Shrimp And Scallops in Limes

I know…who would think it at this time of year? Well, entertaining is a great task to take on and this will simply put  you at the top of the heap. Ready?


  • 3 large limes
  • 3/4 cup coconut oil
  • 1 garlic clove, minced
  • 1 tsp. fresh grated ginger
  • 1/2 cup fresh lime juice
  • 1/3 cup white wine
  • pinch of salt and pepper
  • 1 lb. medium shrimp, peeled and deveined
  • 1/2 lb. scallops

Wash the limes and pat dry. Cut in half lengthwise, squeeze out the juice and measure 1/2 cup.  Scrape out the pulp and set aside.

In a large skillet, heat 2 tbsp.  oil and add the garlic and ginger. Saute until golden and add the remaining oil, lime juice, wine, salt and pepper. Add the shrimp and scallops cook, stirring constantly for about 4-5 minutes.

Spoon the mixture into the lime shells (be sure to scrape out the pulp first).  Garnish with some lime zest and add a beautiful salad.




Elegant Seafood Casserole For Company


If you are like us, we are always looking for different ways to impress guests at dinner and this is definitely one of them.  It looks fussy to make (but not) and the flavours of this dish are really and truly awesome.


You will need:

  • 2 tbsp. butter, melted
  • 1 pound of mushrooms, sliced thin
  • 6 tbsp. butter
  • 1/3 cup flour
  • 1 – 10 oz. can chicken broth
  • 1 1/2 cups whipping cream
  • 1 lb. lump crabmeat
  • 1/2 lb. medium shrimp, cooked, peeled and deveined
  • 1 lb. bay scallops, poached 3 – 3 1/2 minutes, drain well
  • 1 cup buttered panko crumbs
  • 8-10 oz. shredded mozzarella cheese
  • salt and pepper to taste
  • 1/2 cup chopped parsley, fine

Preheat oven to 350 degrees.

Saute mushrooms in 2 tbsp. of melted butter. Drain and set aside.

In a medium skillet, melt 6 tbsp. butter and whisk in the flour, making a smooth roux. Add the broth and cream slowly, whisking all the while and cook until thickened.

Carefully combine the crabmeat, shrimp and scallops. In a 3 qt. casserole alternate layers of the seafood and mushrooms. Pour sauce over the layers, letting it seep to the bottom. Sprinkle salt and pepper to taste. Top with the panko crumbs and sprinkle the cheese over the top.

Bake for 28-30 minutes or until bubbly. Just before serving, sprinkle the parsley over the top.  Serve with a cold salad, lime slices and either rice or buttered noodles and a glass of chilled white wine.


Pecan Crusted Scallops with an Anjou Pear Puree

Here is one of the most luscious tidbits you can offer family and friends. Get ready for the holiday seasons upcoming and, yes, even show off a little. Go on, you know you want to!

  • 1 cup sugar
  • 1 Anjou pear, peeled, cored and diced in cubes
  • pinch of salt
  • 1 quart of oil for frying
  • 10 sea scallops, cut in half
  • 1/2 cup flour
  • 2 large eggs, beaten
  • 1 – 1/2 cups finely chopped toasted pecans

In a medium sized saucepan, place 2 cups of water with the sugar on high heat and bring to a full boil. Add the diced pear and reduce heat to medium low and simmer about 10-12 minutes until very soft. With a slotted spoon, remove the pears from the pot and reserve the liquid separately. Allow both to cool down.

Put the pear cubes in the blender with 2 tbsp. of the boiling liquid and a pinch of salt. Puree until smooth. Set aside.

In a clean pot, pour in the oil and heat to a temperature of 350 degrees. Season the scallops with a pinch of salt and pepper. Place in three different saucers. Dip each scallop in the flour, then the egg and now in the pecans, covering well.

Fry them in small batches for about 2 minutes, until golden. Remove to a towel lined plate and sprinkle with just a hint of salt.

Using a pastry bag with a small tip, pipe a small amount of the puree on each scallop. Arrange on your prettiest plate and serve warm. They won’t last long enough to get cold.

