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Broiled Scallops

1¾ cups vegetable oil
1 teaspoon salt
¼ cup catsup
1 teaspoon paprika
1 small clove garlic, minced
2 pounds fresh sea scallops

Combine first 5 ingredients in a large shallow dish; stir well. Add scallops, and refrigerate at least 2 hours.

Remove scallops from marinade; place in a 15×10×1-inch jellyroll pan. Pour about 1 cup of marinade in a small pan and bring to a rolling boil. Pour hot marinade over scallops to coat. Broil 2 minutes; turn scallops over, and broil 2 minutes or until done. Serve hot.
Yield: 4 servings.

Scallop Kabobs

1 (8-ounce) can pineapple chunks
2 tablespoons lemon juice
½ cup soy sauce
1 pound fresh sea scallops
½ pound bacon
1 green pepper, cut into 1-inch pieces

Drain pineapple, reserving juice. Combine pineapple juice, lemon juice, soy sauce, and scallops. Cover tightly; marinate in refrigerator at least 1 hour.

Cut bacon slices in half; cook until limp but not crisp. Drain and set aside.

Drain scallops; alternate pineapple chunks, scallops, bacon, and green pepper on skewers. Broil 3 minutes or until scallops are done.
Yield: about 1 dozen appetizer or 4 main dish servings.

Shrimp Kabobs: recipe may also be made substituting 2 pounds large fresh shrimp, peeled and deveined, for 1 pound made scallops.


Fried Clams

1 quart clams
Dash pepper
1 egg, beaten
1 cup dry bread crumbs or cracker crumbs
1 teaspoon salt
1 tablespoon milk

Drain clams. Combine egg, milk, and seasoning. Dip clams in egg mixture and roll in crumbs. Place clams in a heavy frying pan in about one-eighth inch of oil. Pan should be hot but not smoking. Fry at moderate heat. When clams are brown on one side, turn carefully and brown the other side. Cooking time is approximately 5 to 8 minutes. Drain on absorbent paper. Serve plain or with a sauce.
Yield: 6 servings.
Note: a commercial breading may be used. Follow the directions on the package.

Deviled Clams

2 dozen medium clams, ground, save shells
1 stalk celery, finely cut
3 onions, finely cut
1 teaspoon chopped parsley
½ teaspoon thyme
½ teaspoon celery salt or seed
1-½ loaves bread (crust removed)
Salt to pepper to taste

Break bread into small pieces. Stir fry onions and celery until tender. Add to bread with seasonings. Mix thoroughly. Add ground clams. Mix well. Add enough clam liquor to enable firm but not too tight packing into greased clam shells. Sprinkle surface with cracker crumbs. Fry (side down) in hot deep oil until brown.

Cornmeal-Coated Flounder Fry

2 tablespoon all-purpose flour
1 16 oz. pkg. frozen flounder fillets, thawed
1/3 cup seasoned dried bread crumbs
1 egg 1/3 cup cooking oil
1/3 cup cornmeal Horseradish Sauce

On one sheet of waxed paper, place flour. In pie plate, with fork, beat egg with 1 tablespoon water. On another sheet of waxed paper, combine cornmeal and bread crumbs. Dip fillets in flour, then in egg mixture, then in cornmeal mixture until coated.

In 12-inch skillet over medium heat, in hot oil, fry fillets, carefully turning once. Cook about 8 minutes or until fish flakes when tested with a fork. Serve horseradish with sauce.
Yield: 3 or 4 servings.

Batter Fried Fish

1 egg
1 pound fresh fish fillets
1 ounce vegetable oil
1 packet instant mashed potato flakes
¼ teaspoon pepper
½ teaspoon salt

Combine first four ingredients and beat until smooth. Dip fish in batter and roll in potato flakes. Fry in hot oil until golden brown.
Yield: 4 servings.

On This Page
Broiled Scallops
Scallop Kabobs
Fried Clams
Deviled Clams
Cornmeal-Coated Flounder Fry
Batter Fried Fish

Other Pages
Cajun Cooking
More Shrimp

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