Our Recipes

Lund’s Fresh-caught scallops are a wonderful entree, and when prepared properly, will be the topic of the evening’s meal!

Spicy Melon Salad

Diced watermelon with poached Calamari Rings, crispy prosciutto, roasted serrano peppers and julienned red onion.

Yield: 2 Servings

 

Ingredients

  • 12 Each                                Calamari Rings, Poached & Chilled
  • 2 tsp.                                    Balsamic Glaze
  • 12 Each                                Watermelon, Diced
  • ¼ Cup                                  Serrano Peppers, Roasted & Sliced
  • ¼ Cup                                  Red Onion, Julienned
  • Garnish                               Prosciutto, Baked & Chopped

Directions

  1. Spoon balsamic glaze onto the plate and place watermelon on top.
  2. Top the watermelon with Calamari Rings, serrano peppers and red onion.
  3. Garnish with chopped prosciutto.

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Scallop Risotto

Pan-seared U-10 Scallops served atop tender arborio rice with parmesan cheese, sliced asparagus, roasted red peppers, wilted spinach and roasted garlic, garnished with fresh parsley.

 

Yield: 2 Servings

Ingredients

Scallops

  • 6 Each                                 U-10 Scallops
  • To Taste                              Salt
  • To Taste                              Black Pepper
  • 1 Tbsp.                                Vegetable Oil
  • 1 Cup                                   Spinach

Risotto

  • 4 Tbsp.                                 Vegetable Oil
  • 1 Cup                                    White Onion, Diced
  • 2 Tbsp.                                  Garlic, Minced
  • To Taste                                Salt
  • To Taste                                Black Pepper
  • 1 ½ Cups                               Arborio Rice
  • ½ Cup                                    White Wine
  • 4 Cups                                   Chicken Stock
  • 1 ½ Cups                                Parmesan Cheese
  • ½ Cup                                    Heavy Cream
  • ½ Cup                                    Roasted Red Pepper, Julienned
  • ½ Cup                                    Asparagus, Blanched & Sliced
  • 1 Tbsp.                                   Parsley, Chopped

Directions

  1. In a medium saucepot, heat up the vegetable oil over medium heat.
  2. Add in the onions, garlic, salt and black pepper, then sweat the vegetables for 1-2 minutes, or until they are translucent.
  3. Add in the arborio rice and cook for 1-2 more minutes to toast the rice.
  4. Deglaze the pot with white wine and simmer.
  5. Add in the chicken stock and simmer with the rice while constantly stirring until the liquid is absorbed by the rice.
  6. Stir in the parmesan cheese and heavy cream and continue to simmer while the parmesan melts.
  7. Fold in the roasted red bell pepper and asparagus.
  8. Season the U-10 Scallops with salt and black pepper.
  9. In a small saucepan on medium-high heat, sear the U-10 Scallops in the vegetable oil for about 1-2 minutes on each side, then remove from saucepan and reserve.
  10. Add the spinach into the saucepan and sauté for 1 minute or until wilted.
  11. Top the risotto with the U-10 Scallops and wilted spinach, then garnish with parsley.

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Chimichurri Quinoa-Crusted Scallops

Pan-seared U-10 Scallops coated in quinoa pearls and served with chimichurri sauce, wilted arugula and pickled red onions.

Yield: 2 Servings

Ingredients

Scallops

  • 4 Each                                   U-10 Scallops
  • 2 Tbsp.                                 Tri-Color Quinoa Blend
  • To Taste                               Salt
  • To Taste                               Black Pepper
  • 1 Tbsp.                                 Vegetable Oil
  • 1 Tbsp.                                 Butter
  • 1 Cup                                   Arugula

Chimichurri

  • ¼ Cup                                   Parsley, Chopped
  • ¼ Cup                                   Cilantro, Chopped
  • ¼ Cup                                   Vegetable Oil
  • 2 Tbsp.                                 Lime Juice
  • 1 Tbsp.                                 Garlic, Minced
  • To Taste                               Salt
  • To Taste                               Black Pepper

Pickled Red Onions

  • 1 Cup                                    Red Wine Vinegar
  • ¼ Cup                                   Sugar, Granulated
  • ¼ Cup                                   Red Onion, Julienned
  • As Needed                           Ice

