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Sauteed Scallops, Salmon and Prawns recipe

Sauteed Scallops, Salmon and Prawns recipe


  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon

This seafood medley is not only quick and easy to make, but it also tastes fantastic. Serve with rice and/or vegetables.

2 people made this

IngredientsServes: 4

  • 15g butter
  • 2 fillets salmon, cut into small thin strips
  • 250ml creme fraiche
  • 400g scallops
  • 8 large raw prawns
  • pepper to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Add the scallops to a bowl filled with water, drain then dry.
  2. Melt the butter in a frying pan. Add prawns, scallops and salmon.
  3. Cook for 5 minutes over medium heat.
  4. Season with pepper and add the creme fraiche.
  5. Reduce to low heat and cook for 3-4 minutes.

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Seafood Trio

Stock up for weekly meals with chef-curated bundles of high-quality meat and/or seafood! Each one comes with 12 servings of protein, versatile spices, and cooking inspiration.
This Seafood Trio bundle includes:
4 servings of Salmon
4 servings of Shrimp
4 servings of Sea Scallops

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Pat the fish dry with paper towels season on both sides with salt, pepper, and a spice blend. In In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate.

*An instant-read thermometer should register 145°F.

Pat the shrimp dry with paper towels. Place in a large bowl. Season with salt, pepper, and a spice blend. Stir to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.

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Pat the fish dry with paper towels season on both sides with salt, pepper, and a spice blend. In In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate.

*An instant-read thermometer should register 145°F.

Pat the shrimp dry with paper towels. Place in a large bowl. Season with salt, pepper, and a spice blend. Stir to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.


Garlic and Butter Grilled Scallops & Shrimp

My hubby loves anything seafood! Seriously, anything from salmon, shrimp, and crab….to scallops, octopus, and scallops. If it came from the sea, chances are he is a fan. Me, well, I am the complete opposite. Other than salmon, I don’t really care for anything seafood related. I would call myself more of a chicken fan, haha!

Last weekend, we both were in the mood to grill something for dinner, but since it was just about dinnertime and we hadn’t thawed anything, we went up to our grocery store to browse the selection. My hubby immediately was drawn to the seafood and chose scallops/shrimp. My kids are huge seafood fans as well, so he knew I would be outnumbered. We also picked up a salmon filet for me and headed up.

Using our cast iron skillet, he whipped these up in no time and let me tell you, I was impressed. After one bite, I immediately changed my view of seafood. Am I adventurous now? Nope! But I can proudly say I have added scallops/shrimp to my list of approved seafood. The garlic and butter really enhanced the flavor and these were incredibly tender!

I ended up eating more of these than my salmon filet, which is big for me! Not only did I enjoy them, but all three of my kiddos did as well. They were popping them into their mouths as though they were chicken nuggets, lol!!

These are quite quick to prepare, you can grill them or cook them over the stove, and they are incredibly flavorful!


Recipe Summary

  • 6 slices bacon, cut into 3/4-inch pieces
  • 1 pound large sea scallops, (about 16), sliced in half crosswise to form 2 rounds
  • Salt and freshly ground pepper
  • 2 tablespoons minced shallot, (about 2 shallots)
  • 1 cup white wine
  • 2 tablespoons unsalted butter

Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.

Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.

Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops top with reserved bacon. Serve over ribbon zucchini.


Make the Filling

Place the flour and butter into a large saucepan. Over low heat, stir the butter and flour until the butter melts and the flour is incorporated. Add a pinch of salt and pepper and continue stirring for 2 minutes.

Turn the heat up to medium, add the milk in one go, and whisk until a smooth sauce is formed. Continue stirring until the sauce is thickened and glossy (about 5 minutes). If the sauce is thick, add a little more milk. The sauce should be thick but still runny. Remove from the heat.

Break the salmon fillet into large flakes and carefully stir into the sauce, followed by the prawns or shrimp, sliced mushrooms, and dill. Return to low heat and keep warm.

Place a pancake onto the worktop, put a quarter of the seafood sauce mixture into the center of the pancake, and spread in a long line from one end to the other. Fold the opposite edge of the pancake over the filling, and then roll the pancake into a thick sausage shape. Place the pancake into an ovenproof baking dish. Repeat with the remaining three pancakes.

Sprinkle the cheese over the pancakes and bake in the preheated oven for 20 minutes or until the cheese is melted but not browned. Serve immediately.


