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Living Shells at Sunrise & Creamy Seafood Appetizer/Dip

January 20, 2012

Sanibel Is

The lighthouse on Sanibel Island is smaller than the New England varieties. It’s also smaller than the Pensacola Beach version.

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DH & I rode bikes the mile & a quarter from where we were staying to the lighthouse early our first morning. Chaining our bikes to the bike rack provided just off the bike path, we ventured onto the beach, shod. I didn’t want to mess with getting sand off my feet, putting shoes back on & finding that I did not remove all the sand. (Lucky I was circumspect considering DH got turned around on the way back! But that’s another Post:0)

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There are signs all over Sanibel about not collecting “living shells.”

Living Shell DH

When we walked onto the lighthouse beach we discovered why.

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Everywhere we looked along the tide line, shells were coming to life. Some almost buried in the sand, some sitting on top of the sand, movement was everywhere. The birds were there enjoying the smorgasbord provided by the sea.

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I will admit that it is kind of freaky to pick up a shell & have a “foot” emerge.

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Creamy Seafood Appetizer/Dip

This can be served over pasta as an appetizer or with chips. Yum! Oh, I included an extra recipe – Fried Won Ton!

Ingredients:

  • 4 Tablespoons Unsalted Butter
  • 8 ounces Bay Scallops, rinsed & drained
  • 3 Tablespoons All-purpose Flour or Arrowroot
  • 2 cups Half & Half or Coconut Milk
  • 1 1/2 cups Asiago or Parmesan
  • 2 cups medium, peeled, deveined cooked Shrimp
  • 6 ounce can Chopped Clams, well drained
  • Grated Parmesan Cheese

Instructions:

  1. Pre-heat oven to 350 degrees.
  2. In a large skillet, melt 1 Tablespoon Butter.
  3. Add scallops & stir fry over high heat until just cooked through; Set aside in bowl.
  4. In same skillet, melt remaining 3 Tablespoons butter over medium heat.
  5. Whisk in flour/arrowroot until smooth & bubbly; Cook & stir 1 minute.
  6. Whisk in half & half/coconut milk & continue whisking until mixture comes to a boil; Boil 1 minute. Turn off the heat.
  7. Add Asiago cheese, stirring until melted.
  8. Stir in the scallops, shrimp & clams.
  9. Spoon into a 9″ glass pie plate.
  10. Sprinkle with the Parmesan.
  11. Bake 15 minutes or until the top is golden brown.

Fried Won Ton

  • Coconut or Peanut Oil, for frying
  • 12 ounce package Won Ton
  1. Heat plenty of oil in a deep fryer or skillet to 375 degrees.
  2. Fry 3 − 4 won ton skins at a time, a few seconds on each side, until just golden.
  3. Drain on paper towels.
  4. Use won tons as chips for dipping into baked seafood appetizer.

Note: If you don’t feel inclined to fry the wanton skins to make chips, this is also delicious with tortilla, pita chips or crackers & raw veggies.

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