Apricot, Cherry and Scallop Skewers
Apricot, Cherry and Scallop Skewers
Servings 2 People
Ingredients
- 12 oz Coleson’s Catch Scallops
- 10 Apricots pitted and halved
- 20 Cherries pitted
- 2 Tbsp Honey
- 1 Tbsp Lime Juice
- 1 tsp Shallot minced
- Salt and Pepper
Instructions
- Alternate the scallops, apricots, and cherries on skewers.
- Sprinkle with salt and pepper.
- Mix the honey, lime juice, and shallot; brush or rub onto the skewers.
- You can cook right away or marinate.
- Cook over an open flame or in a hot oven or broiler.
Scallops with Apricots, Honey and Lime
Scallops with Apricots, Honey and Lime
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.
Tuna with Cherries and Apricot
Tuna with Cherries and Apricot
Servings 2 People
Ingredients
- 12 oz pkg Coleson’s Catch Ahi Tuna
- Salt and Pepper
- Canola oil
- 2/3 c Cherries diced
- 2/3 c Apricots diced
- 1/2 c Port Wine
- 1/4 tsp Black Pepper
Instructions
- Bring the port and pepper to a boil.
- Have the fruit in a container with a tight lid and pour the hot port over the fruit.
- Shake gently to cover all the fruit.
- Season the tuna with salt and pepper and sear in hot oil until medium rare.
- Pour fruit over tuna.
Notes
Serve with rice or couscous.