Directions

  1. In a small saucepot, bring the red wine vinegar and sugar to a boil.
  2. In a blender, combine the parsley, cilantro, vegetable oil, lime juice, garlic, salt and black pepper to make the chimichurri. Blend until smooth.
  3. Once the vinegar mixture is boiling, remove from the heat and pour over the red onion in a small bowl.
  4. Add the ice to the vinegar to prevent the red onion from overcooking.
  5. Coat both sides of the U-10 Scallops in the quinoa blend and season with salt and black pepper.
  6. In a small saucepan on medium-high heat, sear the U-10 Scallops in the vegetable oil for about 1-2 minutes on each side.
  7. Add in the butter and baste over the U-10 Scallops for 15-20 seconds.
  8. Remove U-10 Scallops from saucepan and reserve.
  9. Add the arugula into the saucepan and sauté for 1 minute or until wilted.
  10. Plate the chimichurri, U-10 Scallops and serve with pickled red onions and wilted arugula.

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Seafood Stew

A classic cioppino made with tender Calamari Rings and Tentacles, mussels, diced tomatoes, white wine, garlic and herbs, served with grilled toast points.

Yield: 2 Servings

 

Ingredients

  • ½ lb.                                     Calamari Rings and Tentacles
  • 2 Tbsp.                                 Olive Oil
  • 1 Cup                                    White Onion, Diced
  • 2 Tbsp.                                 Garlic, Minced
  • To Taste                               Salt
  • To Taste                               Black Pepper
  • 1 Tbsp.                                 Allspice
  • 1 Tbsp.                                 Red Pepper Flakes
  • 1 Cup                                    White Wine
  • 1 Quart                                 Tomatoes, Diced
  • 3 Cups                                  Fish Stock
  • 2 Each                                   Bay Leaf
  • ½ lb.                                      Mussels
  • As Needed                            Toast Points, Grilled

Directions

  1. In large saucepot add the olive oil and sauté the white onion on medium heat for 1-2 minutes, or until the onion is translucent.
  2. Add in the garlic, salt, black pepper, allspice and red pepper flakes and sauté for another minute.
  3. Deglaze the pan with white wine and simmer for 3-4 minutes, or until the wine has reduced by half.
  4. Add in the tomatoes, fish stock and bay leaves, then bring to a simmer and cook for 30 minutes on low heat.
  5. Add in the Calamari Rings and Tentacles and mussels, then cook for another 5 minutes, or until the mussels have opened.
  6. Serve with toast points.

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Scallops with Bacon Cream Sauce

To enhance you dining experience, start with diced pork belly.   Sear pork belly to a nice golden brown crispiness.   Set pork bellies aside on plate with a paper towel.  Do not remove fat from the skillet.  Add in scallops and follow the cooking directions.  When scallops and sauce are fully cooked (internal temperature of 130 degrees F.), add back in the diced pork belly.  Warm through and serve over your favorite pasta or rice dish.

As a finishing touch, garnish with chopped parsley for color and an extra bright flavor to the dish.

Sea Scallops with White Wine Cream Sauce

To enhance your dining experience once scallops have finished cooking ( internal temperature of 130 degrees F.), de-glaze the pan by turning heat to high, add in 2 tablespoons of butter and ¼ cup of dry white wine.  Bring to a fast boil.  Cook and reduce to desired thickness.  Pour over scallops when ready.

Recommended side dishes: Place scallops on a bed of spinach fettuccine or your favorite pasta and add fresh vegetables.

Sea Scallops with Spicy Asian Sauce

To add an extra “kick” to this delicious dish, add ¼ of your favorite sake to the pan towards the end cooking to de-glaze the pan. Continue cooking until desired thickness of the sauce. Place scallops a top a bed of sticky coconut rice, spoon sauce over top of scallops and rice, then finish with some fresh chopped green onion.

Sea Scallops with Butter Garlic Sauce

Julie Child said, “to make anything taste better, just add butter”.

To make this dish even more indulgent, add 1-2 Tablespoons of butter at the end along with fresh cracked pepper to the sauce. A roasted garlic clove added as a garnish or directly to the dish will bring a finishing touch to this dish just like in your favorite seafood restaurant. Place the seared scallops on a bed of fresh spinach. Pour the hot butter sauce over top for a delicious scallop and wilted spinach dinner salad. Finish with strips of roasted red pepper.

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