Holiday on the Half-Shell

Here are three hot shellfish appetizers that require little last-minute attention. In the Chicago-style shrimp de Jonghe, garlic and herb-loaded bread crumbs cloak the shrimp and flavor it in an unmistakably robust way. Oysters Midas in-the-shell take a remote cue from oysters Rockefeller. The oysters are served sizzling hot and come off with great elan in spite of their easy preparation.

The Thai-style warm scallop salad takes a few minutes to get together but it’s well worth it. The salad’s flavor is bright and fresh-tasting, and the presentation is as festive as the season.

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It’s said that shrimp de Jonghe was created at the turn of the century in Chicago by two Belgians named de Jonghe . It makes a great entree or starter for a festive meal.

SHRIMP DE JONGHE

3 tablespoons unsalted butter

2 large cloves garlic, minced, about 1 scant tablespoon

2 large shallots, minced, about 2 tablespoons

2/3 cup dry vermouth

1 1/2 cups fresh bread crumbs

1/3 cup minced parsley

1/2 teaspoon paprika, preferably Hungarian

1/8 teaspoon salt

Dash cayenne pepper

18 uncooked shelled jumbo shrimp, back vein removed, rinsed

1/3 cup chicken broth

1 1/2 teaspoons olive oil

Lemon wedges

Heat butter in 8-inch non-stick skillet over medium-high heat. When hot, add garlic and shallots. Cook until hot and fragrant but not browning, about 1 minute. Add 3 tablespoons vermouth. Cook until mixture is thick, about 1 minute.

Transfer mixture to food processor fitted with metal blade. Add bread crumbs, parsley, paprika, salt and cayenne. Pulse to process. Taste crumb mixture. It should be very spicy. Adjust seasonings to taste.

Arrange 3 shrimp, overlapping, in each of 6 buttered individual souffle dishes. Combine broth and remaining vermouth and pour about 2 teaspoons of mixture into each dish. Tuck 1 tablespoon crumbs down around shrimp in each dish. Sprinkle 2 tablespoons crumbs over each dish. Dribble 1/4 teaspoon oil on each dish. Place dishes on baking sheet. Shrimp can be prepared to this point several hours ahead and refrigerated.

Bake shrimp on lower oven rack at 450 degrees until browned and sizzling, about 12 to 14 minutes. Serve hot with lemon wedges. Makes 3 entree or 6 appetizer servings.

Each entree serving contains about:

343 calories; 342 mg sodium; 96 mg cholesterol; 15 grams fat; 16 grams carbohydrates; 12 grams protein; 0.3 gram fiber.

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Oyster lovers will love this first course. Served sizzling hot, the oysters will not only taste great but look appealing, with bright watercress leaves below and a deep bronze-colored Parmesan and bacon topping.

OYSTERS MIDAS IN-THE-SHELL

1/4 cup mayonnaise

2 tablespoons grated imported Parmesan cheese

1/4 teaspoon Dijon mustard

1/4 teaspoon fresh lemon juice

Dash cayenne pepper

1 teaspoon minced parsley

1 teaspoon snipped chives

1 thick slice bacon, preferably applewood-smoked

12 medium oysters

1/2 cup oyster liquor or clam broth

1 cup watercress leaves

12 oyster shells

Watercress sprigs

Combine mayonnaise, Parmesan cheese, mustard, lemon juice, cayenne, parsley and chives in small dish. Set aside.

Dice bacon into small pieces. Brown in skillet. Drain on paper towels. Set aside.

Place oysters and liquor in small saucepan. Cook uncovered over medium-high heat until just plumped, about 3 minutes. Do not overcook. Set aside.

Divide watercress leaves among 12 oyster or scallop shells and place shells on baking sheet. Drain oysters and pat dry with paper towels. Put 1/2 teaspoon mayonnaise mixture in center of each shell. Place oyster in shell. Use 1 teaspoon of mayonnaise mixture to coat each oyster. Sprinkle each oyster with bacon, dividing evenly. Oysters can be prepared several hours ahead to this point and refrigerated.

Broil oysters 6 inches from heat source until well browned, about 1 to 2 minutes. Use tongs to arrange on salad plates. Garnish plates with watercress sprigs. Serve sizzling hot. Makes 4 appetizer servings.

Each serving contains about:

155 calories; 353 mg sodium; 37 mg cholesterol; 12 grams fat; 6 grams carbohydrates; 6 grams protein; 0.08 gram fiber.

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The ring of mesclun greens around the wilted scallop salad makes a festive presentation. The tangy Thai ingredients give the salad tremendous flavor. The trick is to set up the components in advance; the cooking takes no more than three minutes.

WARM SCALLOP SALAD, THAI-STYLE

1 (3-ounce) package mesclun salad mix, including radicchio, arugula, spinach, baby red and green romaine, frisee and edible flowers, to equal 7 loosely packed cups

2 tablespoons oil

Zest 1 lemon, removed with zester or fine grater

1 small clove garlic, minced

1 small jalapeno chile, seeded and minced, optional

1/2 large sweet red pepper, cut into 1/3-inch dice

1/2 cup thinly sliced small green onions

2 tablespoons seasoned rice vinegar

4 teaspoons fish sauce

1 teaspoon fresh lemon juice

1/2 pound scallops, rinsed, patted dry with paper towels

1 1/2 tablespoons minced cilantro leaves

Rinse salad greens. Gently spin dry. Set aside edible flowers and about 1 cup salad greens to arrange on salad plates. Refrigerate. Put remaining greens in large bowl. Chill until ready to use.

Just before serving, divide flowers and reserved 1 cup leaves evenly among 4 salad plates, arranging in wreath-like design. Set aside.

Heat oil in non-stick wok or 12-inch non-stick skillet over medium-high heat. When hot, add lemon zest, garlic, jalapeno, sweet red pepper and 1/4 cup sliced green onions. Cook, uncovered, until fragrant, about 1 minute.

Add rice vinegar, fish sauce and lemon juice. Heat about 10 seconds. Add scallops and remaining 1/4 cup green onions. Cook until scallops are opaque, about 40 to 60 seconds, shaking pan several times. Do not overcook.

To serve, drain hot pan juices into small dish. Pour hot pan juices on greens in bowl. Toss until greens are well coated. Adjust seasonings to taste. Divide greens among plates, mounding in center of wreaths. Divide scallop mixture among plates, spooning into center of salad. Garnish scallops and greens with minced cilantro, dividing evenly. Serve warm. Makes 4 servings.

Each serving contains about:

138 calories; 326 mg sodium; 19 mg cholesterol; 8 grams fat; 7 grams carbohydrates; 11 grams protein; 0.89 gram fiber.