Scallop

Pleasantly squishy texture Fishier than the larger sea scallop flavor Orangey white colored Tiny

Pleasantly squishy texture Sweet, buttery, slightly nutty flavor Raw: pinkish white colored; Cooked: white colored Larger than bay scallops

Number of Servings:  4 Ingredients:  12 shrimp, peeled and deveined 8 sea scallops 4 squid tubes or mantles, sliced into 1/4-inch rings 1 lean white fish fillet, such as catfish, cod, orange roughy, sole, flounder, cut into 8 chunks 8 fresh whole mushrooms 4 sprigs fresh basil OR 1 teaspoon dried basil leaves 2 EACH shallots and small cloves garlic, finely chopped 4 tablespoons white wine, clam juice or broth Pepper to taste Instructions:  Divide the shrimp, scallops, squid, fish and mushrooms into four individual ramekins. Place a sprig of fresh basil on top. If using dried basil, combine with shallot, garlic and wine in a 1-cup glass measure. Microwave on high 2 minutes. Divide wine mixture over seafood; add salt and pepper to taste. Place ramekins in microwave and lay a sheet of wax paper over them. Turning each ramekin halfway around midway through cooking, microwave on high 6 to 7 minutes. Let stand 3 minutes before serving. Serve with rice.

Break out the wok for this tasty quick seafood Saute! Number of Servings:  4 Ingredients:  1 tablespoon vegetable oil 12 ounces shrimp, peeled and deveined or sea scallops 1 cup bell pepper strips 1 cup unsweetened pineapple chunks 1/2 cup canned bamboo shoots, drained 1/2 cup commercial sweet-sour sauce hot cooked rice Instructions:  Heat oil in a wok or nonstick skillet; add seafood and bell pepper. Saute 3 to 5 minutes or until seafood is cooked through. Add pineapple, bamboo shoots and sweet-sour sauce; cook 3 to 5 minutes or until heated through. Serve over hot, cooked rice.

Here is a perfect recipe to start off any entree. Celebrate the upcoming holidays with this festive starter dish. This month treat yourself and your family to shrimp! It’s healthy and delicious and can be prepared in a variety of ways. Number of Servings:  4 Ingredients:  2 teaspoons minced ginger 1 cup sliced scallions, 1/4 inch thick 1/8 to 1/4 teaspoon red chili flakes Two 14.5 oz cans reduced sodium chicken broth 12 medium mussels, scrubbed 1/2 pound bay scallops, rinsed 1/2 pound medium shrimp, peeled & deveined Instructions:  Combine ginger, scallions, chili flakes and broth in a large saucepot. Bring to a boil, then reduce heat and simmer for ten minutes over medium high flame. Stir seafood into pot and cover. Simmer over medium heat for 3 to 4 minutes, until mussels open, scallops are opaque and shrimp turns pink. Serve immediately.

Number of Servings:  4 Ingredients:  1 tablespoon butter 1/4 cup chopped onion 1/4 cup chopped red pepper 2 tablespoons flour 2 cups diced potatoes 1 cup frozen whole-kernel corn 1 can (14.5 oz) vegetable broth 1 tablespoon chopped fresh thyme or 1 teaspoon dried 8 ounces smoked oysters, clams, scallops, shrimp or a combination, well-drained 2 cups 2% milk Chopped fresh parsley Instructions:  Melt butter in medium saucepan over medium-high heat. Add onion and red pepper; cook until tender. Stir in flour until well blended. Stir in potatoes, corn, broth and thyme. Bring to a boil; reduce heat to low. Simmer 8-10 minutes or until potatoes are tender. Stir in shellfish and milk; continue cooking until heated through. Sprinkle each serving with chopped parsley.

Depending on where you live, October might be your last chance to grill outdoors. So, indulge in our Smoked Bacon Wrapped Shrimp and Scallops dish to kick off the month and continue to eat a variety of seafood! Number of Servings:  6 Ingredients:  12 each Ocean Garden Mexican U/10 shrimp, peeled and deveined 12 each sea scallops, whole, cleaned and dried 7 each smoked bacon, sliced 1/8" thick 1 each red pepper, diced fine 1 each red onion, diced fine 1 each poblano pepper, diced 1 ounce sunflower sprouts, trimmed 1 tablespoon butter 2 pieces roasted chipolte, pureed 1 ounce capers, drained 8 ounces mayonnaise Salt and black pepper 3 each lemons Instructions:  For the Skewers: In a hot sauté pan quickly sear the bacon strip, set aside six pieces and dice the remaining two. Soak the bamboo skewers for an hour. Wrap the scallop with the bacon strips and then wrap the shrimp around the scallop. Do this twice for each Skewer. In a hot pan melt the butter then sear the peppers, onions and the two diced slices of bacon. Season with salt and pepper and toss in the sprouts. Remove from heat and set aside. For the Mayonnaise: Puree the chipotle peppers. In a bowl combine the cipoltle, mayonnaise and capers. Season with salt, pepper and squeeze of lemon. To serve: Rub oil on the skewers and season with salt and pepper. Grill over high heat keeping the exposed end of the skewer as far from the flame as possible. Drizzle the plate with the mayonnaise and sprinkle some of the pepper hash on top. Slice the lemon in two and grill the exposed side. Place on the plate and prop the skewer up on the lemon. Garnish with some cilantro or unheated sprouts and serve. Source: Courtesy of Ocean Garden and Chef Chris Hollis, Blackstone Steakhouse in New York

