Posts Tagged ‘scallops’
Shellfish Sausage and Shoes at the Barbecue pit by the BBQ Pit Boys
August 29th, 2010 | 
Author: 
Slow down, kick back, grab some brews, then fire up that grill, and toss them shoes…..! Good livin’ at the Pit don’t get any better than this!
Duration : 0:11:1
Posted in Seafood Recipes | 
Tags: barbeque, bbq, clams, cook, fish, food, grill, grilling, horseshoes, mussels, pitmasters, recipes, scallops, Seafood, shrimp | 
25 Comments »
Summer Seafood Pasta Recipes
Chloe Houser of PDX TV in Portland OR, visits Noodles Restaurant and Chef David Peacock to get 2 great Summer Seafood recipes.
Duration : 0:1:50
Seafood Sensation with Chef Marcus Gleadow-Ware at Aureole
http://www.behindtheburner.com/
Let Chef Marcus Gleadow-Ware lead you into the south of France, Asia, or Maine with a dish of caramelized scallops and petit jumbo lump crab meat. Dive into this dish for diver scallops or follow the foam of lemon-grass emulsion. When you combine the preparation of Chef Marcus Gleadow-Ware’s dish and Mylo Gourmet’s products, the possibilities are endless.
For great deals on culinary tools and ingredients, visit http://www.behindtheburner.com/deal/permanent-deals/
Duration : 0:3:37
Posted in Seafood Products |
Tags: Aureole, Behind the Burner, Big Daddys Seafood Market, Divya Gugnani, Marcus Gleadow-Ware, scallops, Seafood, Seafood Recipes |
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Aquaculture is our culture
Aquaculture products are British Columbia’s largest agricultural export. Shellfish, sablefish, salmon and other healthy Seafood products are produced in the cold waters of the Pacific Ocean by thousands of hard working British Columbians.
To learn more visit http://www.farmfreshsalmon.org
Duration : 0:1:9
Posted in Seafood Products |
Tags: aquaculture, black cod, british columbia, canada, mussells, oysters, pacific ocean, sablefish, salmon farming, scallops, shellfish farming, vancouver island |
1 Comment »
Ching He Huang/Chinese Food Made Easy/Seafood/Black bean steamed scallops with noodles
Ching He Huang/Chinese Food Made Easy/Seafood/Black bean steamed scallops with noodles
http://www.chinghehuang.com/
http://www.mogu.com.tw/
Ching shows a fish buyer at the market how to make one of her favourite sauces of all time, black bean sauce, serving it with scallops and noodles.
Ingredients
For the scallops with noodles
75g/3oz dried vermicelli noodles
8 scallops, removed from the shells, de-bearded and coral removed, shells cleaned and reserved
For the black bean sauce
6 cloves garlic, finely chopped
2.5cm/1in piece fresh root ginger, peeled, finely chopped
1 red chilli, de-seeded, finely chopped
1 tbsp fermented salted black beans, washed and crushed into a paste (available from Asian grocers)
1 tbsp Shaoxing rice wine or dry sherry
2 tbsp light soy sauce
3 tbsp water
To serve
2 tbsp finely chopped fresh chives or spring onions
Method
1. For the scallops with noodles, soak the dried vermicelli in a bowl of just-boiled water for 5-6 minutes, or until tender. Drain well, then chop into 10cm/4in lengths and set aside.
2. Place the cleaned scallops back into their shells.
3. For the black bean sauce, mix all of the sauce ingredients together in a bowl. Spoon a teaspoon of the sauce on top of each scallop and gently rub into the scallop flesh.
4. Wrap some of the soft vermicelli noodles around each scallop, then spoon one teaspoon of water around the noodles. (This helps to keep the noodles moist and works to create a sauce when combined with the steamed juices of the scallops.)
5. Divide the scallop shells between two heatproof serving plates and place each plate into a bamboo steamer, placing one steamer on top of the other. Place the steamers over a pan or wok of boiling water (making sure the water does not touch the base of the steamer), cover, and steam over a high heat for 4-5 minutes, or until the scallops are cooked through. If you do not have a bamboo steamer, place the shells onto a large heatproof plate set on a rack in a roasting tray. Fill the roasting tray with boiling water from the kettle. Pre-heat the oven to 180C/350F/Gas 4, cover the whole roasting tray with foil and place into the oven to steam for 4-5 minutes.
