CHAPTER 8 Fish and Seafood

You can substitute scallops, clams, oysters, or cubed fresh fish fillets for shrimp in just about any recipe. Scallops are cooked just until opaque, clams and oysters until they plump, and fish fillets until they turn opaque and flake when tested with a fork.

Bring a large pot of water to a boil and cook fettuccine according to package directions.
Meanwhile, heat olive oil over medium-high heat in a large saucepan and add onion. Cook and stir for 4–5 minutes, until tender. Sprinkle shrimp with salt and pepper and add to saucepan; cook over medium heat for 4–5 minutes, until shrimp curl and turn pink. Add cream and heat for 2 minutes.
When pasta is cooked al dente, drain well and stir into shrimp mixture, tossing gently to combine. Cook over medium heat for 3–4 minutes, until sauce is slightly thickened. Add cheese and stir gently to coat. Serve immediately.

Shrimp Scampi Kebabs

Lemon and garlic are the main seasonings in Shrimp Scampi. This is an easy way to make scampi on your grill. Serve with hot cooked rice.

INGREDIENTS | SERVES 6

3 lemons

¹⁄₄ cup olive oil

4 cloves garlic, minced

1 teaspoon dried thyme leaves

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon white pepper

1¹⁄₂ pounds large raw shrimp, cleaned

18 large mushrooms

2 yellow squash, cut into 1-inch pieces

Cleaning Shrimp

If the shrimp you buy still have the shell and tail on them, you must clean them before use. Cut a shallow slit along the back; remove the shell, tail, and legs; then rinse out the dark vein running along the shrimp, using your fingers to remove it if necessary.

Prepare and preheat grill. Using lemon zester, remove peel from 1 of the lemons. Place in medium bowl. Squeeze juice from the peeled lemon and add to peel in bowl. Cut remaining lemons into 6 wedges each and set aside.
Add oil, garlic, thyme, salt, and pepper to lemon mixture in bowl and mix well. Add shrimp and let stand for 10 minutes.
Drain shrimp, reserving marinade. Place shrimp, mushrooms, squash pieces, and lemon wedges alternately on twelve 8-inch-long metal skewers. Brush skewers with marinade; then grill 4–6 inches from medium-hot coals for 8–14 minutes, turning once, until shrimp are curled and pink and vegetables are tender. Brush skewers often with marinade. Discard any remaining marinade. Serve immediately.

Poached Salmon with Alfredo Sauce

You can find jarred Alfredo and other cheese sauces by the pasta sauces in the supermarket; they are a good substitute for the refrigerated sauces.

INGREDIENTS | SERVES 4

¹⁄₂ cup water

¹⁄₂ cup white wine or fish stock

4 (6-ounce) salmon fillets

1 tablespoon olive oil

1 onion, finely chopped

1 (10-ounce) container refrigerated Alfredo sauce

¹⁄₂ teaspoon dried basil leaves

¹⁄₂ cup grated Parmesan cheese

Poaching

Poaching is cooking meat or fruit in a liquid that is just below the boiling point. This method retains and concentrates the flavor of the food, and the results are juicy and tender. Fish is usually poached because the delicate flesh cooks gently with this method and does not dry out.

In a shallow saucepan large enough to hold fillets in a single layer, add water and wine. Bring to a boil over medium heat and add salmon. Reduce heat to low, cover pan, and cook for 8–10 minutes or until fish is opaque and flakes easily when tested with fork.
Meanwhile, in heavy saucepan, heat olive oil over medium heat. Add onion and cook until tender, about 4–5 minutes. Add Alfredo sauce and basil; cook and stir over low heat until sauce bubbles.
Place salmon on serving plates; cover with sauce and sprinkle with Parmesan cheese. Serve immediately.

Easy Jambalaya

Jambalaya is a festive Southern dish that usually takes hours to make. Serve this easy version with some melon wedges, croissants, and ice cream sundaes for dessert.

