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    Recipes — seafood

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    Canadian Sea Scallop Salad

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2

    Ingredients

        •   1 ½ to 2 lbs Clearwater Sea Scallops, cooked and chilled
        •   1 medium Napa cabbage head, coarsely chopped, rinsed and well dried
        •   2 bunches green onion (both white and green portions), chopped
        •   2 cups roma (plum) tomatoes, chopped
        •   1/3 cup lemon juice, fresh
        •   1 cup mayonnaise
        •   1 tsp tabasco sauce
        •   salt and pepper to taste

    Method

    1. Chill all ingredients well.  Combine in a large bowl,
      tossing gently, but thoroughly.
    2. Serve as soon as possible with warm, crunchy bread
      sticks.

    Plating: A hard cooked egg makes a wonderful garnish.



    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/canadian-sea-scallop-salad/

    Sea Scallop Truffled Ratatouille and Clementine Beurre Blanc

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   1 U10 Sea Scallop
        •   2 tbsp Truffled ratatouille
        •   3 Clementine segments
        •   3 tbsp Citrus beurre blanc
        •   1 tsp Olive oil
        •   1 tsp Unsalted butter
        •   ½ tsp Chopped chives
        •   Chervil Leaves

    Truffled Ratatouille

    Small Dice of the following vegetables:

        •   1 Eggplant
        •   1 Red pepper
        •   1 Yellow pepper
        •   1 Fennel bulb
        •   1 Yellow squash
        •   1 Zucchini
        •   1 Bunch Asparagus
        •   2 tbsp Tomato paste
        •   4 tbsp Basil chiffonade
        •   1.5 tbsp Chopped truffles
        •   1 cup Olive oil/as needed

    Clementine Beurre Blanc

        •   1 tbsp minced Shallots
        •   1 tbsp Thyme
        •   1 tbsp Olive oil
        •   3 oz White wine
        •   3 oz Heavy cream
        •   4 tbsp Unsalted butter
        •   1 tsp Lemon Juice
        •   2 tbsp Clementine juice
        •   1 tsp Clementine zest
        •   1 tbsp Chopped Tarragon leaves

    Method

    1. Sear sea scallop in olive oil and butter until slightly
      browned on each side.
    2. Lay warmed ratatouille in center of plate
    3. Place scallop on top of ratatouille.
    4. Drizzle beurre blanc around plate.

    Truffled Ratatouille

    1. Sauté vegetables separately in olive oil.
    2. When all cooked, combine in a large pot.
    3. Add tomato paste, 1 ounce of water and orange juice.
    4. Cook out tomato paste.
    5. Add basil and truffles.

    Clementine Beurre Blanc

    1. Sweat shallots, thyme and citrus zest.
    2. Add citrus juice and white wine.
    3. Season with salt and pepper and reduce to sec.
    4. Add tarragon and heavy cream and reduce by half.
    5. Strain through a china cap, finish with butter and
      season to taste.

    Plating

    1. Arrange Clementine segments and chervil leaves around plate.
    2. Add chopped chives to scallop and serve.



    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/sea-scallop-truffled-ratatouille-and-clementine-be/

    Warm Scallop Salad with Asparagus and Parmesan Shavings

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4

    Ingredients

        •   ½ lb Asparagus spears, trimmed
        •   20 Clearwater Canadian Sea scallops, thawed and dried
        •   2 cups Mixed salad greens
        •   12 Cherry tomatoes, halved
        •   ½ tbsp Parmesan cheese
        •   Croutons

    For Salad Dressing:

        •   2 tbsp Olive oil
        •   1 tbsp White wine vinegar
        •   1 tsp Wholegrain mustard
        •   1 tsp Clear honey
        •   Salt & pepper

    Method

    1. Make salad dressing using olive oil, white wine vinegar,
      wholegrain mustard, clear honey and seasoning.
    2. Heat olive oil in a frying pan.
    3. Add asparagus spears in a single layer then season and
      cook gently for 5 minutes until the asparagus is just
      tender.
    4. Lift from the pan and set aside.
    5. Increase the heat under the pan then cook scallops in
      batches for about a minute on each side until golden.
    6. Pile salad leaves on to plates and top with the warm
      asparagus, cherry tomatoes and the scallops.
    7. Spoon over the dressing, scatter with a few crispy
      croutons and parmesan cheese shavings.



    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/warm-scallop-salad-with-asparagus-and-parmesan-sha/

    Creamy Garlic Scallops

    Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour!

    A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops! With only a handful of ingredients, you’re minutes away from having the most incredible Creamy Garlic Scallops on your dinner table! People will think there’s a hidden chef in your kitchen!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4

    Ingredients

        •  2 tablespoons olive oil
        • 
    1 1/4 pounds (600 grams) scallops
        • 
    2 tablespoons unsalted butter, divided
        • 
    4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
        • 
    Salt and fresh ground black pepper to taste
        • 
    1/4 cup dry white wine or broth (optional)
        • 
    1 cup heavy cream (light, full fat or thickened cream. For a lower fat option, use evaporated milk)
        • 
    1 tablespoon lemon juice
        • 
    1/4 cup chopped parsley

    Method

    1. If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
    2. Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
    3. Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
    4. Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
    5. Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
    6. Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
    7. Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).



    This great family recipe is thanks to Cafe delites Recipes at https://cafedelites.com/creamy-garlic-scallops/

    Michelle’s Linguine Vongole

    Spaghetti alle vongole, Italian for spaghetti with clams, is a dish that is very popular throughout Italy, especially in Campania. And today, I have devised my own adaptation of this popular dish.

    This bold and beautiful clam pasta is easy and fast to make. It’s a real celebration of the juice and flavour of clams, and once you know how, it’s a simple dish that’ll hit the spot on the flavour front, every time.

    I chose to use linguine here (personal preference really). Clams I simply procured from the local fishmonger. Anchovies were John West. And to add blobs of vibrant colour to the dish – a nice counterpart to the purply shells of seafood – I opted for a small handful of cherry tomatoes. The pert little beauties are sweet enough to provide a counterpoint to the salty clams and I would advise to simmer them in white wine before the clams are added to the pan, breaking down to release their flavour into the sauce.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2

    Ingredients

        •    250g of clams
        •    150g of dried quality linguine
        •    125ml of dry white wine
        •    2 anchovies
        •    1/2 cup of cherry tomatoes, halved
        •    1 pinch of dried chilli flakes
        •    1 bunch of fresh Italian parsley, finely diced
        •    4 garlic cloves, finely sliced
        •    4 tablespoon of extra virgin olive oil
        •    Juice of 1/2 fresh lemon

    Method

    1. Rinse the clams in cold running water, and scrub if necessary, then put them into a large bowl and cover with cold water. Salt generously and leave for a couple of hours, then drain and rinse well to remove any grit or sand.
    2. Put the spaghetti into a large pan of salted boiling water and cook for a couple of minutes under the recommended time, until nearly done. Set aside in a colander.
    3. Meanwhile, put half the olive oil in a large pan over a medium heat and soften the garlic and anchovies. Add the halved cherry tomatoes and drained clams. Turn up the heat.
    4. Pour in the wine, cover and leave for a couple of minutes until most of them have opened. Discard any that are still closed. Add the others to the sauce, picking a few out of their shells for variety.
    5. Drain the linguine and add to the pan. Toss well and leave for a minute, then stir through the chopped parsley, lemon juice. Season to taste with black pepper and serve with dried chilli flakes.



    This great family recipe is thanks to Bonappetit at https://www.kitchenmess.com/2018/05/19/4339/