Best Prawns And Scallops On The Half Shell Recipes

CRUDO ON THE HALF SHELL

Steps:

• Place the scallops in a single layer in a resealable plastic bag and freeze for 1 hour. (This makes them firmer and easier to dice.) Cut the frozen scallops into 1/4 -inch pieces.
• Rinse the clams under cold water to remove any grit. Shuck the clams: Slide a clam knife between the shells and twist to pry them apart. Detach the clam from the top shell, then slide your knife under the clam to detach it from the bottom shell. Remove any shell fragments from the meat, then coarsely chop. (Clean and reserve 16 half shells for serving.)
• Toss the scallops and clams with the lemon juice, olive oil and jalapeno in a medium bowl. Spoon into the reserved clam shells. Sprinkle with salt and serve immediately.

PRAWNS AND SCALLOPS ON THE HALF SHELL

Steps:

• 1. Wash scallop shells and place on a cookie sheet. Preheat broiler.
• 2. Peel and devein prawns, then coarsely chop. Quarter bay scallops. In a medium saucepan over medium-high heat, combine shellfish and wine and heat until bubbling. Cook until scallops are opaque (about 1 minute), stirring constantly. Drain and reserve cooking wine. Set scallops and prawns aside.
• 3. In the same pan, heat butter over medium heat and sauteed mushrooms until they begin to exude moisture. If mixture gets too dry and begins to stick, add a small amount of reserved cooking wine. Stir in flour and cook for 2 minutes.
• 4. Add milk in a thin stream, stirring constantly with a whisk. Sauce should thicken immediately. If it doesn't, continue to cook over medium heat, stirring, until it is the consistency of heavy cream. Add Parmesan, scallops, and prawns, and remove from heat.
• 5. Spoon an equal amount of seafood mixture into each scallop shell. Top with bread crumbs and broil until lightly browned and bubbling (3 to 5 minutes). Serve hot (see Note).
• 6. Note: For easier service, fold a linen napkin under scallop shells to keep them from tipping on the plate.

FRESH BAY SCALLOPS ON THE HALF SHELL

Steps:

• 1. When cleaning your scallops only remove the meat from the top shell. Leave the meat attached to the bottom half
• 2. Melt 1 stick of butter with 4 minced cloves of garlic on a low heat. Add your creole seasoning( to your taste) and a generous squeeze of lemon juice. Low heat just to bring the flavors together.
• 3. Crush up the sleeve of crackers and put in separate bowl. Cut the tomato in 4 pieces, de-seed and dice the flesh fine and add to the cracker mixture.
• 4. Mix together the cracker mixture and melted butter mixture.
• 5. Add "Just A Pinch" of cracker mixture to each scallop. You don't want to over power the flavor of the scallop. I then add more creole seasoning and a sprinkle of parmesan cheese and another squeeze of lemon. Bake at 350 for about 8 minutes

SCALLOPS ON THE HALF SHELL

Steps:

• Preheat the oven to 450 degrees F.
• Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
• Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.
• In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.

PRAWNS AND SCALLOPS ON THE HALF SHELL

Steps:

• Wash scallop shells and place on a cookie sheet.
• Preheat broiler.
• Peel and devein prawns, then coarsely chop.
• Quarter bay scallops.
• In a medium saucepan over medium-high heat, combine shellfish and wine and heat until bubbling.
• Cook until scallops are opaque (about 1 minute), stirring constantly.
• Drain and reserve cooking wine.
• Set scallops and prawns aside.
• In the same pan, heat butter over medium heat and sauteed mushrooms until they begin to exude moisture.
• If mixture gets too dry and begins to stick, add a small amount of reserved cooking wine.
• Stir in flour and cook for 2 minutes.
• Add milk in a thin stream, stirring constantly with a whisk.
• Sauce should thicken immediately.
• If it doesn't, continue to cook over medium heat, stirring, until it is the consistency of heavy cream.
• Add Parmesan, scallops, and prawns, and remove from heat.
• Spoon an equal amount of seafood mixture into each scallop shell.
• Top with bread crumbs and broil until lightly browned and bubbling (3 to 5 minutes).
• Serve hot.
• Note: For easier service, fold a linen napkin under scallop shells to keep them from tipping on the plate.