Gourmet Crab Cakes -  Cooking Instructions:  Preheat Oven to 350 - place desired amount of crab cakes on oven-safe tray and heat 20-30 minutes until hot.  Microwave:  Place desired amount of crab cakes in microwave.  Heat 3 minutes per cake until hot.  Cooking times may vary. 

               Note:   Scallops are cooked when the center is opaque and white; test by cutting in half.  Overcooking will cause toughness and valuable weight loss.  Depending on their size, scallops will cook in 3 to 4 minutes, by any method. 

Scallop Kebobs

Allow one third pound per person.  Pre-heat broiler.  Brush scallops with cooking oil.  Dip in fine bread crumbs.  Skewer alternately with one inch squares of bacon.  Broil 4 inches from source of heat, turning several times during cooking period.

Scallops Block Island Style

Dip one pound of scallops in french dressing and roll in seasoned breadcrumbs.  Place on greased baking sheet under broiler.  Cook until scallops are brown (about 15 minutes), turning occassionally.

Broiled Ginger Honey Scallops

Heat frying pan over medium heat.  Add one quarter cup of sesame seeds and toast until golden brown.  Set aside.  In mixing bowl combine 3 tablespoons lemon juice, one tablespoon of honey and soya sauce, one quarter teaspoon ground ginger, and one small minced garlic clove.  Add one pound of scallops and mix well until coated with marinade.  Cover and chill for 6 hours, stirring frequently.  Lift scallops from marinade and broil 3 inches from heat while basting with reserved marinade for approximately 5 minutes.  When finished, coat each scallop with sesame seeds.  Serve. 

Pineapple Scallop Bites

1/2 cup Dijon Mustard
1/4 cup orange marmalade
1 cup canned pineapple cubes (24 pieces)
12 sea scallops
12 strips bacon

Soak 12 (6-inch) bamboo skewers in hot water 20 minutes.  Combine mustard and marmalade in small bowl.  Reserve 1/2 cup mixture for dipping sauce.    Hold 1 pineapple cube and 1 scallop together.  Wrap with 1 bacon strip.  Thread onto skewer.  Repeat with remaining pineapple, scallops and bacon.  Place skewers on oiled grid.  Grill over medium heat 6 minutes, turning frequently and brushing with remaining mustard mixture.  Serve hot with reserved dipping sauce.

Bacon-Wrapped Scallops

9 strips bacon, cut in half
10-18 scallops (if colossal cut bacon longer)
2 Tbsp. maple syrup

Preheat broiler.  Partially cook bacon in microwave for 3 minutes.  Let cool.  Wrap scallops in bacon, and secure with wooden toothpick.  Place scallops on a broiler pan, and brush with maple syrup.  Broil 4 minutes or until bacon is crisp. 

Fried Scallops

1 lb. scallops
2 eggs, beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 tablespoon milk
1/2 cup all purpose flour
1 1/4 cup dry bread crumbs
vegetable oil for frying

Rinse scallops with cold water to remove any remaining small particles.  Beat together eggs, salt, pepper and milk.  Dredge scallops in flour, dip in egg mixture then coat with dry bread crumbs.  Place scallops in skillet with approximately 1/2 inch hot, but not smoking, oil.  Fry at 350 degree for 2-3 minutes or until golden brown, turn once during cooking.  Drain on a paper towel.  Serve plain or with a sauce. 

South Seas Shrimp & Mango - Grilled

1 pound raw jumbo shrimp, shelled and deveined
3 tablespoons Dijon Mustard
2 tablespoons olive oil
2 tablespoons fresh orange juice
1 tablespoon Caynee Pepper Sauce
1 teaspoon grated orange peel
1 large ripe mango, peeled and cut into 1 inch squares
1 red bell pepper, cut into 1 inch strips
4 green onions, cut into 1 inch pieces

Place shrimp in resealable plastic food storage bag.  Combine mustard, oil, juice, pepper sauce, and orange peel in small bowl; pour over shrimp.  Seal bag marinade minimum of 20 minutes.   Alternately thread shrimp, mango, bell pepper and onions onto metal skewers.  Place skewers on oiled grill.  Grill over high heat 7 minutes or until shrimp are opaque, turning and basting once with mustard mixture.  Discard remaining marinade.   Serve with rice. 

Garlic Shrimp

1 Tbsp. extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 Tsp. Red Pepper flakes
1 pound large shrimp, peeled and deveined, tails left intact
1 Tbsp. unsalted butter
Coarse Salt and freshly ground pepper

Heat oil in a large skillet over medium heat.  Add garlic and red-pepper flakes; cook, stirring, until garlic is fragrant and golden (but not brown) about 30 seconds.  Add shrimp, raise heat to medium high, and cook, stirring often, until shrimp are opaque, 1-2 minutes.  Add butter, and stir to coat.  Season with salt and pepper. 

