Seafood

SHRIMP SCAMPI BAKE

1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached

Preheat oven to 450 degrees F (230 degrees C). In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.




BAY SCALLOP SAUTEE

1 Tbsp. canola oil
2 Tbsp. butter
1 pound bay scallops, patted dry
1 garlic clove, slivered
1 Tbsp. lemon juice
1 Tbsp. white wine
¼ tsp. salt
Coarsely ground black pepper
Chopped fresh parsley (optional)

Heat oil and half of the butter in a large heavy skillet over medium-high heat until mixture starts to brown. Add half of the scallops and cook without moving until seared, about 30 seconds. Flip and sear on the other side, about 30 seconds. Remove from pan. Add remaining scallops and butter to pan and cook. Return first batch to pan and remove pan from heat. Add garlic, lemon juice and wine. Season with salt and pepper and sprinkle with parsley, if desired. Serve immediately. Serves 3.



BAY SCALLOP CHOWDER

2 Tbsp. butter
1 onion, chopped
½ c. chopped carrots
½ c. chopped celery
1 small red bell pepper, chopped
1 c. chopped red potatoes, unpeeled
¼ tsp. dried oregano
2 (8-oz) bottles clam juice
1 pound bay scallops
2 c. half & half
¼ tsp. salt
¼ tsp. black pepper
½ c. chopped fresh parsley

Melt butter in a large heavy saucepan. Add onions, carrots, celery, bell pepper, potatoes and oregano. Sautee 10 minutes. Add clam juice and scallops. Cook 5 minutes. Add half & half, salt & pepper; cook until thoroughly heated. Stir in parsley. Serves 4.