Seafood Recipes

Looking for the best Fish and Seafood recipes? Seafood is a good choice for your romantic rendezvous. If you are searching for romantic recipes for a long-lasting dinner for two, look no further! It has long been known that seafood is an essential part of a nutritious and well-balanced diet. Like land-based fruits, the fruits of the sea are the sweetest of delicacies. Shellfish―such as oysters, clams, scallops, shrimp, and lobster―along with deep, coldwater fish stimulate the body and brain and contain healthy lean proteins. Oysters, for instance, are rich in zinc and iodine, which are vital sexual nutrients, essential for testosterone production.

Shellfish―such as oysters, clams, scallops, shrimp, and lobster―along with deep, coldwater fish stimulate the body and brain and contain healthy lean proteins. Oysters, for instance, are rich in zinc and iodine, which are vital sexual nutrients, essential for testosterone production.

Shrimp

Seductive and Sexy Seafood Recipes

160x600 bannerSeven Immortals of the Seas

Poseidon was the god of the seas. On the ocean floor, he lived in a palace made of coral and gems. The Seven Immortals of the Sea constitute a group of “legendary powers” that Poseidon possessed. These powers could either grant life or destroy evil. These legendary powers are responsible for guarding the seven seas, protecting all of those who navigate their waters. “Faith” represents the Mediterranean Sea and is a confidence in the commission of good deeds. “Hope” rules the Adriatic Sea, adopting an optimistic view of the future and believing that good will triumph. “Charity” rules the Black Sea and allows us to be aware of and help others in need. The Red Sea is represented by “Fortitude,” which gives us immense power in order to dissuade us from giving up. The Arabian Sea is ruled by “Justice,” advocating fairness and impartiality. “Prudence” represents the Persian Gulf, allowing us to exercise good sense and judgment. Finally, the Caspian Sea is represented by “Temperance,” allowing us to exercise self-control when faced with desire and temptation.

Species of Romantic Seafood

Today, seafood is shipped from all over the world, but it is extremely perishable, and thus it should be treated accordingly. Fresh seafood, when available, is always the best option. Sometimes, it can be purchased right at the pier.

Frozen seafood should be your second choice; the best selection is usually available at local specialty fish markets. The choice of either fresh or frozen seafood is entirely up to you. In any event, seafood should not smell too fishy. This is a sure sign of age or improper handling by the fishmonger or store.

  1. Calamari (Squid): Has a firm, chewy texture and mildly sweet flavor.
  2. Clams: Clams have an edible flesh inside of two hinged shells. Atlantic clams range in size from littlenecks to cherrystones to large chowder clams, and they include small, soft-shell steamers. Scrub clam shells well before cooking.
  3. Conch: Conch flesh is tough, but it may be tenderized by pounding with a mallet or long, slow cooking. Conch should have a sweet, not too fishy flavor!
  4. Crabs: These crustaceans are imported from both the Atlantic and Pacific Oceans, as well the Gulf of Mexico. Dungeness and blue crab have edible meat in the body and claws. In the Alaskan king crab and spider crab, the edible meat is contained in the legs and claws. When shopping, always choose crabmeat that will fit your needs and the manner in which you intend to serve it.
  5. Lobster: Lobster Recipes: Almighty King and Queen Lobster.
  6. Mussels: Mussels have a smooth, bluish-black shell with a deep yellow or orange flesh. Mussels should only be purchased live or precooked. Avoid any that are open and check for a sweet smell. Prior to cooking, scrub the mussels with a brush to remove the “beard” on the shells.
  7. Oysters: When purchasing oysters, they should be alive and pre-shucked in jars, or smoked (packed in tins). Live oysters should have their shells tightly closed. It is said that they are very effective aphrodisiacs.
  8. Scallops: Sea scallops are about half an inch to one-inch thick. Bay scallops are much smaller.
  9. Shrimp: Shrimp come in brown, white, and pink varieties. Both cooked and raw shrimp should feel firm and smell sweet. Removal of the black intestinal vein (deveining) should be done on all shrimp before cooking.
  10. Flat Fish vs. Round Fish: Fish are generally divided into two categories―round fish and flat fish. Round fish can be either cooked whole or cut off the bone into steaks and/or fillets (e.g salmon, dolphin (Mahi), and snapper). Flatfish, such as sole and flounder, are most often cut into fillets.
  11. Crabmeat Tip: When preparing crabmeat, be sure to pick out and discard any pieces of shell or cartilage with a fork.

