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Special Seafood Skillet Recipe
Special Seafood Skillet Recipe photo by Taste of Home

Special Seafood Skillet Recipe

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Since fresh seafood is so readily available here on the Atlantic Coast, seafood recipes are quite popular. This is a great combination that should satisfy even the heartiest of appetites.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 1/4 cup each chopped carrot, celery, onion and sweet red pepper
  • 1/4 cup whole kernel corn
  • 1/4 cup sliced fresh mushrooms
  • 2 tablespoons canola oil, divided
  • 1/2 pound fresh or frozen bay scallops, thawed
  • 1/4 pound uncooked medium shrimp, peeled and deveined
  • 1 teaspoon seafood seasoning
  • 1 teaspoon soy sauce
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup milk
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/8 teaspoon ground nutmeg
  • Hot cooked pasta or rice

Nutritional Facts

1 cup (calculated without pasta or rice) equals 576 calories, 38 g fat (16 g saturated fat), 198 mg cholesterol, 1,048 mg sodium, 18 g carbohydrate, 2 g fiber, 41 g protein.

Directions

  1. In a skillet or wok, stir-fry carrot, celery, onion, red pepper, corn and mushrooms in 1 tablespoon oil for 4-5 minutes or until crisp-tender. Remove to a bowl and keep warm.
  2. Add remaining oil to the skillet; stir-fry scallops, shrimp, seafood seasoning and soy sauce for 3-4 minutes or until shrimp turn pink. Using a slotted spoon, transfer seafood to the bowl with the vegetable mixture.
  3. In a small bowl, beat the cream cheese, milk, mozzarella cheese and nutmeg until smooth. Return seafood and vegetables to skillet; stir in cream cheese mixture and heat through. Serve with pasta or rice. Yield: 2 servings.
Originally published as Special Seafood Skillet in Country Extra March 1999, p51

Nutritional Facts

1 cup (calculated without pasta or rice) equals 576 calories, 38 g fat (16 g saturated fat), 198 mg cholesterol, 1,048 mg sodium, 18 g carbohydrate, 2 g fiber, 41 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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