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For a special occasion dinner for 2, Steak with Scallops in Champagne Butter Sauce is sure to impress! Perfect for

  • 2 (4-ounce) 2 (4-ounce) beef tenderloin steaks
  • 1/4 teaspoon 1/4 teaspoon salt, divided
  • 1/8 teaspoon 1/8 teaspoon cracked black pepper
  • 6 large 6 large sea scallops
  • 1/8 teaspoon 1/8 teaspoon crushed pink peppercorns
  • 1 tablespoon 1 tablespoon olive oil, divided
  • 1/3 cup 1/3 cup Champagne or dry white wine
  • 1 1/2 teaspoons 1 1/2 teaspoons fresh lemon juice
  • 1 tablespoon 1 tablespoon shallots, minced
  • 3 tablespoons 3 tablespoons butter, cut into pieces
4.3/5 (10 Votes)

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Peel and clean shrimp, marinate in pinches of cumin, turmeric, curry powder, cayenne, Sriracha, salt, pepper, and e...

  • 12 shrimp
  • Pinch of cumin
  • Pinch of turmeric
  • Pinch of curry powder
  • Pinch of cayenne
  • Sriracha, to taste
  • Salt and pepper, to taste
  • Extra-virgin olive oil
  • 1/3 cup red lentils
  • 1/3 cup green lentils
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon ginger
  • 2 tablespoons butter
  • 1 medium white onion, diced
  • 2 large carrots, diced
  • 2 garlic cloves, minced
  • 1 cup chicken stock
  • 1 (15-ounce) can coconut milk
  • 1 teaspoon red curry paste
  • 1 teaspoon curry paste
  • 1 1/2 teaspoon tomato paste
  • Scallions for garnish
3.9/5 (20 Votes)

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1. In a medium sized pan over medium heat melt the butter

  • Maine Lobster Tails, thawed: 4 each
  • Butter, unsalted: 1 Tbsp
  • Shallot, minced: 1 ea
  • Onion, minced: 1/2 ea
  • Garlic clove, minced: 2 ea
  • Diced Tomatoes, with juice, canned: 2 x 14.5 oz cans
  • Chicken Broth: 1 quart
  • Cayenne Pepper: 1/8 tsp
  • Dill: 1 tsp
  • Paprika: 1/2 tsp
  • Old Bay: 1 Tbsp
  • Parsley, chopped: 4 Tbsp
  • Heavy Cream: 1 pint
  • Salt and Freshly Ground Pepper to taste
4.1/5 (64 Votes)

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This combination of margarita and shrimp brings a whole new definition to cocktail

  • SHRIMP:
  • 1 1/2 pounds medium shrimp with shells (26 to 30 shrimp)
  • 4 cups water
  • 2 teaspoons salt
  • 1 1/2 cups dry white wine or nonalcoholic wine
  • 2 tablespoons lime juice
  • 5 black peppercorns
  • Handful of fresh cilantro
  • MARGARITA SAUCE:
  • 1/2 cup orange juice
  • 1/2 cup ketchup
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 2 tablespoons tequila, if desired
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • Dash of red pepper sauce
4.1/5 (9 Votes)

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While often used to make patties, dried chickpea falafel mix can also serve as a protein-packed alternative to a st...

  • Yogurt Dipping Sauce:
  • 1 large egg white
  • 3/4 cup dry falafel mix
  • 6 tablespoons olive oil
  • 1 pound peeled and deveined medium shrimp (36 to 50 per pound), tails on
  • Coarse salt and ground pepper
  • Yogurt Dipping Sauce
  • 3/4 cup low-fat plain yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small garlic clove, minced
  • 2 tablespoons finely chopped fresh parsley
  • Coarse salt and ground pepper
  • Cook's Note: Made from ground chickpeas, dry falafel mix is usually turned into patties and fried. We use it here to give shrimp a Middle Eastern flavor and a crisp coating. Look for the mix in the pasta or grains section of grocery stores.
4.3/5 (8 Votes)

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An easy dish to make that tastes delicious too! The complex flavors in the crabmeat stuffing are a nice complement ...

