• 1 pound large shrimp, peeled and deveined
• 1 pound bay scallops
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 12 ounces dried calamarata or other short pasta
• 4 tablespoons (½ stick) unsalted butter
• 10 cloves garlic, peeled and sliced
• 1 tablespoon capers, drained
• ½ cup dry white wine
• ½ cup finely grated Parmigiano-Reggiano cheese
• Juice of ½ lemon
• 3 tablespoons finely chopped fresh flat-leaf parsley

The Seafood Tower

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• 1 pound of potatoes, peeled
• 2 tablespoons melted butter
• ¼ cup milk or as needed
• Salt and pepper to taste

For the bechamel sauce:

• 2 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• pinch of salt and pepper

For the seafood filling:

• 16 medium sized shrimp, peeled and deveined
• 16 small scallops
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 cup mushrooms, sliced
• salt and pepper to taste
• ¼ cup white wine
• handful freshly chopped parsley

For assembling:

• ¾ cup shredded mozzarella cheese or gruyère

Coquilles st. Jacques

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• ¼ pound hickory-smoked bacon, finely diced
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 pound sea scallops, patted dry
• ½ lemon, preferably Meyer
• Finely chopped fresh flat-leaf parsley for garnish

Pan-Seared Sea Scallops 

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• 3 tablespoons extra-virgin olive oil
• ½ medium onion, diced
• 3 cloves garlic, minced
• ¼ teaspoon chipotle chili flakes or red pepper flakes
• ¼ teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¼ cup red wine
• 1 (28-ounce) can whole tomatoes with juice
• ½ cup canned tomato puree
• 1/2 teaspoon salt
• 1 andouille sausage (about ¼ pound), thinly sliced
• 1 pound dried pasta (such as fettuccine or linguine)
• 20 medium shrimp, peeled and deveined
• 4 large sea scallops, quartered
• 6 ounces drum or other meaty white fish fillet, cut into 1-inch cubes

Seafood Pasta with Andouille Sausage

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• 2 slices white bread
• 2 1/2 tablespoons peanut or canola oil
• 1 lemon
• 1 pound large scallops (about 16), rinsed under cold water to remove any sand
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper 2 tablespoons drained capers
• 6 tablespoons (3/4 stick) unsalted butter 1/4 cup diced (1/2-inch) white mushrooms (about 3)
• 1 tablespoon red wine vinegar
• 2 tablespoons coarsely chopped fresh parsley, for garnish

Scallops Genobloise

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• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 1/4 teaspoon chipotle chili flakes or red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 cup red wine
• 1 (28-ounce) can whole tomatoes with juice
• 1/2 cup canned tomato purée
• 1/2 teaspoon salt
• 1 andouille sausage (about 1/4 pound), thinly sliced
• 1 pound dried pasta (such as fettuccine or linguine)
• 20 medium Louisiana shrimp, peeled and deveined
• 4 large sea scallops, quartered
• 6 ounces of meaty white Gulf fish fillet, cut into 1-inch cubes

Seafood Pasta with Andouille Sausage

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• 1/2 pound fettuccine, dry
• 1 pound sea scallops, about 8
• 8 large shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 1 cup dry white wine (to deglaze)
• 1/2 cup chicken broth (low-sodium preferred)
• 2 cups grape tomatoes
• 1/4 cup chopped flat-leaf parsley (Italian)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice, fresh squeezed
• red pepper flakes
• feta cheese crumbled, for garnish

Shrimp And Scallop Fettuccine With Feta

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• 1 large garlic clove, minced
• 3 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon rice wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 lb bite-sized pasta, e.g. penne
• 1 pound scallops
• 1 pound (30 - 35 count) uncooked shrimp, peeled, deveined, halved lengthwise and cut into bite-sized pieces
• 1 cup grape tomatoes, halved and lightly salted
• 1/2 cup diced jarred roasted yellow peppers (roasted red may be substituted)
• 4 ounces Feta cheese, crumbled
• 1/4 cup fresh oregano, chopped
• salt and freshly ground black pepper

Lemony Seafood Pasta Salad

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• 1 cup extra-virgin olive oil

• 16 tablespoons butter

• 1 medium yellow onion, peeled and chopped

• 2 medium carrots, peeled, trimmed, and chopped

• 1 rib celery, chopped

• 1 green bell pepper, cored, seeded, and chopped

• 1 leek, white part only, trimmed, cleaned, and chopped

• 1⁄2 small fennel bulb, trimmed and chopped

• 2  28-oz. cans crushed Italian tomatoes

• 2 tablespoontomato paste

• 4 bay leaves

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• 2 pinches cayenne

• Salt and freshly ground black pepper

• 2 cloves garlic, peeled and finely chopped

• 1 1⁄2 lbs. halibut filet, cut into large pieces

• 16 sea scallops

• 16 large shrimp, peeled and deveined

• 1⁄2 lb. raw bay shrimp, if available, or smallest shrimp available, peeled

• 1–2 cups flour

• 12 oz. crabmeat, preferably dungeness, picked over

• 2 cups dry white wine

• 16 manila clams, scrubbed

• 1⁄2 bunch parsley, chopped

Cioppino from Taddich Grill

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• 1/2 lb Carrots, Chopped
• 1/2 Cup Tomato Paste
• 1/2 lb Celery Ribs, Chopped
• 1 Gallon Shrimp or Fish Stock
• 1/2 lb Onions, Chopped
• 2 Cups Tomatoes, Chopped
• 1/2 Fennel
• 1/8 ounce Saffron
• 1/2 Green Peppers, Chopped
• Salt to Taste
• 1/2 Cup Olive Oil
• White Pepper to Taste
• 1 tablespoon Garlic, Chopped
• 3 Bay Leaves
• 1/4 Cup Shallots, Chopped

Bouillabaisse Seafood Ingredients

• 1 lb Raw Shrimp, peeled, deveined,
• 1/2 lb Fresh Fish, Trout, Pompano
• 1 Cup Raw Oysters Etc., cut into 1 Inch Cubes
• 1/2 lb lump crabmeat
• 1/2 lb Raw Scallops
• 1/2 lb Peeled Crawfish Tail Meat
• 18 Fresh Mussels

Broussard’s Louisiana Bouillabaisse

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