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

Fresh From The Sea

Grilled Scallop Avocado Salad Recipe of the Week

Rick Oruch - Thursday, February 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

Ryan makes Tuna Nachos

Rick Oruch - Monday, February 11, 2019

Watch Ryan on WFAA Daybreak make Tuna Nachos 

https://www.wfaa.com/video/news/tuna-on-nachos-yes-and-its-delicious/287-8379663

Chowda House New Location

Rick Oruch - Tuesday, January 29, 2019

SEA BREEZE LOBSTA & CHOWDA HOUSE MOVES TO NEW LOCATION AT LEGACY FOOD HALL

Legacy Hall Favorite Launches New Menu Items

Since its opening in late 2017, Sea Breeze Lobsta & Chowda House has been one of the most popular stalls at Legacy Food Hall.  Now, even more diners will have easy access to some of the tastiest lobster rolls and chowder around!  On Friday, February 1, Sea Breeze Lobsta & Chowda House will move to a new location on the first fall of Legacy Food Hall, adjacent to John Tesar’s Knife Burger.  As a part of the move, the restaurant will also offer an array of new menu items.

New offerings at Sea Breeze Lobsta & Chowda House include a tasty trio of melts beginning at only $11.  Combinations include lobster & basil, crab & sundried tomato, and smoked salmon.  All are served on buttered Texas toast with white cheddar.  Additionally, diners can snack on a spicy new Buffalo fried shrimp.  And, the popular Chowda fries – French fries topped with a scoop of delicious clam chowder – will formally join the menu.

“We are so excited to join the fun environment on the first floor at Legacy Hall,” explained Ryan Oruch, general manager of Sea Breeze Lobsta & Chowda House. “This new location allows us to be among the first restaurants guests see when they peruse the options at the hall.”

Sea Breeze Lobsta & Chowda House

Legacy Hall

7800 Windrose Avenue,

Plano, TX 75024

Ryan makes Lobster Pasta

Rick Oruch - Monday, January 21, 2019

Watch Ryan on Fox 4 make Lobster Pasta on December 29, 2018.


https://www.fox4news.com/good-day/lobster-pasta-by-sea-breeze?fbclid=IwAR3noUpZY8N15WlREwkFezEDRtuhOroMmPGhyFbLDsST9iwpPIvN2vuB9Ew



Valentines

Rick Oruch - Thursday, January 17, 2019

Valentine’s Day 2019 Menu


$80 per person.

Add Ryan’s wine pairing for additional $20 per person


Reservations Required.

To make a reservation call 972-473-2722 or click here

       

Appetizers

Choice of

-Tuna Nachos

-Shrimp Cocktail

-Fried Green Tomato & Jumbo Lump Crab Tower


Entree

Choice of

-Sauteed Sole with Lobster Chive Cream Sauce

-Blackened Snapper with Red Pepper Tomato Jam

-Cedar Planked Steelhead Trout Dijon Honey Glaze

-Sea Breeze Lobster Pasta

-Seafood Paella

-Sea Bass with Sweet & Savory Caramel Sauce


Sides

-Spring Medley (Asparagus, Sugar Snap Peas, Rashishes)

-Carnival Cauliflower

-Truffle Whipped Potatoes


Desserts

Choice of

-Creme Brulee

-Key Lime Pie

-Chocolate Cappuccino Cheesecake



*Due to the set menu, we will not be able to accomodate any changes to the menu this evening.


1/27/19 Cooking Class

Rick Oruch - Sunday, January 06, 2019

At the January 27th Cooking Class we will be making the following dishes:

Shrimp with Blistered Eggplant

Zuppa di Pesce 

Thai Red Curry Fish

Spiced Red Wine-Poached Pears

New Years Eve Menu

Rick Oruch - Sunday, November 25, 2018

New Years Eve 2018 Menu

$80 per person.

Add Ryan’s Wine Pairings for additional $20 per person

Reservations are required and can be made by calling 972-473-2722 or made online.



