Entree – Seafood

Crispy Curry Scallops

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Scallops don’t get their fair share of attention. And they should, now that they are much easier to find in the market.

Ingredients:

  • 1 t curry powder
  • 2 t canola oil
  • lime wedges
  • 1½ pounds large sea scallops (about 12)
  • ½ c panko
  • 2 t lower sodium soy sauce

Instructions:

  1. Pat scallops dry with paper towels.
  2. Mix curry powder and panko in small dish.
  3. In a small bowl, toss scallops with soy sauce.
  4. Dredge in  panko.
  5. Heat oil in large nonstick skillet over medium high heat.
  6. Add scallops to pan, cook 2-3 minutes on each side until browned.
  7. Serve with lime wedge.

Serves:  4 (3 scallops each)

Source:  Costco Connection – paid ad for Fresh Food Superfast.

Note:  I added 3/4 c sour cream after removing the scallops.  Got all the goodies off the pan and was really good on the rice.

Tequila Shrimp

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Note: Not for the faint of heart – flames about 2 feet high!!!  But really yummy!

Ingredients:

  • 1½ pounds large shrimp, peeled and deveined
  • 1 t kosher salt
  • 2 T butter
  • ½ c white or reposado tequila
  • ¾ c crema or sour cream
  • 1 scallion, thinly sliced

Instructions:

  1. Toss shrimp with salt and ¾ t coarsely ground pepper
  2. Heat butter in 12 inch heavy skillet over medium-high heat until foam subsides.
  3. Saute shrimp, turning, until pink and just cooked through, 3 – 5 minutes.
  4. Reduce heat and add tequila.
  5. Increase heat to medium high.
  6. Tilt skillet over gas burner to ignite tequila (or ignite with a long match). USE CAUTION – FLAMES MAY SHOOT UP HIGH!
  7. Cook, shaking gently once or twice, until flames subside.
  8. Remove from heat and stir in crema.
  9. Serve sprinkled with scallion.

Serves: 4

Source:  Epicurious via Quick Kitchen (Melissa Rruggiero)

Could be done with scallops too.
Accompaniment: rice if using it for an entree.

Salmon Burgers

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A yummy healthy alternative to the same old hamburger. These freeze well and cook up very nicely on the grill
Ingredients:
2 &frac12 pounds Salmon Fillet, boned and skinned
&frac14 cup Chicken Broth
&frac34 cup Seasoned Bread Crumbs
2 Eggs
&frac14 cup White Wine
&frac14 cup Mustard Vinaigrette
1 tablespoon Chives, fresh or dried
1 tablespoon Capers
3 teaspoon Dill Weed, dried
10 Potato Rolls or Hamburger Buns
Directions:

  1. Rinse salmon and pat dry; cut into 1/2-inch chunks. Pulse several times in a food processor to coarsely grind, scraping down container sides once or twice between pulses. Process in batches if necessary.
  2. In a bowl with a fork, mix ground salmon with remaining ingredients, except the buns :-), until mixture is thoroughly blended.
  3. Make ten foil strips 5 to 6 inches wide by 10 inches long. Coat one side of each foil square with vegetable oil or baking spray.
  4. Take a portion of the salmon mixture, place it on one end of the oiled foil, and shape each into an evenly thick 4-inch-wide round. Fold the foil over the top of the burger and lay patties in a single layer on a plate, cover airtight, and chill up to 1 day.
  5. Place salmon patties on foil on a barbecue grill over medium heat; cover barbecue and open vents. Cook patties until firm when pressed and pale pink in the center, flipping once, about 8 minutes.
  6. When patties are almost done, lay rolls, cut side down, on grill and toast until golden, 1 to 2 minutes.

Serve with sour cream, tarter sauce and other burger fixings.
Note: To freeze, seal the foil packets and freeze in a single layer. Then toss in a zip-lock bag and use as needed.
Serves: 10
Prep time: 0:35
Source: MLK modified from Sunset Magazine

Smoked Salmon Spread

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The Junior League of San Francisco got it right. This is a nice spread for crackers or party-size breads. I like the chunks of salmon and tangy onions and capers.

Ingredient:

  • 1/2 cup Sour Cream
  • 1/2 cup Mayonnaise
  • 1 small Onion — finely chopped
  • 1 tablespoon Capers — drained
  • 2 teaspoons Dill Weed, Fresh — chopped
  • 1 teaspoon Dill Weed, Dried
  • 1/2 cup Smoked Salmon
  • Salt and Pepper

Directions:

  1. Blend Mayonnaise and Sour Cream until smooth.
  2. Mix in Onion and spices.
  3. Shred Salmon into the bowl and fold in lightly.
  4. Salt and Pepper to taste.
  5. Cover and chill.
  6. Garnish with dill sprig.

Note: I used a local hickory-smoked salmon. Lox-style smoked salmon would need to be chopped. A little lemon might be needed to balance the stronger flavor.

Serves: 8-12

Source: San Francisco a la Carte with minor changes by MLK

Supreme Sauce

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Classic sauce for seafood or salad dressing. This recipe is from my grandmother from when she lived at the Hotel del Coronado during WWII.
Ingredients:

  • 1 cup mayonnaise
  • 1/2 cup catsup
  • 1/2 pint buttermilk (Fresh, not frozen, makes it too thin) or sour cream
  • 1 tablespoon Worcestershire Sauce
  • 2 lemons — Juiced
  • salt and pepper
  • orange juice

Directions:

  1. Mix  mayo and catsup.
  2. Add buttermilk/sour cream, Worcestershire Sauce, lemon and orange juice.
  3. Mix well.
  4. Salt and pepper to taste.
  5. Thin with orange juice if needed.

Note: VAK (Mom) uses Miracle Whip, buttermilk and the juice of one lemon and one orange. That is how I make it also.
Serves: Make 1 quart.
Source: Marjorie Austin from a chef at the Hotel del Coronado.
Comments: Use as dip for cooked shrimp (30-32 size) with tails removed.  Also really good on avocado and shrimp/scallops/lobster  as an appetizer or salad.