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.

Sautéed Scallops with Elegant Butter Sauce

Large Scallops

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Sautéed Scallops with Elegant Butter Sauce

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz scallops
  • 1/2 c Flour
  • 1/2 tsp Salt
  • 2 Tbsp Oil
  • 1/4 c dry sherry or white wine
  • 1/4 c Chicken Stock
  • 1 tsp Garlic chopped
  • 1 tsp Shallots chopped
  • 1/4 c Heavy Cream
  • 3 Tbsp unsalted butter

Instructions

  • Salt and dust scallops with flour.
  • Heat oil in saute pan.
  • Saute scallops until golden brown.
  • Drain oil and add sherry, chicken stock, garlic, and shallots.
  • Simmer until liquid reduces by half.
  • Add cream and bring to a boil.
  • Add butter and continue to cook until the sauce is to desired thickness and the scallops are cooked.

Charred Scallops On Stilton Cream

Large Scallops

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Charred Scallops On Stilton Cream

Course Main Dish

Ingredients

  • scallops
  • Salt and Pepper
  • Oil
  • Stilton Cream Sauce:
  • 1 Tbsp. Shallot or Red Onion chopped
  • 1 Tbsp. Butter
  • 1/2 c. Chicken Stock
  • 1/2 c. Half and half
  • 1 Tbsp. Roux
  • 1/2 c. Stilton cheese or Bleu cheese

Instructions

  • Salt and pepper the scallops.
  • Toss with oil and broil to a medium temperature. Don't overcook.
  • Chill.
  • Stilton Cream Sauce: 
  • Sauté shallot or red onion in butter.
  • Add chicken stock and half and half.
  • Thicken slightly with roux, and melt in crumbled cheese.
  • Chill the sauce.
  • It will thicken as it cools so don't over thicken. 

Notes

To serve, put sauce on the plate and place the scallops in an attractive pattern. Sprinkle with a fine dice of pears (red and green if available) and blueberries. Top with chopped parsley or chives.
Additional Comments:
Roux is melted butter and flour mixed to make a paste.

Prawns, Scallops and Red Bell Peppers with Sautéed Polenta

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Prawns, Scallops and Red Bell Peppers with Sautéed Polenta

Course Main Dish
Servings 2 People

Ingredients

  • 12 Coleson's Catch Tiger Prawns peeled, deveined
  • 20 Coleson’s Catch Scallops
  • 1 c Onions finely sliced
  • 2 c Red Bell Pepper finely sliced
  • 1/4 c olive oil
  • 1/2 c Chicken Broth
  • 1/2 c balsamic vinegar
  • Salt and Pepper

Instructions

  • In a large sauté pan caramelize the onions in the olive oil, add the red bell peppers, vinegar and chicken broth and simmer until tender.
  • Add more chicken broth if needed.
  • Dust the prawns and scallops in flour and sauté them until golden brown.
  • Combine them with the bell peppers and simmer for a minute or two.
  • Pour over sautéed polenta.

Scallop Skewers with Basil and Tomato

Large Scallops

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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.

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