Scrambled Eggs with Salmon Fillet
Mixed Seafood Wrap
Mixed Seafood Wrap
Servings 2 People
Ingredients
- 1 c cooked mixed seafood example: 4 scallops, 2 prawns, fillet of mahi-mahi., any left over pieces of fish or shellfish
- 1 c cream cheese
- 1/2 c Red Bell Pepper diced
- 1/2 c Olives sliced
- 1/2 c Green Onion chopped
- 1/4 c ranch dressing
- Salt and Pepper
- Lettuce shredded
- Tomatoes diced
- 4 tortillas
Instructions
- Chop the seafood into small pieces.
- Mix the cheese spread ingredients.
- Assemble by spreading the tortillas with the cheese spread, sprinkle with the seafood, lettuce and tomatoes. Roll.
Mixed Seafood Wrap
Mixed Seafood Wrap
Ingredients
- 1 c cooked mixed seafood example: 4 scallops, 2 prawns, fillet of Mahi-Mahi., any left over pieces of fish or shellfish
- 1 c cream cheese
- 1/2 c Red Bell Pepper diced
- 1/2 c Olives sliced
- 1/2 c Green Onion chopped
- 1/4 c ranch dressing
- Salt and Pepper
- Lettuce Shredded
- Tomatoes diced
- 4 tortillas
Instructions
- Chop the seafood into small pieces.
- Mix the cheese spread ingredients.
- Assemble by spreading the tortillas with the cheese spread, sprinkle with the seafood, lettuce and tomatoes.
- Roll.
Scallops, Blue Cheese and Pecan Quesadilla
Scallops, Blue Cheese and Pecan Quesadilla
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.