GRILLED SEA SCALLOPS

INGREDIENTS
• 1 1/2 to 2 lb. sea scallops (about 24 pieces)
• 1 sweet red pepper, cut into bite-size squares
• 1 sweet green pepper, cut into bite-size squares
• 1/2 c. orange juice
• 1/4 c. chopped scallions including green parts
• 2 tbsp. unsalted butter
• Salt and freshly ground pepper as desired
• 1 sm. ripe tomato, peeled, seeded and diced (about 1/4 c.)
• 4 tsp. olive oil
• 2 tbsp. chopped fresh coriander or parsley

PROCEDURE
1. Prepare a charcoal fire and allow coals to burn until ash gray. Set grill 4 to 6
inches above coals. Place 6 pieces of scallop on each skewer, alternating with
pieces of red and green pepper. Keep cold until ready to grill.
2. In small saucepan, combine orange juice and scallions. Reduce by half over grill
or on top of stove. Add butter, tomatoes, salt and pepper. Keep warm while
cooking brochettes.
3. Brush brochettes on all sides with oil, and place on hot grill. Cook until done,
turning occasionally. Place brochettes on serving plates, pour over sauce, and
garnish with coriander or parsley.
 CURRIED SEA SCALLOP

INGREDIENTS
• 1/2 c. butter (butter may be used)
• 1/2 c. chopped onion
• 1 clove garlic, finely chopped or pressed
• 1 stalk celery, diced
• 1/2 bay leaf
• Sprig of parsley
• 1/4 tsp. powdered mustard
• 1/2 c. diced tart apple
• 2 tbsp. flour
• 1/2 tsp. mace
• 2 tbsp. curry powder
• 1 1/2 c. clam broth (bottled)
• 1 c. dry white wine (water may be used)
• 1 1/2 lbs. sea scallops, cut in half
• 1/2 c. heavy cream (skim milk may be used)

PROCEDURE
1.In a large saucepan heat the butter, add onion, garlic, celery, bay leaf, parsley, mustard
and apple. Cook until apple is soft.

2. Stir in flour, mace, curry powder. Cook until well mixed. Add clam broth and wine.
Simmer until ingredients are thoroughly cooked, at least 45 minutes.

3. Add sea scallops and cook until tender. Add cream, heat through but do not boil. Serve
with chutney. Serve on rice.
 SEA LEG CASSEROLE

INGREDIENTS
• 1 1/2 c. sea legs (imitation crab meat)
• 2 tbsp. butter
• 2 tbsp. flour
• 3/4 c. mi
• 1 egg
• 1 c. finely cut cheese
• 1 c. bread crumbs

PROCEDURE
1. Melt butter in saucepan. Add flour and mix well. Gradually add milk, stirring and
cooing until thickened. Add mixture to beaten egg.
2. In casserole, alternate layer of white sauce, sea legs, cheese, and bread crumbs.
3. Bake about 3/4 hour in a 350 degree oven.
 SEA SHELL TUNA CASSEROLE
INGREDIENTS
• 2 sm. onions, chopped
• 1 c. chopped celery
• 2 c. water
• 3 cans cream of chicken soup, undiluted
• 2 cans 7 oz. tuna flaked
• 1 tsp. salt
• 1 pkg. 16 oz. Sea Shell macaroni, cooked
• 6 slices American cheese
• 1/2 tsp. pepper

PROCEDURE
1. Add onion and celery to 2 cups water, in a large saucepan. Cook over medium
heat until celery is tender. Add soup, tuna, salt, and pepper and simmer while Sea
Shell macaroni is cooking. Combine Sea Shell macaroni and tuna mixture in a 4
quart casserole. Top with cheese and bake at 350 degrees until cheese melts.
Serves 6 to 8 people.
 SEA BURGER

INGREDIENTS
• 3/4 lb. fish fillets or shrimp or scallops
• 1 1/2 c. Stove Top stuffing
• 2 tbsp. grated onion
• 1 beaten egg

PROCEDURE
1. .Lightly saute fish, then cut into small chunks or dice it but don't flake it up fine
like for a fish cake.
2. In a bowl, mix the stuffing mix according to instructions, then add onion and egg;
mix well
3. Add fish and roll into 4 balls, then flatten balls into nice firm patties
4. . Grill the sea burgers over an open fire or saute 5 minutes each side in butter or
vegetable oil, should be nice and brown.
5. Serve on a toasted bun with tartar sauce, ketchup is o.k. too (for hot mouths, a
little Tabasco or Louisiana hot sauce is in order
 FLORENTINE SEA SHELLS

