Black Pepper Crusted Scallops on a Stick
Black Pepper Crusted Scallops on a Stick
Servings 2 People
Ingredients
- 1 pkg Coleson’s Catch Scallops
- 1-2 Tbsp Black Pepper
- Salt to taste
- 1/4 c dry white wine
- 1 tsp Lemon Juice
- 1 pc Bell pepper Your choice of color
- 1 pc Red Onion
- 8 pcs Medium-sized Mushrooms
- 2-4 in Skewers (I really like metal because they don't burn. If you use wood, soak them for a long time in water before using)
Instructions
- Marinate the scallops in the combined mixture of wine, lemon juice, 1/4 tsp salt and 1/4 tsp pepper for at least an hour.
- Cut the vegetables into uniform pieces thinner than the scallops, otherwise the scallops won't touch the grill and won't get good color and charring.
- If you are anti-charring, then make the vegetables thicker.
- Blanch the vegetables for a minute to make them pliable so they won't break when the stick goes through them.
- Press the scallops individually into the pepper to coat, and skewer them alternately with the vegetables allowing for the flat side of the scallop to be exposed to the grill.
- At this point, spray them with an anti-sticking product so as not to disturb the pepper and place on a ready grill.
- Scallops are the most notoriously over-cooked seafood; however, over-cooking destroys them, so just warm them through.
- Serve with warm or cold bulgur wheat.
Notes
A quality peppercorn is a must on this recipe - at the very least it must be a fresh batch and freshly ground. My peppercorns of choice are the superb berry from the Malabar Coast of India: the Tellicherry.
King Crab Legs with White Wine and Parsley
King Crab Legs with White Wine and Parsley
Servings 2 People
Ingredients
- 12 oz. Coleson's Catch King Crab Legs
- 1/2 c. dry white wine
- 1 Tbsp. garlic chopped
- 1/2 c. Chicken Stock
- 1 Tbsp. Lemon Juice
- 2 Tbsp. Parsley chopped
Instructions
- Simmer the wine, garlic, and chicken stock for 5 minutes.
- Add the lemon juice, parsley, and crab; heat through.
Notes
Serve as an appetizer with French Bread or as an entree over pasta.
Angel Hair with Mussels
Angel Hair with Mussels
Servings 2 People
Ingredients
- 12 oz Coleson's Catch Pacific Delight Mussels on the Half Shell
- 1/2 c dry white wine
- 1/2 c Chicken Broth
- 1 Tbsp garlic chopped
- Pinch Saffron
- 1/2 c Tomatoes diced
- Salt and Pepper
- 2 Tbsp Butter
- 3 c cooked Angel Hair Pasta
- chopped parsley for garnish
Instructions
- In a sauté pan, add wine, broth, garlic, saffron, tomatoes, salt and pepper.
- Bring to a boil.
- Place the Mussels, meat side down, in the sauté pan.
- Simmer until heated through.
- Add butter and pasta and heat through.
- Garnish with chopped parsley.
Notes
Serve with garlic bread and salad.
Mussels with Vidalia Onions and Mustard Greens
Mussels with Vidalia Onions and Mustard Greens
Servings 2 People
Ingredients
- 12 pcs Coleson's Catch Kono Green Mussels on the Half Shell thawed
- 1/2 c Vidalia Onions finely diced
- 1 c Mustard Greens chopped
- 2 Tbsp garlic chopped
- 1/2 c dry white wine
- 1/2 c Chicken Broth
- 4 Tbsp Butter
- Salt and Pepper to taste
- Parsley chopped
Instructions
- In a medium sauce pan, add all ingredients except the mussels, simmer for 2-3 minutes.
- Add mussels, cover and simmer until warmed through, about 2 minutes.
- Melt butter in a large sauté pan.
- Add onion, salt and pepper; cook to your liking - I like them almost to the point of browning.
- Stir in parsley.
- Fill the shells with the butter mixture.
- Place on a sheet pan and bake at 350° for 10-15 minutes.
Notes
I like them just warmed through as they are more tender that way.