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ckreef

Reef's Stuffed Scallops

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Scallop shells stuffed with a creamy scallop and shrimp mixture.

Yields: 4-6 entree portions or 12-15 appetizer portions.

Prep time: eeeekkk, with some reduction steps and some cool down steps - Yea it's going to take a little while - LOL

Cook time: 30 minutes.

Temp: indirect at 350*

Variations: entree or appetizer. Prepare and cook immediately or prepare and freeze for later use.

Ingredients:

2 Tbsp butter

1 Tbsp olive oil

1/4 C. finely chopped onions

1/4 C. finely chopped sweet red pepper

1 C. white wine

1 Tbsp fresh squeezed lemon juice

1 Tbsp cappers

1 lb. raw sm shrimp (100-200 cnt.)

1 lb. sm bay scallops (80-120 cnt.)

1 pint hevy cream

1/2 C. grated Asagio cheese

1 C. plain Panko bread crumbs

Sprinkle of Old Bay seasoning.

Appropriate amount of scallop shells or ramekins.

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Lightly saute onions and peppers in butter and oil.

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Add wine, lemon juice and cappers and bring to a light boil.

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Add scallops and shrimp. Cook until the scrimp just start to turn pink. Do NOT cook the scallops and shrimp thoroughly. We just want to impart some scallop and shrimp flavor into the sauce.

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Strain out the seafood. Spread onto a plate and immediately put in freezer for a few minutes to stop them from residual cooking.

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Return sauce to pan and reduce by 1/2 to concentrate the flavors.

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Add heavy cream and lightly simmer, stirring often, to thicken and reduce by 1/3. Be careful not to burn the sauce.

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When almost done add the cheese. Continue stirring to melt the cheese into the sauce then remove from heat and cool completely.

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Add Panko bread crumbs to your cooled seafood mixture.

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Reserve some sauce for later use. Add the remainder of the sauce to the seafood mixture.

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Load up your shells or ramekins and sprinkle with Old Bay. (see yield amounts at beginning of recipe)

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Cook indirect at 350* for about 30 minutes until the top is golden brown.

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If serving immediately drizzle on the reserved sauce. Note: even without the drizzle this is a very creamy dish.

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If freezing for later use tightly pack the shells and put in freezer for an hour to firm up.

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After firmed up you can transfer them into Tupperware, baggies or lightly vacuum seal. (we'll cook these next weekend)

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An easy recipe but a long prep time. Works well for freezing then cooking from a frozen state. This is how I imagined stuffed scallops should have tasted my entire life. (not like the dried Junk I've eaten in the past - LOL)

Sent from my XT1585 using Tapatalk

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