Best Seafood Trio Pats Recipes

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SEAFOOD TRIO W/SHRIMP, SCALLOPS AND CRAB



Seafood Trio W/Shrimp, Scallops and Crab image

This is my re-creation of a fabulous dish of shrimp, scallops and crab that I enjoyed in Northern California almost 40 years ago. It made such an impression on me that I've tried to find someone... anyone... who served it ever since, but with no success. Now, here is my own version that I believe captures the original qualities I've tried so many years to find. A very nice factor with this recipe is you don't need fresh seafood to make it. We live 45 miles from the nearest fresh fish market, so we've learned to not depend on fresh fish for the success of our recipes. If you have access to fresh shellfish for this recipe, it will be even better, but if you need to use IQF seafood, the recipe will work perfectly well if you simply allow your shellfish to thaw gently, either in cold running water, or overnight in the refrigerator. The sauce is not heavy but still rather rich, and will actually thin some as it cooks because the shellfish will give up some of its moisture.

Provided by Rare Affaire

Categories     Crab

Time 55m

Yield 2 serving(s)

Number Of Ingredients 14

8 ounces bay shrimp (100 count or smaller)
8 ounces bay scallops (60-80 count... the small, bite-sized ones, not the big guys)
8 ounces lump crabmeat (Dungeness is my favorite and was used in the original, but your region may have something you prefer)
4 scallions, sliced very thin (use all the white and as much of the green as you like)
1 1/2 tablespoons olive oil
3 tablespoons Wondra Flour (or you may substitute AP flour)
1 cup clam juice (available in bottles or cans near the canned tuna in most stores)
2 tablespoons dry white wine
2 tablespoons cream
sea salt, to taste (kosher can be used)
1 smidgen cayenne (that's about half a pinch)
1 pinch white pepper
1 tablespoon flat leaf parsley, minced
1/4 cup panko breadcrumbs (optional) or 1/4 cup Italian seasoned breadcrumbs (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Heat olive oil in heavy-bottomed sauce pan over medium-low heat.
  • Add scallion and a good pinch of salt. Cook about 5 minutes, stirring frequently. Do not allow to brown.
  • Add flour and stir until all oil is absorbed, forming a heavy paste.
  • Cook paste (this is a white roux with scallions in it at this stage) for about 2 minutes, stirring constantly to avoid browning.
  • Add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.
  • Add 1/2 of the clam juice, repeating the process.
  • Stir in the wine.
  • Stir in the cream.
  • Add cayenne and white pepper.
  • Bring sauce to a very low simmer. Taste sauce and adjust salt to taste. (I usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.).
  • Test the thickness by dipping a spoon into the sauce and letting it run off. It should be just thick enough to coat and cling to the back of the spoon -- this is called "nappe" (pronounced "na-pay" by my culinary instructor but my college French professor would have said "nap",) in classical cooking. If it is too thick, add a bit more clam juice or cream until you get the desired thickness, and reheat to a very low simmer.
  • Add parsley and stir to incorporate.
  • Preheat 2 oval ramekins (we use about a 4"x6" size, but any oval large enough to contain 12 oz of seafood will work) by running them under hot water.
  • Place 1/2 of shrimp in one end of each ramekin. Place 1/2 of crab in opposite end of each ramekin. Place 1/2 of scallops in the center of each ramekin. (Yes, you want the seafood separated into neat little sections. It works. Trust me.).
  • Pour 1/2 of the sauce evenly over the contents of each ramekin. Don't worry if the sauce wants to stick on the top -- it will run down into the seafood as the "casserole" bakes.
  • If desired, you can put a thin layer of panko to the top of each ramekin. (This is not how the original was done, but my sister likes a bit of contrast in her textures so I do this when I'm cooking for her as well, and it certainly doesn't hurt anything.).
  • Bake for 20 minutes, or until the top begins to show signs of browning. If there is no sign of browning after 20 minutes, raise the shelf and turn your oven to broil. Broil for no more than 5 minutes! This depends on your oven, and if you cook the seafood too long, you will get rubbery seafood.
  • Remove from oven and allow to rest for 5 minutes before serving.

