Wanted receipeswith shellfih and veggies?!
Answers:
Here is a good one !.!.!.!.!.!. = )
Seared Scallops with Roasted Garlic Cream
2 heads garlic, sliced horizontally
3 tablespoons olive oil, plus 1 tablespoon olive oil
2 cups chicken stock
1 cup cream
2 tablespoons butter
1 pound large sea scallops, muscles removed
Salt and freshly ground black pepper
6 sliced mucshrooms
1/4 cup vegetable oil
1 cup celeriac, peeled and sliced thinly on a mandoline
1 cup elephant garlic, peeled and sliced thinly on a mandoline
2 tablespoons chervil
2 tablespoons chives
Preheat oven to 400 degrees F!.
Place garlic on a piece of foil and spoon 3 tablespoons of olive oil on top of cut garlic!. Wrap tightly to make a pouch and put directly into the oven for 30 minutes or until garlic is soft!.
Once garlic is cool enough to handle, squeeze cloves into a saucepan and add chicken stock!. Cook on high for 10 minutes or until stock reduces by half and add cream!. Using an immersion blender, puree until smooth and continue to simmer on low!.
In a large saute pan over medium-high heat, add 1 tablespoon of olive oil and 2 tablespoon of butter!. Season scallops with salt and pepper and sear on each side for 2 minutes!. Then, remove scallops and heat the vegeatable oil with sliced mushrooms for 5 minutes and then add the celeriac and garlic until just browned, about 1 minute!. Drain of excess oil and sprinkle with herbs, salt and pepper and melted butter!.Www@FoodAQ@Com
Seared Scallops with Roasted Garlic Cream
2 heads garlic, sliced horizontally
3 tablespoons olive oil, plus 1 tablespoon olive oil
2 cups chicken stock
1 cup cream
2 tablespoons butter
1 pound large sea scallops, muscles removed
Salt and freshly ground black pepper
6 sliced mucshrooms
1/4 cup vegetable oil
1 cup celeriac, peeled and sliced thinly on a mandoline
1 cup elephant garlic, peeled and sliced thinly on a mandoline
2 tablespoons chervil
2 tablespoons chives
Preheat oven to 400 degrees F!.
Place garlic on a piece of foil and spoon 3 tablespoons of olive oil on top of cut garlic!. Wrap tightly to make a pouch and put directly into the oven for 30 minutes or until garlic is soft!.
Once garlic is cool enough to handle, squeeze cloves into a saucepan and add chicken stock!. Cook on high for 10 minutes or until stock reduces by half and add cream!. Using an immersion blender, puree until smooth and continue to simmer on low!.
In a large saute pan over medium-high heat, add 1 tablespoon of olive oil and 2 tablespoon of butter!. Season scallops with salt and pepper and sear on each side for 2 minutes!. Then, remove scallops and heat the vegeatable oil with sliced mushrooms for 5 minutes and then add the celeriac and garlic until just browned, about 1 minute!. Drain of excess oil and sprinkle with herbs, salt and pepper and melted butter!.Www@FoodAQ@Com
Shellfish Bouillabaisse
1!.00 tb Olive oil
0!.50 lb Chorizo sausage; cut into 1"
-pieces
3!.00 c Julienned onions
2!.00 c Diced potatoes; blanched
1!.00 c Julienned red peppers
1!.00 c Julienned yellow peppers
0!.25 c Minced garlic
Emeril's Essence; see * Note
4!.00 c Chopped; peeled and seeded
-tomatoes
6!.00 Bay leaves
1!.00 lb Lobster; split
2!.00 Soft-shell crabs; cleaned
0!.25 lb Shrimp; peeled, tail on
0!.25 lb Mussels
0!.25 lb Clams
1!.00 c White wine
A few Saffron threads
0!.25 c Finely-chopped parsley
0!.25 lb Shucked oysters
Salt; to taste
Freshly-ground black pepper;
-to taste
1!.00 c Garlic aioli; in a squeeze
-bottle
2!.00 tb Chopped green onions
1!.00 sm Loaf Crusty bread
In a Dutch oven, heat the olive oil!. When the oil is hot, render the
sausage for 2 minutes!. Remove the sausage and set aside!. In a mixing
bowl, toss all the vegetables with the garlic!. Season with salt and
pepper!. Place one-third of the vegetables evenly on the bottom of the
pot!. Place one third of the tomatoes and 2 of the bay leaves on the
vegetables!. Lay the lobsters, meat side down, and the soft-shell
crabs on top of the tomato mixture!. Sprinkle 1/2 of the chorizo over
the lobster!. Layer 1/3 of the vegetables and tomatoes on top of the
lobsters!. Season the shrimp with Emeril's Essence!. Lay the shrimp
over the tomatoes!. Layer the remaining 1/3 of the vegetables and tomatoes over the shrimp!. Layer 1/2 of the chorizo over the shrimp!. Lay the mussels and clams over the tomatoes!. Add the wine, saffron and parsley!. Cover the pot and cook for 30 minutes!. Remove the lid and add the oysters during the last 5 minutes of cooking!. Ladle the bouillabaisse in an over-sized platter!.
Garnish with the aioli, green onions and crusty bread!. This recipe
yields 4 to 8 servingsWww@FoodAQ@Com
1!.00 tb Olive oil
0!.50 lb Chorizo sausage; cut into 1"
-pieces
3!.00 c Julienned onions
2!.00 c Diced potatoes; blanched
1!.00 c Julienned red peppers
1!.00 c Julienned yellow peppers
0!.25 c Minced garlic
Emeril's Essence; see * Note
4!.00 c Chopped; peeled and seeded
-tomatoes
6!.00 Bay leaves
1!.00 lb Lobster; split
2!.00 Soft-shell crabs; cleaned
0!.25 lb Shrimp; peeled, tail on
0!.25 lb Mussels
0!.25 lb Clams
1!.00 c White wine
A few Saffron threads
0!.25 c Finely-chopped parsley
0!.25 lb Shucked oysters
Salt; to taste
Freshly-ground black pepper;
-to taste
1!.00 c Garlic aioli; in a squeeze
-bottle
2!.00 tb Chopped green onions
1!.00 sm Loaf Crusty bread
In a Dutch oven, heat the olive oil!. When the oil is hot, render the
sausage for 2 minutes!. Remove the sausage and set aside!. In a mixing
bowl, toss all the vegetables with the garlic!. Season with salt and
pepper!. Place one-third of the vegetables evenly on the bottom of the
pot!. Place one third of the tomatoes and 2 of the bay leaves on the
vegetables!. Lay the lobsters, meat side down, and the soft-shell
crabs on top of the tomato mixture!. Sprinkle 1/2 of the chorizo over
the lobster!. Layer 1/3 of the vegetables and tomatoes on top of the
lobsters!. Season the shrimp with Emeril's Essence!. Lay the shrimp
over the tomatoes!. Layer the remaining 1/3 of the vegetables and tomatoes over the shrimp!. Layer 1/2 of the chorizo over the shrimp!. Lay the mussels and clams over the tomatoes!. Add the wine, saffron and parsley!. Cover the pot and cook for 30 minutes!. Remove the lid and add the oysters during the last 5 minutes of cooking!. Ladle the bouillabaisse in an over-sized platter!.
Garnish with the aioli, green onions and crusty bread!. This recipe
yields 4 to 8 servingsWww@FoodAQ@Com