A Very British Shrimp/Lobster Pie

We are always looking for something different to showcase when company comes. This is a really neat one because you make individual pies (easier than it sounds) and everyone think you are a wizard.


  • 2 1/2 lbs. trout
  • 1 1/2 lbs. medium size shrimp
  • 1 – 2 lb. lobster tail
  • 6 scallops, halved
  • 2 cups celery, ribs removed, chopped
  • 1 1/4 cups white wine (sip for the cook)
  • 2 bay leaves, crumbled
  • 1/3 cup butter
  • 1 large onion, chopped
  • 4 cups sliced white mushrooms
  • 1/2 cup flour
  • 3/4 tsp. ground ginger
  • 3/4 tsp. ground nutmeg
  • 3/4 tsp. salt
  • 3./4 tsp. ground pepper
  • 3/4 cup whipping cream
  • 1/2 cup chopped parsley
  • 1 tbsp. chopped fresh thyme
  • 1-2 pkgs. puff pastry, thawed
  • 1 egg yolk for brushing
  • Cut the trout into 1 inch cubes, reserving the skin, bones and trimmings. Peel and clean the shrimp, reserving shells, slide skewer through length of lobster in shell and set aside.

In a large saucepan over medium heat, bring 3/4 cup of water, fish skin, shells and bones, shrimp shells, celery, wine and bay leaves to a boil. Strain liquid through a sieve into a clean saucepan and bring to a boil. Add the shrimp and lobster, reduce heat, cover and simmer until shrimp turn pink (about 2 minutes). Using a slotted spoon remove the shrimp and continue cooking the lobster another 2 minutes.

Transfer the shrimp to a bowl and now remove the lobster from the shell, remove from the shell and cut into bite size pieces and add to the shrimp.

Return liquid to a boil, add the trout and simmer until the fish flakes when tested with a fork. This should take about 4 minutes, Using a slotted spoon, remove and transfer to the seafood bowl.

Pour the liquid into a measuring cup, adding water to make 2 1/4 cups.

In a saucepan melt the butter over a medium heat, add the onions and mushrooms, cooking until softened (6 minutes). Stir in the flour, ginger, salt, pepper and nutmeg and cook for one minute. Gradually whisk in the liquid, cooking until boiling and becomes thickened and slightly reduced – 6-8 minutes. Stir in the whipping cream and bring to a boil. Remove from heat and add the parsley and thyme.

Brush the bottom and sides of 8 – 1 1/2 cup ramekins with butter. Evenly spoon the seafood into each one and top with the sauce to cover.

Roll out the puff pastry, cutting to fit each ramekin. Beat the egg yolk with a tsp. of water and brush over the puff pastry. Cut a slit in the top of each one. Preheat oven to 400 degrees. Place the ramekins on a parchment lined baking sheet and bake for 20 – 30 minutes until golden.

Plate and place a lemon wedge on side. Add a salad and warm roll.

What more could you ask for? Well, okay…. glass of chilled white wine would make this more than perfect.


Honey Broiled Scallop Salad

What a lovely way to enjoy scallops.


  • 1/4 cup honey, divided
  • 1 tbsp. canola oil
  • 2 large limes, both zest and juice
  • salt and pepper to taste
  • 12 large scallops, cleaned and muscle removed
  • 1 1/2 oranges, divided
  • 1 tbsp. fresh tarragon
  • 1 tbsp. white wine vinegar
  • 1/2 tbsp. Dijon mustard
  • 1 tbsp. extra virgin olive oil
  • 1 pink grapefruit
  • 1 blood orange
  • 1 fennel bulb, trimmed, fronds removed for garnish
  • 2 radishes, thinly sliced
  • 2 tbsp. chopped pistachios

In a large bowl, whisk together 3 tbsp. honey, oil, lime zest and juice along with a pinch of salt and pepper. Add scallops to marinade and stir to coat well. Refrigerate, stirring occasionally for about 1 hour.

Cut away the peel and pith from half  the orange and cut onto chunks. Place in a blender. Add the remaining honey, tarragon, vinegar, mustard and olive oil before blending smooth. Season to taste and set aside.

