Snapper with Creamy Shrimp and Scallops

B.C. snapper fillets, roasted, plated and topped with a creamy sauce rich with shrimp and bay scallops.

Recipe - Quality Foods

Snapper with Creamy Shrimp and Scallops

Prep Time25 Minutes

Servings4

Cook Time20 Minutes

Ingredients

4 (6 ounce/170 grams) snapper fillets (see Note)

1 (113 gram) bag frozen bay scallops, thawed and patted dry (see Note)

salt and ground white pepper, to taste

1 tsp butter

1 Tbsp + 1 tsp olive oil (divided)

1 large garlic clove, minced

pinches paprika

and cayenne pepper

1 (237 mL/1 cup) container whipping cream

2 to 3 Tbsp freshly grated Parmesan cheese, or to taste

125 grams hand-peeled shrimp, patted dry

2 tsp chopped dill, tarragon or parsley

dill, tarragon or parsley sprigs, for garnish

Directions

Place butter and 1 tsp oil in an 8-inch or similar-sized skillet set over medium-high heat. When butter is melted, add scallops and sauté until just cooked through, about 1 minute. Remove skillet from the heat. Lift scallops out of the skillet and set on a plate.

Set skillet over medium heat. Add garlic, paprika and cayenne and cook until aromatic, about 30 seconds. Pour in cream, bring to a simmer and reduce until it very lightly thickens. Mix in the cheese, season with salt and pepper, remove skillet from the heat, cover and set aside until needed below.

Preheat oven to 400 F. Line a baking sheet with parchment paper. Set snapper on the baking sheet and brush each piece with some of the remaining olive oil. Season fish with salt and pepper. Roast snapper 10 to 12 minutes, or until cooked.

When snapper is 5 minutes from being cooked, set the skillet over medium, medium-high heat and return cream to a simmer. Mix in shrimp, scallops and chopped dill (or tarragon or parsley) and cook until they are hot, about 2 minutes. When snapper is cooked, plate it, top each portion with some of creamy shrimp and scallop mixture and serve, garnished with dill (or tarragon or parsley) sprigs.

Note: If only very large snapper fillets are available, buy 2 about 340 gram ones and cut each one on half, creating 4 portions. Frozen bay scallops are sold in freezers by our Seafood Department.

25 minutes

Prep Time

20 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

4 (6 ounce/170 grams) snapper fillets (see Note)

Snapper - Fresh Pacific Snapper, 175 Gram

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$3.83 avg/ea$2.19/100g

1 (113 gram) bag frozen bay scallops, thawed and patted dry (see Note)

Western Family - Bacon Wrapped Scallop Medallions - Uncooked, 300 Gram

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$17.99$6.00/100g

salt and ground white pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$6.49$4.19/100g

1 tsp butter

Western Family - Salted Creamery Butter, 454 Gram

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$6.79$1.50/100g

1 Tbsp + 1 tsp olive oil (divided)

Western Family - Pure Olive Oil, 250 Millilitre

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$8.99$3.60/100ml

1 large garlic clove, minced

Garlic - Bulb, Mesh, 3 Each

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$1.49$0.50 each

pinches paprika

Mccormick - Paprika, 35 Gram

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$5.49 was $6.99$15.69/100g

and cayenne pepper

Mccormick - Ground Cayenne Pepper, 33 Gram

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$5.49 was $6.99$16.64/100g

1 (237 mL/1 cup) container whipping cream

Dairyland - Whipping Cream 33% M.F., 473 Millilitre

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$4.99$1.05/100ml

2 to 3 Tbsp freshly grated Parmesan cheese, or to taste

Deli Fresh - Grana Padano Cheese, 150 Gram

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$10.49 avg/ea$6.99/100g

125 grams hand-peeled shrimp, patted dry

Quality Foods - Previously Frozen Hand Peeled Shrimp, 100 Gram

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$3.99/100g was $4.29/100g$3.99/100g

2 tsp chopped dill, tarragon or parsley

Mccormick - Dill Weed, 14 Gram

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$5.49 was $6.19$39.21/100g

dill, tarragon or parsley sprigs, for garnish

Roots Organic - Tarragon Organic, 1 Each

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$2.99

Directions

Place butter and 1 tsp oil in an 8-inch or similar-sized skillet set over medium-high heat. When butter is melted, add scallops and sauté until just cooked through, about 1 minute. Remove skillet from the heat. Lift scallops out of the skillet and set on a plate.

Set skillet over medium heat. Add garlic, paprika and cayenne and cook until aromatic, about 30 seconds. Pour in cream, bring to a simmer and reduce until it very lightly thickens. Mix in the cheese, season with salt and pepper, remove skillet from the heat, cover and set aside until needed below.

Preheat oven to 400 F. Line a baking sheet with parchment paper. Set snapper on the baking sheet and brush each piece with some of the remaining olive oil. Season fish with salt and pepper. Roast snapper 10 to 12 minutes, or until cooked.

When snapper is 5 minutes from being cooked, set the skillet over medium, medium-high heat and return cream to a simmer. Mix in shrimp, scallops and chopped dill (or tarragon or parsley) and cook until they are hot, about 2 minutes. When snapper is cooked, plate it, top each portion with some of creamy shrimp and scallop mixture and serve, garnished with dill (or tarragon or parsley) sprigs.

Note: If only very large snapper fillets are available, buy 2 about 340 gram ones and cut each one on half, creating 4 portions. Frozen bay scallops are sold in freezers by our Seafood Department.