  • 1 1/2 lbs. flounder fillets, 4 lg. pieces
  • 1 cup backfin crabmeat
  • 1 1/2 tsp chopped green pepper
  • 1 1/2 tsp chopped pimiento
  • 1/4 tsp dry mustard
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp red pepper or 1/4 tsp old bay seasoning
  • 3 Saltine crackers, crushed
  • 1 egg, separated
  • 6 Tbsp mayonnaise
  • 1 Tbsp chopped parsley
  • 1/4 cup butter, melted
  • 1/4 tsp paprika
4.3/5 (8 Votes)

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Prepare mushrooms. Gently brush away any dirt on mushrooms with a dry wad of paper towel

  • 1/4 pound fresh shiitake mushrooms
  • 1/4 pound oyster mushrooms
  • 3 tablespoons butter, plus more for scallops
  • Salt and freshly ground pepper
  • 3 scallions, diagonally sliced
  • 3 slices fresh ginger
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 10 large sea scallops [3/4 pound total or a little more]
  • flour for dredging
  • canola oil
  • fresh chopped parsley, for garnish
3.8/5 (42 Votes)

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Rich ricotta and succulent crab meat come together bechamel-based pasta dish

  • BECHAMEL SAUCE:
  • 1 (8-ounce) box cannelloni or manicotti pasta, about 12 shells
  • 1 cup whole milk ricotta cheese
  • 3/4 cup parmesan, grated, plus 1/4 cup for sprinkling
  • 1 egg yolk
  • 1/2 cup fresh basil leaves, chopped
  • 1 pound lump crab meat
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 5 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • pinch freshly grated nutmeg
3.9/5 (38 Votes)

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Rouille is a French sauce that's traditionally made with peppers and served with fish

  • 2 garlic cloves
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon saffron threads, crumbled
  • 1/2 cup roasted red bell pepper from jar, diced and drained, patted dry
  • 2 teaspoons red wine vinegar
  • 1/2 cup mayonnaise
  • 24 large shrimp, uncooked, peeled and deveined
  • 12 4x1/2-inch sourdough baguette, diagonally sliced
  • Drained capers
4.2/5 (10 Votes)

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Heat oven to 375°. Bring a 4-qt

  • 1 lb cavatappi or elbow macaroni
  • 1 t vegetable oil
  • 1 1⁄2 lb cooked lobster meat
  • 6 tablespoon unsalted butter
  • 1 ⁄4 cup flour
  • 4 cup whole milk
  • 1 cup mascarpone cheese
  • 4 tablespoon clam juice
  • 1 ⁄4 teaspoon cayenne pepper (or to taste)
  • 1 ⁄4 teaspoonLobster Mac & Cheese freshly ground nutmeg
  • 3 c fontina cheese, grated
  • salt and white pepper, as needed
  • 1 ⁄2 cup chives, minced
  • 1 ⁄2 cup scallions white and light green parts , thinly sliced
  • 1 ⁄2 cup extra-sharp white cheddar, finely grated
  • 1 1⁄2 cup fresh white breadcrumbs (about 5 slices with crusts removed)
4.2/5 (9 Votes)

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Combine cornstarch, 3/4 tsp salt, 3/4 tsp black pepper together in a shallow dish

  • 1/2 cup cornstarch
  • 3/4 tsp kosher salt
  • 3/4 tsp black pepper
  • 2 eggs
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup plain Panko bread crumbs
  • 2 cups (or so) Canola oil, for frying
  • 8 oz bay scallops, patted dry, seasoned with salt and black pepper
  • 4 corn tortilla
  • 4 leaves red leaf lettuc
  • 1 mango, pitted, peeled, sliced
  • Avocado-Cilantro Crema
  • 1/4 cup sour cream
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp olive oil
  • 1 tsp minced garlic
  • 1 small avocado (or 1/2 large avocado), pitted and peeled
  • 1 jalapeno, seeded and minced (optional)
  • Juice from 1 lime
  • Kosher salt and pepper, to taste
  • Puree sour cream, cilantro, oil, garlic, and avocado in a food processor until smooth (you can also do this by hand, if you’d like).
  • Season crema with lime juice, jalapeno, salt, and pepper. Chill until ready to serve
  • 1/4 cup sliced red onion
  • 4 Tbsp unsalted butter
  • Sprinkles Parmesan cheese
4.3/5 (11 Votes)

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Mix cream cheese, mayonnaise, sour cream and butter until smooth

  • 2 oz Cream Cheese (softened)
  • 4 tsp. Diced Yellow Onion
  • 1 Tbsp. Butter (softened)
  • 4 tsp. Finely Diced Green Pepper
  • 1/4 C. Sour Cream
  • 1/4 tsp. Seasoned Salt
  • 1/8 tsp. Paprika
  • 1 Tbsp. Mayonnaise
  • 1/4 C. Shredded Mozzarella Cheese
  • 1 (6 oz.) can Crab Meat (drained)
  • Fresh Diced Green Onion (garnish)
  • Fresh Chopped Parsley (garnish)
4.1/5 (18 Votes)

Any burning questions? Our chefs answer!

Joes Crab Shack Crab Dip Steak with Scallops in Champagne Butter Sauce