Pan Fried Scallops

Pan Fried Scallops

INGREDIENTS
DIRECTIONS

2lb Scallops Panamei
2 garlic cloves, minced
2 Tbsp butter
3 Tbsp finely chopped parsley
Sea salt
Freshly ground black pepper
Lemon wedges to serve

Rinse scallops under cold water.
Season scallops with salt & pepper.
Heat a skillet over medium-high, add butter and let it melt.
Add the garlic and sautée for 30 seconds.
Add the scallops and let them cook for 2 minutes each side.
Stir in the chopped parsley and serve it immediately.
Serve with lemon wedges, if desired.

Enjoy!

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Clams and Beans Soup

Clams and Beans Soup

INGREDIENTS
DIRECTIONS

2 lb Panamei clams
3 garlic cloves, chopped
¼ cup olive oil
1 small onion, thinly sliced
1 Tbsp Paprika
1 tsp red pepper flakes
1 cup white wine
Fresh parsley, roughly chopped
3 cups of cannellini beans
Salt & pepper, to taste

Add olive oil to a sautée pan and place over medium-high heat.

Add onion and garlic and sautée until almost tender, about 4 minutes.

Add paprika and red pepper flakes and cook an additional minute.

Add the clams, white wine, 1/2-1 cup water, and cover, stirring occasionally.

Allow it to steam until the clams open, about 4-5 minutes.

Season with salt & pepper and then add the cannellini beans.

Stir and let it absorb the flavors for a few minutes before serving.
Serve with crusty bread.

For an extra flavor and color, add a couple of cooked shrimp to the soup.

Enjoy!

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Seafood Chop Suey

Seafood Chop Suey

INGREDIENTS
DIRECTIONS

½ cup Panamei Scallops
½ cup Panamei Shrimp
½ cup Panamei Squid Rings
2 tbsp sesame oil
2 Tbsp white onion, chopped
1 clove garlic, minced
¾ cup broccoli florets
¼ cup carrots, sliced
1 cup cauliflower florets
½ cup baby corn, sliced
1/3 cup bell pepper. Sliced into 1 inch squares
1/3 cup celery stalks, sliced
1 cup snow peas
3 scallions, finely chopped
1 tsp fresh ginger, minced
1 tsp cornstarch mixed with 1 teaspoon dry sherry or water
1 tbsp soy sauce
1 tbsp fish sauce
2 tbsp toasted sesame seeds

Season seafood with salt and pepper. Set aside.

Heat oil over medium high heat in a wok and sautée onions and garlic.

Add the scallops and cook for one minute then add the shrimp, when ready to flip the shrimp, add the squid then cover and let it steam for another minute.

Remove the seafood from the wok and set aside. In the same pan, add broccoli, carrots, cauliflower, and baby corn and sautée for 2 minutes then add the water and cover, let simmer and steam for 4-5 minutes.

Add the bell pepper, celery and snow peas and sautée and season with soy sauce and fish sauce as desired.

Thicken the sauce a bit with the 1 Tbsp of corn starch dissolved in water.

Serve hot.

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Delicious Scallops Risotto

Delicious Scallops Risotto

INGREDIENTS
DIRECTIONS

FOR THE SCALLOPS:
½ lb Panamei scallops
1 Tbsp butter
Salt & pepper, to taste

FOR THE RISOTTO:
1 Tbsp butter
½ large onion, diced
1 garlic clove, minced
1 cup Arborio rice
3 tsp lemon juice
4 ½ cups chicken stock
½ cup of water
2 Tbsp fresh parsley
½ cup of grated Parmesan cheese
Salt & pepper, to taste

In a large pan, melt the butter over medium high.  Sautée the onion and garlic for about 4 minutes until soft and translucent.

Add the rice and mix well until it is fully coated with the butter. The rice will look shiny once coated with the butter.

Pour in 1/2 cup of the chicken stock and the lemon juice and stir. Once the rice has absorbed all the liquid, bring down the heat to medium low.

Add one cup of chicken stock and continuously stir until the liquid is absorbed. Repeat, one cup at a time, with the remaining stock. This will take about 20-25 minutes.

Add 1/2 cup water and take the pan off the heat once the risotto is at your desired consistency. Add in the parmesan cheese and parsley and stir to combine.  Add salt and pepper to taste.

