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 Apple & Allspice

Large Scallops

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Scallops with Apple & Allspice

Course Appetizer
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.

Scallops, Blue Cheese and Pecan Quesadilla

Large Scallops

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Scallops, Blue Cheese and Pecan Quesadilla

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops thawed
  • 6 8- inch Flour tortillas
  • 4 oz Blue Cheese room temp.
  • 4 oz cream cheese room temp.
  • 1/4 c Toasted Pecans chopped (bake in a 350 oven for 10 minutes, they should smell toasty, and cool)
  • 10 red seedless grapes cut into quarters
  • 1 tsp Lemon Juice
  • Pinch of Black Pepper
  • Butter

Instructions

  • In a medium sauce pan, bring to a simmer a half an inch of water with 1/4 tsp salt and a tsp of lemon juice.
  • Add in the scallops and simmer for 1 minute; and remove from the heat and keep covered for 3 minutes.
  • Remove scallops from the water and let cool.
  • Cut into 1/4- to 1/2-inch pieces.
  • Mix the blue cheese, cream cheese and black pepper with the back of a spoon until spreadable.
  • Gently mix in the grapes and the pecans. 

Notes

To assemble:
Place three of the tortillas on the counter and spread one third of the cheese mixture on each one and sprinkle one third of the scallops on top of each one; top each with another tortilla. Melt 1 tsp butter in a saute pan; cook the quesadilla until golden brown on each side and the filling is warm. Press down on the quesadilla with a spatula while cooking so it sticks together. Cut like a pie into six triangles. Serve. This will not need condiments.

Scallops on Rosemary Skewers

Large Scallops

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Scallops on Rosemary Skewers

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • 4 leaves Rosemary Stalks removed
  • 1 Red Onion
  • 1 tsp Garlic chopped
  • 1 Tbsp olive oil
  • 1 tsp Lemon Juice
  • 1 tsp Rosemary chopped 
  • Salt and Pepper

Instructions

  • Cut the onion in strips large enough to put on the rosemary stalks.
  • Mix the garlic, oil, lemon juice, rosemary, salt and pepper.
  • Alternate the onion and the scallops on the stalks.
  • Place in a glass dish and marinate with the garlic mixture for at least an hour.
  • Cook over an open flame or in a hot oven or broiler.

Scallops with Roasted Garlic and Tomatoes

Large Scallops

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Scallops with Roasted Garlic and Tomatoes

Course Appetizer
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops
  • 1/2 c Garlic cloves whole, peeled & tossed in oil
  • 4 pcs Roma Tomatoes cut in half lengthwise
  • 1/4 c Parsley chopped
  • olive oil
  • Salt and Pepper

Instructions

  • Roast garlic on a sheet pan, in a hot oven until golden brown.
  • Shake salt and pepper over the cut side of the Roma tomatoes and place cut side down on a sheet pan and drizzle with oil.
  • Bake at 450° until the skins split, 10-15 minutes. Peel off the skins and dice. 
  • Shake salt and pepper over the scallop, sauté in a hot sauté pan until golden.
  • Add garlic, tomatoes, parsley and hint of olive oil.
  • Heat through and toss.
  • Check seasoning.

Notes

This a delicately flavored dish that is great with pasta.

Scallops with Kumquats and Pomegranates

Large Scallops

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Scallops with Kumquats and Pomegranates

Course Appetizer
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops skewered and broiled
  • 1/2 c Kumquats sliced
  • 1/2 c Pomegranate Seeds
  • 1/2 c Red Onion diced
  • 1 Tbsp Ginger grated
  • 1/2 c Sugar
  • pepper

Instructions

  • In a sauce pan, melt the sugar with a little water.
  • Boil on a high heat until thick, add the kumquats, ginger, onion and pepper, boil until thick.
  • Add the pomegranate seeds, bring to another boil.
  • Pour over the scallops and serve.

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