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.

Penne With Scallops

Large Scallops

Print

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.

Scallops with Fennel Root

Large Scallops

Print

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.

Sea Scallops with Asian Eggplant

Large Scallops
Print

Sea Scallops with Asian Eggplant

Course Appetizer
Servings 2 People

Ingredients

  • 1 lb Coleson's Catch Sea Scallops
  • 1 Eggplant diced
  • 1/4 cup Oil
  • 1/2 c Yellow Onion diced
  • 2 Tbsp garlic chopped
  • 2 Tbsp Fresh Ginger grated
  • 1/2 c Chicken Broth
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Sesame Seeds toasted
  • Salt and Pepper
  • 2 Tbsp Green Onion sliced
  • Flour

Instructions

  • Sauté the onion and eggplant separately until tender - I like to brown them both a bit.
  • Combine onion & eggplant.
  • Add ginger and garlic, sauté lightly not browning the garlic.
  • Add broth and soy sauce.
  • Bring to a boil and turn off. Adjust seasoning. 
  • Season the scallops, dust with flour and sauté.
  • Put the eggplant on a plate and place the scallops on top.
  • Garnish with sesame seed and green onion. 
  • Serve with a grain or salad.

Notes

If you want spicy add crushed or fresh peppers.

Imitation Crab Meat and Corn Soup

Imitation Crab - Salad Chunks

Print

Imitation Crab Meat and Corn Soup

Course Soup
Servings 2 People

Ingredients

  • 1 c Coleson's Catch Imitation Crab Meat Salad Chunks
  • 4 c Chicken Broth
  • 1/2 c Green Onion chopped
  • 2/3 c corn
  • 1 Tsp Thyme
  • 1/2 Tsp Black Pepper

Instructions

  • Put all ingredients in a saucepan and bring to a boil. Makes for an easy, light refreshing meal.

Steamed Imitation Crabmeat Legs in Broth

Crab Meat Legs-Style

Print

Steamed Imitation Crabmeat Legs in Broth

Servings 2 People

Ingredients

  • 8 oz. Coleson's Catch Imitation Crab Meat legs
  • 1/4 c White Wine
  • 1/2 c Chicken Broth
  • 2 Tbsp. garlic chopped
  • 2 Tbsp. Parsley chopped
  • 2 Tbsp. Butter

Instructions

  • Combine all ingredients except Crabmeat.
  • Bring to a boil, simmer and then add Crabmeat.
  • When heated through, serve with garlic bread.

Notes

Variation: add a pinch of saffron.

Contact Us

Like Us On Facebook
877-COLESON