Three Recipes..Seafood Casserole...Pumpkin Shrimp Curry......Curried Mussels

Seafood Casseroles can be pretty ho-hum..usually with over-cooked scallops and shrimp..key is to cook the seafood in the oven minus the topping and in a shallow vessel in a single the shrimp etc cook QUICKLY...then add topping to could skip the cheese in this recipe.. ALSO you could cook the Mussels in the Pumpkin might need to thin it out with a little water/stock

Seafood casserole cont. add 3 T dry sherry..1/4 C heavy cream..1 t soy sauce..1 t fresh thyme leaves..let sauce to room temperature.


Melt 2 T butter plus 2 T olive oil in a large skillet.
Add 1 medium onion.small dice until beginning to brown..about 4 minutes
Add 2 gloves of garlic..minced..cook 1 minute.
Add 1/2 lb. wild mushrooms..2 T fresh thyme salt & pepper.
Cook until mushrooms are roasted..4-5 minutes.turn once or twice..
Add 1 C low sodium chicken broth..bring to boil then turn down and simmer for 10 minutes.
Remove from heat and add 3T dry 1T soy sauce.

Salmon with Miso-Yuzu Broth

In every class we introduce several unusual ingredients... In this particular class we introduced Yuzu.. which is a wonderful citrus juice that comes from the Yuzu Tree in Japan..It is somewhat a combination of lime..tangerine..and a little lemon..not sour..just a beautiful flavor! Can be used in sauces..drinks..vinaigrettes..or just lightly added to finish a dish..You can buy Yuzu Juice on line at Amazon..

Beyond The Basics.Seafood Cookery Page #2
Salmon with Miso-Yuzu Broth..very aromatic broth that is wonderful!


Heat 2 T of olive oil in large nonreactive skillet.
Add the 2 garlic cloves..minced..1 C chopped red onions..1 C scallions..for about 2 minutes..don’t let the garlic burn.. Stir in 2 C diced tomatoes..Cook over high heat for a few minutes then add 3T dry white wine.

Remove from heat and add 1/4 C feta cheese..Put in bowl.

In the meantime cook 10 oz. “bowties” per instruction*.
Place in colander to run cold water to cool pasta.
In large skillet heat 2 T olive oil.
When hot, add 1 1/2 lb. large shrimp..saute for 2 minutes or until shrimp are cooked through..DO NOT overcook!

Add 1/2 C kalamata olives..1/4 C Feta..1-2 T butter to bind sauce.

Squeeze fresh lemon juice over shrimp and toss with bow-ties..

* you could use penne, fettuccine or other pasta shape

Pan Fried Cod with Chorizo and Littleneck Clams

Beyond Basics Fish Cookery Class...Pan Fried Cod with Chorizo and Littleneck Clams is an example of some of what we explore in our fish /seafood classes...

You see how we prepare each dish and then get to eat each of the dishes we make..really gives you an opportunity to try dishes you might not otherwise try.


In a large skillet heat 1 T of olive oil over medium heat.
Add 1 clove of minced garlic
Cook 1 minute then add 1/2 C white wine, 2 sprigs fresh thyme
1/8 cup fresh parsley
1/2t red pepper flake
2-3 lb. littleneck clams

Increase heat to med-high and cover.
Discard unopened clams..Strain Reserve liquid..

In same skillet add 1 T olive oil
Add 1 + C of sliced chorizo..stirring occasionally until fat
Add 3 red peppers sliced thin to skillet and cook for an additional 10 minutes

NOW add the reserved clams and reserved juices to the sausage mixture.
To finish add 4 T T olive oil to skillet..

Dredge in flour 4 skinless cod fillets (6-8 oz. each) seasoned with salt & white pepper..shake off excess.

Cook about 4 minutes per side..combine in oven proof dish cod to clam-sausage mixture and put to finish in 400 degree oven.

Fish should be flaky. You could add tomatoes to this dish for added flavor. Season dish with sea salt..

Seared Sea Scallops Sauce Verte

Another example of some of what we explore in our fish /seafood classes.


Sauce Verte & toasted hazelnuts..combination of flavors & textures..

To make the sauce verte:
Bring a saucepan of salted water to a boil.
Fill a medium bowl with ice water.
Add small bunch of chives..6 sprigs chervil..4 parsley sprigs..4 tarragon sprigs..remove stems from all!
Place in boiling water for 10 seconds and remove to ice water.
Squeeze out the water and chop herbs coarsely. Add to blender with 2 garlic cloves peeled..4 anchovy fillets..well rinsed..1 T capers ..well pepper..and blend till smooth with 4 T Extra Virgin Olive may need a bit more.

Toast 1 C skinned hazelnuts on a baking sheet at 350- 8 to 10 minutes. Roll in towel to remove skins and coarsely chop.

Sear scallops over high heat in a large skillet.
Add 1 lb. “dry” sea scallops when olive oil is almost not crowd! You may have to do in batches.
Cook undisturbed for 2 to 3 minutes per side..about 5 minutes total..depending on size..barely cooked through.

Divide scallops on plate and drizzle with sauce and sprinkle with hazelnuts..a very elegant dish..sauce will last 3 or 4 days although it may turn a dull green.

Scallops and Apple Smoked Bacon with Maple Cream

A wonderful Autumn meal!


2 1/2 cups heavy cream
1/3 cup Vermont Maple syrup
1 1/2 tablespoons dijon mustard
1/2 teaspoon grated nutmeg
2 lbs of fresh dry sea scallops
1 lbs of apple or maple smoked bacon
chopped chive to garnish

  1. Combine the cream and maple syrup in a medium saucepan. Bring to a broil and then simmer until reduced to about 1/2 (stir frequently to prevent boiling over)
  2. Stir in maple syrup and nutmeg salt and pepper and remove from the heat. Slice the bacon into julienne slices and saute to render the fat. Drain the fat from the bacon and add to cream mixture.
  3. Heat large saute pan to high and add some olive oil. Let oil get hot and add scallops and sear on both sides (about 3 minutes per side for large scallops) Scallops should be slightly rare in the middle. Transfer scallops to plates and pour maple cream over the scallops and sprinkle with the chive garnish.

Serves 8-10 appetizer servings

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