Seafood for Dinner Cookbook

Seafood
For Dinner
Cookbook
Delicious Seafood Recipes for Fun
Weeknight Dinners
By
BookSumo Press
All rights reserved
Published by
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Table of Contents
Romano Seafood Scampi 7
Elegant Risotto 10
Seafood Gratin 12
Chowder 101 13
Japanese Ramen 14
Friday Night Couscous Dinner 15
4 Ingredient Scallop Skillet 16
Mushroom Mascarpone and Scallops 17
California Pea Pod Primavera 20
Seafood Stroganoff 21
Artisanal One Pot Dinner 22
Authentic New England Style Clam Chowder 23
Salmon & Veggie Parcel 24
Fettuccini Shrimp & Scallions 25
Northern Maine Crab Hot Dogs 26
Easy Dijon Crab Cakes 27
New England Fried Chips and Fried Fish 30
Lemony Paprika Lobster 31
Classical New England Bisque 32
Massachusetts Style Mushrooms 33
Classical Cape Cop Macaroni Bake 34
Rhode Island Clam Fries 35
Spicy Garlic Tilapia 36
Lime and Mushrooms Tilapia 37
Creamy Lemon Pepper Tilapia 40
Jalapeno, Cilantro, and Mango Tilapia 41
Almonds and Butter Tilapia 42
Easy Flame Broiled Tilapia 43
Tacos I Tilapia 44
Buttery Garlic and Lemon Tilapia 45
Cajun Style Tilapia I 46
Easy Veggie Baked Tilapia 47
Raspberries and Dijon Tilapia 50
Taco Tilapia II 51
Blackened Tilapia 52
Tater Cakes and Spicy Scallops 53
Mediterranean Scallop and Asparagus 55
September’s Scallops 56
Tropical Fruit Skillet Scallops 57
Scallops Forever 60
Tarrytown Scallops 61
Provolone Shrimp 62
Italian Parmesan Shrimp 63
Monterey Shrimp 64
Louisiana Shrimp 65
Szechwan Shrimp 66
Classical Shrimp Scampi 67
Fresh Garlic Shrimp 70
Honey Mustard Salmon 71
Layered Shrimp 72
Salmon Burger 73
Brown Sugar Salmon 76
Mushroom Salmon 77
Healthy Salmon 78
Salmon Croquettes 79
Romano
Seafood Scampi Prep Time: 15 mins
Total Time: 45 mins
Servings per Recipe: 8

Calories 360 kcal
Fat 9.3 g
Carbohydrates 43.5g
Protein 21.3 g
Cholesterol 31 mg
Sodium 799 mg
Ingredients
4 tbsp margarine 1 (10.75 oz.) can chicken broth
3 cloves garlic, minced 1 lb. bay scallops
1 large onion, minced 1 lb. linguine pasta
1/2 C. dry white wine 1/4 C. chopped fresh parsley
1 tsp salt
1/4 tsp ground black pepper
1/2 C. grated Romano cheese
Directions
1. In a large skillet, melt the margarine on medium heat and sauté the garlic and onion till tender.
2. Add the wine, salt, ground black pepper, 1/4 C. of the cheese, chicken broth and scallops and bring to
a boil for about 7-8 minutes.
3. In a large pan of lightly salted boiling water, cook the pasta for about 8-10 minutes. Drain well and
keep aside. Reduce the heat and stir in the parsley. Place the sauce over the linguine and serve with a
sprinkling of the remaining cheese.
Romano Seafood Scampi 7

ELEGANT
Risotto Prep Time: 20 mins
Total Time: 1 hr

Calories 1046 kcal
Fat 57.8 g
Carbohydrates 92.8g
Protein 33.4 g
Cholesterol 110 mg
Sodium 1475 mg
Ingredients
Pesto: 1 C. Arborio rice
1 C. fresh basil leaves 1 pinch saffron (optional)
1 C. fresh spinach 1/3 C. white wine
1/4 C. pine nuts 1/3 C. grated fresh Parmesan cheese
2 tbsp olive oil Scallops:
1 tbsp grated fresh Parmesan cheese 4 sea scallops
ground black pepper to taste kosher salt and ground black pepper to taste
Risotto: 2 tbsp butter
2 C. chicken stock 1 tbsp olive oil
1 C. water
2 tbsp butter
2 tbsp chopped shallots
Directions
1. In the bowl of a food processor, add the basil, spinach and pine nuts and pulse till chopped.
2. While the motor is running slowly, add 2 tbsp of the olive oil.
3. Stir in 1 tbsp of the Parmesan cheese and black pepper.
4. In a pan, add the chicken stock and water on medium heat and simmer for about 5 minutes.
5. Reduce the heat to low and cover to keep warm.
6. In a large pan, melt 2 tbsp butter on medium heat and cook the shallots for about 5 minutes.
7. Gently, stir in the rice and saffron.
10 Elegant Risotto
8. Add the wine and simmer for about 5 minutes.
9. Add enough warm stock into the rice and cook and stir till absorbed.
10. Continue adding the stock and then water, stirring continuously for about 20 minutes.
11. Stir in the pesto and remove from the heat.
12. Immediately, stir in 1/3 C. of the Parmesan cheese.
13. With the paper towel, pat dry the scallops and season with the salt and pepper.
14. In a skillet, heat 1 tbsp of the olive and 2 tbsp of the butter on medium heat and sear the scallops for
about 2 minutes per side.
15. Serve the scallops over the risotto.
11
SEAFOOD
Gratin Prep Time: 15 mins
Total Time: 30 mins

Calories 354 kcal
Fat 25.5 g
Carbohydrates 2.6g
Protein 23.8 g
Cholesterol 123 mg
Sodium 605 mg
Ingredients
2 tbsp melted butter, divided 8 dry-pack sea scallops
1/4 C. crème fraiche 2 tbsp chopped fresh tarragon
1/4 C. white wine 2 tbsp finely grated Parmesan cheese
1 tsp lemon zest
1 pinch cayenne pepper
1 pinch kosher salt
Directions
1. Set your oven to 450 degrees F before doing anything else and grease 2 small gratin dishes with 1
tbsp of the melted butter.
2. In a bowl, add the crème fraiche, white wine, lemon zest, cayenne pepper and kosher salt and beat till
smooth.
3. Add the scallops and toss to coat.
4. Keep aside for about 5 minutes.
5. Place the scallops between prepared gratin dishes evenly.
6. Place the remaining crème fraiche mixture over the scallops, followed by the tarragon and Parmesan
cheese. Drizzle with the remaining butter evenly. Cook in the oven for about 4 minutes.
7. Now, set oven to broiler and cook for about 2-4 minutes more.
12 Seafood Gratin
Chowder
101 Prep Time: 15 mins
Total Time: 6 hrs 50 mins

Calories 339 kcal
Fat 14.6 g
Carbohydrates 38.4g
Protein 15.3 g
Cholesterol 112 mg
Sodium 849 mg
Ingredients
4 C. chicken broth 1/2 lb. peeled, deveined, and cooked shrimp
4 potatoes, cut into cubes 1/4 C. dry potato flakes
1 (14 oz.) can whole kernel corn, drained 1/4 tsp garlic pepper
1 onion, chopped 1 pinch salt
1/4 C. flour
1 C. heavy whipping cream
1/2 lb. sea scallops
Directions
1. In a slow cooker, mix together the broth, potatoes, corn, onion and flour.
2. Set the slow cooker on Low and cook, covered for about 6 hours.
3. Uncover and stir in the cream, scallops, shrimp, potato flakes and garlic pepper.
4. Set the slow cooker on High and cook, covered for about 35-45 minutes.
5. Season with the salt and serve.
Chowder 101 13
JAPANESE
Ramen Prep Time: 10 mins
Total Time: 25 mins

