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Baked Oysters and Spinach
1-1/2 pounds fresh spinach, rinsed well and left wet
1/4 cup butter
1 large onion, finely chopped
large pinch of freshly grated nutmeg
salt and freshly ground pepper to taste
1 cup heavy cream
1 cup fine dried bread crumbs
1 quart shucked fresh oysters
2 tablespoons finely chopped fresh dill or 2 teaspoons dried
Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender. Drain the spinach, refresh under cold water, squeeze dry, and chop finely. Preheat oven to 400 degrees F. In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often. Add the spinach, nutmeg, salt, pepper, and cream. Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture. Add the oysters and dill and stir well. Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.
Yield: 6 servings

Oyster Chowder
2 tablespoons unsalted butter
4 slices bacon, coarsely chopped   
1 small yellow onion, finely diced
1 rib celery, thinly sliced
1 small carrot, peeled and finely diced
1/2 red bell pepper, seeded and finely diced
3 cups heavy cream
1 cup dry white wine
Salt and fresh-ground black pepper, to taste
36 small shucked fresh oysters with their liquor (24 fluid ounces or 2 cups liquor)
2 tablespoons fine-chopped fresh flat-leaf (Italian) parsley
2 teaspoons fine-chopped fresh tarragon or chives
In a large nonreactive pot over medium heat, melt the butter. Add the bacon and saute 2 to 3 minutes or just until it begins to brown. Using a slotted spoon, transfer to paper towels to drain, set aside. Pour off about half the fat from the pot and return the pot to medium heat. Add the onions, celery, carrots and bell peppers. Stir well, cover and reduce heat to low. Cook, stirriny occasionally, about 12 minutes or until the vegetables are soft.
Add the cream, wine, salt and pepper; raise the heat to medium. Heat just until bubbles appear around the edges of the pot. Reduce heat to low, add the oysters and their liquor and the reserved bacon. Simmer very gently 1 to 2 minutes or until the oysters are slightly firm to the touch and cooked through do not boil. Stir in the parsley and tarragon or chives. Ladle into warmed bowls and serve immediately.
Yield: 8 cups; 6 to 8 servings
Per serving: 397 calories, 7 grams protein, 38 grams fat, 7 grams carbohydrates, 162 milligrams cholesterol, 219 milligrams sodium, 86 percent calories from fat.
Lighter version: Eliminate the bacon and substitute half-and-half or milk for the cream.
Per serving (lighter version): 125 calories, 8 grams protein, 6 grams fat, 9 grams carbohydrates, 48 milligrams cholesterol, 180 milligrams sodium, 44 percent calories from fat.

Oysters au Parmesan
1 cup bread crumbs
1 tbsp butter
3 dozen fresh oysters
Salt and cayenne pepper to taste
Chopped fresh parsley (1/3 to 1/2 cup)
Freshly grated Parmesan cheese, about 1 to 1-1/2 cups
1/2 cup white wine
Melted butter
Lemon slices for garnish
Brown bread crumbs in the 1 tablespoon butter. Butter a shallow baking dish then dust with breadcrumbs. Reserve remaining breadcrumbs.
Drain oysters then dry on clean towel. Season highly with salt and cayenne pepper. Place oysters one by one in the casserole dish.
Sprinkle parsley and Parmesan cheese over the oysters. Sprinkle remaining breadcrumbs over the top. Pour wine over the entire dish.
Place in preheated 350-degree oven for about 15 minutes or until browned. Remove from oven and pour a little melted butter over the top of the oysters. Garnish with lemon slices when serving.
Yield: 6 to 8 servings

Oyster Omelet Recipe

12 oysters
Pepper and salt to taste
3 tablespoons cream
3 tablespoons butter
3 tablespoons strained oyster liquor
1 tablespoon flour
Your favorite omelet mixture
For this dish, prepare the oyster filling before beginning to cook the omelet. Strain the oysters and cut into small pieces. Make a white sauce from the butter, flour, oyster liquor, cream, and seasonings. When hot and creamy, put in the chopped oysters and cook a few minutes. Set the sauce over boiling water to keep hot while making the omelet. When ready, pour over the oyster mixture, fold, and serve immediately. Make your favorite omelet recipe and use this sauce on it.
Yield: 2 to 4 servings

