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.

Charred Scallops On Stilton Cream

Large Scallops

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Charred Scallops On Stilton Cream

Course Main Dish

Ingredients

  • scallops
  • Salt and Pepper
  • Oil
  • Stilton Cream Sauce:
  • 1 Tbsp. Shallot or Red Onion chopped
  • 1 Tbsp. Butter
  • 1/2 c. Chicken Stock
  • 1/2 c. Half and half
  • 1 Tbsp. Roux
  • 1/2 c. Stilton cheese or Bleu cheese

Instructions

  • Salt and pepper the scallops.
  • Toss with oil and broil to a medium temperature. Don't overcook.
  • Chill.
  • Stilton Cream Sauce: 
  • Sauté shallot or red onion in butter.
  • Add chicken stock and half and half.
  • Thicken slightly with roux, and melt in crumbled cheese.
  • Chill the sauce.
  • It will thicken as it cools so don't over thicken. 

Notes

To serve, put sauce on the plate and place the scallops in an attractive pattern. Sprinkle with a fine dice of pears (red and green if available) and blueberries. Top with chopped parsley or chives.
Additional Comments:
Roux is melted butter and flour mixed to make a paste.

Broiled Savory Scallops

Large Scallops

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Broiled Savory Scallops

Course Main Dish
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 people

Ingredients

  • 12 oz. scallops
  • 1/2 c. Onion diced
  • 2 c. Bread Crumbs
  • 2 tsp. Italian herbs
  • 1/2 c. olive oil
  • 1 tsp. garlic chopped
  • 1/2 c. cooked bacon finely diced

Instructions

  • Place Scallops in an oiled casserole dish.
  • Sauté onions and mix with the rest of the ingredients.
  • Pour over Scallops and bake for 20 minutes in 350° oven.

Baked Scallops and White Beans

Large Scallops

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Baked Scallops and White Beans

Course Main Dish
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 12 oz Package of Coleson's Catch Scallops
  • 1 cup dried white beans
  • 4 cups Chicken Stock
  • 3 bay leaves
  • 1/2 tsp. Thyme
  • 1/2 cup Celery diced
  • 1/2 cup Onions diced
  • 2 Tbsp. garlic minced
  • 2 Tbsp. Oil
  • 1/2 cup crispy bacon chopped
  • 2/3 cup seasoned bread crumbs

Instructions

  • Sauté the onions, celery and garlic in the oil.
  • Simmer the beans, chicken stock, herbs and onion mixture until the beans are tender, usually around 3-4 hours.
  • If the pot gets dry during cooking, add water.
  • There should be a bit of liquid left when done cooking.
  • Add the scallops and bacon and put into a glass baking dish.
  • Sprinkle with the bread crumbs and bake uncovered at 400° for 20-30 minutes.
  • If there is a lot of bubbly liquid, press the bread crumbs beneath the surface a couple of times during the cooking.
  • Sprinkle with chopped parsley and serve with a salad.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Mixed Seafood Wrap

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Mixed Seafood Wrap

Course Main Dish

Ingredients

  • 1 c cooked mixed seafood example: 4 scallops, 2 prawns, fillet of Mahi-Mahi., any left over pieces of fish or shellfish
  • 1 c cream cheese
  • 1/2 c Red Bell Pepper diced
  • 1/2 c Olives sliced
  • 1/2 c Green Onion chopped
  • 1/4 c ranch dressing
  • Salt and Pepper
  • Lettuce Shredded
  • Tomatoes diced
  • 4 tortillas

Instructions

  • Chop the seafood into small pieces.
  • Mix the cheese spread ingredients.
  • Assemble by spreading the tortillas with the cheese spread, sprinkle with the seafood, lettuce and tomatoes.
  • Roll.

Prawns, Scallops and Red Bell Peppers with Sautéed Polenta

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Prawns, Scallops and Red Bell Peppers with Sautéed Polenta

Course Main Dish
Servings 2 People

Ingredients

  • 12 Coleson's Catch Tiger Prawns peeled, deveined
  • 20 Coleson’s Catch Scallops
  • 1 c Onions finely sliced
  • 2 c Red Bell Pepper finely sliced
  • 1/4 c olive oil
  • 1/2 c Chicken Broth
  • 1/2 c balsamic vinegar
  • Salt and Pepper

Instructions

  • In a large sauté pan caramelize the onions in the olive oil, add the red bell peppers, vinegar and chicken broth and simmer until tender.
  • Add more chicken broth if needed.
  • Dust the prawns and scallops in flour and sauté them until golden brown.
  • Combine them with the bell peppers and simmer for a minute or two.
  • Pour over sautéed polenta.

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