Calories 291 kcal
Fat 8.1 g
Carbohydrates 18.5g
Protein 31.4 g
Cholesterol 84 mg
Sodium 1446 mg
Ingredients
2 C. water 1 tsp rice vinegar
1 (3 oz.) package instant ramen noodles (exclude 5 shiitake mushrooms, sliced
seasoning packet) 2 green onions, sliced
2 1/2 C. water 1 tsp minced fresh ginger
2 tbsp soy sauce 1 tbsp butter
2 tbsp mirin (Japanese sweet wine) 8 scallops
1 1/3 tsp dashi no moto (instant dashi or fish-broth
powder), available at Asian markets
Directions
1. In a large pan, bring 2 C. of the water to a boil and cook the ramen noodles for about 2-3 minutes.
2. Drain well.
3. Divide the noodles into 2 soup bowls.
4. In a large pan, bring 2 1/2 C. of the water to a boil and stir in the soy sauce, mirin, dashi no moto
and rice vinegar.
5. Reduce the heat to low and stir in the shiitake mushrooms, green onions and ginger.
6. Simmer for about 3-5 minutes.
7. Divide the soup over the noodles.
8. In a skillet, melt the butter on medium-high heat and sear the scallops for about 3 minutes.
9. Divide the scallops into each soup bowl and serve.
14 Japanese Ramen
Friday Night
Couscous Dinner Prep Time: 15 mins
Total Time: 35 mins

Calories 566 kcal
Fat 22.1 g
Carbohydrates 50.4g
Protein 37.1 g
Cholesterol 87 mg
Sodium 1015 mg
Ingredients
2 1/2 C. water 3 cloves garlic, minced
2 tbsp butter, divided 1/4 C. chopped fresh parsley
1 tsp salt salt and ground black pepper to taste
2 C. pearl (Israeli) couscous 1 lb. bay scallops
1/4 C. extra-virgin olive oil 4 tsp grated Parmesan cheese, divided (optional)
1/4 C. white wine 1 tbsp chopped fresh parsley, (optional)
2 tsp grated Parmesan cheese
Directions
1. In a pan, add the water and bring water to a boil.
2. Stir in the couscous, 1 tbsp of the butter and salt and reduce the heat to low.
3. Simmer for about 10 minutes.
4. In another pan, heat the oil and remaining 1 tbsp of the butter on medium-low heat and cook the
white wine, Parmesan cheese, garlic, and parsley for about 3-5 minutes.
5. Stir in the salt and black pepper and increase the heat to medium-high.
6. Add the scallops and cook for about 3-4 minutes.
7. Divide the couscous into serving plates and top with scallops mixture evenly.
8. Serve with a sprinkling of the Parmesan cheese and a pinch of fresh parsley.
Friday Night Couscous Dinner 15

4 INGREDIENT
Scallop Skillet Prep Time: 5 mins
Total Time: 10 mins

Calories 409 kcal
Fat 24.8 g
Carbohydrates 6.5g
Protein 38.5 g
Cholesterol 136 mg
Sodium 530 mg
Ingredients
1/4 C. butter 1 lb. scallops
2 cloves crushed garlic
2 sprigs fresh rosemary
Directions
1. In a medium pan, melt the butter on medium-high heat and sauté the crushed garlic, whole sprigs of
rosemary and scallops for about 2 minutes per side.
2. Discard the garlic and rosemary from pan and serve.
16 4 Ingredient Scallop Skillet

Mushroom
Mascarpone and Prep Time: 15 mins
Total Time: 35 mins
Scallops Servings per Recipe: 6

Calories 714 kcal
Fat 37.8 g
Carbohydrates 63.2g
Protein 35.3 g
Cholesterol 134 mg
Sodium 360 mg
Ingredients
1 (16 oz.) package medium seashell pasta salt and pepper to taste
6 tbsp butter 1/2 tsp onion powder
1 tbsp olive oil 1 lb. scallops, rinsed and patted dry
1 tbsp chopped fresh parsley 1/4 C. milk
1 clove garlic, chopped 1 (8 oz.) container mascarpone cheese
1 (10 oz.) package sliced fresh button mushrooms 2 tbsp butter
1 bunch asparagus, trimmed and cut into 1 inch
pieces
Directions
1. In a large pan of lightly salted boiling water, cook the pasta for about 7-9 minutes.
2. Drain well and keep aside.
3. In a large skillet, heat the olive oil and 6 tbsp of the butter on medium heat and sauté the parsley and
garlic for a couple of minutes.
4. Add the mushrooms, asparagus, salt, pepper and onion powder and cook for about 5 minutes, stirring
occasionally.
5. Stir in the scallops and cook for about 3 minutes per side.
6. Transfer the scallops into a plate.
7. Meanwhile, in a small pan, mix together the milk, mascarpone cheese and remaining butter on
medium heat and cook, stirring till butter is melted completely.
8. Add the sauce into the scallops and vegetables along with the pasta and serve immediately.
Mushroom Mascarpone and Scallops 17

CALIFORNIA
Pea Pod Prep Time: 15 mins
Total Time: 15 mins
Primavera Servings per Recipe: 4

Calories 447 kcal
Fat 16.7 g
Carbohydrates 42.7g
Protein 26 g
Cholesterol 78 mg
Sodium 413 mg
Ingredients
1 lb. scallops 3/4 tsp dried thyme
1/4 C. fresh lemon juice 1 (6 oz.) package frozen pea pods, thawed
1/4 C. Holland House(R) Sherry Cooking Wine 1/4 C. diagonally sliced green onions
2 tsp cornstarch Hot cooked rice
1/3 C. butter
1 C. thinly sliced carrots
3 cloves garlic, minced
8 oz. sliced mushrooms
Directions
1. If scallops are large, cut them in half crosswise to make thin medallions.
2. In a shallow baking dish, mix together the scallops and lemon juice.
3. Refrigerate, covered for about 30 minutes.
4. After marinating, stir in the sherry cooking wine and cornstarch.
5. In a large skillet, melt the butter on high heat and cook the carrots and garlic for about 1 minute.
6. Stir in the mushrooms and thyme and cook for about 3 minutes.
7. Stir in the scallop mixture and cook for about 4 minutes.
8. Stir in the pea pods and green onions and cook till heated completely.
9. Serve over the hot cooked rice.
20 California Pea Pod Primavera

Seafood
Stroganoff Prep Time: 20 mins
Total Time: 40 mins

Calories 287 kcal
Fat 13.9 g
Carbohydrates 8.3g
Protein 30.9 g
Cholesterol 168 mg
Sodium 395 mg
Ingredients
2 tbsp butter, divided 1 (8 oz.) bottle clam juice
1 (8 oz.) package fresh mushrooms, sliced 1 C. sour cream
1 lb. shrimp, peeled and deveined 2 tbsp dry sherry
1 lb. sea scallops, rinsed and drained 1 tbsp chopped fresh parsley
2 tbsp all-purpose flour
Directions
1. In a large skillet, heat 1 tbsp of the butter on medium-high heat and cook the mushrooms till golden.
2. With a slotted spoon, transfer the mushrooms in a plate and keep aside.
3. In the same skillet, melt the remaining 1 tbsp of the butter and cook the shrimp and scallops for about
3 minutes.
4. With a slotted spoon, transfer the shrimp and scallops in a plate and keep aside.
5. In a medium bowl, mix together the flour, black pepper and clam juice.
6. Place the clam juice mixture into the skillet and bring to a boil.
7. Reduce the heat to medium-low and simmer till the mixture becomes thick.
8. Reduce the heat to low and stir in the sour cream.
9. Stir in the mushrooms, shrimp, scallops and sherry and cook till heated completely.
10. Serve with a sprinkling of the parsley.
Seafood Stroganoff 21
ARTISANAL
One Pot Dinner Prep Time: 20 mins
Total Time: 50 mins