5. To serve, serve the scallops in the bamboo steamers, or remove the plates from the steamer and serve on the plates. Sprinkle over the chopped chives or spring onions and serve immediately.
Duration : 0:4:36
Posted in Seafood |
Tags: (??)Chinese, ??, ???, ???, ???, ????, ????, ?????, ????????, ?m, be, bean, Beauty, Booday, chi?ska, Chinesische, Ching, chinoise, cinese, Cucina, cuisine, Drink, Easy/Seafood/Black, england, food, gordon, He, health, Home, Huang/Chinese, jamie, keuken, Kinesiska, Kitchen, Kuchnia, Küche, köket, Lab, lawson, london, made, neihu, nigella, noodles, oliver, Qu?c, ramsay, sauces, scallops, steamed, sweet, taipei, taiwan, Taiwanese, th?c, ting, tings, Trung, wokstar |
9 Comments »
Seafood Linguine
Ingredients:
6 Tablespoons butter (80 grams)
2 cloves of garlic
1 and 1/2 cup heavy cream
1/2 pound crabmeat (220 grams)
1/2 pound scallops (220 grams)
1 pound shrimp/prawns (440 grams)
1 cup parmesan cheese (100 grams)
salt
pepper
parsley
olive oil
8 ounces dried pasta (240 grams)
Duration : 0:4:56
Seafood Chowder PT2 – My Way
The pan fried scallops from the last dish acually went into this pot of gold. Staring…Fresh Sea Scallops, Shrimp and Fresh Mussels. Haven’t made a pot of this stuff in awhile. Turned out just fine. Adult language
Duration : 0:7:49
Seafood Chowder PT1 – My Way
The pan fried scallops from the last dish acually went into this pot of gold. Staring…Fresh Sea Scallops, Shrimp and Fresh Mussels. Haven’t made a pot of this stuff in awhile. Turned out just fine. Adult language!
Duration : 0:9:27
Hygrade Ocean Products
Located in New Bedford, Massachusetts, the number 1 fishing port in the world, Hygrade Ocean Products, Inc. has been committed to providing top quality Bay and Sea Scallops since 1991. Now, with our Whole Fresh Fish and Fillet Division, we continue to supply our customers with the finest Seafood and always at the best value.
Duration : 0:7:30
Posted in Seafood Products |
Tags: Albert J. Santos, bay scallops, Carmine N. Romano, cod, Cusk, David Fortin, Douglas Barrows, Ethan J. Gerber, Fairhaven, fillets, Gail Reynolds, haddock, Hake, Hygrade, Hygrade Ocean Products, Linda Wisniewski, Lucilia Fonseca, Media Image, Monk, new bedford, Patrick Moriarty, Pollack, scallops, sea scallops, whole fresh fish |
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Amazing Seafood Pasta in 15 minutes
James tossin’ a little something together on the news. Watch as he cooks a Seafood pasta containing Shrimp, Mussels, and Scallops. Enjoy, and don’t forget to Comment, Rate, and Subscribe to see more video’s of James cooking.
Ingredients:
Salt
4 Cloves of Garlic
1 Shallot or ¼ of Red Onion
1 ½ – 2 cups of white wine (Anything you have will work)
1 pint of grape tomatoes (Used for tomato sauce, your favorite jar of sauce will work also)
1 box of Linguine
¼ Cup of Olive Oil
1 Tbsp of Butter
Shredded Parmesan Cheese
½ lb of Scallops
¾ lb of shrimp
¾ lb of mussels
Directions:
For Tomato Sauce
Add the grape tomatoes to a oven safe baking dish and coat with olive oil. Add 1 clove of garlic minced and a generous amount of salt. Allow to roast in the oven for 15 minutes at 400°.
For Seafood Pasta
In a non-stick pan add the olive oil and butter and allow to melt. After the butter is melted add the shallot and garlic and sauté on medium high heat and cook until tender. After the vegetables become tender add the whit wine and allow to cook until the liquid has reduced by half. After the reduction has taken place add homemade tomato mixture or a jar of your favorite tomato sauce to the pan. Next add the shrimp, 1 minute later add the mussels and scallops. Cover the pan and allow to simmer at medium heat for 5 minutes or until all of the mussels have opened. Add your cooked linguine to the pan and serve family style. Enjoy!
Duration : 0:3:40