The peculiar feature of the seafood sauce is its universality: the majority of seafood sauces are appropriate for not only fish dishes, but also for meat, poultry, vegetables, spaghetti, rice and other food types. An exotic seafood sauce is an excellent addition and décor to your holiday dinner, as the dish, served with the seafood sauce of this kind, will be not only delicious, but also attractive with various colors of fruit, topping the dish. The advantages of adding the seafood sauce to your daily home cooking are many, and at least, you will never spoil any dish with the seafood sauce addition.
Here is the recipe of a light seafood sauce of the Southern US cuisine, better served with baked or broiled fish.
Ingredients: 1-tablespoon vegetable oil, 2 tablespoons dry sherry, 1/2 pound bay scallops or cut-up sea scallops, 8 ounces sliced mushrooms, 3 green onions, finely chopped, 1 tablespoon butter, 2 tablespoons flour, 1/2 cup water, 1 cup nonfat evaporated milk.
Preparation: Heat oil in a medium skillet; sauté scallops and mushrooms, sprinkle with the sherry as they cook. When scallops are cooked through, set aside. Melt butter in a small saucepan; add flour and stir until combined. Add evaporated milk, salt and pepper and heat slowly until thickened. Add scallop/mushroom mixture and heat until hot. Do not boil.
The next two recipes of the seafood sauce are good additions to any dish you can cook.
Kat's Artichoke and Black Olive Sauce
Ingredients: 1/4 cup extra virgin olive oil, 1-tablespoon balsamic vinegar, 2 teaspoons chopped fresh oregano or 1 teaspoon dried, 1 clove garlic, chopped, salt and freshly ground pepper, 13 oz. can artichoke hearts, drained and halved, 1 purple onion, sliced, 1/2 cup black olives.
Preparation: Combine oil, vinegar, oregano, garlic, salt and pepper in a bowl. Add artichokes, onion and olives and mix well. To serve, place Seafood on a plate and top with artichokes and olives.
Kat's Avocado cream
Ingredients: 1/2 cup chopped leek, white part only, 1/2 cup thinly sliced oyster mushrooms, 1 1/2 cups half and half cream, 2 avocados, mashed 1/2 cup jumbo lump or claw crabmeat.
Preparation: After frying seafood, remove fish to a serving platter and cover to keep warm .Add leeks and mushrooms to the same skillet; sauté three to five minutes or until tender. Stir in cream and cook two to three minutes to thicken and reduce slightly, stirring constantly. Add mashed avocado and whisk until smooth. Season with salt and pepper to the taste. Spoon the sauce over seafood; top with crabmeat and serve.
Finally, here is the recipe of Linguine with a crab sauce, the preparation of which will take you fifteen minutes.
Ingredients: One jar Ragu garlic and a parmesan sauce, 1/2 lb. package linguini,
1 red pepper, 1/2 lb. sliced mushrooms, 1 1/2 cups frozen peas, 1 lb. pkg. frozen crab.
Preparation: while the linguine cooks, slice and sauté the sweet red pepper and the mushrooms. Defrost the crab under warm running water and add the peas to the pasta for the last five minutes of cooking time. Toss in the crab with the pasta for the last two minutes or so.
Drain pasta, peas, crab, and toss with the remaining ingredients.
Consider and experience the recipes listed above and draw your own conclusion, whether you need seafood sauce in your cookery or not. We expect the answer will be positive.