Big Daddys Seafood Market » scallops

Rastelli Direct 5-Star Restaurant Quality Seafood

admin — Sat, 25 Jun 2011 19:35:00 +0000

A Taste of Fresh Makes All the Difference!

Our wild-caught and farm-raised seafood comes direct from the most desirable seas and fresh-water pins of the world. We carefully select the top grade fish and shellfish you cant find anywhere except the finest sushi and seafood restaurants in the world. Rastelli Direct offers premium quality-controlled seafood options for every taste!

Taste the difference at www.RastelliDirect.com.

Duration : 0:1:23

Aquaculture is our culture

admin — Fri, 04 Feb 2011 10:40:38 +0000

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

Ching He Huang/Chinese Food Made Easy/Seafood/Black bean steamed scallops with noodles

admin — Tue, 25 Jan 2011 08:24:06 +0000

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

The Crab Place – Freshest Seafood – Recipes – Award Winning Food

admin — Thu, 13 Jan 2011 21:29:00 +0000

http://tinyurl.com/crabplace The Crab Place has been in business online since 1997. They have the freshest, hand picked seafood available. Lobster, Oyster, Scallops, Crawfish, Crab Legs, Crab Cakes, Shrimp, Fresh Fish, and much more! Visit the site for recipes or to order for your next party or just for your family. Great gift packages available! Yummy!

http://tinyurl.com/crabplace

Duration : 0:1:27

How to Make Pasta w/ Pan Seared Scallops

admin — Wed, 03 Nov 2010 12:03:27 +0000

http://TheFrugalChef.com. How about some pasta with pan seared
scallops, asparagus and sundried tomatoes? This recipe is easy and quite healthy. It is also delicious!

Duration : 0:4:12

Fresh Lobster Dinners, Lobsters from Maine

admin — Sat, 16 Oct 2010 11:12:09 +0000

Buy your live lobsters for overnight delivery quick, stress-free and easy online today! Buy lobster, crabs, scallops, clams, mussels and many more seafoods options for your seafood feasts!

Duration : 0:1:34

How to make Creamy Seafood Chowder

admin — Mon, 04 Oct 2010 10:42:18 +0000

In the area I am from, we are blessed with an abundance of fresh seafood. Seafood Chowder is a very popular dish that you will find on most restaraunt menus. I have used lobster, scallops and haddock in this recipe, but you can use other types of fish and seafood as well. (Salmon, Shark, Halibut, Sole, Clams, Muscles, Shrimp, Sea Bass, to name a few).

Duration : 0:7:2

Shellfish Sausage and Shoes at the Barbecue pit by the BBQ Pit Boys

admin — Sun, 29 Aug 2010 07:09:19 +0000

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

Summer Seafood Pasta Recipes

admin — Wed, 21 Jul 2010 06:23:36 +0000

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

admin — Sat, 17 Apr 2010 20:03:12 +0000

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