Shrimp Scampi

1 pound peeled and deveined shrimp
1/2 cup butter
1/2 teaspoon salt
6 cloves garlic, peeled and crushed
2 tablespoons chopped fresh parsley
1 teaspoon lemon juice
1 pound fettuccine
lime or lemon wedges for garnish

Rinse and drain well on paper towel shrimp.  Melt butter in a 13x9x2 inch baking dish in 400 degree oven.  Add salt, garlic, and 1 tablespoon of the parsley to the melted butter; mix well.  Arrange shrimp in a single layer over seasoned, melted butter and bake uncovered for 5 minutes.  Turn shrimp and top with lemon rind, lemon juice and remaining parsley.  Bake for 8-10 minutes longer or until shrimp are opaque.  Cook fettucine al dente.  Arrange shrimp over cooked fettucine on a heated serving platter.  Pour butter sauce over shrimp and garnish with lime or lemon wedges.  Serves 6. 

Southern Seared Shrimp

1-2 lbs of peeled and deveined shrimp
2 Tbsp. Old Bay Seasoning
Olive Oil

Cut partially through the shrimp to butterfly.  Sprinkle lightly with Old Bay Seasoning.  Heat oil to just smoking, and add shrimp.  Cook until just pink or about 2 minutes.  Serve as an appetizer or over rice for a meal. 

Boiled Shrimp

To boil shrimp, drop the shrimp in boiling water and simmer for 3 to 4 minutes per pound of shrimp.  Drain and rinse immediately under cold water to halt the cooking process.  Be careful not to overcook the shrimp.  Overcooking toughens the protein and causes a loss of taste.  You may use a commerical "shrimp boil" seasoning or season to personal taste with one or more of the following:  salt, lemon slices, beer, pickling spices, whole peppercorns or bay leaves. 

Shrimp Destin

1-2 lbs unpeeled, uncooked large shrimp
1/2 cup butter
1/3 cup chopped green onions
1 Tbsp. minced garlic
1/4 cup dry white wine
1 tsp. lemon juice
1/8 tsp. salt
1/4 tsp. coarsely ground pepper
1 Tbsp. chopped fresh dill or 1 tsp. dried dillweed
1 Tbsp. chopped fresh parsley
2 (3 1/4 oz.) French rolls, split lenthwise and toasted
Garnish:   fresh parsley sprigs

Peel shrimp and devein shrimp.  Melt butter in a large skillet over medium heat, saute onions and garlic 2 minutes or until tender. Add shrimp, wine and next 3 ingredients.  Cook 5 minutes or until shrimp turn pink, stirring occassionally. Stir in dill and parsley.  Place toasted roll halves on 4 individual serving plates.  Spoon mixture over each roll and serve immediately.  You can serve Shrimp Destin over hot cooked rice instead of rolls if desired. 

Shrimp Oriental

1-2 lbs of unpeeled, large shrimp
2 (8 oz.) cans pineapple chunks, undrained
1/2 cup sugar
2 Tbsp. cornstarch
1 tsp. salt
1/4 cup rice wine vinegar
2 Tbsp. chili sauce
1/3 cup ketchup
1 tsp. soy sauce
1 green bell pepper, diced
1 red bell pepper, diced
Hot cooked rice

Peel shrimp and devein.  Set shrimp aside.  Drain pineapple, reserving juice.  Stir together pineapple juice, sugar, and next 6 ingredients.  Cook pineapple juice mixture in a large skillet or wok over high heat, stirring constantly, 15 to 30 seconds or until thickened.  Add diced bell peppers, and cook 3 to 4 minutes.  Add pineapple chunks and shrimp.  Cook, stirring often, 3 to 5 minutes or just until shrimp turn pink.  Serve over hot cooked rice.   (NOTE:  Chicken breast can be substituted for shrimp if making Chicken Oriental - use 4 skinless, boneless chicken breasts, cubed.  Cook for 10 minutes or until shrimp is done. 

    NOTE:  To serve stone crab claws; crack all sections of the shell with a hammer, nutcracker, or the back of a tablespoon; remove the shell and movable pincher, leaving the meat attached.  The cooked meat can also be picked from the shell and used in any recipe calling for cooked crabmeat or lobster.  You will need 2 1/2 pounds cooked stone crab claws to yield approx. 1 pound crabmeat.    Thaw frozen crab claws in the refrigerator 12-18 hours. 

Stone Crab Claws Miami

1-2 lbs. Stone crab claws
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup extra dry vermouth
2 tablespoons lime juice

Crack claws and remove outer shell leaving meat attached to one side of the claw.  On medium high heat in a large skillet, combine oil, salt, pepper, and stone crab claws.  Cook 3 - 4 minutes or until claws are heated through.  Raise temperature to high and cook 1 minute longer, stirring constantly.  Drain.  Serve hot or cold as an appetizer or entree. 

Marinated Stone Crab Claws

1 lb stone crab claws
1 cup tarragon vinegar
2/3 cup vegetable oil
2/3 cup sugar
2 teaspoons salt
2 cloves garlic, minced
Salad greens

Crack claws and remove outer shell leaving meat attached to one side of the claw.  Combine vinegar, oil, sugar, salt and garlic; mix until sugar and salt are dissolved.  Pour over crab claws; cover.  Marinate in a refrigerator at least 2 hours.  Drain.  Serve on a bed of salad greens as an appetizer.