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.

Curried Prawns

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Curried Prawns

Course Appetizer

Ingredients

  • 24 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled
  • 1/2 c Onions diced
  • 2 Tbsp of Garlic chopped
  • 2 Tbsp Curry Powder
  • 1/2 c Ripe Tomatoes diced
  • 1 c Chicken Stock
  • Salt and Pepper
  • Flour for dusting
  • Oil for sauteing

Instructions

  • Sauté the onions in oil until tender and add the garlic and curry powder lightly sauté (don't brown the garlic).
  • Add the chicken stock and tomatoes and simmer for a couple of minutes.
  • Season prawns with salt and pepper and dust with flour.
  • Lightly saute the prawns in oil and add the other mixture and simmer a couple of minutes.
  • If you want a thick sauce it can be thickened with cornstarch.

Notes

Serve with rice.

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.

Sautéed Scallops with Elegant Butter Sauce

Large Scallops

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Sautéed Scallops with Elegant Butter Sauce

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz scallops
  • 1/2 c Flour
  • 1/2 tsp Salt
  • 2 Tbsp Oil
  • 1/4 c dry sherry or white wine
  • 1/4 c Chicken Stock
  • 1 tsp Garlic chopped
  • 1 tsp Shallots chopped
  • 1/4 c Heavy Cream
  • 3 Tbsp unsalted butter

Instructions

  • Salt and dust scallops with flour.
  • Heat oil in saute pan.
  • Saute scallops until golden brown.
  • Drain oil and add sherry, chicken stock, garlic, and shallots.
  • Simmer until liquid reduces by half.
  • Add cream and bring to a boil.
  • Add butter and continue to cook until the sauce is to desired thickness and the scallops are cooked.

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.

Baked Scallops and White Beans

Large Scallops

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Baked Scallops and White Beans

Course Main Dish
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 12 oz Package of Coleson's Catch Scallops
  • 1 cup dried white beans
  • 4 cups Chicken Stock
  • 3 bay leaves
  • 1/2 tsp. Thyme
  • 1/2 cup Celery diced
  • 1/2 cup Onions diced
  • 2 Tbsp. garlic minced
  • 2 Tbsp. Oil
  • 1/2 cup crispy bacon chopped
  • 2/3 cup seasoned bread crumbs

Instructions

  • Sauté the onions, celery and garlic in the oil.
  • Simmer the beans, chicken stock, herbs and onion mixture until the beans are tender, usually around 3-4 hours.
  • If the pot gets dry during cooking, add water.
  • There should be a bit of liquid left when done cooking.
  • Add the scallops and bacon and put into a glass baking dish.
  • Sprinkle with the bread crumbs and bake uncovered at 400° for 20-30 minutes.
  • If there is a lot of bubbly liquid, press the bread crumbs beneath the surface a couple of times during the cooking.
  • Sprinkle with chopped parsley and serve with a salad.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

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