Calories 400.9
Cholesterol 61.8mg
Sodium 928.6mg
Carbohydrates 9.9g
Protein 22.9g
Ingredients
2 C. chicken broth 6 large sea scallops
3/4 C. dry white wine 6 clams, scrubbed
1/2 tsp saffron thread 4 oz. frozen artichoke hearts, thawed
3 tbsp olive oil 1 tsp chives
6 oz. thin spaghetti, broken into 2-inch lengths
6 large shrimp, shelled
Directions
1. Set your oven to 400 degrees F before doing anything else and arrange a rack in the middle of the
oven.
2. In a pan, heat the broth and wine and stir in the saffron.
3. Keep the pan on low heat.
4. In an ovenproof skillet, heat the oil on medium-high heat and stir fry the pasta for about 2 minutes.
5. Add the hot broth and simmer for about 5 minutes.
6. Insert the seafood into the pasta mixture and cook the mix in the oven for about 20 minutes.
7. Serve hot with a garnishing of chives.
22 Artisanal One Pot Dinner

Authentic
New England Style Prep Time: 15 mins
Total Time: 45 mins
Clam Chowder Servings per Recipe: 8

Calories 396 kcal
Fat 22.5 g
Carbohydrates 24g
Protein 24.1 g
Cholesterol 101 mg
Sodium 706 mg
Ingredients
4 turkey bacon slices, chopped 3 C. half-and-half
1 1/2 C. onion, chopped 2 (10-oz.) cans minced clams, drained, reserving
4 C. potatoes, peeled and cubed 1/2 C. of liquid
1 1/2 C. water
Salt and freshly ground black pepper, to taste
3 tbsps butter
Directions
1. Heat a large nonstick soup pan on medium-high heat.
2. Add the bacon and cook for about 8-10 minutes.
3. Transfer the bacon into a bowl, leaving the fats in pan.
4. Add the onion and sauté for about 4-5 minutes with medium heat.
5. Add the potatoes and water and bring to a boil.
6. Cook, uncovered for about 15 minutes or till tender enough.
7. Stir in the butter and half-and-half.
8. Add clams with reserved liquid and stir to combine.
9. Cook, stirring occasionally, for about 5 minutes.
10. Serve hot with a topping of bacon.
Authentic New England Style Clam Chowder 23

SALMON
& Veggie Parcel Prep Time: 30 mins
Total Time: 50 mins

Calories 226 kcal
Fat 14.4 g
Carbohydrates 7.1g
Protein 17.3 g
Cholesterol 48 mg
Sodium 277 mg
Ingredients
6 (3-oz.) haddock fillets 1/2 C. fresh parsley, chopped
Salt and freshly ground black pepper, to taste 5 tbsps capers
1 yellow bell pepper, seeded and sliced thinly 1/3 C. extra-virgin olive oil
1 red bell pepper, seeded and sliced thinly 1/3 C. fresh lemon juice
4 plum tomatoes, sliced thinly
1 small onion, sliced thinly
Directions
1. Set your oven to 400 degrees before doing anything else.
2. Arrange 6 foil pieces of foil on a smooth surface.
3. Place 1 salmon fillet on each foil.
4. Sprinkle the filet with some salt and black pepper.
5. In a bowl, mix together the bell peppers, tomato and onion.
6. Place the veggie mixture over each fillet evenly.
7. Top everything with parsley and capers evenly.
8. Then drizzle the oil and lemon juice.
9. Fold the foil around the salmon mixture to seal it.
10. Arrange the foil packets onto a large baking sheet in a single layer.
11. Bake the parcels for about 20 minutes.
24 Salmon & Veggie Parcel

Fettuccini
Shrimp & Scallions Prep Time: 15 mins
Total Time: 35 mins

Calories 662 kcal
Fat 29.5 g
Carbohydrates 61g
Protein 29.3 g
Cholesterol 162 mg
Sodium 1109 mg
Ingredients
1 (16-oz.) package dry fettuccini noodles 1/2 C. butter
1/4 C. olive oil 1/2 C. dry white wine
1 lb shrimp, peeled and deveined 1/2 C. fresh basil, chopped
1/4 C. brandy Salt and freshly ground black pepper, to taste
6 scallions, sliced thinly 1/2 C. parmesan cheese, grated
4 garlic cloves, sliced thinly
2 large tomatoes, chopped
Directions
1. In a large pan of lightly salted boiling water, add the noodles and cook them for about 8-10 minutes.
2. Drain well and keep aside.
3. In a large skillet, heat the oil with medium heat.
4. Add the shrimp and cook them for about 1-2 minutes.
5. Stir in the brandy, scallions and garlic.
6. With a gas flame or match carefully, ignite the brandy.
7. Cook everything for about 2 minutes.
8. Stir in the tomatoes and cook them for about 2 minutes.
9. Add the butter, wine and basil and stir to combine.
10. Continue cooking everything for about 3 minutes.
11. Stir in the cheese till combined.
12. Add the noodles and toss to coat. Serve the dish hot.
Fettuccini Shrimp & Scallions 25
NORTHERN MAINE
Crab Hot Dogs Prep Time: 15 mins
Total Time: 50 mins

Calories 478 kcal
Fat 30 g
Carbohydrates 39.7g
Protein 13 g
Cholesterol 48 mg
Sodium 1413 mg
Ingredients
1 (8-oz.) package imitation crab or lobster meat, 1 tbsp butter, softened
flaked 2 hot dog buns, top split
1 tsp fresh lemon juice
1 tbsp red onion, chopped
1/4 tsp old bay seasoning
1/4 C. mayonnaise
Directions
1. In a bowl, add all the ingredients except the butter and buns and mix till well combined.
2. Cover the bowl and refrigerate for about 30 minutes.
3. Now preheat the broiler of the oven.
4. Place the butter on the inside of the hotdogs evenly.
5. Broil the buns for about 3-5 minutes or till toasted.
6. Spread the mayonnaise mixture into each bun and serve.
26 Northern Maine Crab Hot Dogs

Easy
Dijon Crab Cakes Prep Time: 10 mins
Total Time: 20 mins

Calories 452 kcal
Fat 28.4 g
Carbohydrates 26.6g
Protein 21.8 g
Cholesterol 172 mg
Sodium 1277 mg
Ingredients
1/2 C. dry breadcrumbs 1 tsp Worcestershire sauce
1 lb crabmeat 1 tsp prepared Dijon-style mustard
1 egg, beaten 2 tbsps butter
1 tbsp mayonnaise
1 tbsp old bay seasoning
Directions
1. In a bowl, mix together the breadcrumbs and crabmeat.
2. Add the remaining ingredients except the butter and gently, stir to combine.
3. Make 8 equal sized patties from the mixture.
4. In a large skillet, melt the butter with medium heat.
5. Add the patties and cook them for about 4-5 minutes per side or till the desired doneness.
Easy Dijon Crab Cakes 27

NEW ENGLAND
Fried Chips and Prep Time: 10 mins
Total Time: 45 mins
Fried Fish Servings per Recipe: 4

Calories 782 kcal
Fat 26.2 g
Carbohydrates 91.9g
Protein 44.6 g
Cholesterol 125 mg
Sodium 861 mg
Ingredients
1 C. all-purpose flour 4 C. vegetable oil
1 tsp baking powder 1 1/2 lbs cod fillets
Salt and freshly ground black pepper, to taste
1 egg, beaten lightly
1 C. milk
4 large potatoes, peeled and cut into strips lengthwise
Directions
1. In a large bowl, add flour, baking powder, salt, black pepper, egg and milk.
2. Mix till well combined.
3. Keep everything aside for at least 20 minutes.
4. In a large bowl of chilled water, dip the potatoes for 2-3 minutes.
5. Drain the mix well and pat dry with paper towel.
6. In a large skillet, heat the oil with medium heat.
7. Add the potatoes and fry for about 3-4 minutes or till crisp and tender.
8. Transfer the potatoes onto a paper towel lined plate.
9. Coat the cod fillets in the flour mixture evenly.
10. Fry everything for about 3-4 minutes or till golden brown.
11. Transfer the cod fillets onto another paper towel lined plate.
12. Now, return the potato strips to the skillet and fry them for about 1-2 minutes more or till crispy.
30 New England Fried Chips and Fried Fish

