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 Pumpkin

Large Scallops

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Scallops with Pumpkin

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Scallops
  • 2 Tbsp Butter
  • 1/4 c Flour
  • 2/3 c Fresh Pumpkin cooked
  • 1/2 c Yellow Onion diced
  • 2 Tbsp Butter
  • 1/2 tsp Allspice
  • 1/4 tsp Dried Whole Leaf Thyme
  • Salt and Pepper
  • 1 tsp lemon
  • Parsley chopped for garnish

Instructions

  • To cook the pumpkin: Cut in half, scoop out seeds and place cavity side down, on a sheet pan with water.
  • Cook until tender.
  • Scoop out flesh and puree in food processor or blender.

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 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.

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.

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.

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