Seafood Recipes and Shellfish Recipes and Seafood Tips 

 Seafood Recipes and  Shellfish Recipes and Seafood Tips



Baked Cape Scallops

Boiled Lobster

Bud's Stuffed Quahogs

Chicken-Tuna Bake

Clam Cakes

Clam Casserole

Clam Pie

Crab Louis

Creole Shrimp

Dropped Codfish Balls

Fresh Crab Cakes

Golden Shrimp Casserole

Herb Baked Scallops

How to Preserve Living Fish

Hyannis Seafood Casserole

Lobster A la mode Francaise

Lobster Bisque

Lobster Curry

Lobster Cutlets

Lobster Patties

Lobster Pie

Lobster Salad

Lobster Stew

Lobster Thermidor

Marie's Caesar Shrimp Skewers

Oyster Casserole

Oyster Stew

Poor Man's Turkey

Popular Scrod

Potted Lobster

Scalloped Oysters

Scallop Stew



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Rick Stein's Complete Seafood
The ultimate fast food, fish is the home cook’s no-fuss yet sophisticated weeknight or company dinner. But often even the most nimble cooks are limited to a handful of varieties of fish and shellfish, intimidated away from others despite every fishmonger’s best attempt to dispense cooking directions. What these cooks really need is a color step-by-step guide that shows how to work with the other 90 percent of seafood that’s under the glass. Seafood cooking school proprietor Rick Stein has just the answer in this heavily photographic manual with recipes. RICK STEIN’S SEAFOOD shows in detail how to scale and gut round fish for the grill, skin and panfry whole flat fish, fillet small round fish for stuffing, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs for steaming, clean and stuff squid, and much, much more. More than 200 recipes, such as Sea Bass Baked in a Salt Crust and Stuffed Grilled Mussels, will inspire cooks to put the techniques Stein presents to good use. Extensive charts and color illustrations help cooks tell their mackerel from their monkfish.
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Oysters are loaded with Magnesium,
which helps prevent depression!


How to Buy and Cook Scallops
  • 1 Pound of Scallops will make 4 Small Servings

  • Do Not Refreeze Frozen Scallops

  • Place your uncooked scallops in a Colander and rinse with cold water before cooking.

  • If you have extra large scallops, you can cutthem before cooking-
  • Just remember they do shrink up considerly when cooked!

  • Never overcook Scallops- They will become tough
  • and lose their flavor.

  • Scallops are very versatile! Use them in placeof chicken or
  • other seafood. Experiment!

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