The Galley: Seared Scallops Recipe

June 29th, 2019

Light, savory, and quick to prepare meals are especially welcome as the summer comes on strong. And the fewer ingredients the better. This recipe has a sauce to die for. Use it as an accompaniment over another preferred fish or seafood. And it can be poured over veggies, rice or pasta. We doubled the sauce this time for just that reason, serving it over greens and wild rice.

Both beer and wine pair well with these scallops. A crisp, citrusy sauvignon blanc from the Marlborough region of New Zealand is a perfect foil. And for beer lovers, an IPA (India Pale Ale) is a stunning complement with all those hops.

scallop recipe The Galley: Seared Scallops RecipeLemon, Wine & Butter Seared Scallops

  • 1 Tablespoon butter
  • 1 pound scallops
  • salt and freshly ground black pepper, to taste.
  • 2 Tablespoons butter
  • 2 cloves minced garlic
  • juice of 1 lemon
  • 2 Tablespoons dry white wine
  • salt and pepper to taste
  • 2 Tablespoons parsley, fresh chopped OR 1 Tablespoon dried parsley flakes
  • salt and pepper, to taste

Melt 1 Tablespoon butter in a large skillet or sauté pan over medium high heat. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper. Add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 2 minutes per side. Set aside and keep warm.

For the lemon butter wine sauce, melt 2 Tablespoons butter in the pan. Add garlic and stir for about a minute. Add in lemon juice, wine and parsley. Salt and pepper, to taste. Heat a minute or two and then serve immediately over scallops.

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Fresh Seafood Lettuce Wrap Recipes

February 28th, 2019

By Betha Merit King

As sea life perks up from the winter water cool down, March is a good month for black drum, speckled trout, redfish and more. With fresh ingredients, you can make magical combinations that are healthy and interesting.

Gulf coast shrimp is arguably the most flavorful in the world, and many people’s favorite shellfish. Below are two colorful recipes which will intrigue your palate and delight your family or guests.

shrimp lettuce wrap Fresh Seafood Lettuce Wrap Recipes

Fresh Chili-Lime Gulf Shrimp Romaine Wraps

  • 1 pound medium shrimp, peeled and deveined
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • Juice of 1 lime
  • 2 Tablespoons freshly chopped cilantro.
  • 2 cloves garlic, minced
  • 3 teaspoons extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • Romaine lettuce, for serving
  • 1 avocado, thinly sliced
  • 1/4 cup sour cream or Greek yoghurt

DIRECTIONS

In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.

In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade, cook until pink, 2 minutes per side.

Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream/Greek yoghurt.

Pairs well with your favorite beer,  or sauvignon blanc.

fish lettuce wrap Fresh Seafood Lettuce Wrap Recipes

Fresh Fish Lettuce Wraps with Mango Salsa

MANGO SALSA

  • 1 ripe mango, diced into small pieces
  • 2 Tablespoons of red onion, minced
  • 2 mini red bell peppers, chopped small
  • 1 Tablespoon jalapeño pepper, minced
  • 1-2 Tablespoons fresh cilantro, chopped
  • juice of one lemon.

Mix all ingredients in a medium bowl, gently. Salsa is best made ahead, and chilled for an hour or so for flavors to meld together.

FISH INGREDIENTS

  • 12-16 ounces fresh catch filets of your choice (salmon works well too)
  • juice of one lemon
  • 1 Tablespoon olive oil or butter if sautéing
  • salt and pepper to taste.

DIRECTIONS

Grill on medium-high heat for 8-10 minutes or until fish flakes easily. If sautéing, cook for similar time, turning once half way through. Let fish cool for a few minutes before assembling, tearing fish into bite size pieces.

EXTRAS

  • 1/2-1 avocado chopped
  • 1 to 2 heads Butter or Romain lettuce leaves, rinsed, drained, and dried.

ASSEMBLING

Place desired amount of fish onto a lettuce leaf, top with salsa, avocado, and more cilantro as garnish, if desired.

Pairs well with a vinho verde or pinot grigio.

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The Galley: Beer Pairings With Seafood

May 1st, 2016

By Betha Merit

Forget the Sauvignon Blanc and Pinot Grigio for your seafood culinary accompaniments. Or, better yet, you assess your guests and enjoy the new age of beer. With the rise of craft beers, imports, and old standards, there are brewski choices that will make any chef proud.

The rule of thumb for seafood is for less hoppy styles. A Belgian Saison or light German lager or blonde ales pair well with a simpler recipe for fish or shellfish. By adding heavier sauces or pasta, you can go for heartier versions of German lagers or wheat beer. Then again, the old adage of “drink what you like” can still apply. Only you know what is your entertainment goal. To please your guests, is the likely choice. Ahhhh, freedom of expression.

floundergreensauce The Galley: Beer Pairings With Seafood

Flounder With Green Sauce

  • 4 fresh flounder fillets
  • salt & pepper to taste
    For sauce combine:
  • 1/2 container of Alouette herb and garlic spreadable cheese
  • 3/4 cup mayonnaise
  • 1/4 cup fresh chopped parsley
  • 1/4 cup chopped green onions
  • 4 TBSP fresh meyer lemon juice
  • Dash of Worcestershire sauce
  • 1 peeled, de-seeded cucumber, grated

Pat four flounder fish filets with salt and pepper. Saute in butter or olive oil until flakey. Serve sauce on fish. A great accompaniment is potatoes, see next recipe.

