MieleSteamOven.com - Information and Reviews on Miele Steam Ovens.

I’m not a big fan of scallops, but I do like shrimp.  So after having a morning discussion we decided to give them a chance in the steam oven to see how they came out.
 
We ran out to a local grocery store and there weren’t any fresh ones, so we decided to purchase a bag of frozen scallops, and a bag of frozen shrimp (about $10 total), along with a box of Ritz crackers to make bread crumbs with.  We also purchased a box of rice pilaf to go with it.
 
The rice was cooked first, which took the regular 40-minutes on the rice recipe.  We added two cups of water to the solid pan along with the contents of the rice package and put it in to get things going.
 
We then took a roll of ritz crackers and put them into a bowl, added two tablespoons of butter, and began mashing the crackers up until they were evenly crushed and mixed with the butter.  We then sprayed down the preferated dishes with cooking spray, and added the scallops evenly in the big preferated pan.  We then dumped the shrimp into each of the two small pans, more or less dividing the bag in half.  I also turned on our regular oven and set it to “broil”, which I’ll get to later on.
 
My experience with shrimp had been about 6 minutes for good results, although frozen had been more like 8-minutes.  For scallops the “Masterchef” menu had them listed for about 8-minutes.  So with 13-minutes to go for the rice (I had added about 5 minutes because the fish was frozen since the screen recommends cooking times for thawed fish).  I then went ahead and inserted both the scallops and shrimp together because the shrimp seemed a bit more frozen and closed the door.
  
After the oven finished, we took them out and sprinkled the bread crumbs accross each scallop and accross the pan.  We then did the same with the shrimp, and then took all three pans over to the oven and put them on the top rack under the broiler for 3-minutes.
 
They were delicious.  The shrimp were tender and the bread crumbs helped add some flavor, while the scallops were moist (although I’m sure would have been better fresh) and were also complimented well by the bread crumbs.  That along with the rice made it a nice inexpenisve meal, and looked as good as some of the restaurants I had been to.  
 
You can obviously make your own modifications to what rice you want along with how you make your breadcrumbs, but hopefully you found this recipe useful.