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.

Breaded Scallops Okra and Jalapeño

Print Recipe
 Breaded Scallops Okra and Jalapeño
Large Scallops
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Large Scallops
Instructions
  1. In 3 separate bowls, have flour mixture, egg whisked with milk, and bread crumbs ready.  
  2. Season the scallops with salt and pepper and toss in flour, then egg, then bread crumbs, one at a time.  
  3. Do the same with the okra and jalapeño.  
  4. Sauté in hot oil, turning to brown.  
  5. Serve with tartar sauce.

Scallops with Roasted Figs and Red Onion

Large Scallops

Print Recipe
 Scallops with Roasted Figs and Red Onion
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Instructions
  1. Toss figs and onion with oil and bake on a sheet pan until golden.
  2. De-glaze pan with port and put in a saucepan with broth.
  3. Bring to a boil and simmer until broth is gone and add scallops, cream, and butter.
  4. Adjust seasonings.
  5. Simmer until scallops are warmed through.
  6. Serve with a side salad.

Scallops and Pear Skewers

Large Scallops

 

 

Print Recipe
 Scallops and Pear Skewers
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Instructions
  1. Mix together everything except scallops & pears.
  2. Marinade scallops and pear with the mixture for an hour.
  3. Skewer, alternating Scallops & Pears.
  4. Cook over an open flame or you may opt to sauté until heated through.

Scallops with Broccoli Cream

Large Scallops

Print Recipe
 Scallops with Broccoli Cream
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Sauté shallots and garlic in butter but don't brown.  Add vermouth and mushrooms; simmer until liquid is gone.  
  2. Add cream and nutmeg; simmer until it thickens.  
  3. Then add broccoli, cook to al dente.  Set aside.
  4. Pat the scallops dry, season with salt and pepper.  
  5. Melt the butter in a sauté pan big enough so the scallops will be in a single layer.
  6. Just as the butter is starting to turn golden add scallops, sauté just enough to heat them through, about 3-4 minutes.  
  7. Pour the cream sauce over the scallops and bring to a simmer - adjust seasoning.  
  8. Depending on your taste garnish with either lemon and/or parmesan.  
  9. Serve with pasta or rice.

Rosemary Scallop Skewers

Large Scallops

Print Recipe
 Rosemary Scallop Skewers
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Mix the garlic, oil, rosemary and tomato sauce and blend. 
  2. Salt and pepper the scallops and marinate in the liquid for an hour. 
  3. Soak the rosemary sticks in water.
  4. Put a stick through each scallop and cook over an open flame. 
  5. They can be sautéed or baked. 
  6. Serve with lemon.

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