INGREDIENTS | SERVES 4

1 (8-ounce) package yellow rice mix

2 tablespoons olive oil

1 onion, chopped

1 (14-ounce) can diced tomatoes with green chilies

1 (8-ounce) package frozen cooked shrimp, thawed

2 Grilled Polish Sausages (see Chapter 7), sliced

Frozen Shrimp

You can buy frozen shrimp that has been shelled, deveined, and cooked. To thaw it, place in a colander under cold running water for 4–5 minutes, tossing shrimp occasionally with hands, until thawed. Use the shrimp immediately after thawing.

Prepare rice mix as directed on package.
Meanwhile, in large saucepan, heat olive oil over medium heat. Add onion; cook and stir for 4–5 minutes, until tender. Add tomatoes, shrimp, and sliced sausages; bring to a simmer and cook for 2–3 minutes.
When rice is cooked, add to saucepan; cook and stir for 3–4 minutes, until blended. Serve immediately.

Shrimp de Jonghe

The bread crumb mixture for this elegant dish can be prepared ahead of time. Purchase cooked, shelled, and deveined shrimp from your butcher.

INGREDIENTS | SERVES 6

3 cloves garlic, minced

¹⁄₂ teaspoon salt

¹⁄₂ cup butter, softened

1¹⁄₂ cups fine bread crumbs

¹⁄₄ teaspoon dried marjoram leaves

¹⁄₄ teaspoon dried tarragon leaves

¹⁄₈ teaspoon white pepper

2 pounds cooked, shelled shrimp, thawed if frozen

¹⁄₄ cup lemon juice

Purchasing Shrimp

You can find cooked, shelled, and deveined shrimp in the meat aisle of the regular grocery store. This product is also stocked in the freezer section of the meat aisle; thaw according to package directions. Fresh cooked shrimp should be used within two days. It should smell sweet and slightly briny; if there is any off odor, do not buy it.

Preheat oven to 425°F. In medium bowl, mash garlic with salt to form a paste. Add butter and beat until combined. Add bread crumbs, marjoram, tarragon, and white pepper and mix well.
Butter a 2-quart casserole dish. In large bowl, combine shrimp and lemon juice and toss to coat; then drain shrimp.
Layer shrimp and bread crumb mixture in prepared casserole dish. Bake for 15–20 minutes, until hot and bread crumbs begin to brown. Serve immediately.

Shrimp Pesto Ravioli

You can use fish fillets, cut into cubes, in place of the shrimp, or substitute bay scallops. Serve this easy dish with some breadsticks and a fruit salad.

INGREDIENTS | SERVES 4

1 tablespoon olive oil

1 red bell pepper, chopped

1 pound shelled, deveined large raw shrimp, thawed if frozen

1 (9-ounce) package refrigerated cheese ravioli

1¹⁄₂ cups water

³⁄₄ cup pesto sauce

¹⁄₂ cup grated Parmesan cheese

In large heavy skillet, heat oil over medium heat. Add red bell pepper and stir-fry for 3–4 minutes, until crisp and tender. Add shrimp; cook and stir for 4–6 minutes, until shrimp curl and turn pink. Remove shrimp and peppers from skillet.
Add ravioli and water to skillet and bring to a boil over high heat. Reduce heat to medium-high, cover, and simmer for 4–6 minutes, until ravioli are hot, stirring occasionally.
Drain off excess liquid and return shrimp and peppers to skillet. Cook over medium-high heat, stirring occasionally, until shrimp are cooked and mixture is hot. Stir in pesto, place in serving dish, sprinkle with cheese, and serve.

Honey Mustard Salmon

Honey and mustard make an irresistible flavor combination with rich and savory salmon fillets. You can multiply this recipe for a larger crowd; marinating and cooking times remain the same.

INGREDIENTS | SERVES 4

¹⁄₃ cup honey mustard salad dressing

2 tablespoons honey

¹⁄₂ teaspoon dill seed

2 tablespoons butter, melted

4 (6-ounce) salmon fillets

Menu Ideas

Any fish dish is delicious served with a salad made from baby spinach. Toss together spinach, sliced water chestnuts, sliced mushrooms, and red bell pepper, and drizzle with some creamy garlic salad dressing. Top it with croutons or Parmesan shavings. Add some ready-to-bake breadsticks and your meal is complete.