Oyster and Wild Mushroom Stew

2 tablespoons butter
1 leek, white part only, finely diced
1 shallot, finely diced
1 rib celery, finely diced
1/4 pound wild mushrooms, cleaned and chopped
1/2 cup white wine
24 oysters, shucked, liquor reserved
1 cup heavy cream
Juice of 1 lemon
1 plum tomato, peeled, seeded, diced
12 French baguette or sourdough baguette toast rounds
Tarragon, chopped
Chives, chopped
In a medium saucepan, melt the butter over medium heat. Add the leeks, shallots, celery, and mushrooms. Saute until tender but not colored. Add the wine and oyster liquor and reduce by half. Add the heavy cream and reduce until nappe, slightly thickened. Add the lemon juice, oysters, and tomatoes.
Spoon the stew into center of soup plate. Arrange toasts around and garnish with chives and tarragon.
Yield: 6 servings

Smoked Oyster & Rice Stuffing Recipe
2-1/4 cups long-grain white rice
3-3/4 cups reduced-sodium chicken broth, defatted
1/3 cup whiskey
2 teaspoons dried basil
2 teaspoons dried chervil or thyme
1 tablespoon canola oil
3 leeks, white and light green parts, washed and chopped
1 large onion, chopped
1 large stalk celery, chopped
3 cloves garlic, minced
2 cups fresh spinach leaves, washed and torn into small pieces
2 (3-3/4-ounce) tins smoked oysters, drained and sliced
Salt & freshly ground black pepper to taste
Preheat oven to 450 degrees F.
Place rice in a 9-by-13-inch casserole. In a saucepan, combine chicken broth, whiskey, basil and chervil (or thyme). Bring to a boil and pour over rice. Cover tightly with foil and bake for 30 minutes, or until rice is tender.
Meanwhile, in a Dutch oven, heat oil over medium heat. Add leeks, onion and celery. Cook stirring occasionally, until tender, about 10 minutes.
Add garlic and cook, stirring, for 1 minute more. Add spinach and oysters; cook, stirring, until spinach is just wilted, about 3 minutes. Stir into rice. Season with salt and pepper. (Keep warm, covered, in a 250-degree F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving.)

Baked Oysters Recipe


30 oysters in the shell                                                
Salt and pepper

Wash the oyster shells thoroughly by scrubbing with a brush. Place with the deep shell down in a baking pan in a very hot oven, bake until the shells open, remove the upper shells, add a little butter, salt and pepper to each oyster, and serve in the under shells

Boston Oysters Recipe

Fill hot water pan with the strained liquor from one quart of oysters. When just boiling season with salt, pepper and butter, and when plump and curled at the edges, dip out and serve on well-browned squares of toasted graham bread.

Oyster Cocktail, Hot Recipe

24 oysters, off the shell

4 tomatoes, chopped fine

1 onion, chopped fine

1/2 cup vinegar

seasonings to taste (highly seasoned)

Put all ingredients together in a sauce pan. Cover. Let cook quickly for 6 minutes. Then serve.

Oyster Crabs With Green Peppers And Bacon Recipe

3 cups oyster crabs

8 slices bacon, cut in pieces

2 green peppers, seeded, cut in pieces

1 tablespoon butter

seasonings to taste

Put all ingredients together in a frying pan. Cook for about 6 minutes, stirring constantly to prevent bacon from burning. Then serve.

Oyster Crabs With Mushrooms Recipe

3 cups oyster crabs, washed

1/2 pound mushrooms, washed, quartered

1/3 cup milk, scalded

2 tablespoons butter

seasonings to taste

Put all ingredients in a sauce pan. Cover. Let cook for about 8 minutes. Then serve.

Oysters in Shell Recipe

Select fine, fat oysters in the shell. Wash the shells carefully, open; put on each oyster on the half shell a small bit of butter, a grating of leeks, some very finely grated parsley and a sprinkle of dry cracker crumbs; a suspicion of salt and pepper. In opening see that none of the liquor of the oyster is lost, as it is needed for moisture. Make the covering very thin and bake in the shell on a flat pan in the oven for ten minutes, or until the shell takes a slight tinge of brown. Serve very hot with breadsticks.

