Shellfish Recipes
Scallops Florentine
Ingredients
4 strips thick cut bacon
3 cloves garlic, minced
1 lb scallops (or halibut cheeks)
1/2 C green onions chopped
1 1/2 C heavy cream
Bread for serving
1.5tsp fine sea salt
Instructions
Heat Large Skillet over medium heat
cut bacon into 1/2” pieces
spread bacon pieces over skillet
once bacon starts to release oil add minced garlic and stir
Add Scallops (of Halibut Cheeks) - Create space for parts of each Scallop to make contact with the skillet
Add Salt.
Add Green Onions
Turn Scallops once edges are brown
Add Heavy Cream immediately after turning scallops
Simmer for 1 minute or until cream is hot and stir together
Serve with Toasted Bread
Prepare to be amazed.
Alaskan “Mostly Crab” Crab cakes
Ingredients -
1.5 to 2lbs Tanner Crab Meat removed from shell.
1 egg
1/4 Cup Mayo
1.5TBS Worcestershire Sauce
1.5 tsp Old Bay Seasonin
1 diced and cooked Shallot (Prefer to sauté in skillet until translucent)
2 cloves grated Garlic
1-3tsp Hot Sauce (We prefer Marie Sharps)
1/4-1/2 Cup Panko Bread Crumbs or Crushed Saltines
1/2 Cup Cooking Oil (Rendered Bear Fat works best, but Beef Lard, Peanut Oil, Vegetable Oil, Canola Oil or Avocado Oil all do the same Job)
Instructions -
1) Combine Egg, Mayo, Sauces, Garlic, Spices and Cooked Shallot to large mixing bowl and whisk to combine
2) Gently Fold in Tanner Crab
3) Once Crab is fully coated in mixture slowly add in bread Crumbs until combined. These Cakes should be 90-95% Crab, We just want enough of the other stuff in there to hold them together.
4) Form into patties by hand and place on a parchment lined baking tray in Freezer and chill for 20 min
5) In a large skillet heat 1/4-1/8” of Cooking Fat on Medium Heat. (Dont want to get Oil too hot with Crab cakes otherwise you burn before cooking through)
6) Cook Cakes in batches until Golden Brown on Both sides, Cool on a wire rack and serve with favorite sauce.