Best Scallop And Shrimp Fritters With Chipotle Mayonnaise Recipes

SEAFOOD FRITTERS

Steps:

• whisk first 4 ingredients in a large bowl.
• make a well in the center.
• add eggs, scallions, scallops, shrimp, red onion, clam juice, ale and jalapeno, stir well to blend preheat oven to 250.
• pour oil into skillet to reach 1 inch, heat over medium-hi.
• working in batches drop batter by heaping spoonfuls into oil, fry about 3 minutes per side remove to a paper towel lined pan and keep warm in oven.
• serve with lemon wedges and tartar sauce.

FRITTATA (SHRIMP OR SCALLOPS)

Steps:

• Preheat oven to 400 degrees.
• Bring 1 cup of water to a boil and add the 1 tablespoon of salt.
• Quickly blanch either the shrimp or the scallops in the salted water, then drain and toss in the melted butter.
• Season with the salt and pepper to taste and set aside.
• In a large bowl, beat the eggs with salt and pepper to taste.
• Heat the olive oil in a large, 9 inch, cast iron or oven proof skillet over high heat and pour in the eggs.
• Cook, stirring constantly, until the eggs are almost coagulated.
• The eggs should be semi-solid.
• Add the shrimp or scallops and distribute them evenly.
• Place the skillet into the oven and bake for 3 to 5 minutes, until the eggs are completely done.
• Remove from oven, top with parsley and serve.

SCALLOP FRITTERS

Steps:

• In a large saucepan, heat 2" of oil to 350 degrees. Meanwhile, in a medium bowl, whisk the all purpose floue with cornmeal, baking powder, 1 1/4 teaspoons of salt and pinch of black pepper. Add the eggs, clam broth, and beer, and whisk until the batter is smooth. Fold in scallops, scallions, onion, and jalapeno.
• Working in batches, drop heaping teaspoons of the batter into the oil and fry, turing occasionally, until golden brown all over, about 7 minutes. Using a slotted spoon, transfer the fritter to paper towels. Serve with tartar sauce and lemon wedges.

SCALLOPS WITH CHIPOTLE-ORANGE SAUCE

Steps:

• Melt 1 tblsp. butter in large skillet over medium-high heat, add olive oil.
• Season scallops with paprika and 1/8 teaspoon salt.
• Add scallops to pan and cook quickly approximately 2 to 3 minutes on each side or until browned. Do not overcook scallops!
• Remove from pan and set aside, keep warm.
• Add orange juice, zest and chile to pan, scraping to loosen browned bits.
• Bring to a boil, cook about 2 minutes.
• Add remaining butter and salt, stirring with a whisk until sauce is smooth.
• Serve scallops with sauce, sprinkle with onions.
• Recommend serving with rice and steamed broccoli florets.

SCALLOP AND SHRIMP FRITTERS WITH CHIPOTLE MAYONNAISE

Steps:

• Make chipotle mayonnaise:
• Stir together mayonnaise, chiles, adobo sauce, and lemon juice in a small bowl, then season with salt.
• Make fritters:
• Purée scallops, egg white, shallot, salt, and pepper in a food processor. Add cream and pulse until just combined. Transfer mixture to a bowl and stir in shrimp. Chill, covered, 10 minutes.
• Put bread crumbs in a pie plate. Drop 6 (2-tablespoon) mounds of scallop mixture onto crumbs, then gently coat with crumbs and shape mounds into 3-inch patties. Transfer as coated to a wax-paper-lined tray. Make 6 more patties in same manner with remaining scallop mixture and crumbs.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, turning once, until golden and firm to the touch, about 4 minutes total. Drain on paper towels.
• Serve fritters with chipotle mayonnaise.