Preheat broiler. Cut away the rind and white pith from the grapefruit and remaining orange. Cut into thin rounds. With a sharp knife or mandolin, cut the fennel and radishes into paper thin slices. Arrange the fruit, fennel and radish slices onto 4 serving plates.

In a broiler proof dish, arrange the scallops along with the marinade in a single layer. Broil 4-6 inches away from the heat until opaque throughout and lightly browned (4-6 minutes).

Arrange 3 scallops on each salad. Drizzle with the reserved dressing and garnish with the chopped pistachios.

To finish this off, serve with a nice Pinot Grigio or Riesling, chilled of course.


Sexy Scallop Martinis

These are a fabulous appetizer served in martini glasses. You can, if you wish, eat the scallops then drink the spicy vodka.


  • 1/2 cup vodka
  • 1/4 cup lime juice
  • 2 tsp. jalapeno pepper, chopped
  • 12 large scallops
  • salt and ground pepper
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped yellow bell pepper
  • 1 green onion, finely chopped
  • 4 sprigs of coriander

Combine vodka, lime juice and jalapeno pepper in a bowl.

Heat oil in a skillet over high heat and after seasoning the scallops with a pinch of salt and pepper, place in the skillet. Sear for about 2 minutes per side or until browned on the outside but still raw in the center.

Place the scallops on a board and cut into quarters. Add to the vodka mixture. Let marinate for 4 hours in the refrigerator, stirring to coat all sides.

Stir in the peppers and green onion.

Divide between the scallop mixture in 4 martini glasses, adding some of the marinade. Garnish with the coriander. Serve immediately.


Did I tell you everyone will LOVE this?


Scallop Cakes With a Cilantro Mayonnaise

This is a wonderful light lunch for 4. Try it…on the patio in the early spring days with a couple of friends and a glass of chilled wine such as a Sav. Blanc.


  • 1/2 cup finely chopped onion
  • 1 tbsp. olive oil
  • 1 lb. sea scallops
  • 1  1/2 cups panko crumbs
  • 1 egg, beaten
  • 1/4 chopped cilantro
  • 2 tbsp. fresh Italian parsley, chopped
  • 2 tbsp. peeled ginger, grated
  • pinch of salt
  • 2 tbsp. peanut oil
  • 1/3 cup chopped cilantro
  • 1 large lime
  • pinch of cumin
  • 3/4 cup mayonnaise


Saute the onion in the olive oil until soft. Cool and then transfer to a food processor. Add the scallops, 1/2 cup panko crumbs, egg, cilantro, parsley, ginger and salt. Pulse until almost smooth, making sure there are still bits of scallop. Cover and chill until cold.

Put the remainder panko crumbs in a bowl. Scoop 1/3  cup of the scallop mixture in your hands and form into a ball and shape into a 2 1/2 inch round flat cake. Roll in the panko crumbs  and transfer to a parchment lined baking sheet. Repeat for the remaining mixture. (If making the day ahead, cover  and refrigerate).

Preheat oven to 450 degrees. Heat peanut oil in a large skillet. Add two cakes at a time and cook until golden on both sides. Remove to the baking sheet. Repeat until all the cakes are done. Bake for about 7-8 minutes until cooked through.

Dollop two cakes per plate with the cilantro mayonnaise. Serve with steamed baby potatoes that have been drizzled with butter.


Cilantro Mayonnaise

  • 1/3 cup chopped cilantro
  • zest and juice from 1/2 large lime
  • pinch of ground cumin
  • 3/4 cup mayonnaise (not salad dressing)


Combine all the ingredients in a blender and whirl until well blended.



Scallop Salad With Lime Dressing

This is another way to serve and enjoy the wonderful scallop. Just remember not to over-cook them. If you do, you could be eating something similar to a rubber ball. Ugh!


