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weekly specialsCategory Archives: Seafood
May 17, 2021
Baked Scallops on the Shell
Scallops are a type of shellfish with a rich flavor and springy texture. They are a guilty pleasure in our household because they taste absolutely amazing when drenched in butter 😊 We recently acquired some “baking shells” and though it would be a fun way to bake scallops. The shells are oven-safe up to 500 degrees F and create a vessel for the scallops, butter, and other ingredients you want to use. It’s like the scallops are sitting in their own pool of buttery goodness! If you have never tried scallops before, this is the route I recommend trying for your first time! The recipe I want to share with you today is for Baked Scallops on the Shell. Start by preheating the oven to 450 degrees F. Place the scallop shells on a baking sheet. Make sure the scallops are completely thawed, if purchased frozen, and then pat dry. … Continue reading
March 22, 2021
Butter & Parmesan Baked Scallops
Butter & Parmesan Baked Scallops is a quick and easy meal that will leave you and your family or guests, speechless! The large sea scallops are baked to a lovely opaque color in yummy pool of lemon and butter. No fuss, no searing, and little clean up! The recipe can be found here. Start by preheating the oven to 350 degrees F. Ever so lightly spray an 8×8 baking dish with cooking spray. If you are doubling the recipe or using very large scallops, use a 9×13 baking dish instead. Make sure the scallops are completely thawed. I like to put mine in a strainer for a few minutes to really pull any liquid out. I then pat them dry with a paper towel and place them in an even layer in the baking dish. You want to leave a little room in between each scallop so it cooks evenly. … Continue reading
March 20, 2021
Sun-Dried Tomato Cream Pasta with Shrimp
Sun-Dried Tomato Cream Pasta with Shrimp is an Italian inspired seafood pasta recipe. It’s decadent, easy, and you’ll love it! I’m always looking for an excuse to use sun dried tomatoes. I love the sweet yet tart flavor and the chewy texture. They add some incredible flavor to any dish, especially when you use some of the oil from the jar to sauté other items vs traditional olive oil. It’s a great combination of tender shrimp, creamy sauce, and sun-dried tomatoes in every bite. The recipe can be found here. Start by bringing a pot of water to a boil. Cook the noodles according to package instructions. I like to use fettuccini noodles, but any noodle shape will work just fine. Reserve ½ cup of the pasta water before draining. Then drain the noodles and set aside. Heat oil in a large skillet over medium heat. I suggest using the … Continue reading
February 8, 2021
Bourbon Brown Sugar Glazed Salmon
Salmon is slowly becoming one of my favorite seafood dishes to make for a weeknight meal. It’s healthy, fills you up without leaving you feeling “stuffed”, and can be prepared a variety of ways. I most commonly bake salmon but have also tried my hand at grilling salmon. The recipe I want to share with you today calls for baked salmon, but only after it’s been marinated and absorbs some lovely flavors. The recipe is for Bourbon Brown Sugar Glazed Salmon. I’m not a big fan on bourbon in general, and if you aren’t either, don’t let that deter you from trying this dish. Bourbon is in the marinade, but you can’t taste the alcohol because it’s complemented with other seasonings and spices. The marinade creates this lovely crust while baking that is both sweet and savory, and the salmon is cooked to perfection making it super flakey and moist. … Continue reading
August 29, 2020
Cedar Plank Lemon Pepper Salmon
Have you ever used a wooden board to grill? These so called “planks” are wooden board that are soaked in water and set over direct heat on a grill and used as a means of cooking food. It’s known as plank grilling or planking. Planking is a fun way to grill! The planks get a slight char to them that creates just a hint of smokey flavor that enhances the food. I typically buy the cedar plank because I like the taste the plank gives off, and also enjoy the smell. Cedar planks are the most common, but you can also buy cherry, hickory, maple, and more. You can grill fish, protein, or vegetables on planks. Fish tends to be the most common and is a great form of grilling fish because it doesn’t stick to the grates. Salmon is my favorite fish to cook on a cedar plank. If … Continue reading
July 11, 2020
Teriyaki Glazed Baked Salmon
Teriyaki Glazed Baked Salmon is the perfect dinner for any night of the week. It’s flaky, juicy, and packed with flavor. You will be completely satisfied after this meal! It comes together fairly quick as well so you can even make this when short on time. The recipe can be found here. Start by making the glaze. In a small bowl, combine the soy sauce, brown sugar, rice wine vinegar, cornstarch, garlic, and black pepper. Whisk until the sugar is dissolved. Place the salmon in a large Ziploc bag. Pour ½ of the sauce mixture into the bag with the salmon, making sure to coat the salmon. Make sure the Ziploc bag is sealed first! Refrigerate the salmon for at least 1 hour but up to 4 hours to let it marinate in the sauce. You can make the sauce the night before and marinate the salmon in the morning … Continue reading
January 1, 2020
Pineapple Shrimp Skewers
We love to grill, and we love seafood, so we combined the two to create Pineapple Shrimp Skewers. These are prefect for a lighter dinner and come together so quickly! Plus, you can customize the skewers to different tastes by adding different fruits or veggies to accompany the shrimp. They are sweet yet citrusy, and very delicious! The recipe can be found here. Start by combining the coconut milk, hot sauce, soy sauce, lime juice, and orange juice in a bowl. Pour into a Ziplock bag, then add the shrimp to the bag and toss to coat. Seal the bag and place in the fridge to marinate for 1-2 hours. Make sure the shrimp is thawed and shelled before placing in the bag! While the shrimp marinates, soak wooden skewers in water. I like to fill a drinking glass with water and place the skewers inside. Once the shrimp is … Continue reading
November 30, 2019
Seafood Spectacular!
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. Parmesan Dill Salmon Cod in Coconut Cream Sauce Pan Seared Scallops with Lemon Pasta Shrimp Pad Thai Scallops Gratinéed 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 … Continue reading
August 17, 2018
Scallops Carbonara
Recently we tried our hand at making pan seared scallops and they were a-m-a-z-i-n-g! So, we thought why not combine them with one of our favorite foods to make – pasta. Scallops are tender and have a fairly delicate flavor that goes really well with the rich ingredients in Carbonara sauce, and that is what we ended up with – a delicious Scallops Carbonara! The recipe can be found here. Andrew and I both love to cook, which really helped with this dish. One of us could work on the pasta while the other focused on the scallops. I made the pasta. To start, bring a pot of water to a boil and cook the pasta until done. While the pasta is cooking, work on the sauce. Mix together the cream, eggs, and Parmesan cheese, and set aside. Heat a large skillet over medium heat and cook the bacon until crisp. Add the shallots and green onion. Crush … Continue reading
February 12, 2018
Fat Tuesday
Well we’re back to that time of year again, Mardi Gras. Unfortunate timing this year that Mardi Gras and Valentine’s Day are backed up so close together, but we couldn’t resist doing some fun New Orleans recipes for you. First up, let’s get our cocktail game started. We made our very own Hurricanes. We simplified some of the more detailed recipes usually found. All you need is mango passion fruit juice, lemon juice, lime juice, orange juice, white rum and dark rum. These are strong drinks, fit for anyone ready to party Mardi Gras style! Starting with our appetizers we decided to do scallops with a sweet chili sauce. A very simple dish, you thaw the scallops and simply dry with paper toweling, sear both sides, then serve with sweet chili sauce. Our main course was Jambalaya, though instead of Andouille Sausage, we used Festival’s Cheddar Chicken Fajita Brats. It’s … Continue reading
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