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 Autumn Squash and Curry

Large Scallops
Print Recipe
 Scallops with Autumn Squash and Curry
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Salt and pepper the scallops and dust with curry and flour. Saute in hot oil for 2 minutes and set aside.
  2. Blanch the squash in salted water for 2 minutes and set aside.
  3. In a large saute pan, saute the onion in enough oil to cover until clear, add ginger and 2 tsp curry powder. Stir and cook but don’t brown.
  4. Add liquids, zest, coconut and raisins. Simmer for 2 minutes. Add Squash and scallops and warm through — adjust seasonings as desired.
  5. Cook just enough for the squash to start to break down to thicken sauce.
  6. Sprinkle with cilantro leaves.
  7. Serve with grain of choice.

Scallops with Cabbage, Apple Nest and Pomegranate

Large Scallops

Print Recipe
 Scallops with Cabbage, Apple Nest and Pomegranate
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Marinate the scallops in the reserved apple juice, nutmeg, salt and pepper for at least an hour then strain reserving the juice.
  2. Blanch the cabbages in salted water separately for 1 minute, squeeze, dry.
  3. Quickly “flash” saute the scallops in hot oil-not more than 2 minutes-set aside-keeping warm.
  4. In the same pan, saute the onions until clear and add the apples. Cook on high heat until liquid is gone, stirring.
  5. Add the cabbage and reserved juices and heat through; adjust seasonings, as desired.
  6. Place cabbage on one or two plates and top with the scallops, pomegranate seeds and parsley.
  7. Serve with a salad.

Sautéed Scallops with Elegant Butter Sauce

Large Scallops

Print Recipe
 Sautéed Scallops with Elegant Butter Sauce
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Salt and dust scallops with flour.
  2. Heat oil in saute pan.
  3. Saute scallops until golden brown.
  4. Drain oil and add sherry, chicken stock, garlic, and shallots.
  5. Simmer until liquid reduces by half.
  6. Add cream and bring to a boil.
  7. Add butter and continue to cook until the sauce is to desired thickness and the scallops are cooked.

Charred Scallops On Stilton Cream

Large Scallops

Print Recipe
 Charred Scallops On Stilton Cream
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Salt and pepper the scallops.
  2. Toss with oil and broil to a medium temperature. Don't overcook.
  3. Chill.
  4. Stilton Cream Sauce: 
  5. Sauté shallot or red onion in butter.
  6. Add chicken stock and half and half.
  7. Thicken slightly with roux, and melt in crumbled cheese.
  8. Chill the sauce.
  9. It will thicken as it cools so don't over thicken. 
Recipe Notes

To serve, put sauce on the plate and place the scallops in an attractive pattern. Sprinkle with a fine dice of pears (red and green if available) and blueberries. Top with chopped parsley or chives.

Additional Comments:

Roux is melted butter and flour mixed to make a paste.

Broiled Savory Scallops

Large Scallops

Print Recipe
 Broiled Savory Scallops
Course Main Dish
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Place Scallops in an oiled casserole dish.
  2. Sauté onions and mix with the rest of the ingredients.
  3. Pour over Scallops and bake for 20 minutes in 350° oven.

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