When buying seafood, I recommend buying 6 to  10 ounce of raw product per person, which will cook down to about a 4 or 8 ounces serving size. That’s what we call a perfect portion.

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Cleaning Shrimp “Deveining Prep”

Removal of the black intestine (deveining) should be done to all shrimp before you cook them. Using a small, sharp knife, make a shallow cut along the backside of the shrimp. To remove shells from shrimp, use your fingers to peel the shell toward the side (leaving the very end of the tail on sometimes makes things easier). Lift shell up and over, and peel around to another side. Discard shells. Remove the small, black intestine that runs along the back with a knife. Wash under cold water as you devein the shrimp.

Seduction and Romantic Dinner Seafood Recipes

  1. Aphrodite Legendary Oven-Roasted Oysters
  2. Fusion Seafood à la Boca with Garlic–Herb Seasoning
  3. Crackling Flounder Stuffed with Jumbo Lump Crabmeat
  4. Pan Roasted White Sea Bass with Shiitake Mushrooms
  5. Stardom Baked Swordfish with Cilantro Mango–Pepper Relish
  6. Poached Wild Salmon with Zested Lemon Cucumber–Dill Jazz
  7. In Vogue Red Snapper Francaise with Lemon and Caper Sauce
  8. Orange Roughy with Leeks and Sherry en Papillote
  9. Coconut Shrimp with Peachy Dipping Sauce and Fried Plantains
  10. Giant Scallops with Mushroom, Green Onion, and Sherry Sauce

Seafood Recipe Side Dish Accompaniments

As you prepare a seafood recipe, make sure you coordinate the preparation of a vegetable, starch, or miscellaneous side dish as an accompaniment. There are many romantic and seductive recipes that you can use for side accompaniments:

  1. Creative Side Dishes
  2. Vegetable Recipes
  3. Potato Recipes
  4. Rice Recipes
  5. Risotto Recipe

Oysters

Charleston Seafood Oysters

If you’re an oyster lover, you’ll feel nearly spoiled after a meal of Charleston Seafood Oysters.

  • It’s 50 count box
  • Are Fresh in the shell

 

Seduction and Romantic Dinner “Seafood Recipes”

Aphrodite Legendary Oven-Roasted Oysters

Yields two servings.
Bring some home and tap into their wonder; with an open mind and a little coaxing in the pan, they can take you to the other side

  • 20 large CHESAPEAKE OYSTERS
  • ½ cup CLARIFIED BUTTER
  • SALT and WHITE PEPPER, to taste
  • 1 large LEMON, cut in wedges
  • 2 sprigs FRESH PARSLEY or HERBS, garnish

Wash the oyster shells thoroughly by scrubbing with a brush under running water. Place in a baking pan with the deep shell facing downward. Place baking pan in a very hot oven. Bake until the shells open. Let cool slightly, then remove the upper shells; add a little butter, salt, and pepper to each oyster, and serve in the bottom shells.

Embellish with lemon and fresh parsley or herbs. Serve excess butter in a small dish on the side. Don’t forget to take turns feeding each other’s souls. Snuggle up with your lover and enjoy your delightful culinary experience.

Seduction and Romantic Dinner “Seafood Recipes”

Fusion Seafood à la Boca with Garlic–Herb Seasoning

Yields two servings.
Occasionally, the most magnificent recipes are also the easiest. This well-designed dish mingles garlic and herb seasonings with the delicate flavor of fresh seafood and thus complementing each other perfectly.

  • 10 large SEA SCALLOPS, side muscles removed
  • 4 large SHRIMPS, peeled and deveined
  • 2 3-ounce WHITEFISH FILLETS
  • 6 medium MUSSELS, washed and debearded
  • Garlic–Herb Seasoning
  • 6 tablespoons SALTED BUTTER or MARGARINE
  • 1 tablespoon FRESH GARLIC, peeled and minced
  • ¼ cup DRY WHITE WINE
  • 1 tablespoon DIJON MUSTARD
  • ¼ teaspoon FRESH OREGANO chopped
  • ¼ teaspoon FRESH BASIL chopped
  • ¼ teaspoon FRESH TARRAGON, chopped
  • ½ medium LEMON squeezed for juice
  • 1 teaspoon WORCESTERSHIRE SAUCE
  • SALT and WHITE PEPPER, to taste
  • ½ cup DRY BREAD CRUMBS
  • 1 teaspoon PAPRIKA
  • ¼ tablespoon LEMON JUICE
  • 2 LEMON CROWNS, garnish (Zest and Crowns, see 175)
  • 2 sprigs FRESH PARSLEY, garnish

Arrange seafood in two small ovenproof glass baking dishes. Place to the side.

