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.

Share on Facebook

Ingredients:

8 cups water
4 cups white distilled vinegar
1 1/3 cups old bay seasoning
1/2 cup coarse salt
1/2 cup dry mustard
1/4 cup cracked black pepper
1/4 cup red chili flakes
48 live blue crabs

Methods:

1. In a large pot with a steaming rack, combine water and vinegar.
2. In a small bowl, mix together the Old Bay, salt, mustard, pepper, and chili flakes.
3. Layer crabs on the rack, sprinkling the spice mixture over each layer.Tightly cover, placing a weight on the lid to deter escapees.
4. Boil over high heat until crabs are bright red, about 20 minutes.
5. Turn them out onto a newspaper-covered table, preferably outdoors, and dig in. Drawn butter and lemon are fitting accompaniments.

Share on Facebook

Ingredient

1/3 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon chopped celery
1 tablespoon chopped green pepper
1 tablespoon chopped onion
1 tablespoon chopped flat-leaf parsley
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon seafood seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 pound fresh lump or jumbo crab meat, picked over
2 cups soft white bread crumbs, divided
1/4 cup butter (no substitutions)
4 tablespoons vegetable oil, divided
Lemon wedges

Methods:

1. Combine mayonnaise, egg, celery, green pepper, onion, parsley, lemon juice, mustard, seafood seasoning, Worcestershire sauce and Tabasco sauce in a bowl.Fold in crab meat and 1 cup bread crumbs, just until blended.

2. Line a baking sheet with waxed paper. Place remaining 1 cup bread crumbs on a large plate. Set aside.

3. Gently shape a rounded 1/3 cup crab mixture into a 2 1/4-inch patty; coat lightly with bread crumbs. Transfer crab cakes to prepared baking sheet. Repeat process with remaining crab mixture and crumbs. Refrigerate 4 hours.

4. Meanwhile, make clarified butter. Microwave butter on HIGH (100%) in 1-cup glass measure covered with plastic wrap 1 to 1 1/2 minutes, until melted. Let stand 2 minutes until milk solids settle to bottom. Skim off foaming top; discard. Pour clear liquid into cup.

5. Heat oven to 250*F (120*C).

6. Heat 1 tablespoon clarified butter and 2 tablespoons oil in skillet over medium heat.When hot, add 4 crab cakes and cook until golden, about 4 minutes.Turn cakes and cook 4 minutes more.Transfer cakes to baking sheet keep warm in oven.Wipe out skillet and cook remaining cakes with remaining butter and oil. Serve with lemon.

Share on Facebook

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.

Share on Facebook