Fresh Seafood

How to Preserve Fresh Scallops

Our fresh Jumbo Scallops are delicious and are worth buying bulk! If you can't eat the entire order within the first two days your product arrives, freeze it! To do so, seal the scallops in a moisture-resistant wrap or freezer bag. If you can, use a vacuum sealer or high-quality moisture-resistant wrap. Double-wrap them. Remember to label and date the freezer wrapping and place the scallops in a freezer set to 0 degrees F or below. These will store for up to two months.

Recipe submitted by Serena Burns of www.serenabakessimplyfromscratch.com

Preparation time: 30 minutes including cooking!

Ingredients:
1 pound Linguine cooked in salted water and liquid reserved
1 pound Shrimp
2 tablespoons Butter
2 tablespoons Olive Oil
1 Whole Shallot
pinch red pepper flakes (optional)
Zest of 1 Whole Lemon grated
1 1/2 cups Pasta Water Reserved
3/4 cup White Wine (Pinot Grigio is good)
Juice of 1 Whole Lemon
1 cup Freshly Grated Parmesan
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INGREDIENTS:
2 tablespoons vegetable oil
1 tablespoon soy sauce
3 tablespoons, choice of chardonnay, bourbon, or whiskey
1/2 teaspoon ground ginger
1 tablespoon brown sugar
fresh ground pepper to taste
2 pound salmon fillet
1/2 teaspoon lemon juice
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Gourmet Cooking

Healthy eating doesn't have to mean whey protein doused with carrot juice. Let Mario Batali and three other top chefs turn you into a guy-food gourmet. It's an age-old adage: Give a man a fish, feed him for a day. Teach a man to buy a fish, sauté it, then serve it with a mound of mango salsa, and you feed him for a lifetime.

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Monday, August 6, 2007 - 12:00 AM
Permission to reprint or copy this article or photo, other than personal use, must be obtained from The Seattle Times. Call 206-464-3113 or e-mail resale@seattletimes.com with your request.

By Stuart Eskenazi
Seattle Times staff

For every story told about Pike Place Market, countless go untold. Some have been lost over time and bear repeating. Others wait to be found.
Here are a few nuggets from the lost-and-found files of the Market, which turns 100 on Aug. 17.

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How to Cook Mussels

Mussels must be thoroughly cleaned and rinsed several times before cooking. Mussels purchased from Pure Food Fish Market will have already been cleaned, so a quick rinse before cooking will suffice.

Once the mussels have been thoroughly cleaned, remove and discard any shells that are open or broken.

Mussels only need to be steamed in a tiny amount of liquid, due to the fact that when they open up during cooking, they release their own liquid, which makes a tasty broth or sauce. If there is too much liquid, the flavour of the mussels' own liquid will be diluted and completely lost. Take care when seasoning the broth, as the liquid from the mussels is quite salty and does not need too much more salt.

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Servings

1-2 person (s)

Ingredients

• 3 ribs of celery
• 1 medium onion
• 1 large green/red pepper
• ½ cup of flour
• ½ cup bread crumbs
• 3 beaten eggs
• ½ cup of half&half
• 1 lb. of Dungeness Crab Meat

Instructions

• Step 1: Sauté together 3 ribs of celery, 1 medium onion, 1 large green or red pepper (all roughly chopped) in butter with garlic and a dash of Tabasco until tender.
• Step 2: Mix well with ½ cup each of flour and bread crumbs.
• Step 3: Add 3 beaten eggs, ½ cup of half&half and 1 lb. Dungeness crab meat
• Step 4: Fold gently and add salt and pepper to taste
• Step 5: Oil a griddle or iron skillet and measure out batter in 1/3 cup spoonful’s
• Step 6: Grill until golden brown, as you would with pancakes- try to turn them only once.
• Step 7: Serve with Salsa, sour cream, or your favorite cocktail or tartar sauce.

Servings

2 person (s)

Ingredients

• 1/4 cup sliced almonds, chopped finely
• 1/4 cup plain breadcrumbs
• Salt and fresh black pepper, to taste
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Chile flakes, to taste
• 1 egg
• 1 tablespoon honey mustard
• 1 pound halibut fillet
• 1 tablespoon olive oil
• 1/2 tablespoon butter

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Servings

4 person (s)

Preparation

30 min (s)

Ingredients

Wasabi Dressing Ingredients

½ cup Nancy’s Skinny Ranch Dressing or a store bought reduced-fat ranch dressing

3 tablespoons seasoned rice vinegar

½ teaspoon toasted sesame oil

½ tablespoon sugar

2 teaspoons sesame seeds, toasted

1½ teaspoons wasabi paste

1 teaspoon reduced-sodium soy sauce

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