Crab Cake-Stuffed Portobellos

 

                    Served as an appetizer or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant.

6 servings

• 6 large portobello mushrooms
• ¾ cup finely chopped sweet onion
• 2 tablespoons olive oil, divided
• 1 package (8 ounces) cream cheese, softened
• 1 egg
• ½ cup seasoned bread crumbs
• ½ cup plus 1 teaspoon grated Parmesan cheese, divided
• 1 teaspoon seafood seasoning
• 2 cans (6-½ ounces each) lump crabmeat, drained
• ¼ teaspoon paprika

1. Remove stems from mushrooms and set caps aside.
2. In a small skillet, saute onion in 1 tablespoon oil until tender.
3. In a small bowl, combine the cream cheese, egg, bread crumbs, ½ cup cheese and seafood seasoning, gently stir in the crab and the onion.
4. Spoon ½ cup crab mixture into each mushroom cap, drizzle with remaining oil.
5. Sprinkle with paprika and remaining cheese.
6. Place in a greased 15-in x 10-in x 1-in baking pan.
7. Bake uncovered, at 400F for 15-20 minutes or until mushrooms are tender.
8. Serve with lemon wedges, cocktail sauce or tartar sauce.

BON APPÉÉÉÉÉÉTIT

Mini Scallop Casseroles

 

                    Tiny and tender bay scallops take center stage in these miniature dishes. They're reminiscent of potpies, very creamy and packed with flavorful veggies in every bite.

4 servings

• 3 celery ribs, chopped
• 1 cup sliced fresh mushrooms
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 2 tablespoons butter
• One-third cup all-purpose flour
• Salt and pepper, to taste
• 2 cups milk
• 1 pound bay scallops

Topping

• 1 cup soft bread crumbs
• 1 tablespoon butter, melted
• ¼ cup shredded cheddar cheese

1. In a large skillet, saute the celery, mushrooms, green pepper and onion in butter until tender.
2. Stir in the flour, salt and pepper until blended, gradually add the milk.
3. Bring to a boil, cook and stir for 2 minutes or until thickened.
4. Reduce heat, add the scallops.
5. Cook, stirring occasionally, for 3-4 minutes or until scallops are firm and opaque.
6. Divide mixture among four 10-oz ramekins or custard cups.
7. In a small bowl, combine crumbs and butter, sprinkle over the scallop mixture.
8. Bake, uncovered, at 350F for 15-20 minutes or until bubbly.
9. Sprinkle with cheese, bake 5 minutes longer or until cheese is melted.

BON APPÉÉÉÉÉÉÉÉTIT

Seafood Lasagna

 

                    This rich, satisfying dish is loaded with scallops, shrimp and crab in a creamy sauce.

12 servings

• 1 green onion, finely chopped
• 2 tablespoons canola oil
• 2 tablespoons + ½ cup butter, divided
• ½ cup fish or chicken stock
• 1 bottle "8 ounces" clam juice
• 1 pound bay scallops
• 1 pound uncooked small shrimp, peeled and deveined
• 1 package "8 ounces" imitation or real crabmeat, chopped
• ½ cup all-purpose flour
• 1½ cups milk
• Salt and pepper
• 1 cup heavy whipping cream
• ½ cup shredded Parmesan cheese, divided
• 9 lasagna noodles, cooked and drained

1. In a large skillet, saute onion in oil and 2 tablespoons butter until tender.
2. Stir in broth and clam juice, bring to a boil.
3. Add scallops, shrimp and crab and a pinch of pepper, return to boil.
4. Reduce heat, simmer, uncovered, for 4-5 minutes or until the shrimp turn pink and scallops are firm and opaque, stirring gently.
5. Drain, reserving cooking liquid and set seafood mixture aside.
6. In a large saucepan, melt the remaining butter, stir in the flour until smooth.
7. Combine milk and reserved cooking liquid, gradually add to the saucepan.
8. Add salt and pepper, to taste, and bring to a boil, cook and stir for 2 minutes or until thickened.
9. Remove from the heat, stir in cream and ¼ cup cheese.
10. Stir ¾ cup white sauce into the seafood mixture.
11. Spread ½ cup white sauce in a greased 13-in x 9-in, baking dish.
12. Top with three noodles, spread with half of the seafood mixture and 1¼ cups sauce, repeat layers.
13. Top with the remaining noodles, sauce and cheese.
14. Bake, uncovered, at 350F for 35-40 minutes or until golden brown.
15. Let stand for 15 minutes before cutting.

