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.

Scallops with Apple & Allspice

Large Scallops

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Scallops with Apple & Allspice

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • Marinade:
  • 1/4 c apple juice
  • 1/4 c White Wine
  • 1 Tbsp Shallot chopped
  • 1/2 tsp Ground Allspice
  • 1/4 tsp salt and pepper Other ingredients:
  • 1-2 granny smith apples peeled
  • 1 Red Onion
  • Other option: Blanched carrot slices good for color and taste.

Instructions

  • Mix marinade ingredients. Marinate scallops at least one hour, turning occasionally.
  • Grill on skewers with vegetables and herbs (see Serving Suggestions).

Notes

To make the skewers alternate whole scallops with strips of red onion and apple. Brush with oil before putting on grill. For pouches oil the foil and place the scallops, onion and apple in center and seal the foil.

Scallop Skewers with Basil and Tomato

Large Scallops

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Scallop Skewers with Basil and Tomato

Course Appetizer
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • 8 Cherry Tomatoes
  • 1/2 Red Onion separated and cut into 1" squares
  • 8 Mushrooms medium size
  • 16 basil leaves medium size
  • olive oil
  • Salt and Pepper
  • Skewers
  • balsamic vinegar

Instructions

  • Alternately skewer scallops, cherry tomatoes, red onions, mushrooms & basil leaves.
  • Sprinkle with salt and pepper, brush with olive oil.
  • Either broil in oven for 5-7 minutes or cook on a grill.
  • Sprinkle with balsamic vinegar before serving.

Notes

Serve with salad or rice.

Scallops on Rosemary Skewers

Large Scallops

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Scallops on Rosemary Skewers

Course Appetizer
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.

Scallop, Mushroom and Sage Skewers

Large Scallops

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Scallop, Mushroom and Sage Skewers

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • 20 slices of your favorite mushrooms use 2 or 3 types mixed
  • 20 Sage Leaves
  • 10 pcs Red Onion
  • Salt and Pepper
  • olive oil

Instructions

  • Alternate the items on the skewer.
  • Sprinkle with salt and pepper and brush with oil; cook over an open flame or in a hot oven or broiler.

Scallops with Kumquats and Pomegranates

Large Scallops

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Scallops with Kumquats and Pomegranates

Course Appetizer
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops skewered and broiled
  • 1/2 c Kumquats sliced
  • 1/2 c Pomegranate Seeds
  • 1/2 c Red Onion diced
  • 1 Tbsp Ginger grated
  • 1/2 c Sugar
  • pepper

Instructions

  • In a sauce pan, melt the sugar with a little water.
  • Boil on a high heat until thick, add the kumquats, ginger, onion and pepper, boil until thick.
  • Add the pomegranate seeds, bring to another boil.
  • Pour over the scallops and serve.

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