4017 Preston Rd #530, Plano, TX
Phone 972-473-2722
Click here to purchase a gift card

Fresh From The Sea

Scallop Thermidor Recipe

Rick Oruch - Tuesday, March 10, 2020

Scallops Thermidor


12 sea scallops

1 Tbsp olive oil

½ cup coarsely chopped onion

½ cup sliced mushrooms

2 cloves, finely chopped

¼ cup dry vermouth

1 cup half and half

½ cup finely shredded sharp cheddar cheese

1 tsp parsley

Paprika, to taste


  1. Preheat oven to 400 degrees.

  2. Heat sauté pan or cast-iron skillet over high heat. Add olive oil.  Sprinkle scallops with salt and pepper and sear for 4 minutes per side.  Remove scallops from pan and keep warm.

  3. Sauté onions and mushrooms on high heat until lightly browned.  Reduce heat to medium-high and add garlic and sauté for another 30 seconds.

  4. Add vermouth, stir to get all the brown bits from the bottom of skillet, reduce heat.  When most of the liquid has cooked off, add half and half. Bring to boil for 3 minutes.  Turn off heat, leave pan on burner and add cheese.

  5. When cheese is melted, stir, add salt and pepper to taste.  Serve scallops in individual shells or soup bowl. Serve sauce over scallops. 

Yield:  2 servings

Grilled Shrimp Salad Recipe

Rick Oruch - Tuesday, March 03, 2020

Grilled Shrimp Salad with Creamy Mango-Lime Dressing 


Salad Dressing:

Trimmings from 2 ripe mangoes

Juice of 1 small lime or 2 Tbsp

½ cup light mayonnaise

1 Tbsp olive oil

½ tsp crushed garlic

1 tsp sugar

Add orange juice to thin if necessary

Shrimp Marinade:

1 Tbsp lemon juice

2 Tbsp olive oil

½ tsp dried basil

½ tsp garlic salt

1 lb. medium shrimp, cleaned, deveined 


1½ cups trimmed and sliced asparagus, blanched

6-8 cups mixed baby greens

1/3 cup pine nuts, toasted

2 large fresh ripe mangoes, peeled and cut into cubes

2 celery stalks, sliced

½ small red onion, thinly sliced

Fresh cilantro, chopped for garnish


1.  Place trimmings from mango, lime juice, light mayonnaise, olive oil, garlic, sugar and orange juice in a blender and pulse until well blended and smooth. Pour into a salad squeeze bottle and set aside.

2.  Mix ingredients for the shrimp marinade. Marinate shrimp for 15 minutes. 

3.  Boil 3 qts water in a medium saucepan.  Blanch the asparagus in the boiling water for 2 minutes, drain, refresh in cold water, and drain again.

4.  Arrange lettuce on a platter.

5.  Arrange pine nuts, asparagus, mango cubes, celery and red onion on top of lettuce. Place in refrigerator.

6.  Preheat grill on medium-high heat. Place shrimp on grill 2-3 minutes per side until opaque. Do not overcook.  Place on top of lettuce.

7.  Sprinkle with fresh cilantro.

8.  When ready to serve, drizzle some of the Mango and Lime Dressing over the salad and serve the rest on the side.

Yield:  4 servings

Source:  Hypertension Cookbook for Dummies, R Rust. and C. Kleckner, John Wiley & Sons, Inc. December 2011

Garlic Butter Rainbow Trout Recipe

Rick Oruch - Tuesday, February 25, 2020

Garlic Butter Rainbow Trout

1 pound trout filet

Salt and freshly ground pepper, to taste

2 Tbsp melted butter

2 cloves garlic, minced

1 tsp minced dill, optional


  1. Preheat oven to 375 degrees.

  2. Cut two sheets of foil.  It has to be big enough to wrap the trout.

  3. Cover the baking sheet with the aluminum foil and place the trout in the center.

  4. Fold up all 4 sides of the foil, then season the trout with salt and pepper.  Drizzle the melted butter over the trout until evenly coated.

  5. Top with minced garlic and fresh dill.  Fold the sides of the foil over the trout.  Cover the fish completely.

  6. Bake for about 13 minutes or until the fish flakes easily with a fork.  Open the foil and broil for 2-3 minutes for a golden color.

Yield:  4 servings


Serve with mashed cauliflower or roasted Brussels sprouts or green beans

Seafood Creole Recipe

Rick Oruch - Tuesday, February 04, 2020

Seafood Creole


¾ tsp oregano

½ tsp ground white pepper

½ tsp ground black pepper

½ tsp cayenne pepper

½ tsp thyme

½ tsp basil

2 Tbsp butter

2 Tbsp canola oil

1 cup peeled, chopped tomato

¾ cup chopped onion

¾ cup chopped celery

¾ cup chopped green bell pepper

1½ tsp minced garlic

1¼ cups chicken stock

1 cup canned tomato sauce

1 tsp sugar

½ tsp hot pepper sauce

2 bay leaves

1 pound peeled and deveined medium shrimp

1 pound bay scallops

1 pound favorite white fish fillets, cut into bite-size pieces


  1. Mix together oregano, white, black and cayenne pepper, thyme and basil in a small bowl; set aside.

  2. Melt butter and oil in a large Dutch oven over medium heat; stir in tomato, onion, celery, bell pepper and garlic.  Cook and stir until the onion is translucent, about 5 minutes.

