Best 7 Clam Shrimp And Scallop Pan Roast Recipes

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Dive into a culinary journey of flavors and textures with our delightful Clam, Shrimp, and Scallop Pan Roast. This tantalizing dish features a symphony of tender clams, succulent shrimp, and delectable scallops, all beautifully browned and infused with the essence of aromatic herbs and spices. Pan-roasted to perfection, each bite bursts with the briny sweetness of the seafood, complemented by a medley of sautéed vegetables. Whether you're a seafood aficionado or simply seeking a flavorful and healthy meal, this Clam, Shrimp, and Scallop Pan Roast is sure to satisfy your cravings. So, gather your ingredients, prepare your skillet, and embark on a culinary adventure that will leave your taste buds dancing with delight.

Here are our top 7 tried and tested recipes!

SEAFOOD PAN ROAST



Seafood Pan Roast image

The perfect seafood dish when you are trying to impress that special someone!

Provided by David Frank

Categories     Seafood

Time 1h10m

Number Of Ingredients 16

4 oz Butter
3 Tbl Minced garlic
Favorite hot sauce to taste
2 tsp Cayenne
3 tsp Worcestershire sauce
3 Tbl Ppaprika
1 bottle Heinz Chili Sauce
1 Bottle Bottle of Lobster or Clam juice
15 oz 15-count peeled and deveined shrimp
8 oz Scallops
8 oz Crab (You can get Blue Crab at one of the Big Warehouses)
1/2 cup White wine (Your favorite)
2 Tbl Brandy ( I love the taste of B & B)
1 pint Cream
White pepper and salt to taste
1/2 cup Parsley, chopped

Steps:

  • Melt your butter in a saute pan add your garlic, hot sauce, Worcestershire sauce and cayenne.
  • Saute each type of seafood separately. Pull out each type when 2/3 cooked and place in one separate bowl.
  • Add wine to sauce and scrape bottom of pan to absorb any dark bits into your sauce.
  • Put left over sauce into a dutch oven and add clam/lobster juice, chili sauce, and Bandy.
  • Simmer sauce for a few minutes; add the seafood. Cook till seafood is done.
  • Add cream and season with white pepper and salt to taste.
  • Garnish the dish with chopped parsley.

Nutrition Facts :

CLAM, SHRIMP AND SCALLOP PAN ROAST



Clam, Shrimp and Scallop Pan Roast image

From "Dinosaur Barbeque, An American Roadhouse" by John Stage and Nancy Radke. The book says, "Shellfish lovers drool over the drunken-sweet richness of the sea infusing every inch of this dish. You can use clams, shrimp and scallops or substitute your own favorites: mussels, oysters or even some firm-fleshed fish. Just be sure to serve the pan roast with a spoon and plenty of good bread to sop up all the tasty sauce."

Provided by Epi Curious

Categories     < 30 Mins

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

2 dozen littleneck clams
1/4 cup olive oil
6 large garlic cloves, minced
1 cup clam juice
1 cup white wine
6 tablespoons barbecue sauce (use Mutha Sauce, recipe posted separately on this site)
1 teaspoon crushed red pepper flakes
1 tablespoon Worcestershire sauce
1/2-3/4 lb shrimp, in the shell
1/2 lb sea scallops (preferably dry-packed)
1 tablespoon heavy cream
10 fresh basil leaves, chopped
2 tablespoons fresh Italian parsley, chopped

Steps:

  • Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside.
  • Heat the oil over medium-high heat in a pan that you can cover later.
  • Throw in the garlic and cook for a few minutes.
  • Pour in the clam juice, wine and Mutha Sauce.
  • When the mixture is bubbling, add the clams.
  • Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open and keep them warm. (Throw out any clams that don't open.).
  • Boil and reduce the pan juices over high heat for about 8 minutes.
  • Sprinkle in the red pepper and season up the sauce with Worcerstershire.
  • Toss in the shrimp and scallops. Simmer until they're cooked and have just turned opaque, about 4 minutes.
  • Swirl in the cream and basil.
  • Return the clams to the pan and gently stir together all the shellfish.
  • Sprinkle with parsley and serve steaming hot.

Nutrition Facts : Calories 410, Fat 17.4, SaturatedFat 3.1, Cholesterol 163.9, Sodium 717.6, Carbohydrate 17.6, Fiber 0.8, Sugar 4, Protein 33.8

SCALLOPS PROVENCAL



Scallops Provencal image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 3 servings

Number Of Ingredients 9

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

Steps:

  • If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  • In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

PAN SEARED SHRIMP AND SCALLOP SKEWERS



Pan Seared Shrimp and Scallop Skewers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

8 (6 to 8-inch) bamboo skewers
16 jumbo deveined, peeled shrimp
16 sea scallops
Salt and pepper
1 teaspoon sweet paprika, 1/3 palmful
1/2 teaspoon crushed red pepper flakes, eyeball it
1 lemon zested and juiced
2 tablespoons chopped flat leaf parsley, a handful
1 tablespoon extra virgin olive oil, 1 turn of the pan

Steps:

  • Preheat a large nonstick skillet over medium high to high heat.
  • On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.