  • 8 scallops (muscle removed)
  • 1 tbsp. olive oil
  • dollop of butter
  • 1 tsp. fresh lime zest
  • 2 tbsp. lime juice
  • 2 tsp. minced red onion
  • 1  1/2 tsp. honey
  • 1/2 tsp. minced jalapeno chile
  • 5 tbsp. olive oil
  • sa;t and pepper
  • 1 papaya, peeled, sliced in wedges and halved
  • 3/4 lb. baby spinach, stems removed
  • 1/3 cup candied pecans, chopped

Cook the scallops in the skillet with tbsp. olive oil. (just add that dollop of butter to enchance the flavour). Cook until turning golden brown, turn over and cook just a minute more.

In a bowl whisk together the lime zest and juice,  red onion, honey, and jalapeno until blended, and, continue whisking slowly, add the olive oil. Stir in the papaya and add the spinach. Toss lightly so not to bruise the papaya.

Serve the salad equally on plates or large bowls, Place 2 scallops  in the center of the salad and sprinkle the pecans.

Have fresh, warm rolls and butter on the table….add a glass of a beautiful Pinot Gris. Wow! What a feast.

Cream of Cauliflower and Parsnip Soup With Scallops

This is another wonderful, delicious way to serve scallops. The soup is also good, don’t get me wrong. Together they make an awesome winning appetizer. Hey Boss, do I now get that raise?


  • 1 leek, white and pale green parts only, thinly sliced
  • 3 tbsp. butter
  • 1 garlic clove, chopped
  • 1/2 large cauliflower, in florets
  • 1 lb . parsnips, washed, peeled and thinly sliced
  • 2  1/2 cups chicken stock
  • 1  1/2 cups heavy whipping cream
  • pinch of salt and white pepper
  • 6 large scallops
  • olive oil

In a soup pot, sweat the leek in butter for 8 minutes without browning. Add the garlic and cook 1 more minute.

Add the cauliflower, parsnip, stock and cream. Bring to  boil and simmer for about 15 minutes. Make sure the parsnip is completely cooked through. Blend is several batches until smooth. Season to taste and set aside.

Preheat a skillet for 3 minutes and in a small amount of olive oil, brown them for 1 minute. Turn and brown the other side until they are cooked but still soft. Do not over cook or you will have rubber. Remove from heat and keep warm.

Ladle the piping hot soup into deep soup bowl, place one scallop in the center.

Now to raise the bar…..make a cumin froth by using 1/4 cup cold milk and 1 tsp. ground cumin . Use a frother to make a froth. Garnish around the scallop with a half circle on one side of the bowl. Add a pinch of microgreens and holy schamoley….what a dish!.

Summer Party Mini Verrines

Unless you have a seafood allergy, I have never known anyone who did not like (make that – love) scallops. What  great way to bring your “A” game to the patio/deck for one and all.


  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 cup whole milk
  • 1 small piece of lime peel
  • pinch of pepper
  • 6 tbsp. of the heaviest whipping cream you can buy
  • 3 oz. Asiago cheese, grated
  • 1 tbsp. coconut oil
  • 24 button mushrooms, quartered
  • 48 small scallops
  • 1 tsp. butter
  • 2 tbsp. panko crumbs
  • 2 tbsp. grated Asiago cheese
  • 2 tbsp. fresh Italian parsley, finely chopped

In a small pan, cook the butter and flour over medium heat for 30 seconds, stirring constantly. Add the milk,  thyme and pepper, combining well. Cook now for 3 minutes until thickened.

Remove from heat, add the cream and cheese and return the sauce to the stove, reducing the temperature to low. Stir now until the cheese has melted. Season to taste and keep warm.

Heat the oil in a pan and cook the mushrooms until the liquid has gone and they are starting to brown (6-8 minutes). Remove from pan and keep warm as well.

Season the scallops, place a saute pan over the heat, add the butter and when sizzling, sear the scallops in two batches for 30 seconds on each side.

Combine the panko crumbs, cheese and parsley.

Set out 24 shot glasses. In each glass, place a heaping tbsp. of warm bechamel on the bottom, top with 4 pieces of mushrooms, add two scallops and finish with the breadcrumb mixture.

Serve immediately.

