Tuna Steaks with Curried Eggplant
Sautéed Prawns with Cilantro & Avocado
Sautéed Prawns with Cilantro & Avocado
Servings 2 People
Ingredients
- 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled
- 1 Avocado ripe yet firm, halved and sliced in thick slices
- 1 Tomato ripe yet firm, halved and cut into three wedges
- 1 Tbsp Garlic chopped
- 1/4 c Dry sherry
- 1/4 c Chicken Stock
- 1/2 c Heavy Cream
- 1/4 c Cilantro chopped
- Salt and Pepper
- Flour for dusting
- Oil for sauteing
Instructions
- Salt and pepper the prawns and dust with flour.
- Heat the oil in a sauté pan and lightly sauté the prawns.
- Add the garlic, sherry and stock.
- Simmer for 1 minute and add the cream and cilantro.
- Simmer for 1 minute and add the avocado and tomato slices.
- When it comes to a boil, it is ready to serve.
Notes
Serve with rice or mashed potatoes.
Sautéed Scallops with Elegant Butter Sauce
Sautéed Scallops with Elegant Butter Sauce
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.
Scallops on Rosemary Skewers
Scallops on Rosemary Skewers
Servings 2 People
Ingredients
- 12 oz Coleson’s Catch Scallops
- 4 leaves Rosemary Stalks removed
- 1 Red Onion
- 1 tsp Garlic chopped
- 1 Tbsp olive oil
- 1 tsp Lemon Juice
- 1 tsp Rosemary chopped
- Salt and Pepper
Instructions
- Cut the onion in strips large enough to put on the rosemary stalks.
- Mix the garlic, oil, lemon juice, rosemary, salt and pepper.
- Alternate the onion and the scallops on the stalks.
- Place in a glass dish and marinate with the garlic mixture for at least an hour.
- Cook over an open flame or in a hot oven or broiler.