2 teaspoon butter or olive oil
2 large cloves garlic, sliced thinly
1 large bunch of spinach, washed thoroughly
Preparation Instructions
1. In a large skillet, heat the butter or olive oil. Add the garlic and cook and stir until fragrant, about 1-2 minutes. Add the spinach along with a pinch of salt and pepper, stirring and cooking until wilted and tender. Set aside to keep warm.
2. In a heavy skillet (not non-stick), heat about 1 teaspoon butter until foamy. When the foam subsides and the butter begins to brown, salt the scallops on one side and place them salt side down into the skillet. Do not place the scallops too close together or they won’t sear properly, so work in batches if you have to. Do not disturb the scallops until the bottoms are crisp and brown (45 seconds to a minute). Carefuly salt the other side of the scallops and turn them over. Cook for another 45 seconds to a minute or until brown and crisp. Serve on a bed of spinach.
1 pound sea scallops
1/4 tsp salt
1/4 tsp pepper
1/2 cup bread crumbs
2 tbsp butter
1/2 cup slivered almonds
2 tbsp parsley, chopped
Preparation Instructions
1. Rinse scallops in cold water, Pat dry with paper towels. Sprinkle with salt and pepper. Roll in bread crumbs.
2. Melt butter in skillet. Add scallops and saute over med heat, browning them well on both sides. Total cooking time is approximately 4 minutes.
3. Garnish with almonds and parsley. Serve immediately.
1 pound sea scallops
1 tablespoon olive oil
1/2 pound dried pasta
4 Roma tomatoes, chopped
1/2 bunch cilantro, chopped
2 tablespoons balsamic vinegar
Juice of 1 lime (about 2 tbsp)
1 shallot, minced, or 2 tbsp green onion, chopped
1 tablespoon olive oil
1 clove garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon salt
Preparation Instructions
1. Cook pasta according to package directions and drain. Set aside. Keep warm.
2. In a non-stick sauce pan saute the scallops in 1 tablespoon olive oil for 2-4 minutes, turning and stirring frequently. Set aside
3. Combine remaining ingredients in saucepan. Mix. Heat 2-3 minutes.
4. Add scallops to sauce and heat through. Toss quickly with pasta. Serve immediately.
1 pound sea scallops
1/2 tbls olive oil
1/2 cup mushrooms, thinly sliced
1/4 cup green onion, minced
1 clove garlic, minced
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 cup dry sherry
1/4 cup parsley, chopped
Preparation Instructions
1. Heat oil in a large frying pan. Saute mushrooms, onion, garlic, pepper and salt until mushrooms are tender.
2. Add scallops and sherry. Cook over very high heat until sherry is reduced by half. When finished, there should be only a very light brown sauce glazing the scallops.
3. Sprinkle with parsley.
1 1/2 lbs Alaskan scallops
2 tablespoons finely diced red onion
1 1/2 cups balsamic vinegar
1/3 cup sugar
Wooden skewers, soaked in water
olive oil
Preparation Instructions
1. Combine all of the above listed Tomato Salsa ingredients in a large bowl, season with salt and pepper to taste and set aside.
2. Simmer the 1 1/2 cups balsamic vinegar and the sugar in a small saucepan until reduced by a third. Cool at room temperature.
3. Preheat the grill until very hot. Skewer the scallops so that they are easier to handle on the grill.
4. Brush the scallops with olive oil and season with 2 teaspons salt and 1/4 teaspoon pepper. Grill the scallops for 1 to 2 minutes on each side, or saute the scallops in olive oil.
5. Arrange the scallops on warm plates and drizzle with balsamic glaze. Garnish with tomato salsa.
1 1/2 pounds Alaskan Rockfish
1 pound onions, chopped
2 tablespoons olive oil
3 cloves garlic, minced
1/2 to 1 whole jalapeno or serrano pepper, seeded and minced
1 tablespoon fresh chopped oregano or 1 tablespoon dried oregano
8 large Spanish or Italian green olives, pitted and chopped
1/8 teaspoon connamon
2 tablespoons capers, chopped
2 1/2 cups peeled canned tomatoes
1 bay leaf
Juice of 1 lime
Preparation Instructions
1. Saute Onions in hot oil until they begin to soften and color. Add garlic and jalapeno and cook for 30 seconds.
2. Add oregano, olives, cannamon, and capers to the onion mixture. Stir. Squeeze tomatoes. Add to mixture, along with bay leaf. Simmer for 10 minutes. Refrigerate.
3. To serve, wash fish and squeeze lime juice over it. Refrigerate for no more than 1 hour.
4. Reheat sauce slowly. Arrange fish in a large skillet, spoon the sauce over it, and cook. remove bay leaf and serve the fish with its sauce over boiled potatoes or rice.
1. Cut fish into 1-inch boneless cubes.
2. Saute onions in olive oil over medium-high heat until they begin to turn clear.
3. Add garlic and saute for two more minutes or until the garlic turns bright white. Be careful not to burn the garlic. Reduce heat to medium and add carrots and celery, tomatoes, potatoes, water, 2 tablespoons parsley, bouillon, and seasonings. Cover and simmer 20 minutes.
4. Add Alaskan Rockfish and simmer 5-10 minutes or until the fish flakes when tested with a fork. Sprinkle with remaining parsley.
1 pound Alaskan Rockfish fillets
2 tablespoons lite soy sauce
1 tablespoon sugar
1 tablespoon fresh ginger, finely grated
1 clove garlic, minced
1/8 teaspoon black pepper
1/8 teaspoon salt
Preparation Instructions
1. Combine soy sauce, sugar, ginger, garlic, pepper and salt.
2. Arrange fish on steaming rack. Brush fish with soy-ginger mixture.
3. Place rack over boiling water. Cover. Steam 10 minutes or until fish flakes when tested with a fork. Brush occasionally with soy-ginger mixture.
1. Preheat oven to 375. Wash fillets and pat dry. Set aside. Cook and drain spinach. Mix together sour cream, onion, flour, lemon juice and salt. Add half this mixture to spinach and place in bottom of shallow baking dish.
2. Arrange fillets and sliced mushrooms on top. Spread remaining mixture over fillets. Sprinkle with paprika and bake 30 minutes.
2 lbs Alaska King crab or Dungeness crab legs and claws
6 to 8 long sprigs rosemary (approx 1 1/2 oz)
1 large lemon, thinly sliced
1/4 cup olive oil
4 cloves garlic, chopped
1/4 tsp dried red pepper flakes
Preparation Instructions
1. Preheat the oven to 450 degrees F.
2. Lay the crab portions in a 9-by-13 inch baking dish and top with rosemary sprigs and lemon slices.
3. Add the olive oil, garlic and pepper flakes and season generously with salt and pepper.
4. Toss to coat the crab pieces evenly with the seasonings, arranging them finally in an even layer with most of the roesmary and lemon underneath.
5. Roast the crab until the flesh is just opaque through (use body portions to judge; their flesh will be more visible), about 15 minutes for raw crab, or until the precooked crab is heated through, 7 to 10 minutes.
6. Transfer the crab pieces to a serving platter, surround them with the rosemary sprigs and lemon slices and serve. Have a discard bowl available for the shells, and provide plenty of napkins.
Substitutions: King crab legs and claws or pre-split jumbo King crab. If using unsplit king crab, split the shells before roasting to allow the flavors to penetrate the meat.
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