Recipes

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 Please send us your favorite shellfish or seafood recipe(s).  Email them to Delicious@ShellfishDelights.com.

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Heavenly Shrimp Scampi

Ingredients
The garlic infused butter/oil mixture gives the perfect amount of flavor to this dish without overpowering it.
2 lbs lg. shrimp - peeled & deveined
3-4 large garlic cloves - slashed several times with a knife toward root end but leave whole
1/4 cup butter
1/2 cup extra virgin olive oil
Juice of one lemon
1 cup sauvinion blanc
1 cup freshly grated parmesano reggiano
1 lb. thin spaghetti or angel hair pasta
2 tsp. coarse black pepper
Chopped fresh parsley

Melt butter & olive oil over med. heat in a large saute pan. Drop in the garlic cloves and remove pan from heat. Press down on the garlic to help open and expose the flesh to the hot oil and leave them to infuse (but not burn) the oil for about 30 min. (use this time to clean shrimp). Bring a large pot of salted water to a boil and cook pasta until al dente, then drain. Meanwhile, remove the garlic cloves from the oil and discard. Return the saute pan to the burner over med. high heat. At this point, the pasta must be ready and the remaining ingredients must be assembled before the shrimp are started. Saute the shrimp in the hot oil until they turn pink, tossing frequently, about 1-1/2 - 2 minutes. Add the wine and lemon juice, then the pasta, pepper and parmesan cheese. Toss everything together and serve immediately in big bowls, garnished with parsley and bread served on the side.

Makes six hearty servings.

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Seared Scallops with Lemon and Black Pepper

Ingredients
3 slices bacon (about 2 ounces), cut into 1/2-inch pieces
1 1/2 pounds sea scallops, muscle removed (see note)
Kosher salt and freshly ground black pepper
1/4 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons finely chopped flat-leaf parsley leaves

Heat a small skillet over medium heat and fry the bacon pieces until golden and crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper towel to drain. Reserve the rendered bacon fat.

Arrange the scallops so they lay flat and are evenly spaced on a flat plate or large pie pan. Pat them completely dry with a paper towel. Heat the bacon fat in a large skillet over high heat. Season the scallops with salt and pepper to taste. When the fat is hot, invert the plate of scallops over the skillet so the scallops fall into the pan all at once. Sear the scallops, undisturbed, until they are golden brown on the bottom, about 3 minutes. Turn the scallops and cook for 1 minute more. Turn off the heat, add the lemon zest and juice, parsley, and reserved bacon pieces, and toss to combine. Divide the scallops among 4 plates or a serving platter and serve immediately.

Cook's note: Often scallops are soaked in a phosphate solution to extend their shelf life. This water logs the scallops and makes them difficult to saute. Ask for "dry" scallops -- ones that are chemical free -- since they taste better and are easier to cook.