Method

1. Soak the chillies in boiling water for 5 minutes, or until soft. Remove the stem and seeds, then chop. Dry-fry the coriander seeds, shrimp paste wrapped in foil, and peppercorns in a frying pan over medium– high heat for 2– 3 minutes, or until fragrant. Allow to cool. Using a mortar with a pestle, or a spice grinder, crush or grind the coriander and peppercorns to a powder.

2. Put the chopped chillies, shrimp paste and ground coriander and peppercorns with the remaining curry paste ingredients in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste.

3. Put the thick coconut cream from the top of the tins in a saucepan, bring to a rapid simmer over medium heat, stirring occasionally, and cook for 5– 10 minutes, or until the mixture ‘ splits’ (the oil starts to separate). Stir in 3 tablespoons of the curry paste, reduce the heat and simmer for 10 minutes, or until fragrant.

4. Stir in the remaining coconut cream, scallops and prawns, and cook for 5 minutes, or until tender. Add the fish sauce, palm sugar, makrut leaves and chilli, and cook for 1 minute. Stir in half the Thai basil and garnish with the remaining leaves.


Bacon Scallops with Garlic Butter Sauce

Yield: 4 servings

Crisp bacon, tender-melt-in-your mouth scallops with the most heavenly butter sauce. So fancy yet so easy!

Ingredients:

  • 4 slices bacon, diced
  • 1 pound scallops
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup unsalted butter
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
  2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  3. Melt butter in the skillet. Add garlic, oregano, basil and red pepper flakes season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.
  4. Serve immediately, garnished with parsley, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


    1. Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute. Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute. Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.

    I tried this recipe for the first time and it came out super delicious. I added a bit of Rosemary to the run of the shrimp and scallops. I will definitely make it again.

    Made this dish for the first time today. It was very good. It was easy to fix and it had a lot of flavor.

    My family's Christmas dinner is on Christmas eve and then I do something with seafood on Christmas day. I found this recipe and tried it out. Glad I did. I added some finely chopped shallots along with the garlic and then to tone down the acidity of the tomato paste, I added about a teaspoon of white sugar. The sugar blended the whole thing together. The change I will make next time will be to double the lemon juice, wine, and tomato paste to make more sauce. This was so yummy that I won't wait until next Christmas to make it again. Served it over steamed jasmine rice.

    The only reason I didn't give this 4 forks is because I didn't have most of the ingredients! I ended up using mini sweet peppers (yellow and orange), because that's what I had. I also didn't have white wine, so I used 1/4 cup of the cabernet we were drinking. I also used creole spices, because ultimately I was adding my gumbo base (see Gumbo Ya Ya recipe) to the cooked shrimp/scallop mix just before I served over rice. It was amazing. I love finding these recipes and being able to modify them to great results.

    I was disappointed in this dish. I was looking for something quick and easy and, of course, I should have known it was going to be lacking, since most easy dishes are just that, easy "period". If you are looking for a great seafood dish, try Ann Pachett's Seafood Chowder. It is delicious.

    Delicious & easy, though of course I made a few changes. Sauteed the mushrooms & onions (not green onions) first as so many below recommend, then browned the scallops which I had dusted lightly with flour, salt & pepper (no shrimp on hand) with the garlic. Added wine, lemon juice, 1 chopped tomato to quickly finish cooking the scallops.

    I thought this was quite tasty, with a few modifications. I used chunks of wild salmon instead of shrimp, and did sear both that and the scallops (with plenty of herbs and spices) and set them aside. Instead of green onions, I used one large regular sweet onion. I actually only had 8 oz of mushrooms, so that had to do. One thing that I noticed was that the lemon is a bit strong, so I would recommend cutting it down a bit. I also used oregano, thyme, white pepper, and my favorite old standby from Trader Joe's--"21 Seasoning Salute". It was good, saucy, and makes quite a lot.

    I followed the advice of others and used fresh chopped tomatoes instead of paste, and added a shake (or two) of red pepper flakes. tatterdemalion's instructions were useful to me. seared the shrimp and scallops then cooked down the rest. it was delicious. When I told my husband that there were highly varying reviews, he suggested it might be the source of everyone's seafood. The depth of flavor varies so much from place to place that it can make or break a recipe. If you have fresh, local scallops (say, in Gloucester Massachusetts), forget the shrimp. If you're on the Gulf Coast, maybe you should double the shrimp. If you have a good fresh fish, I'll bet you could use that, too. Fresh lemons (as we have in Florida) make a lot of difference as well. I prefer cilantro over parsely, so I used it, but it's a matter of taste. Hubby can't eat pasta, we didn't have any couscous, so we just slurped up the sauce. This is a good basic recipe just perfect for adapting to whatever you have on hand and whatever your personal tastes are.

