Best Seitan Seafood Scallops Fish Clams Shrimp Recipes

SEAFOOD CASSEROLE

Seafood Casserole image

This seafood casserole is full of shrimp and scallops so it's a seafood lover's delight. Perfect for Lent.

Provided by Judith Hannemann

Categories Dinner

Time 30m

Number Of Ingredients 9

Ingredients

8 oz haddock (cleaned and skinned - see NOTES)
1 lb scallops (see NOTES)
1 lb large shrimp (cleaned and deviened)
3- 4 garlic cloves (minced)
1/2 cup heavy cream ((or up to 3/4 cup))
1/2 cup shredded Swiss cheese
2 tbs grated Parmesan
Paprika
Sea salt and pepper

Steps:

Preheat oven to 375 degrees F.
Spray a glass or ceramic 7 x 11 baking dish with cooking spray
Cut haddock into about 1 1/2 in chunks and lay in pan. Add shrimp and scallops. Sprinkle with salt and pepper to taste.
Add minced garlic to fish and shrimp
Pour heavy cream over the fish and add Swiss cheese.
Sprinkle with paprika and Parmesan cheese. Bake for about 15-20 minutes being careful to not over bake so the shrimp doesn't overcook

Nutrition Facts : ServingSize 1 serving, Calories 271 kcal, Carbohydrate 5 g, Protein 34 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 266 mg, Sodium 1015 mg, Fiber 1 g, Sugar 1 g

SHRIMP, CLAMS, AND SCALLOPS PASTA

Shrimp, Clams, and Scallops Pasta image

Seafood combined with a savory red sauce over pasta will tease your senses! I serve mine with fresh garlic bread and a green garden salad. YUM!

Provided by Hawn

Categories Main Dish Recipes Seafood Main Dish Recipes Clams

Time 1h15m

Yield 8

Number Of Ingredients 18

Ingredients

2 teaspoons extra virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
½ cup white wine
1 tablespoon sugar
1 teaspoon salt
2 teaspoons dried oregano
1 tablespoon crushed red pepper flakes
1 bay leaf
1 (16 ounce) package uncooked spaghetti
1 pound clams
2 teaspoons extra virgin olive oil
1 pound shrimp
1 pound scallops
1 clove garlic, minced
½ cup grated Parmesan cheese

Steps:

Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.

Nutrition Facts : Calories 450 calories, Carbohydrate 59.2 g, Cholesterol 129.6 mg, Fat 6.5 g, Fiber 6 g, Protein 36.8 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.5 g