INGREDIENTS

• 1 c. ricotta cheese
• 1 c. mozzarella cHeese
• 1/4 c. Parmesan cheese
• 1 egg, slightly beaten
• 1 pkg. frozen spinach, chopped
• 1 tsp. oregano, crushed well
• 16 oz. spaghetti sauce
• 12 jumbo sea shells, cooked

PROCEDURE
1. Mix first 6 ingredients. Stuff shells, put sauce in bottom of pan.
2. Place stuffed shells in sauce.
3. Spoon small amount over stuffed shells.
4. Bake 30 minutes, covered with aluminum foil in 350 degree oven.
 FRESH SEA BASS IN DIJON
MUSTARD-CHAMPAGNE SAUCE

INGREDIENTS
• 6 (5-6 oz.) bass filets or any other firm fish
• 3 tbsp. chopped shallots
• 1 c. champagne
• 2 tbsp. Dijon mustard
• 3 tbsp. butter
• tbsp. flour
• 1 c. cream
• Juice of 1 lemon
• Salt and pepper to taste

PROCEDURE
1. In baking dish rub 1 tablespoon butter on the bottom and sprinkle the chopped
shallots all over. Arrange the bass on top and sprinkle some salt and pepper. Dot
with 1 tablespoon butter. Add the champagne and cover with a wax paper. Bake in
a 450 degree oven for 10 minutes. Lift up the bass and place them on a large
platter.
2. In a skillet melt 1 tablespoon butter and add the flour. Let cook for a few seconds.
Add the liquid from the baking dish and whisk together. Add the cream and
mustard. Let reduce until the right consistency. Adjust seasoning and add the
lemon juice. Pour the sauce over the cooked sea bass and serve immediately.
 HONEY - ED SEA SCALLOPS

INGREDIENTS
• 1 lb. sea scallops
• 3 tbsp. lime juice
• 1 tbsp. oil
• 1 tbsp. honey
• 1 tbsp. soy sauce
• 1/4 tsp. ground ginger
• 1 tbsp. sesame seeds

PROCEDURE
1. Marinate scallops for 1 hour (in refrigerator) in mixture of lime juice, oil, honey,
soy sauce and ginger. Remove scallops from marinade, reserving marinade.
2. Spread scallops on non-metallic skewers
3. . Place skewers in shallow microwave dish and cover with plastic wrap
4. Cook 3 to 4 minutes on high, turning dish once while cooking. Let stand 2
minutes.
5. Reheat marinade and serve over scallops, sprinkle with sesame seeds.
 MOROCCAN SEA BASS

INGREDIENTS
• 1/4 c. butter
• 1/2 c. chopped onion
• 2 cloves garlic, minced or pressed
• 2 tsp. curry powder
• 1/2 c. dry About 4 lb. sea bass, ling cod or rock fish, filleted
• white wine
• 3 tbsp. each soy sauce & catsup or chili sauce
• 1 tsp. dill weed, optional

PROCEDURE
1. Rinse fillets and pat dry, then arrange them, skin side down, on a piece of heavy-
duty foil in a shallow roasting pan; set aside.
2. Melt the butter in a small frying pan over medium heat; add the onion and garlic.
Cook until onion is limp. Stir in curry powder and cook 1-2 minutes, then add the
wine, soy, catsup and dill weed (if used). Stir until heated through, then
generously brush a portion of the mixture over fish.
3. Bake fish, uncovered, in a 425 degree oven for about 25 minutes or until it flakes
readily when probed with a fork. Brush several times with the remaining baste.
4. To serve, cut across fillets to the skin in serving-size pieces, lift meat free from
skin. Makes 4-6 servings.
 LINGUINE WITH SEA SCALLOPS
INGREDIENTS
1. 12 oz. sea scallops, halved
2. 1 c. each green and red peppers
3. 2 cloves of garlic, crushed
4. 1/4 tsp. crushed red pepper
5. 6 tbsp. olive oil
6. 1/2 c. chopped onion
7. 12 oz. linguine

PROCEDURE
1.Start water boiling for linguine. Heat oil in skillet, add onion, saute until tender, about 5
minutes. Stir in the sliced green and red peppers, saute 2 minutes. Add scallops; saute
over medium heat until cooked through, about 5 minutes.

2.Leave on low heat until linguine is ready. Cook linguine in boiling salted water until al
dente, about 15 minutes. Drain. Toss with scallop mixture. Top with Parmesan cheese.