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Category: Seafood

Seafood Delight

Seafood Delight

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Yield: 1 to 2

Adapted from Sue & Gambo

Mmm, scallops, shrimp and vegetables in a nice white sauce.

  • 5oz sea scallops
  • 5oz shrimp (21-25 or 26-31)
  • 1oz pea pods
  • 1oz broccoli
  • ½oz carrot
  • 1oz red onion
  • salt
  • pepper
  • oil

Slurry:

  • 1TBS corn starch
  • 2TBS water

Sauce:

  • ¼cup water
  • 2TBS oyster sauce
  • 1tsp Shaoxing rice wine
  • 1tsp sugar

Lightly season the shrimp and scallops with salt and pepper and mix well and set aside.

Slurry:

Mix corn starch and water, set aside.

Premix sauce:

Combine ¼ cup water, 2 TBS oyster sauce, 1 tsp Shaoxing wine and 1 tsp sugar. Mix well, set aside.

Stir fry:

Add 1-2 TBS oil to hot wok or skillet.

Add shrimp and scallops, brown on first side, flip brown on other side. Stir until shrimp is done. Remove shrimp to paper towel lined plate. When scallops done, remove to paper towel plate. Clean wok.

Add another TBS of oil to wok.

Add onion, carrots, broccoli and pea pods to wok and stir fry.

Add premix sauce to wok with vegetables a bit at a time and stir.

Return shrimp and scallop to wok. Mix and add slurry.

Stir for 30 seconds, until thickened.

Serve

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Salmon with Caper-Anchovy Butter

Salmon with Caper-Anchovy Butter

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Yield: 2 Servings

Adapted from: Epicurious

“I’m addicted to the salmon with caper butter served at Marcello’s Ristorante in Suffern, New York,” says Anne Bergamo of Harriman, New York. “I’d love to be able to make the dish for a party — or just to add a little flair to a weeknight dinner.”

Caper anchovy garlic butter:

  • 2garlic cloves
  • 2anchovy fillets
  • 1TBS drained capers
  • ½TBS fresh lemon juice
  • ½TBS Cognac
  • ½TBS chopped fresh parsley
  • ¼tsp ground black pepper
  • ¼cup (½ stick) butter, room temperature

Salmon:

  • 26 to 8-oz salmon fillets


Prepare butter:

Blend first 7 ingredients in food processor.

Add butter and process until well blended. Season to taste with salt.

Lay sheet of plastic wrap on work surface. Transfer butter mixture to plastic wrap and roll to form 9-inch-long log. Freeze until firm, for about 1 hour. (Caper-anchovy butter can be prepared 1 week ahead. Keep frozen. Let butter soften slightly before using.)

Broil salmon:

Position oven rack about 6 inches below broiler; preheat broiler.

Place salmon fillets on broiler pan and sprinkle with salt and pepper. Broil salmon until just cooked through, about 8 minutes. Transfer to plates.

Serve:

Cut caper-anchovy butter into ½-inch-thick slices. Top each salmon fillet with 2 slices butter (reserve any remaining butter for another use).

Serve salmon fillets hot.

Pasta, Creamy Angel Hair with Shrimp & Broccoli

Pasta, Creamy Angel Hair with Shrimp & Broccoli

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Yield: 2 Servings

Scott Nowell

A simple pasta dish with lots of room for variation. With a flavor profile like creamy shrimp scampi, you could use other pastas, proteins, and vegetables to soot your mood.

  • oz broccoli florets
  • 12lb raw shrimp, shelled and deveined
  • 6oz angel hair pasta
  • 4TBS olive oil, divided
  • 2TBS butter
  • 1TBS garlic, minced
  • 6oz heavy cream
  • 1TBS parsley, chopped
  • Kosher salt & pepper

Heat 4 quarts of water in a large pan. When water boils, add a strong TBS of Kosher salt.

Broccoli/vegetable:

Add broccoli to salted water and boil until just tender, for about 2 minutes. Using a sieve or spider, transfer the broccoli to a medium bowl. Add some cold water to stop cooking and then drain broccoli.

