Sea Scallops-Large Archives - Page 7 of 7 - Coleson Foods, Inc.

Sea Scallops on a Stick with Veggies

Sea Scallops on a Stick with Veggies

Course Main Dish

Servings People

Ingredients

10 pcs Coleson's Catch Sea Scallops
A combination of veggies: Mushrooms, cherry tomatoes, squash, eggplant, onion, garlic, peppers, snap peas and the such.

Instructions

I like to marinate everything - pick any - teriyaki, Italian dressing, a mustard based something-be creative.
Put the vegetable & scallops in a skewer.
Cook over an open flame.

Notes

Serve with a salad.

Additional Comments:

Cut veggies in small, even sizes so they don't take too long to cook & they will be easy to skewer.

Scallops with Rhubarb

Scallops with Rhubarb

Course Appetizer

Servings People

Ingredients

1 pkg Coleson’s Catch Scallops thawed
1 c Rhubarb diced
1/2 c red wine
1 Tbsp Shallots diced
1 Tbsp Ginger grated
1/4 c Honey
1/4 c White Raisins
1/2 tsp Allspice
Salt and Pepper taste

Instructions

In a sauce pan, combine all ingredients except scallops; simmer until the rhubarb is tender.
Add the scallops and simmer for another 3-4 minutes.

Scallops Watercress Salad with Hot Dressing

Scallops Watercress Salad with Hot Dressing

Course Salad

Servings 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.