Seared Scallops, Shrimp Wontons & Vegetable Basmati Rice | Chef Patrick Feury
Seared Scallops, Shrimp Wontons & Vegetable Basmati Rice | Welcome to The Chef's Kitchen, joining us is Chef Patrick Feury and Beverage Director, Samuel McCoy of Danlu. We will be making Seared Scallops, Shrimp Wontons & Vegetable Basmati Rice.
Chef Patrick Feury creates a tasteful new concept featuring Taiwanese street food. His dumplings and Shrimp Pad Thai are complemented by his excellent selections of fried rice.
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seafood gratin recipe - Coquilles St-Jacques
seafood gratin recipe - Coquilles St-Jaques/ this classic French cuisine dish is a brilliant seafood and cheese gratin starter. Juicy scallops, mussels, prawns and shrimps are finished with a rich seafood bisque sauce made from the shells and seafood juices. Topped with Swiss cheese and gratin to perfection. Your dinner parties will never be the same again.
Enjoy,
Igor
Seafood gratin – Coquilles St-Jacques
Ingredients
6 scallops in the shell
1kg fresh mussels
12 whole tiger prawns
handfull brown shrimp or clam meat
1 shallot
½ bulb garlic
50ml brandy
125ml water
1/2 tbsp flour
25gr of butter
50ml of cream
1/2 tsp harrissa paste or a pinch of cayenne pepper
1 tsp tomato puree
200gr of grated Swiss Gruyere
Method
- Steam the mussels in a dry pot for 4minutes until they are all open.
- Remove the mussel flesh and keep the cooking liquid
- Discard the shells
- Peel the tiger prawns
- Keep the heads and the shells
- Add some olive oil to a saucepan and fry the heads and the shells until they are fragrant and turn red.
- Add the brandy and burn off the alcohol.
- Add the chopped up shallot and garlic.
- Add the liquid from the mussels and add water until the shells are covered.
- Simmer the shells for 1 hour.
- Strain the liquid and reduce it by half.
- Clean the scallops and clean the top shell under fresh water. Don’t use soap
- Cut the scallops in 4
- Melt 25gr butter in a saucepan and add ½ tbsp flour
- Cook out the flour
- Add the seafood stock liquid and bring to a light boil and the sauce is thickened.
- Add the cream and the tomato concentrate
- Add 100gr of the grated Gruyere and stir until its melted
- Season with salt and cayenne pepper or harissa
- Fill the scallop shells with the raw scallop meat, chopped up tiger prawns and shrimps.
- Divide the sauce over the shells and sprinkle over the rest off the Gruyere cheese.
- Put the shells in a hot oven under the grill until hot, bubbly and coloured.
Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.
Shrimp & Scallop Fraiche - Blast From The Past
Paula's a newlywed, but so is her son Jaime! Tune in as Jaime joins Paula in the kitchen to make some simple dishes with a romantic touch, including a Shrimp and Scallop Fraiche!
Ingredients:
Shrimp and Scallop
1 tablespoon cognac or wine
3 cloves minced garlic
1 juiced lemon
1/2 stick butter
1 lb fresh sea scallops
1 lb cleaned, peeled, and deveined shrimp
1/2 cup recipe as follows creme fraiche
1 tablespoon cornstarch
2 tablespoons or chicken stock fish stock
4 sprigs fresh basil
1 cup heavy cream
2 tablespoons sour cream
Preparation:
Shrimp and Scallop
1. Prepare creme fraiche ahead of time by combining heavy cream and sour cream
2. Cover with plastic wrap and let stand at room temperature for 12-24 hours
3. Clean, peel and devein shrimp, leaving tails on
4. Pat scallops dry with paper towels and season with salt and pepper
5. Melt butter in a large skillet. Add lemon juice and garlic
6. Place shrimp and scallops in butter and sauté until scallops are opaque, 3-4 minutes per side
7. Remove to a warm platter. Add cognac or wine to pan juice
8. Dissolve cornstarch in stock and add along with creme fraiche to pan
9. Simmer until thickened
10. Pour sauce over shellfish and garnish with basil sprigs
Enjoy Y'all!
Recipe Link:
For more great recipes visit pauladeen.com
$1M SEAFOOD PASTA RECIPE | How to Cook Pasta Seafood | Italian Seafood Recipe
This seafood pasta recipe was inspired by Rylstone Extra Virgin Olive oil and combines fresh ocean flavours of vongole, flat head and prawns with juicy cherry tomatoes and tender asparagus. This seafood pasta recipe is topped with toasted pine nuts and crispy breadcrumbs making every mouthful an absolute sensation.
Buy your Rylstone extra virgin olive oil bottle and experience this fantastic olive oil flavors. When the bottle arrives, open it and have a sip of olive oil to taste the difference and the freshness of this award winning product:
SEAFOOD PASTA RECIPE
INGREDIENTS:
500g fresh tagliatelle pasta
2 Australian Flat Head fillets
2 garlic cloves
300g vongole
300 peeled raw shrimp (scampi)
Rylstone Crooked River extra virgin olive oil
8-10 cherry tomatoes
Pinch of rock salt
Sprinkle of pepper
Generous amount of fresh parsley
Bunch of Asparagus
Chilli
Breadcrumbs
Pine nuts
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Cassolette de Saint-Jacques aux crevettes et aux champignons
Proposez à vos convives une délicieuse cassolette de Saint-Jacques aux crevettes et aux champignons. Délicate et facile à confectionner, cette recette est un régal pour les papilles pour cette fin d'année !
La fiche recette :
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