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, Blue Cheese and Pecan Quesadilla

Large Scallops

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Scallops, Blue Cheese and Pecan Quesadilla

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops thawed
  • 6 8- inch Flour tortillas
  • 4 oz Blue Cheese room temp.
  • 4 oz cream cheese room temp.
  • 1/4 c Toasted Pecans chopped (bake in a 350 oven for 10 minutes, they should smell toasty, and cool)
  • 10 red seedless grapes cut into quarters
  • 1 tsp Lemon Juice
  • Pinch of Black Pepper
  • Butter

Instructions

  • In a medium sauce pan, bring to a simmer a half an inch of water with 1/4 tsp salt and a tsp of lemon juice.
  • Add in the scallops and simmer for 1 minute; and remove from the heat and keep covered for 3 minutes.
  • Remove scallops from the water and let cool.
  • Cut into 1/4- to 1/2-inch pieces.
  • Mix the blue cheese, cream cheese and black pepper with the back of a spoon until spreadable.
  • Gently mix in the grapes and the pecans. 

Notes

To assemble:
Place three of the tortillas on the counter and spread one third of the cheese mixture on each one and sprinkle one third of the scallops on top of each one; top each with another tortilla. Melt 1 tsp butter in a saute pan; cook the quesadilla until golden brown on each side and the filling is warm. Press down on the quesadilla with a spatula while cooking so it sticks together. Cut like a pie into six triangles. Serve. This will not need condiments.

Penne With Scallops

Large Scallops

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Penne With Scallops

Course Main Dish

Ingredients

  • 1 pkg Coleson’s Catch Scallops
  • 4 c Penne Pasta cooked 
  • 2 c Tomatoes diced
  • 1/2 c Onion diced and sautéed
  • 2 Tbsp garlic chopped
  • 1/2 c Celery diced
  • 1/2 c Carrots diced
  • 1/3 c Basil chopped
  • 1/2 c Chicken Broth
  • 1/2 c White Wine
  • olive oil

Instructions

  • Sauté the onion, garlic, celery and carrot until tender.
  • Add the tomatoes, basil, wine, chicken broth and scallop with the juice.
  • Bring to a boil and add the penne and toss.
  • Ready when all is heated through.

Pesto Scallops with Vegetables

Large Scallops
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Pesto Scallops with Vegetables

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops
  • Salt and Pepper
  • cooking oil of choice
  • Pesto Sauce use Basic Pesto recipe in Signature Recipes or Prepared Pesto Sauce
  • 1 Red Onion
  • 1 large tomato
  • 1 Portobello Mushroom
  • 1 Red Bell Pepper
  • 6 spears Asparagus

Instructions

  • Toss scallops in pesto and marinate for an hour.
  • Scallops are easier to cook on a stick rather than turning them over individually, but to serve they will be taken off the stick.
  • Cut red onion in to one-inch rounds (leaving the concentric circles intact) and the tomato in half.
  • Salt and pepper the onion circles, tomato, mushroom, bell pepper and asparagus and brush with oil.
  • Place them on a ready grill:  The tomatoes cut side on the grill, the peppers skin side on the grill, the mushrooms underside of the cap on the grill, and with the onion and asparagus it doesn't matter.
  • Turn the tomato, mushroom, and pepper after about 3 minutes, and put a spoon of pesto on top of each.
  • Turn the onion and asparagus as they darken and top the onion with pesto.
  • Remove the vegetables once cooked to your liking.
  • Cook the scallops until just warmed through, 3-5 minutes.

Notes

I recommend serving these delicacies on a bed of romaine lettuce with Caesar dressing, garnished with croutons and grated Parmesan cheese. The vegetables can be placed on the salad whole, which is lovely but harder to eat, or they can be cut up at attractive angles. Put the scallops on top. Serve with lemon if desired.

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 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.

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