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 and Cauliflower Au Gratin

Large Scallops

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Scallops and Cauliflower Au Gratin

Course Main Dish
Cook Time 30 minutes
Total Time 30 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops thawed
  • 1 c Cauliflower Buds blanched
  • 1/2 c Onion diced
  • 2 Tbsp Butter
  • 1 c Heavy Cream
  • 1/2 c Bread Crumbs
  • 1/2 c Parmesan cheese shredded
  • 2 Tbsp Parsley chopped
  • Salt and Pepper

Instructions

  • In a sauce pan melt butter.
  • Add onion, sauté until clear.
  • Add cream and bring to a boil; simmer until it starts to thicken.
  • Pour over the scallops.
  • Sprinkle with bread crumbs and cheese.
  • Bake for 30 minutes at 350 degrees F. until bubbly and brown.
  • Top with chopped parsley.

Notes

Serve with a salad.

Sea Scallops with Asian Eggplant

Large Scallops
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Sea Scallops with Asian Eggplant

Course Appetizer
Servings 2 People

Ingredients

  • 1 lb Coleson's Catch Sea Scallops
  • 1 Eggplant diced
  • 1/4 cup Oil
  • 1/2 c Yellow Onion diced
  • 2 Tbsp garlic chopped
  • 2 Tbsp Fresh Ginger grated
  • 1/2 c Chicken Broth
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Sesame Seeds toasted
  • Salt and Pepper
  • 2 Tbsp Green Onion sliced
  • Flour

Instructions

  • Sauté the onion and eggplant separately until tender - I like to brown them both a bit.
  • Combine onion & eggplant.
  • Add ginger and garlic, sauté lightly not browning the garlic.
  • Add broth and soy sauce.
  • Bring to a boil and turn off. Adjust seasoning. 
  • Season the scallops, dust with flour and sauté.
  • Put the eggplant on a plate and place the scallops on top.
  • Garnish with sesame seed and green onion. 
  • Serve with a grain or salad.

Notes

If you want spicy add crushed or fresh peppers.

Sea Scallops on a Stick with Veggies

Large Scallops

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Sea Scallops on a Stick with Veggies

Course Main Dish
Servings 2 People

Ingredients

  • 10 pcs Coleson's Catch Sea Scallops
  • A combination of veggies: Mushrooms, cherry tomatoes, squash, eggplant, onion, garlic, peppers, snap peas and the such.

Instructions

  • I like to marinate everything - pick any - teriyaki, Italian dressing, a mustard based something-be creative.
  • Put the vegetable & scallops in a skewer.
  • Cook over an open flame.

Notes

Serve with a salad.
Additional Comments:
Cut veggies in small, even sizes so they don't take too long to cook & they will be easy to skewer.

Scallops with Rhubarb

Large Scallops

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Scallops with Rhubarb

Course Appetizer
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops thawed
  • 1 c Rhubarb diced
  • 1/2 c red wine
  • 1 Tbsp Shallots diced
  • 1 Tbsp Ginger grated
  • 1/4 c Honey
  • 1/4 c White Raisins
  • 1/2 tsp Allspice
  • Salt and Pepper taste

Instructions

  • In a sauce pan, combine all ingredients except scallops; simmer until the rhubarb is tender.
  • Add the scallops and simmer for another 3-4 minutes.

Scallops Watercress Salad with Hot Dressing

Large Scallops

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Scallops Watercress Salad with Hot Dressing

Course Salad
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops thawed
  • 1 c Watercress
  • 1 c Spinach
  • 1/4 c Radishes sliced
  • 1/4 c Carrot grated
  • 1/2 c Orange segments
  • 1/4 c Champagne Vinegar
  • 1 tsp Shallot chopped
  • 1/2 c Light Pure Olive Oil
  • 1/4 c Honey
  • Salt and Pepper to taste

Instructions

  • In a sauce pan, gently heat vinegar, shallots, oil, honey, salt and pepper.
  • Cook the scallops, any style.
  • Arrange the washed greens on a plate, sprinkle with other vegetables.
  • Add scallops.
  • Drizzle the hot dressing over the salad.

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