Search

"Bay scallops are very firm with a delicate, sweet flavour. Bay scallop meat is about 1/2" diameter (about 70-90/lb). Always look for scallops with a cream colour and firm meat."

Ingredients: fresh dill, jumbo pasta shells...

"This is a once-in-a-while treat for us! The sauce can be made with red or orange peppers - its also delicious over grilled fish."

Ingredients: salt & freshly ground black pepper, dried thyme...

"A touch of cream gives this slightly tangy sauce a silky-smooth finish. Be sure to serve this dish with yummy-crust hot bread so you can sop up every drop of sauce. Found this in Cooking Light, January of 2003 but have not tried it yet."

Ingredients: cilantro, cooking spray...

Ingredients: cracked black pepper, extra virgin olive oil...

"Appetizer from Simply Seafood by Vicki Emmons. This needs to sit in the refrigerator for 10-15 minutes and then gets deep fried and skewered onto toothpicks. It is served with warmed cutney as a dipping sauce."

Ingredients: chutney, coconut, eggs...

"I didn't have any green or red curry paste as a base, so I had to improvise and came up with this, it might have just been a one-hit-wonder, as I haven't made this dish again and am drawing the spices from memory, so just sample the paste and if it tastes about right, go with it!"

Ingredients: coconut milk, noodles, shrimp...

Ingredients: dill seeds, fresh scallops...

"The pesto can be made two days ahead; cover and chill. Use sea scallops not bay scallops. Sea scallops are larger and make for a nice intimate dinner for two. Bon apetit! This comes from Cooking Light, November 1996."

Ingredients: ground cumin, fresh ground pepper...

"Rich, flavoursome recipe using naturally smoked haddock (or any other naturally smoked white fish) avoiding those awful bright dayglow yellow dyed fish masquerading as the real thing. I also add smoked scallops to the finished soup as an extra luxury when they are available. These I cut into bite sized pieces as a final flourish along with the parsley..."

Ingredients: cloves, pepper, double cream...

"This recipe, which originally came from "Great Good Food" by Julee Russo, is a lovely, sophisticated starter for a dinner party. I particularly like this recipe because it looks like it is very difficult to prepare, while it really is quite simple."

Ingredients: salt & freshly ground black pepper, salad greens...

"A colorful and elegant addition to any meal."

Ingredients: curry leaves, cream, garlic...

"A good seafood lunch or light supper year-round, but I like it when the weather gets chilly. If used as an appetizer, can stretch to 6 servings."

Ingredients: corn on the cob, fresh mussels...

"Add some slivered fresh spinach and a few whole pine nuts to finish off this recipe. Serve with a salad, bread sticks and dry white wine."

Ingredients: dried basil, dried oregano...

"The picture in the mini cook book from Australian Good Food looked so good I just had to post. A seafood platter is a favourite for the DH and I when we go out or want to treat ourselves at home."

Ingredients: extra virgin olive oil, fennel seeds...