In shallow casserole dish, combine salad dressing, honey, dill seed, and butter and mix well. Add salmon fillets and turn to coat. Cover and let stand at room temperature for 10 minutes.
Prepare and preheat grill or broiler. Remove salmon from marinade and place, skin-side down, on grill or broiler pan. Cover and grill, or broil, 6 inches from heat for 8–12 minutes, until salmon is cooked and flakes when tested with a fork, brushing with remaining marinade halfway through cooking time. Discard remaining marinade. Serve immediately.

Fruity Tuna Steaks

Curry powder, orange juice, and apricot jam add great flavor to tender tuna steaks. Because the steaks are simmered in the sauce, they pick up more flavor.

INGREDIENTS | SERVES 4

2 tablespoons olive oil

1 onion, chopped

2 teaspoons curry powder

¹⁄₃ cup frozen orange juice concentrate

2 tablespoons water

¹⁄₄ cup apricot jam

Salt and pepper to taste

4 (6-ounce) tuna steaks

In heavy skillet, heat olive oil over medium heat. Add onion; cook and stir for 2 minutes. Sprinkle curry powder over onions; cook and stir for 2–3 minutes longer, until onions are crisp and tender.
Add orange juice concentrate and water to skillet, along with apricot jam and salt and pepper. Bring to a boil; then reduce heat to a simmer and add tuna. Cook for 8–10 minutes per inch of thickness, turning tuna once during cooking time, until fish flakes when tested with fork. You can serve tuna medium-rare if you like.
Place tuna on serving plate. If necessary, reduce sauce by turning heat to high and simmering until thickened, 3–4 minutes. Pour sauce over tuna and serve.

Steamed Spicy Scallops

A peppery wine sauce finished with butter coats these tender scallops that are steamed to perfection.

INGREDIENTS | SERVES 4–6

2 tablespoons olive oil

4 cloves garlic, minced

1 serrano pepper, minced

1 cup dry white wine

2 pounds sea scallops

1 teaspoon salt

¹⁄₈ teaspoon cayenne pepper

2 tablespoons butter

Scallops

There are three kinds of scallops available. Sea scallops are the largest, about 30 to the pound, and are white, sometimes with an orange tint. Bay scallops are smaller, about 50 to the pound, and are sweet and white with a hint of pink. Calico scallops, the smallest of all, are darker in color and not as tender.

In large saucepan, heat olive oil over medium heat. Add garlic and serrano pepper; cook and stir for 2–3 minutes, until fragrant. Add wine, reduce heat to low, and simmer while cooking scallops.
Meanwhile, place water in the bottom of a steamer and bring to a boil over high heat. Sprinkle scallops with salt and cayenne pepper and place in steamer top. Place over boiling water, cover, and steam scallops for 2 minutes. Gently stir scallops, cover again, and steam for 2–5 minutes, until scallops are opaque.
Remove serrano pepper sauce from heat and swirl in butter until melted. Place scallops on serving plate and top with sauce. Serve immediately.

Fish Creole

You can use any mild white fish fillets in this flavorful recipe; halibut, orange roughy, grouper, or cod would be good choices.

INGREDIENTS | SERVES 6

¹⁄₂ cup chili sauce

1¹⁄₂ cups pasta sauce

2 cups medium cooked shrimp

2 tablespoons olive oil

6 (4- to 6-ounce) mild whitefish fillets

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon red pepper flakes

2 tablespoons lemon juice

Preheat oven to 450°F. In medium saucepan, combine chili sauce and pasta sauce; bring to a boil over medium-high heat. Reduce heat to medium and simmer for 5 minutes, stirring frequently. Stir in shrimp, cover, and remove from heat.
Meanwhile, place oil in glass baking dish. Arrange fish in dish and sprinkle with salt, pepper flakes, and lemon juice. Bake for 8–10 minutes or until fish flakes easily when tested with a fork. Place on serving dish and top with shrimp sauce. Serve immediately.

Microwave Shrimp Scampi

This dish can be multiplied to serve more people. You must proportionally increase the microwave cooking time: if you double the shrimp, double the cooking time.

