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It’s common today to see fish and shellfish as appetizers on menus and cooking shows.
Of all the recipes I’ve seen, scallops and shrimp are the most popular. Scallops can be simply seared and paired with any number of ingredients, while shrimp can be sauteed or pan-fried, coated with shredded coconut or panko bread crumbs.
Serving them as appetizers at a dinner party also saves money. A pound of each will serve four, so three per person fills the bill nicely.
I always buy dry day boat scallops. They have a fresh, clean taste and are free of that funny ammonia smell common with fish that has been sitting in chemically treated water.
Raw jumbo shrimp can be turned into a scrumptious first course. Keep the recipe simple, and you will have smiles all around the table.
Scallops with White Corn and Edamame
Ingredients:
1 10-ounce package of frozen white corn, cooked according to package directions
1 8-ounce bag of frozen edamame, cooked according to package directions
2 tablespoons of butter
1 tablespoon of vegetable oil
1 pound of dry day boat scallops, wiped clean with paper towels
Kosher salt and freshly ground black pepper, to taste
Small handful of pea shoots
Directions:
After the corn and edamame have been cooked, keep warm over low heat.
Melt the butter and oil over medium-high in a large skillet. Add the scallops, and sear for three to four minutes on each side. Season with the salt and pepper. Keep warm over low heat.
Place a small mound of corn and edamame in the center of four warm plates. Top with the scallops and pea shoots.
Serves four.
Note from Phyllis: You can substitute shrimp for the scallops in this dish.
Panko-Crusted Shrimp
Ingredients:
1 pound of jumbo shrimp, peeled and deveined
2 eggs, beaten
Panko bread crumbs, to coat the shrimp
Kosher salt and freshly ground black pepper, to taste
Vegetable oil, to coat the bottom of a large skillet
Directions:
Dip each shrimp into the eggs and coat well. Roll each in the panko bread crumbs. After each shrimp is coated, place on a large plate. Season with the salt and pepper.
Heat the oil over medium-high in a large skillet. Saute the shrimp a few minutes on each side until a light golden brown.
Drain on paper towels and serve.
Serves four.
Note from Phyllis: For coconut shrimp, substitute shredded coconut for the panko bread crumbs.
Scampi
Ingredients:
8 large scampi, peeled and preferably with heads on
Kosher salt and freshly ground black pepper, to taste
2 tablespoons of butter
1 tablespoon of olive oil
6 fat cloves of garlic, sliced
Directions:
Pat the scampi dry with paper towels. Season with the salt and pepper.
Heat the butter and oil over medium in a large skillet. Add the garlic and saute for a few minutes. Push the garlic to the side of the skillet. Add the scampi and saute for three to five minutes, or until they turn pink.
Serves four.
Note from Phyllis: You can find scampi, the culinary name for some species of lobster, in the Reading Terminal Market.
Broiled Plum Tomatoes
Ingredients:
4 red ripe plum tomatoes, halved
Olive oil
Kosher salt and freshly ground black pepper, to taste
Fresh herbs of your choice, such as Italian parsley, tarragon, thyme or basil, chopped
Sprinkling of Parmesan
Directions:
Place the tomatoes on a baking sheet. Brush with the oil and season with the salt and pepper. Gently pat on the chopped herbs. Top with the cheese.
Broil the tomatoes for a few minutes, or until the cheese turns a light golden brown.
Serve with the scampi.
Serves four.