4 - Dozen Scallops
2 - Med. Cloves of Garlic (about 1 Tbsp), minced
4 Tbsp – Butter
4 Tbsp – White Wine
16 – Crisp Ritz Crackers
4 Tbsp – Parmesan Cheese, Freshly Grated
Set your oven rack in the top third of the oven and pre-heat to 400 degrees
Divide two minced garlic cloves between four small gratin dishes, adding one Tbsp butter to each and place in oven until butter melts.
Remove dishes from oven and add a dozen scallops to each dish, top each dish with one Tbsp white wine. Stir to distribute liquid mixture over scallops until evenly coated.
Crumble finely 4 Ritz crackers over each scallop dish then sprinkle one Tbsp freshly grated parmesan cheese over each dish.
Return to oven and bake scallops until they are hot and have turned opaque; about ten minutes.
Switch oven to broil and cook just until cracker crumbs and cheese are lightly browned.

Bay Scallop Saute Recipe
1 tbsp olive oil
1 medium garlic clove, chopped fine
3/4 lb bay scallops
1/4 medium red bell pepper, diced
1/4 medium green bell pepper, diced
1/4 medium yellow bell pepper, diced
1/2 cup rich, salt-free fish stock
1/4 cup dry white wine
2 tsp cornstarch
1/4 cup finely shredded fresh basil leaves
2 tbsp toasted pine nute
1 freshly ground black pepper
1 cooked pasta-thin strands

In a large skillet, heat the oil with the garlic over moderate-to-high
heat. When the garlic sizzles, add the scallops and saute just until
they firm up slightly, about 30 seconds. then add the peppers and
saute about 1 minute more.

Stir in the fish stock. In a small cup or bowl, stir the cornstarch
into the wine until it dissolves, then stir that mixture into the
ingredients in the skillet. Simmer until the sauce begins to thicken
slightly, about 1 minute. Then stir in the basil and pine nuts and
spoon over cooked pasta. Season to taste with black pepper.
Servings: 4


3 cups chicken broth
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
3 potatoes, cubed
1/2 teaspoon dried thyme
2 tablespoons dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound fresh mushrooms, sliced
1 pound bay scallops
2 tablespoons margarine
1/2 cup white wine
1 egg yolk
1 cup heavy whipping cream
1  In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
2  In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
3  In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.
Makes 4 servings

Baked Flounder with Scallop Stuffing Recipe
1/2 cup butter
1 clove garlic, minced
1 small onion, finely chopped
1/2 pound scallops, chopped
Fresh ground black pepper
Dry white wine
Dry fine bread crumbs
6 flounder fillets, 5 to 7 ounces each
1/4 cup butter, melted
1/2 cup hot water

White Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup milk
Fresh ground black pepper
Dry white wine
In a 10-inch skillet, melt the 1/2 cup of butter. Add garlic and onion and saute until onions are translucent. Add scallops and cook 2 or 3 minutes. Season with salt, pepper, and white wine to taste. Add sufficient bread crumbs to prepare a moist stuffing.
Place each flounder fillet dark-side-up on a flat surface. Placing the scallop stuffing in the center of each fillet, divide evenly among the fillets. Fold both ends of each fillet over the stuffing, overlapping the ends. Pour the melted butter and the hot water into a 9 x 12-inch baking dish. Transfer the stuffed fillets to the baking dish and bake 20 minutes while you prepare a white sauce.
In a small saucepan, melt butter, then whisk in flour. Cook over low heat 2 to 3 minutes, whisking constantly. Then add milk, and salt, pepper, and white wine to taste. Increase heat to medium, whisking constantly until the sauce is thickened. Cook several minutes over low heat, stirring.
When the flounder has baked 20 minutes, pour the white sauce over the stuffed fillets. Return the baking dish to the oven briefly and heat until the sauce begins to bubble.
Yield: 6 servings

Bay Scallops in Puff Pastry with Lobster Cream Sauce Recipe
2 tablespoons olive oil
2 tablespoons butter
2 tomatoes, chopped finely
1 pound fresh spinach
2 cloves garlic, minced
2 pounds bay scallops
Juice of 1 lemon
Puff pastry
1 egg, beaten
Lobster Cream Sauce (recipe below)
Preheat the oven to 425 degrees F. In a skillet heat the olive oil and butter. Quickly saute the tomatoes, spinach and garlic. Stir in the scallops and lemon juice. Roll out the pastry into six squares, each about 1/4-inch thick. Spread the scallop mixture in the center of the pastry. Dampen the edges of the pastry, fold over scallops and press to seal edges. Place on a baking sheet and brush with the egg. Bake in the oven for 25 minutes or until pastry is browned. Serve with Lobster Cream Sauce.
Yield: 6 servings

