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 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.

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.

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.

Baked Lobster Tail In Shell

Lobster Coleson's Catch

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Baked Lobster Tail In Shell

Course Appetizer
Cook Time 12 minutes
Total Time 12 minutes
Servings 2 People

Ingredients

  • 1 Coleson's Catch Lobster Tail
  • 2 Tbsp. Butter
  • 1 Tbsp. garlic chopped
  • 1 Tbsp. Lemon Juice
  • 1 Tbsp. Parsley chopped

Instructions

  • Split the thawed lobster tails lengthwise from the top, but not all the way through; open the shell to expose the meat.
  • Melt the butter and saute the remaining ingredients for 2 minutes.
  • Spoon the butter sauce over the lobster meat and bake for 12-15 minutes in 350° oven.

Lobster Tail with Fresh Salsa

Lobster Tail

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Lobster Tail with Fresh Salsa

Course Appetizer
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 1 Coleson's Catch Lobster Tail
  • 1 Cucumber diced
  • 2 Tomatoes diced
  • 1 Red Onion diced
  • 2 Tbsp. Dill chopped
  • Juice of one Lime
  • Salt and Pepper to taste

Instructions

  • Poach the lobster tails in salted water for 5-7 minutes.
  • Remove lobster tails from the pot and place in the refrigerator to chill.
  • Mix all the salsa ingredients.
  • Split the tails lengthwise and pour the salsa over lobster meat.
  • Place the lobster tails on a bed of shredded lettuce and serve as salad or appetizer.

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