Lemony
Paprika Lobster Prep Time: 15 mins
Total Time: 27 mins

Calories 742 kcal
Fat 60.9 g
Carbohydrates 4.3g
Protein 44.3 g
Cholesterol 169 mg
Sodium 2036 mg
Ingredients
1 tbsp fresh lemon juice Salt and freshly ground white pepper, to taste
1/2 C. olive oil 2 (10-oz.) rock lobster tails, split lengthwise
1 tsp paprika
1/8 tsp garlic powder
Directions
1. Preheat the grill for high heat.
2. Grease the grill grate.
3. In a bowl, add lemon juice.
4. Gradually, add the oil, beating continuously.
5. Add the spices and beat till well combined.
6. Coat the flesh side of the lobster tails with the lemon juice mixture generously.
7. Grill the lobster tails for about 10-12 minutes, flipping once half way, brushing with the lemon
mixture occasionally.
Lemony Paprika Lobster 31

CLASSICAL
New England Prep Time: 10 mins
Total Time: 35 mins
Bisque Servings per Recipe: 8

Calories 279 kcal
Fat 17.3 g
Carbohydrates 13.7g
Protein 16.7 g
Cholesterol 94 mg
Sodium 842 mg
Ingredients
1 C. all-purpose flour 1 1/2 C. chicken broth
1/3 C. all-purpose flour 3 C. cooked lobster meat, shredded
1/2 tsp celery salt 3 tbsps onion, minced
Salt and freshly ground black pepper, to taste 1 tbsp paprika
1/3 C. butter 1/2 C. light cream
4 1/2 C. milk
Directions
1. In a bowl, mix together the flour, celery salt, salt and black pepper.
2. In a large pan, melt the butter with medium heat.
3. Add the flour mixture, stirring continuously.
4. Slowly, add the milk, stirring continuously.
5. Stir in the chicken broth and bring everything to a gentle simmer.
6. Reduce the heat to low. Simmer, stirring continuously till the soup becomes thick. Stir in the lobster,
onion and paprika.
7. Simmer, stirring occasionally for about 10 minutes.
8. Stir in the cream and cook for about 2-3 minutes or till heated completely.
32 Classical New England Bisque

Massachusetts Style
Mushrooms Prep Time: 10 mins
Total Time: 20 mins

Calories 310 kcal
Fat 22 g
Carbohydrates 6.9g
Protein 21.9 g
Cholesterol 130 mg
Sodium 535 mg
Ingredients
3/4 C. butter, melted and divided 3 tbsps garlic, minced
1 lb fresh mushrooms, stemmed 1/4 C. mozzarella cheese, shredded (for topping)
1 lb lobster tails, cleaned and chopped (optional)
1 (6-oz.) can crabmeat
1 C. mozzarella cheese, shredded
1 C. seasoned croutons, crushed
Directions
1. Preheat the oven to 375 degrees F.
2. Grease a large baking sheet with about 1/4 C. of butter.
3. Place the mushroom caps onto the prepared baking sheet in a single layer.
4. In a bowl, mix together the remaining ingredients except the cheese for topping.
5. Divide the mixture between the mushroom caps evenly.
6. Bake everything for about 10-12 minutes or till the top becomes golden brown.
7. Serve with a topping of cheese (if you like).
Massachusetts Style Mushrooms 33

CLASSICAL
Cape Cop Prep Time: 15 mins
Total Time: 55 mins
Macaroni Bake Servings per Recipe: 4

Calories 860 kcal
Fat 31.8 g
Carbohydrates 72.1g
Protein 66.5 g
Cholesterol 1264 mg
Sodium 1633 mg
Ingredients
1 (8-oz.) package dry elbow macaroni 1 scallion, chopped
2 C. sharp cheddar cheese, shredded and divided 1 tsp fresh lemon juice
3 (6 1/2-oz.) cans chopped clams with liquid 1 tbsp Worcestershire sauce
2 (10 3/4-oz.) cans condensed cream of potato soup Freshly ground black pepper, to taste
2 eggs, beaten
1/4 C. onion, chopped
Directions
2. In a large pan of lightly salted boiling water, add the macaroni and cook for about 8-10 minutes or
according to the package's directions.
3. Drain everything well.
4. In a large bowl, add the cooked macaroni, 1 1/2 C. of cheese and the remaining ingredients and mix
well. Place the mixture into a large casserole dish. Sprinkle the dish with the remaining cheese
evenly.
5. Bake everything for about 30 minutes or till the top becomes bubbly.
34 Classical Cape Cop Macaroni Bake

Rhode Island
Clam Fries Prep Time: 20 mins
Total Time: 35 mins

Calories 346 kcal
Fat 29.6 g
Carbohydrates 14.5g
Protein 6g
Cholesterol 53 mg
Sodium 183 mg
Ingredients
1 egg 2 tbsps onion, minced
1/2 C. all-purpose flour Salt and freshly ground black pepper, to taste
1 C. clams, minced 1/2 C. vegetable oil
1/2 C. milk
2 tbsps green bell pepper, seeded and minced
(optional)
Directions
1. In a bowl, add the egg and beat well.
2. Gradually, add the flour, beating continuously.
3. In another bowl, mix together the remaining ingredients except the oil.
4. Gradually, add the clam mixture into the bowl with the flour mixture, beating continuously till well
combined.
5. Make equal sized fritters from the mixture.
6. In a skillet, heat the oil on medium-high heat.
7. Add the fritters in batches and cook them till golden brown from both sides.
8. Transfer the fritters onto paper towel lined plates and serve.
Rhode Island Clam Fries 35

SPICY
Garlic Tilapia Prep Time: 5 mins
Total Time: 1 d 35 mins

Calories 217 kcal
Fat 11.7 g
Carbohydrates 3.6g
Protein 23.5 g
Cholesterol 41 mg
Sodium 74 mg
Ingredients
4 (4 oz.) fillets tilapia 1 onion, diced
4 cloves crushed garlic 1/4 tsp cayenne pepper
3 tbsps olive oil
Directions
1. Take your pieces of garlic and rub the pieces of fish with it. Now place everything into a casserole
dish.
2. Coat your tilapia with olive oil and then layer your onions over everything.
3. Place a covering around the dish and place everything in the fridge for 8 hrs.
5. Top your fish with the cayenne and cook everything in the oven for 32 mins.
6. Enjoy.
36 Spicy Garlic Tilapia

Lime
and Mushrooms Prep Time: 15 mins
Total Time: 45 mins
Tilapia Servings per Recipe: 4

Calories 146 kcal
Fat 6.9 g
Carbohydrates 8g
Protein 14.2 g
Cholesterol 36 mg
Sodium 322 mg
Ingredients
1 oz. dried porcini mushrooms 2 limes, juiced
2 tbsps butter 2 green onions, diced
2 (4 oz.) fillets tilapia, halved
kosher salt to taste
ground black pepper to taste
1 tbsp lemon zest
Directions
1. For 25 mins let your mushrooms sit submerged, in water, in a bowl, then cut them up.
2. Coat your fish with pepper, and kosher salt. Then fry it in half of your butter.
3. Add in half of the zest, half of the lime juice, and cook everything for 7 mins.
4. Turn over the piece of fish and coat it with more pepper, and more salt.
5. Add the rest of the zest, the lime juice, the butter, mushrooms, and onions.
6. Cook everything for 7 mins.
7. Enjoy.
Lime and Mushrooms Tilapia 37

