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.

Scallop Skewers with Basil and Tomato

Large Scallops

Print

Scallop Skewers with Basil and Tomato

Course Appetizer
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • 8 Cherry Tomatoes
  • 1/2 Red Onion separated and cut into 1" squares
  • 8 Mushrooms medium size
  • 16 basil leaves medium size
  • olive oil
  • Salt and Pepper
  • Skewers
  • balsamic vinegar

Instructions

  • Alternately skewer scallops, cherry tomatoes, red onions, mushrooms & basil leaves.
  • Sprinkle with salt and pepper, brush with olive oil.
  • Either broil in oven for 5-7 minutes or cook on a grill.
  • Sprinkle with balsamic vinegar before serving.

Notes

Serve with salad or rice.

Scallops, Blue Cheese and Pecan Quesadilla

Large Scallops

Print

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

Print

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.

Scallop, Mushroom and Sage Skewers

Large Scallops

Print

Scallop, Mushroom and Sage Skewers

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • 20 slices of your favorite mushrooms use 2 or 3 types mixed
  • 20 Sage Leaves
  • 10 pcs Red Onion
  • Salt and Pepper
  • olive oil

Instructions

  • Alternate the items on the skewer.
  • Sprinkle with salt and pepper and brush with oil; cook over an open flame or in a hot oven or broiler.

Apricot, Cherry and Scallop Skewers

Large Scallops

Print

Apricot, Cherry and Scallop Skewers

Course Appetizer
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.

Contact Us

Like Us On Facebook
877-COLESON