Ingredient: black peppercorns

Motts_Channel_Seafood_Reciipe_Scallops

Pan Seared Scallops with Cilantro-Celery Mayonnaise

Pan Seared Scallops with Cilantro-Celery Mayonnaise

Pan Seared Scallops with cilantro-celery mayonnaise is a fast, easy and delicious meal idea. Scallops cook quickly. When done, they should feel soft and resilient to the touch. They should also flake easily when tested with a fork and appear moist inside.

Clean, sweet and tasting of the ocean, scallops are considered a seafood delicacy by many people.  Rich in Omega-3 fatty acids and relatively low in calories, they are an incredibly healthy source of protein.

Visit Alison’s Recipe box for more great fresh fish and seafood ideas.

Trust the experts at Motts Channel Seafood to offer the freshest fish and seafood for your next great meal. We are open seven days a week!

Recipe Credit: Myrecipes.com. Image Credit: Randy Mayor

Serves Four.

Motts_Channel_Seafood_Reciipe_Scallops
Pan Seared Scallops with Cilantro-Celery Mayonnaise
Print Recipe
Pan Seared Scallops with Cilantro-Celery Mayonnaise is a fast, easy and delicious meal idea. Scallops cook quickly. When done, they should feel soft and resilient to the touch. They should also flake easily when tested with a fork and appear moist inside. Trust Motts Channel Seafood to carry the freshest scallops available to make this meal delicious. Visit Alison's Recipe box for more great fresh fish and seafood ideas.
Servings
4 servings
Servings
4 servings
Motts_Channel_Seafood_Reciipe_Scallops
Pan Seared Scallops with Cilantro-Celery Mayonnaise
Print Recipe
Pan Seared Scallops with Cilantro-Celery Mayonnaise is a fast, easy and delicious meal idea. Scallops cook quickly. When done, they should feel soft and resilient to the touch. They should also flake easily when tested with a fork and appear moist inside. Trust Motts Channel Seafood to carry the freshest scallops available to make this meal delicious. Visit Alison's Recipe box for more great fresh fish and seafood ideas.
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Combine first 5 ingredients.
  2. Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  3. Dredge the scallops in breadcrumbs.
  4. Add scallops to pan, and cook 4 minutes. Turn scallops, and cook 3 minutes or until done.
  5. Serve with mayonnaise mixture and lime wedges.
    Motts_Channel_Seafood_Reciipe_Scallops
Recipe Notes

Recipe Credit: Myrecipes.com. Image Credit: Randy Mayor

Visit Alison's Recipe Box by clicking here.

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shrimp etoufee

Emeril Lagasse’s Shrimp Etoufee

Emeril Lagasse's Shrimp Etoufee
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Emeril Lagasse's Shrimp Etoufee
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
  2. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
  3. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
  4. Serve immediately over steamed white rice and garnish with sliced green onion tops.
Shrimp Stock
  1. Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes. Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
  2. Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely.
  3. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
Essence
  1. Combine all ingredients thoroughly.
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