Article by Mama Jock
Seared Scallops with Summer Vegetables
½ cup dry white wine
¼ cup chopped shallots
3 TBSP. cold butter, cut into small pieces
½ tsp. grated lemon zest
Kosher salt
1 medium zucchini, cut into 3-inch strips
1 medium yellow squash, cut into 3-inch strips
1 orange bell pepper, cut into 1 inch pieces
1 small red onion, cut into wedges
2 TBSP. olive oil
1 cup grape tomatoes
3 garlic cloves, sliced thin
½ tsp. black pepper, divided
1 ½ pounds sea scallops
¼ cup small basil leaves
Place a jelly roll pan in oven.
Preheat oven to 500 degrees, leaving pan in oven as it preheats.
Combine wine and shallots in a small saucepan; bring to boil.
Cook 6 minutes or until reduced to 2 TBSP.
Strain, reserving liquid; discard solids.
Return mixture to pan.
Gradually add butter, stirring with a whisk until smooth and emulsified.
Stir in zest, 1/8 tsp. salt; keep warm.
Combine zucchini, squash, bell pepper, onion, and 1 TBSP. oil in a large bowl; toss to coat.
Arrange vegetable mixture onto preheated jelly roll pan.
Bake at 500 degrees for 3 minutes.
Add tomatoes and garlic; toss.
Bake until veggies are lightly browned, about 4 minutes.
Remove from oven; sprinkle with ¼ tsp. salt and ¼ tsp. pepper.
While veggies cook, heat a large nonstick skillet over high heat.
Pat scallops dry; sprinkle with ¼ tsp. each of salt and pepper.
Add remaining 1 TBSP. oil to pan.
Add scallops; cook 1 ½ minutes on each side until desired degree of doneness.
Serve scallops with vegetable mixture and sauce.
Garnish with basil leaves.
Serves 4.
Creamy
Mahi-Mahi
6 TBSP. butter
2 cloves, minced
4 mahi-mahi fillets
Salt and pepper
½ cup small shrimp, peeled
½ cup sliced mushrooms
½ cup milk
1 (3oz.) package cream cheese, softened
1 TBSP. Parmesan cheese
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. white pepper
½ tsp. minced fresh dill
Make the garlic butter ahead of time.
Melt the butter in a small saucepan and add the minced garlic.
Simmer over low heat for about 10 minutes.
Do not let the butter brown.
Let cool; refrigerate covered until ready to use.
Preheat grill to medium heat or preheat broiler.
Season the fish with salt and pepper; cook until the fish is cooked and flakes easily with a fork, 3 to 5 minutes per side.
Set aside and keep warm.
Melt the garlic butter in a small skillet and saute the shrimp and mushrooms.
Cook until the mushrooms have absorbed most of the melted butter.
Stir in the milk, cream cheese,
Parmesan cheese, garlic powder, onion powder and white pepper.
Heat thoroughly to blend the flavors.
Stir in the dill.
Spoon the shrimp-mushroom sauce over each mahi fillet.
Serves 4.
Seafood Stuffed Bell Peppers
6 medium bell peppers
½ stick butter
½ pound crab meat
½ pound small shrimp, peeled and deveined
2 cloves garlic, finely minced
½ cup each onions, bell pepper and celery
¼ cup parsley, chopped
1 TBSP. Cajun seasoning
Few shakes Tabasco
Salt to taste
1 ½ cups Italian breadcrumbs
1 cup shredded cheddar cheese
Cut tops off bell peppers; wash and remove seeds.
Par boil in a large pot of salty water for 10 minutes.
Drain and set aside.
In a large skillet, saute shrimp, and the trinity in butter for 10 minutes.
Add crab meat, seasoning, salt and Tabasco and cook for 5 more minutes.
Remove from heat.
Mix breadcrumbs and cheese; mix well.
Stuff peppers; top with cheese mixture.
Place in a shallow baking dish.
Add 1 cup of water to bottom of the dish and bake at 350 degrees for 30 to 35 minutes.
Serves 6.
Grilled Mahi-Mahi Tacos with Salsa
4 mahi-mahi fillets
2 TBSP. canola oil
Salt and pepper
16 small tacos
Citrus vinaigrette
Cabbage slaw, store bought
Tomato and Avocado Salsa
Brush fillets with oil, season with salt and pepper.
Grill 3 to 4 minutes per side.
Remove from grill and drizzle with some of the Citrus Vinaigrette; let rest for 5 minutes and flake with fork.
Fill each taco with some mahi, top with cabbage slaw and tomato and avocado salsa.
Citrus Vinaigrette:
¾ cup orange juice
¼ cup lime juice
1 cup fresh basil leaves, chopped
1 cup cilantro, chopped
1 tsp. salt
¼ tsp. pepper
1 ½ TBSP. honey
½ cup oil
Combine all ingredients in a blender for 1 minute.
Tomato and Avocado Salsa:
4 plum tomatoes
2 ripe avocados, peeled, pitted and diced
½ small red onion, finely chopped
1 serrano chili, finely diced
1 or 2 limes, juiced
2 TBSP. canola oil
1 ½ tsp. honey
3 TBSP. cilantro leaves, chopped
Salt and pepper, to taste
Gently combine all ingredients in a bowl.
Serves 6-8.
Warm Mexican Crab Dip
1 TBSP. olive oil
½ cup finely chopped onion
1 garlic clove, minced
2 TBSP. jalapeño pepper, seeded and chopped
½ cup light beer
2 cups heavy whipping cream
1 (8oz.) package cream cheese
1 (8oz.) package Velveeta
1 lb. lump crabmeat
¼ cup fresh lime juice
¼ cup green onion, minced
¼ cup fresh cilantro leaves, minced
1 tsp. chili powder
1 tsp. salt
Pinch of black pepper
¼ tsp. cayenne
¼ tsp. ground cumin
Tortilla chips
In a 4 quart saucepan, heat olive oil over medium heat.
Add the onion, jalapeño pepper and pepper; cook 3 minutes, stirring frequently.
Stir in the beer and cook until the liquid is reduced by half.
Stir in the cream, cream cheese and processed cheese, whisking until melted and smooth.
Stir in the crabmeat, lime juice, green onion, cilantro and chili powder; simmer 15 minutes.
Add the salt, black pepper, cayenne and cumin.
Transfer the dip to a serving bowl.
Serve hot with the chips.
Serves 4-6.
