Would you do a shrimp, scallops and languini?

I'd do it as some sort of scampi, which we already have pretty often. I was hoping that someone could help me out of my seafood rut!

These 2 are tastey. The Creole is very easy..

Seafood Casserole

1/2 pound each shrimp,crabmeat,scallops

1 tablespoon shallots -- chopped

7 tablespoons butter

10 tablespoons sherry

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons flour

1 1/2 cups milk

bread crumbs

Parmesan cheese

Saute seafood and shallots in 4 tablespoons butter. Cook 5 minutes.

Sprinkle with 6 tablespoons of sherry; salt and pepper.

In another pan melt the remaining 3 tablespoons butter and add flour to make paste.

Add milk and remaining 4 tablespoons sherry; stir until smooth.

Combine sauce and seafood mixture and place in a casserole or individual ramekins.

Top with bread crumbs and Parmesan.

Bake at 400F for 30 minutes.

Serve with rice and a crisp salad.

Fish Creole

1 pound fresh Fish or Shrimp or combination

2 T olive oil

1/2 C chopped onion

1/2 C chopped green pepper

1/4 C chopped celery

2 C Thick tomato sauce

2 cloves chopped garlic

1 bay leaf (optional)

3/4 t Salt

1/4 t Pepper

Hot sauce or Creole Seasoning, if desired

Heat olive oil, cook veggies til crisp tender. Add garlic and Tomato sauce, bay leaf. Add seasoning. Simmer to blend flavors. Add fish or shrimp, cook til just done (3-5 minutes).

Serve over cooked rice.

If you are ok with a little cream, I'd go with a spicy seafood vodka sauce!

I haven't tried the recipe but it is close to what I do ..(with or without the mussels)

Spicy Seafood Pasta with Vodka Sauce | The Migoni Kitchen

For a shortcut, if you have a Wegman's nearby, they have a blush sauce that is pretty low calorie and very good. I'd spark that up with the spices for an even quicker meal.

I like them sauteed in olive oil with garlic, onions, sweet peppers and fresh parsley &/or basil to go on pasta - a little bit of tomato is good, as well as fennel bulb - is that too much like Scampi, tho?

I'd probably do a seafood curry with coconut milk and red curry paste and whatever veggies sounded good, served with rice.

I usually use white wine or lemon as my acid when I cook seafood. So, anything tomato-based with seafood is definitely a change.

cawaps, curry is also a good idea. I used to make a Thai green curry with shrimp or chicken, haven't done that in a while.

I might make seafood crepes and go light on the cheese:

https://www.allrecipes.com/recipe/274300/shrimp-and-scallop-crepes/

Cawaps for the win! yum!

Deegw-- are they sea scallops or bay scallops? Will you let us know how they are?

Winter is generally a good time to get fresh sea scallops at a good price here... but not sure they'll be available when I am in MN. I'd give Aldi a try if you give them a thumbs up.

Funky, they are bay scallops. $6.99 a pound! Farm-raised, no STP on the label. The texture was good, not rubbery. The flavor was a little bossy for all the flavors in the green curry. They would be good as the star of a dish in a bisque or a pasta. Cheaper than some hamburger around here!