    I thought this recipe was slightly flawed upon my initial assessment, and after reading the reviews, it seems my suspicions were confirmed. So I changed things. I seasoned the shellfish and quickly seared them, leaving them half uncooked, and removed from the pan. Added the garlic as well as shallots until soft, then deglazed with the wine - I used a verdejo which worked outstandingly well, and also was the perfect match to drink. Scraping up the fond with the wine & lemon juice, I then added the tomato paste, some thyme & oregano, white pepper, and some dried chili flakes. Brought it to a boil, then reduced the heat, added back the shellfish for a couple of minutes and turned off the heat. The parsley livened things up, and you can also finish it off with a little browned butter or maybe even a splash of lemon juice at the end. Rice is a great vehicle to soak up the sauce. So in the end, the way I cooked it deviated significantly from the recipe, but it turned out fantastic. Heed the warnings from the reviews, and make your own appropriate adjustments.

    I am not that into scallops, but I really liked this recipe. I added diced tomatoes and chipotle peppers as suggested by another reviewer and the sauce was just great.I used lime instead of lemon and added some zest. I paired it with some wild mushroom couscous and voila, now thats what I call fusion. Goes great with some Pinot.

    with a lot of shell fish recipes, I use white pepper. I cut back on the garlic, used diced canned tomatoes and served over fried chinese noodles. I feathered scallions and topped the dish. Wonderful!

    My husband thought this was fine, but I really didn't care for it at all. Perhaps it wuld have been ok served over pasta, but cooked according to directions, it was like the seafood was poached. I might try it another time, first sauteing the seafood to get some caramelization and cooking the sauce separately and then serving it over the shrimp.

    I used this recipe as a base to create a spicy saute

    Used lime juice and cilantro in place of lemon and parsley. I added canned chipoltes in adobo

    1 or 2 chopped with a splash of the adobo sauce. Served it over polenta. Yummy!

    Didn't have shrimp or mushrooms, adjusted the recipe accordingly. Used teeny sweet tomatoes, halved, and it was quick and easy-great over a thin spaghetti or angel hair-delicious! Also, please correct the spelling of Gloucester and Provincetown. (Gloss-ter)

    This recipe is awesome! It was so fast to prepare and tasted fantastic. I left the mushrooms out (not a big fan) and used homemade diced tomatoes instead of tomato paste. The sauce was creamy and I served it over white rice. This recipe is a keeper!

    I agree with previous reviewers that it lacked something - I used fresh cherry tomatoes halved and will try cilantro instead of parsley next time. I noticed a comment about "creamy" consistency, but mine resulted in a broth-like consistency that called for pasta. I too love the ingredients and the concept, but will experiment with this recipe a bit more. Tabasco maybe?

    Great taste and easy. I too chopped up 3 plum tomatoes instead of paste. After reading reviews - I sauteed a small onion after the garlic and I also added some chicken broth. I had no edible green onions. Served with small shell noodles. Yum!

    Loved it! I also made some easy changes. I only used 4-5 cloves garlic, sauted the shrimp & scallops first, used cilantro instead of parsley, and used fresh chopped tomatos instead of tomato paste. The recipe was quick, easy and tasted very fresh and light. I will make it again and will use it to entertain.

    This is a great "new thing" you can do if you are looking for something different to do wtih shrimp and scallops. I changed the recipe slightly (I had only about 1/2 the amount of shrimp that the recipe called for) by adding some fresh diced garden tomatoes at the very end with the scallops. I also "stretched" it a but with a cup of fish stock, and doubled the amount of tomato paste. This kept the nice creamy consistency but provided more "sauce". I also added about 1/2 tsp of crushed chile flakes at the end for a little "zip". Serve it with a Sauvignon Blanc or white Rioja, crusty bread, and a salad for a great summer meal.

    I totally agree with the previous reviewer. Had good potential, but overall lacked flavor. I think the seafood should have been browned first in the white wine along with the mushrooms. This would have given the dish much needed flavor. It was good, but not great.

    Really lacked in flavor. I'll give it another shot (because I love all of the ingredients), but will double the tomato paste and add some more wine. The mushrooms were flavorfull, but the shrimp and scallops needed more.

