1 lb dry packed scallops ( the only variety we sell at Motts Channel Seafood)3 T butter, cut into pieces3 LemonsChives, a small hand fullKosher SaltPepper2-3 T Extra Virgin Olive Oil2 t drained capers- I love capers and always use more! Cut lemons in half and squeeze 1/4 cup into a bowl. Set aside. Cut… Continue reading Seared Scallops with Capers
1 lb Flounder Filet2-3 cups Panko bread crumbs1 cup Parmesan Cheese1 cup Flour2 Eggs- slightly beaten and add 1-2 T water to make an egg washsalt and pepperOlive OilArugula or Spring Salad MixLemon dressing This dish is a little messy but definitely worth it! Rinse and pat dry your flounder. I use 2 plates and… Continue reading Parmesan Flounder
1 lb center cut Salmon filet1 bottle Ahsman’s Bourbon TeriyakiLemonsParchment paper Preheat oven to 425 degrees. On a rimmed baking sheet line with the parchment paper. Rinse and pat dry your salmon. Place your salmon on the baking sheet. Liberally brush the Ashman’s Bourbon Teriyaki sauce over the fish. Squeeze the lemon over the fish… Continue reading Bourbon Teriyaki Salmon
Do you want to impress your friends with an unbelievable easy and delicious appetizer? Look no further than a piece of seared tuna!1 tuna steakCaptain’s Blend SeasoningZesty Italian Dressingsalt and peppersoy saucewasabi powder- We carry Sushi Chef and you just add water to form a paste Heat a cast-iron skillet on high heat using about… Continue reading Seared Tuna Appetizer