  3. Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves.  Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.  

  4. Gently stir in shrimp, scallops and fish; bring sauce back to a simmer 

and cook until the shellfish and fish are opaque, about 20 more minutes.  Remove bay leaves to serve.

  1. Serve with hot cooked rice.

Yield:  6-8 servings

Salmon Pinwheel Recipe

Rick Oruch - Thursday, January 30, 2020

Salmon Pinwheels


½ cup whole wheat Panko breadcrumbs

1 Tbsp olive oil

1 Tbsp whole-grain mustard

1 Tbsp chopped shallot

1 Tbsp lemon juice

1 tsp chopped rinsed capers

1 tsp chopped fresh thyme or ½ tsp dried

1/8 tsp salt

1¼ lbs center-cut salmon filet, skinned and cut lengthwise into 4 strips

4 tsp mayonnaise


  1. Preheat oven to 400 degrees F.  Coat a 9”x13” baking dish with cooking spray.

  2. Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.

  3. Working with one at a time, spread 1 tsp mayonnaise on a salmon strip.  Spread about 3 tablespoons of the breadcrumb mixture over the mayonnaise.  Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go.  Insert a 6-inch skewer through the pinwheel to keep it from unrolling. Place on a lined baking sheet..  Repeat with the remaining salmon strips.

  4. Bake the pinwheels until just cooked through, 15-20 minutes.  Remove the toothpicks before serving.

Servings:  4 

Mussel Coconut Curry Recipe

Rick Oruch - Tuesday, January 21, 2020

Steamed Mussels in a Coconut Curry Broth


1½ pounds mussels

2 Tbsp unsalted butter

1 Tbsp extra virgin olive oil

1 sweet onion, diced

2 garlic cloves, minced

¼ tsp salt

¼ tsp freshly ground pepper

2 Tbsp red curry paste

1 (14-ounce) can coconut milk

¼ cup low-sodium chicken or seafood stock

2 green onions, sliced

Baguettes for serving


  1. Heat a large skillet over medium heat.  Add the butter and olive oil. Once the butter is melted, stir in the onions, garlic, salt and pepper.  Stir and cook for 5 minutes, until slightly softened.  

  2. Stir in the curry paste and continue to stir until it is distributed throughout the onions.  Cook for 5 more minutes.  

  3. Stir in the coconut milk and stock, stirring until smooth.  Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low.  Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5-6 minutes.  

  4. Garnish with sliced green onions.  Stir the mussels well so the broth makes it into the shells.  Serve with baguettes.

Yield:  2 servings

Shrimp and Grits Benedict Recipe

Rick Oruch - Wednesday, January 15, 2020

Shrimp and Grits Benedict


Cream Shrimp Sauce: 

1 pound medium-size fresh shrimp, peeled and deveined, reserving shells

2½ Tbsp butter, divided

1 small shallot, sliced

1 (14.5 ounce) can chicken broth

1½ Tbsp four

1 cup whipping cream

2 Tbsp sherry

Eggs Benedict:

5 cups water

½ tsp salt

1 cup uncooked quick-cooking grits

½ tsp pepper

¾ cup freshly grated parmesan cheese

1 pound fresh asparagus

1/3 cup all-purpose flour

1 Tbsp butter

 1Tbsp canola oil

 8 large eggs, poached

Fresh parsley for garnish


  1. Melt butter in a 3½-quart saucepan over medium heat.  Add shrimp and cook 5 minutes or just until shrimp turn pink.  Chop shrimp and set aside.

  2. Add shrimp shells, shallot and chicken broth to saucepan; bring to a boil.  Remove from heat, cover and let stand 30 minute. Pour broth mixture through a wire-mesh strainer into a bowl, discarding shells and shallot.

  3. Melt remaining 1½ Tbsp butter in saucepan over medium heat.  Whisk in flour. Cook, whisking constantly for 1 minute. Gradually whisk in broth mixture.  Bring to a boil; and cook for 1 minute or until slightly thickened. Add cream; reduce heat to low.  Add chopped shrimp and sherry. Stir until thoroughly heated.

  4. Bring 5 cups water and salt to a boil in a medium saucepan; gradually stir in grits.  Cook over medium heat 8 minute or until thickened. Whisk in pepper and cheese; spoon into a lightly greased 11x7-inch baking dish.  Cover and shill 8 hours.

  5. Snap off tough ends of asparagus.  Combine asparagus and water to cover in a saucepan.  Bring to a boil and cook 5 minutes or until crisp-tender.  Drain and plunge asparagus into ice water to stop the cooking process.

