BLACKENED SCALLOPS WITH CHIPOTLE VEGETABLE SLAW
INGREDIENTS
7 oz. thawed My Fish Dish Blackened & Smoked Butter Wild Scallops
3 cups coleslaw vegetable mix
1/3 cup thinly-sliced red onion
1/4 cup thinly-sliced chives
5 Tbsp. mayonnaise
2-3 tsp. canned chipotle peppers in adobo sauce, chopped
1 Tbsp. fresh-squeezed lime juice
Salt to taste
NOTE: You can also find a chipotle mayo product in most grocery stores if you don’t want to make one.
INGREDIENTS
7 oz. thawed My Fish Dish Blackened & Smoked Butter Wild Scallops
3 cups coleslaw vegetable mix
1/3 cup thinly-sliced red onion
1/4 cup thinly-sliced chives
5 Tbsp. mayonnaise
2-3 tsp. canned chipotle peppers in adobo sauce, chopped
1 Tbsp. fresh-squeezed lime juice
Salt to taste
NOTE: You can also find a chipotle mayo product in most grocery stores if you don’t want to make one.
PREPARATION METHOD
Take scallops out of package and place on a greased baking dish. Bake for 8-10 minutes at 400° F. Spin baking dish halfway through for even cooking. In a large bowl, combine coleslaw mix and a pinch of salt, then let sit for up to 1 hour to soften. Meanwhile, mix mayonnaise, chives, chipotle, adobe sauce, and lime in a small bowl. Combine coleslaw and chipotle mayo, then serve immediately with Blackened and Smoked Butter Wild Scallops.
OUR GO TO PRODUCTS FOR THIS RECIPE
Thanksgiving is a time to gather with loved ones to express gratitude for the blessings of the year, and enjoy a delicious meal. While turkey, stuffing, and mashed potatoes are staples of the holiday, why not add some seafood to the menu this year? Scholars believe that a bounty of seafood was served at the first thanksgiving so try this delicious Roast Cod Bruschetta appetizer on your table this holiday!
Ingredients:
• 1 large fillet of Bristol Cod, portioned
• 3 large Roma Tomatoes, finely chopped
• ½ large red onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp of kosher salt
• ½ tsp of freshly cracked pepper
• 1 tsp of sugar
• 1 Tbs of olive oil
• 1 Tbs of fresh basil leaves, chopped
• 1 large baguette, sliced
• 16-20 spinach leaves
• ¼ cup of fresh parmesan cheese
Start by adding the tomatoes, red onion, garlic, salt, pepper and sugar in a medium bowl, stir and set aside.
Preheat the oven to 475 degrees. Portion the cod fillet into smaller individual size portions and place the cod on a baking sheet, drizzle both sides with olive oil and season with salt and pepper. Bake fish for 8-10 minutes. Place the slices of baguette on a baking sheet and drizzle both sides with olive oil and season with salt and pepper and put bread in the oven for the final 3 minutes of cooking time.
Heat skillet over medium-high heat, add olive oil and the tomato mixture. Cook and stir for about 10 minutes or until most of the liquid has absorbed and the sauce has thickened.
Assemble the bruschetta, place a piece of fish on each slice of bread, add some spinach leaves, top with sauce, sprinkle with parmesan cheese and place back in the oven for an additional minute or two, garnish with fresh basil, then serve and enjoy!
#codfish #seafoodlover #holidayrecipes #instafood #thanksgiving
We’re on a mission to make seafood your favorite protein. #bristolofmaine
Bristol scallops spotted in San Fran! This city`s rich fishing history, access to diverse marine ecosystems, leadership in sustainability, and influential culinary scene make it a critical hub in the blue foods world. We were delighted to be featured on the menu for last week`s @fedbyblue screening at Cowell Theater, alongside other sustainable #bluefoods [🌊]
The menu featured our Bay Scallops in a Peruvian Aji Amarillo ceviche, with guacamole, blue corn tortilla, and cilantro by chef Maria Quintero of @pacificcatch.
It was a privilege to support the change makers there and seed conversations about bringing the responsible blue food movement to chefs, grocers, teachers, and thought leaders throughout the Bay Area.
🔹 @NorCalPublicMedia
🔹 @IntlOceanFilmFest & Ana Blanco
🔹 @FortMasonCenter
🔹 @PacificCatch
🔹 @HogIslandOysterCo
🔹 @StSupery
🔹 Dune Lankard @NativeConservancy
🔹 Michael Sutton @GoldmanPrize
🔹 Dominic Travis @themarinemammalcenter
🔹 @fedbyblue
#bluefoods #bristolseafood #scallops #hopeinthewater #premier #sanfrancisco #norcal #sustainableseafood
Did you know that you can find our sea scallops @hannafordmkts and they are on promotion all week long!
The original Thanksgiving 🦃 menu featured plenty of fish and shellfish 🐟 🦞🍤🦐 🦀 and scallops, so add some to your table this week. Find them at a Hannaford near you or get them frozen via @instacart 🛒
And keep an eye 👀 on their weekly flyer for upcoming promotions through the end of the year.
#eatwell #seafood #scallops #seascallops
We’re on a mission to make seafood your favorite protein #bristolofmaine
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