BON APPÉÉÉÉÉÉTIT

Pan-Fried Prawns with Ginger, Cumin and Paprika

 

                    This a quick, easy way of preparing prawns/shrimp for a snack or a main meal. Simply serve the juicy, piquant prawns/shrimp from the cooking vessel with chunks of crusty bread to mop up the oil and spices left behind.

Serves 4

• 3 tablespoons olive oil
• 2-3 garlic cloves, chopped
• 5cm/2 inches fresh ginger, peeled and grated
• 1 fresh red chilli/chile, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon paprika
• 500 gr raw king prawns/shrimp, shell on
• Leaves from a bunch of fresh cilantro, finely chopped
• Salt and black pepper
• Crusty bread, to serve
• 1 lemon, cut into wedges, to serve

1. Heat the oil in the base of a tagine or a large, heavy-based frying pan.
2. Stir in the garlic, ginger, chilli and cumin seeds.
3. As soon as a lovely aroma rises from the pan, add paprika and toss in the prawns.
4. Fry quickly over medium heat, until the prawns are just cooked and have turned opaque.
5. Season to taste with salt and pepper and sprinkle with cilantro.
6. Serve the prawns immediately with crusty bread and lemon wedges for squeezing.

BON APPÉTIT

Seafood and Vegetable Stir-Fry

 

                    Enjoy the bounty of the sea with this fresh and colourful stir-fry. By cooking the seafood only briefly, the flavour is maximized.

Serves 4

• 350 gr raw jumbo shrimp, peeled and deveined
• 500 gr cod or sole, cut into 3 cm chunks
• 500 gr squid
• 30 ml canola oil
• 1 cm piece fresh ginger, peeled and julienned
• 2 garlic cloves, chopped
• 70 gr brocoli florets
• 1 carrot, peeled and julienned
• 2 scallions, roughly sliced

Sauce 

• 250 ml chicken stock or water
• 30 ml oyster sauce
• 10 ml soy sauce
• 10 ml sugar
• 15 ml cornstarch

1. Gently grasp the squid body with one hand ; with the other, pull the tentacles and the quill from inside the body.
2. Wash the insides and remove the flaps and skin by pulling off ; cut the squid in half, then gently score the inside of the flesh in a crisscross pattern (without cutting through), then slice into bite-sized pieces.
3. To use the tentacles, cut into shorter lengths.
4. Combine all the sauce ingredients in a jar, ensuring that the cornstarch is well blended.
5. Heat a non-stick frying pan or a wok over high heat ; add 20 ml of the oil and cook the fish for 1 minute, tossing frequently.
6. Add the shrimp and squid and cook for 1-2 minutes or until the shrimp are almost cooked ; transfer to a plate to keep warm.
7. Heat the remaining oil in the wok, then toss the ginger and garlic for 30 seconds ; cook the brocoli and carrot for 1 minute, until they begin to soften but still retain their crispness.
8. Return the seafood to the wok, add the scallions and the sauce ; cook for 1 minute or until the sauce thickens and the seafood is perfectly cooked.

BON APPÉTIT

Crab and Shrimp Cakes

 

                    Homemade fish cakes are always a special treat. They are the ultimate all-in-one dish, as they contain fish, potato and vegetables. These can be made ahead and chilled, ready to bake when you need them.

Serves 4

• 500 gr potatoes, peeled and cut into chunks
• 30 ml low-fat ricotta cheese
• 125 gr peeled shrimp, thawed if frozen
• 170 gr can white crabmeat, well drained
• 2 scallions, chopped
• Tabasco, to taste
• 125 gr spinach
• 4 large tomatoes
• 1 lemon, cut into four wedges

Breadcrumb coating

• 60 ml whole wheat flour
• 1 egg, beaten
• 160 ml dried whole wheat breadcrumbs
• 5 ml dried thyme or oregano
• 30 ml olive oil, warmed