CREAMY
Lemon Pepper Prep Time: 5 mins
Total Time: 30 mins

Calories 173 kcal
Fat 7g
Carbohydrates 3g
Protein < 23.6 g
Cholesterol 47 mg
Sodium 480 mg
Ingredients
4 (4 oz.) fillets tilapia 1 tbsp lemon-pepper seasoning
butter flavored cooking spray 4 tsps cream cheese
4 tsps margarine, melted 5 tbsps lemon juice, or to taste
2 tbsps lemon juice 2 tbsps diced fresh dill weed
2 tbsps diced fresh dill weed
Directions
2. Coat a casserole dish with nonstick spray and layer your pieces of fish in it.
3. Now coat the fish with some spray as well as: lemon juice (2 tbsps), margarine, dill (2 tbsps), and
lemon pepper.
4. Cook everything in the oven for 17 mins.
5. Now get a bowl, mix: remaining dill, cream cheese, and lemon juice (5 tbsps).
6. Cook everything in the microwave for 90 secs. Then whisked the mix for 30 secs.
7. When serving your fish top it with the sauce.
8. Enjoy.
40 Creamy Lemon Pepper Tilapia

Jalapeno,
Cilantro, and Prep Time: 45 mins
Total Time: 1 hr 55 mins
Mango Tilapia Servings per Recipe: 2

Calories 634 kcal
Fat 40.2 g
Carbohydrates 33.4g
Protein 36.3 g
Cholesterol 62 mg
Sodium 697 mg
Ingredients
1/3 C. extra-virgin olive oil 1/2 red bell pepper, diced
1 tbsp lemon juice 2 tbsps minced red onion
1 tbsp minced fresh parsley 1 tbsp diced fresh cilantro
1 clove garlic, minced 1 jalapeno pepper, seeded and minced
1 tsp dried basil 2 tbsps lime juice
1 tsp ground black pepper 1 tbsp lemon juice
1/2 tsp salt salt and pepper to taste
2 (6 oz.) tilapia fillets
1 large ripe mango, peeled, pitted and diced
Directions
1. Get a bowl, combine: half tsp salt, olive oil, 1 tsp pepper, 1 tbsp lemon juice, basil, garlic, and parsley.
2. Coat your pieces of fish by stirring them in the bowl as well.
3. Place a covering on the bowl and put everything in the fridge for 60 mins.
4. Get a 2nd bowl, combine: 1 tbsp lemon juice, mango, pepper, lime juice, bell peppers, salt, jalapenos,
cilantro, and red onions.
5. Place a covering on this mix as well and place it in the fridge.
6. Get a grill hot and coat its grate with oil.
7. Grill your pieces of fish for 5 mins per side and then garnish them with the mango mix when
serving.
8. Enjoy.
Jalapeno, Cilantro, and Mango Tilapia 41

ALMONDS
and Butter Tilapia Prep Time: 20 mins
Total Time: 30 mins

Calories 424 kcal
Fat 22.4 g
Carbohydrates 9g
Protein 46.9 g
Cholesterol 149 mg
Sodium 591 mg
Ingredients
2 eggs 6 tbsps butter
1 tsp lemon pepper salt to taste
1 tsp garlic pepper 1 C. freshly grated Parmesan cheese
1 C. ground almonds 8 sprigs parsley
1 C. freshly grated Parmesan cheese 8 lemon wedges
8 (6 oz.) tilapia fillets
1/4 C. all-purpose flour for dusting
Directions
1. Get a bowl, combine: garlic pepper, beaten eggs, and lemon pepper.
2. Get a 2nd bowl, combine: parmesan and almonds.
3. Coat your pieces of fish with the contents of the first bowl and then the 2nd bowl.
4. Now brown them for 3 mins per side in butter.
5. Once evenly browned, set the heat to a lower level, and add some salt and the rest of the parmesan.
6. Place a lid on the pan and cook everything for 7 more mins.
7. Garnish your pieces of fish with lemon and parsley.
8. Enjoy.
42 Almonds and Butter Tilapia

Easy
Flame Broiled Tilapia Prep Time: 5 mins
Total Time: 15 mins

Calories 224 kcal
Fat 12.8 g
Carbohydrates 0.8g
Protein < 25.4 g
Cholesterol 63 mg
Sodium 220 mg
Ingredients
1/2 C. Parmesan cheese 1/4 tsp ground black pepper
1/4 C. butter, softened 1/8 tsp onion powder
3 tbsps mayonnaise 1/8 tsp celery salt
2 tbsps fresh lemon juice 2 lbs tilapia fillets
1/4 tsp dried basil
Directions
1. Cover a broiler pan with foil and then turn on your oven's broiler to low, if possible, before doing
anything else.
2. Get a bowl, combine: celery salt, parmesan, onion powder, butter, pepper, mayo, basil, and lemon juice.
3. Cook your fish for 3 mins per side then take them out of the oven and coat them liberally with the
dry spice mix. Continue cooking the fish for 3 more mins until browned and fully done. Enjoy.
4. NOTE: You can decrease the broiling time if you find that the fish is done earlier. It all depends on the
thickness of the meat and the heat of your broiler.
Easy Flame Broiled Tilapia 43

TACOS
I Tilapia Prep Time: 20 mins
Total Time: 35 mins

Calories 416 kcal
Fat 15.2 g
Carbohydrates 38.9g
Protein 30.1 g
Cholesterol 47 mg
Sodium 481 mg
Ingredients
1/4 C. reduced-fat sour cream 1 lb tilapia fillets, cut into strips
2 tbsps lime juice 8 (6 inch) flour tortillas
salt and ground black pepper to taste 1/2 C. diced fresh cilantro
1 jalapeno pepper, halved lengthwise
2 1/2 C. shredded red cabbage
4 green onions, thinly sliced
2 tbsps olive oil
Directions
1. Get a bowl, combine: lime, pepper, sour cream, and salt.
2. Reserve half of the mix for later.
3. Add to the lime mix the following to form a slaw: half of your jalapenos (diced), green onions, and
cabbage.
4. Get a frying pan hot with olive oil then add in the rest of the jalapeno and stir it to season the oil.
5. Coat your fish with pepper and salt before cooking it in the oil for 7 mins.
6. For 40 secs microwave your tortillas and liberally fill each with the fish and slaw mix.
7. Top everything with the sour cream mix that was set aside earlier.
8. Add some cilantro as well.
9. Enjoy.
44 Tacos I Tilapia
Buttery
Garlic and Lemon Prep Time: 10 mins
Total Time: 40 mins

Calories 142 kcal
Fat 4.4 g
Carbohydrates 1.4g
Protein < 23.1 g
Cholesterol 49 mg
Sodium 93 mg
Ingredients
4 tilapia fillets 1 tsp dried parsley flakes
3 tbsps fresh lemon juice pepper to taste
1 tbsp butter, melted
1 clove garlic, finely diced
Directions
1. Coat a casserole dish with nonstick spray and then set your oven to 375 degrees before doing
anything else.
2. Clean your fish and remove any excess liquids with some paper towel.
3. Layer your fish in the casserole dish and top the pieces with: pepper, parsley, garlic, and lemon juice.
5. Enjoy.
Buttery Garlic and Lemon Tilapia 45

CAJUN STYLE
Tilapia I Prep Time: 10 mins
Total Time: 30 mins

Calories 284 kcal
Fat 18.6 g
Carbohydrates 5.7g
Protein 24.5 g
Cholesterol 59 mg
Sodium 501 mg
Ingredients
4 (4 oz.) fillets tilapia 1/8 tsp garlic powder
salt and pepper to taste 1 tsp fresh lemon juice
1 tbsp Cajun seasoning, or to taste 2 tbsps diced fresh dill
1 tbsp cilantro
1 lemon, thinly sliced
1/4 C. mayonnaise
1/2 C. sour cream
Directions
1. Coat a casserole dish with nonstick spray and set your oven to 350 degrees before doing anything
else.
2. Top your pieces of fish with: Cajun seasoning, pepper, cilantro, and salt. Then place them in the
casserole dish.
3. Garnish each piece of fish with some lemon and cook everything in the oven for 17 mins.
4. Now get a bowl, combine: dill, mayo, lemon juice, sour cream, and garlic powder.
5. When serving your tilapia garnish it with the mayo mix.
6. Enjoy.
46 Cajun Style Tilapia I

