Gifts from the sea

Quick and delicious ideas for fish and seafood

Creamy Bay Scallop Spaghetti Ingredients

• 8 ounces uncooked thick spaghetti

• 1 tablespoon vegetable oil

• 1 pound bay scallops

• 2 tablespoons butter

• 3 cloves garlic, minced

• 2 teaspoons grated lemon zest

• 1 pinch red pepper flakes

• 1/ 3 cup dry sherry

• 1 cup heavy cream

• salt and pepper to taste

• 1 lemon, juiced

• 2 tablespoons chopped Italian parsley, divided

• Freshly grated Parmigiano-Reggiano cheese, for serving

Directions

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.

2. Meanwhile, heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for about 1 minute. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.

3. Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add 1/2 of the chopped parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Garnish generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

Baked Dijon Salmon Ingredients

• ¼ cup butter, melted

• 3 tablespoons Dijon mustard

• 1 ½ tablespoons honey

• ¼ cup dry bread crumbs

• ¼ cup finely chopped pecans

• 4 teaspoons chopped fresh parsley

• 4 (4 ounce) fillets salmon

• salt and pepper to taste

• 1 lemon, for garnish

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Stir together butter, mustard, and honey in a small bowl. Set aside. Mix together bread crumbs, pecans, and parsley in another bowl.

3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of fillets with bread crumb mixture.

4. Bake salmon in the preheated oven until it flakes easily with a fork, 12 to 15 minutes. Season with salt and pepper, and garnish with a wedge of lemon.

Coconut Curry Fish Ingredients

• 2 cups water

• 1 cup uncooked brown rice

• 1 tablespoon vegetable oil

• 1 large onion, chopped

• 3 cloves garlic, crushed

• 1 pound cod fillets, cut into chunks

• 1 ½ tablespoons curry powder

• 2 teaspoons chili powder

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• salt and pepper to taste

• 1 (14 ounce) can coconut milk

• 1 (16 ounce) package frozen stir-fry vegetables

• 1 tablespoon cornstarch

Directions

1. Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.

2. Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.

3. Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.