1. Cook the potatoes in a pot of boiling water for 12-15 minutes until tender.
2. Drain and return to the pot over the heat to dry out a little, then mash until smooth ; beat in the ricotta, season and set aside to cool completely.
3. Pat the shrimp dry with paper towel, then chop coarsely ; mix with the crab, chopped scallions and Tabasco.
4. Put the spinach in a covered bowl with ust the rinsing water clinging to the leaves ; cook in the microwave until just wilted.
5. Cool, then sqeeze dry and chop roughly ; mix the potato with the seafood and spinach, chill for 30 minutes.
6. Preheat the oven to 375F (190C).
7. Shape the seafood mixture into four large cakes, dipping your hands in a little flour if necessary.
8. Put the flour in a shallow bowl, the beaten egg in another shallow bowl and the breadcrumbs mixed with the dried herbs in a third.
9. Coat the fish cakes evenly first in flour, then in beaten egg and, finally, in the crumbs.
10. Halve the tomatoes and place around the fish cakes on a baking tray ; season and sprinkle with any leftover crumbs.
11. Brush the fish cakes with the warmed oil, then bake for 20 minutes until they are crisp and the tomatoes soft ; allow to stand for 3-4 minutes before serving.
12. Serve with lemon wedges.

BON APPÉTIT

Rice Salad with Shrimp

 

                    A colourful, crunchy vegetable salad tossed in a tastebud-tingling, Asian-style dressing, this dish gives a great vitamin boost. Soy sauce is high in salt, so no extra seasoning is needed for the dressing.

Serves 4

• 1 red pepper, deseeded and thinly sliced
• 1 yellow pepper, deseeded and thinly sliced
• 1 orange pepper, deseeded and thinly sliced
• 4 cups bean sprouts
• 6 scallions, thinly sliced
• Half English cucumber, julienned
• 250 gr cooked, peeled jumbo shrimp
• 450 ml cooked long-grain white rice
• 15 ml sesame seeds, toasted

Sweet chili dressing

• 30 ml salt-reduced soy sauce
• 15 ml sesame oil
• 15 ml canola oil
• 30 ml sherry vinegar or rice vinegar
• 15 ml sweet chili sauce or 1 red chili pepper, deseeded and finely chopped
• 15 ml honey
• 15 gr fresh ginger, peeled and finely grated

1. First make the dressing, put all the ingredients for the dressing into a large salad bowl and whisk together to combine.
2. Just before serving, add all the salad ingredients, apart from the sesame seeds.
3. Toss everything together to coat in the dressing, then sprinkle the sesame seeds on top.
4. Serve at once.

BON APPETIT

Shrimp and Spinah Biryani

 

                    A fragrantly spiced pilaf-style dish that doesn't take much more effort than ordering takeout, yet is much healthier as it is lower in fat. Serve with refreshing raita to complete the meal.

Serves 4

• 398 ml can chopped tomatoes
• 30 ml canola oil
• 1 large onion, halved and thinly sliced
• 1 red chili pepper, deseeded and thinly sliced
• 15 gr fresh ginger, peeled and finely chopped
• 15 ml ground cumin
• 15 ml ground coriander 
• 5 ml ground tumeric
• 2 ml ground nutmeg
• 250 ml basmati rice, rinsed
• Pinch of sugar
• 1.5 liter baby spinach leaves, roughly torn
• 250 gr peeled raw shrimp, thawed if frozen

1. Drain the tomatoes in a sieve over a heatproof measuring cup, then set aside ; bring a kettle of water to a boil.
2. Heat the oil in a large flameproof casserole dish over a medium heat ; add the onion, chili and ginger and stir for 3 minutes.
3. Stir in the cumin, coriander, tumeric and nutmeg and continue stirring until the onion is softened.
4. Add the rice and drained tomatoes to the casserole dish and stir to mix ith the spices ; add enough boiling water to the reserved tomato juice to make up to 500 ml.
5. Stir this liquid into the rice with the sugar and pinch of salt, then bring to a boil.
6. Reduce the heat to low, cover tightly and leave the rice to cook without lifting the lid for 10-12 minutes until all the liquid has been absorbed, the rice grains are tender and tiny holes appear on the surface.
7. Stir in the spinach, as much as you can at a time, adding more as each addition wilts ; when all the spinach has been added, lay the shrimp on top, re-cover the casserole dish and turn down the heat to very low.
8. Cook for 2 minutes, then turn off the heat and leave to stand for 1 minute, without lifting the lid, by which time the spinach will have wilted further and the shrimp will have cooked through.
9. Gently fork together to combine the rice, spinach and shrimp ; serve immediately.

