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

Fresh From The Sea

2014 Domaine Lebreuil Bourgogne Pinot Noir

Rick Oruch - Wednesday, March 29, 2017

On this #WineWednesday we are featuring one of Caroline's favorites, our 2014 Domaine Lebreuil Bourgogne Pinot Noir.


Spring into Shrimp Scampi

Rick Oruch - Monday, March 27, 2017
Watch Rick & Ryan's cooking demo making Sauteed Shrimp Scampi on Good Morning Texas and enjoy the recipe below.

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Sautéed Shrimp Scampi Recipe

1lbs. Gulf Shrimp (10/15)
3 tbsp. Butter
1 tsp. Chopped Garlic
¼ c. Chopped parsley
¼ c. White Wine
Juice of One Lemon
1 dash Salt and Pepper to taste

Peel and devein shrimp. Heat butter and add shrimp. Sauté shrimp on one side until firm. Flip shrimp, add garlic, lemon, wine, parsley and salt and pepper. Serve over your favorite rice or pasta

Seared Scallops with Raspberry Gastrique

Seabreeze Fish - Monday, March 06, 2017

Did you know March is National Nutrition Month?

Fox 4 Good Day invited us to share a recipe for Seared Scallops with Raspberry Gastrique.

Watch Ryan's cooking demo from Saturday March 4th 2017.

Seared Scallops with Raspberry Gastrique

Serves 2

Raspberry Gastrique
1/2 cup White Vinegar
1/8 cup raspberry preserves, seedless
1/8 cup granulated sugar
A pinch of Kosher Salt

In a saucepan combine the vinegar, raspberry preserves and sugar. Season with pinch of salt.
Bring to a boil, then lower to heat.
Reduce the mixture by half, then cover and set aside.

0.75 Lbs. Sea Scallops, patted dry
Kosher salt and black pepper, for seasoning
1/2 TBSP Unsalted Butter

Make sure Scallops are rinsed, pat dry.
Season Scallops with salt and pepper.
In a skillet over medium-high heat, melt the butter then drizzle in EVOO.
Place the Scallops in the pan-make sure it is thoroughly heated. Cook the Scallops for 2-3 minutes, then flip and cook for another 2-3 minutes.
Ladle the Gastrique onto the plate and place the Scallops over the sauce.

Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

Lunch and Dinner

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

Happy Hour Daily 3-6pm 

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