SEAFOOD TRIO WITH FIRE ROASTED TOMATO GARLIC SAUCE



Seafood Trio With Fire Roasted Tomato Garlic Sauce image

My husband and I came up with this delicious dish. It's so tasty, quick, and easy! Pair it with a good loaf of crusty bread to soak up all the wonderful broth! We love garlic so used a lot, but add to taste

Provided by cookiemakinmama

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb mussels
1/2 lb scallops
1 lb large shrimp
2 tablespoons olive oil
1/2 cup chopped onions or 1/2 cup shallot
2 -5 garlic cloves, chopped
1 (14 ounce) can fire-roasted tomatoes
1/2 cup chicken stock

Steps:

  • add onion to olive oil over medium heat.
  • cook until translucent.
  • add garlic and cook for 1-2 minutes.
  • add tomatoes and chicken stock.
  • bring to a boil.
  • add seafood to pot and cover.
  • cook for 5-6 minutes or until mussels have opened and shrimp and scallops are opaque.

Nutrition Facts : Calories 630.6, Fat 22.5, SaturatedFat 3.5, Cholesterol 379.2, Sodium 2754.8, Carbohydrate 28.9, Fiber 2.7, Sugar 7.4, Protein 75.4

CHICKEN AND SEAFOOD TRIO IN A BASKET



Chicken and Seafood Trio in a Basket image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 18

3/4 pound asparagus, trimmed and cut into 2 inch lengths
1/2 pound mixed seafood (choose from firm white fish fillets, scallops and shrimp)
1/4 pound boneless, skinless chicken breast
1 tablespoon cornstarch
1 egg white
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons cooking oil
2 teaspoons minced ginger
1 green onion, finely chopped
3/4 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon cornstarch dissolved in 2 teaspoons water
2 six inch metal strainers
Cooking oil
1 medium potato, peeled and shredded
1 teaspoon cornstarch

Steps:

  • Bring a large pan of water to a boil. Add asparagus and cook until tender yet crisp; about 2 minutes. Drain.
  • Cut seafood and chicken into 1/2 inch cubes. Coat both with cornstarch, egg white, salt and pepper.
  • Place a wok over high heat until hot. Add oil and swirl to coat the sides. Add ginger and cook, stirring until fragrant, about 10 seconds. Add seafood, chicken and green onions and stir fry for 1 minute. Add broth, oyster sauce, and fish sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add asparagus and toss to mix.
  • To make basket, heat cooking oil in a wok for deep frying to about 30 degrees F. Rinse shredded potato under cold running water; squeeze well to remove as much moisture as possible and pat dry with paper towels. Toss potato with cornstarch. Dip strainers into hot oil to coat them. Line one strainer with potato to a thickness of about 3/8 inch. Nest second strainer on top, and immerse strainers in oil. Deep fry until golden brown. Remove potato from the basket and drain on paper towels. Fill immediately with seafood mixture.

SEAFOOD TRIO - PAT'S RECIPE



Seafood Trio - Pat's recipe image

This is a wonderful creamy fish casserole, for a cold winter supper, and it's special enough for a buffet table at a party! Using sea scallops cut in half or quartered are fine for this dish; add cooked shrimp, and a fillet of fresh codfish, along with the other ingredients for a taste sensation. Pat Cudmore of Cape Cod shared this with me, and I served it at a rehearsal dinner for my son's friends and family the night before his wedding.

Provided by Beth M. @BakinTime

Categories     Fish

Number Of Ingredients 16

1 1/2 cup(s) shredded american cheese, or other mild cheese
3 can(s) cream of mushroom soup
1/2 cup(s) light cream
1/4 cup(s) dry sherry
1 teaspoon(s) worcestershire sauce
1/2 cup(s) chopped green or red bell pepper
1/2 cup(s) chopped onion
2 cup(s) cooked pasta, i used bowties
1 pound(s) cooked shrimp
1 pound(s) raw scallops, if large cut into quarters
1 cup(s) small mushrooms, white button, or sliced
1 tablespoon(s) lemon juice
2 tablespoon(s) fresh parsley, minced
1 pinch(es) garlic powder, or 1 clove minced and sauteed
1 - fillet of codfish, uncooked, cut into bite-sized pieces
4 tablespoon(s) butter for sauteing.

Steps:

  • Preheat oven to 350 degrees. Butter a large casserole,about three quart-size or 9"X12" baking dish.
  • Shred the cheese; chop the bell pepper; chop the onion; boil water for the bowtie pasta and cook pasta.
  • Saute the peppers and onions in 2 Tbs.butter until soft,add the minced garlic if using fresh garlic. Cook the mushrooms in 2 Tbs.butter until slightly soft. Mix peppers,onions, mushrooms and parsley.
  • Heat soup and add cheese and stir to melt cheese, add lemon juice, worcestershire sauce, cream, dry mustard and sherry.
  • Mix remaining ingredients-shrimp,scallops,codfish, and peppers/onion/mushroom mixture. Pour into casserole, and bake until hot about 30 minutes.

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