Best 2 Seitan Seafood Scallops Fish Clams Shrimp Recipes

Embark on a culinary journey to the depths of the ocean with our delectable Seitan Seafood extravaganza. Our recipes transform humble wheat gluten into an uncanny imitation of marine treasures. Dive into the succulent Seitan Scallops, boasting a tender texture and a taste that rivals the ocean's bounty. Discover the secrets to crafting Seitan Fish, an exquisite plant-based alternative with a flaky texture and a delicate flavor. Experience the briny essence of Seitan Clams, capturing the essence of the sea with a chewy texture and a hint of salinity. Last but not least, indulge in the springy delight of Seitan Shrimp, a plant-based rendition that mimics the sweet and plump texture of its ocean-dwelling counterpart. These Seitan Seafood creations are not just culinary masterpieces; they are also a testament to the versatility and boundless creativity of plant-based cuisine. Whether you're a seasoned vegan, a flexitarian exploring new culinary horizons, or simply a seafood enthusiast seeking a sustainable alternative, our Seitan Seafood recipes will transport you to a world of flavors and textures that defy expectations.

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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

Ingredients

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

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.

Tips:

Choose the right seitan: Use a high-quality seitan that is firm and has a meaty texture. You can find seitan in most health food stores or online.
Prepare the seitan properly: Before cooking, boil the seitan for 5-10 minutes to soften it. This will also help to remove any excess starch.
Use a variety of seasonings: Don't be afraid to experiment with different herbs and spices to flavor your seitan seafood. Some good options include garlic, onion, paprika, cumin, and oregano.
Cook the seitan seafood properly: Seitan seafood can be cooked in a variety of ways, including pan-frying, baking, and grilling. Be careful not to overcook it, as this will make it tough and chewy.
Serve the seitan seafood with your favorite sides: Seitan seafood can be served with a variety of sides, such as rice, pasta, vegetables, or salad.

Conclusion:

Seitan seafood is a delicious and versatile plant-based alternative to traditional seafood. It is easy to make and can be cooked in a variety of ways. With its meaty texture and mild flavor, seitan seafood is a great option for vegans, vegetarians, and anyone looking to reduce their meat consumption. So next time you're looking for a seafood dish, give seitan a try!

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