Each serving : 20 g protein, 11.5 g fat, 47 g carbohydrate, 5.5 g fibre, 260 Calories.

BON APPÉTIT

Spaghetti with Scallops, Asparagus and Swiss Chard

 

                    This is a sophisticated dish, combining pasta with a stir-fry of creamy white scallops and vibrant green vegetables. You can make this dish using fresh spinach leaves, instead the Swiss chard, washed and torn into large pieces.

Serves 4

• 300 gr spaghetti
• 15 ml olive oil
• 350 gr scallops, quartered if large
• 200 gr asparagus, trimmed and cut into 3 cm lengths
• 2 ml grated fresh ginger
• ½ lemon, zested and juiced
• 250 gr Swiss chard leaves, coarsely shredded
• 80 ml water

1. Cook the spaghetti in a large pot of lightly salted boiling water for 10-12 minutes, or according to the package instructions, until tender ; when ready, drain in a colander.
2. While the pasta is cooking, heat the oil in a wok or large frying pan over a high heat.
3. Add the scallops in a single layer and cook, turning occasionally, for about 3 minutes or until lightly golden and almost cooked through ; transfer the scallops to a plate, using a slotted spoon, and keep warm.
4. Add the asparagus to the wok with the ginger and lemon zest ; cook, stirring frequently, for about 4 minutes until starting to soften.
5. Add the Swiss chard leaves to the wok and lightly toss to mix well ; pour in the water, cover the wok and cook for about 5 minutes until the Swiss chard is wilted and the asparagus is tender.
6. Return the scallops to the wok with the lemon juice and season to taste.
7. Add the spaghetti to the wok and gently toss to mix with the scallops and asparagus ; serve at once.

Each serving : 19 g protein, 8 g fat, 44.5 g carbohydrate, 6 g fibre, 338 Calories.

BON APPÉTIT

Corn Chowder with Crab

 

                    Leeks, corn and potatoes make this chunky seafood chowder a satisfying main meal soup. Serve garnished with a swirl of sour cream and some crusty whole-grain bread to accompany.

Serves 4

• 15 ml olive oil
• 30 gr fresh ginger, peeled and finely chopped
• 2 slices back bacon or 3 strips bacon, chopped
• 1 onion, chopped
• 1 small carrot, peeled and diced
• 2 celery stalks, chopped
• 2 leeks, trimmed and thickly sliced
• 750 ml boiling water
• 170 gr canned white crab meat
• 3 potatoes, peeled and cut into small chunks
• 330 ml frozen corn kernels, thawed
• 30 ml chopped fresh dill
• 60 ml sour cream
• 1 small red chili pepper, deseeded and finely diced

1. Heat the oil in a large pot.
2. Add the ginger, bacon, onion, carrot and celery and stir over a high heat for 1 minute ; add the leeks, reduce the heat to medium and cook for a further 4 minutes, stirring occasionally.
3. Pour in the water and bring to a boil ; reduce heat, cover the pot with a lid and simmer for 5 minutes.
4. Drain the crab, reserving the liquid, and set aside.
5. Stir the potatoes and reserved crab liquid into the soup ; bring back to simmering point, cover again and cook for about 10 minutes until the potatoes are tender.
6. Stir in the corn, heat again to simmering point, then cover the pot and simmer for 5 minutes until the potatoes break up slightly and thickened the liquid ; lightly stir in the crab and dill, cover the pot and remove it from the heat.
7. Leave to stand for 5 minutes to allow the flavours to infuse ; season with freshly ground black pepper to taste.
8. Serve the chowder in warmed bowls topped with a spoonful of sour cream and sprinkling of diced chili pepper.

Each serving : 17 g protein, 12 g fat, 36 g carbohydrate, 6 g fibre, 334 Calories.

BON APPÉTIT

Seafood Paella

 

                    An ideal dish for entertaining, this colourful and exotic dish is made with a mixture of white fish and seafood, plus red pepper, asparagus, tomatoes and artichokes. Serve with a green salad.

