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 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.

Scallops with Fennel Root

Large Scallops

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Scallops with Fennel Root

Course Appetizer
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops thawed
  • 1/2 c Onion diced
  • 1/2 c White Wine
  • 1/4 c Chicken Broth
  • 1 c Fennel Root washed & sliced
  • 1 c Heavy Cream
  • Fennel Greens chopped
  • Salt and Black Pepper
  • Parmesan cheese
  • 1/4 c Flour
  • 2 Tbsp Butter

Instructions

  • Dry the scallops with a paper towel. Season with salt and pepper. Dust with flour. 
  • Melt butter in a large sauté pan until slightly brown.
  • Add scallops and saute until evenly coated.
  • Cook to desired doneness being careful not to overcook (should be slightly opaque in the center). Set them aside. 
  • In another pan sauté the onion until clear.
  • Add the wine, chicken broth and fennel, simmer until liquid is almost gone.
  • Add cream, bring to a vigorous boil.
  • Lowe heat & simmer until it starts to thicken.
  • Add the scallops (only long enough to heat through).
  • Simmer for a minute or two. 

Notes

Serve with pasta, rice, bulgur wheat or quinoa. Sprinkle chopped fennel green and Parmesan cheese.

Scallops and Cauliflower Au Gratin

Large Scallops

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Scallops and Cauliflower Au Gratin

Course Main Dish
Cook Time 30 minutes
Total Time 30 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops thawed
  • 1 c Cauliflower Buds blanched
  • 1/2 c Onion diced
  • 2 Tbsp Butter
  • 1 c Heavy Cream
  • 1/2 c Bread Crumbs
  • 1/2 c Parmesan cheese shredded
  • 2 Tbsp Parsley chopped
  • Salt and Pepper

Instructions

  • In a sauce pan melt butter.
  • Add onion, sauté until clear.
  • Add cream and bring to a boil; simmer until it starts to thicken.
  • Pour over the scallops.
  • Sprinkle with bread crumbs and cheese.
  • Bake for 30 minutes at 350 degrees F. until bubbly and brown.
  • Top with chopped parsley.

Notes

Serve with a salad.

Imitation Crabmeat Stir Fry

Imitation Crab - Salad Chunks
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Imitation Crabmeat Stir Fry

Course Main Dish
Servings 2 People

Ingredients

  • 8 oz. Coleson's Catch Imitation Crabmeat flakes or chunks
  • 1/2 Yellow Onion julienne
  • 1/2 Red Bell Pepper julienne
  • 2 c shredded Napa cabbage or regular green cabbage
  • 2 Tbsp. Ginger grated
  • 1 Tbsp. garlic chopped
  • 2 Tbsp. Soy Sauce
  • 2 Tbsp. Vegetable oil corn or canola
  • 1 Tbsp. Sesame Oil
  • Salt and Pepper to taste

Instructions

  • Heat a sauté pan, add vegetable oil and when hot, add onions and peppers.
  • Stir over medium heat about a minute and add ginger and garlic.
  • Toss in the Crabmeat and cabbage.
  • As the cabbage starts to wilt add the soy sauce and sesame oil.
  • When all is heated through, turn off heat.

Notes

Serving Suggestions: Serve over steamed white rice or Asian noodles.

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