When you demand quality and taste, you deserve Bristol.
Whether we pluck it from the waters just out our back door, or we source the world over, we find and select the best seafood that meets our Uncompromising Maine Standards. Then we freeze it to lock in freshness all the way to your dinner table. We do this because we have one goal in mind. Let’s make seafood America’s favorite protein.
*Not all branches of every store stock every product. Please check with your local store to confirm they carry the Bristol products you’re looking to buy.
Did you know that Japanese scallops are one of our specialties? As the largest US importer of Hokkaido Sea Scallops we are eager to share with you these premium scallops. Sourced from an MSC certified fishery, these gems are sweet in flavor, firm in texture and sear up perfectly for this Scallop Scampi recipe.
Enjoy this tasty dish that takes only 30 minutes to create!
Ingredients:
• 1 pound Bristol Sea Scallops patted dry
• Kosher salt & freshly ground pepper
• 12 oz spaghetti
• 1 tablespoon of olive oil
• 4 tablespoons of butter
• 5 cloves garlic, minced
• Juice of 2 lemons
• 12 cup of flat-leaf parsley, roughly chopped
Bring a large pot of salted water to boil. Add spaghetti and cook according to the package directions for al dente. Save ½ cup of cooking water, then drain the pasta.
Heat a large skillet over medium-high heat and add oil. Pat the scallops dry and season the scallops with salt and pepper. Add the scallops to the heated skillet, raise the heat to high and sear until golden brown, about 1 to 2 minutes per side, then transfer to a plate.
Return the skillet to medium-high- heat, add the butter and garlic and stir constantly until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta water to thin out the sauce to evenly coat the pasta. Divide the pasta onto plates and top each with your seared scallops and enjoy!
#hokkaidoscallop #seascallops #scallops #foodie #recipe #seafoodlover #hokkaidojapan #seafoodrecipes #instafood
We’re on a mission to make seafood your favorite protein. #bristolofmaine
On our mission to “make seafood your favorite protein,” we’re keeping you informed on how seafood consumption can benefit you from your head to your toes! The wide range of species, tastes, and textures can help bring variety to your dinner table + and healthy and essential nutrients to your body 💪
1. Lowers risk of heart disease ❤️
Studies show that eating fish regularly can reduce high blood pressure and lower the risk of cardiovascular disease, like congestive heart failure, coronary heart disease and sudden cardiac death. It can also prevent incidences of related conditions, like ischemic stroke.
2. Improves brain health 🧠
Fish contains lots of vitamins, minerals and omega-3 fatty acids that are essential to healthy brain function. Eating plenty of fish can help combat depression and ADHD, plus reduce your chances of developing Alzheimer’s disease and dementia later in life.
3. Promotes baby’s brain development during pregnancy 🤰
The omega-3 fatty acid DHA is an important building block of the brain, eyes and nerves for babies growing in the womb. Once they’re born, babies receive DHA and other essential nutrients for growth from breast milk, as long as their mothers continue to eat fish.
Studies show children benefit developmentally in this way when their moms eat about 2-3 servings of fish per week during pregnancy and while breastfeeding (with a serving being a four-ounce portion).
4. Improves sleep quality 🛌
Fish packs a double punch when it comes to helping you sleep well. The omega-3s and vitamin D in fish help regulate the level of serotonin in our brains, and serotonin contributes to high-quality sleep. That’s because serotonin triggers the production of melatonin, the sleep hormone that helps you fall asleep and stay asleep. Plus, the fatty acid DHA found in fish also plays a role in sleep by directly increasing melatonin production.
The positive effects of good sleep tend to spread into other areas of our well-being, like physical and mental health.
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An excellent evening here in Portland with some fellow food makers from across the state! Fun to see friends and meet new faces at the Maine Food Producers Showcase👩🍳🍦🛒🍤 - we served up seared scallops alongside sashimi style scallops!
And to answer the question everyone is dying to know: our 8lb Chef Pack buckets are for restaurants and retail seafood cases, sadly not for you to take home for family dinner 😆
Thank you @mainecenterforentrepreneurs for having us!
#scallops #loveseafood #nationalseafoodmonth
We’re on a mission to make seafood your favorite protein! #bristolofmaine
We are excited to share an easy-to-make and delicious dish from award-winning Sarasota, FL based chef @chefstevephelps. His @indigenousrestaurant has been known as one of America’s top restaurants, renowned for its passion for food, the community, and the planet. He is truly one of the top ambassadors for #sustainableseafood. We are excited to hear his restaurant is back open following the recent hurricanes, and even more excited to share his recipe.
Baked Bristol scallops with potatoes & broccolini
Ingredients:
5-6pc. 10/20ct Bristol Sea Scallops
½ lb baby Yukon gold potatoes
1 bunch broccolini
1 cup Panko crumbs
1 tsp fresh minced tarragon
¼ cup parmesan cheese
¼ cup olive oil
¼ cup White wine
2 TB water
Fresh lemon juice
½ lb unsalted butter
2 cloves Garlic minced
1 TB parsley finely chopped
1 TB Everglades Spice (buy online, you will use it on everything!)
Toss Panko crumbs in a mixing bowl with olive oil. Spread onto a cookie sheet, bake at 350, stirring occasionally until golden brown. Remove, set aside to cool. Place toasted breadcrumbs in mixing bowl & toss with fresh tarragon & parmesan.
In a stand mixer, place in butter, garlic, parsley & Everglades spice. Whip at medium speed until butter is light & fluffy. Remove, place in a container.
Wash the broccolini, trim the bottoms. Sauté on medium heat until just beginning to soften. Add a small amount of salt.
Wash the potatoes (peel if desired). Blanch in lightly salted water until cooked through. Remove let cool. Slice into 1/8 inch discs.
In a baking dish, pan, or your favorite Le Creuset, spread ¼ cup of the spiced whipped butter in the bottom. Place the sliced potatoes in the middle in a small stack. Add the broccolini, with the florets pointing out, allowing for space for the scallops to “snuggle” in next to them. Place scallops next to the broccolini. Mix the wine & water together and pour in just enough to reach the bottom of the scallops. Generously sprinkle the breadcrumb mixture on top and bake at 350 for approximately 13-15 minutes. Remove from oven, drizzle fresh squeezed lemon juice over the scallops & broccolini. Serve & thank Bristol Seafood for this treat!