    Five of us just loved it! Simple and quick with great flavor. If I did it again I would a little broth for a little extra sauce.

    I sauteed all the veggies then did the seafood then made the sauce with fresh Thai basil, cilantro, and West Indian seasoning peppers then mixed everything together for a really superb dish. served it over pasta.

    It was very very easy, light and tasty. I cut way down on the garlic, added a healthier shot of wine than called for and added oregano for added flavor. Also can be done with all shrimp.

    This recipe was wonderful! I used cilantro instead of parsley - it did add some flavor but it was also tasty without it. My sons are picky eaters and even they loved it - onions and all!


    2 teaspoons olive oil
    3 cloves garlic
    1 ½ cups milk, 2%
    *
    2 tablespoons cornstarch
    ¼ cup mozzarella cheese
    shredded
    *
    ¼ teaspoon black pepper
    *
    ¼ cup Parmesan cheese
    grated
    1 pinch saffron threads
    crushed
    *
    4 ounces bay scallops
    cup scallions, spring or green onions
    sliced
    1 tablespoon capers
    drained
    2 ounces smoked salmon
    cut in strips
    8 ounces pasta, spinach fettuccine
    cooked and drained
    *
    10 ml olive oil
    3 cloves garlic
    355 ml milk, 2%
    *
    30 ml cornstarch
    59 ml mozzarella cheese
    shredded
    *
    1,3 ml black pepper
    *
    59 ml Parmesan cheese
    grated
    1 pinch saffron threads
    crushed
    *
    115,6 ml/g bay scallops
    79 ml scallions, spring or green onions
    sliced
    15 ml capers
    drained
    57,8 ml/g smoked salmon
    cut in strips
    231,2 ml/g pasta, spinach fettuccine
    cooked and drained
    *

    Sauteed Scallops, Salmon and Prawns recipe - Recipes

    Ingredients

    • 2 large shallots or 1 onion, peeled and chopped
    • 2 tbsp olive oil
    • 40g butter
    • 1 large thyme sprig, leaves only
    • 4 tbsp Noilly Prat or dry vermouth
    • 2 tsp Pernod (optional)
    • 4 tbsp plain flour
    • 250ml fish, chicken or vegetable stock (a stock cube is fine)
    • 200 ml milk
    • 4 tbsp double cream
    • 3 tbsp chopped fresh parsley
    • 180g skinless salmon fillets
    • 250g skinless cod or haddock fillets
    • 200g queen scallops
    • 150g king prawns
    • 1 tbsp fresh lemon juice
    • Sea salt and freshly ground black pepper

    For the Mashed Potato Topping

    • 750g Desirée potatoes, peeled
    • 75g butter, cubed
    • 50ml hot milk
    • 2 large egg yolks
    • 75g medium Cheddar cheese, grated

    Method

    Preheat the oven to 200°C/Gas 6. Grease a shallow (about 2 litre capacity) pie dish.

    Start by making the mashed potato for the topping. Chop the potatoes into chunks and cook in boiling salted water until tender. Drain well and push through a potato ricer, or mash until smooth. Add the butter and hot milk and mix until well incorporated. Allow to cool slightly, then stir in the egg yolks. Season well and put to one side.

    Sauté the shallots or onion in the oil and butter with the thyme leaves for about 5 minutes until softened. Add the Noilly Prat and Pernod (if using), then cook for 4–5 minutes until reduced right down.

    Stir in the flour and cook for a minute or so. Heat the stock in a small pan or a jug in the microwave. Gradually stir it into the shallot mixture with a wooden spoon until smooth, and boil for about 5 minutes until reduced by a third. Mix in the milk, lower the heat and simmer for a few minutes. Season well, then add the cream and parsley.

    Meanwhile, cut the salmon and cod into bite-sized chunks and scatter in the pie dish with the scallops and prawns. Sprinkle with the lemon juice and seasoning. Put the dish on a baking sheet.

    Pour over the sauce and mix well with a fork. Spread the mashed potato on top and fluff up with a fork. Scatter with the grated cheese and put the pie immediately in the oven. Bake for 10 minutes, then turn the oven down to 180°C/Gas 4, and bake for another 20 minutes, turning if it browns unevenly. Allow to stand for 10 minutes before serving.

    Gordon Ramsay
    Ultimate Cookery Course
    By Hodder & Stoughton
    Text © Gordon Ramsay 2013
    Photography © Anders Schønnemann 2012