Easy
Veggie Baked Prep Time: 5 mins
Total Time: 35 mins

Calories 172 kcal
Fat 3.6 g
Carbohydrates 7.3g
Protein 24.8 g
Cholesterol 46 mg
Sodium 354 mg
Ingredients
4 (4 oz.) fillets tilapia 1 lemon, sliced
2 tsps butter 1 (16 oz.) package frozen cauliflower with
1/4 tsp Old Bay Seasoning TM, or to taste broccoli and red pepper
1/2 tsp garlic salt, or to taste
Directions
1. Coat a casserole dish with nonstick spray and then set your oven to 375 degrees before doing
anything else.
2. Layer your pieces of fish in the casserole dish and top them with the garlic salt, pepper, regular salt,
and old bay seasoning before adding some butter to each.
3. Pour your veggies around the fish and place a covering of foil around the dish.
5. Enjoy.
Easy Veggie Baked Tilapia 47

RASPBERRIES
and Dijon Tilapia Prep Time: 10 mins
Total Time: 20 mins

Calories 205 kcal
Fat 10.2 g
Carbohydrates 3.9g
Protein 23.5 g
Cholesterol 65 mg
Sodium 241 mg
Ingredients
2 tbsps butter 2 tsps honey
3 tsps lemon juice, divided 1 tsp diced fresh tarragon
1 tbsp melted butter salt and pepper to taste
1 tsp Dijon mustard 1 lb tilapia fillets
1 tsp raspberry vinegar
Directions
1. Cover a broiler pan with foil and two tbsp of butter then turn on the broiler of your oven to low if
possible.
2. Get a bowl, mix: pepper, lemon juice (1 tsp), salt, melted butter, tarragon, mustard, honey, and vinegar.
3. Layer your pieces of fish in the casserole dish and cook them under the broiler for 3 mins per side
then remove them from the oven and top them with half of the honey mix.
4. Cook the contents for 2 more mins.
5. Finally garnish the fish with the rest of the honey mix.
6. Enjoy.
50 Raspberries and Dijon Tilapia

Taco
Tilapia II Prep Time: 30 mins
Total Time: 40 mins

Calories 351 kcal
Fat 9.6 g
Carbohydrates 40.3g
Protein 28.7 g
Cholesterol 43 mg
Sodium 2416 mg
Ingredients
2 C. cooked corn kernels 2 tbsps salt, or to taste
1/2 C. diced red onion 6 (4 oz.) fillets tilapia
1 C. peeled, diced jicama 2 tbsps olive oil
1/2 C. diced red bell pepper 12 corn tortillas, warmed
1 C. fresh cilantro leaves, diced 2 tbsps sour cream, or to taste
1 lime, juiced and zested
2 tbsps cayenne pepper, or to taste
1 tbsp ground black pepper
Directions
1. Get your outdoor grill hot and coat the grate with oil.
2. Get a bowl, combine: cilantro, corn, lime zest, bell pepper, jicama, lime juice, and red onions.
3. Get a 2nd bowl, mix: salt, cayenne, and black pepper.
4. Top each piece of fish with olive oil and then the spice mix.
5. For 4 mins per side grill your fish.
6. Once everything is done layer the fish, sour cream, and corn salsa, on each tortilla.
7. Enjoy.
Taco Tilapia II 51
BLACKENED
Tilapia Prep Time: 10 mins
Total Time: 18 mins

Calories 245 kcal
Fat 6.8 g
Carbohydrates 21.5g
Protein 26.8 g
Cholesterol 42 mg
Sodium 1688 mg
Ingredients
3 tbsps paprika 1/2 tsp celery seed
1 tbsp onion powder 1 tbsp kosher salt, or to taste
1 pinch garlic powder 1 lb tilapia fillets
1 tsp ground white pepper 1 lemon, cut into wedges
1 tsp ground black pepper 4 slices white bread
1 tsp cayenne pepper, or to taste 1 tbsp vegetable oil
1 tsp dried oregano
1 tsp dried thyme
Directions
1. Get a bowl, combine: kosher salt, paprika, celery seed, onion powder, thyme, garlic powder, oregano,
white pepper, cayenne, and black pepper.
2. Cover your pieces of fish with the spices and let them stand for 20 mins.
3. Get your oil hot then fry the fish for 4 mins per side.
4. Layer the fish on pieces of bread and top everything with the lemon juice and the pan juice as well.
5. Enjoy.
52 Blackened Tilapia
Tater Cakes
and Spicy Scallops Prep Time: 15 mins
Total Time: 55 mins

Calories 296 kcal
Fat 15.5 g
Carbohydrates 19.5g
Protein 19.1 g
Cholesterol 109 mg
Sodium 657 mg
Ingredients
1/2 red bell pepper 1/4 C. fresh whole basil leaves
3/4 C. cold mashed potatoes 1 tbsp butter
1 egg, beaten 1 tbsp capers
2 tbsp dry bread crumbs 1/4 C. water
1 pinch salt and freshly ground black pepper
1 lb. scallops
1 tsp olive oil
cayenne pepper to taste
Directions
1. Set the broiler of your oven and arrange oven rack about 6-inches from the heating element.
2. Line a baking sheet with the foil paper.
3. Arrange the bell pepper, cut-side down onto the prepared baking sheet.
4. Cook under the broiler for about 5-8 minutes.
5. Place the bell pepper into a bowl and with a plastic wrapper, tightly cover it.
6. Keep aside for about 20 minutes.
7. Discard the skin and slice the bell pepper thinly.
8. In a bowl, add the mashed potatoes, egg, bread crumbs, salt and black pepper and mix till smooth.
9. In a large nonstick skillet, heat the olive oil on medium heat.
10. Place the mixture by spoonfuls into hot oil and flatten into a small pancake.
11. Cook for about 7 minutes.
Tater Cakes and Spicy Scallops 53

12. Flip and cook for about 5-7 minutes.
13. With a paper towel, wipe skillet clean.
14. In a bowl, add the scallops, olive oil, cayenne pepper and salt and toss to coat well.
15. Heat the same nonstick skillet on high heat.
16. Place the scallops in the center of the skillet and red peppers in a pile in the side of the skillet.
17. Cook for about 3-4 minutes.
18. Transfer scallops into a plate, leaving peppers in the skillet.
19. In the skillet, add the basil, butter, capers and water and stir to combine well.
20. Remove from the heat.
21. Divide the pancakes into the serving plates and top with the scallops evenly, followed by the pepper
sauce.
54
Mediterranean
Scallop and Prep Time: 15 mins
Total Time: 20 mins
Asparagus Servings per Recipe: 4

Calories 503 kcal
Fat 43.9 g
Carbohydrates 12.3g
Protein 18.9 g
Cholesterol 34 mg
Sodium 517 mg
Ingredients
Dressing: 1/2 lb. bay scallops
3/4 C. olive oil 1 bunch fresh asparagus, trimmed
1/4 C. balsamic vinegar 1 (10 oz.) bag fresh spinach
1 tsp chopped garlic
1/2 tsp salt
Salad:
2 tsp olive oil
Directions
1. n a bowl, add 3/4 C. of the olive oil, vinegar, garlic, salt and pepper and beat till smooth.
2. In a skillet, heat 2 tsp of the olive oil on medium-high heat and sear the scallops and asparagus for
about 2-3 minutes per side.
3. In a large salad bowl, place the spinach and dressing and toss to coat.
4. Serve with a topping of the scallops and asparagus.
Mediterranean Scallop and Asparagus 55