To prepare garlic–herb seasoning, melt butter in a small sauté pan over moderate heat. When butter is melted, remove from heat and add remaining ingredients listed for garlic–herb seasoning. Blend thoroughly.

Pour garlic–herb seasoning over top of seafood. Sprinkle with bread crumbs, which will soak up extra liquid and add flavor. Next, sprinkle with paprika. Bake seafood in preheated 350°F., oven for fifteen to twenty minutes, or until done.

Remove from oven and serve in baking dishes on two plates. Garnish each dish with lemon crowns and parsley sprigs. Embellish and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delightful culinary experience.

Seduction and Romantic Dinner “Seafood Recipes”

Crackling Flounder Stuffed with Jumbo Lump Crabmeat

Yields two servings.
Flounder is pure white, lean, and flaky, with a mild flavor that ranges from semi-bland to sweet. Known for its sweet flavor and hearty composition, jumbo lump crabmeat is sensational when paired with delicate flounder.

  • ½ pound FLOUNDER FILLETS
  • ⅓ cup JUMBO LUMP CRABMEAT drained and flaked
  • 1 teaspoon GREEN BELL PEPPER, finely chopped
  • ⅛ teaspoon COLEMAN’S DRY MUSTARD
  • ⅛ teaspoon WORCESTERSHIRE SAUCE
  • SALT and WHITE PEPPER, to taste
  • 1 cup SALTINE CRACKERS, crushed
  • ⅓ large EGG WHITE
  • 1 teaspoon MAYONNAISE
  • 1 tablespoon plus 1 teaspoon BUTTER, melted
  • ⅓ large EGG YOLK
  • 1 tablespoon plus 2 teaspoons MAYONNAISE
  • ⅛ teaspoon PAPRIKA
  • 1 teaspoon DRIED PARSLEY
  • 2 LEMON CROWNS, garnish
  • 2 sprigs FRESH PARSLEY, garnish

Preheat oven to 400°F. Rinse the fillets and pat dry with paper towels. Combine crabmeat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper, and crushed saltines. Combine the egg white and one tablespoon of mayonnaise. Stir this into the crabmeat mixture. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.

Bake the fillets for fifteen minutes. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in five tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.

Increase oven temperature to 450°F., and bake until golden and bubbly (about six minutes). Embellish and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delightful culinary experience.

A pack of 2 pounds
Always Fresh, Never Frozen
Mild white fillet with a large, flaky texture

Seduction and Romantic Dinner “Seafood Recipes”

Pan Roasted White Sea Bass with Shiitake Mushrooms

Yields two servings.
Treat yourselves to this incredible, mouth-watering culinary delight. The sea bass, caught off the waters of the beautiful Hawaiian Islands, is considered to be an exotic undersea delicacy.

  • 2 tablespoons EXTRA VIRGIN OLIVE OIL
  • 1 large ONION, chopped
  • ¼ cup WHITE WINE
  • 12 ounces SHIITAKE MUSHROOMS, stems removed
  • 1 tablespoon BUTTER
  • ½ cup HOMEMADE CHICKEN STOCK
  • SALT and WHITE PEPPER, to taste
  • 2 tablespoons CANOLA OIL
  • 2 8-ounce SEA BASS FILLETS, without skin, if possible
  • 1 tablespoon FRESH PARSLEY, chopped
  • 2 LEMON CROWNS, garnish
  • 2 sprigs FRESH PARSLEY or HERBS, garnish

Preheat oven to 450°F. Heat the olive oil in sauté pan over medium-high heat and sauté the chopped onion until translucent. Deglaze the pan with white wine (in order to prevent the wine from igniting in your face, remove the pan from the stove when doing this). When most of the wine is dissipated, add the shiitake mushrooms and butter. Reduce the heat to medium and cook until the mushrooms are tender. At this point, add the chicken stock, salt, and pepper; let the sauce cook down until it slightly thickens.

When the sauce coats a spoon, it is of the correct thickness. This is something you need to play around with until you learn to get it to the thickness you like.

