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    Recipes — seafood

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    Cajun Scallops and Rice

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 bay leaf
        •    kosher salt
        •    1 cup white rice
        •    3 scallops, sliced
        •    2 tbsps vegetable oil
        •    2 tbsps unsalted butter
        •    1/2 tsp Cajun seasoning
        •    lemon wedges, for serving
        •    1/2 cup chopped fresh parsley
        •    1 jalapeno pepper, seeded and chopped
        •    1 pound medium sea scallops (about 20)
        •    4 cups frozen chopped greens, such as collards and/or kale (about 10-ounces), thawed and squeezed dry

    Method

    1. Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and stir in the greens. Cover and set aside.
    2. Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.
    3. Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/food-network-kitchen/cajun-scallops-and-rice-3363048

    Linguine with Samphire and Prawns

    The best recipe for samphire. This easy dish is made with linguine and pairs the sea vegetable samphire with king prawns in a super-quick pasta sauce.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 2


    Ingredients

        •    200g linguine
        •    1 lemon zested
        •    2 tbsps crème fraîche
        •    150g samphire, trimmed and blanched
        •    150g peeled cooked tigar or king prawns


    Method: Cook the pasta and drain leaving a little water clinging to it. Tip it back into a pan and stir in the prawns, samphire, lemon zest and crème fraîche until everything is heated through. Season well with pepper (taste the samphire before adding any salt) and squeeze over some lemon juice.



    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/fish-and-seafood/linguine-with-samphire-and-prawns/

    Calamari with Lemon and Garlic Mayonnaise

    Cook for a teen party with a twist of tapas to please the masses!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 6


    Ingredients

        •    lemon wedges, to serve
        •    Alfa One rice bran oil, for shallow frying
        •    800g small cleaned calamari hoods, halved lengthways


    Lemon and garlic mayonnaise:

        •    2 tsps lemon juice
        •    1/2 garlic clove, crushed
        •    1/2 cup whole egg mayonnaise


    Method

    1. Make lemon and garlic mayonnaise Combine mayonnaise, lemon juice and garlic in a bowl.
    2. Score inside flesh of calamari hoods in a criss-cross pattern. Cut into 7cm pieces.
    3. Pour oil into a large, heavy-based frying pan to cover base. Heat over medium-high heat. Cook calamari, turning, for 3 minutes or until curled and just cooked through. Transfer to a plate. Season with salt and pepper. Serve with mayonnaise mixture and lemon wedges.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/calamari-lemon-garlic-mayonnaise/42062ae4-22b2-46bf-8461-9a3363e4ab99

    Honey-Mustard-Glazed Salmon Steaks

    Any time a novice cook asks Jamie Bissonnette for a simple recipe, he gives them this soy-honey-mustard sauce. It’s delicious on the salmon here, but he also recommends spreading it on chicken wings or pork chops before grilling.

    Prep Time

        •    Prep and cook time: 25 minutes
        •    Yield: Serves 4-6

    Ingredients

        •    kosher salt
        •    1/4 cup honey
        •    2 tbsps soy sauce
        •    1 garlic clove, minced
        •    1/4 cup Dijon mustard
        •    freshly ground pepper
        •    canola oil, for brushing
        •    1/4 cup whole grain mustard
        •    1 1/2 tsps finely chopped thyme
        •    four 6-ounce skinless salmon fillets or 6 to 8-ounce salmon steaks (about 3/4 inch thick)

    Method

    1. In a medium bowl, whisk the mustards with the honey, soy sauce, garlic and thyme.

    2. Light a grill or preheat a grill pan and oil the grate or pan. Brush the salmon fillets with oil and season with salt and pepper. Grill the salmon fillets skinned side down over moderate heat for about 3 minutes. Turn and grill about 3 minutes longer, until the salmon is nearly cooked through. Generously brush both sides of the salmon with the honey mustard and grill, turning frequently, until richly glazed, about 1 minute. (For salmon steaks, grill over moderately high heat, turning once, for 4 to 5 minutes, then brush with the honey mustard, turning frequently, for 1 minute.) Transfer to a platter or plates and serve, passing the remaining honey mustard at the table.



    This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/honey-mustard-glazed-salmon-steaks

    Littleneck Clams with Lemon Thyme and Parmesan

    Local clams are highlighted by cooking them in a little bit of water just long enough for them to open, then dressed delicately with a bit of lemon and white wine and a sprinkle of thyme and Parmesan just before broiling.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 24

    Ingredients

        •    kosher salt
        •    1/2 cup water
        •    1/4 cup heavy cream
        •    freshly ground pepper
        •    2 tbsps dry white wine
        •    2 tbsps fresh lemon juice
        •    2 tsps chopped thyme leaves
        •    1 tsp finely grated lemon zest
        •    24 littleneck clams filtered and scrubbed
        •    2 tbsps freshly grated parmigiano-reggiano cheese

    Method

    1. In a large pot, bring the water to a boil. Add the clams, cover and steam over high heat until they open, 5 to 7 minutes. Transfer the clams to a platter to cool.
    2. Preheat the broiler and position a rack 6 inches from the heat. Spread 1/4 inch of kosher salt in an even layer on a small rimmed baking sheet. Remove and discard the top shells of the clams. Carefully loosen the clams in the bottom shells and set them on the salt.
    3. In a small bowl, whisk the cream with the wine and lemon juice and season with salt and pepper. Top each clam with 1 teaspoon of the cream mixture and sprinkle with the cheese and thyme. Broil for about 3 minutes, until the cheese is melted. Garnish with the lemon zest and serve.



    This great family recipe is thanks to RHUBARBARIANS Recipes at https://www.rhubarbarians.com/littleneck-clams-lemon-thyme-parmesan/