Pasta:

Add the angel hair or other pasta to the boiling water and cook until just al dente. Reserve 1 cup of pasta water. Drain the pasta.

Final:

Return the pan to the heat and reduce the heat to medium. Add 2 TBS olive oil, 2 TBS butter, shrimp and garlic to pan. Sauté for 2 minutes and return the pasta to the pan. Add the broccoli and cream to the pan. Mix well and add some reserved pasta water if the sauce is too thick. The pasta should not be too dry.

Season to taste with salt and pepper. Remove to a serving bowl and garnish with parsley.

Shrimp Chop Suey

Shrimp Chop Suey

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Yield: 4 to 6

Cook! Stacey Cook

Shrimp, broccoli, zucchini and mixed vegetable stir fry.
Prep: 10 Cook: 10

Prep:
3 slices of ginger
3 cloves of garlic, minced
4 oz zucchini, halved lengthwise and sliced on a diagonal into thick slices
3 oz celery, sliced on a diagonal into thick slices
6 oz cabbage, cut into 2-inch pieces, separated
3 oz broccoli, cut into bite sized florets
2 oz carrot, sliced lengthwise into thin slices, about 2-inches long

Marinate:
12 oz peeled shrimp
pinch salt
pinch sugar
pinch white pepper powder
1 tsp cornstarch
1 tsp water, mix evenly, add
1 tsp sesame oil, mix

Slurry:
1/2 cup water
3/4 tsp cornstarch


Cook:
Heat skillet over medium high heat, add
1 TBS oil, when hot, add
pinch sugar
pinch salt, add
Broccoli
Carrots
Celery, stir fry for about 40 seconds, add
1 tsp Shaoxing rice wine, stir fry until evaporated, remove to plate.

Add:
1 TBS oil, when hot, add
pinch sugar
pinch salt, add
Cabbage
Zucchini, stir fry for about 30 seconds, add
1 tsp rice wine stir fry until evaporated, remove to plate.

Add:
1 TBS oil, when hot, add
Ginger slices
Marinated shrimp, spread to a single layer and pan fry until bottoms are browned.
Flip over and pan fry other side. During this browning, add
Minced garlic to pan and stir until coated with oil. Add
1 tsp rice wine and cook until evaporated,

Add:
2 tsp oyster sauce
1 tsp dark soy sauce, stir fry to coat evenly, add
Slurry, BTB to thicken, return all vegetables to pan and toss to mix.
Serve.

Cod and Vegetables Stir Fry

Cod and Vegetables Stir Fry

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Yield: 4 to 6

Adapted from: Cook! Stacey Cook

Sauteed cod with zucchini and celery and a mild Asian sauce.

Prep:
2 cloves of garlic, minced
4 slices of ginger
2 stalks of green onion, white part ¼-inch, green 2-inches
2-3 stalks celery, sliced diagonally
8 oz zucchini, halved then sliced diagonally

Season fish:
18 oz fish fillet, cod, cut into 2-inch slices, season with
¾ tsp salt
pinch white pepper powder, mix, add
3 tsp cornstarch, mix evenly to coat

Chicken broth slurry:
½ cup unsalted chicken broth
1-2 tsp corn starch

Cook:
Heat skillet over medium-high heat, add
1 TBS oil, when hot add
⅜ tsp salt
pinch sugar, mix, add
celery
zucchini and stir fry for 1 minute. Remove to plate.

Add:
1 TBS oil, when hot add
Fish, lay out in pan around edges. Pan fry until brown. Turn fish over and add
white part of scallion, mix it around the center of pan.
Remove fish to the plate.

Add:
ginger, fry a bit, then add
garlic, cook 20 seconds, add
slurry, BTB to thicken into sauce, add
1 tsp soy sauce
⅛ tsp dark soy sauce
¼ tsp sugar, mix evenly, add
pinch white pepper
1 tsp sesame oil
green part of scallion, mix, return
fish, toss gently to coat

Shrimp and Snow Peas

Shrimp and Snow Peas

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Yield: 4 to 6

Cook! Stacy Cook

Delightful, yet simple, shrimp and snow peas.

