Seared Scallops with Garlic Basil Butter

Scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If you’re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

INGREDIENTS:

• 12 large sea scallops, 1 1/4 to 1 1/2 pounds
• 2 teaspoons all-purpose flour, optional, see notes
• Salt and fresh ground black pepper
• 2 tablespoons oil, such as olive oil, avocado oil or grapeseed oil
• 1 1/2 tablespoons butter
• 2 garlic cloves, minced
• 1 cup fresh basil leaves
• 3 to 4 lemon slices

INSTRUCTIONS:

1. Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
2. Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
3. While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
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CRAB LOUIE (SEAFOOD SALAD RECIPE)

Crab Louie is a refreshing seafood salad with lump crab meat, tossed with a spicy Louie dressing. Low carb, keto, and gluten free recipe.

INGREDIENTS:

• 8 ounces lump crab meat
• 1 6-ounce heart romaine lettuce cut lengthwise in half then crosswise into 1/2 inch thick strips
• 3 hard boiled eggs 2 cut into wedges and 1 chopped
• 1 large roma tomato chopped
• 1 large avocado chopped
• Louie Dressing:
• 1/2 cup mayonnaise
• 1/4 cup ketchup (I use Heinz sugar free ketchup)
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon cayenne
• 1/2 teaspoon salt

INSTRUCTIONS:

1. Stir together all dressing ingredients until smooth. Set aside.
2. Arrange a bed of lettuce on two salad plates.
3. Top with crab, eggs, tomatoes, and avocados.
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Easy Seafood Stew

Easy Seafood Stew is a quick and simple stew recipe that tastes like it’s been slow cooked all day. Packed with good-for-you-ingredients like vegetables, hearty stock, and seafood.

INGREDIENTS:

• 4 Tablespoons butter or vegan butter
• drizzle extra virgin olive oil
• 2 small or 1 large leek, white and light green parts only, thinly sliced
• 1 shallot, chopped
• salt and pepper
• 4 cloves garlic, pressed or minced
• 14.5oz can Red Gold Diced Tomatoes with Basil, Garlic & Oregano*
• 15oz can Red Gold Crushed Tomatoes
• 2-1/2 cups seafood stock
• 1 cup chicken stock
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 medium-sized Russet potato, peeled and chopped (2 cups)
• 1-1/4lb mixed seafood: halibut, scallops, shrimp, salmon, branzino, squid, mussels and/or clams (see notes)
• 1 small handful fresh parsley, finely chopped
• 1/2 lemon

INSTRUCTIONS:

1. Melt butter and extra virgin olive oil in a large Dutch oven or soup pot over medium heat. Add leeks and shallot, season with salt and pepper, then saute until leeks are tender and beginning to turn golden brown, 15 minutes. Add garlic then saute until very fragrant, 2-3 minutes.
2. Add Red Gold tomato products, seafood stock, chicken stock, dried thyme, and bay leaf then turn heat up to bring to a bubble. Turn heat back down to medium-low then simmer for 10 minutes. Add potatoes then place a lid partially on top and simmer until potatoes are tender, 20-30 minutes, stirring occasionally. Taste then add salt and pepper if necessary.
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EASY SEAFOOD GUMBO

A party for your mouth! This Easy Seafood Gumbo recipe is on the table quickly and easily. Loaded with authentic creole flavors and tons of seafood, this classic Louisiana Seafood Gumbo is a favorite dinner for every occasion.

