10-12 Alaskan sea scallops 1-2 tsp butter Spinach 2 teaspoon butter or olive oil 2 large cloves garlic, sliced thinly 1 large bunch of spinach, washed thoroughly Preparation Instructions 1. In a large skillet, heat the butter or olive oil.
Scallops Almandine
1 pound sea scallops 1/4 tsp salt 1/4 tsp pepper 1/2 cup bread crumbs 2 tbsp butter 1/2 cup slivered almonds 2 tbsp parsley, chopped Preparation Instructions 1. Rinse scallops in cold water, Pat dry with paper towels. Sprinkle with
Scallop and Tomato Pasta
1 pound sea scallops 1 tablespoon olive oil 1/2 pound dried pasta 4 Roma tomatoes, chopped 1/2 bunch cilantro, chopped 2 tablespoons balsamic vinegar Juice of 1 lime (about 2 tbsp) 1 shallot, minced, or 2 tbsp green onion, chopped
Elegant Alaskan Scallops
1 pound sea scallops 1/2 tbls olive oil 1/2 cup mushrooms, thinly sliced 1/4 cup green onion, minced 1 clove garlic, minced 1/4 teaspoon pepper 1/4 teaspoon salt 1/4 cup dry sherry 1/4 cup parsley, chopped Preparation Instructions 1. Heat
Balsamic-Glazed Alaskan Scallops with Tomato Salsa
1 1/2 lbs Alaskan scallops 2 tablespoons finely diced red onion 1 1/2 cups balsamic vinegar 1/3 cup sugar Wooden skewers, soaked in water olive oil Preparation Instructions 1. Combine all of the above listed Tomato Salsa ingredients in a
Rockfish Veracruzana
1 1/2 pounds Alaskan Rockfish 1 pound onions, chopped 2 tablespoons olive oil 3 cloves garlic, minced 1/2 to 1 whole jalapeno or serrano pepper, seeded and minced 1 tablespoon fresh chopped oregano or 1 tablespoon dried oregano 8 large
Rockfish Vegetable Chowder
1 1/2 pounds Alaskan Rockfish 2 carrots, coarsly diced 2 celery stalks, coarsly diced 1/2 cup onion, chopped 2 cloves garlic, minced 2 tablespoons olive oil 1 28-ounce can diced tomatoes, undrained 3 red-skinned potatoes, diced 1 cup water 3