It’s that time of year again and our famous Seafood Sale is back on now through the holidays! Our Seafood Sale starts Saturday November 30th and lasts through Wednesday January 31st!  Please click here to view what we’ve got on sale throughout the Holidays!

This year we’ve got a handful of simple, delicious, and relatively quick to make! Here is what is on our menu:  Click the recipe titles below to skip to the full online recipes.

 

 

Our first recipe, Parmesan Dill Salmon is very simple.  You start off by pre-heating your oven and then broiling your salmon (about 1lb to 1.5lbs) on a baking sheet.  This will take about 7-8 minutes depending on your oven and the size of your fish.

Next you’re going to mix up your Parmesan Dill Sauce.  Combine parmesan, butter, mayo, lemon juice, green onion, salt, pepper, dill, and hot sauce to a bowl. Mix until well combined.

 

Spread the mixture over the top of the salmon. Return to the oven and broil for another 2-3 minutes or until the cheese is bubbly and starting to brown.

After that you are ready to eat!  We served our Parmesan Dill Salmon with broccolini and chardonnay!  Click here for the full recipe!

 

Next up we’ve got Cod in Coconut Cream Sauce.  This is another fairly simple recipe.  First you need to slice your cod into even pieces.  Generously season with salt and pepper and then in your skillet, cook your cod, about 5-7 minutes on each side or until cooked through.

Once cooked through, set aside.  In the same skillet, add the coconut milk, green onion, lemon zest, lime zest, lime juice, ginger, and garlic. Add salt and pepper to taste. Bring to a simmer, cover, and let simmer for 2-3 minutes.  Next, add your kale and cook for another few minutes, until kale is tender.

Add the fish on top of the kale and cover. Cook for 1-2 minutes or until the cod has heated through. Serve immediately and drizzle with extra coconut cream sauce. We served our final dish with Sauvignon Blanc. Click here for the recipe page including ingredients, quantities and directions.

If you’ve read even one of my other blogs you might know that Scallops are my favorite food, and so naturally, this blog wouldn’t be complete without a scallop recipe.  Here we’ve got Pan Seared Scallops with Lemon Pasta.   We do this recipe in two parts: the pasta followed by the scallops.

The pasta is very simple, you just need angel hair pasta, olive oil, garlic cloves, red pepper flakes, lemons, vegetable broth, heavy cream, parmesan, salt and pepper.

Cook the pasta according to package instructions, then hold. Next, heat a large skillet on low heat. Add the oil, garlic, and red pepper flakes. Heat until fragrant. Add the lemon juice, vegetable broth, and heavy cream, and heat through. Season with salt and pepper and add the parmesan cheese. Stir to combine and melt the cheese. Drain the pasta and add to the skillet. Toss to combine. Top with chopped parsley before serving.  Garnish with lemon slices to make it instagram ready… you know you want to.

Now on the important stuff – the scallops!  Searing your scallops can be a little tricky to do but with practice it gets much easier.  I will readily admit my first batch of scallops did NOT go very well.  For searing, you need scallops, olive, oil, butter, garlic, heavy cream. and lemon.

We worked in smaller batches so as not to burn the scallops.  To sear, first heat your oil in a frying pan.  Once heated, place your scallops evenly on the pan.  We only did about 4-5 scallops per batch, but if you’re confident you can do more.  You want to sear each side of your scallops, about 2-4 minutes per side.  When you flip to the other side, add butter to your pan and melt around your scallops.  You want to see a nice sear on each side, so be careful not to flip too early.  I was anxious too, but patience is virtue and it’s worth the wait.  Once your scallops are all seared, set aside but keep your frying pan out.

Using the same pan, add the butter and garlic, and cook until fragrant. Add the cream and stir, scraping the bottom of the pan. Add the scallops back to the pan, along with the lemon slices. Heat through.   Once heated, add the contents of your pan with your already cooked Lemon Pasta and garnish with chopped parsley. 
We served our Pan Seared Scallops with Lemon Pasta with chardonnay!  To view the recipe including full ingredient list and quantities please click here.

 

Onto the next one – Shrimp Pad Thai, but let’s not waste any time and get right into it.  I was delightfully surprised just how quick, simple, and delicious this recipe turned out to be!

First step: Cook your rice noodles according to the package.  Set aside.

Next up: In a large skillet or wok, heat oil over medium heat. Add the shrimp and fry in the oil for 5-7 minutes or until slightly pink. Remove and set aside.

After that, add the onion and garlic to the pan. Cook for about 2-3 minutes or until the onions start to turn translucent.Make a well in the center of the pan and add the egg. Cook for 2-3 minutes or until the egg is cooked through. Stir to combine. Add the coleslaw mix, green onion, vinegar, sugar, soy sauce, chili garlic sauce, and peanuts. Stir to combine and heat through.

Add the shrimp back to the skillet or wok and stir to combine and heat through. Take your noodles, already cooked and drained from the first step and add to the skillet or wok. Stir to combine.

Serve immediately. Garnish with cilantro and additional peanuts.  We served our dish with a Pinot Noir but a Riesling would pair nicely as well.

 

Well we were going to stop there, but I couldn’t resist offering up another scallop recipe.  Buckle Up for Scallops Gratinéed.  This was quick an easy recipe, all you need is red onion, shallot, garlic cloves, butter, white wine, bay leaf, thyme, Swiss cheese, olive oil, and of course, scallops.

First up, in a large skillet you heat your olive oil and 1 Tbsp butter over medium heat. Add the red onion and cook until translucent, then add the shallot and garlic and cook until fragrant.  Remove to a bowl and set aside.

Next up, we’re going to sear our scallops, but we’re going to do these quicker than the previous recipe.  We sliced each scallop and seared them about each side for about 2-3 minutes per side.

Next, pour your wine and water into the skillet and add your onion mixture from earlier along wit your thyme and bay leaves.  You cover and let it simmer for 5 minutes, remove lid, turn to high heat and cook for one additional minute.

Now add your scallop mixture into an oven safe bowl and add Swiss cheese to the top.  please your bowl in the oven and broil for about 2-3 minutes, just enough to melt the cheese.

 

Now it’s time to eat.  We dined on this cheesy meal with a pinot noir.  Click here for the full recipe instructions and recipe quantities.

 

There we have it.  Some fun and simple new recipes to try, just in time for our Spectacular Seafood Sale, now through Wednesday January 1st, 2020.  Again, here is our ad with all our specials.  Let us know what your favorite seafood recipes are!

 

Cheers!

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