House-Autry's Scalloped Scollops Recipe
House-Autry cooks up a mouth-watering Scalloped Scollops recipe. This delicious recipe calls for House-Autry Southern Baked Chicken Coating. For more quick and easy recipes visit house-autry.com. As seen on the Carolina Outdoor Journal.
Servings:
4
Approx. Cook Time:
30 min.
Ingredients
1 cup Southern Baked for Chicken
1 1/2 pounds sea scallops
1 1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 cup cracker crumbs, coarsely chopped
1/3 cup butter, melted
1 cup half and half
1/2 cup parmesan cheese, divided
Directions:
Preheat oven to 350°F. Butter a 2-quart casserole dish.
Toss scallops with the onion powder, salt and pepper; set aside. In a small bowl, combine cracker crumbs, House-Autry Southern Baked Coating Mix, melted butter and 1/4 cup Parmesan cheese.
Mix scallops with crumb mixture and loosely place in prepared dish. Pour half & half over the top and allow it to settle. Top with remaining parmesan cheese. Bake for 25 to 35 minutes, or until golden brown and bubbly. (Cooking times will vary depending on the size of your casserole dish.)
Creamy Scallop and Mushroom Gratin - Coquilles St Jacques
Scallops, mushrooms and wine, oh my! My Scallop and Mushroom Gratin is based on the classic French dish, Coquilles St. Jacques. This rich and creamy dish sounds fancy and complicated, but is an easy dish to make.
How make Roasted Garlic -
=== ???????????? RECIPE ===
6 tablespoons (85 g) unsalted butter
1/4 cup (30 g) all-purpose flour
12 ounces (360 ml) clam juice or fish stock
8 ounces (240 ml) heavy cream
2 shallots, finely diced
1 head roasted garlic
12 ounces (340 g) mushrooms, sliced
3/4 cup (60 g) panko bread crumbs
4 tablespoons minced flat leaf parsley
5 ounces (170 g) Gruyere cheese, grated
3 ounces (90 ml) extra-virgin olive oil
1 pound (454 g) Bay scallops - drained and dried
Salt & Pepper
Prepare the gratin dishes by greasing the inside with butter. Divide 1 pound (454 g) of well drained and dried bay scallops evenly into the gratin dishes.
In a large skillet, heat the rest of the butter over medium heat. Add the 2 diced shallots and cook until they are clear and tender. Add 12 ounces (340 g) sliced cremini mushrooms and cook until the mushrooms have given off most of their liquid and are browned. Add 2 ounces (60 ml) white wine and cook until the alcohol has almost evaporated.
To the same pan, add 1/4 cup (30 g) all purpose flour. Stir to combine with the butter and vegetables. Cook for 1 to 2 minutes to cook off the raw flour taste. Then add 12 ounces (360 ml) clam juice, stirring constantly until the mixture has thickened. Add 8 ounces (240 ml) heavy cream and the roasted garlic. Stir to combine, and bring to a boil, then reduce to a simmer. Cook for 10 to 12 minutes until thick. Let sauce cool for 10 minutes.
While the sauce cools, in a large bowl combine 3/4 cups (60 g) panko breadcrumbs, 4 tablespoons minced parsley, 5 ounces (170 g) grated Gruyere cheese and 3 ounces (90 ml) extra-virgin olive oil in a large bowl.
Divide the mushroom and cream sauce evenly among the gratin dishes. Then top each dish with equal amounts of the breadcrumb mixture.
Bake at 400° F (200° C) for approximately 15 minutes or until the tops are lightly browned and bubbling. Internal temperature of scallops of 115-120F (46-50C), carry over cooking with finish it.
Serve immediately.
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=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:35 - Scallop and Mushroom Gratin
00:55 - It Starts with Scallops
01:54 - Building the Mushroom Sauce
07:32 - Breadcrumb and Cheese Topping
09:22 - Assembling the Gratin Dishes
11:20 - Out of the Oven and Tasting
13:03 - Social Media and Video Recommendations
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Seafood Gratin (Gratin de Fruits de Mer) Recipe - CookingWithAlia - Episode 200
To get the written recipe, click this link:
Bechamel: 5 tablespoons (70 grams) butter, 2/3 cup (80 grams) all-purpose flour, 4 1/4 cups (1 liter) cold milk, 1/4 teaspoon ground nutmeg, 2 bay leaves, salt (to taste)
Fish: 1 pound shrimp, 1 pound tilapia filet (you can use the fish / seafood of your choice), 2 tablespoons butter and 5 green onions
Rice: 2 cups of cooked rice (basmati, white rice, brown rice, or any rice of your choice)
Grated cheese (parmesan, mozarella, or any cheese of your choice)
Seafood Casserole Recipe
How to cook Seafood Casserole recipe. Seafood is definitely at its ultimate best with this dish. The textures and flavors combine, blending into the creamy sauce and cheeses. Served in small amounts as an appetizer with thin slices of baguette or in a ramekin for a main dish, this seafood bonanza will delight all your guests! Seafood Casserole can be made ahead of time & baked right before serving, or frozen for another time. It's an excellent seafood dish!
Two Old Crabs Recipe Online:
Copyright Tuckaway Studios:
Credits:
Name of Audio Track: Latin Joy
Artist: Robert Critchley
Audio Track URL:
License Type: Commercial, Type: B
Catchy & Simple
SHRIMP AND CRAB AU GRATIN WITH BÉCHAMEL SAUCE
This video is about SHRIMP AND CRAB AU GRATIN WITH BÉCHAMEL SAUCE
SEAFOOD STUFFED SHELLS
✨SEAFOOD STUFFED SHELLS✨ The ultimate seafood dinner! These jumbo shells are stuffed to the brim with delicate seafood & smothered in creamy Old Bay béchamel sauce for the perfect decadent special occasion seafood pasta!
6 oz jumbo pasta shells
1 Tbsp unsalted butter
½ small yellow onion, finely diced
4 cloves garlic, finely chopped or grated
8 oz shrimp, thawed, peeled, deveined, & cut into ½-inch pieces
8 oz bay scallops, thawed & cut into ½-inch pieces if necessary
8 oz lump crab
¼ C finely chopped fresh parsley
⅓ C mayo
1 Tbsp Dijon mustard
1 tsp Old Bay seasoning
½ lemon, juiced
S&P
sauce:
3 Tbsp unsalted butter
3 Tbsp AP flour
1 C clam juice
2 C half & half
1 tsp Old Bay seasoning
S&P
breadcrumbs:
½ C panko breadcrumbs
2 Tbsp unsalted butter, melted
S&P
Head to PWWB or Google “PWWB Seafood Stuffed Shells” for the full recipe!
If you try it, please leave a star rating & review on the blog post. We love hearing from you!????????
#seafoodstuffedshells #seafoodrecipes #seafoodpasta #stuffedshellsrecipe #dinnerideas #dinnerrecipes