INGREDIENTS | SERVES 4

1 cup jasmine rice

2 cups chicken broth

2 lemons

¹⁄₂ cup butter

1¹⁄₂ pounds medium raw shrimp, cleaned

¹⁄₄ teaspoon garlic powder

¹⁄₈ teaspoon garlic pepper

¹⁄₂ teaspoon garlic salt

Quick-Cooking Rice

You don’t have to use instant rice when you want some in a hurry. Read labels at the grocery store. There are some kinds of rice, including Texmati and jasmine, that cook in only 15 minutes. As a bonus, these rice varieties are fragrant and full of flavor.

Combine rice and chicken broth in medium saucepan and bring to a boil over high heat. Cover pan, lower heat to medium-low, and simmer for 15 minutes.
Meanwhile, grate lemon zest from lemons and squeeze juice. Combine the zest, juice, and butter in microwave-safe dish. Microwave on high for 2 minutes. Sprinkle shrimp with garlic powder, garlic pepper, and garlic salt and add to butter mixture; toss to coat shrimp. Cover and microwave on high for 2 minutes. Uncover dish, stir shrimp, cover, and microwave on high for 1–3 minutes longer, until shrimp curl and turn pink.
Let shrimp stand, covered, for 2–3 minutes. Fluff rice with a fork. Serve shrimp and sauce over rice.

Coconut Shrimp Tempura

Baking the battered shrimp instead of deep-frying takes much of the work out of this classic appetizer. These taste delicious on their own, or you can serve them with a spicy dipping sauce, such as Asian chili sauce.

INGREDIENTS | SERVES 4

1 cup unsweetened coconut flakes

2 eggs, refrigerated

2 cups ice-cold water

2 cups rice flour

1 pound (about 24) large shrimp, peeled, deveined, tail on

Terrific Tempura Batter

Few fried foods are as irresistible as Japanese tempura, consisting of seafood or vegetables coated in a light, crispy batter. It’s easy to make this restaurant favorite at home—just remember to use ice water and a cold egg, and to not overbeat the batter.

Preheat the oven to 450˚F. Spray a baking sheet with nonstick cooking spray. Place the coconut flakes in a bowl.
In a medium bowl, beat the eggs and then stir in the ice water.
Stir in the flour until the batter has a runny consistency similar to pancake batter. Add more flour or ice water if needed.
Coat each shrimp in the batter, using your fingers to do so. Dip the shrimp into the coconut, holding it by the tail, and then lay it on the baking sheet. Continue with the remainder of the shrimp.
Bake the shrimp until it is golden brown on the bottom (4–5 minutes). Turn over and cook the other side until done. Serve immediately.

Baked Fish Fillets

Cooking the vegetables with the fish means they are flavored with the natural fish juices and lemony soy sauce mixture. Cooked rice is all that’s needed to turn this into a complete meal.

INGREDIENTS | SERVES 4

1 tablespoon soy sauce

1 tablespoon lemon juice

2 teaspoons bottled minced ginger

Black pepper, to taste

¹⁄₂ teaspoon Asian chili sauce, or to taste

1 teaspoon salt

1 pound fish fillets, fresh

¹⁄₂ pound broccoli florets

10 baby carrots, cut in half

Selecting Fresh Fish

When choosing fish fillets, look for a clean smell and a firm texture, without any discoloration or brown spots. Avoid fish that have a strong fishy smell or yield to gentle pressure. When selecting whole fish, check for bright eyes and a shiny skin.

Preheat oven to 375˚F.
In a small bowl, stir together the soy sauce, lemon juice, ginger, pepper, and chili sauce. Rub the salt over the fish fillets to season.
Cut four sheets of foil, each at least 12-inch square. Place each fish fillet in the middle of a sheet of foil and brush the fillet with a portion of the lemon juice mixture. Place ¹⁄₄ of the broccoli and carrots around the fish.
Fold the foil over the fish and vegetables, crimping the edges to seal. Continue with the remainder of the fish fillets.
Bake at 375˚F for 15–20 minutes, until the fish is cooked through and flakes easily (be careful not to overcook the fish). Serve immediately.

Easy Seafood Rice Pilaf

Microwaving the rice considerably shortens the cooking time in this simple shrimp and rice dish.