Here is a delicious but quick meal that can be prepared in a flash. Tonight, serve your family Shrimp & Scallop Fajitas. Most of the ingredients are probably already in your pantry. Number of Servings:  4 Ingredients:  12 large (16 to 20 count) shrimp, peeled and deveined, about 3/4 lb. 1 large red bell pepper, stemmed, seeded and cut into 20 squares 1 large sweet onion, quartered and each quarter cut into half pieces separated 12 sea scallops, about 3/4 lb. 1 large green bell pepper, stemmed, seeded and cut into 20 squares 1/2 teaspoon lime peel, grated 1/4 cup fresh lime juice 2 tablespoons vegetable oil 2 teaspoons honey 1 clove garlic, minced 1/4 teaspoon pepper 1/8 teaspoon salt 8 (7 to 9-inch) flour tortillas, warmed Red and Green Salsa 2 firm-ripe avocados, peeled, seeded and chopped into small squares 2 teaspoons lime juice 1-1/2 cups prepared salsa Instructions:  Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice. Thread the scallops, green pepper and remaining onion onto 4 more skewers. Place on a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over the skewers and marinate, turning occasionally for 15 to 20 minutes. Red and Green Salsa To make the salsa, toss the avocado with the lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours. Coat the grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side. Wrap tortillas in aluminum foil and heat them on the grill. To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla. Add "red and green salsa" to taste. Roll up tortilla to enclose the filling. Eat fajitas out of hand. Serve with refried beans or Mexican rice, if desired.Recipe Image: © msheldrake - Fotolia.com Nutrition Information:  Calories: 492 Carbohydrates: 48gm Cholesterol: 203mg Protein: 43gm Fat: 16gm Sodium: 643mg

This Asian inspired dish is deliciously sweet and salty. Serve with asparagus risotto or rice pilaf and snow peas. Number of Servings:  5 Ingredients:  2 pounds sea scallops Salt and freshly ground pepper 3 tablespoons canola oil, divided 2 cloves garlic, minced 1 cup orange juice 1 tablespoon lite soy sauce 1 tablespoon brown sugar, packed 1 tablespoon fresh ginger root, grated or ½ teaspoon ground ginger Instructions:  Dry the scallops on paper toweling. Sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a large skillet over high heat. Working in batches if necessary, add scallops to the skillet in a single layer and cook until brown on outside and just opaque in center. Depending on the size of the scallops this could take between 1 and 3 minutes per side. Do not overcook! Remove the scallops to a plate (leave the pan drippings), cover with foil and keep warm. Add the garlic and remaining oil to the skillet and cook over medium heat for about 1 minute. Add the orange juice, soy sauce, brown sugar, and ginger. Bring mixture to a boil and cook until the liquid is reduced in half and becomes syrupy, about 3 minutes. Return scallops to the skillet, toss with the sauce and warm through. Serve immediately. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  270 calories; 10g fat (0.5g saturated; 1.1g omega-3); 460mg sodium; 13g carbohydrates; 0g fiber; 31g protein; 30% vitamin C

Seafood Risotto Number of Servings:  4 Ingredients:  1 tablespoon olive oil 1/2 cup finely chopped onion 1 clove garlic, minced 1 cup long grain rice (arborio) 2 cups chicken broth, divided 1/2 cup diced zucchini 1/2 lb. raw medium shrimp, peeled, deveined and halved lengthwise* 1/2 lbs. scallops (quartered if large) 1/2 cup frozen peas, thawed 1/4 cup minced parsley 3 tablespoons grated Parmesan cheese, plus additional for serving *One pound shrimp or scallops can be substituted for the combination. Instructions:  Heat oil in large, heavy skillet. Saute onion and garlic over medium heat until soft. Add rice and saute until opaque, about 3 minutes. Add 1 cup broth and bring to boil. Cover and simmer about 10 minutes or until liquid is absorbed. Add remaining broth and zucchini; cover and simmer 5 minutes. Add shrimp, scallops and peas. Simmer, covered, about 10 minutes, stirring once. Stir in parsley and cook about 5 minutes or until liquid is absorbed, rice is tender and seafood is opaque throughout (watch carefully at this point as rice may stick). Stir in Parmesan cheese.