Best 2 Clam Shrimp Scallop Pan Roast Recipes

Prepare to embark on a culinary journey with a delightful assortment of seafood dishes that are sure to tantalize your taste buds. Indulge in the classic Clam and Shrimp Pan Roast, a harmonious blend of tender clams, succulent shrimp, and an array of aromatic vegetables, all lovingly enveloped in a rich, flavorful sauce.

For a taste of seaside elegance, try the Scallop Pan Roast, where plump scallops take center stage, perfectly seared and nestled amidst a medley of colorful bell peppers, onions, and a hint of garlic, all brought together by a zesty lemon-herb sauce.

And for a vegetarian delight, the Vegetable Pan Roast offers a symphony of flavors and textures, featuring an array of crisp-tender vegetables like broccoli, carrots, and zucchini, roasted to perfection and seasoned with a blend of herbs and spices.

Each recipe is carefully crafted to ensure that the delicate flavors of the seafood and vegetables shine through, creating a symphony of taste that will leave you craving more. So, gather your ingredients, heat up your skillet, and let's embark on this culinary adventure together!

Here are our top 2 tried and tested recipes!

CLAM, SHRIMP, & SCALLOP PAN ROAST

Clam, Shrimp, & Scallop Pan Roast image

Categories Bread Sauce Roast Clam Scallop Shrimp Simmer Boil

Yield feeds 4

Number Of Ingredients 15

Ingredients

The Shellfish
2 dozen littleneck clams
1/4 cup olive oil
6 large cloves garlic, minced
1 cup clam juice
1 cup white wine
6 tablespoons Mutha Sauce (page 165)
1 teaspoon crushed red pepper
1 tablespoon Worcestershire sauce
1/2 to 3/4 pound shrimp, in the shell (12 to 16 total)
1/2 pound sea scallops (preferably dry-packed)
1 tablespoon heavy cream
10 fresh basil leaves, chopped
The Garnish
2 tablespoons chopped fresh Italian parsley

Steps:

Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 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. (Pitch 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 Worcestershire.
Toss in the shrimp and scallops. Simmer til 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.

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

Ingredients

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

Tips:

Choose the freshest seafood possible. This will ensure the best flavor and texture.
Clean the seafood thoroughly before cooking. This will remove any grit or sand.
Use a variety of seafood in your pan roast. This will add flavor and visual appeal.
Season the seafood generously. This will help to bring out its natural flavors.
Cook the seafood over high heat. This will help to sear it and lock in its juices.
Don't overcook the seafood. Seafood cooks quickly, so it's important to keep an eye on it to prevent it from becoming tough.
Serve the seafood pan roast immediately. This will ensure that it is at its best flavor.

Conclusion:

The clam, shrimp, and scallop pan roast is a delicious and easy-to-make seafood dish. It's perfect for a quick and easy weeknight meal or for a special occasion. With its variety of seafood, flavorful seasonings, and crispy crust, this dish is sure to please everyone at the table. So next time you're looking for a delicious and satisfying seafood dish, give this clam, shrimp, and scallop pan roast a try.