SEPTEMBER’S
Scallops Prep Time: 10 mins
Total Time: 25 mins

Calories 641 kcal
Fat 36.1 g
Carbohydrates 15.2g
Protein 58.7 g
Cholesterol 242 mg
Sodium 1033 mg
Ingredients
2 tbsp olive oil 3 green onions, chopped
2 lb. sea scallops 2 tbsp grated orange zest
1/2 tsp salt 1/2 C. dry white wine
1/4 tsp ground black pepper 1 C. heavy cream
1 tsp garlic powder
3 tbsp butter
Directions
1. Season the scallops with the salt, pepper and garlic powder.
2. In a large skillet, heat the olive oil on medium heat and cook the scallops for about 2 minutes per
side.
3. Transfer the scallops into plate and keep aside.
4. In another skillet, melt the butter on medium heat and sauté the green onions and orange zest for
about 1 minute.
5. Stir in the wine and cream and bring to a boil, stirring continuously.
6. Cook for about 4-5 minutes.
7. Stir in the scallops and reduce the heat to medium-low.
8. Simmer for about 5 minutes.
56 September’s Scallops
Tropical Fruit
Skillet Scallops Prep Time: 20 mins
Total Time: 35 mins

Calories 223 kcal
Fat 4.6 g
Carbohydrates 15.8g
Protein 29.6 g
Cholesterol 68 mg
Sodium 912 mg
Ingredients
1 small papaya - peeled, seeded and chopped 1 tsp salt
1 red bell pepper, chopped 1 tbsp olive oil
1/2 red onion, chopped 2 tbsp all-purpose flour
2 tbsp fresh lime juice 1/8 tsp ground black pepper
1 tbsp chopped fresh cilantro 1 lb. sea scallops
1 tsp minced jalapeno peppers
Directions
1. In a bowl, mix together the papaya, red pepper, jalapeño, onion, lime juice, cilantro and 1/4 tsp of the
salt.
2. In a large sealable bag, mix together the flour, black pepper and remaining 3/4 tsp of the salt.
3. Add the scallops and shake to coat.
4. In a large skillet, heat the oil on medium heat and cook the scallops till golden.
5. Serve the scallops over the papaya mixture.
Tropical Fruit Skillet Scallops 57

SCALLOPS
Forever Prep Time: 10 mins
Total Time: 13 mins

Calories 528 kcal
Fat 25 g
Carbohydrates 24.6g
Protein 45.7 g
Cholesterol 149 mg
Sodium 780 mg
Ingredients
4 thick slices Italian bread, toasted 2 tbsp lemon juice
2 tbsp butter 1/4 C. chopped fresh flat-leaf parsley
1 1/2 tbsp olive oil 4 tbsp cold butter, cut into cubes
1 1/2 lb. fresh or frozen bay scallops, thawed, rinsed 1 pinch cayenne pepper
and patted dry salt and ground black pepper to taste
1/2 C. white wine
Directions
1. Spread 1/2 tbsp of the butter on one side of each toasted Italian bread slice and keep aside.
2. In a skillet, heat the olive oil on high heat and cook the scallops for about 30 seconds without stirring.
3. In the pan, toss the scallops and sauté the garlic for about 30 seconds.
4. Stir in the wine and lemon juice and bring to a boil.
5. Cook for about 30 seconds.
6. Stir in the parsley and cold butter and remove from the heat.
7. Immediately, stir in the salt, black pepper and cayenne pepper.
8. Place the scallops over the buttered toast and serve immediately.
60 Scallops Forever
Tarrytown
Scallops Prep Time: 10 mins
Total Time: 25 mins

Calories 365 kcal
Fat 22.5 g
Carbohydrates 5.4g
Protein 28.9 g
Cholesterol 94 mg
Sodium 960 mg
Ingredients
2 tbsp olive oil 1 lemon, zested
5 tbsp butter, divided 2 tbsp chopped fresh tarragon
1 1/2 lb. sea scallops, rinsed and drained
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 C. dry white wine
Directions
1. Season the scallops with the salt and pepper evenly.
2. In a large skillet, melt 1/2 tbsp of the butter and 1 tbsp of the olive oil on medium heat and cook half
of the scallops for about 2-3 minutes foam both sides.
3. Transfer the scallops into a plate.
4. In the same skillet, melt 1/2 tbsp of the butter and 1 tbsp of the olive oil and cook the remaining
scallops for about 2-3 minutes foam both sides.
5. Transfer the scallops into the plate.
6. With a paper towel, wipe out the skillet and place on medium heat.
7. Add the wine, and boil for about 1-2 minutes.
8. Reduce the heat to low and add the remaining 4 tbsp of the butter, beating continuously till a smooth
sauce forms.
9. Stir in the salt, lemon zest and tarragon and place the sauce over scallops.
Tarrytown Scallops 61
PROVOLONE
Shrimp Prep Time: 5 mins
Total Time: 15 mins

Calories 647 kcal
Carbohydrates 40.4 g
Cholesterol 252 mg
Fat 32.5 g
Protein 47.5 g
Sodium 2513 mg
Ingredients
1/4 cup butter 1 large tomato, sliced
1 tbsp chopped green onion 8 slices provolone cheese
1 pound fresh shrimp, peeled and deveined 4 English muffins, split and toasted
2 tbsps all-purpose flour
2 tbsps Old Bay Seasoning TM
2 cups milk
1 tbsp celery, chopped
Directions
1. Cook shrimp and onion in hot butter until you see that shrimp are pink before stirring in flour and
some old bay seasoning.
2. Now add milk very slowly into the pan, while stirring continuously before adding celery and cooking
it until you see that it is soft.
3. Preheat your oven after selecting broiler from the options.
4. Put mixture with the help of spoon into the muffin cups before topping each one with tomato and
provolone cheese.
5. Put it under the broiler for about one minute or until you see that cheese has melted.
6. Serve.
62 Provolone Shrimp
Italian
Parmesan Shrimp Prep Time: 10 mins
Total Time: 20 mins

Calories 215 kcal
Carbohydrates 1.9 g
Cholesterol 188 mg
Fat 11.3 g
Protein 26.4 g
Sodium 412 mg
Ingredients
2 tbsps olive oil 1/2 cup Italian flat leaf parsley, chopped
2 cloves garlic, chopped 1/2 cup freshly grated Parmesan cheese
1/4 cup chopped green onion
1 pound fresh shrimp, peeled and deveined
Directions
1. Cook garlic and scallions in hot olive for a minute before adding shrimp and cooking it until pink.
2. Add some parsley and cook until heated through before turning the heat off and adding some grated
parmesan cheese.
3. Serve.
Italian Parmesan Shrimp 63

MONTEREY
Total Time: 30 mins

Calories 284 kcal
Carbohydrates 0.4 g
Cholesterol 205 mg
Fat 16.9 g
Protein 30.7 g
Sodium 753 mg
Ingredients
1 (8 ounce) package Monterey Jack cheese, cut into 20 slices turkey bacon, cut in half
strips
40 large shrimp - peeled, deveined and butterflied
Directions
1. Set your oven at 450 degrees F.
2. Put cheese along with a slice of bacon in the butter flied opening of each shrimp before placing it on
a cookie sheet.
3. Bake this in the preheated oven for about 15 minutes.
4. Serve.
64 Monterey Shrimp
Louisiana
Total Time: 15 mins

Calories 166 kcal
Carbohydrates 0.9 g
Cholesterol 259 mg
Fat 5g
Protein 28 g
Sodium 443 mg
Ingredients
1 tsp paprika 1/4 tsp cayenne pepper, or more to taste
3/4 tsp dried thyme 1 1/2 pounds large shrimp, peeled and deveined
3/4 tsp dried oregano 1 tbsp vegetable oil
1/4 tsp garlic powder
1/4 tsp salt
Directions
1. Coat shrimp with the mixture of paprika, garlic powder, thyme, oregano, salt, pepper, and cayenne
pepper in a sealable plastic bag.
2. Now cook this shrimp in the hot oil in a skillet for about four minutes or until you see that it is no
longer transparent from the center.
3. Serve.
Louisiana Shrimp 65
SZECHWAN
Total Time: 20 mins

