Seafood: 20 Personal Gourmet Green Lip Mussels 8 Personal Gourmet Colossal Shrimp 8 Personal Gourmet Sea Scallops 1 Personal Gourmet Halibut fillet, cubed 1 Personal Gourmet Kosher Salmon fillet, cubed 20 clamsOlive oil, for sauteing
Dressing: 1/2 cup roasted red peppers 1/2 cup extra-virgin olive oil 1/2 cup red wine vinegar 2 tablespoons chopped garlic 1 teaspoon chopped basil leaves 1 teaspoon chopped oregano leaves Salt and pepper
Salad greens: Romaine lettuce Field greens Assorted vegetables of your choice
For the Dressing: combine all ingredients in a blender and blend until smooth.
Saute seafood in olive oil over medium heat until the fish is almost cooked through and the shellfish is open. Discard any unopened shellfish. Add dressing to finish cooking. Make a bed with the greens, arrange vegetables around the sides, and add seafood on top.
6 tablespoons extra virgin olive oil
2 cups fresh whole-wheat bread crumbs
4 tablespoons butter, melted
½ cup very finely shredded coconut
lemon wedges to garnish
salt & pepper
Optional: sprinkle in cayenne pepper, chili pepper, or paprika.
Finely grate lemon rind, then place it in a dish with the olive oil
and mix together. Season to taste, add the scallops tossing to coat, then cover and leave in marinate for 30 minutes covered in the frig.
Preheat BBQ grill.
Place the bread crumbs and coconut in a large bowl, then add your scallops one at a time, toss then until they are well coated.
(Have your wooden skewers presoaked for at least 30 minutes prior to grilling)
Thread your scallops on the presoaked skewers and lightly drizzle with the melted butter.
Cook the breaded scallops over medium-hot coals, turning once for 8 to 10 minutes.
Transfer to a large serving dish, garnish with lemon wedges if you like.
3/4 cup butter2/3 cup chopped onions3 cloves garlic, chopped1/4 cup fresh lemon juice
1 pinch salt1 1/2 pounds Personal Gourmet Sea Scallops
(approx. 20 PG Scallops)1/3 cup chopped fresh parsley
Preheat an outdoor grill for medium heat and lightly oil grate. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes. Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per
side. Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook.
Toss with grilled scallops and serve.
To make scallion oil: Chop enough scallions (including greens) to measure about 1 1/4 cups and in a blender, puree with oil and salt and pepper to taste until smooth. Pour puree through a fine sieve into a bowl, pressing hard on solids. Discard solids. Scallion oil may be made 1 day ahead and chilled, covered.
Bring oil to room temperature before using.
In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until just tender, about 7 minutes. In a colander drain potatoes and rinse under cold water to stop cooking. Pat potatoes dry. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Halve potatoes lengthwise. In a bowl, toss potatoes with 1 tablespoon olive oil and season with salt and pepper.
Pat shellfish dry and in a bowl toss with remaining 2 tablespoons olive oil and salt and pepper to taste.
Grill potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until lightly charred. Grill shrimp and scallops 2 minutes on each side, or until just cooked through and golden brown. (Alternatively, saute potatoes and shellfish in a lightly oiled non-stick skillet in batches over moderately high heat.)
Spoon salsa onto centers of 6 plates and mound mesclun on top. Arrange shellfish and potatoes around salsa. Drizzle shellfish and potatoes with some scallion oil.