Prep:

  • 4cloves of garlic, minced, divided to 2 portions
  • 2slices of ginger
  • ½onion, sliced into bite sized pieces, separated
  • 12oz snow peas, strings removed

Shrimp and marinade:

  • 12oz shrimp, peeled and deveined
  • small pinch sugar
  • small pinch salt
  • small pinch white pepper
  • 1tsp cornstarch
  • 1tsp sesame oil

Slurry:

  • ½cup water
  • 1tsp corn starch

Stir fry:

  • cooking oil as needed
  • small pinch sugar
  • small pinch salt
  • small pinch sugar
  • ¼tsp salt
  • 2tsp rice wine
  • ¼cup water
  • 2tsp rice wine
  • 1tsp soy sauce
  • ½tsp oyster sauce
  • ¾tsp dark soy sauce
  • 1pinch black pepper


Prep:

Mince garlic, slice ginger, remove strings from snow peas, set them aside.

Marinate:

Pat shrimp dry, add sugar, salt, white pepper, cornstarch and mix. Add sesame oil and mix. Set aside.

Make slurry.

Stir fry:

Heat 1 TBS oil into a hot pan, add a pinch each of sugar and salt. Mix. Add onion and stir fry. Remove to plate.

Add oil, if necessary, add 2 slices of ginger and sizzle for 10 seconds, add half of the garlic, sugar, salt and stir fry for 10 seconds.

Add snow peas and fry until coated in oil. Add 2 tsp rice wine, stir fry to let alcohol evaporate. Add ¼ cup water and cover for 10 seconds. Remove the cover and remove snow peas to plate.

Add oil if needed and add shrimp. Spread shrimp out to single layer and pan fry until browned on both sides. Add the remaining garlic and stir fry until shrimp are about 60% cooked. Add 2 tsp rice wine, Stir fry, when liquid evaporated, season with 1 tsp soy sauce, ½ tsp oyster sauce and ¾ tsp dark soy sauce. Stir fry and add slurry. Bring to boil, stirring until it thickens.

Return snow peas and onions to pan. Add some black pepper and give a few quick stirs, then serve.

Smelts

Smelts

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Yield: 2 to 3

Scott Nowell

My version of my mom’s fried smelts.

  • 1lb smelts
  • 1⁄4cup cornmeal
  • 1⁄2cup flour
  • salt & pepper
  • 1⁄2tsp paprika
  • vegetable oil


Clean:

Snip off the heads and gently pull out the entrails (guts), then rinse the fish in cold water and pat them completely dry with a paper towel.

Season & Dredge:

In a bowl or bag, toss the fish in a mixture of all-purpose flour, corn meal, salt, and paprika. Shake off any excess flour.

Fry:

Heat 1/4 to 1/2 inch of vegetable oil in a heavy skillet or frying pan to about 350°F. Carefully add the fish in a single layer and fry for 2 to 3 minutes on each side until they are golden and crispy.

Serve:

Remove with a slotted spoon, drain on paper towels, and season immediately with a pinch of salt.

Dad’s Broiled Halibut

Dad’s Broiled Halibut

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Yield: 2

Scott Nowell

My version of something my father cooked.

  • 1pound halibut fillet, cut into two pieces
  • French dressing

Set top oven rack to 6-inches below broiler.
Heat broiler on high.
Brush broiling pan with oil. Lay fish in pan, skin side down.
Brush fish with French dressing.
Broil for 7 to 9 minutes, until flesh flakes and glaze bubbles and browns.
Serve with steamed rice and a green vegetable.

Fish and Almost Chips

Fish and Almost Chips

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Yield: 4

Adapted from: WaPo

A gentle riff on British deep-fried fish and chips, the fish and potatoes are broiled instead of fried. But before you put them in the oven, you’ll marinate them in a pungent mixture of shallots (thinly sliced), garlic (minced or finely grated), chives (minced), oil, vinegar, lemon, salt and pepper.

