Scallops with Apple & Allspice
Scallops with Apple & Allspice
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.
Apricot, Cherry and Scallop Skewers
Apricot, Cherry and Scallop Skewers
Servings 2 People
Ingredients
- 12 oz Coleson’s Catch Scallops
- 10 Apricots pitted and halved
- 20 Cherries pitted
- 2 Tbsp Honey
- 1 Tbsp Lime Juice
- 1 tsp Shallot minced
- Salt and Pepper
Instructions
- Alternate the scallops, apricots, and cherries on skewers.
- Sprinkle with salt and pepper.
- Mix the honey, lime juice, and shallot; brush or rub onto the skewers.
- You can cook right away or marinate.
- Cook over an open flame or in a hot oven or broiler.
Scallops with Apricots, Honey and Lime
Scallops with Apricots, Honey and Lime
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.
Scallops Watercress Salad with Hot Dressing
Scallops Watercress Salad with Hot Dressing
Servings 2 People
Ingredients
- 1 pkg Coleson’s Catch Scallops thawed
- 1 c Watercress
- 1 c Spinach
- 1/4 c Radishes sliced
- 1/4 c Carrot grated
- 1/2 c Orange segments
- 1/4 c Champagne Vinegar
- 1 tsp Shallot chopped
- 1/2 c Light Pure Olive Oil
- 1/4 c Honey
- Salt and Pepper to taste
Instructions
- In a sauce pan, gently heat vinegar, shallots, oil, honey, salt and pepper.
- Cook the scallops, any style.
- Arrange the washed greens on a plate, sprinkle with other vegetables.
- Add scallops.
- Drizzle the hot dressing over the salad.