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4017 Preston Rd #530, Plano, TX
Phone 972-473-2722

Fresh From The Sea

Scallop Avocado Salad Recipe

Rick Oruch - Wednesday, August 14, 2019

Grilled Scallop and Avocado Salad

Ingredients:

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

Instructions:

  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

8/9 New Specials

Rick Oruch - Friday, August 09, 2019

SPINACH SEAFOOD MOUSSE STUFFED ATLANTIC SALMON                    * Four Graces Pinot Noir                  28

With lemon butter two specialty sides                                                                                                        

GRILLED WILD KING SALMON                         *K Vintners Grenache                                                              38

with orange, fennel, tarragon salad and two specialty sides

ROASTED CORN HUSK WRAPPED ALASKAN HALIBUT *Andre Dezat Sancerre                                                           38

with chipotle lime corn butter and two specialty sides          

BLACKENED RED SNAPPER                                                          *Esk Valley Red Blend                                            32

with shrimp creole and two specialty sides

SAUTEED FLOUNDER & SHRIMP                                              *Esk Valley Sauvignon Blanc                            32

 With artichoke, tomato, basil butter and two specialty sides               

SPECIALTY SIDES

CARROTS WITH ORANGE GINGER GLAZE

ROASTED BROCCOLI & GARLIC

RANCH WHIPPED POTATOES

RED BEANS & RICE WITH CRISPY ONION STRINGS

Salmon Walnut Slaw Recipe

Rick Oruch - Tuesday, August 06, 2019

Salmon with Walnut Slaw

Ingredients:

Marinade:

3 Tbsp sweet chili sauce

3 Tbsp teriyaki sauce

1½ Tbsp rice vinegar

4 (4-6 ounce) salmon filets

Slaw:

1 cup shredded purple cabbage

1 cup coarsely shredded carrots

2 medium green onions, sliced

¾ cup coarsely chopped and toasted walnuts, divided

Fresh cilantro leaves, torn

Instructions:

  1. In a shallow dish, stir together chili sauce, teriyaki sauce and vinegar.  Set aside 2 Tbsp.
  2. Place salmon is a dish skin side up and let marinate for 30 minutes.
  3. For the slaw, toss together cabbage, carrots, green onions and half the walnuts with reserved marinade and refrigerate.
  4. Over medium to high heat, grill salmon for 3-5 minutes on each side until cooked to your preference.  Transfer to a platter and top with cabbage mixture.  Sprinkle with remaining walnuts and cilantro leaves.

Yield:  4 servings

Bell Wine Dinner menu

Rick Oruch - Sunday, August 04, 2019

Click here to register for the Bell Wine Dinner.

8/1 New Specials

Rick Oruch - Thursday, August 01, 2019

SEARED HAWAIIAN OPAH                         * Four Graces Pinot Noir                                                                  28

With Asian blackbean sweet pepper sauce and two specialty sides                                                                                                    

GRILLED WILD KING SALMON                         *K Vintners Grenache                                                              38

with dijon mustard glaze and two specialty sides

GRILLED ALASKAN HALIBUT   *Andre Dezat Sancerre                                                                                                    38

with watermelon, mint, feta, salad and two specialty sides   

BLACKENED RED SNAPPER                                                          *Esk Valley Red Blend                                            32

with tomato red pepper jam and two specialty sides

SAUTEED FLOUNDER FRANCECE                                            *Esk Valley Sauvignon Blanc                            32

SPECIALTY SIDES

ROASTED CAULIFLOWER WITH FRESH HERBS

SAUTEED SESAME GREEN BEANS

WHIPPED POTATOES WITH BACON & CHEDDAR

CAPRESE SALAD WITH GRAPE TOMATO, FRESH MOZZARELLA, ARUGULA, & BALSAMIC GLAZE


Shrimp Etouffee Recipe

Rick Oruch - Thursday, August 01, 2019

Shrimp Etouffee

1 lb 21/25 Gulf Shrimp P&D                                                                                ¼ tsp White Pepper

¼ Cup all purpose flour                                                                                        ¼ tsp Cayenne Pepper

¼ stick of butter                                                                                                      ¼ cup Parsley

½ cup chopped yellow onion                                                                              ¼ cup green onions

¼ cup chopped green bell pepper                                                                     ½ tsp fresh thyme

½ cup chopped celery                                                                                           Few dashes of Tabasco

2 garlic cloves minced                                                                                           4 oz clam juice

¼ tsp Black Pepper                                                                                                8 oz canned tomato

                                                                                                                                   

  • Make roux by mixing butter and flour over low heat for 20-25 minutes, or until roux smells of a nutty aroma with a mocha color.
  • Add onion, bell pepper, celery and garlic and cook over low heat for 5 minutes
  • Add peppers, cayenne, parsley, green onions, thyme and Tabasco to taste.
  • Add clam juice and tomatoes, salt to taste and then bring to a boil. Reduce the heat and simmer 5-10 minutes.
  • Add shrimp and stir, shrimp will take about 3-4 minutes to cook in the mixture.
  • Serve over rice and enjoy!





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Sunday, Tuesday-Thursday 11am-9pm
Friday-Saturday 11am-10pm 

Happy Hour Daily 3-6pm 

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