Best Shrimp And Scallops In Goat Milk Sauce Recipes

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CREAMY TUSCAN SHRIMP AND SCALLOPS



Creamy Tuscan Shrimp and Scallops image

Provided by Amy @ The Blond Cook

Categories     Seafood

Time 20m

Number Of Ingredients 12

1/2 pound sea scallops
1/2 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt (more or less, to taste)
1/4 teaspoon freshly cracked black pepper (more or less, to taste)
2 tablespoons olive oil
1 tablespoon freshly minced garlic
1 cup chicken broth
1 cup heavy cream
3/4 cup sun dried tomatoes in oil, drained and thinly sliced
3/4 cup shredded Parmesan cheese
1/4 teaspoon Italian seasoning
3 cups tightly packed fresh spinach

Steps:

  • Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
  • Heat olive oil in a large skillet over medium high heat. Cook scallops first - Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
  • Add more olive oil to the skillet if necessary and cook shrimp - Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
  • Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
  • Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
  • Bring to a boil, reduce heat and simmer 3-4 minutes. Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).
  • Season with salt and pepper, if desired.
  • Return shrimp and scallops to skillet and serve topped with cream sauce.
  • Optional: serve over cooked pasta, if desired.

SHRIMP & SCALLOP MARINARA



Shrimp & Scallop Marinara image

If you love garlic, marinara sauce, shrimp and scallops you will adore this recipe. Omit the scallops if you don't care for them!

Provided by Amanda Harper

Categories     European

Time 45m

Yield 5 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil
6 cloves garlic, pressed
1 can del monte fresh packed tomatoes seasoned with basil garlic & oregano
1 can tomato sauce
1 1/2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 lb angel hair pasta
1 lb small shrimp, peeled and deveined
1/4 lb bay scallop
1 tablespoon chopped fresh parsley
freshly shredded parmesan cheese (optional)

Steps:

  • In a large saucepan, heat 2 tabelspoons of the olive oil with the garlic over medium heat.
  • When the garlic starts to sizzle, add the tomatoes.
  • Season with salt and red pepper.
  • Bring to a boil.
  • Lower the heat, and simmer for 30 minutes, stirring occasionally.
  • Cook pasta according to package directions and drain.
  • Heat the remaining oil in a stir-fry skillet over high heat.
  • Add the shrimp and scallops.
  • Cook, stirring frequently, until the shrimp turns pink.
  • Be very careful not to overcook the seafood, as it will become rubbery if overdone.
  • Add seafood to the marinara, and stir in parsley.
  • Cook for 5 minutes, or until the sauce begins to bubble.
  • Serve over pasta, and top with freshly shredded parmesan cheese if desired.

SHRIMP OR SCALLOPS IN GARLIC BUTTER



Shrimp or Scallops in Garlic Butter image

This dish is really quick, and easy to prepare, but its filled with terrific, rich flavor. I've made it with both the shrimp and the scallops, and both worked very well.

Provided by Kozmic Blues

Categories     Very Low Carbs

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb peeled and deveined shrimp or 1 lb sea scallops, your choice
3 tablespoons butter
1 small shallot, finely minced
3 cloves garlic, mashed into a paste (or finely minced)
2 tablespoons sherry wine
2 tablespoons fresh minced parsley, for garnish

Steps:

  • In a large skillet, heat butter over medium high heat.
  • When butter begins to foam, add the garlic paste and shallot and saute for a minute or two, to soften a bit.
  • Add the seafood of your choice: For the shrimp, saute for 2-3 minutes or until shrimp turn pink.
  • For the scallops, saute 3-5 minutes, or until scallops turn opaque.
  • Once the seafood is cooked through, remove to a plate and cover.
  • Add the sherry to the melted butter and warm through for about a minute or two.
  • Pour sauce over seafood, top with parsley, and serve.

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE



Shrimp and Scallops in Garlic Cream Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/4 cup olive oil, plus 2 tablespoons
5 cloves garlic, finely chopped
4 cloves shallots, chopped
2 cups white wine
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
1 teaspoon chopped thyme leaves
2 cups heavy cream
1 1/2 pounds (20/30 count) sea scallops
1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on
1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment
1/2 cup grated Pecorino Romano

Steps:

  • In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

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