INGREDIENTS:

• 5 tbsp butter
• 4 tbsp flour
• 1 cup chopped sweet onion
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell pepper
• 2 celery stalks chopped
• 1 1/2 cups sliced smoked andouille sausage approximately 3 links
• 2 garlic cloves minced
• 1 tsp ground mustard
• 1 tsp cayenne pepper
• 1 1/2 tsp paprika
• 1 tsp garlic powder or granulated garlic
• 1 tsp creole seasoning
• 1 tsp file powder
• 32 ounces chicken stock
• 1 pound peeled and deveined shrimp
• 1 cup jumbo lump crabmeat
• 6 ounces oysters and juices
• 1 bay leaf
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 cups cooked white rice

INSTRUCTIONS:

1. Melt the butter in a large dutch oven or stock pot over medium/high heat.
2. Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approximately 3-4 minutes. (Do not stop whisking or the roux will burn.)
3. Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly, until the vegetables begin to soften.
4. Add the sausage to the pot and stir to combine. Cook for 1 minute longer.
5. Stir in the garlic, mustard, cayenne, garlic powder, creole seasoning and file powder. Cook for 1 minute longer, stirring constantly and scraping up any brown bit on the bottom of the pan.
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Mustard Salmon Sheet-Pan Dinner

INGREDIENTS:

• 1 lemon sliced thinly
• 1/2 lemon juiced
• 1 1/2 tablespoons grainy mustard
• 1 1/2 tablespoons dijon mustard
• 1/4 cup fresh dill chopped and divided
• Kosher salt and freshly ground black pepper
• 1 2- pound filet steelhead or King salmon skin on
• 1 1/2 pounds small new potatoes red or white
• 1 pound thin stalk asparagus woody stems removed
• 4-6 cloves garlic peeled, left whole and smashed with the side of a knife
• 2 tablespoons olive oil

INSTRUCTIONS:

1. Preheat the oven to 450 degrees F.
2. Line an 18 X 13 inch sheet pan with aluminum foil. Scatter the lemon slices on the pan.
3. In a small bowl, mix the lemon juice, grainy mustard and dijon mustard together. Season with salt and pepper and 1 teaspoon of the fresh dill. Place the salmon on the sheet pan and rub with the mustard sauce. Season with kosher salt and black pepper.
4. Thinly slice the potatoes (I leave the skins on) and place in a bowl with the asparagus and smashed garlic cloves. Drizzle with the olive oil, season with salt and pepper and toss to coat. Scatter the vegetables on the sheet pan as evenly as possible. Season with more salt and pepper if desired.
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20 MINUTE SHRIMP BOIL FOIL PACKETS

This easiest Shrimp Boil Foil Packets that come together in 20 minutes. Alt:! Shrimp, potatoes and veggies are baked in foil, which makes it moist, tender, and juicy. It takes only 20 minutes. Plus clean up is a breeze! Quick and Easy dinner recipe.

INGREDIENTS:

• 2 lb large shrimp peeled, deveined, tail on
• 1 andouille or chorizo sausage sliced
• 2 ears corn peeled and quartered
• 1 lb baby red potatoes halved or quartered*
• 1 1/2 tbsp cajun seasoning
• 2 tbsp olive oil
• Garnishes - optional
• half lemon freshly squeezed
• salt and pepper to taste
• 1 tbsp fresh parsley minced

INSTRUCTIONS:

1. Preheat your grill or oven to 425°F. Bring a small-medium saucepan of water to a boil.
2. Boil the halved potatoes for 10 minutes to soften slightly. Meanwhile, make the foil packs.
3. On a work surface, prepare 4 sheets of foil that are each at least 12 inches long.
4. Add 1/4 of the shrimp, corn, parboiled potatoes and sausage to the middle of each piece of foil.
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Cajun Shrimp Chowder

INGREDIENTS:

• 6 slices bacon, chopped
• 1 lb. shrimp, tails removed
• 2 tsp. Cajun seasoning
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp. all-purpose flour
• 1 lb. yellow potatoes, chopped
• 4 c. low-sodium chicken broth
• 3 thyme sprigs
• 2 green onions, plus more for garnish
• 3 c. sweet corn
• 3/4 c. heavy cream
• 1/2 tsp. paprika

INSTRUCTIONS:

1. Season shrimp all over with Cajun seasoning, salt, and pepper. In a large pot over medium heat, cook bacon until crispy, about 6 minutes. Drain bacon pieces on a paper towel-lined plate. 
2. Add shrimp to bacon fat and cook until pink, about 2 minutes per side. Transfer shrimp to plate with bacon. 
3. Drain bacon fat then melt butter in pot, scraping up any browned bits with a wooden spoon. Add onion and cook until soft, about 5 minutes. Stir in garlic and flour, and cook 30 seconds more. Add potatoes, broth, thyme, and green onions, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes. 
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Cioppino

Best seafood stew EVER! San Francisco-style Cioppino with halibut, sea bass, Dungeness crab, shrimp, and mussels.