Calories 142 kcal
Carbohydrates 6.7 g
Cholesterol 164 mg
Fat 4.4 g
Protein 18.3 g
Sodium 500 mg
Ingredients
4 tbsps water 1 tbsp vegetable oil
2 tbsps ketchup 1/4 cup sliced green onions
1 tbsp soy sauce 4 cloves garlic, minced
2 tsps cornstarch 12 ounces cooked shrimp, tails removed
1 tsp honey
1/2 tsp crushed red pepper
1/4 tsp ground ginger
Directions
1. Combine water, crushed red pepper, ketchup, soy sauce, cornstarch, honey and ground ginger in a
medium sized bowl and set it aside.
2. Cook green onions and garlic in hot oil for about 30 seconds before adding shrimp and mixing it
well.
3. Now add sauce and cook until you see that the sauce has thickened.
4. Serve.
66 Szechwan Shrimp
Classical
Shrimp Scampi Prep Time: 15 mins
Total Time: 25 mins

Calories 606 kcal
Cholesterol 247 mg
Fat 30.8 g
Protein 35.3 g
Sodium 680 mg
Ingredients
1 (8 ounce) package angel hair pasta 3/4 cup grated Parmesan cheese
1/2 cup butter 1 tbsp chopped fresh parsley
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
Directions
1. Cook pasta in boiling salty water until tender before draining it.
2. Now cook shrimp and garlic in hot butter over medium for about three minutes before adding wine
and pepper, and cooking all this for another 30 seconds.
3. Now combine pasta and shrimp in a bowl before adding cheese and parsley.
4. Mix it thoroughly before serving.
Classical Shrimp Scampi 67

FRESH
Garlic Shrimp Prep Time: 20 mins
Total Time: 20 mins

Calories 231 kcal
Carbohydrates 4.7 g
Cholesterol 177 mg
Fat 14.9 g
Protein 19.9 g
Sodium 323 mg
Ingredients
2 pounds cooked medium shrimp, peeled and 1 avocado - peeled, pitted and diced
deveined without tail salt and pepper to taste
1 green bell pepper, finely chopped 1/2 cup olive oil
1 red bell pepper, finely chopped chili pepper flakes
1 sweet onion, diced
chopped fresh cilantro
Directions
1. Combine all the ingredients mentioned above in a large sized bowl very thoroughly before
refrigerating for at least an hour before serving.
70 Fresh Garlic Shrimp

Honey
Mustard Salmon Prep Time: 10 mins
Total Time: 1 hr

Calories 303 kcal
Carbohydrates 9.2 g
Cholesterol 75 mg
Fat 19.2 g
Protein 23.3 g
Sodium 192 mg
Ingredients
1 tbsp butter, melted 1 tbsp brown sugar
1 tbsp vegetable oil 1 tbsp garlic powder
1 tbsp Worcestershire sauce 1 pound salmon fillet
2 tbsps honey mustard
Directions
1. The distance of your rack should be about 5 inch from the heat source before preheating you broiler.
2. Coat salmon with a mixture of melted butter, brown sugar, vegetable oil, Worcestershire sauce, honey
mustard sauce, and garlic powder in a bowl very thoroughly before covering it up and refrigerating
it for at least 45 minutes.
3. Now cook this salmon under the preheated broiler for about 12 minutes before letting it cool down
for 5 minutes.
4. Serve.
Honey Mustard Salmon 71

LAYERED
Total Time: 20 mins

Calories 279 kcal
Cholesterol 94 mg
Fat 14.5 g
Protein 13.7 g
Sodium 628 mg
Ingredients
1 (8 ounce) package cream cheese 1 (10 ounce) package thin wheat crackers
1 (8 ounce) jar cocktail sauce
1 pound shrimp, peeled and deveined
Directions
1. Spread cream cheese to about ¼ inch thickness over a plate before pouring some cocktail sauce in
the center of plate; leaving 1 inch ring around it.
2. Coat shrimp with the cocktail sauce and place crackers in that inch ring.
3. They should be placed in manner that they are tightly standing around the whole plate.
4. Serve.
72 Layered Shrimp
Salmon
Burger Prep Time: 10 mins
Total Time: 25 mins

Calories 268 kcal
Cholesterol 92 mg
Fat 10.9 g
Protein 27.8 g
Sodium 484 mg
Ingredients
1 can salmon, liquid removed and flaked 1 tbsp Dijon mustard
3/4 cup rolled oats salt and ground black pepper to taste
1/2 onion, sliced 1 tsp vegetable oil
1 egg
1/2 lemon, juiced
Directions
1. Make four patties from a mixture of salmon, mustard, oats, onion, egg, lemon juice, salt, and black
pepper very neatly.
2. Fry these patties in hot oil for about seven minutes each side.
3. Serve.
Salmon Burger 73
BROWN SUGAR
Salmon Prep Time: 15 mins
Total Time: 1 hr 23 mins

Calories 323 kcal
Cholesterol 101 mg
Fat 18.9 g
Protein 24.5 g
Sodium 308 mg
Ingredients
1/4 cup butter, melted 2 tbsps white wine
1/4 cup brown sugar 1 1/4 pounds salmon fillets
1 tbsp soy sauce
2 tbsps lemon juice
Directions
1. At first you need to set a grill to medium heat and put some oil before starting anything else.
2. Coat salmon with a mixture of melted butter, lemon juice, brown sugar, soy sauce and white wine in
a plastic bag before refrigerating it for at least one hour.
3. Now cook salmon on the preheated grill for about 4 minutes each side, while brushing salmon with
the marinade in all this time.
4. Serve.
76 Brown Sugar Salmon

Mushroom
Total Time: 55 mins

Calories 217 kcal
Carbohydrates 2.5 g
Cholesterol 66 mg
Fat 12.2 g
Protein 22.7 g
Sodium 597 mg
Ingredients
6 (4 ounce) fillets salmon 2 tbsps lemon juice
1 (.7 ounce) package dry Italian-style salad dressing 1 cup fresh sliced mushrooms
mix
1/2 cup water
Directions
1. Set your oven at 400 degrees before doing anything else.
2. Coat salmon with a mixture of water, dressing mix and lemon juice before placing sliced mushrooms
on top.
3. Bake this in the preheated oven covered for about 15 minutes and uncovered for additional 15
minutes.
4. Serve.
Mushroom Salmon 77
HEALTHY
Total Time: 25 mins

Calories 219 kcal
Carbohydrates 2.6 g
Cholesterol 67 mg
Fat 12.3 g
Protein 22.9 g
Sodium 68 mg
Ingredients
1 pound salmon fillet
1 onion, sliced into rings
freshly ground black pepper
Directions
1. At first you need to set a grill to medium heat and put some oil before starting anything else.
2. Wrap salmon up around the aluminum foil after adding some pepper.
3. Now cook wrapped salmon on the preheated grill for about 15 minutes each side.
4. Serve.
78 Healthy Salmon
Salmon
Croquettes Prep Time: 10 mins
Total Time: 20 mins

Calories 435 kcal
Cholesterol 130 mg
Fat 30.9 g
Protein 27.9 g
Sodium 360 mg
Ingredients
1 (6 ounce) can salmon, liquid removed and flaked 1/2 tsp garlic powder
1 egg 1/3 cup wheat germ
1/4 cup finely diced celery 3 tbsps olive oil
1/4 cup sliced green onion
1 tbsp diced fresh dill weed
Directions
1. Form small balls from a mixture of salmon, green onion, egg, celery, and dill and finally garlic powder
before coating with wheat germ.
2. Now fry these balls in hot oil for about 10 minutes, while turning when needed.
3. Serve
Salmon Croquettes 79
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Seafood

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