SHRIMP, CLAMS, AND SCALLOPS PASTA



Shrimp, Clams, and Scallops Pasta image

Seafood combined with a savory red sauce over pasta will tease your senses! I serve mine with fresh garlic bread and a green garden salad. YUM!

Provided by Hawn

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h15m

Yield 8

Number Of Ingredients 18

2 teaspoons extra virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
½ cup white wine
1 tablespoon sugar
1 teaspoon salt
2 teaspoons dried oregano
1 tablespoon crushed red pepper flakes
1 bay leaf
1 (16 ounce) package uncooked spaghetti
1 pound clams
2 teaspoons extra virgin olive oil
1 pound shrimp
1 pound scallops
1 clove garlic, minced
½ cup grated Parmesan cheese

Steps:

  • Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
  • Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
  • Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.

Nutrition Facts : Calories 450 calories, Carbohydrate 59.2 g, Cholesterol 129.6 mg, Fat 6.5 g, Fiber 6 g, Protein 36.8 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.5 g

SEARED SCALLOPS ON SHRIMP AND TRUFFLE RISOTTO



Seared Scallops on Shrimp and Truffle Risotto image

Provided by Alan Wong

Categories     Rice     Appetizer     Sauté     Scallop     Shrimp     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 appetizer servings

Number Of Ingredients 13

3 8-ounce bottles clam juice
1 cup low-salt chicken broth
3 tablespoons olive oil
6 uncooked large shrimp, peeled, deveined, diced
1/4 cup chopped onion
1 garlic clove, minced
1 cup arborio rice
1/4 cup dry white wine
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
6 large sea scallops
Truffle oil*
2 tablespoons chopped fresh chives

Steps:

  • Bring clam juice and broth to simmer in medium saucepan. Reduce heat to low; cover to keep warm. Heat olive oil in heavy medium saucepan over medium-high heat. Add shrimp; sauté 1 minute. Using slotted spoon, transfer to bowl. Add onion to pan; sauté until translucent, about 1 minute. Add garlic; sauté 15 seconds. Add rice; stir 1 minute. Add wine; simmer until absorbed, about 1 minute. Add 1 cup clam juice mixture to rice; simmer until liquid is absorbed, stirring often. Continue adding liquid 1 cup at a time and stirring often, allowing each addition to be absorbed before adding next, until rice is tender but still firm to bite, about 20 minutes. Stir in butter and shrimp. Season with salt and pepper.
  • Heat vegetable oil in heavy medium skillet over high heat. Sear scallops until golden brown and just opaque in center, about 1 minute per side. Divide risotto among 6 plates. Place 1 scallop atop risotto on each plate, drizzle lightly with truffle oil, sprinkle with chives, and serve.
  • *Available at Italian markets, specialty foods stores, and some supermarkets.

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES



Creamy Pan-Roasted Scallops With Fresh Tomatoes image

In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.

Provided by Melissa Clark

Categories     seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1/4 cup thinly sliced shallots or red onion
Pinch of celery seeds
Salt and black pepper
2 cups chopped fresh tomatoes
2/3 cup dry white vermouth, dry white wine or clam juice
4 teaspoons Worcestershire sauce
1 cup heavy cream
2 pounds sea scallops, patted dry
1/2 cup chopped fresh chives, plus more for garnish
1/2 cup chopped celery leaves or parsley leaves, or a combination, plus more for garnish

Steps:

  • Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
  • Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
  • Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

### Tips
  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling later on.
  • Use fresh seafood: Fresh seafood is always best, but frozen seafood can also be used. If using frozen seafood, thaw it completely before cooking.
  • Cook the seafood properly: Seafood cooks quickly, so it's important not to overcook it. Overcooked seafood will be tough and rubbery.
  • Use good quality olive oil: Olive oil is a key ingredient in this dish, so make sure you use a good quality oil. Extra virgin olive oil is the best choice for its flavor and health benefits.
  • Don't crowd the pan: When searing the seafood, don't crowd the pan. This will prevent the seafood from cooking evenly and will make it more likely to stick to the pan.
  • Use a hot pan: When searing the seafood, make sure the pan is hot before adding the seafood. This will help to create a nice sear on the seafood.
  • Season the seafood well: Season the seafood with salt, pepper, and other spices before cooking. This will help to enhance the flavor of the seafood.
### Conclusion This clam, shrimp, and scallop pan roast is a delicious and easy-to-make seafood dish. It's perfect for a weeknight meal or a special occasion. The combination of clams, shrimp, and scallops is sure to please everyone at the table. Serve this dish with your favorite sides, such as roasted vegetables, rice, or pasta.

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