Tenderloins, Scallops And Asparagus With Lime

Want to impress? Mind you, all dinners should be to impress company, be it your children, friends or business associates. Read on, you will want to make this one right away, I’ll bet.

Tenderloin Ingredients

  • 6 tenderloin filets (about 1 inch thick)
  •  olive oil
  •  pinch of salt and freshly ground pepper
  •  2 finely chopped shallots
  •  1/4 cup cognac
  •  1/2 cup demi glace
  •  2 tbsp. butter, chilled
  •  2 tbsp. dijon mustard

Scallop Ingredients

  • 2 tbsp. olive oil
  •  12 scallops, medium size, muscle removed
  •  pinch of salt and freshly ground pepper
  •  2 -3 tbsp. butter
  •  2 Ataulfo mangos, peeled and chopped
  •  zest of 1 lime

Asparagus Spears With Lime

  • 1 -2 lbs. thin asparagus spears, trimmed of woody ends
    1/2 lime, juiced

Okay, now read this through before proceeding so you can get the timing right and allow you to serve the food hot.

Use an asparagus pot to steam the asparagus. While waiting for the water to come to a boil, heat a large skillet over medium heat. Season the steaks with a pinch of salt and pepper and coating the steaks with dijon mustard. Coat the pan with the olive oil and add the steaks, searing in the hot pan. Cook only 4 minutes each side for medium.

When you turn the steak over the first time, start the scallops in another skillet on medium-high heat. Add the butter and let it melt. Pat the scallops dry with a paper towel and add to the skillet. Sear them in a single layer, causing a carmelization. Cook only 2 minutes each side. Any more and they will be like eating an eraser.

The asparagus can now go down into the water and steam only for 3 minutes. .

After the steaks have been removed from the skillet and allowed to rest, return the skillet to the heat and add 1 tbsp. of oil, add the chopped shallots and cook for a minute. Add the cognac using a spoon to loosen the bits in the pan and flame the cognac. Add the demi glace and bring to a simmer. When ready to plate, add the cold butter to the sauce, stirring to melt and spoon over the filets of beef.

Sprinkle the scallops with the lime zest and add a tbsp. of chopped mango on top of each one. Arrange the scallops on the side of the steak.

Drain the asparagus, add to the skillet with the butter. Plate over the tops of the steaks.

Pour a glass of Pinot Noir or Merlot, sit down and enjoy. Only thing needed here is a small salad of your choice.

I have to tell you, when Don makes this, the line up of neighbors starts outside the patio door…..well, they could!

Scallop And Shrimp Stew

The seasons are slowly changing and this might help you feel better….


  • 2 leeks, white and light green parts only, washed really well
  • 2 tbsp. olive oil
  • 2 cloves garlic, chopped
  • 1 tsp. finely chopped and seeded jalapeno pepper
  • 1 medium carrot, peeled and diced 1/4 inch pieces
  • generous pinch of ground cumin
  • pinch of ground cinnamon
  • 1 tsp. salt
  • 1  1/2 cups choppped tomatoes (ones in carton are best consistency)
  • 1 cup Chardonnay
  • 3/4 lbs. shrimp, shelled, deveined and tails left on
  • 3/4 lb. scallops, muscle removed
  • 3 tbsp. finely chopped Italian parsley

Slice leeks in half lengthwise and slice in 1/2 inch dice

In a stockpot, heat the oil over medium heat and add the leeks and garlic and saute, stirring constantly until translucent (about 5-6 minutes). Add the jalapeno pepper, carrots, seasonings and salt,  lowering heat to low and cook until the carrots are tender (3-4 minutes).

Now add the tomatoes, wine and 1 cup water and bring to a boil and once again,. lower the heat and cook 5 minutes longer.

Stir in the shrimp and scallops and cook until opaque (about 4-6 minutes). Please do not over cook or they become like rubber.

Remove from the heat, sprinkle the parsley on top and serve with rice or wide egg noodles and a salad. Oh yeah, don’t forget the Pinot Gris -perfectly chilled, of course. Enjoy!