Serves 4

• 1 liter homemade fish or chicken stock
• 500 ml water
• 1 small onion, halved
• Large pinch of saffron threads
• 60 ml olive oil
• 2 large garlic cloves, minced
• 1 red pepper, deseeded and chopped
• 625 ml paella or risotto rice
• 160 ml dry white wine
• 350 gr firm white fish, skinned and cut into chunks
• 250 gr peeled raw shrimp, thawed if frozen
• 125 gr squid, cleaned and sliced
• 150 gr asparagus, trimmed and sliced
• 2 large tomatoes, peeled, desseded and chopped
• 12 pitted olives, sliced
• 30 ml chopped fresh parsley
• 15 ml lemon juice
• 398 ml can artichoke hearts, drained, rinsed and halved
• 8 small lemon wedges
• 30 ml chopped fresh parsley, extra

1. Pour the stock and water in a very large pot with the onion and saffron.
2. Bring to a boil, then cover and reduce the heat ; simmer gently for 10 minutes, then strain into a large jug.
3. Heat the oil in a paella pan and add the garlic and red pepper, cook gently for 2-3 minutes, then add the rice ; cook for 5 minutes, stirring often, until the rice looks transparent.
4. Add the wine, stir, then allow it to bubble up and evaporate ; ladle about one-third of the reserved stock into the rice.
5. When it has all been absorbed, add a further third, then cook gently until it has been absorbed.
6. Add the remaining ingredients (except the lemon wedges and extra chopped parsley) to the pan, along with the rest of the stock.
7. Cook gently, stirring occasionally, for about 10 minutes until all the seafood is cooked and the rice and vegetables are tender, adding eztra stock or hot water, if needed.
8. Season to taste ; garnish with lemon wedges and extra chopped parsley.

Each serving : 44 g protein, 3 g fat, 38 g carbohydrate, 4.5 g fibre, 397 Calories.

BON APPÉTIT

Crabmeat and Chicken Potpie

 

                A humble chicken potpie becomes stylish when crabmeat is added to the mix. It's great for an informal dinner party because you can make the filling ahead.

Makes 4 servings

• 250 gr lump crabmeat
• 750 gr skinless, boneless chicken, cut into 1-inch chunks
• Salt and freshly ground black pepper
• 30 ml + 15 ml all-purpose flour
• 30 ml + 30ml vegetable oil
• 30 ml + 30 ml unsalted butter
• 250 gr red-skin potatoes, cut into ½-inch pieces
• 250 gr carrots, peeled and cut into ½-inch pieces
• 1 medium yellow onion, pelled and diced
• 2 garlic cloves, minced
• Pinch of crushed red pepper flakes
• 1 sprig thyme
• 1 bay leaf
• 250 ml white wine
• 500 ml chicken stock
• 250 ml heavy cream + 15 ml for brushing
• 60 ml dry sherry
• 125 ml frozen peas
• 250 gr (1 sheet) frozen puff pastry, defrosted following package instructions
• 1 egg

1. Carefully pick through the crabmeat and discard any pieces of shell or cartilage ;transfer to a bowl, cover, and refrigerate until needed.
2. Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 30 ml of the flour until evenly coated ; in a large skillet over high heat, heat 30 ml of the oil.
3. Add the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally until light brown and cooked through, 5 to 10 minutes ; using a slotted spoon, transfer the chicken to a plate and set aside.
4. Add the remaining 30 ml oil and 30 ml of the butter to the pan, then add the potatoes, carrots, and onion and sauté until they begin to look glossy and bright, 2 to 3 minutes ; reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay leaf, and sauté just until the vegetables begin to color slightly, 2 to 3 minutes more.
5. Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits ; simmer until the liquid reduces by about half, 3 to 5 minutes.
6. Add the chicken stock and 250 ml of cream ; bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the liquid reduces by about half again and is thick and creamy, about 15 minutes, and remove the sprig of thyme and the bay leaf.
7. Stir in the reserved chicken pieces and the sherry.
8. Stir together the remaining 30 ml butter and remaining 15 ml flour and stir this paste into the mixture ; season the sauce to taste with salt and pepper.
9. Gently stir in the reserved crabmeat and the peas ; transfer to four large individuel ovenproof 2-cup soup bowls, four ramekins of the same size, or 2-quart baing dish.
10. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.
11. Preheat the oven to 400F (200C).
12. Make sure the puff pastry is no thicker than ¼ inch.
13. With the tip of a sharp knife, cut the pastry into four circles that will overhang the rims of the serving bowls or ramekins by about ½ inch ; for a single large baking dish use one large sheet that will overlap the top by 1 inch.
14. In a small bowl beat together the egg and the remaining 15 ml of cream to make an egg wash ; brush the outsides of the rims of the ramekins.
15. Place the bowls, ramekins, or baking dish on a baking tray and place the puff pastry circleson top, draping them over the sides of the dishes ; pierce the tops with the tip of a paring knife.
16. Brush with the egg wash and press the pastry gently against the sides of the dishes.
17. Carefully transfer the baking sheet to the oven and bake until the filling is bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes.
18. Serve hot.