INGREDIENTS:
Seafood:

• 3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes
• 1 large (2 lb or more) cooked Dungeness crab (hard shell)
• 1 pound (or more) of large shrimp
• 2 pounds little neck clams and/or mussels (mussels should be scrubbed clean and beards removed right before cooking)

Sauce:

• 1/2 cup olive oil
• 1 1/2 cups chopped onion (1 large onion)
• 1 cup chopped bell pepper (1 large bell pepper)
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 28-ounce can tomatoes
• Broth from the mollusks
• 2 cups red wine
• 2 cups tomato juice
• 2 cups fish or shellfish stock
• An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string
• Salt and pepper to taste
• 1/2 cup minced parsley for garnish

Optional seasonings:

• a dash of Tabasco sauce and or Worcestershire sauce

INSTRUCTIONS:
Steam clams and mussels:

1. Steam mollusks (clams and mussels) in a small amount of water (about two cups) until they just open. Set aside.
2. Strain and reserve the cooking broth.

Prepare the cooked crab:

1.  Remove the crab legs from the body and use a nutcracker to crack the shells so that the meat can be easily removed once it is served (leave the meat in the shell).
2. Break the body in half, and then cut each half again into either halves or thirds. You can opt to keep the crab meat in the body segments and serve it that way (more work for the eater) or you can pick out the crab meat from the body segments.
3. If you pick out the crab meat, try to keep it in big chunks. Keep the top shell of the crab for making stock.
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Firecracker Salmon

INGREDIENTS:

• 1 1/2 lb salmon fillet no skin
• 2 green onions chopped
• For Marinade
• 3 cloves garlic minced
• 1 tsp fresh ginger minced
• 1/4 cup olive oil
• 1/4 cup soy sauce low sodium
• 2 tbsp brown sugar
• 1 tsp crushed red pepper flakes
• 1 tbsp Sriracha sauce
• 1 tsp ground black pepper

INSTRUCTIONS:

1. In a small bowl whisk all the marinade ingredients together.
2. Place salmon in a baking dish and pour marinade over the salmon. Rub the marinade over both sides making sure the entire salmon is covered. Cover the baking dish with plastic wrap and let it marinate in the fridge for 2 hours up to 24 hours.
3. Preheat oven to 375 F degrees.

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pan seared salmon with lemon garlic butter sauce

INGREDIENTS:

• 28 ounces (800 g) skinless salmon filets
• Salt and pepper , to season
• 3 tablespoons lemon juice , divided
• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 cloves garlic , finely chopped or minced
• 4 tablespoons fresh chopped Italian parsley leaves , divided
• Lemon slices of half a lemon

INSTRUCTIONS:

1. Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
2. Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
3. Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices.  Stir the butter and garlic around each filet.
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SALMON-HONEY TERIYAKI

INGREDIENTS:

• 3 tablespoons low-sodium soy sauce
• 3 tablespoons mirin (Japanese sweet rice wine)
• 3 tablespoons sake
• 2 tablespoons honey
• 4 (4 ounces each) skinless salmon fillets
• 2 teaspoons cooking oil

INSTRUCTIONS:

1. Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
2. Remove the salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side.
3. Turn heat to low and pour in the reserved marinade. Spoon the simmering glaze over the top of the salmon fillets until you have a sticky, glossy glaze coating the fish, another 1 to 2 minutes; the glaze will bubble and thicken in the pan while you're spooning it over the salmon.
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Seafood Paella

