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Red Snapper Scallop Recipes
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CCP: 1
Poached Red Snapper Fillets With Scallop Mousse In Cabbage Packets
Prepare the mousse bring a small skillet partially filled with water to a simmer.
Drop in the cabbage leaves for about 30 seconds until they are just softened and pliable.
Remove, plunge them into cold water, then blot them dry.
With a sharp paring knife,... - 43.4824
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Scallops With Snapper And Prawns
1. Pat the scallops dry between sheets of kitchen paper. Put the butter and oil into a shallow heatproof casserole or browning dish and microwave on HIGH for 1 1/2 minutes.
2. Add the scallops, piercing each with a knife point, and turn until coated in the... - 36.5047
Seafood Fettuccine
MAKING
1) In a pan, add butter and heat.
2) Mix in seafood, salt, pepper, nutmeg, and flour.
3) Stir for 30 seconds.
4) Add hot fettuccine to the seafood mixture.
5) Immediately add in heavy cream.
6) Stirring constantly till thickened and the fettuccine is... - 42.3056
Broiled Fish
1. Remove head and tail if desired, split and clean.
2. Wipe dry, sprinkle with salt and pepper and place on greased broiler, flesh side up.
3. Place 3 inches from broiler heat; broil 10 minutes.
4. Turn and broil until skin is brown and crisp.
5. Serve... - 22.2876
Peruvian Seviche
Slice the raw fish into thin strips.
If scallops are used, leave them whole.
Split the peppers down the side, remove and discard the seeds.
Cut the peppers crosswise into thin strips.
Combine the fish, peppers, onion, lime juice and salt.
Chill overnight or... - 32.9006
Spanish-style Ceviche
Spanish love their seafood and know to eat it too! And ceviche is a classic example of that. Keith Snow teaches you how to storm up this classic Spanish-style seafood dish at home using a gamut of flavors and ingredients, ranging from tomato to avocado to... - 118.393
Saffron Bouillabaisse
1. In a large kettle heat the oil, add the celery, onion, garlic, leek, thyme and bay leaf and cook five minutes.
2. Add the tomatoes, clam juice, wine, fennel, saffron, salt, pepper and pars ley and simmer fifteen minutes.
3. Add the seafood and cook fifteen... - 29.1628
Bouillabaisse
1. In a large kettle heat the oil, add the celery, onion, garlic, leek, thyme and bay leaf and cook five minutes.
2. Add the tomatoes, clam juice, wine, fennel, saffron, salt, pepper and parsley and simmer fifteen minutes.
3. Add the seafood and cook fifteen... - 36.5519
Bouillabaisse
MAKING
1) In a pot, heat oil and sauté the carrots, celery, onions and fennel for 5 minutes.
2) Add the tomatoes, garlic, and saffron, sauté for 5 minutes.
3) Add the stock, bay leaves, fennel seed and oregano.
4) Bring to a boil, cover and simmer for... - 45.7443
Bouillabaisse
GETTING READY
1. Cut fish into bite-sized pieces
2. Shell shrimp, lobster or crab if desired
3. Scrub clams, mussels, oysters or lobster claws well
MAKING
4. Heat oil, saute onions, shallots and garlic about 10 minutes
5. Add liquid, tomatoes and seasonings,... - 45.5335
Terrine De Coquilles
Preheat oven to 350F (175C).
Butter a rectangular 1-quart terrine or 8" x 5" loaf pan; set aside.
Cut fillets into large pieces.
Reserve half of scallops.
In a blender or food processor fitted with a metal blade, puree fish and remaining half of scallops.
Add... - 41.3112
