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.

Spicy Scallop Bisque

Large Scallops

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Spicy Scallop Bisque

Course Soup
Cook Time 20 minutes
Total Time 20 minutes

Ingredients

  • 12 oz. cooked scallops
  • 1 small yellow onion diced
  • 1 Tbs. of Garlic chopped
  • 1/4 c Butter
  • 1 Tbsp. fresh basil chopped
  • 1/4 c brandy
  • 1/4 c Sherry
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Black Pepper
  • 2 bay leaves
  • 1/2 tsp Thyme
  • 1 qt clam juice
  • 1 c canned tomatoes diced
  • 1 c Heavy Cream
  • salt to taste
  • Roux for thicker soup (flour and melted butter)

Instructions

  • Sauté the onion and garlic in butter, but don't brown.
  • Add sherry and brandy and cook until volume is reduced by half.
  • Add all ingredients except cream, salt, and roux.
  • Simmer 20 minutes.
  • Add cream, bring to a boil and add one to two tablespoons of Roux with a whisk.
  • Add scallops and top with chopped parsley.

Baked Scallops and White Beans

Large Scallops

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Baked Scallops and White Beans

Course Main Dish
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 12 oz Package of Coleson's Catch Scallops
  • 1 cup dried white beans
  • 4 cups Chicken Stock
  • 3 bay leaves
  • 1/2 tsp. Thyme
  • 1/2 cup Celery diced
  • 1/2 cup Onions diced
  • 2 Tbsp. garlic minced
  • 2 Tbsp. Oil
  • 1/2 cup crispy bacon chopped
  • 2/3 cup seasoned bread crumbs

Instructions

  • Sauté the onions, celery and garlic in the oil.
  • Simmer the beans, chicken stock, herbs and onion mixture until the beans are tender, usually around 3-4 hours.
  • If the pot gets dry during cooking, add water.
  • There should be a bit of liquid left when done cooking.
  • Add the scallops and bacon and put into a glass baking dish.
  • Sprinkle with the bread crumbs and bake uncovered at 400° for 20-30 minutes.
  • If there is a lot of bubbly liquid, press the bread crumbs beneath the surface a couple of times during the cooking.
  • Sprinkle with chopped parsley and serve with a salad.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Scallops with Sherry, Shallots and Mushrooms

Large Scallops

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Scallops with Sherry, Shallots and Mushrooms

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • Marinade:
  • 1/2 c dry sherry
  • 1 Tbsp chopped shallots
  • 1/4 tsp Thyme salt and pepper
  • Other ingredients:
  • Button mushrooms
  • Red Onion
  • Other option: bell pepper

Instructions

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

Notes

To make skewers alternate whole scallops with the button mushrooms and onion strips. Brush with oil. For pouches, oil the foil and place ingredients in middle and seal by folding the ends.

Imitation Crab Meat and Corn Soup

Imitation Crab - Salad Chunks

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Imitation Crab Meat and Corn Soup

Course Soup
Servings 2 People

Ingredients

  • 1 c Coleson's Catch Imitation Crab Meat Salad Chunks
  • 4 c Chicken Broth
  • 1/2 c Green Onion chopped
  • 2/3 c corn
  • 1 Tsp Thyme
  • 1/2 Tsp Black Pepper

Instructions

  • Put all ingredients in a saucepan and bring to a boil. Makes for an easy, light refreshing meal.

Tuscan-Style Calamari Linguini

Calarami Squid

Calamari Steaks
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Tuscan-Style Calamari Linguini

Course Main Dish
Servings 2 People

Ingredients

  • For every pound of Coleson's Catch Calamari:
  • 2 Tbsp. chopped garlic
  • 2/3 Tbsp. olive oil
  • 1 tsp. Thyme
  • 1/4 c capers 
  • 1-1/2 c diced tomatoes
  • 1/2 c dry white wine
  • 1/2 c Chicken Stock

Instructions

  • Clean squid by pulling out the viscera including cartilage.
  • Rinse in cold water and cut into half inch rings. Blot dry with paper towel.
  • Saute onions in olive oil until soft and translucent.
  • Add the thyme, garlic, capers and tomatoes and saute until the tomatoes are soft.
  • Add the liquids and bring to a boil, then simmer for 5 minutes.
  • Add the cleaned and sliced squid (cut into rings and leave the tentacles whole) and simmer for 2-3 minutes.
  • Don't overcook. The squid is done when it turns opaque white.

Notes

Pour over warm Linguini.

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