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Scallop shells stuffed with a creamy scallop and shrimp mixture. . Yields: 4-6 entree portions or 12-15 appetizer portions. . Prep time: eeeekkk, with some reduction steps and some cool down steps - Yea it's going to take a little while - LOL . Cook time: 30 minutes. . Temp: indirect at 350* . Variations: entree or appetizer. Prepare and cook immediately or prepare and freeze for later use. . Ingredients: . 2 Tbsp butter 1 Tbsp olive oil 1/4 C. finely chopped onions 1/4 C. finely chopped sweet red pepper . 1 C. white wine 1 Tbsp fresh squeezed lemon juice 1 Tbsp cappers . 1 lb. raw sm shrimp (100-200 cnt.) 1 lb. sm bay scallops (80-120 cnt.) . 1 pint hevy cream 1/2 C. grated Asagio cheese . 1 C. plain Panko bread crumbs . Sprinkle of Old Bay seasoning. Appropriate amount of scallop shells or ramekins. . . Lightly saute onions and peppers in butter and oil. . Add wine, lemon juice and cappers and bring to a light boil. . Add scallops and shrimp. Cook until the scrimp just start to turn pink. Do NOT cook the scallops and shrimp thoroughly. We just want to impart some scallop and shrimp flavor into the sauce. . Strain out the seafood. Spread onto a plate and immediately put in freezer for a few minutes to stop them from residual cooking. . Return sauce to pan and reduce by 1/2 to concentrate the flavors. . Add heavy cream and lightly simmer, stirring often, to thicken and reduce by 1/3. Be careful not to burn the sauce. . When almost done add the cheese. Continue stirring to melt the cheese into the sauce then remove from heat and cool completely. . Add Panko bread crumbs to your cooled seafood mixture. . Reserve some sauce for later use. Add the remainder of the sauce to the seafood mixture. . Load up your shells or ramekins and sprinkle with Old Bay. (see yield amounts at beginning of recipe) . Cook indirect at 350* for about 30 minutes until the top is golden brown. . If serving immediately drizzle on the reserved sauce. Note: even without the drizzle this is a very creamy dish. . If freezing for later use tightly pack the shells and put in freezer for an hour to firm up. . After firmed up you can transfer them into Tupperware, baggies or lightly vacuum seal. (we'll cook these next weekend) . An easy recipe but a long prep time. Works well for freezing then cooking from a frozen state. This is how I imagined stuffed scallops should have tasted my entire life. (not like the dried Junk I've eaten in the past - LOL) Sent from my XT1585 using Tapatalk

This might not be BBQ but it is dessert and after eating BBQ you would like dessert. Rozanne Gold AWARD-WINNING CHEF • AUTHOR • FOOD WRITER ABOUT BOOKS ARTICLES RECIPES PHOTOS MEDIA BLOG CONTACT Pineapple Flan This quivering custard of tropical intensity is made like a traditional crème caramel. 1-1/4 cups sugar 8 extra-large eggs 2 cups unsweetened pineapple juice Preheat oven to 350 degrees. Put 3/4 cup sugar in a small nonstick skillet. Cook over medium-high heat, stirring constantly with a wooden spoon, until sugar melts completely into a dark liquid caramel, about 3 minutes. Coat the interiors of five 5-ounce custard cups with nonstick cooking spray. Immediate divide caramel among cups (pouring to coat bottom of each.) Caramel will harden. Separate 4 egg yolks and whites, saving whites for another use. In bowl of an electric mixer put 4 whole eggs, 4 egg yolks, and remaining cup 1/2 cup sugar. Beat for 1 minute, until eggs and sugar are well blended. Slowly add pineapple juice, little by little, and continue to mix until juice is incorporated. Do not let mixture become too frothy. With a ladle, divide mixture evenly among custard cups. Place custard cups in a large, deep pan. Create a water bath by adding boiling water to pan so that water level comes two-thirds up the sides of the cups. Carefully place in oven. Bake for 40 to 45 minutes, until firm. Remove cups from water bath. Let cool, then refrigerate until very cold, preferably overnight. When ready to serve, carefully unmold custard onto dessert plates, loosening the sides with a small sharp knife if necessary. Caramel will coat the top and sides of the flan. Serve immediately. Serves 5

Even though I'm allergic to shellfish I would eat those with a side of Benadryl.

Your right Robert, simple and delicious.

OMG YES! Thanks, Charles.

insane...in a good way