Thaw and pat dry the scallops to remove the excess of moisture.
Add the oil to a hot frying pan and brown the scallops for 1-2 minutes on each side. Season with salt and pepper. Remove from the heat, add the butter, garlic and lemon juice, sauté for a minute, add scallops and half the coriander.
In a medium saucepan, heat the coconut milk, lemon juice, remaining coriander and a pinch of paprika, simmer for 5 minutes. Season with salt and pepper to taste.
Emulsify with a whisk 1 minute over high heat. As soon as the mixture foams, cover the scallops and serve with a side of basmati rice.

In a large bowl, combine the crab meat with the buffalo sauce. Reserve.
Arrange the crunchy tostones on an oven-safe plate or pan, top with crab meat, cheese, jalapeños, tomatoes and cilantro.
Pre-heat oven to 350°F and bake for about 5-10 minutes or until cheese is melted. Enjoy!

Thaw the squid tubes, drain, pat dry.
Using a skillet, heat ¼ cup olive oil over medium heat.
Add the onion and cook for approximately 2 minutes, until softened.
Add the garlic and red pepper flakes. Sauté for 2 minutes.
Add chopped parsley and Parmesan cheese. Mix well and remove from heat.
Stuff each squid with the filling, leaving the bottom and top inches unfilled. Secure the tops with toothpicks and season all over with salt.

For the sauce:
Using a deep pan, warm ¼ cup olive oil over medium heat.
Add the garlic. Cook until fragrant and beginning to color.
Stir in the tomatoes, adjust salt and pepper.
Bring the tomatoes to a boil, then lower the heat and simmer the sauce for 15 minutes.
Add the stuffed squid, cover the pan and simmer for 20-35 minutes, stirring occasionally.
Garnish with parsley and serve with crusty bread.

Serve it hot.

Enjoy!

Using a food processor, pulse the tomatoes for a few times making a coarse purée.

Bring a large pot of water to boil for the pasta.
In a large skillet combine the shallot and 1 clove of garlic with white wine. Bring to a boil and add the mussels.

Cover and cook for 2-4 minutes or until mussels open.

Transfer the open mussels to a bowl, cover pan, and repeat process until all mussels are open.

Let mussels cool down until it is easy to remove from the shells.
Remove half the shells and leave the other half intact. Transfer to a bowl and keep covered.

For the tomato sauce, place a strainer over another bowl and strain the liquid in the pan into a bowl. Reserve ½ cup. Rinse and dry pan.

Heat olive oil over medium heat in the pan and add 2 garlic cloves and pepper flakes. Cook, stirring for about 30 seconds. Add tomatoes, thyme, and sugar. Cook for 5-10 minutes until tomatoes have cooked down slightly. Add ½ cup broth from the mussels, stir and bring to a simmer. Taste and add salt as needed.

Add all mussels to sauce, cover and turn heat to very low. Keep warm while you cook the pasta.

When water is boiling, add salt and then pasta. Cook al dente following directions on the package.

Enjoy!

Thaw scallops pat them dry. Reserve.
Blend mango chunks until you get a paste.
Melt butter in a large skillet over medium-high heat.
Add scallops and cook for 1-2 minutes on each side. Remove them from pan.

Add the shallots to the skillet and sauté until tender.
Add garlic and pepper flakes. Cook for about a minute.
Stir in pineapple juice and bring it to a boil.
Cook until liquid is reduced by half.
Stir in the mango paste.
Return scallops to the pan and heat them through. Gently stir to coat the scallops.
Arrange white rice on the plate, add the scallops and mango sauce.
Sprinkle chopped cilantro.
Enjoy!