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Pan Seared Scallops with Pancetta and Caramelized Spaghetti Squash – September 23rd 2007
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Creamy Shiitake and Mussel Chowder - October 27th 2007
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This is an easy to make appetizer or main course that is sure to impress your guests! The combination of flavors is sure to make this a new favorite! The Wild Sea Scallops, Pancetta & Spaghetti Squash make a wonderful starter dish.
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Creamy Shiitake and Mussel Chowder with Tom Douglas Rub with Love Crab Cake Mix
Makes 6 servings
If you prefer, you can substitute clams for the mussels; clams take a few more minutes to steam open. Serve bowls of this creamy chowder with toasted and buttered baguettes.
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Spicey Prawn Linguine - December 30th 2007
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Baked Lobster Tails - March 3rd, 2008
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This recipe is ideal for a quick, hearty & healthy winter time dinner! This recipe easily scales up or down from 2 to 10 by halving our doubling the basic ingredients. The Marinara sauce may be frozen before adding the prawns or shrimp, making the next meal an even quicker fix!
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Take the mystery out of preparing Lobster Tails with our Steam Bake preparation! A couple of easy to follow steps and you will be cooking Lobster Tails like a pro!
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Seafood Paella Suprema - April 5th 2008
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Lobster Rolls - September 5th 2008
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This is a wonderful dish to make for a family gathering or dinner party. Ingredients can be added or subtracted to suit seafood seasonality. Simply follow the basic instructions and the add the seafood in the order appropriate to it’s cooking time!
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Labor Day is the traditional "end of summer" for the small roadside Lobster Shacks on the Maine Coast. We thought it would be fun to "extend the season" with the our take on the famous Lobster Roll! We chose a yogurt based salad in this recipe, but it can be made with mayo instead.
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Hawaiian Shrimp Spring Rolls - October 8th 2008
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Razor Clam Chowder - October 22nd 2008
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The Pacific Rim influences on Hawaiian food have arrived from many countries. This Thai/Vietnamese inspired recipe is a popular "plate lunch" selection at the International Food Court in Waikiki. It can be made as either traditional, smaller fried rolls or more popularly as a cold rice roll burrito with a choice of dipping sauce!
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Our take on Clam Chowder uses bigger, more flavorful clams, and a mir poix (pronounced "mir pwahof"), the classic French cooking foundation of Onions, Celery & Carrots sautéed in butter. If you choose the potato flour option, the recipe is gluten free! This is a great recipe to prep while making your Thanksgiving Turkey. You are already cutting the vegetables, so just cut a few more and refrigerate! Later, it is easy to assemble for a halftime bite during the weekend football games. It is also an ideal choice for before or after "Trick or Treat" on Halloween for you and the kids or grandkids.
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Seafood Newberg - October 29th 2008
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Crab & Scallop Appetizer - December 9th, 2007
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This is a fabulous dish to prepare on a cold winter night when entertaining. The active time is 20-30 minutes and the dish can be prepped in advance and refrigerated for a few hours (this will add to the cooking time by 5 minutes).
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This recipe is great for a Christmas or New Years Party. The Stuffed Mushrooms & Puff Pastry give you two takes on this fun & flavorful recipe!
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Quick Shrimp Boil - May 15th 2008
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Linguine con Vongole Razoio - June 5th 2008
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This is an easy to prepare Shrimp Boil with simple ingredients that combine for a great meld of flavors. The companion home made cocktail sauce is a real treat!
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To introduce Wild Ocean Seafoods® Wild Pacific Razor Clams, we have prepared an easy to follow recipe for Linguine con Vongole Razoio! If you are prepared, you can complete the sauce in the time the pasta takes to cook!
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Summer Shrimp Salad - June 27th 2008
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Butterfly BBQ Shrimp - July 27th 2008
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Our Summer Shrimp Salad is a great starter dish or can be served as a lunch portion. It is easy to make and the ingredients prepared in advance and assembled in minutes!
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This is a fun recipe to do on the grill, but can be broiled as well. The improved flavor and moisture comes from using the shrimp's shell to help hold the garlic/oil/butter combination as well as imparting the flavors of the shrimp shell and BBQ Smoke into the shrimp.
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Lobster Claw and Pesto Fettuccine - July 31st 2008
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Scallop & Mushroom Florentine - August 8th 2008
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This is a fantastic recipe that is easy to make! The entire prep takes less time that the pasta water takes to boil. Enjoy the most succulent part of the Maine Lobster in this easy to prepare recipe!
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Scallop & Mushroom Florentine is a super recipe for a Brunch or as a Dinner Side. It is easy to make and can be completed using one skillet and one baking dish!
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Shrimp Creole - August 17th 2008
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