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5 Must Try Seafood Dishes

Lauren

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Feb 17th, 2015

Seafood Blog

You may be scrounging for more exciting seafood options this time of year or you just may want to try some new options. Either way, here are 5 delicious seafood recipes to help keep your family dinners anything but boring.

 

Mussels

Steamed Mussels & Artichokes with Hazelnut Gremolata

Ingredients
2 tbs olive oil
1 cup carrots
1/2 cup shallots
2 tsp garlic
2 tsp McCormick® Paprika Smoked
2 McCormick® Bay Leaves
1 cup McCormick® Original Chicken Stock
1/2 cup white wine
1/2 tsp McCormick® Sicilian Sea Salt
1/2 tsp McCormick® Black Pepper Ground
Mussels
1 package artichoke hearts
1/3 cup hazelnuts
1/3 cup parsley
lemon


Directions

Heat oil in large deep skillet on medium heat. Add carrots, shallots, garlic, smoked paprika and bay leaves; cook and stir 1 minute or until fragrant. Stir in stock, wine and sea salt. Bring to boil, stirring occasionally.
Stir in mussels and artichoke hearts. Cover. Cook 8 minutes or until mussels open and artichokes are tender-crisp. (Discard any mussels that do not open.) Remove bay leaves before serving.
Meanwhile, for the Hazelnut Gremolata, toast hazelnuts in small skillet on medium heat 3 to 4 minutes, stirring often. Transfer nuts to small bowl. Add remaining ingredients; mix well. Set aside.
To serve, ladle mussels, vegetables and broth into soup bowls. Sprinkle with Hazelnut Gremolata. Serve with crusty bread, if desired.

 

 

 

 

 

Scallops

 

Pan Seared Poppy Seed Crusted Bay Scallop Salad

Ingredients
Romesco Sauce
1 roasted red bell pepper
1/4 cup roasted cherry tomatoes
1/4 cup olive oil
8 or 9 whole almonds, coarsely chopped (1 tablespoon)
1 tbs sherry vinegar
1/2 tsp McCormick® Gourmet Collection Garlic Powder
1/2 tsp McCormick® Gourmet Collection Red Pepper, Ground Cayenne
McCormick® Gourmet Collection Sicilian Sea Salt
McCormick® Gourmet Collection Black Peppercorns, Tellicherry

Poppy See-Crusted Bay Scallop Salad
2 tsp McCormick® Gourmet Collection Poppy Seed
1 tsp McCormick® Gourmet Collection Garlic Powder
1 tsp McCormick® Gourmet Collection Lemon Peel, California
Extra virgin olive oil
1 lb bay scallops
8 oz arugula leaves
Juice of 1 lemon


Directions

For the Romesco Sauce, place roasted pepper, tomatoes, oil, almonds, garlic, sherry vinegar, garlic powder and ground red pepper in blender container; cover.
Blend until smooth. (Note: If you like you can toss whole almonds and garlic clove into the blender but I find giving them a rough chop first prevents any large chunks from ending up under the blender blades.)
Season with sea salt and freshly ground pepper. Set aside.

For the Scallops, mix poppy seed, garlic powder and lemon peel in shallow dish. Coat one side of scallops in poppy seed mixture.
Pan sear scallops in hot oil until browned and cooked through.
Toss arugula with a squeeze of fresh lemon, sea salt and freshly ground black pepper.
To serve, place scallops over salad. Spoon generous dollops of Romesco Sauce over top.

 

 

 

CrabMeat

 

OLD BAY Crab Cakes Classic

Ingredients
(Prep Time 10 Minutes, Cook Time 10 Minutes) – MAKES 6 SERVINGS

1 package OLD BAY® Crab Cake Classic® Mix
1/2 cup mayonnaise
1 lb fresh or canned crab meat, drained and cartilage removed
McCormick® Original Tartar Sauce for Seafood

Directions

Mix Crab Cake Mix and mayonnaise in large bowl. Add crab meat; toss gently until well mixed. Shape into 6 patties.

Broil or fry 5 minutes per side or until browned, turning once. Serve with tartar sauce, if desired.

 

 

WildSalmon

Cedar Planked Verlasso Salmon

Ingredients

1 cedar plank
2 lbs Verlasso Salmon Fillets
2 TBSP Olive Oil
Kosher Salt & Freshly ground Pepper to taste

Directions

Immerse an untreated, cedar plank in water; soak at least 1 hour or up to 1 day. Heat a grill to medium-high heat, about 450° F.
Place the plank on the indirect heat side of the grill. Brush the salmon with olive oil and season with salt and pepper. When the plank begins to smoke, place the fish on it and close the grill hood.
Grill 25-30 minutes or until the salmon is opaque in the center, and the flesh flakes easily with a fork.

 

 

SeaScallop

 

Scallops Au Vin

Ingredients

1 1/2 lb sea scallops
1/4 cup white wine
1/4 cup butter, melted
1/2 tsp McCormick® Gourmet Collection Garlic Powder
1/2 tsp McCormick® Gourmet Collection Onion Powder
1/2 tsp McCormick® Gourmet Collection Tarragon Leaves
1/4 tsp salt

Directions

Thread scallops onto skewers. Mix remaining ingredients in small bowl. Brush over both sides of scallops.
Broil or grill over medium heat 10 to 15 minutes or until scallops are opaque, brushing occasionally with remaining wine mixture

 

 

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