Scallops and Spinach Fettucini with Red Bell Pepper Cream Sauce
Recipe submitted by customer, Maggie Green

Scallop Marinade

6T olive oil
¼ cup dry white wine
1T chopped garlic
1 1/2T Italian seasoning (or just oregano)
½ tsp. sea salt
½ tsp. paprika
½ tsp. chili powder
1 ½ tsp. red pepper flakes

Whisk ingredients together in large bowl. Add thawed scallops and turn so marinade coats all surfaces. Refrigerate at least 3 hours or overnight.

Prepare Red Bell Pepper Cream Sauce

Red Bell Pepper Cream Sauce

½ cup pine nuts, lightly toasted (set aside)

1 jar (at least 16 oz) fire roasted red bell pepper
½ cup grated or shredded fresh Parmesan cheese
¼ cup olive oil
1 T chopped garlic
1 cup whipping cream (could sub w/ whole milk but won’t be as rich)

Pulse in food processor or blender just until peppers are finely chopped and ingredients blended. Season w/ salt and pepper. (Sauce can be prepared up to six hours ahead). Cover and refrigerate.

Bringing it all together……

Cook 1 pound fresh spinach fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain well.

Meanwhile, heat heavy large skillet over medium high heat. Remove scallops from marinade and add to skillet. Add a small amount of marinade also. Cook just until opaque in center, about 1 – 2 minutes per side. Bring Red Bell Pepper Cream Sauce to simmer in another large skillet. **NOTE** Cream sauce has parmesan cheese in it. Do not allow the sauce to cook for too long, the cheese will get “sticky”. Add fettucine to sauce and toss to coat. Season to taste with salt and pepper. Transfer to a large bowl or serve to individual plates. Top with scallops and sprinkle pine nuts lightly on top. Drizzle any pan juices over scallops.

This is good with a medium bodied red wine, a simple salad and crusty bread.

Honey Walnut Prawns
Recipe submitted by customer, Gayle Signer

1 lb of Large Shrimps, peeled and deveined

1/2 cup Walnuts
5 cups Water
1 cup Sugar
2 cups Oil

1/2 cup Cornstarch
1/2 cup Egg whites

2 Tbs Honey
3 Tbs Mayonnaise
1 Tbs Fresh lemon juice
1/2 Tbs Sweetened Condensed milk 1/2 cup Oil

1. Rinse walnuts, and boil in 5 cups water, continually changing water until clear.
2. When clear, boil with sugar until sugar dissolves.
3. Heat 2 cups oil until almost smoking, then deep fry walnuts until they're shiny and brown, no longer golden.
4. Place walnuts to cookie sheet, let cool.
5. Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with Shrimp. Set aside.
6. Mix honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth. Set aside.
7. Heat oil until boiling, then deep fry the Shrimp until golden brown.
8. Drain, then fold in honey mayonnaise mixture. Mix well, sprinkle with walnuts, and arrange on platter.

Notes: -The walnuts are a lot of work. I don’t always make them
-approx. 4 X-large eggs provide ½ cup egg whites
-light mayo works fine
-I freeze the leftover sweetened condensed milk




Mustard-Teriyaki Glazed Salmon
Recipe submitted by customer, Rin Causey

This is my favorite way to fix salmon. Even kids who don’t like fish love this dish!

Ingredients:

½ pound butter
½ cup brown sugar
2 tbsp. white sugar
2-3 chopped garlic cloves
8 tbsp lemon juice
1 ½ tbsp of dry Chinese mustard
2 teasp. Of fresh grated ginger (or can substitute dry powdered ginger)
¼ cup soy sauce

salmon fillet – buy to size of serving need.
White steamed rice

Mix first 8 ingredients together in a saucepan, and heat until everything is melted and mixed together. Set aside. Utilizing heavy duty foil, make an improvised cooking dish by placing the de-boned fillet onto the foil and folding up the sides of the foil to allow you to pour the sauce over the salmon while it cooks. Take care not to get any holes in the foil where the sauce will leak out. Cook the fillet, with the sauce over the top of it – on med hot barbeque for 4-6 minutes per inch of thickness. For a very thick fillet, you may need to cook it 6-8 minutes per side. Cover the fillet with a loose fitting piece of foil formed to make a lid over lower “dish”. Baste sauce over the fish two or three times while it is cooking. Salmon is done when it starts to flake when tested.

Serve over steamed rice, spooning some of the extra sauce over the rice and fish before serving.

Mmmmm, delicious! It's great for anyone who tends to say they don't like fish. The combination of bite from the mustard with the sweet teriyaki like sauce makes for a great marinade over both the fish and the rice.