Lobster Cream Sauce Recipe
1/2 stick (1/4 cup) butter
1/4 cup flour
1 cup heavy cream
1/2 cup sherry
1 pound lobster meat, cooked
Melt the butter in a saucepan. Add the flour and stir in the cream and Sherry until thickened. Fold in the lobster. Serve with the scallops in puff pastry

Grilled Sea Scallops with Raspberry Thyme Butter Sauce
1/2 cup fresh raspberries plus additional raspberries, as garnish
2 tablespoons fresh thyme leaves plus additional sprigs, as garnish
1 cup medium-dry white wine
1/2 teaspoon sugar
2 cups apple, cherry, or peach wood chips
2 tablespoons minced shallot
2 pounds large sea scallops, of equal size and weight
2 sticks (8 ounces) unsalted butter, well chilled and cut into small pieces plus 2 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Zucchini, summer squash and new potatoes, parboiled
In a small bowl thoroughly crush together the 1/2 cup of raspberries and 2 tablespoons of thyme. Stir in the wine and sugar, cover, and let stand at room temperature about 1 hour. Soak the wood chips in water for 30 minutes. Strain the raspberry mixture into a small, heavy, nonreactive saucepan, pressing hard with the back of a spoon. Stir in the shallot and bring the mixture to a boil over moderate heat. Lower the heat and simmer, uncovered, until the liquid is reduced to 1/3 cup, 12 to 15 minutes. Strain the mixture and return it to the sauce pan.
Sort through the scallops, reserving any small or odd-shaped pieces for another use. Pull off the small, rectangular muscles from the sides of each scallop (they toughen when cooked). Rinse the scallops, pat them dry, and divide them among 4 long, flat, metal skewers. Preheat a gas grill, or light a charcoal fire and allow it to burn down until the coals are evenly white. Drain the wood chips. Warm the raspberry reduction over low heat. Whisk in the 2 sticks of butter, 1 or 2 pieces at a time, whisking well after each addition and adding more butter just before the previous pieces are completely absorbed. Stir in the salt and pepper. Adjust the seasoning, if necessary, and set the sauce aside, covered, in a warm (but not hot) place.
Scatter the wood chips over the fire and heat until smoking. Begin the grilling with the prepared zucchini and summer squash and new potatoes. After turning once, add the scallops. This will allow you to serve the vegetables and scallops at the same time, hot off the grill. Brush the scallops with the melted butter and grill, turning them once, until lightly golden and opaque, about 4 minutes on each side. Divide the sauce among 4 warmed dinner plates. Slide the scallops onto the sauce and garnish each serving with several raspberries and a sprig of thyme. Serve immediately.
Yield: 4 servings

Hot Mayonnaise Glazed Scallops
12 large scallop shells (available at gourmet stores) or 12 small scallop shells (available at fish store)
24 large sea scallops -- each cut horizontally in half
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup chopped green onions or scallions (green part only)
1 1/2 cups hot mayonnaise
Preheat oven to 400 degrees F. Have hot mayonnaise prepared and ready to use.
Put the scallop shells on a baking sheet. Season both sides of the scallops with the salt and black pepper. Put two scallops in each shell and spoon about 2 tablespoon of the mayonnaise over them. Bake on the top rack of the oven until the mayonnaise is golden brown, about 10 minutes. Garnish with the green onions and serve hot.
Yield: 12 ap

Linguine With Scallops
The author says: "Take care to keep the cooking time brief, not only to avoid overcooking but to preserve the liquid given up by the scallops."

3/4 pound sea, bay, or calico scallops    
1/4 cup olive oil, plus 1 tablespoon
4 tablespoons (1/2 stick) butter (optional)
1 tablespoon minced garlic
Salt and freshly ground black pepper to taste
1/4 cup toasted plain bread crumbs
1/2 cup minced fresh parsley leaves
1 pound linguine or spaghetti
Bring a large pot of water to a boil. If you're using sea scallops, cut them into 1/4- to 1/2-inch chunks; cut bay scallops in half; leave calicos whole.
Combine the 1/4 cup olive oil with the butter, if you are using it, and the garlic in a small saucepan over low heat. Cook until the garlic turns pale tan, stirring occasionally. Raise the heat to medium-high, add the scallops, salt, and pepper, and cook just until the surface of the scallops turns opaque, about 2 minutes. Add the bread crumbs and half the parsley and turn off the heat.
Salt the boiling water and cook the pasta until it is tender but firm. When it is just about done, reheat the scallops over medium heat. Drain the pasta, reserving some of the cooking liquid if you omitted the butter. Toss the pasta with the sauce and the remaining olive oil, add a little pasta-cooking water if necessary, and top with the remaining parsley.
Yield: 4 servings
petizer servings

