2 tablespoons extra-virgin olive oil

14 fresh sea scallops, patted dry with paper towels

2 blood oranges, segmented with their juice

1/2 lemon, juiced

1 bunch pea shoots

salt

freshly ground black pepper

Preparation:

In a saute pan over high heat, add the olive oil. Add the scallops and cook until browned on 1 side. Flip the scallops and cook 2 minutes more. Deglaze pan by adding the blood orange segments and both juices. Place on 4 serving plates. Garnish with pea shoots and season with salt and pepper, to taste.

Recipe obtained from Emeril Lagasse, 2007 The Food Network.

1/4 cup olive oil

2 white onions, thinly sliced

1 leek, whites only, thinly sliced

Kosher salt and cracked black pepper

3 tablespoons minced garlic

1 cup thinly sliced shiitake mushrooms, stems removed

1 cup vegetable broth

1  1/2 cups frozen peas, thawed

pinch of red pepper flakes

3 tablespoons sliced scallion greens

dash of sherry vinegar

(8) dry sea scallops

1 tablespoon butter

squeeze fresh lemon juice

Preparation:

In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.

Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.

Recipe obtained from Aaron McCargo Jr. the Food Network.

]]> http://www.weyandfish.com/2012/02/sea-scallops-with-carmelized-onions/feed/ 0 http://www.weyandfish.com/2012/01/mussels-steamed-in-white-wine-and-garlic-butter/ http://www.weyandfish.com/2012/01/mussels-steamed-in-white-wine-and-garlic-butter/#comments Mon, 02 Jan 2012 15:44:53 +0000 laurie http://www.weyandfish.com/?p=222 Continue reading →]]>

Ingredients:

Preparation:

Melt the garlic butter or regular butter in a wide pan.  When the butter is melted, add the wine and bring to a boil.  Add the mussels and cover the pot.  Steam them for 4-5 minutes.  When all of the mussels have opened, you are ready to eat. Use a slotted spoon to serve, and add the delicious wine garlic butter broth to your dish. Be sure to get a delicious crusty bread to soak up the savory broth.  Discard any mussels that have not opened.

3 tablespoons olive oil

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped celery

2 tablespoons chopped garlic

3 cups cubed day-old bread

1 1/2 cups oysters, shucked and in their liquor

1 cup chicken broth

1/4 cup chopped green onions

2 tablespoons chopped parsley

1 tablespoon Creole seasoning, recipe above

1/2 teaspoon hot pepper sauce

Salt and freshly ground black pepper

Creole Seasoning:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Yields 2/3 cup

Preparation:

Preheat oven to 350 degrees F. Generously oil a baking dish. In a large skillet, heat oil until it begins to smoke. Add onion, bell pepper, and celery and saute, stirring frequently, about 2 minutes or until softened. Add garlic and cook 2 minutes longer. Lower heat and fold in bread, oysters and their liquor, and broth. Stir until moistened and add green onions, parsley, Creole seasoning, and hot pepper sauce. Season to taste with salt and pepper. Pour dressing into baking dish, cover with foil and bake for 30 minutes. Remove foil and bake 20 minutes, until golden brown on top.

Recipe courtesy Emeril Lagasse, 2000

Ingredients:

For Hominy:

2  1/2 cups hominy

2 large egg yolks, lightly beaten

2 tablespoons all-purpose flour

1 teaspoon sugar

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon sweet paprika

1 teaspoon baking powder

2 egg whites

1/2 cup canola ooil, divided

For Cod:

6 (6-ounce) Cod Fillets

6 strips thick-cut smoked bacon

2 tablespoons canola oil

2 tablespoons unsalted butter

Hominy Preparation:

Combine the hominy, egg yolks, flour, sugar, salt, pepper, paprika, and baking powder in a bowl and mix.  In another bowl, beat the egg whites to stiff peaks. Gently fold the egg whites into the hominy mixture.  Heat 1/4 cup of the canola oil in a non-stick sauté pan, flipping the cake when golden brown and firm to the touch on one side, about 1 minute per side.  Cook the remaining hominy cakes, adding more canola oil when needed.  Place the cakes on a cookie sheet while making the entire batch.

Cod Preparation:

Wrap each piece of cod in a slice of bacon.  Heat the canola oil in a large nonstick sauté pan over medium heat.  Add the butter and when melted and foaming, add the cod.  Sauté until the bacon is lightly crisp and the cod is cooked through, about 5 minutes on each side.  Place one hominy cake on each plate and top with the bacon-wrapped cod.  Serve.

Recipe obtained from Maine Classics:  Mark Gaier and Clark Frasier of Arrows Restaurant, Ogunquit, Maine.