INGREDIENTS:
1. For the paella:

• 3 tablespoons extra virgin olive oil split + more if needed
• 1 onion peeled and finely chopped
• 2 to 3 garlic cloves minced or finely chopped
• 1 28 oz. can or jarred tomato sauce + more if needed
• Kosher salt and pepper
• 2 to 3 teaspoons smoked paprika
• One pinch of saffron threads
• 4 cleaned small squid sliced or chopped
• 2 cups medium-grain Spanish paella rice or risotto rice
• 3 cups chicken stock plus 1 to 2 cups more if needed*
• 1 cup dry white wine
• 1 pound spicy Italian sausage chopped, or broken up into pieces
• 1 12 oz. package fresh Wild White Shrimp
• ½ cup cherry tomatoes; cut in half crosswise
• fresh parsley finely diced for garnish

For the mussels:

• 1 to 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 to 2 shallots minced
• 2 to 3 cloves garlic minced
• ½ pound mussels scrubbed and de-bearded (about 12)
• 1 cup chicken stock
• 1/2 cup dry white wine or ½ cup water

INSTRUCTIONS:
For the paella:

1. Using your cast iron skillet or paella pan, heat 2 tablespoons of olive oil over medium-high heat. Add in the onions and sauté until softened, for about 3 to 4 minutes. Stir in the garlic and continue to sauté until fragrant, for about 1 to 2 minutes.
2. Add in the tomato sauce, season with salt and pepper and add in the smoked paprika and the saffron threads, mixing well, and cook for about 4 to 5 minutes. Add in the squid and cook, stirring, for a minute or so and then, add in the rice and stir well until all the grains are coated with the tomato sauce mixture and the rice is evenly distributed around the skillet or pan.
3. Using a separate small saucepan, bring the chicken stock and wine to a boil and then pour evenly over the rice. Turn up the heat to high and bring to a boil, and season with salt.
4. Turn the heat down to low and let the rice simmer for about 15 to 20 minutes. If it looks like you need more liquid to help your rice cook, you can add just a little more tomato sauce (1/4 cup to a 1/2 cup depending on how much you need) and more chicken stock* to the rice, half way through cooking. If you do this, pour evenly over the rice and then make sure the rice is still evenly distributed over the skillet.
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MEDITERRANEAN SHRIMP ORZO SOUP

INGREDIENTS:

• 8 oz Sea Scallops, side muscles removed (optional)
• Salt and black pepper
• Olive oil
• 1 1/2 lb Prawns Or Large Shrimp of choice
• 1 green bell pepper, cored, chopped
• 1 red bell pepper, cored, chopped
• 1 medium yellow onion, chopped
• 6 garlic cloves, peeled, minced
• 3 tbsp tomato paste
• 1 tbsp dried oregano, divided
• 7 cup low-sodium broth (vegetable or chicken)
• 3 large tomatoes, diced (canned diced tomato will work as well)
• 1 cup orzo pasta (whole grain pasta preferred)
• 6 oz baby spinach
• 1 cup chopped fresh parsley leaves, stems removed
• 1 cup chopped fresh dill, stems removed
• 1 lemon, juice of
• Crushed red pepper flakes, optional

INSTRUCTIONS:

1. Pat the scallops dry and season with salt and pepper.
2. In a cast iron skillet, heat 1 tbsp olive oil on medium-high heat. When the oil is hot, gently add the sea scallops. Sear for about 1 1/2 minutes on each side. Scallops should form a golden brown crust. Sprinkle a large pinch of dried oregano. Transfer to a dish and set aside for now.
3. To the same cast iron skillet, add a little more oil if needed. Once oil is heated, add the shrimp. Sear on both sides until pink. Remove from the heat. Sprinkle a generous pinch of dried oregano.
4. In a medium heavy cooking pot, heat 1 tbsp olive oil on medium-high. Add the chopped peppers, onions, garlic, tomato paste, salt and the remaining dried oregano. Cook for 5 minutes, stirring occasionally.
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