INGREDIENTS | SERVES 4

1¹⁄₂ cups long-grain white rice

3 cups chicken broth

1 tablespoon olive oil

1 onion, peeled, chopped

2 cloves garlic, finely chopped

¹⁄₂ teaspoon paprika, or to taste

1 teaspoon salt

³⁄₄ pound large shrimp, shelled, deveined

1 tablespoon lemon juice

Place the rice and broth in a microwave-safe casserole dish. Cover with microwave-safe plastic wrap. Cook the rice on high heat for 8 minutes.
Check and continue microwaving until the rice is cooked (about an additional 10 minutes). Do not stir the rice. Once the rice is finished cooking, let it stand for 5 minutes.
While the rice is cooking, heat the olive oil in a skillet on medium-high heat. Add the onion and garlic. Sprinkle the paprika over the onion. Sauté for 4–5 minutes, until the onion is softened (turn the heat down to medium if cooking too fast).
Sprinkle the salt over the shrimp and add to the pan. Splash the shrimp with the lemon juice and sauté until they turn pink (about 3–5 minutes), taking care not to overcook.
Fluff the rice with a fork. Stir in the shrimp mixture. Serve hot.

Shrimp Pad Thai Stir-Fry

Boiling the soaking water for the noodles shortens the amount of time it takes for them to soften. If you purchase shrimp that is already peeled and deveined, and soften the noodles ahead of time, this pad thai will be ready in under 15 minutes.

INGREDIENTS | SERVES 4

8 ounces rice stick noodles

2 tablespoons lemon juice

2 tablespoons white vinegar

1¹⁄₂ tablespoons tomato sauce

2 tablespoons brown sugar

2 tablespoons vegetable oil

2 teaspoons bottled minced garlic

1 tablespoon bottled chopped red jalapeño peppers

20 large shrimp, peeled, deveined

2 eggs, beaten

1 cup mung bean sprouts

1 cup chopped fresh cilantro leaves

¹⁄₃ cup chopped peanuts

A Southeast Asian Specialty

Thailand’s signature noodle dish, pad thai—literally meaning Thai fried dish or mixture—has a universal appeal. The distinguishing characteristic of pad thai is the intriguing mixture of sweet-and-sour and spicy flavors. For an extra touch, serve the pad thai with an assortment of lime wedges, red chilies, and extra peanuts.

In a microwave-safe bowl, bring 4 cups of water to a boil (this will take 3–5 minutes). Remove the bowl from the microwave. Place the noodles in the boiling water to soften. In a small bowl, stir together the lemon juice, vinegar, tomato sauce, and brown sugar.
Heat the vegetable oil in a wok or large skillet. When the oil is hot, add the garlic and chopped jalapeños. Stir-fry for a few seconds; then add the shrimp. Cook until the shrimp turn pink (about 2 minutes).
Push the shrimp to the side of the skillet and add the beaten egg in the middle. Scramble the egg in the pan.
Add the softened noodles. Stir the lemon juice and tomato sauce mixture and pour over the noodles.
Stir in the mung bean sprouts. Stir in the cilantro leaves. Stir-fry for a couple of minutes to combine the ingredients. Garnish with the chopped peanuts before serving.

Sicilian-Style Swordfish

Lemon juice tenderizes the fish while olive oil disperses the flavor of the herbs in this easy recipe. If you don’t have bottled minced garlic on hand, you can substitute ¹⁄₄ teaspoon garlic powder or 2 minced garlic cloves.

INGREDIENTS | SERVES 4

¹⁄₃ cup olive oil

¹⁄₃ cup lemon juice

2 teaspoons bottled minced garlic

¹⁄₂ teaspoon dried oregano

2 teaspoons dried parsley

¹⁄₄ teaspoon black pepper

4 swordfish steaks

Preheat the broiler. Spray the broiling rack with nonstick spray.
In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, parsley, and pepper.
Pour the marinade into a large resealable plastic bag. Add the swordfish and close up the bag. Marinate for 10 minutes, turning once or twice to make sure the steaks are coated.
Place the swordfish on the broiling rack approximately 4 inches from the heat source. Broil for 4 minutes, turn, and cook for 4–6 minutes more, until the swordfish is just done. Serve immediately.