BON APPÉTIT

Easy Paella

 

                    You could also add scallops, chunks of fish, slices of squid, or crab to the rice. Or you could do a chicken and sausage paella with chunks of breast meat and thick slices of Spanish sausage or chorizo. Don't overcrowd the pan. This is a rice dish and you want to make sure that the proportion of rice to proteins is high.

Makes 4 servings

• 30 ml olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, diced
• 2 large garlic cloves, minced
• 625 ml long grain rice
• 900 ml unsalted chicken or fish broth
• 180 ml white wine
• 10 ml salt
• 12 large shrimp, peeled and deveined
• 12 small clams, thoroughly scrubbed and rinsed
• 12 black mussels, thoroughly scrubbed and rinsed
• 125 ml tender young peas, fresh or frozen
• 30 ml chopped fresh flat-leaf parsley, plus more for garnish
• Generous 2 ml saffron threads (to taste), crushed with your fingers
• Pinch of freshly ground black pepper
• Pinch of cayenne

1. Heat the oil over medium heat in a large, heavy skillet and add the onion and red pepper ; cook, stirring, until the onion begins to look translucent, about 3 minute.
2. Stir in garlic and the rice and continue to stir together for about 1 minute until the rice is coated with oil.
3. Add the broth and wine and bring to a full boil over medium-high heat ; add all the other ingredients, reduce the heat, and simmer 15 to 20 minutes until all the liquid has evaporated and the rice is tender and beginning to stick to the pan.
4. Turn off the heat and allow to sit undisturbed for 10 minutes.
5. Stir the mixture briefly to distribute the ingredients evenly.
6. Serve in shallow serving bowls or plates, garnished with parsley.

BON APPÉTIT

Grilled Shrimp and Lemon Wedges on Rosemary Skewers

 

                    For an Asian flavor, marinate the shrimp in a combination o fresh ginger, garlic, lime juice and sesame oil.

Makes 4 servings

• 45 ml freshly squeezed lemon juice
• 45 ml olive oil
• 5 ml grated lemon zest
• 2 or 3 fresh basil leaves, cut into fine julienne strips
• 2 garlic cloves, minced
• 750 gr large shrimp, peeled and deveined
• 2 lemons, cut into 8 wedges, seeds removed
• 8 sturdy fresh rosemary sprigs, each 6 to 8 inches long
• Salt and freshly ground black pepper

1. In a large, nonreactive bowl, whisk together the lemon juice, olive oil, lemon zest, basil and garlic ; add the shrimp, stir to coat them evenly, cover with plastic wrap, and refrigerate for at least 1 hour and no more than 3 hours.
2. Preheat an outdoor grill, an indoor doubled-sided grill, or the broiler.
3. With the tip of a small, sharp knife, carefully remove any visible seeds from the lemon wedges.
4. Strip the leaves rom each rosemary sprig, leaving just a tuft at one end ; with the knife, trim the opposite end o each branch to a point.
5. Remove the shrimp from the marinade and skewer them on the rosemary sprigs, passing the point of each branch through both the head and tail end of each shrimp and alternating the shrimp with lemon wedges on the skewers.
6. When the grill or broiler is ready, season the shrimp on both sides with salt and pepper to taste.
7. Place the skewers on the grill rack directly over the fire or under the broiler, and cook until they turn bright pink all over, 1 to 2 minutes per side, turning the skewers once with long-handled tongs (if using an indoor double-sided grill, grill for 2 minutes only).
8. Serve immediately with rice or roasted potatoes.