  6. Cut grits into 8 (3x3-inch) squares.  Lightly dredge in flour. Melt butter with oil in a large skillet.  Cook grits squares, in batches, 3-4 minutes on each side or until golden.  Top each square with asparagus, poached eggs and Creamy Shrimp Sauce. Serve immediately. Garnish with fresh parsley.

Yield:  8 servings

Scallops Gratineed Recipe

Rick Oruch - Tuesday, January 07, 2020

Scallops Gratineed

(Coquilles St. Jacques a la Provencale)


¼ onion, chopped

1 Tbsp olive oil

1 Tbsp butter

½ shallot, chopped

1 garlic clove, chopped

5-6 scallops

¼ cup flour

1 Tbsp oil 

1 Tbsp butter

2/3 cup white wine

2 Tbsp water

2-3 sprigs thyme, chopped 

1 bay leaf

Salt and freshly ground pepper, to taste

¼ cup grated Swiss cheese


  1. In a skillet, sauté onions in olive oil and butter until they are caramelized but not browned.  Add garlic and shallots and cook for another minute. Set aside.

  2. Dry scallops with a paper towel and slice them in half.  Season with salt and pepper and right before you’re ready to sauté, lightly dust with flour and remove any excess.

  3. In skillet, add oil and butter and brown about 2 minutes on each side.  

  4. Once the scallops are browned, pour the wine and water into the same skillet with the scallops.  Add the thyme, bay leaf and onion mixture. Cover and cook for about 5 minutes. Then remove the cover and turn heat up to high to reduce the sauce for 1 minute.  Add salt and pepper to taste. 

  5. Place the scallops in 2 small, shallow oven-proof dishes and spoon sauce.  Top with grated Swiss cheese and dot with butter. Right before serving, place under broiler for about 2-3 minutes to melt and lightly brown cheese.

Yield:  2 servings

Source: adapted from Julia Childs

Spinach Tomato Stuffed Salmon Recipe

Rick Oruch - Wednesday, January 01, 2020

Creamy Spinach and Sun Dried Stuffed Salmon


Four 4-ounce salmon filets with skin

2 ounces fresh spinach chopped

¼ cup minced sun-dried tomatoes, packed in oil

1 shallot, minced

2 garlic cloves, minced

4 ounces cream cheese


Fresh cracked black pepper


  1. Preheat oven to 425 degrees and line a rimmed baking sheet with silicon baking mat or parchment.

  2. Cut cream cheese into several pieces and place it into a mixing bowl.  Set aside.

  3. Preheat a small sauté pan over medium heat.  Add canola oil and heat the oil. Add shallots and sauté until golden.  Add sun-dried tomatoes and garlic. Mix and sauté for a few minutes.  

  4. Add spinach, cover and cook until spinach reduces in size.  Sitr well and season with salt and pepper.

  5. Add the cooked vegetables to the cream cheese and mix well until all the ingredients are combined.  

  6. Butterfly each salmon filet by slicing down the middle but not all the way through to the skin.

  7. Divide the vegetables mixture among the 4 salmon filets, stuffing the middle generously.

  8. Bake for 18- 20 minutes, depending on the size and thickness of the filets.

Yield:  4 servings

Balsamic Glazed Tuna Recipe

Rick Oruch - Monday, December 23, 2019

Balsamic Glazed Tuna


¼ cup chicken stock

1 Tbsp balsamic vinegar

4 tsp brown sugar

1 Tbsp soy sauce

1 tsp cornstarch

4 (6-ounce tuna steaks)

¼ tsp salt

1 ¼ tsp pepper

¼ cup sliced green onions


  1. To prepare the glaze, combine the chicken stock, balsamic vinegar, brown sugar, soy sauce and cornstarch in a small saucepan and mix until smooth.  Bring to a boil and cook for 1 minute, stirring constantly. Keep warm.

  2. To prepare the fish, sprinkle the tuna steaks with salt and pepper, Spray a grill pan with nonstick cooking spray and heat over medium-high heat.  Place the tuna on the grill pan and cook for 3 minutes on each side for medium-rare or until done to taste. Remove from the heat. Place the tuna on serving plates and spoon the glaze over the top.  Sprinkle with the green onions.

Yield:  4 servings

Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

Don't Miss...

Our Story
Sea Breeze Blog
Online Ordering

Click here to purchase a gift card

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)
Follow us on Facebook  Follow us on Twitter   Follow us on Instagram   


Except as otherwise noted, the entire content and design of this website is Copyright © All Rights Reserved, by Frisco Websites/Short Story Marketing and its client who manages and updates this website (, and is subject to the terms of the Digital Millennium Copyright Act of 1998 and other laws, as well as by the terms at "Online Business Partner" and "Websites Under Your Control" are federally-registered trademarks of Frisco Websites/Short Story Marketing.