Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Scallops with Bacon and Sage

Large Scallops

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Scallops with Bacon and Sage

Course Appetizer
Total Time 20 minutes

Ingredients

  • 12-16 pcs Coleson’s Catch Scallops
  • 6-8 strips of your favorite Bacon 3/4 cooked (I bake it but a skillet will work)
  • 6-8 pcs Fresh Sage Leaves
  • Splash Dry Sherry
  • Salt and Pepper
  • 2 metal or wooden skewers see comments below

Instructions

  • Marinate the scallops in sherry, shallots, salt and pepper for 20 minutes or so.
  • To assemble, cut the bacon in half, place a scallop at one end. 
  • Place a sage leaf on top and roll it so the bacon ends meet or overlap-put in the skewer-repeat until you have 6-8 on each stick.
  • Cook over an open flame.

Notes

Other things to put in between the scallops on the skewers: cherry tomatoes, chunks of onion, mushrooms, bell peppers or slices of lemon.
Additional Comments: I like wooden because I like burnt effect- but I first soak the wood skewers in water before using to keep them from burning too quickly.

Scallops with Apricots, Honey and Lime

Large Scallops

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Scallops with Apricots, Honey and Lime

Course Appetizer
Total Time 1 hour

Ingredients

  • 12-16 pcs Coleson’s Catch Scallops
  • Splash White Wine
  • 2 Tbsp Honey
  • 2 tsp Lime Juice
  • 1 Tbsp Shallot minced
  • Salt and Pepper
  • 3-4 Apricots
  • 1 Red Onion
  • 2 metal or wooden skewers

Instructions

  • Mix the items above the apricots in a shallow covered container or a zip lock bag and marinate for an hour.
  • Cut the red onion in half and then in chunks a size smaller than the scallops.
  • Put a scallop then and onion piece then an apricot then a scallop, etc on the skewer.
  • Brush with oil before cooking over an open flame.

Scallops with Pumpkin

Large Scallops

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Scallops with Pumpkin

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Scallops
  • 2 Tbsp Butter
  • 1/4 c Flour
  • 2/3 c Fresh Pumpkin cooked
  • 1/2 c Yellow Onion diced
  • 2 Tbsp Butter
  • 1/2 tsp Allspice
  • 1/4 tsp Dried Whole Leaf Thyme
  • Salt and Pepper
  • 1 tsp lemon
  • Parsley chopped for garnish

Instructions

  • To cook the pumpkin: Cut in half, scoop out seeds and place cavity side down, on a sheet pan with water.
  • Cook until tender.
  • Scoop out flesh and puree in food processor or blender.

Scallop Mac and Cheese

Large Scallops

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Scallop Mac and Cheese

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Scallops
  • 2 c Elbow Macaroni cooked
  • 1/2 c Yellow Onion diced 
  • 1 c Heavy Cream
  • 1/2 c Mild Cheddar Cheese grated
  • 1/2 c Jack Cheese grated 
  • 1/2 tsp Nutmeg
  • Salt and Pepper
  • 1/4 c Parmesan cheese
  • 1/4 c Bread Crumbs
  • Flour
  • 2 Tbsp Butter
  • 2 Tbsp Parsley chopped

Instructions

  • Sauté onion in 1 Tbsp butter until clear; add the cream, nutmeg, salt and pepper, bring to a boil.
  • Take off pan from heat.
  • Stir in the cheddar and jack cheeses.

Scallops with Fennel Root

Large Scallops

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Scallops with Fennel Root

Course Appetizer
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops thawed
  • 1/2 c Onion diced
  • 1/2 c White Wine
  • 1/4 c Chicken Broth
  • 1 c Fennel Root washed & sliced
  • 1 c Heavy Cream
  • Fennel Greens chopped
  • Salt and Black Pepper
  • Parmesan cheese
  • 1/4 c Flour
  • 2 Tbsp Butter

Instructions

  • Dry the scallops with a paper towel. Season with salt and pepper. Dust with flour. 
  • Melt butter in a large sauté pan until slightly brown.
  • Add scallops and saute until evenly coated.
  • Cook to desired doneness being careful not to overcook (should be slightly opaque in the center). Set them aside. 
  • In another pan sauté the onion until clear.
  • Add the wine, chicken broth and fennel, simmer until liquid is almost gone.
  • Add cream, bring to a vigorous boil.
  • Lowe heat & simmer until it starts to thicken.
  • Add the scallops (only long enough to heat through).
  • Simmer for a minute or two. 

Notes

Serve with pasta, rice, bulgur wheat or quinoa. Sprinkle chopped fennel green and Parmesan cheese.

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