BON APPÉTIT

Scallop Ceviche with Jalapeno and Fresh Lime

 

Makes 4 servings

• 450 gr resh sea scallops or bay scallops, cut into ½-inch pieces
• 160 ml fresh lime juice
• 2 garlic cloves, peeled
• 3 green onions, finely chopped
• 2 medium ripe tomatoes, peeled, seeded and chopped
• 1 medium jalapeno pepper, stemmed, seeded, deveined and finely chopped
• 30 ml olive oil
• 30 ml chopped resh cilantro
• Salt and freshly ground black pepper
• Cilantro or parsley leaves or garnish

1. Put the scallop pieces in a glass or stainless steel bowl ; pour the lime juice over them and stir gently to coat them thoroughly.
2. Cover with plastic wrap and refrigerate for 24 hours.
3. Before serving, bring a small saucepan of water to a boil ; add the garlic cloves and blanch them in the boiling water for 1 minute to remove some o their harshness.
4. Drain the cloves well, pat them dry with paper towels, and then chop them finely.
5. Drain most of the lime juice from the scallops and return them to the bowl ; add the chopped garlic, green onions, tomatoes, jalapeno, olive oil and cilantro to the scallops.
6. Mix well and season to taste with the salt and pepper.
7. Garnish with cilantro or parsley leaves.
8. Serve immediately or cover the bowl and refrigerate until serving time.

BON APPÉTIT

Panko-Crusted Scallops with Cilantro-Mint Vinaigrette

 

                    Try this recipe with shrimp or other seaood as well as vegetables like blanched caulilower, eggplant, or thick slices of green tomato.

                    I you don't want to make the cilantro sauce, Chinese hoisin sauce makes a great sauce for dipping (the kids might prefer ketchup)

Makes 4 servings

For the cilantro-mint vinaigrette

• 1 egg yolk
• Juice of 2 limes
• 20 ml soy sauce
• 1 medium garlic clove, chopped
• 60 ml rice vinegar
• 1 bunch cilantro leaves, coarsely chopped (about 125 ml)
• 6 sprigs mint leaves, picked
• Salt and pepper
• 20 ml packed brown sugar
• 375 ml peanut oil
• 10 ml sesame oil

For the scallops

• 500 ml fresh sea scallops, cut in half lengthwise if very large
• Salt and white pepper
• 2 large eggs, beaten
• 60 ml milk
• 125 ml all-purpose flour
• 250 ml panko
• Peanut or vegetable oil for deep-frying
• Bottled hoisin sauce for serving

For the cilantro-mint vinaigrette

1. Put the egg yolk, lime juice, soy sauce, garlic, rice vinegar, cilantro leaves, mint leaves, salt, pepper and brown sugar in a food processor fitted with a steel blade.
2. Purée for about 2 minutes or until the mixture is smooth ; with the machine running, slowly drizzle in the oils and process until the mixture is thick, refrigerate until ready to use.

For the scallops

1. In an automatic deep-fryer or a deep, heavy frying pan, preheat several inches of oil to a temperature of 350F (180C).
2. Meanwhile, pat the scallops dry with paper towels and season them with a little salt and pepper.
3. In a bowl beat together the eggs and milk.
4. Place the scallops on one plate, the flour on another plate, and the panko on a third plate.
5. Dredge a scallop in the flour, turning it to coat all sides and then shaking off excess flour ; dip it in the beaten egg, letting the excess egg drip back into the bowl.
6. Dip the scallop into the panko, pressing lightly to helps the crumbs adhere on all sides ; gently shake off an excess crumbs.
7. Place the scallop back on its plate and repeat with the remaining scallops.
8. When all the scallops are coated and the oil has reached 350F (180C), place about 6 scallops in the oil and fry until golden brown, about 2 minutes ; flip them over if necessary.
9. Lift them out with the fryer's strainer basket, or remove with a wire skimmer if using a frying pan, and let the excess oil drain off ; then transfer to paper towels and immediately sprinkle lightly with salt.
10. Repeat with the remaining scallops.
11. Serve hot, with the vinaigrette or hoisin sauce.

