Best 3 Scallop Pan Roast Recipes
Are you looking for a delectable and easy-to-make dish that will tantalize your taste buds? Look no further than scallop pan roast! This classic seafood dish combines tender scallops with a flavorful blend of vegetables and seasonings, all seared to perfection in a hot pan. With just a few simple ingredients and minimal prep time, you can create a restaurant-quality meal in the comfort of your own home. Get ready to embark on a culinary journey as we delve into the secrets of preparing the ultimate scallop pan roast.
Let's cook with our recipes!
CLAM, SHRIMP, & SCALLOP PAN ROAST
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
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
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
SCALLOP PAN ROAST
Steps:
- 1. In a heavy saucepan over low heat combine clam juice, 2 tablespoons butter, chili sauce, Worcestershire sauce, gin, paprika, celery salt and tobasco; bring just to a simmer. 2. Add scallops and let cook for 30 seconds without simmering (if you see a bubble pull pan off heat for a few seconds). Add cream and milk and continue to heat until simmering until mixture is steaming hot and scallops are opaque, about 2 minutes longer. 3. Place a piece of toast in each of two bowls and then add pan roast, dividing scallops evenly. Float remaining butter on top. 1/2 tablespoon a bowl. Eat immediately.
Tips:
- Use fresh, high-quality scallops. Fresh scallops have a sweet, briny flavor and a firm, slightly bouncy texture. Avoid scallops that are slimy or have a strong fishy smell.
- Sear the scallops properly. Searing the scallops creates a golden brown crust and helps to lock in the juices. To sear the scallops, heat a large skillet over medium-high heat. Add a little oil and then add the scallops. Cook for 2-3 minutes per side, or until the scallops are golden brown and opaque in the center.
- Don't overcook the scallops. Scallops are very delicate and can easily be overcooked. Overcooked scallops will be tough and rubbery. Cook the scallops for just a few minutes per side, or until they are cooked through.
- Use a variety of ingredients. Scallops can be paired with a variety of ingredients, such as vegetables, grains, and sauces. Get creative and experiment with different flavor combinations.
- Serve the scallops immediately. Scallops are best served immediately after they are cooked. This will help to preserve their delicate flavor and texture.
Conclusion:
Scallops are a delicious and versatile seafood that can be cooked in a variety of ways. By following the tips above, you can cook scallops that are perfectly seared, tender, and flavorful. Enjoy!
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