Best Clay Hill Farms Seafood Scampi Recipes

CLASSIC SHRIMP SCAMPI

Steps:

• Melt 1 1/2 teaspoons butter in a small skillet over medium-high heat, then add the panko and cook, stirring constantly, until the breadcrumbs are golden and toasty-scented, about 2 minutes. Set aside.
• Sprinkle the shrimp on both sides with salt. Heat a large skillet over medium-high heat and add the canola oil. When the oil begins to smoke lightly, quickly arrange the shrimp in a single layer, with a little space between each. Brown the shrimp on their first sides, adding a couple of pieces of the butter around the shrimp to add flavor as they brown, 1 to 2 minutes. Turn the shrimp on their second sides and brown, 1 to 2 minutes. Quickly transfer the shrimp to a plate.
• Return the skillet to medium heat. Add the remaining butter and the garlic to the skillet. Press the garlic into the melting butter to break up any clumps. Add the wine and stir up the brown bits in the bottom of the skillet. Add the Worcestershire, hot sauce and lemon zest. Simmer until the garlic softens and the wine reduces down to a lush sauce, 3 to 5 minutes. Add the parsley and squeeze the juice from half a lemon into the sauce.
• Return the shrimp to the skillet and sprinkle with the red pepper flakes. Toss the shrimp in the sauce to coat well. Remove the skillet from the heat. Sprinkle the shrimp with some more lemon juice and the toasted panko and transfer to a platter.
• Serve with crusty bread, if using.

SEAFOOD SCAMPI

Steps:

• In the top of a large double boiler set over simmering water, combine the butter and oil.
• When the butter has melted, add the garlic.
• When the garlic becomes translucent, stir in the parsley, lemon juice and wine.
• When this liquid is hot, add the seafood (this should be about 20 minutes before serving).
• The scallops will be firm but not hard, the shrimp, pink, and the haddock, flaky, when done.
• Serve over the pasta of your choice.

THE BEST SHRIMP SCAMPI

Steps:

• Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
• Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
• Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.

SEAFOOD SCAMPI

Steps:

• In a bowl mix first 7 ingredients.
• Pat seafood dry.
• In nonstick 12 inches skillet, heat 2 tsp oil over medium heat.
• Add scallops and cook 2-3 minutes or until just opaque,turn over once. Transfer to medium bowl.
• Add remaining oil to skillet and cook shrimp 2-3 minutes or until just opaque stirring frequently. Transfer to medium bowl.
• Add tomatos, basil,and wine to skillet; cook until almost dry, stirring.
• Stir in butter until just melted.
• Remove from heat and stir in seafood.

VENUS DE MILO SEAFOOD SCAMPI

Steps:

• In a heavy sauté pan melt 4 tablespoons of butter.
• When the butter begins to bubble add the garlic and shrimp and sauté for about a minute.
• Next add the scallops and the lobster meat and sauté until the scallops are white and firm.
• Sprinkle the flour over the seafood while tossing or stirring.
• Add the clam juice, white wine, parsley, and lemon juice and simmer for about a minute or until the liquid begins to thicken.
• Add the light cream and return to a simmer. Adjust seasoning and add the butter swirl just before serving.
• Serve over hot angel hair pasta.
• NOTE: What is a butter swirl? A butter swirl is a portion of tempered butter that is added to a sauce just before serving to enhance the flavor, texture, and appearance. A butter swirl will aid in binding a sauce and it will also introduce a sheen, which is a visually appealing. By tempered we mean butter that is at room temperature.

CHICKEN SCAMPI

Steps:

• Cut chicken into stips about 1/2" thick In a skillet heat the butter and olive oil over medium high until the butter is melted.
• Add the parsley, basil, oregano and garlic.
• Saute for 3 minutes Add chicken and saute an additional three minutes or until white.
• Lower heat and continue to cook for 15 minutes or until the chicken is cooked throughout.
• If you like more sauce, additional butter can be added.

CLASSIC SHRIMP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
• Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.