Dirty Potatoes

  • 4 medium white potatoes
  • 1/2 stick butter
  • 1/4 to 1/2 cup chopped green onions
  • salt and fresh ground pepper to taste

Cut up un-peeled washed potatoes into cubes and boil in water until done but not too soft. Drain water. While still warm cut up butter into potatoes, add onions and salt and pepper.

pasta st pauli The Galley: Beer Pairings With Seafood

Shrimp & Broccoli Tortiglioni Pasta

  • 8 oz. tortiglioni or rotini pasta boiled in 6 cups of water, cooked al dente
  • 3 cups frozen broccoli, thawed
  • 2 TBSP olive oil
  • 1 pound peeled and deveined large gulf shrimp
  • 2 teaspoons meyer lemon peel zest
  • 3 TBSP unsalted butter
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper

Heat a large skillet or pan over high heat, adding oil to swirl and coat. Add shrimp to pan, saute two minutes. Stir in lemon peel, cook another minute. Add drained pasta, broccoli, butter, and lemon juice to pan. Saute another minute until broccoli is to your liking, stirring occasionally. (Hint, you can pre-cook broccoli if desired). Gently stir all ingredients and sprinkle with black pepper.

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In Season Seafood Sensations: Grouper, Flounder & Shrimp

August 31st, 2015

By Betha Merit

September and October are prime months for fresh catch. Whether you visit your favorite local fish monger, supermarket or haul in your own edible seafood trophies, it’s going to be delicious, plentiful, and affordable. Shrimp will be in season, as well as inshore fish like flounder and redfish, and offshore fish like grouper, snapper, tilefish, wahoo and more.

 bakedgrouper In Season Seafood Sensations: Grouper, Flounder & Shrimp

BAKED PARMESAN GROUPER

Ingredients:

  • 4 grouper fillets (4-6oz)
  • 1 egg
  • 2 Tbsp. milk

Breading Ingredients:

  • 1/3 cup grated parmesan cheese
  • 2 Tbsp. flour
  • 1/2 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Directions:

Beat egg and milk in a shallow bowl and set aside. In a shallow dish or plastic baggy, combine breading ingredients. Dip each fillet in egg mixture, shake off excess and turn or gently shake in breading. Bake uncovered on a greased baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork. Serve with lemon wedges.

flounderbasil In Season Seafood Sensations: Grouper, Flounder & Shrimp

FLOUNDER WITH LEMON BUTTER SAUCE & BASIL

Ingredients:

  • 4 fresh flounder fillets (4-6 oz., 1/2” thick)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. olive oil
  • 1 tsp. white flour
  • 3 Tbsp. butter, cut into 4 slices
  • 1 lemon, juiced
  • 2 Tbsp. finely chopped fresh basil

Directions:

Pat dry fish fillets with paper towels, then season with salt and pepper. Heat oil in a cast-iron or stainless steel pan/skillet over medium to high heat. Pat dry fillets again and dust with flour (optional). Add fillets to pan and cook for 2 to 3 minutes. Carefully flip fillets. Place a slice of butter on top of each fillet, allowing it to melt and drizzle into pan. Cook until fish springs back from light pressure, about 2 minutes. Transfer fish to a platter or 4 plates. Squeeze the lemon juice into the still heated pan and use a spoon to scrape up the tasty brown bits stuck to the bottom. Stir in the fresh basil and spoon the sauce over fish.

fiestaskrimp

CHILI DUSTED GULF SHRIMP FIESTA

Ingredients:

  • 2 tsp. chili powder
  • 1 tsp. ancho chile powder
  • 1/4 tsp. chipotle chile powder
  • 2.5 tsp. sugar, divided
  • 1/2 tsp. salt, divided
  • 1.5 lbs. large shrimp, peeled and deveined
  • 5 tsp. olive oil, divided
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 Tbsp. garlic, minced (fresh or bottled)
  • 1 Tbsp. ginger, minced (fresh or bottled)
  • 1 package frozen corn, (10 oz. thawed)
  • 1.5 Tbsp. cider vinegar
  • 1/2 cup chopped green onions

Combine 1 tsp. sugar, chili/chile powders and 1/4 tsp. salt in a shallow dish. Add shrimp and toss until well coated.

In large nonstick pan/skillet, heat 3 tsp. oil over medium to high heat. Add the 1/2 cup onion, bell pepper, garlic, and ginger; sauté 5 minutes. Combine remaining 1.5 tsp. sugar and corn to pan. Cook 3 more minutes, stirring occasionally. Add green onions, salt, and vinegar, stirring for 30 seconds. Transfer this corn mixture to a bowl.

Wipe pan with a paper towel. Heat remaining 2 tsp. oil in pan over medium to high heat. Add shrimp to pan and sauté 3 minutes or until done, turning once. Serve over corn mixture.

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