Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Scallops with Kumquats and Pomegranates

Large Scallops

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Scallops with Kumquats and Pomegranates

Course Appetizer
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops skewered and broiled
  • 1/2 c Kumquats sliced
  • 1/2 c Pomegranate Seeds
  • 1/2 c Red Onion diced
  • 1 Tbsp Ginger grated
  • 1/2 c Sugar
  • pepper

Instructions

  • In a sauce pan, melt the sugar with a little water.
  • Boil on a high heat until thick, add the kumquats, ginger, onion and pepper, boil until thick.
  • Add the pomegranate seeds, bring to another boil.
  • Pour over the scallops and serve.

Penne With Scallops

Large Scallops

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Penne With Scallops

Course Main Dish

Ingredients

  • 1 pkg Coleson’s Catch Scallops
  • 4 c Penne Pasta cooked 
  • 2 c Tomatoes diced
  • 1/2 c Onion diced and sautéed
  • 2 Tbsp garlic chopped
  • 1/2 c Celery diced
  • 1/2 c Carrots diced
  • 1/3 c Basil chopped
  • 1/2 c Chicken Broth
  • 1/2 c White Wine
  • olive oil

Instructions

  • Sauté the onion, garlic, celery and carrot until tender.
  • Add the tomatoes, basil, wine, chicken broth and scallop with the juice.
  • Bring to a boil and add the penne and toss.
  • Ready when all is heated through.

Pesto Scallops with Vegetables

Large Scallops
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Pesto Scallops with Vegetables

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops
  • Salt and Pepper
  • cooking oil of choice
  • Pesto Sauce use Basic Pesto recipe in Signature Recipes or Prepared Pesto Sauce
  • 1 Red Onion
  • 1 large tomato
  • 1 Portobello Mushroom
  • 1 Red Bell Pepper
  • 6 spears Asparagus

Instructions

  • Toss scallops in pesto and marinate for an hour.
  • Scallops are easier to cook on a stick rather than turning them over individually, but to serve they will be taken off the stick.
  • Cut red onion in to one-inch rounds (leaving the concentric circles intact) and the tomato in half.
  • Salt and pepper the onion circles, tomato, mushroom, bell pepper and asparagus and brush with oil.
  • Place them on a ready grill:  The tomatoes cut side on the grill, the peppers skin side on the grill, the mushrooms underside of the cap on the grill, and with the onion and asparagus it doesn't matter.
  • Turn the tomato, mushroom, and pepper after about 3 minutes, and put a spoon of pesto on top of each.
  • Turn the onion and asparagus as they darken and top the onion with pesto.
  • Remove the vegetables once cooked to your liking.
  • Cook the scallops until just warmed through, 3-5 minutes.

Notes

I recommend serving these delicacies on a bed of romaine lettuce with Caesar dressing, garnished with croutons and grated Parmesan cheese. The vegetables can be placed on the salad whole, which is lovely but harder to eat, or they can be cut up at attractive angles. Put the scallops on top. Serve with lemon if desired.

Black Pepper Crusted Scallops on a Stick

Large Scallops

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Black Pepper Crusted Scallops on a Stick

Course Appetizer
Total Time 1 hour
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops
  • 1-2 Tbsp Black Pepper
  • Salt to taste
  • 1/4 c dry white wine
  • 1 tsp Lemon Juice
  • 1 pc Bell pepper Your choice of color
  • 1 pc Red Onion
  • 8 pcs Medium-sized Mushrooms
  • 2-4 in Skewers (I really like metal because they don't burn. If you use wood soak them for a long timewater before using)

Instructions

  • Marinate the scallops in the combined mixture of wine, lemon juice, 1/4 tsp salt and 1/4 tsp pepper for at least an hour.
  • Cut the vegetables into uniform pieces thinner than the scallops, otherwise the scallops won't touch the grill and won't get good color and charring.
  • If you are anti-charring, then make the vegetables thicker.
  • Blanch the vegetables for a minute to make them pliable so they won't break when the stick goes through them. 
  • Press the scallops individually into the pepper to coat, and skewer them alternately with the vegetables allowing for the flat side of the scallop to be exposed to the grill.
  • At this point, spray them with an anti-sticking product so as not to disturb the pepper and place on a ready grill.
  • Scallops are the most notoriously over-cooked seafood; however, over-cooking destroys them, so just warm them through.
  • Serve with warm or cold bulgur wheat.

Notes

A quality peppercorn is a must on this recipe - at the very least it must be a fresh batch and freshly ground. My peppercorns of choice are the superb berry from the Malabar Coast of India: the Tellicherry.

Scallops with Bacon and Sage

Large Scallops

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Scallops with Bacon and Sage

Course Appetizer
Total Time 20 minutes

Ingredients

  • 12-16 pcs Coleson’s Catch Scallops
  • 6-8 strips of your favorite Bacon 3/4 cooked (I bake it but a skillet will work)
  • 6-8 pcs Fresh Sage Leaves
  • Splash Dry Sherry
  • Salt and Pepper
  • 2 metal or wooden skewers see comments below

Instructions

  • Marinate the scallops in sherry, shallots, salt and pepper for 20 minutes or so.
  • To assemble, cut the bacon in half, place a scallop at one end. 
  • Place a sage leaf on top and roll it so the bacon ends meet or overlap-put in the skewer-repeat until you have 6-8 on each stick.
  • Cook over an open flame.

Notes

Other things to put in between the scallops on the skewers: cherry tomatoes, chunks of onion, mushrooms, bell peppers or slices of lemon.
Additional Comments: I like wooden because I like burnt effect- but I first soak the wood skewers in water before using to keep them from burning too quickly.

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