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Help! Need help with seafood recipe...

post #1 of 8
Thread Starter 
I am feeding 9 people on Saturday, and I need assistance with a fail safe recipe to wow my guests. These are the ingredients I have to work with...

2 lbs of jumbo crab meat
2 lbs shrimp
2 lbs sea scallops
garlic
shallots
fresh parsley
white wine
olive oil

I have plenty of pasta such as angel hair. I have most spices even though most of them are dried. With so much seafood, I am afraid I will over spice it or even under spice it. My biggest concern is I will overcook the seafood. That would be an expensive mistake. I would appreciate any help you can offer me. Thank you for reading my post. Mpeirson :blush:
post #2 of 8
My first thought is seafood gumbo. I don't think I've ever heard of scallops in seafood gumbo before, but it should work just fine. If you can make or buy about a gallon of fish stock and you have some basics around, onion, celery, bell peppers, herbs and spices, canned tomatoes, okra, and rice, you should be able to put together a gumbo pretty easily.

Or, if you don't want your scallops in your soup, bacon-wrapped scallops make for a quick and easy appetizer. Just wrap a slice of bacon around each individual scallop, splash some olive oil over it, season with black pepper and sea salt, maybe some thyme. Pop 'em in an oven until they're done.
post #3 of 8
Thread Starter 
Thank you RunningDuck. Those bacon-wrapped scallops sound so good and easy to make. I was just thinking of some kind of seafood scampi made with all the seafood I have, maybe over pasta. Can you give me your thoughts on that idea? Thanks again, Mpeirson
post #4 of 8
Hm. I'm afraid it's been years since I made a scampi (it's hard to get good, fresh seafood delivered in Wyoming. Being two day's drive from the nearest sea). And I don't seem to have a recipe on hand. So, I'm afraid I won't be of much help for that part. Hopefully someone else can step up, though.

Oh, I forgot to mention, this might be obvious, but be sure to pin the bacon to the scallop with a toothpick or something, otherwise it'll just come unwrapped when you cook it.
post #5 of 8
Make a crab salad with mayo, lemon juice, diced cucumbers, s+p.

Broil the shrimp with garlic butter and parsley.

Poach the scallops in white wine and serve with shallot confit. Just chop a bunch of shallots and saute them quick, then deglaze with a little white wine, toss some sugar in the pan and make the jam.
post #6 of 8
Depending on how fresh the scallops are, do them carpaccio-style with a nice salad.

Can you make pasta dough or have access to pasta sheets? A nice ravioli or tortelli of crab with a simple white wine, shallot butter sauce would be good.

I also like freeform "lasagna" with a light sauce (beurre blanc or pesto) enrobing the seafood.

The place I work makes bacon-wrapped scallops, and in order to prevent the scallop from overcooking before the bacon we cook the bacon on a sheet pan until the bacon is pliable but cooked through and barely turning colour.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #7 of 8
If you've got the time, and want to really wow 'em, convert all of that into seafood sausages. Poach in fish stock, court bouillion, or a simple white wine/water mix. Then serve over the pasta, with a brown butter/sage sauce.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #8 of 8
Or you could do a seviche with your scallops. If you cut the scallops into 1/4 inch pieces, then toss them in a nonreactive container with a cup of fresh lime juice and a half a red onion and let it set in your fridge for twelve hours or so. The acid will cook the scallops. Then drain away the lime juice, toss with some chopped jalapeno, cilantro, avocados, tomatos, salt and olive oil and serve on lettuce leaves.
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