Wash and pat the scallops dry with a paper towel. Season with salt and pepper.  In a frying pan melt the butter over medium high heat.

Once the butter is sizzling hot, place the scallops in the pan. Make them in two stages if you can’t fit them all at once.

Sear the scallops, 2 minutes each side, making sure they are not touching each other.

Flip the scallops over after 2 minutes or once the bottom is a golden-brown color.  Cook the other side for another 2 minutes.

Remove from pan and serve over top of the risotto.

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Salt and Pepper Squid

INGREDIENTS
DIRECTIONS

1.5 lb Squid Rings Panamei
Vegetable oil, for frying
Bunch of cilantro, to garnish
Sweet peppers, to garnish
Chili peppers, to garnish
2 Tbsp dry sherry
2 Tbsp ginger, minced
2 garlic cloves, minced
1/3 cup all purpose flour
1/3 cup cornstarch
2 Tbsp cornmeal
Salt and ground pepper, to taste
Lemon and lime wedges
Mustard, to serve as a dipping sauce

Thaw out the squid rings, pat them dry.

Season with salt and pepper.

Add the dry sherry, ginger, garlic and let it marinade in the fridge for at least 20 minutes.

In another bowl, add the flour, cornstarch, cornmeal, salt and pepper to taste.

When ready to fry heat the oil in the deep fryer, or a medium size deep pan. Heat should be medium high. To check if is it’s hot, place a wooden chopstick into the oil. Once you see bubbles around the chopstick, it is ready. Turn it down to medium heat.

Set up a tray with a wire rack to transfer the squid after fried.

Drain the squid from the marinade and start coating it on the flour mix. Coat it throughly and start placing the pieces in the fryer in small batches. Fry them for 2-3 minutes or until golden brown. Repeat the process until finished.

Serve it hot with lemon wedges and dipping sauces of your preference. We used mustard.

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Seafood Strata

Seafood Strata

INGREDIENTS
DIRECTIONS

8 oz Cooked Panamei Shrimp (use more if desired!)
8 oz Cooked Panamei Crab meat (1 c)
Nonstick cooking spray
1/4 c margarine or butter
6 leeks, sliced (white part only)
8 8-inch flour or spinach tortillas
1 1/2 c Swiss cheese, shredded
1 c mozzarella, shredded
6 eggs
3 c milk
2 Tbsp all purpose flour
1/2 tsp pepper

Spray a 13x9x2-inch baking dish with nonstick cooking spray. In a large skillet melt margarine or butter; cook leeks for 3 minutes or until tender. Tear tortillas into bite-size pieces.

In the baking dish layer half of the tortilla pieces, half of the leeks, half of the shrimp and crabmeat, half of the cheese, and half of the chopped dill. Repeat layers. In a bowl, beat together eggs, milk, flour, and pepper until smooth. Pour egg mixture over strata; cover and refrigerate overnight.

Bake, uncovered, in a 350 degree F. oven about 50 minutes or until a knife inserted near center comes out clean and top is golden brown. Let stand 10 minutes. Cut into squares and serve. Garnish with additional shrimp and fresh dill, if desired. Makes 12 servings.

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Spanish Paella

Spanish Paella

INGREDIENTS
DIRECTIONS

1 lb Panamei jumbo shrimp
1 lb Panamei Chilean mussels
1 lb Panamei clams
4 oz Spanish chorizo, sliced into 1/4-inch chunks
2 1/2 teaspoons sweet pimenton (sweet Spanish smoked paprika)
2 tsp salt
3 Tbsp Spanish olive oil
1 c small-diced onion
1 c small-diced red bell peppers
1 c small-diced green bell peppers
2 Tbsp minced garlic
2 tsp saffron threads, crumbled
2 c short-grain rice, (like Valenciano or California Pearl)
5 c shrimp stock, clam juice, or fish stock
1/2 c fresh or frozen green peas
3 Tbsp chopped fresh parsley
Lemon wedges

Preheat oven to 375 degrees.

Set a 14-inch paella pan or a 14-inch ovenproof sauté pan over medium-high heat and add 2 tablespoons olive oil. Season shrimp with 2 teaspoons pimenton and 1/2 teaspoon salt.

Once oil is hot, sear shrimp, about 1 minute per side. Remove shrimp from pan and set aside.

Add remaining olive oil and chorizo to pan and sear, stirring occasionally, until sausage is nicely browned, 1 to 3 minutes.

