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.

Mussels on the Half Shell with Yukon Potatoes and Dill

Kono Mussels

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 Mussels on the Half Shell with Yukon Potatoes and Dill
Course Appetizer
Cook Time 10-12 minutes
Servings
People
Ingredients
Course Appetizer
Cook Time 10-12 minutes
Servings
People
Ingredients
Instructions
  1. Melt the butter in a large sauté pan. Add potatoes and shallots; sauté until tender.  
  2. Add broth, dill, salt, and pepper and toss.  
  3. Divide and place on top of mussels.  
  4. Bake at 400° for 10-12 minutes or until heated through.  
  5. Top with sour cream.

Scallops with Apple & Allspice

Large Scallops

 

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Print Recipe
 Scallops with Apple & Allspice
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Instructions
  1. Mix marinade ingredients. Marinate scallops at least one hour, turning occasionally.
  2. Grill on skewers with vegetables and herbs (see Serving Suggestions).
Recipe 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

Large Scallops

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 Apricot, Cherry and Scallop Skewers
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Instructions
  1. Alternate the scallops, apricots, and cherries on skewers.
  2. Sprinkle with salt and pepper.
  3. Mix the honey, lime juice, and shallot; brush or rub onto the skewers.
  4. You can cook right away or marinate.
  5. Cook over an open flame or in a hot oven or broiler.

Scallops with Apricots, Honey and Lime

Large Scallops

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 Scallops with Apricots, Honey and Lime
Course Appetizer
Passive Time 1 hour
Servings
Ingredients
Course Appetizer
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Mix the items above the apricots in a shallow covered container or a zip lock bag and marinate for an hour.
  2. Cut the red onion in half and then in chunks a size smaller than the scallops.
  3. Put a scallop then and onion piece then an apricot then a scallop, etc on the skewer.
  4. Brush with oil before cooking over an open flame.

Scallops Watercress Salad with Hot Dressing

Large Scallops

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 Scallops Watercress Salad with Hot Dressing
Course Salad
Servings
People
Ingredients
Course Salad
Servings
People
Ingredients
Instructions
  1. In a sauce pan, gently heat vinegar, shallots, oil, honey, salt and pepper.
  2. Cook the scallops, any style.
  3. Arrange the washed greens on a plate, sprinkle with other vegetables.
  4. Add scallops.
  5. Drizzle the hot dressing over the salad.

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