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.

Pesto Scallops with Vegetables

Large Scallops
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Pesto Scallops with Vegetables

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops
  • Salt and Pepper
  • cooking oil of choice
  • Pesto Sauce use Basic Pesto recipe in Signature Recipes or Prepared Pesto Sauce
  • 1 Red Onion
  • 1 large tomato
  • 1 Portobello Mushroom
  • 1 Red Bell Pepper
  • 6 spears Asparagus

Instructions

  • Toss scallops in pesto and marinate for an hour.
  • Scallops are easier to cook on a stick rather than turning them over individually, but to serve they will be taken off the stick.
  • Cut red onion in to one-inch rounds (leaving the concentric circles intact) and the tomato in half.
  • Salt and pepper the onion circles, tomato, mushroom, bell pepper and asparagus and brush with oil.
  • Place them on a ready grill:  The tomatoes cut side on the grill, the peppers skin side on the grill, the mushrooms underside of the cap on the grill, and with the onion and asparagus it doesn't matter.
  • Turn the tomato, mushroom, and pepper after about 3 minutes, and put a spoon of pesto on top of each.
  • Turn the onion and asparagus as they darken and top the onion with pesto.
  • Remove the vegetables once cooked to your liking.
  • Cook the scallops until just warmed through, 3-5 minutes.

Notes

I recommend serving these delicacies on a bed of romaine lettuce with Caesar dressing, garnished with croutons and grated Parmesan cheese. The vegetables can be placed on the salad whole, which is lovely but harder to eat, or they can be cut up at attractive angles. Put the scallops on top. Serve with lemon if desired.

Black Pepper Crusted Scallops on a Stick

Large Scallops

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Black Pepper Crusted Scallops on a Stick

Course Appetizer
Total Time 1 hour
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 timewater 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.

Scallops with Apricots, Honey and Lime

Large Scallops

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Scallops with Apricots, Honey and Lime

Course Appetizer
Total Time 1 hour

Ingredients

  • 12-16 pcs Coleson’s Catch Scallops
  • Splash White Wine
  • 2 Tbsp Honey
  • 2 tsp Lime Juice
  • 1 Tbsp Shallot minced
  • Salt and Pepper
  • 3-4 Apricots
  • 1 Red Onion
  • 2 metal or wooden skewers

Instructions

  • Mix the items above the apricots in a shallow covered container or a zip lock bag and marinate for an hour.
  • Cut the red onion in half and then in chunks a size smaller than the scallops.
  • Put a scallop then and onion piece then an apricot then a scallop, etc on the skewer.
  • Brush with oil before cooking over an open flame.

Lobster Tail with Fresh Salsa

Lobster Tail

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Lobster Tail with Fresh Salsa

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

Ingredients

  • 1 Coleson's Catch Lobster Tail
  • 1 Cucumber diced
  • 2 Tomatoes diced
  • 1 Red Onion diced
  • 2 Tbsp. Dill chopped
  • Juice of one Lime
  • Salt and Pepper to taste

Instructions

  • Poach the lobster tails in salted water for 5-7 minutes.
  • Remove lobster tails from the pot and place in the refrigerator to chill.
  • Mix all the salsa ingredients.
  • Split the tails lengthwise and pour the salsa over lobster meat.
  • Place the lobster tails on a bed of shredded lettuce and serve as salad or appetizer.

Pineapple Stuffed Imitation Crab Meat Salad

Imitation Crab - Salad Chunks

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Pineapple Stuffed Imitation Crab Meat Salad

Course Appetizer, Salad
Servings 2 People

Ingredients

  • 2 Pineapples small ripe
  • 2 c Coleson's Catch Imitation Crab Meat Salad Chunks
  • 1/2 c Celery diced
  • 1/2 c Red Onion diced
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Parsley chopped
  • 1/2 - 1 c Mayonnaise

Instructions

  • Cut the pineapples in half lengthwise and hollow out the fruit leaving the skin intact.
  • Dice the pineapple and mix with the other ingredients.
  • Use the amount of mayonnaise to suit your taste.
  • Season with salt and pepper.
  • Fill the pineapple skins with the mixture.

Notes

Can be held in the refrigerator for a day.

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