Baked Stuffed Shrimp with Scallop Stuffing

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Best In Show Winner for Spirited Potluck 2018!  Congratulations to Frank Todaro who brought us this delicious concoction.

Main Ingredients:

  • 10 Jumbo shrimp
  • 10 Sea Scallops
  • 1 Tablespoon melted butter

Stuffing Ingredients:

  • 1 teaspoon Old Bay Seasoning
  • 1 Tablespoon butter
  • 1/4 cup onion, minced
  • 1⁄8 cup celery, minced
  • 1⁄8 cup green bell pepper, minced
  • 1⁄8 cup red bell pepper, minced
  • 1⁄8 cup fresh parsley, chopped
  • 1 Tablespoon garlic, minced
  • 1 Tablespoon mayonnaise
  • 1 egg, beaten (only need ¼ of an egg)
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon hot sauce (ex. Tabasco)
  • 1 cup buttery cracker, crushed (ex. Ritz)
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon fresh ground black pepper


  1. Defrost 10 shrimp and remove shells including from the tail section.
  2. Defrost 10 scallops and slice scallops in half across the grain.
  3. Dice half of the scallop slices into ¼ to 3/8 inch cubes and place in a small bowl.
  4. Sprinkle the diced scallops with the Old Bay Seafood seasoning, salt and pepper.
  5. Mix to coat and place into refrigerator.
  6. Preheat the oven to 375 degrees.
  7. In frying pan, melt 4 tablespoons butter over medium-high heat.
  8. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
  9. Add the parsley and the garlic, and cook, stirring, for 1 minute.
  10. Remove from heat and let cool.
  11. Add the cooled vegetables to the diced scallops and toss to combine.
  12. Add the mayonnaise, egg, lime juice, Worcestershire and hot sauce.
  13. Brush rimmed cookie sheet with melted butter.
  14. Place the shrimp, evenly spaced, on the cookie sheet on their sides.
  15. Place each scallop half on the sheet, nestled inside the curve of each shrimp.
  16. Spoon the stuffing on top of each shrimp/scallop combo.
  17. Bake until golden, about 20 minutes.
  18. While baking, prepare sauce (see below)
  19. Place cooked shrimp on plates and spoon sauce on top.

Sauce Ingredients:

  • 5 oz petite diced tomatoes
  • ¼ cup heavy cream
  • 1 Tablespoon Anselmo Gin
  • 1 Tablespoon butter
  • 1 teaspoon minced garlic
  • 1 teaspoon lime juice

Sauce Instructions:

  1. Melt butter in medium saucepan.
  2. Saute garlic over low heat until just starting to brown.
  3. Add tomatoes and cook for about 5 minutes until the tomatoes start to break down.
  4. Use immersion blender to puree the tomatoes.
  5. Stir in Anselmo Gin and lime juice.
  6. Slowly add the cream while blending.


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