Best 2 Clam Shrimp Scallop Pan Roast Recipes

Clam shrimp scallop pan roast is a delightful seafood dish that combines the flavors of tender clams, succulent shrimp, and delicate scallops in a savory sauce. This flavorful dish is perfect for a special occasion or a casual weeknight meal. The combination of seafood and vegetables creates a symphony of flavors that will tantalize your taste buds. Whether you are a seasoned chef or a novice cook, this article will guide you through the process of creating a delicious clam shrimp scallop pan roast that will impress your family and friends.

Here are our top 2 tried and tested recipes!

CLAM, SHRIMP, & SCALLOP PAN ROAST

Clam, Shrimp, & Scallop Pan Roast image

Categories Bread Sauce Roast Clam Scallop Shrimp Simmer Boil

Yield feeds 4

Number Of Ingredients 15

Ingredients

The Shellfish
2 dozen littleneck clams
1/4 cup olive oil
6 large cloves garlic, minced
1 cup clam juice
1 cup white wine
6 tablespoons Mutha Sauce (page 165)
1 teaspoon crushed red pepper
1 tablespoon Worcestershire sauce
1/2 to 3/4 pound shrimp, in the shell (12 to 16 total)
1/2 pound sea scallops (preferably dry-packed)
1 tablespoon heavy cream
10 fresh basil leaves, chopped
The Garnish
2 tablespoons chopped fresh Italian parsley

Steps:

Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don't open.)
Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
Toss in the shrimp and scallops. Simmer til they're cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.

CLAM, SHRIMP AND SCALLOP PAN ROAST

Clam, Shrimp and Scallop Pan Roast image

From "Dinosaur Barbeque, An American Roadhouse" by John Stage and Nancy Radke. The book says, "Shellfish lovers drool over the drunken-sweet richness of the sea infusing every inch of this dish. You can use clams, shrimp and scallops or substitute your own favorites: mussels, oysters or even some firm-fleshed fish. Just be sure to serve the pan roast with a spoon and plenty of good bread to sop up all the tasty sauce."

Provided by Epi Curious

Categories < 30 Mins

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Ingredients

2 dozen littleneck clams
1/4 cup olive oil
6 large garlic cloves, minced
1 cup clam juice
1 cup white wine
6 tablespoons barbecue sauce (use Mutha Sauce, recipe posted separately on this site)
1 teaspoon crushed red pepper flakes
1 tablespoon Worcestershire sauce
1/2-3/4 lb shrimp, in the shell
1/2 lb sea scallops (preferably dry-packed)
1 tablespoon heavy cream
10 fresh basil leaves, chopped
2 tablespoons fresh Italian parsley, chopped

Steps:

Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside.
Heat the oil over medium-high heat in a pan that you can cover later.
Throw in the garlic and cook for a few minutes.
Pour in the clam juice, wine and Mutha Sauce.
When the mixture is bubbling, add the clams.
Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open and keep them warm. (Throw out any clams that don't open.).
Boil and reduce the pan juices over high heat for about 8 minutes.
Sprinkle in the red pepper and season up the sauce with Worcerstershire.
Toss in the shrimp and scallops. Simmer until they're cooked and have just turned opaque, about 4 minutes.
Swirl in the cream and basil.
Return the clams to the pan and gently stir together all the shellfish.
Sprinkle with parsley and serve steaming hot.

Nutrition Facts : Calories 410, Fat 17.4, SaturatedFat 3.1, Cholesterol 163.9, Sodium 717.6, Carbohydrate 17.6, Fiber 0.8, Sugar 4, Protein 33.8

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid any scrambling during the cooking process.
Use Fresh Seafood: The fresher the seafood, the better your pan roast will taste. If possible, try to buy seafood that was caught or harvested within the last 24 hours.
Don't Overcook the Seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will become tough and rubbery.
Use a Well-Seasoned Pan: A well-seasoned pan will help to prevent the seafood from sticking and will also add flavor to the dish.
Don't Crowd the Pan: When you're adding the seafood to the pan, don't crowd it. If the pan is too crowded, the seafood will steam instead of sear.
Deglaze the Pan: After you've removed the seafood from the pan, deglaze the pan with a little bit of white wine, chicken broth, or lemon juice. This will help to loosen any browned bits from the bottom of the pan and add flavor to the sauce.
Serve Immediately: Pan roast is best served immediately. The seafood will continue to cook if it sits, so don't let it sit for too long before serving.

Conclusion:

Clam, shrimp, and scallop pan roast is a quick and easy seafood dish that's perfect for a weeknight meal. It's also a great way to use up leftover seafood. With a few simple tips, you can make a pan roast that's flavorful, juicy, and packed with seafood. So next time you're looking for a quick and easy seafood dinner, give clam, shrimp, and scallop pan roast a try. You won't be disappointed!