Seafood Au Gratin

If using frozen fish fillets, thaw before cooking. You can spice up the dish by adding a pinch of paprika to the white sauce.

INGREDIENTS | SERVES 4

4 tablespoons unsalted butter

3 tablespoons flour

¹⁄₂ teaspoon dried dill weed

³⁄₄ cup milk

¹⁄₄ cup heavy cream or whipping cream

¹⁄₂ teaspoon ground nutmeg, or to taste

¹⁄₈ teaspoon black or white pepper, or to taste

1 teaspoon lemon juice

1 pound fish fillets

1 teaspoon salt

¹⁄₂ cup grated Cheddar cheese

Preheat the oven to 375˚F. Spray an 8″ × 8″ baking dish with nonstick cooking spray.
In a small saucepan, melt the butter on low heat. Add the flour and blend it into the melted butter, stirring continually until it thickens and forms a roux (3–5 minutes). Stir in the dill weed.
Increase the heat to medium. Slowly add the milk and the cream, stirring with a whisk until the mixture has thickened. Stir in the nutmeg, pepper, and lemon juice.
Rub the salt over the fish to season. Lay the fish fillets out in the baking dish.
Pour the white sauce over the fish. Sprinkle the cheese on top.
Bake the fish for 25 minutes, or until it is cooked through. Serve immediately.

Teriyaki Shrimp

A combination of sweet and spicy flavors, Asian sweet chili sauce is available in the ethnic or international section of most supermarkets.

INGREDIENTS | SERVES 4

1 pound large shrimp, shelled, deveined, tail on

¹⁄₂ teaspoon salt

3 tablespoons vegetable oil, divided

1 teaspoon minced garlic

1 teaspoon minced ginger

1 teaspoon Asian sweet chili sauce

¹⁄₂ pound snow peas

¹⁄₃ cup teriyaki sauce

2 green onions, chopped into thirds

Quick-Cooking Seafood

Speedy cooking times make seafood the perfect choice for busy weeknights. In fact, the main concern when preparing fish and shellfish is to not overcook it. Overcooked seafood loses its natural juiciness and can be rather tough. Cook fish until the skin flakes easily with a fork. For shrimp and prawns, cook until the skin just turns pink.

Place the shrimp in a bowl and toss with the salt.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Stir for a few seconds; then add the shrimp. Stir-fry the shrimp, stirring constantly, until they turn pink (about 2 minutes). Remove the shrimp from the pan.
Heat 1 tablespoon oil in the pan. Add the garlic, ginger, and chili sauce. Stir for a few seconds; then add the snow peas. Stir-fry for 2 minutes, stirring constantly. (Splash the snow peas with 1 tablespoon of water if they begin to dry out.)
Add the teriyaki sauce to the pan and bring to a boil.
Return the shrimp to the pan. Stir in the green onion. Stir-fry for a minute to combine all the ingredients. Serve hot.

Fish Stick Casserole

Here’s a way to put leftover pasta and sauce to use.

INGREDIENTS | SERVES 2

1 cup frozen peas

2 cups leftover pasta with sauce

12 fish sticks

1 (10-ounce) can cream of mushroom soup

Preheat the oven to 425˚F. Grease a 8″ × 8″ baking dish.
Place the frozen peas in a microwave-safe bowl. Cover with microwave-safe plastic wrap, leaving one corner open to vent steam. Microwave the peas on high heat for 2 minutes, and then for 30 seconds at a time, until cooked (total cooking time should be 2–3 minutes).
Spread 1 cup of the leftover pasta over the bottom of the baking dish. Carefully arrange the fish sticks on top. Stir together the soup and microwaved peas. Spoon over the fish sticks.
Spread the remaining cup of leftover pasta on top. Bake for 30 minutes, or until the fish sticks are fully cooked. Serve hot.

Pan-Fried Tilapia

Breaded and pan-fried fish is a wonderful way to get your children to try fish. Always attempt mild fish such as tilapia, mahi-mahi, or swordfish first.