In an ovenproof sauté pan, heat the canola oil until it’s about to smoke. Be careful around this hot oil! Season the fillets with salt and pepper, and add to the hot pan. Cook them on one side for about three minutes and flip them over for another two minutes; transferring to the oven for three to four minutes, or until done. They should be plump, moist, and tender. You may want to experiment with the times in order to obtain ideal results for you. On warm plates (heat them in the microwave for about two minutes), dish out the onion-mushroom mixture and top with the pan-roasted fillets.

Embellish with lemon and fresh sprigs of parsley or herbs. Don’t forget to take turns feeding each other’s souls. Snuggle up with your lover and enjoy your delightful culinary experience.

Seafood-Raw

Seduction and Romantic Dinner “Seafood Recipes”

Stardom Baked Swordfish with Cilantro Mango–Pepper Relish

Yields two servings.
The meaty texture and mild flavor of swordfish are two reasons for its popularity. In addition to tasting great, swordfish is a low-fat, low-calorie choice for health-conscious people. Mango–pepper relish can be also used for chicken and other types of fish. This is a phenomenal, simple, and romantic recipe.

Mango–Pepper Relish

  • 1 large RIPE MANGO, peeled, seeded, and diced
  • ¼ cup GREEN BELL PEPPERS diced
  • ¼ cup EXTRA VIRGIN OLIVE OIL
  • ½ medium LIME squeezed for juice
  • 3 tablespoons RICE VINEGAR
  • 2 tablespoons FRESH CILANTRO, chopped
  • SALT and WHITE PEPPER, to taste
  • 2 8-ounce SWORDFISH FILLETS, skinned
  • ¼ cup SALTED BUTTER, melted
  • 1 teaspoon PAPRIKA
  • ¼ cup DRY WHITE WINE
  • 1 LEMON squeezed for juice
  • 1 tablespoon LEMON JUICE
  • 2 LEMON CROWNS, garnish
  • 2 sprigs FRESH PARSLEY, garnish

Preparing Mango–Pepper Relish: In a mixing bowl, place ingredients listed for mango–pepper relish; toss thoroughly. Set aside.

Preheat over to 325°F. Grease the bottom of a shallow baking pan and place swordfish fillets in it. Brush top with melted butter, then evenly sprinkle paprika on top. Next, add remaining melted butter, white wine, and lemon juice to pan, giving added flavor to the fish while cooking. Bake fish in preheated oven until it reaches a light golden brown color (about eight to twelve minutes).

Remove from oven and place fish on two plates. Serve with cilantro mango–pepper relish. Embellish and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delightful culinary experience.

Seduction and Romantic Dinner “Seafood Recipes”

Poached Wild Salmon with Zested Lemon Cucumber–Dill Jazz

Yields two servings.
The five varieties of wild Pacific salmon are sockeye (red), king (chinook), Keta, coho (silver), and pink. People lust for salmon for good reasons: it is readily available, it looks appealing, and it tastes marvelous, especially when cooked with aromatic vegetables (which add a gratifying depth of flavor).

Zested Lemon Cucumber–Dill Jazz

  • 1 medium CUCUMBER
  • 1 tablespoon FRESH DILL, chopped
  • ¼ cup CORN OIL
  • ¼ medium LEMON ZESTED
  • ¼ cup RICE VINEGAR
  • SALT and WHITE PEPPER, to taste
  • 2 7-ounce WILD-CAUGHT SALMON FILLETS, skinned and boned
  • ½ medium CARROT diced
  • ¼ medium ONION, sliced
  • ½ medium LEEK, chopped
  • ¼ medium FRESH GARLIC, minced
  • 2 sprigs FRESH PARSLEY
  • 1 medium LEMON, cut in half
  • 4 whole BLACK PEPPERCORNS
  • SALT, to taste
  • 2 LEMON CROWNS, garnish
  • 2 sprigs FRESH PARSLEY, garnish

Preparing Zested Lemon Cucumber–Dill Jazz: Peel cucumber and cut in half lengthwise. Using a spoon, scoop out seeds and pulp. Dice the remaining cucumber. In a small mixing bowl, add cucumber, dill, corn oil, lemon zest and vinegar. Mix thoroughly. Adjust flavor with salt and white pepper; place to the side. Let salsa sit for two hours to allow flavors to blend.

How to Poach Fish: To poach fish, pour about four cups of water (or enough to cover fish) in a saucepan big enough to hold fish. Add carrot, onion, leek, garlic, parsley, lemon, peppercorns, and salt. Slowly bring this mixture to a boil over medium heat. Simmer for ten minutes; reduce heat and lower salmon gently into stock. Poach salmon in stock for about ten to twelve minutes, or until fish flakes easily when tested with a fork and looks cooked inside.