Appetizers

Choice of

-Tuna Nachos

-Shrimp Cocktail

-Crab Cakes


Entree

Choice of

-Stuffed Shrimp

-Sea Breeze Lobster Pasta

-Blackened Snapper with Grilled Pineapple Guacamole

-Sole Francaise Crab Corn Basil Butter

-Cedar Planked Steelhead Trout Lemon Dill Creme Fraiche

-Lobster Thermidor


Sides

-Grilled Asparagus

-Butternut Squash with Maple and Pecans

-Truffle Whipped Potatoes


Desserts

Choice of

-Creme Brulee

-Key Lime

-Chocolate Cappuccino Cheesecake


Italian Wine Dinner on 2/6/18

Rick Oruch - Monday, January 29, 2018
 SEA BREEZE FISH MARKET & GRILL TO HOST ITALIAN WINE DINNER FEBRUARY 6, 2018


Great seafood is made even better with great wine, and the team at Sea Breeze Fish Market & Grill knows it.  They’ve paired with Winebow Group’s Andy Egert to celebrate the natural complement of Italian wines and delicious seafood with an amazing evening of wine and food at 7p.m. on Tuesday, February 6.  Seating is very limited for this event, and reservations are required.  The five course meal is priced at $100 per person. Call 972-473-2722 for reservations. 


MENU
Olive Oil Poached Shrimp with Frisee, Fennel, Blood Orange, Spiked Almonds and Sherry Vinaigrette


Mushroom Dusted Sea Scallop with Wild Mushroom Risotto and Shaved White Truffle


Roasted Rack of Lamb with Mint Mustard Gremolata and Parsnip Puree drizzled with Dolcetto Reduction


Grilled Chilean Sea Bass with Squid Ink tossed with Roasted Sweet Peppers and Green Garlic


Dark Chocolate Souffle with Raspberrry Crème Glace

January 21 Cooking Class

Rick Oruch - Tuesday, January 09, 2018

At the January 21st Cooking Class we will making the following dishes:


Shrimp & Avocado Salad on Endive Leaves

Thai Fish Cakes with Sweet Chili Sauce

Salmon Coulibiak (Salmon Wrapped in Puff Pastry)

Key Lime Pie Tarts

Salmon Potato Au Gratin Recipe of the Week

Rick Oruch - Tuesday, October 24, 2017

Grilled Salmon Potato Au Gratin

12 oz Grilled salmon ( Sold in your Sea Breeze Fish Market)

2 Tbsp EVOO

1 Large Roasted bell Pepper

¾ lb Yukon Gold Potatoes

2 cups coarsley grated soft white cheese

1 ½ cups half-half

1 Tbsp flour

1 small bunch freshly chopped thyme

Salt and pepper

¾ cups panko bread crumbs


  • Heat oven to 400 Degrees.  Coat all sides of a deep dish baking dish with EVOO.

  • Roast red pepper (either on an open flame, bbq grill or coat with oil and put in a 500 degree oven until it is completely black) scrape all the black off the pepper and cut into thin strips.

  • Begin to layer the potatoes around the dish, slightly overlapping each other.  Sprinkle 1/3 of the time, 1/3 of salmon, 1/3 red pepper and 1/3 cheese.  Continue this 2 more times.  Saving enough cheese to melt at the of baking.  Combine the flour and half-half. Slowly mixing the flour in and whisking quickly, so the flour does not clump up and leave chunks.  Pour atop the potatoes and push down, covering the potatoes.

  • Cover with foil and bake 45-50 minutes. When finish take off foil and make sure the potatoes are tender.  Turn broiler to high, add remaining cheese and bread crumb.  Put back in under the broiler 6-8 inches and brown the bread crumbs, about 3-4 minutes.





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Hours:
Lunch and Dinner

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

Happy Hour Daily 3-6pm 

972-473-CRAB (2722)
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