoning. Microwave, covered, on high 5-6 minutes or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 154 calories, Fat 8g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 304mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
SEAFOOD TRIO W/SHRIMP, SCALLOPS AND CRAB
This is my re-creation of a fabulous dish of shrimp, scallops and crab that I enjoyed in Northern California almost 40 years ago. It made such an impression on me that I've tried to find someone... anyone... who served it ever since, but with no success. Now, here is my own version that I believe captures the original qualities I've tried so many years to find. A very nice factor with this recipe is you don't need fresh seafood to make it. We live 45 miles from the nearest fresh fish market, so we've learned to not depend on fresh fish for the success of our recipes. If you have access to fresh shellfish for this recipe, it will be even better, but if you need to use IQF seafood, the recipe will work perfectly well if you simply allow your shellfish to thaw gently, either in cold running water, or overnight in the refrigerator. The sauce is not heavy but still rather rich, and will actually thin some as it cooks because the shellfish will give up some of its moisture.
Provided by Rare Affaire
Categories Crab
Time 55m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Heat olive oil in heavy-bottomed sauce pan over medium-low heat.
- Add scallion and a good pinch of salt. Cook about 5 minutes, stirring frequently. Do not allow to brown.
- Add flour and stir until all oil is absorbed, forming a heavy paste.
- Cook paste (this is a white roux with scallions in it at this stage) for about 2 minutes, stirring constantly to avoid browning.
- Add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.
- Add 1/2 of the clam juice, repeating the process.
- Stir in the wine.
- Stir in the cream.
- Add cayenne and white pepper.
- Bring sauce to a very low simmer. Taste sauce and adjust salt to taste. (I usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.).
- Test the thickness by dipping a spoon into the sauce and letting it run off. It should be just thick enough to coat and cling to the back of the spoon -- this is called "nappe" (pronounced "na-pay" by my culinary instructor but my college French professor would have said "nap",) in classical cooking. If it is too thick, add a bit more clam juice or cream until you get the desired thickness, and reheat to a very low simmer.
- Add parsley and stir to incorporate.
- Preheat 2 oval ramekins (we use about a 4"x6" size, but any oval large enough to contain 12 oz of seafood will work) by running them under hot water.
- Place 1/2 of shrimp in one end of each ramekin. Place 1/2 of crab in opposite end of each ramekin. Place 1/2 of scallops in the center of each ramekin. (Yes, you want the seafood separated into neat little sections. It works. Trust me.).
- Pour 1/2 of the sauce evenly over the contents of each ramekin. Don't worry if the sauce wants to stick on the top -- it will run down into the seafood as the "casserole" bakes.
- If desired, you can put a thin layer of panko to the top of each ramekin. (This is not how the original was done, but my sister likes a bit of contrast in her textures so I do this when I'm cooking for her as well, and it certainly doesn't hurt anything.).
- Bake for 20 minutes, or until the top begins to show signs of browning. If there is no sign of browning after 20 minutes, raise the shelf and turn your oven to broil. Broil for no more than 5 minutes! This depends on your oven, and if you cook the seafood too long, you will get rubbery seafood.
- Remove from oven and allow to rest for 5 minutes before serving.
Tips:
- Choose fresh, high-quality seafood: The quality of your seafood will greatly impact the final dish. Look for fish and scallops that are firm and have a mild, briny smell.
- Season the seafood well: Don't be afraid to season your seafood generously. A simple combination of salt, pepper, and lemon juice can go a long way.
- Don't overcook the seafood: Seafood cooks quickly, so it's important to keep an eye on it to prevent overcooking. Overcooked seafood is tough and chewy.
- Use a variety of vegetables: This recipe calls for a variety of vegetables, including broccoli, carrots, and zucchini. Feel free to use your favorite vegetables or whatever you have on hand.
- Don't be afraid to experiment: This recipe is a great starting point, but feel free to experiment with different flavors and ingredients. For example, you could add a splash of white wine or some chopped herbs.
Conclusion:
Baked fish and scallop delight is a delicious and healthy seafood dish that's perfect for a weeknight meal. It's easy to make and can be tailored to your own preferences. With its flaky fish, tender scallops, and colorful vegetables, this dish is sure to be a hit with the whole family.
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