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.

Scalloped Sweet Potato with Shrimp

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Scalloped Sweet Potato with Shrimp

Course Main Dish
Cook Time 1 hour
Total Time 1 hour

Ingredients

  • 1 Lb. Coleson's Catch 26/30 EZ Peel Shrimp
  • 3 c Sweet Potato peeled & sliced
  • 1 Yellow Onion sliced
  • 1 c Mushrooms sliced 
  • 1/2 c Sherry
  • 4 Tbsp Butter
  • 1/2 tsp Nutmeg
  • 1 c Parmesan cheese shredded
  • 1 c Breadcrumbs
  • 1 qt Half and half

Instructions

  • Peel shrimp. Sauté the onions, but don't let them brown; set aside.
  • Sauté the mushrooms until they are soft.
  • Add the sherry and nutmeg, and simmer until the liquid is almost gone; set aside.
  • Heat the half and half to a simmer; set aside.
  • In a medium glass or ceramic dish, layer the potatoes, onions, mushrooms, shrimp, breadcrumbs, and Parmesan repeatedly until the potatoes are gone, finishing with a layer of potatoes.
  • Pour over the half and half, covering the top layer, and cover the dish with its lid.
  • Bake at 350 degrees F. for 1 hour, then test the potatoes.
  • If they are tender, sprinkle with breadcrumbs and Parmesan and dot with butter.
  • Turn heat to 400 degrees F. and cook, uncovered, until brown.

Spicy Scallop Bisque

Large Scallops

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Spicy Scallop Bisque

Course Soup
Cook Time 20 minutes
Total Time 20 minutes

Ingredients

  • 12 oz. cooked scallops
  • 1 small yellow onion diced
  • 1 Tbs. of Garlic chopped
  • 1/4 c Butter
  • 1 Tbsp. fresh basil chopped
  • 1/4 c brandy
  • 1/4 c Sherry
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Black Pepper
  • 2 bay leaves
  • 1/2 tsp Thyme
  • 1 qt clam juice
  • 1 c canned tomatoes diced
  • 1 c Heavy Cream
  • salt to taste
  • Roux for thicker soup (flour and melted butter)

Instructions

  • Sauté the onion and garlic in butter, but don't brown.
  • Add sherry and brandy and cook until volume is reduced by half.
  • Add all ingredients except cream, salt, and roux.
  • Simmer 20 minutes.
  • Add cream, bring to a boil and add one to two tablespoons of Roux with a whisk.
  • Add scallops and top with chopped parsley.

Seafood and Sweet Anise (Fennel Root) Fettuccine

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Seafood and Sweet Anise (Fennel Root) Fettuccine

Course Main Dish

Ingredients

  • 1 1/2 lbs. Coleson's Catch Seafood cut into similar size pieces
  • 2 bulbs thinly sliced sweet anise
  • 2 Tbsp Shallots minced
  • 1/3 c dry sherry
  • 2 Tbsp Butter
  • 1/2 c Chicken Stock
  • 1/2 tsp Allspice
  • 2 c Heavy Cream
  • 1/2 c roasted pecans
  • 3/4 tsp Black Pepper
  • 4 c cooked fettuccine

Instructions

  • Sauté the shallots in the butter, add the sherry.
  • Once the sherry is almost evaporated add the chicken stock, allspice, black pepper and anise root.
  • Once the chicken stock is evaporated, add the heavy cream and continue cooking until the cream begins to thicken.
  • Add seafood and cook through; add pecans, toss with fettuccine.
  • Top with the feathery leaves from the anise as garnish.

Notes

Choose a combination of seafood. Example: scallops, salmon and perch.

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.

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.

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