Seafood Recipes

Coquille St. Jacques:

In a large skillet, heat the oil to high and sauté scallops. remove them and sauté shallots until soft, but not too brown
Add wine, reduce by half then add sauce and season to taste
Pipe the mashed potatoes around a scallop shell or some kind af a shallow bowl with an edge around it
Return the scallops to the sauce, bring back to a simmer and then spoon into the shell that has been garnished with the piped potato
Top with the cheese and brown under a broiler
Garnish and serve

Be sure not over cook the scallops! They should be sautéd briefly on high heat, the removed from the pan and placed to the side
Serve with vegetables
Garnish with lemon, fresh herbs, etc.
The piped mashed potato is optional

Make a batter by beating together the egg, milk, flour and baking soda, let rest for 15 minutes
Dip 2 oz. pieces of haddock into the batter to coat thoroughly
Deep fry in plenty of oil preheated to 375°F until golden brown and fish is cooked

1 teaspoon of baking soda can be added to the batter for a more crisp final product
Serve with french fried potatoes
Garnish with lemon
You may have to add a little more milk to the batter if it is too thick
Do not use cod fish, yukie

In a pan heat butter and sear halibut on both sides
Remove and finish in a preheated 350°F oven
Meanwile add almonds to the butter and brown
When browned remove from heat and add the lemon juice and worcestershire, place the halibut on a plate and spoon on some almonds with butter

You can use other kinds of fish such as salmon, haddock, sole, etc. or even fresh water trout fillets
Serve with potato and veg.
Garnish with lemon

Marinade shark in lime juice for a few hours
Heat oil in a skillet and sear shark steaks on both sides and finish in a 375°F oven
Meanwhile sauté shallots and peppercorns and then add the wine and lime juice, reduce by half, then add the white sauce
Simmer and season to taste and then pour over the shark steaks

In a skillet heat oil and sauté shallots and garlic, not too brown
Add shrimp and cook until almost finished
Remove the shrimp and add the wine and lemon juice, reduce by half, then remove from the heat
Return the shrimp and stir in the parsley and the butter 1 oz. at a time

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