Seared Scallops with Cider Brown Butter Recipe
1 cup apple cider
6 tablespoons unsalted butter
1 pound sea scallops, patted dry with paper towels (see note)
1 Granny Smith apple, cored and julienned
3/4 teaspoon salt
1/2 teaspoon ground white pepper
16 small fresh sage leaves
2 tablespoons fresh lemon juice
In a large skillet, bring the cider to a boil over medium-high heat. Boil for 6 to 8 minutes, or until reduced to about 3 tablespoons. Pour into a bowl and set aside.
In another large skillet, melt 2 tablespoons of the butter over medium heat. Season the scallops with the salt and pepper. Cook the scallops until lightly browned on the outside and opaque throughout, about 2 minutes on each side (do not overcook). Remove from the pan and keep warm.
Add the remaining 4 tablespoons butter to the skillet. Brown the butter over medium heat, being careful not to burn. Stir in the reduced cider, half of the julienned apple, the sage, and lemon juice. Simmer until the apple is tender and the sauce is slightly thickened, about 1 minute. Taste and adjust the seasoning.
To serve, put the scallops in a serving dish and spoon on the sauce. Garnish with the remaining julienned apple.
Yield: 4 servings

Seared Sea Scallop Salad with Honey-Lime Dressing Recipe
Honey-Lime Dressing:
About 1/3 cup fresh-squeezed lime juice (2 to 3 limes)
5 tsp honey, or to taste
1 Tbsp white wine or rice vinegar
1/8 tsp salt (about)

Seared Sea Scallops:
2 Tbsp grapeseed or peanut oil (about)
1-1/2 to 2 pounds sea scallops, patted dry
Mixed greens (such as pea shoots, watercress or arugula mixed with mesclun)
2 handfuls chopped vegetables, such as orange bell peppers and jicama
To make dressing:
In a nonreactive bowl whisk together lime juice, honey, vinegar and salt until honey is completely incorporated. Taste and adjust accordingly. Set aside.
To make scallops:
Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add a few scallops to skillet, being careful not to crowd pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear). Cook 2 to 4 minutes per side (and at least 30 seconds longer than you think) until golden brown on outside and scallops can be turned easily. Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check). Transfer to a plate; repeat with remaining scallops.
To serve, arrange greens and vegetables on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top.
Yield: 4 to 6 servings
Per serving: 382 calories, 31 percent calories from fat, 48 grams protein, 16 grams carbohydrates, 2 grams total fiber, 13 grams total fat, 92 mg cholesterol, 700 mg sodium

Seafood Brochettes with Tomato-Basil Champagne Sauce Recipe
16 extra-jumbo shrimp (16 to 20 per pound), shelled and deveined
16 small sea scallops (1-1/4 to 1-1/2 inch wide; 3/4 to 1 pound total) rinsed
1 small onion, thinly sliced
6 tablespoons butter or margarine
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dry thyme leaves
1/8 teaspoon ground turmeric
1/8 teaspoon ground white pepper
1/2 cup dry champagne or dry white wine
2 teaspoons fine dry bread crumbs
2 large firm-ripe tomatoes, cored and cut into 3/4-inch-wide wedges
1/2 cup lightly packed fresh basil leaves or 2 tablespoons dry basil
1/2 teaspoon sugar
2 cloves garlic, minced
Basil sprigs (optional)
Insert an 8- to 12-inch skewer through tail of a shrimp; next, slide a scallop on skewer so it lies flat, then let shrimp curve around scallop and skewer the head end. Repeat with remaining shrimp and scallops, putting 3 or 4 pairs on each skewer. Scatter onion evenly over a 10- by 15 inch baking or broiler pan. Set skewers on top of onion. Melt 2 tablespoons of the butter. Mix the melted butter, thyme, turmeric, and white pepper; brush tops of shrimp and scallops with half of the butter mixture. Pour the champagne into pan.
Broil 4 inches from heat until tops of shrimp are pink, 4 to 5 minutes. Turn brochettes over and brush with remain ing butter mixture. Sprinkle seafood evenly with bread crumbs. Continue broiling until seafood is golden on top and white in thickest part (cut to test), 4 to 6 minutes. Set brochettes aside and keep warm. Pour pan juices through a fine strainer into a 10- to 12-inch frying pan; discard onion. Add tomato wedges, basil, sugar, and garlic. Cook on high heat, turning tomatoes gently and occasionally, until hot, about 1 minute. Reduce heat to medium and add remaining 4 tablespoons butter, stirring constantly to incorporate it into sauce. Add salt to taste. Spoon sauce and tomatoes onto a serving platter or 4 or 5 dinner plates. Set brochettes on sauce. Garnish with basil sprigs.
Yield: 4 or 5 servings

