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.

Spanish Rice

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Spanish Rice

Course Side Dish
Cook Time 40 minutes
Total Time 40 minutes
Servings 4 People

Ingredients

  • 1 c rice uncooked
  • 1 1/2 c V-8 juice
  • 1/2 c Onion diced 
  • 1/2 Celery diced
  • 1/2 c Tomatoes diced
  • 1 tbsp olive oil

Instructions

  • Rinse the rice.
  • In medium saucepan, sauté the onion in the olive oil.
  • Add everything but the rice and bring to a boil.
  • Add rice and bring to a boil, stirring.
  • It can be finished on top of the stove on a very low heat or by putting it in a 350 degrees F. oven for 40 minutes - 1 hour, depending on the type of rice.
  • Remove from pan and fluff with a fork.

Scallops Marinara with Spaghetti

Large Scallops

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Scallops Marinara with Spaghetti

Course Main Dish
Cook Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 Onion diced
  • 4 Tomatoes diced
  • 2 Tbsp garlic chopped
  • 2 Tbsp fresh basil chopped
  • 2 Tbsp fresh thyme
  • 1/2 cup red wine
  • 2 Tbsp. olive oil

Instructions

  • In saucepan, heat olive oil and sauté remaining ingredients.
  • Add salt and pepper to taste.
  • Simmer for 10 minutes.
  • Add the scallops and simmer for another 5-7 minutes.

Notes

Spoon over hot cooked spaghetti.

Broiled Savory Scallops

Large Scallops

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Broiled Savory Scallops

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

Ingredients

  • 12 oz. scallops
  • 1/2 c. Onion diced
  • 2 c. Bread Crumbs
  • 2 tsp. Italian herbs
  • 1/2 c. olive oil
  • 1 tsp. garlic chopped
  • 1/2 c. cooked bacon finely diced

Instructions

  • Place Scallops in an oiled casserole dish.
  • Sauté onions and mix with the rest of the ingredients.
  • Pour over Scallops and bake for 20 minutes in 350° oven.

Penne With Scallops

Large Scallops

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Penne With Scallops

Course Main Dish

Ingredients

  • 1 pkg Coleson’s Catch Scallops
  • 4 c Penne Pasta cooked 
  • 2 c Tomatoes diced
  • 1/2 c Onion diced and sautéed
  • 2 Tbsp garlic chopped
  • 1/2 c Celery diced
  • 1/2 c Carrots diced
  • 1/3 c Basil chopped
  • 1/2 c Chicken Broth
  • 1/2 c White Wine
  • olive oil

Instructions

  • Sauté the onion, garlic, celery and carrot until tender.
  • Add the tomatoes, basil, wine, chicken broth and scallop with the juice.
  • Bring to a boil and add the penne and toss.
  • Ready when all is heated through.

Scallops with Fennel Root

Large Scallops

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Scallops with Fennel Root

Course Appetizer
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops thawed
  • 1/2 c Onion diced
  • 1/2 c White Wine
  • 1/4 c Chicken Broth
  • 1 c Fennel Root washed & sliced
  • 1 c Heavy Cream
  • Fennel Greens chopped
  • Salt and Black Pepper
  • Parmesan cheese
  • 1/4 c Flour
  • 2 Tbsp Butter

Instructions

  • Dry the scallops with a paper towel. Season with salt and pepper. Dust with flour. 
  • Melt butter in a large sauté pan until slightly brown.
  • Add scallops and saute until evenly coated.
  • Cook to desired doneness being careful not to overcook (should be slightly opaque in the center). Set them aside. 
  • In another pan sauté the onion until clear.
  • Add the wine, chicken broth and fennel, simmer until liquid is almost gone.
  • Add cream, bring to a vigorous boil.
  • Lowe heat & simmer until it starts to thicken.
  • Add the scallops (only long enough to heat through).
  • Simmer for a minute or two. 

Notes

Serve with pasta, rice, bulgur wheat or quinoa. Sprinkle chopped fennel green and Parmesan cheese.

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