Ingredient: celery

Irish_scallop_bisque

Irish Scallop Bisque

Irish Scallop Bisque

Here is a wonderful recipe for Irish Scallop Bisque.

According to beyondmeresustenance.com, a bisque is traditionally a cream and shellfish based soup of French origin. The mirepoix base in this one really bumps up the flavor, and the use of prepared shellfish stock makes this quick and easy. The author strongly recommends using an immersion blender to purée the soup as pouring hot soup into a blender is messy and can be dangerous.

Luxurious flavors abound in this creamy bisque! It’s perfect as an elegant starter course, or a light main course with bread and a salad…

If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.

Recipe by Oana Iancu as published on beyondmeresustenance.com.

For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/

Irish_scallop_bisque
Irish Scallop Bisque
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Luxurious flavors abound in this creamy bisque! It's perfect as an elegant starter course, or a light main course with bread and a salad.... If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.  Recipe by Oana Iancu as published on beyondmeresustenance.com. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/
Irish_scallop_bisque
Irish Scallop Bisque
Print Recipe
Luxurious flavors abound in this creamy bisque! It's perfect as an elegant starter course, or a light main course with bread and a salad.... If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.  Recipe by Oana Iancu as published on beyondmeresustenance.com. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/
Ingredients
Servings:
Instructions
  1. Ingredients: 8 large, fresh Motts Channel Seafood scallops olive oil to drizzle 1 quart seafood stock (4 cups) - click here for any easy recipe 3 stalks celery 2 medium carrots 1 large potato russet preferred 1 medium onion, chopped 3 tablespoons butter 1 teaspoon tomato paste 1 cup dry white wine (see notes) 2 bay leaves 1 teaspoon dried thyme leaves 1 tablespoon fresh 1 cup half and  half fresh chives for garnish sea salt and fresh ground pepper  Instructions 1. In a large saucepan, melt 3 tablespoons butter and sauté over medium heat the onion, carrots, celery and potato. Decrease the heat to medium-low and cook for 10 minutes, stirring occasionally. Add dry white wine and continue to cook for another 5 minutes.
  2. 2. Stir in tomato paste and cook for another couple of minutes. Slowly add seafood stock, bay leaves and thyme. Cover and gently simmer for 20 minutes.
  3.   3. Turn off the heat, remove celery stalks, bay leaves and thyme and puree the mixture with a blender until smooth. Return the bisque to low heat, add half and half, stirring. Adjust salt and pepper. Cook for another 2 minutes.
  4. 4. Meanwhile, in a pan, heat olive oil until very hot but not smoking. Sear scallops about 2 minute on each side. Remove and set aside.
  5. 5. Serve the bisque in bowls, adding scallops on top and sprinkle with some fresh chopped chives
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Seared Scallops with Pumpkin Puree

pumpkin scallions

Seared Scallops with Pumpkin Puree
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A perfect fall inspired fresh seafood dish.
Seared Scallops with Pumpkin Puree
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A perfect fall inspired fresh seafood dish.
Ingredients
Servings:
Instructions
  1. Place pork belly in roaster and add onion, celery, thyme, garlic, carrot, and chicken stock. Place on the stove, bring to a boil, then cover and place in oven at 275 degrees for two hours or until tender.
  2. Remove and cool pork belly and cut into one inch by one inch pieces. Set aside.
  3. Wash, clean and peel the pumpkin. Cut into large pieces and place onto cookie sheet. Season the pumpkin with salt, pepper and olive oil. Place in oven at 350 degrees and roast for 15 to 20 minutes or until cooked through.
  4. Blend roasted pumpkin in a food processor with milk, butter and spice mix, until smooth. Taste and adjust seasoning with salt and pepper. Set aside.
  5. To cook scallops, place a non-stick pan and place on medium heat. Once hot, add olive oil then scallops. Sear until caramelized on each side. Watch not to over cook. If scallops are large, you may have to finish in the oven.
  6. In another pan, sear pork belly on both sides.
  7. To plate, first spread pumpkin puree across plate, add scallops and pork belly atop the puree. Top with micro basil.
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Gene’s Wahoo Salad

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Gene’s Wahoo Salad

Great on crackers or as a toasted sandwich.

Ingredients

4 LB.  Wahoo fillets or other firm white fish

1/2 cup green onion, finely chopped

1/2 cup sweet yellow onion, finely chopped

1/4 cup celery, finely chopped

1 cup very sweet pickles, finely chopped

1 tsp. salt

1/2 tsp. pepper

Mayonaise to desired consistency

6 hard boiled eggs, finely chopped

Instructions

Boil fish for about 15 minutes, chill then crumble. Mix all ingredients with the fish.  Adding mayonnaise to desired consistency. For best taste, refrigerate overnight before serving.  Great on crackers or as a toasted sandwich.

Gene's Wahoo Salad
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Gene's Wahoo Salad
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Ingredients
Servings:
Instructions
  1. Boil fish for about 15 minutes. Chill then crumble.
  2. Mix all ingredients with the fish. Adding mayonnaise to desired consistency. For best taste, refrigerate overnight before serving.
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