Ingredients:

1 pound fresh or frozen sea scallops
2 tablespoons all-purpose flour
1 to 2 teaspoons blackened steak seasoning or Cajun seasoning
1 tablespoon cooking oil
1 (10-ounce) package pre-washed spinach
1 tablespoon water
2 tablespoons balsamic vinegar
1/4 cup cooked bacon pieces

Methods:

1. Thaw scallops, if frozen.Rinse scallops pat dry.In a plastic bag combine flour and seasoning.Add scallops toss to coat.In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.
2. Add spinach to skillet sprinkle with water.Cook, covered, over medium-high heat about 2 minutes or until spinach is wilted.Add vinegar toss to coat evenly. Return scallops to skillet heat through. Sprinkle with bacon.

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Ingredients:

8 slices bacon, chopped fine
1 cup chopped onion
2 large garlic cloves, minced
2 tablespoons olive oil
1 cup finely diced red bell pepper
1 cup finely diced green bell pepper
1/2 teaspoon dried oregano, crumbled
2 teaspoons wine vinegar
2 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
24 cherry stone clams, shucked and the bottom shells reserved
Coarse salt, for filling the pan and platter

Methods:

1. In a heavy skillet cook the bacon over moderate heat, stirring, until it begins to brown but is not crisp, transfer it with a slotted spoon to paper towels to drain, and discard the fat from the skillet.

2. In the skillet, wiped clean, cook the onion and the garlic in the oil over moderately low heat until they are softened, add the bell peppers and the oregano, and cook the mixture, stirring, until the bell peppers are crisp-tender. Transfer the mixture to a small bowl and stir in the bacon, the vinegar, the Parmesan, and salt and black pepper to taste. The bell pepper mixture may be made 1 day in advance and kept covered and chilled.

3. Arrange the clams in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the bell pepper mixture among them, and bake the clams in a preheated 400*F (204*C) oven for 12 to 15 minutes, or until they are just cooked through. Arrange the clams on a platter filled with more of the coarse salt.

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Ingredients:

1 (16 ounce) can pink salmon
2 tablespoons butter or margarine
1 tablespoon flour
1/4 teaspoon salt
6 eggs
1/2 cup milk

Methods:

Drain and de-bone salmon.Put salmon in a heavy skillet with melted margarine.Sprinkle flour and salt over salmon and stir well.Beat eggs and milk together pour over salmon.Cook over low heat, stirring lightly, until eggs are set.Serve over grits or toast.

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Ingredients:

2 garlic cloves, minced
1 teaspoon vegetable oil
1 (14 3/4 ounce) can pink salmon, drained(skin and bones removed if desired)
1 to 2 teaspoons dried basil
1/2 teaspoon pepper
1 tablespoon butter, softened
4 flour tortillas
2 cups shredded cheese (mozzarella, Cheddar or Colby)
Guacamole or salsa

Methods:

In a skillet, saute garlic in oil until tender. Stir in salmon, basil and pepper.Cook over medium heat until heated through (only takes a few minutes).

Meanwhile, spread butter over one side of tortilla.Place tortillas, buttered side down, on a griddle or nonstick skillet.Sprinkle each with 1/2 cup of cheese and then spread salmon over 1/2 of tortilla. Fold over and cook over low heat for 1-2 minutes on each side.Cut into wedges.

Serve with guacamole or salsa.

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Ingredients:

1 can red salmon, drained
2 cups chopped peeled potatoes
2 tablespoons margarine, melted
3 scallions, finely chopped
1/8 teaspoon pepper

Methods:

Remove and discard skin and bones from salmon flake salmon with a fork and set aside. Saute potatoes in margarine 15 minutes or until tender.Remove from skillet and set aside.Add scallions to skillet and saute 2 to 3 minutes.Stir in pepper.Add potatoes and salmon.Cook over medium heat, without stirring, until thoroughly heated.

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