Add onions, bell peppers, garlic, and saffron to pan and sauté, stirring often, until lightly caramelized, 6 to 7 minutes.

Add rice and cook, stirring, 3 minutes. Season with remaining salt and pimenton. Add stock to pan, bring to a boil, reduce heat to a simmer, and cook, undisturbed, until rice is no longer soupy but some liquid still remains, 5 to 6 minutes.

Give rice a quick stir, then add clams with opening edges facing up. Reduce heat to low and continue to simmer for 5 minutes. Add peas, mussels (opening edges facing up), and shrimp to pan and continue to cook, untouched, 10 minutes.

Transfer pan to oven and cook until clams and mussels have opened, liquid is mostly absorbed, and rice is almost cooked through, about 10 minutes.

Remove paella from oven and cover with foil. Let sit for another 10 minutes before serving, so that the rice will continue to cook and absorb liquid. Serve garnished with parsley and topped with a few lemon wedges.

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Surimi Rolls with Sweet and Sour Sauce

INGREDIENTS
DIRECTIONS

- 1 lb Surimi Sticks Panamei
- 1 Haas avocado, julienned
- 1/2 mango, julienned
- 1/2 red bell pepper, julienned
- 1/2 cucumber, julienned
- 1 carrot, julienned
- 1 radicchio, julienned
- 1 cup bean sprouts
- Mint leaves

For the sauce:

1/2 cup soy sauce
1 tsp ginger, finely shredded
1/3 cup honey
1 garlic clove, minced
3 tsp sesame oil

Cut surimi sticks julienne style. Reserve.

Cut all vegetables julienne style. Reserve.

In a bowl or container with warm water, submerge rice paper sheet, one by one, for 10-20 seconds. Transfer to a cuting board or table and spread it open (lay down a damped cloth on the cuting board to avoid the rice paper to stick).
Add the stuffing ingredients (surimi, veggies, herbs) in layers.

Keep the ingredients in the center of the rice paper sheet. Always keep about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the rice paper.

Repeat with remaining ingredients.
Serve immediately with sweet and sour sauce.

For the sauce:
Mix soy sauce, honey, ginger, garlic, sesame oil and a pinch of cayenne pepper.

Serves 4

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Valentine’s Day Inspired Seared Scallops

Valentine’s Day Inspired Seared Scallops

INGREDIENTS
DIRECTIONS

1 lb bag Panamei Scallops
1/4 cup Japanese bread crumbs (or regular bread crumbs)
1/4 cup grated parmesan cheese
1/4 cup finely chopped flat leaf parsley
1 tsp red hot pepper flakes
1 tbsp chopped capers
1 tbsp toasted pine nuts, chopped
1 large or 2 small cloves of garlic, crushed
1/4 cup olive oil

Mix all ingredients in a bowl. Spray or coat a glass baking dish with butter or olive oil. Put 1 pound of sea scallops in the dish. Season with salt and pepper. Top with breadcrumb mixture.

Bake at 350 degrees for about 15 minutes, or until the scallops have turned from translucent to white in color. Turn oven to broil for 3-5 minutes until the bread crumbs look crunchy.

Serve with lemon wedges.

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Seafood Fettuccine Alfredo

Seafood Fettuccine Alfredo

INGREDIENTS
DIRECTIONS

4 ounces uncooked fettuccine
1/4 pound uncooked Panamei medium shrimp
1/4 pound Panamei scallops, halved
2 tablespoons olive oil, divided
1 small shallot, chopped
1 garlic clove, minced
1/4 cup chicken broth
1/4 cup white wine
1 cup heavy whipping cream (or half-and-half cream)
1/2 cup grated Parmesan cheese
1 Roma tomato, diced
2 tablespoons minced fresh parsley

Cook the fettuccine according to the package’s directions. Meanwhile, in a large skillet, sauté the shrimp and scallops in 1 tablespoon of oil for 3-5 minutes, or until the shrimp turns pink and the scallops are opaque. Remove and keep warm.

In the same skillet, sauté the shallot in the remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine and bring to a boil. Reduce heat to simmer, uncovered, for 6-8 minutes or until almost all of the liquid has evaporated.

Stir in cream and cook, uncovered, over medium heat for 5 minutes, until
thickened. Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese and toss together. Sprinkle with parsley.

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