Carefully remove fish from poaching liquid when done. Place on plate and cover half of fish with cucumber–dill jazz. Embellish and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delightful culinary experience.

Seduction and Romantic Dinner “Seafood Recipes”

Aphrodisia Red Snapper Francaise with Lemon and Caper Sauce

Yields two servings.
Red snapper can be found in the Caribbean, the Gulf of Mexico, and the southern Atlantic. Snapper is a versatile and popular fish; it is also low in fat and flaky in texture. It can be cooked in numerous ways, including poaching, broiling, baking, sautéing, or frying. Capers, sun-dried buds of the Cappers Spinoza plant, are commonly preserved in a vinegar brine.

Francaise Mix

  • 2 large EGGS
  • 1 tablespoon GRATED PARMESAN CHEESE
  • 1 tablespoon FRESH PARSLEY, chopped
  • 2 tablespoons OIL
  • ½ cup CHABLIS SAUCE with SWEET SHALLOTS
  • 2 8-ounce RED SNAPPER FILLETS, boneless and skinless
  • ½ cup ALL-PURPOSE FLOUR
  • 1 tablespoon LEMON JUICE
  • 2 LEMON CROWNS, garnish
  • 2 sprigs FRESH PARSLEY, garnish

Preparing Francaise Mix: Crack eggs into a large mixing bowl and whip. Add Parmesan cheese and parsley, and whisk thoroughly to make Francaise mix.

Prepare chablis sauce with sweet shallots and set to the side until needed.

Warm oil in a large sauté pan over moderate heat. Coat snapper with flour on all sides, then dip in Francaise mix, coating on all sides. Place snapper in the sauté pan and cook for five minutes on each side, or until lightly browned.

Place fillets on plates and pour chablis sauce over top. Embellish and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delightful culinary experience.

en Papillote

Seduction and Romantic Dinner “Seafood Recipes”

Orange Roughy with Leeks and Sherry en Papillote

Yields two servings.
I really love this preparation for fish because it is elegant, healthy, and delicious, yet easy to prepare. Using this method, you will actually steam the fish in your oven in a paper bag, which seals in the flavors! It might sound intimidating, but it’s even easier to make at home than in the restaurant―the only trick is to be sure that your parchment “bag” is completely sealed.

  • 2 ounces SALTED BUTTER
  • 1 cup LEEKS, julienned (Proper Chopping)
  • ½ medium RED BELL PEPPER julienned
  • ¼ medium RED ONION julienned
  • 4 medium BUTTON MUSHROOMS, sliced
  • 2 tablespoons DRY SHERRY
  • ½ medium LEMON squeezed for juice
  • SALT and WHITE PEPPER, to taste
  • 2 10” x 17” pieces PARCHMENT PAPER
  • ½ cup VEGETABLE OIL
  • 2 7-ounce ORANGE ROUGHY FILLETS, boneless and skinless
  • 1 tablespoon LEMON JUICE
  • 2 LEMON CROWNS, garnish
  • 2 sprigs FRESH PARSLEY, garnish

In small sauté pan over medium-high heat, combine butter, leeks, pepper, onion, and mushrooms. Cook for two minutes. Add sherry and lemon juice, and simmer for thirty seconds. Remove from heat and adjust flavor with salt and white pepper.

Papillote Bag Cutting and Folding: You can find parchment paper at most grocery stores or gourmet food shops. Aluminum foil may be used as an alternative to parchment paper. Cut two large heart shapes out of each piece of parchment paper. This is done by folding the paper in half and cutting out half a heart from the folded side. The heart must be big enough to hold the fish and vegetables, with enough room to crimp the edges. Oil both sides of the parchment hearts.

Place fish on one side of the heart. Cover with sautéed vegetables, and drizzle with liquid and lemon juice. Fold over the other half of the heart. Starting at the top of heart, fold and crimp the open edges every inch. As you make a new crimp, hold the previous one in place. When you reach the bottom of the heart, fold the point under to hold it in place.

The papillote is now ready to bake. Place in preheated 350°F., oven, and bake until the parchment is puffed and lightly browned (about fifteen to twenty—five minutes). When opening parchment, be especially careful of escaping steam.

For the full visual and aromatic effect, cut the papillote open at the table. Embellish and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delightful culinary experience.