  • nonstick cooking spray
  • 1½lb large red-skinned potatoes, sliced ¼-inch thick
  • water, as needed
  • 4medium shallots, thinly sliced
  • 3cloves garlic, minced or finely grated, divided
  • 3TBS minced fresh chives, divided
  • ¼cup plus 2 TBS extra-virgin olive oil, divided
  • fine salt
  • freshly ground black pepper
  • 46-oz cod fillets, ¾-inch thick
  • finely grated zest and juice of ½ lemon (3 TBS)
  • 2TBS white wine vinegar
  • 2tsp fresh thyme leaves
  • coarsely chopped fresh flat-leaf parsley leaves, for serving


Prep:

Position an oven rack 6 inches from the broiler element, preheat to 425°F. Line a half sheet pan with a double layer of foil, then grease it with cooking spray.

In a large microwave-safe bowl, combine the potatoes with a few TBS of water. Cover and microwave on HIGH for 8 minutes, or until almost tender, repositioning them halfway through for even cooking.

Carefully drain the water from the bowl, then transfer the potatoes to the prepared sheet pan. Add the shallots, ¼ cup of the oil, half of the chives and about one clove of the garlic, tossing to evenly combine. Season lightly with salt and pepper. Roast for 15 minutes, or until the potatoes have fully softened and started to brown. Remove from the oven and set aside.

Broil:

Preheat the broiler to HIGH.

While the potatoes are in the oven, wipe out the bowl used for the potatoes. To the bowl, add the cod, 2 TBS of olive oil, 2 TBS of vinegar, 2 cloves of garlic, zest and juice of half a lemon, and gently toss to evenly coat. Let the fish marinate until the oven has preheated to broil.

When the broiler is ready, place the fish on top of the potatoes and pour about half of the marinade over the fillets. Return the pan to the oven and broil for about 5 minutes, or to your desired degree of doneness. Some of the potatoes will brown and crisp at the edges, rotate the pan from front to back if they begin to burn.

Remove the sheet pan from the oven and top the fish and potatoes with the thyme, parsley and the remaining chives. Serve right away.

Seared Scallops with Champagne Sauce

Seared Scallops with Champagne Sauce

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Yield: 4

Adapted from: D’Artagnan

Scallops perfectly seared yielding a golden-brown crust. They can sit on top a bed of linguine or mashed potato, bathed in delicious champagne cream sauce. It doesn’t get much fancier than this!
Prep: 15 Cook: 15

  • Neutral oil
  • 16-20jumbo scallops, patted very dry
  • Kosher salt and freshly ground black pepper
  • Steamed asparagus, for serving (optional)

For the sauce:

  • 12oz demi-sec Champagne or sparkling wine
  • 1medium shallot, very finely chopped
  • 1cup fish stock or clam juice
  • 1cups heavy cream
  • squeeze of fresh lemon juice
  • 4TBS unsalted butter, chilled and cut into small cubes


Start the sauce:

Add Champagne and shallots to a medium saucepan and bring to a boil over high heat. Reduce until only a few spoons of liquid remain, about 20-30 minutes.

Once the Champagne is reduced, add fish stock. Bring back to a boil and cook for 6-7 minutes. Remove from heat and whisk in heavy cream and about ½ tsp salt.

Place back over medium heat and simmer, whisking occasionally, until thickened, 15 to 25 minutes.


Cook scallops:

Meanwhile, preheat a large skillet over medium-high heat. Season scallops with salt and pepper.

Once the pan is hot, add about a TBS of oil, swirl, and when it’s barely smoking, pat scallops dry once again then place in the pan spaced at least an inch apart.

Cook scallops without disturbing until they’re golden brown and release easily from the pan, 3 to 4 minutes. Turn each scallop and continue to cook for about 1 minute more. Remove to a warmed plate and tent with foil.


Finish:

When sauce is thickened to your liking, remove from heat and whisk in cold butter, a few cubes at a time, until fully incorporated. Taste for seasoning and adjust if desired.

Spoon the sauce over seared scallops and serve immediately with steamed asparagus or another vegetable side.