Fresh From The Sea

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

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

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!

Calamari Pasta

8 oz Calamari Tubes (Sold at Your Sea Breeze Fish Market)                                 ½ tbsp minced garlic

1 cup white Mushrooms                                                                                                  ½ tbsp minces shallots

½ Red onion finely sliced                                                                                                 2 tbsp parmesan cheese         

8-10 sun dried tomatoes softened                                                                                ¼ Cup kalamata olive

1/3 cup of Basil Pesto                                                                                                                   1 lb Fresh Cooked pasta

½ cup reserved pasta water                                                                                          2 tbsp EVOO

• In a small sauce pan fill with water and add sun dried.

Simmer until tomatoes have softened, 4-5 minutes. Rough

chop and set aside.

• Cut calamari into ½ in, rings and set aside

• On Medium heat add EVOO and sauté mushrooms,

onions, tomatoes, olives, garlic and shallots for 3-5 minutes.

• Add calamari and continue to sauté for 2-3 minutes, just until the

Side curl on the rings

• Remove from heat and add pesto and fresh HOT pasta.

Ginger and Dill Grilled Shrimp

½ Lb 21/25 Wild Gulf Shrimp (Sold at your Sea Breeze Fish Market)

6 TBSP Grated ginger

3 Garlic Cloves

2 TBSP Green onions

2 TBSP minced Parsley

2 TBSP minced dill

2 TSP black Pepper

1 TSP cayenne Pepper

¼ cup soy sauce

¼ cup white wine

¼ cup olive oil

1 can pineapple chunks

2-4 Skewers that have soaked in water for an hour

• With shears cut the shell all the way to the tail, remove any veins, careful not to separate the shell completely from the meat
• Combine the ginger, garlic, onion, parsley, pepper, cayenne, soy sauce, wine and olive oil in large mixing bowl.  Add shrimp and let sit in fridge for 30 minutes.
• Heat grill to 400. When shrimp have finished marinating, place a pineapple chunk on skewer followed by a shrimp, repeat until you have desired amount on each skewer.
• Spray grill with a non stick spray and grill 2-3 minutes a side.

Halibut Confit with Leeks, Coriander and Lemon

2 Tsp. Coriander seeds, plus very coarsely chopped seeds for serving

2 Leeks, white and pale-green parts only, halved lengthwise and cut crosswise into 2” pieces

4 Sprigs cilantro, cut into 2” pieces, plus leaves for serving

½ Cup olive oil

1 Lemon, thinly sliced, seeds removed

Kosher salt

4 (5-6oz) skinless halibut fillets

• Coarsely grind 2 Tsp. coriander seeds.
• Toss leeks, cilantro sprigs, oil, half of lemon slices, and 1 Tsp ground coriander in a skillet; season with salt. Sauté until leeks are tender and starting to brown, 15-20 minutes. Remove skillet and pour infused oil into a large heatproof measuring cup.
• Season Halibut with salt and place over leeks in skillet. Top with remaining lemon slices and ground coriander and pour infused oil over fish. Simmer until Halibut is just cooked through, about 30-35 minutes.
• Cut Halibut into large pieces and serve with leeks and lemon topped with chopped coriander seeds and cilantro leaves.

Seared Scallop Spinach Salad with a 1-2-3 vinaigrette

4-5 oz. dry sea scallops

3 oz Field Greens mix

Half a Fuji apple julienned

3 tbsp.  sliced almonds

¼ cup feta cheese

5 tbsp. olive oil divided into 2&3 tbsp.

1 tbsp. balsamic vinegar

2 tbsp. chutney

1. Begin by preparing salad, tossing mix greens, almonds and feta cheese in a salad bowl and set aside.
2. Season Sea scallops with salt and pepper, add the first 2 tbsp. of olive oil to a pan on medium high heat, cooking 2-3 minutes a side.
3. While scallops are cooking combine 1 part balsamic vinegar, 2 parts chutney and 3 parts olive oil, then whisk together.
4. Place finished scallops on salad and julienne the apples at time of service to prevent any oxidizing and color change to the apple.

Clams with White Beans, Fennel and Broccoli Rabe

Serves 4

.

Ingredients:

• · 1 fennel bulb, a few fronds reserved and minced for garnish 
• · 1/2 tsp. fennel seeds 
• · 1 Tbs. olive oil, plus more for drizzling 
• · 1/2 large red onion, finely chopped 
• · 1/4 to 1/2 tsp. red pepper flakes 
• · 1/2 cup dry white wine  
• · 1 can (14 1/2 oz.) cannellini beans, drained, juices reserved 
• · 1 bottle (8 fl. oz.) clam juice 
• · Large pinch of saffron threads 
• · Freshly ground black pepper, to taste 
• · 1/2 small bunch broccoli rabe or Chinese broccoli, chopped 
• · 2 lb. Littleneck clams, rinsed 
• · Coarse kosher salt, to taste (optional) 

Directions:

Halibut Ceviche

1 Garlic clove, finely grated

¾ cup fresh lime juice

2 Tbsp. Tequila

1 Tsp. Agave Nectar

¼ small Pineapple, cut into ½ inch pieces (about ½ cup)

1 Medium tomato, chopped

1 Small onion, finely chopped

4 Radishes, trimmed, thinly sliced

½ Jalapeno, thinly sliced

6 oz Halibut filet

1 Avocado, cut into ½ inch pieces

¼ cup finely chopped cilantro

• Mix garlic, lime juice, tequila, and agave nectar in a large bowl. Add pineapple, tomato, onion, radishes, jalapeno, and halibut and toss to coat. Fold in avocado, cilantro, and mint; season with salt.
• Chill 10 minutes before serving.

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