Seduction and Romantic Dinner “Seafood Recipes”

Coconut Shrimp with Peachy Dipping Sauce and Fried Plantains

Yields two servings.
Coconut shrimp is an absolutely marvelous dish. “Try ’em, you’ll like ’em, too!” This is one of the easiest and most gratifying dishes to serve to your lover. This aromatic and flavorsome treat can be prepared in less than thirty minutes.

  • ½ cup SHREDDED COCONUT
  • ¼ cup UNSALTED PEANUTS shelled
  • 10 large SHRIMP, peeled and deveined
  • ½ cup ALL-PURPOSE FLOUR
  • 1 large EGG
  • ½ tablespoon SOY SAUCE

Peachy Dipping Sauce

  • 1 8-ounce can SLICED PEACHES, drained
  • 2 tablespoons BROWN SUGAR
  • 2 tablespoons TOMATO KETCHUP
  • 1 tablespoon RICE VINEGAR
  • 1 tablespoon SOY SAUCE
  • 2 teaspoons CORNSTARCH
  • 1-quart VEGETABLE OIL for deep-frying
  • 1 medium GREEN PLANTAIN
  • 2 LEMON CROWNS, garnish
  • 2 SCALLION FLOWERS (Decorative Carving)
  • 2 sprigs FRESH PARSLEY, garnish

Place coconut and peanuts in food processor. Process using an on and off pulsing action until peanuts are ground (peanuts should be granulated, not pasty or buttery). Toss shrimp in flour until well coated. In small mixing bowl, combine egg and soy sauce. Add shrimp to egg mixture; toss until coated. Lightly coat with coconut and peanut mixture. Refrigerate until ready to cook.

Preparing Peachy Dipping Sauce: Combine ingredients for dipping sauce in a food processor. Process until peaches are chopped. Place mixture in a saucepan and bring to a simmer over moderate heat. Boil for one minute or until thickened, stirring constantly. Pour into a small serving bowl and set aside. The sauce can be served warm or cold.

Heat oil in a heavy two-quart saucepan over medium heat until deep-fat thermometer registers 350°F. Fry shrimp a few at a time for four to five minutes or until golden-brown. Adjust heat to allow the temperature to return to 350°F., between each batch. Place on paper towels to drain. Peel plantain and cut lengthwise into thin slices. Place in a deep fryer and cook about three to five minutes.

Fan out shrimp on a plate and drizzle sauce over the top. Place fried plantains between shrimp. Embellish and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delightful culinary experience.

Seduction and Romantic Dinner “Seafood Recipes”

Giant Scallops with Mushroom, Green Onion, and Sherry Sauce

Yields two servings.
The scallop is perhaps best known for its truly beautiful and fairly distinctive shell. Scallops are sweet and tender, yet firm when properly cooked. This absolutely delicious sherry sauce does not overpower their delicate, sweet flavor.

  • 1 cup CREAMY BÉCHAMEL SAUCE
  • 1 pound LARGE SEA SCALLOPS
  • 2 tablespoons SALTED BUTTER or MARGARINE
  • 1 tablespoon FRESH GARLIC, peeled and minced
  • ¼ pound BUTTON MUSHROOMS, thinly sliced
  • ¼ cup GREEN ONION chopped
  • ¼ medium RED BELL PEPPER chopped
  • ¼ cup DRY SHERRY
  • ½ medium LEMON squeezed for juice
  • SALT and WHITE PEPPER, to taste
  • 1 dash CAYENNE PEPPER
  • 2 SCALLION FLOWERS (Decorative Carving)
  • 2 LEMON CROWNS, garnish (Zest and Crowns)
  • 2 sprigs FRESH PARSLEY, garnish
  • 8 ounces PASTA, cooked and well drained

Make béchamel sauce (use heavy cream). Wash scallops in cold water and drain. Place scallops in large sauté pan over moderate heat. Add water to cover scallops and bring to a boil. Reduce heat and simmer, uncovered, for two to three minutes or until scallops are tender. Drain and set aside.

In the same skillet, melt butter. Sauté garlic, mushrooms, green onions, and red pepper for five minutes, stirring occasionally. Add sherry and lemon juice; cook for one minute. Next, add béchamel sauce, salt, white pepper, and cayenne. Bring to a boil, stirring constantly. Remove from heat, add scallops, and reheat gently.

Serve hot over pasta. Embellish and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delightful culinary experience.

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