]]> http://www.weyandfish.com/2011/11/bacon-wrapped-cod-with-hominy-cake/feed/ 0 http://www.weyandfish.com/2011/10/maple-glazed-tuna-with-pear-potato-salad/ http://www.weyandfish.com/2011/10/maple-glazed-tuna-with-pear-potato-salad/#comments Tue, 04 Oct 2011 00:30:58 +0000 laurie http://www.weyandfish.com/?p=1154 Continue reading →]]> Ingredients:

For Tuna:

4, 6-ounce Tuna fillets

1 tablespoon Dijon mustard

2 tablespoons maple syrup

juice of 1 lime

1/4 cup olive oil

salt and freshly ground black pepper

4 cilantro sprigs

For Potato Salad:

1/4 cup olive oil

1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2″ pieces

2 Bosc pears, peeled, cored, and cut into 1-inch cubes

1/2 red onion, thinly sliced

1 garlic clove, minced

1/4 cup blanched almonds, roughly chopped

1 1/2 teaspoons curry powder

salt and freshly ground black pepper

juice of 1 lemon

1 cup shredded baby spinach

Tuna Preparation:

Whisk together the mustard, maple syrup, lime juice, and 1 tablespoon of the olive oil. Set aside.  Season the tuna on both sides with salt and pepper. Heat the remaining 3 tablespoons olive oil in a large cast-iron skillet over high heat. Add the tuna and cook for 30 seconds on each side.  Remove from the pan and brush both sides of the tuna with the maple-mustard glaze. Transfer to a serving platter and garnish with the cilantro. Serve with the pear-potato salad.

Pear-Potato Salad Preparation:

Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes. Add the pears, onion, garlic, almonds, and curry powder and sauté for 5 minutes. Remove from the heat and season with salt and pepper. Toss with the lemon juice and spinach.

Recipe obtained from Epicureous:  Marcus Samuelson

4, 7 ounce boneless, skin-on salmon fillets

1 cup cola

3/4 cup dark brown sugar

1/4 cup white wine vinegar

2 jalapeno peppers, seeded and minced

2 tablespoons canola oil, for brushing

Preparation:

In a small saucepan, on medium-high heat, bring cola, brown sugar, vinegar, and peppers to a high simmer and cook until thick and syrupy, about 30 minutes. Preheat the barbecue to medium (about 350 degrees), clean and oil the grill, and then increase the heat to high (about 500 degrees). Rinse and dry the fish, and brush both sides of the fillets with the canola oil. Calculate the total cooking time based on 10 minutes of cooking per inch of thickness. Brush the flesh side of the fillets lightly with the cola glaze, then grill the salmon flesh side down just long enough for it to release easily from the grill, about 4 to 6 minutes, depending on the thickness of your fillets. Flip the salmon and brush a generous amount of the cola glaze onto the flesh side of the fillets and grill until cooked through, about 4 minutes. To serve, slide a thin-lipped metal spatula between the skin and the grill, leaving the skin behind. Arrange on warm plates and serve. Serves 4.

Recipe obtained from Fish On: Seafood Dishes that Make a Splash by Ingrid Baier

1 pint shucked oysters

1 loaf Italian bread

6 tablespoons butter, softened

1/2 cup shredded Romano cheese

1/2 pound bacon

2 cups all purpose flour

1/2 teaspoon salt

2 teaspoons Cajun or seafood seasoning

1/2 teaspoon freshly ground black pepper

2 tomatoes, cored and thickly sliced

1 pint sour cream

2 teaspoons prepared horseradish

Salt, for seasoning

Preparation:

Preheat the oven to 375 degrees. cut the top third (lengthwise) off the Italian bread loaf. Remove most of the inside of the bottom of the bread, creating a bowl-like effect. Spread the butter on the inside and the top of the loaf and place them seperately on a baking sheet. Bake for 6 to 7 minutes, or until the bread becomes crisp and somewhat toasted. Remove from the oven and sprinkle the bottom of the loaf with the Romano cheese.

In a skillet, fry the bacon, reserving the bacon grease, and drain the bacon on paper towels. Coarsely chop the bacon and set aside. Combine the flour, salt, Cajun seasoning, and black pepper on a plate and mix well. Dredge the oysters in the seasoned flour. Heat the skillet with the reserved bacon grease and when the grease is hot, fry the oysters for about 2 to 3 minutes per side, or until nicely browned. As the oysters are finished, put them into the cheese-lined bread loaf.

Fry the sliced tomatoes in the remaining bacon grease for several minutes. While the tomatoes are cooking, combine the sour cream and horseradish and spoon it liberally over the oysters. Sprinkle the chopped bacon over the oysters and horseradish sauce inside the loaf. Top off with the fried tomatoes, sprinkle with salt and pepper, replace the top of the loaf, and serve. Serves 4.

Recipe obtained from Coastal Cooking by John Shields

2 dozen oysters on the half shell

4 tablespoons extra virgin olive oil

1 small yellow onion, finely chopped

1/2 cup chicken stock

1/2 pound mushrooms, finely chopped

1 cup heavy cream

1/4 cup dry white wine

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/8 teaspoon nutmeg

1/2 Swiss cheese, coarsely grated

1 1/4 cups grated Parmesan cheese

3 egg yolks

4 to 5 cups rock salt

Preparation:

Preheat the oven to 375 degrees. Heat the olive oil in a large saucepan, saute the onion over medium heat for 5 to 8 minutes, or until brown. Add the chicken stock, mushrooms, cream, wine, cayenne, salt, and nutmeg to the saucepan. Bring almost to a boil. turn off the heat. Add the Swiss cheese, a little at a time, stirring constantly after each addition, until melted. Stir in the Parmesan cheese. Add the egg yolks and mix well. Cook over low heat, stirring constantly , until thickened. Spread the rock salt 1/4 to 1/2 inch deep in a large baking pan. Nestle the oysters in the rock salt. Pour about 2 tablespoons of the sauce on top of each oyster. Bake for 15 minutes, or until the edges of the oyster curl.

Recipe obtained from Coastal Cooking by John Shields