INGREDIENTS | SERVES 4

3 tablespoons olive or canola oil

1 cup flour or quick-mixing flour (Wondra)

Garlic powder to taste

Salt and pepper to taste

2 eggs, beaten

4 tilapia fillets

The Benefits of Fish

Studies have proven that fish is one of the most important foods to incorporate into your diet. Include shellfish, such as shrimp, scallops, mussels, or clams, in pasta for a delicious fish dish. Even if fish is not one of your favorites, try to get your family to enjoy it in some fashion!

Heat oil in skillet over low heat.
Mix flour with garlic powder, salt, and pepper.
Dip fish fillet in egg, and then flour mixture.
Pan-fry until golden brown, 5–6 minutes on each side, turning once. Serve hot.

Pan-Seared Sea Scallops

Restaurant-quality sea scallops are now available to the general public. Ask for fresh diver sea scallops; large, sweet, and succulent, these are a true treat!

INGREDIENTS | SERVES 4

4 tablespoons butter, divided

1¹⁄₄ pounds large sea scallops, abductor muscle removed, rinsed and patted dry with paper towels

¹⁄₄ teaspoon salt

Freshly cracked black pepper

¹⁄₄ cup chopped shallots

¹⁄₂ cup chicken stock

2 tablespoons freshly squeezed lemon juice

1 teaspoon lemon zest

1 tablespoon chopped fresh parsley

Butter Facts

Butter rapidly absorbs flavors like a sponge. Regular butter can be stored in the refrigerator for up to 1 month, wrapped airtight. Unsalted butter should be stored for no longer than 2 weeks in the refrigerator.

Melt 3 tablespoons of the butter in a large nonstick skillet over medium-high heat. Season the scallops with salt and pepper and cook until seared, about 3–4 minutes per side. Transfer the scallops to a plate and tent with tinfoil to keep warm.
Add the remaining tablespoon of butter to the pan. Add the shallots and cook until soft, about 4 minutes, stirring frequently. Add the stock and lemon juice and bring to a simmer. Cook until slightly reduced, about 4 minutes.
Add the lemon zest and parsley and simmer for about 1 minute. Taste and adjust seasoning as desired. Transfer the scallops to serving plates and drizzle with the pan sauce. Serve hot.

Seared Ahi Tuna Steaks with Garlic

The success of this recipe depends on having fresh, high-quality fish. The simple olive oil sauce lets the tuna shine through.

INGREDIENTS | SERVES 4

4 (8-ounce) ahi tuna steaks, 1-inch thick

¹⁄₂ teaspoon seasoned salt

Freshly cracked black pepper

3 tablespoons olive oil

4 tablespoons minced garlic

3 tablespoons Worcestershire sauce

Dash hot pepper sauce

1 tablespoon Dijon mustard

3 tablespoons freshly squeezed lemon juice

Roasting Garlic

Roasted garlic can usually be substituted for fresh garlic in most recipes. To roast garlic, cut off the very top of a garlic bulb to expose the tips of the cloves. Sprinkle the bulb with a little olive oil, salt, and pepper, and wrap in tinfoil. Bake in a 350°F oven for about 1 hour. Roasted garlic is a great spread on vegetables and a delicious flavor addition to sauces, soups, and stews. A full bulb will serve 4 adults and has 3g of carbohydrates per serving.

Heat a heavy nonstick skillet over high heat until wisps of smoke start to appear. Pat the tuna steaks dry with paper towels and season with salt and pepper. Add the tuna steaks to the skillet and quickly sear until the underside is a rich golden brown, about 2 minutes. Flip the steaks and brown the other side. (The steaks will be very rare in the center.) Reduce heat and cook for several more minutes if you prefer the tuna less rare. Transfer the steaks to a plate and tent with tinfoil to keep warm.
Allow the pan to cool slightly and then add the olive oil, garlic, Worcestershire, hot pepper sauce, and Dijon. Cook until the garlic is soft but not brown, about 2 minutes. Stir in the lemon juice and any accumulated juices from the tuna. Adjust seasoning to taste.
To serve, place the tuna steaks on serving plates and drizzle the sauce on top. Serve hot.