What Is Shrimp And Scallop Oscar? The Complete Guide

Shrimp and scallop oscar is a delicious and decadent seafood dish that is sure to impress. It features succulent shrimp and tender scallops topped with a rich, creamy sauce and crab meat. This classic preparation has a fascinating history and many variations that are worth exploring. In this comprehensive guide, we’ll cover everything you need to know about making this luxurious meal at home.

A Brief History of Oscar Sauce

Oscar sauce originated from a dish created in the late 1800s for King Oscar II of Sweden. The king was known for his extravagant tastes, and this recipe was designed to appeal to him. It classically consists of veal cutlets or tenderloin, topped with crab or lobster meat and a rich butter sauce like hollandaise or béarnaise. Over time, the dish evolved to be made with various proteins like fish, poultry, and shellfish. The creamy, decadent sauce remains the star of the show.

The term “Oscar” became associated with these rich seafood preparations. Nowadays, shrimp and scallop oscar combines two of the most luxurious seafood ingredients – succulent shrimp and sweet scallops When topped tableside with the iconic Oscar sauce in a restaurant, this dish is sure to feel like a royal feast.

All About the Sauce

The Oscar sauce is truly what makes this recipe. Hollandaise and béarnaise are emulsion sauces made by slowly whisking clarified butter into egg yolks over low heat. This results in a rich, silky, and smooth sauce with a buttery flavor.

Hollandaise uses lemon juice for acidity, while béarnaise adds shallots, tarragon, chervil, peppercorns, and white wine or champagne vinegar. The tartness and herbal flavors in the sauce pair beautifully with seafood. For shrimp and scallop oscar, hollandaise is more commonly used, but feel free to make béarnaise if you want a more complex sauce.

When making Oscar sauce at home, take care not to let the eggs overcook and curdle. Adding the butter slowly while continuously whisking is key. The sauce can be kept warm in a double boiler while preparing the rest of the dish.

Selecting the Best Seafood

Since shrimp and scallops are the stars of this recipe, select only the freshest seafood available Look for dry-packed scallops without any milky liquid Wet scallops can sometimes be soaked in preservatives that alter the flavor and texture.

The scallops should have a sweet, ocean-like scent. Size often indicates quality – look for large sea scallops around 1 1/2 inches in diameter. Smaller bay scallops won’t have the same tenderness or juicy bite.

For shrimp, choose wild-caught or domestic shrimp labeled as U/15 or larger. This means there will be under 15 shrimp per pound, so the shrimp will be on the larger side. Larger shrimp hold up better during cooking. The shrimp should smell like the fresh ocean with no hint of ammonia.

Cooking the Seafood Perfectly

Achieving the ideal texture of the shrimp and scallops is important for this dish. You want the scallops to be caramelized on the outside and just barely translucent in the center. Meanwhile, the shrimp should be opaque throughout with a bit of bounce.

For the scallops, blot them very dry before seasoning with salt and pepper. Get the pan nice and hot before adding a high smoke point oil like avocado or grapeseed. Sear the scallops for 1-2 minutes per side until a golden crust forms.

For the shrimp, sauté them on medium-high just until they become opaque and cooked through, about 2-3 minutes. Be careful not to overcook. You want the shrimp and scallops to be tender and juicy under the creamy sauce.

Perfect Pairings

Something bright and fresh like a crisp white wine or sparkling wine pairs beautifully with shrimp and scallop oscar. The acidity cuts through the richness of the sauce. Some great options are sauvignon blanc, champagne, or dry rosé.

Asparagus is almost always served with this dish. The vegetable’s grassy flavor complements the briny seafood. Blanch or grill the spears until just tender-crisp.

Lemony risotto or linguine tossed with olive oil, garlic, and herbs are other excellent pairings. Potatoes, like skillet-roasted new potatoes or garlicky mashed potatoes, also work very well.

Step-By-Step Recipe

Follow these simple steps for an elegant, foolproof shrimp and scallop oscar you can make for a special occasion:

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 lb sea scallops
• 6-8 asparagus spears, woody ends trimmed
• 3 tbsp butter, divided
• 3 tbsp olive oil, divided
• Salt and pepper to taste
• 1 cup crab meat
• Lemon wedges for serving
• For the hollandaise:
• 3 large egg yolks
• 1 tbsp lemon juice
• 1/2 cup (1 stick) unsalted butter, melted
• Pinch of cayenne pepper
• Salt and white pepper to taste

Instructions:

1. Make the hollandaise sauce. Whisk together egg yolks and lemon juice in a heatproof bowl until thickened. Set bowl over a pot of simmering water (do not let bowl touch water). Slowly drizzle in melted butter while whisking constantly until thickened. Whisk in cayenne, salt, and white pepper. Remove from heat and cover to keep warm.

2. Pat shrimp and scallops dry with paper towels. Season with salt and pepper on both sides.

3. In a large skillet, heat 1 tbsp butter and 1 tbsp oil over medium-high heat. Add shrimp and cook for 1-2 minutes per side until opaque. Transfer to a plate.

4. Add 1 tbsp butter and 1 tbsp oil to skillet. Sear scallops for 1-2 minutes per side until golden brown. Transfer to plate.

5. Meanwhile, blanch or grill asparagus until tender-crisp.

6. To serve, smear hollandaise on a plate. Arrange asparagus on top. Place seared shrimp and scallops over asparagus. Top with a spoonful of crab meat. Garnish with lemon wedges and enjoy!

With its luxurious ingredients and rich sauce, shrimp and scallop oscar makes for an impressive meal. The key is using high-quality seafood and mastering the delicate hollandaise sauce. Savor every decadent bite of this timeless dish. From its royal origins to modern renditions, shrimp and scallop oscar is a seafood lover’s dream.

Frequency of Entities:
shrimp – 21
scallop – 16
oscar – 12
sauce – 10
seafood – 6
hollandaise – 5
lemon – 4
asparagus – 4
butter – 4
crab – 3
tender – 3
juicy – 2
succulent – 2
béarnaise – 2
meat – 2
egg – 2
dry – 2
pepper – 2
salt – 2
oil – 2
rich – 2
pair – 2
caramelized – 1
translucent – 1
poultry – 1
silky – 1
smooth – 1
shallots – 1
tarragon – 1
chervil – 1
peppercorns – 1
vinegar – 1
freshest – 1
dry-packed – 1
milky – 1
preservatives – 1
ocean-like – 1
tenderness – 1
ammonia – 1
bounce – 1
risotto – 1
linguine – 1
olive – 1
garlic – 1
herbs – 1
potatoes – 1
skillet-roasted – 1
garlicky – 1
mashed – 1
crisp – 1
acidicity – 1
grassiness – 1
briny – 1
savor – 1
decadent – 1
renditions – 1
dream – 1