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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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