4017 Preston Rd #530, Plano, TX
Phone 972-473-2722
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Fresh From The Sea

Greek Wine Dinner

Rick Oruch - Friday, February 15, 2019
Our next Wine Dinner will be on Monday, March 4th, 2019 at 7pm. We are excited to highlight Greek Wines and look forward to creating a memorable evening for you. As usual we will offer a five course meal pairing their wine with Ryan's culinary inspiration. View the menu below.

This experience is $100 per person (tax and gratuity not included) and reservations are required. Reservations must be placed by Friday March 1st.  Click here to sign up

Kalamaria Yemista (Stuffed Squid)
Greek Olives, Garlic, Onion, Rice, Tomato, Mint, Parsley, Lemon
Wine Art Estate - Plano Malagousia 2017
100% Malagousia

Mussels Saganaki
Onion, Celery, Carrot, Garlic, Parsley, Cherry Tomato, Feta
Moraitis Winery – Paros White 2017
100% Monemvasia

Seared Branzino Filet
Greek style Potatoes, Greek Fish Sauce, with Crispy Capers
Gavalas - Santorini 2017
100% Assyrtiko

Grilled Wagyu Strip 
Mousaka & Mushroom Red Wine Demi
Domaine Porto Carras - Chateau 2008
50% Cab. Sauvignon, 30% Cab. Franc, 20% Limnio

Palivou Estate - Bee NV
100% Agiorgitiko

Grilled Scallop Avocado Salad Recipe of the Week

Rick Oruch - Thursday, February 14, 2019

Grilled Scallop and Avocado Salad


1½ Tbsp achiote paste, crumbled or 1 Tbsp smoked paprika

1 orange, juiced

2 limes, juiced

1 medium garlic clove, minced

¾ cup extra-virgin olive oil

Pinch sea salt and freshly ground black pepper

12 large sea scallops

2 avocados, halved, pitted and flesh cut into quarters

2 Tbsp sugar

6 cups mixed baby greens

1 red grapefruit, peeled and segmented


  1. To make the marinade, place the achiote paste (or smoked paprika), orange and lime juice, garlic, oil, salt and pepper in a medium bowl and whisk until smooth.  Reserve ¼ cup of the marinade in a small bowl.
  2. Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels.  Discard the marinade.  Coat a large heavy skillet with olive oil and put over medium-high heat.  Add the scallops in a single layer.  Cook until golden on 1 side, about 2 minutes, depending on size.  Turn and brown on the other side, another 2 minutes.  Drain on paper towels and set aside to cool slightly.
  3. Coat the bottom of a small, nonstick skillet over medium heat, with olive oil.  Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste.  Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes.  Turn gently and cook for another 30 seconds.  Remove to a plate and set aside. 
  4. Put the baby lettuce in a bowl with half of the grapefruit segments.  Add the reserved ¼ cup of marinade and toss until coated.
  5. To serve, put the dressed lettuce on individual lettuce plates.  Top with the caramelized avocados, remaining grapefruit segments and scallops.  Serve additional vinaigrette on the side.

Yield: 6 servings

Ryan makes Tuna Nachos

Rick Oruch - Monday, February 11, 2019

Watch Ryan on WFAA Daybreak make Tuna Nachos

Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

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972-473-CRAB (2722)


Lunch and Dinner
Monday Closed
Sunday, Tuesday-Thursday 12pm-8pm
Friday-Saturday 12pm-9pm 
*beginning 5/19/2020

972-473-CRAB (2722)
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