Seafood Paella
1 pound medium shrimp, shelled and deveined, shells reserved
4 cups water
1 pound cleaned squid
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, thinly sliced
1 red pepper, cut into thin strips
1 cup canned tomatoes, with their juice, chopped
1-1/2 tsp salt
2 cups medium-grain rice
1/8 tsp ground saffron
1 pound sea scallops
1 cup frozen peas
Make shrimp stock: In 3-quart saucepan, combine shrimp shells and water. Heat to boiling; reduce heat, partially cover, and simmer 30 minutes. Strain broth through sieve; discard shells. There should be about 3 cups shrimp broth.
Rinse squid with cold running water and pat dry with paper towels. Slice squid bodies crosswise into 1/2-inch rings. Cut tentacles into 1-inch pieces. In deep nonstick 12-inch skillet, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 7 minutes. Add red pepper and cook 4 minutes. Add squid and cook 2 minutes.
Add tomatoes with their juice, 1/2 cup shrimp broth, and 1/4 teaspoon salt; heat to boiling. Reduce heat; cover and simmer 30 minutes. Stir in rice, saffron, remaining 2-1/2 cups shrimp stock, and remaining 1-1/4 teaspoons salt. Heat to boiling over high heat. Reduce heat; cover and simmer until squid is tender and rice is cooked through, about 20 minutes.
Pull off and discard tough crescent-shaped muscle from each scallop. Cut scallops horizontally in half if large. Stir scallops, shrimp, and frozen peas into rice mixture in skillet; cover and cook until scallops and shrimp are just opaque throughout, about 9 minutes longer.
Yield: 6 servings

Shrimp & Scallop Stew Recipe
2 large leeks, white and light green parts only, washed
2 tablespoons olive oil
2 teaspoons chopped garlic, about 3 cloves
1 jalapeno pepper, seeded and finely chopped, or less to taste
1 medium carrot, peeled and cut into a 1/4-inch dice
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1-1/2 teaspoons salt
1-1/2 cups chopped tomatoes, with juice
1 cup dry white wine
3/4 pound medium shrimp, shelled deveined, tail section left on
3/4 pound sea scallops or large bay scallops, muscle removed
3 tablespoons fresh cilantro leaves, coarsely chopped
Slice leeks in half lengthwise and cut into 1/2-inch dice. In a stock pot, heat oil over medium heat. Add leeks and garlic; saute, stirring, until translucent, about 7 minutes. Add jalapeno, carrots, spices, and salt; lower heat to medium low and cook until carrots are medium tender, 4 to 5 minutes. Add tomatoes, wine, and 1 cup water. Bring to a boil and lower heat to medium; cook 5 minutes.
Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over Couscous Pilaf.
Yield: 4 servings
Quahog Fritters with Red Pepper Aioli and Corn Salsa
Yield: 6

Recipe courtesy of Stefan Czapalay, chef, Chefs by DESIGN.
Yield is 6 servings. The aioli recipe makes enough for 10 portions and is also extremely good for oyster sandwiches or clam rolls.