BON APPÉTIT

Scallop Skewers with Herb Oil (Ketogenic Diet)

4 servings

• 16 large scallops (U10 size)

For the herb oil

• 80 ml olive oil
• 15 ml lemon zest
• 15 ml chopped dill
• 15 ml chopped chives
• 10 ml chopped savory
• 1 chopped Thai chili
• Salt to taste

1. In a bowl, mix the ingredients for the herb oil; pour half of the mixture into another bowl and add the scallops.
2. Marinate for 10 minutes in the fridge; reserve the rest of the oil in the fridge.
3. Drain the scallops and discard the marinade; thread the scallops onto two skewers at a time.
4. Heat an oiled pan and sear the scallop skewers for 1 to 2 minutes on each side.
5. Serve the scallops with the rest of the aromatic oil.
6. Serve with a spinach salad with bacon.
7. Spinach salad with bacon
8. In a large skillet, cook 6 slices of diced bacon for 5 to 7 minutes, until crispy.
9. Drain off excess fat, keeping 30 ml in the skillet.
10. Add 1 chopped onion and cook for 3 to 4 minutes.
11. Add 1 142 g container of baby spinach and cook for 1 to 2 minutes, stirring, season with salt and pepper.
12. Garnish with 80 ml of shaved parmesan.

BON APPÉTIT

Scallops with fennel and pastis

 

6 portions

• 24 scallops
• 60 gr butter
• 2 chopped fennel bulbs
• 4 sliced green onions
• 80 ml pastis
• 300 ml cream 35%
• 15 ml roughly chopped fennel leaves

1. Remove the scallops from their shells and clean them, removing the coral. Wash the shells, dry them and keep them aside.
2. Melt 40g of butter in a pan and cook the fennel for around 20 minutes, stirring occasionally. When the fennel is tender, keep it warm.
3. Heat the rest of the butter in the same pan and melt the onion while stirring.
4. Return the fennel to the pan with the scallops, pastis and cream.
5. Cook for 2 minutes, until the scallops become opaque.
6. Arrange 4 half-shells on each serving plate. Remove the scallops from the pan one by one and distribute them among the shells.
7. Let the sauce simmer until it thickens slightly and top with the scallops and sprinkle with fennel fronds.

BON APPÉTIT

Lobster Tartlets

 

 

                   If you prefer you can bake the tart cases yourself.

Serves 4

• 4 tablespoons mayonnaise
• 2 tablespoons double cream
• Few drops lemon juice
• Pinch each salt and sugar
• 4 savoury shortbread pastry tart cases (bought ready-made)
• 350 gr lobster meat
• 4 lettuce leaves
• 4 teaspoons lumpfish roe
• Few dill sprigs, for garnish

1. Beat the mayonnaise with the cream, lemon juice, salt and sugar and pour into the tart cases.
2. Slice the lobster meat and arrange over the mayonnaise.
3. Wash the lettuce, drain thoroughly and arrange on four individual plates.
4. Place the tartlets on the lettuce ; top each tartlet with 1 teaspoon lumpfish roe and garnish with dill.

BON APPÉTIT

Crab Salad with Tomato Vinaigrette

 

For 4 servings

• 2 large prepared crabs (around 250g of meat)
• 1 large bulb of thinly sliced fennel (leafy part chopped to garnish)
• 85 gr mixed greens
• 15 ml chopped chives
• Paprika or Cayenne pepper

Vinaigrette

• 2 large tomatoes
• 75 ml olive oil
• 15 white wine vinegar
• 60 ml cream 35%
• 5 ml chopped fresh tarragon
• Salt and black pepper
• A pinch of sugar
• A few drops of Worcestershire sauce
• A 5 cm segment of cucumber, diced

Vinaigrette

1. Place the tomatoes in a bowl then cover them with boiling water; soak for 30 seconds then peel, core and cut into small cubes.
2. In another bowl, beat together the oil and vinegar then add the cream and tarragon and season to taste.
3. Add the sugar and Worcestershire sauce to taste then add the tomatoes and cucumber.

Salad

1. Mix the crab meat and fennel then add 60 ml of vinaigrette.
2. Arrange the mixed greens on a large serving plate and put the crab mixture on top.
3. Drizzle with remaining vinaigrette, garnish with chives and fennel fronds.
4. Season with paprika or cayenne pepper and serve.

BON APPÉTIT