Skillet  Sea  Scallops






1/2 cup dry bread crumbs

  1/2 teaspoon salt

1 pound sea scallops

2 tablespoons butter

1 tablespoon olive oil

  1/4 cup white wine or chicken broth

2 tablespoons lemon juice

  1 teaspoon minced fresh parsley

1 garlic clove, minced





In a large resealable plastic bag, combine bread crumbs and salt.

Add scallops, a few at a time, and shake to coat.


In a large skillet over medium-high heat, brown scallops in butter and oil for

1 1/2 to 2 minutes on each side or until firm and opaque.


Remove and keep warm.


Add the wine, lemon juice, parsley and garlic to the skillet; bring to a boil.

Pour over scallops.


Serve immediately.


Serves 3 - 4






Louisiana  Shrimp






1 pound butter, cubed

3 medium lemons, sliced

2 tablespoons plus 1 1/2 teaspoons coarsely ground pepper

2 tablespoons Worcestershire sauce

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon hot pepper sauce

2 1/2 pounds uncooked shell-on medium shrimp






Preheat oven to 375 degrees.


In a large saucepan, combine the first seven ingredients.

Bring to a boil.

Reduce heat; cover and simmer for 30 minutes, stirring occasionally.


Place shrimp in a large roasting pan.

Pour butter mixture over top.

Bake, uncovered, for 20 to 25 minutes or until shrimp turn pink.


Serve warm with a slotted spoon.



Serves 10






Tarragon  Flounder






1/4 pound flounder fillets

1/4 cup chicken broth

1 tablespoon butter

1 1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon

1/2 teaspoon ground mustard






Preheat oven to 350 degrees.


Place fillets in a greased 11 inch x 7 inch baking dish.

Combine remaining ingredients; pour over fish.


Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.

Remove to a serving plate with a slotted spatula.


Serve immediately.



Serves 1







 Salem's Den  Salem 2004 and Beyond