2 red peppers, roasted
1 egg yolk
4 cloves garlic, roasted
1 tsp Dijon mustard
Zest 1 lemon
Juice 1 lemon
2 cups extra virgin olive oil
Salt and freshly cracked black pepper


24 large quahogs, shucked
Sea salt and freshly cracked black pepper
1 cup flour
2 cups cornmeal
2 cups clarified butter

Corn Salsa

1/2 cup sweet corn
1/2 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup sliced green onions
1/4 cup tomatoes concasse
1/4 cup cooked black beans
1/4 cup chopped flat-leaf parsley
Zest of 2 limes
Juice of 2 limes
1/2 small jalapeno finely diced
1 tsp honey


1.      Put the roasted red peppers, egg yolk, garlic, mustard, lemon zest and lemon juice in the bowl of a food processor.

2.      Put the machine on high and puree the ingredients.

3.      With the machine on, drizzle in the olive oil.

4.      Continue to process until the mixture has thickened to a mayonnaise consistency.

5.      Season with salt and pepper and put the mixture in a squeeze bottle.

6.      Refrigerate until ready to use.

1.      Preheat oven to 200 degrees F.

2.      Heat the clarified butter in a medium pot until a thermometer reads 350 degrees F.

3.      Put the shucked clams on a sheet of plastic wrap and cover with another sheet.

4.      Gently pound clams with a meat tenderizer just enough to flatten slightly.

5.      Season clams with salt and pepper.

6.      Combine the flour and cornmeal in a shallow dish.

7.      Toss clams in flour mixture.

8.      Add the clams to the clarified butter and cook until golden, about 1 to 2 minutes per side.

9.      Drain the clams on a rack on top of a baking sheet.

10.     Put the baking sheet in the oven to keep clams warm.

Corn Salsa
1.      Mix all of the ingredients together in a large bowl.

2.      Allow the flavours to develop in the refrigerator for a few hours.

3.      Place a small portion of salsa on each of 4 plates, arrange 2 quahog fritters on each, add a squeeze of aioli and serve.

4.      The aioli recipe makes enough for 10 portions and is also extremely good for oyster sandwiches or clam rolls.

Quahog Stuffies
Recipe courtesy Bethany Mascena
Show: Calling All Cooks Episode: Quahog Chowder/Cornish Pastie

Recipe Summary
Prep Time: 25 minutes
Cook Time: 30 minutes

12 quahogs, washed well
1/4 cup white wine (or water)
2 tablespoons olive oil
1/2 pound Italian sausage (sweet or hot), removed from casing and crumbled
4 cups coarsely chopped stale bread (crusts removed)
1/2 cup minced onion
1/2 cup minced fennel
1/4 cup minced sweet red pepper
1/4 cup minced green pepper
1/4 cup minced celery
3 tablespoons fresh parsley
1 teaspoon dried thyme
1 teaspoon crushed red pepper
Salt and pepper, to taste
Preheat oven to 350 degrees.
Combine quahogs and wine in a large pot, bring to boil, cover and cook until clams are just open. Cool, drain, reserving broth. Remove clams from shells, saving 12 shell halves. Chop clams coarsely and set aside. Strain broth through coffee filter and set aside. Heat the olive oil in a saute pan and brown sausage. In a food processor, combine the clams, broth, and sausage with remaining ingredients and process until well blended. Taste to check seasonings. Divide mixture and scoop into the 12 shell halves. Bake for approximately 30 minutes. Yield: 12 servings
How to Shuck a Quahog: Place quahogs in a large pot over medium heat with water just covering them. As quahogs slowly open, remove them from the water. Allow to cool. Using a knife, slit the sides to fully open the clam. Scoop out the insides and reserve with juice in a separate bowl.

Nana's Quahog Chowder
Recipe courtesy Bethany Mascena
Show: Calling All Cooks Episode: Quahog Chowder/Cornish Pastie

Recipe Summary
Prep Time: 12 minutes
Cook Time: 1 hour
Yield: 2 quarts

Olive oil
4 stalks celery, chopped small
2 medium onions, chopped small
5 medium potatoes, cubed
2 quarts and 1/2 cup water
3 small cans (4-ounce) tomato sauce
12 quahogs chopped, juice reserved
3 tablespoons oregano, parsley and basil
2 teaspoons garlic powder
2 teaspoons pepper
Put enough oil to cover bottom of large pan over medium heat. Add celery and onion; cook for 10 minutes stirring often. Add potatoes and continue to stir so it will not stick to pan. Add 1 quart of water and tomato sauce. Add another 1 quart and 1/2 cup of water. Add seasoning, continue to cook another 1/2 hour or until potatoes are cooked. Add quahogs with the juice. Simmer for 15 to 20 minutes

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