by Dana Point Fish Company | Aug 9, 2016 | Fish Recipes, Lobster
New England Fish Stew 1/3 cup butter3/4 cup finely chopped onions1 clove garlic (minced)3/4 cup diced celery2 cups fresh or bottle clam juice1 cup water2 16- oz. cans tomatoes1/2 teaspoon thyme1 bay leaf (crumbled)1/4 teaspoon saffronSalt and pepper to taste1 pound...
by Dana Point Fish Company | Aug 5, 2016 | Lobster, Oyster Recipes, Scallop Recipes, Shrimp and Prawn Recipes
Anacortes Shell Fish Stew 6 tablespoons butter2 tablespoons chopped onion1 rib celery with leaves (chopped)6 mushrooms (sliced)1 cup shucked Olympia oysters (keeping liquor)1/2 pound scallops (quartered)1/2 pound shrimp (shelled and deveined)1/2 cup picked over crab1...
by Dana Point Fish Company | Sep 20, 2015 | Blog, Video
This is a great video featuring Japanese Hokkaido Scallops. These scallops have large adductors with thin fibers, and are very firm. They grow in the Northern seas in very cold water resulting in a sweet taste and succulent texture, and are processed year round....
by John Shelton | Jul 6, 2015 | Recipes, Saltwater Shellfish, Scallops
Here is a recipe for fool-proof pan seared and butter basted scallops. Pan Seared Butter Basted Scallops 4 large scallops1 teaspoon clarified butterSalt and pepper3 tablespoons butter (cut in pats)1 clove garlic (chopped) Heat a non-stick pan over high heat, and add...
by Dana Point Fish Company | May 26, 2015 | Scallop Recipes, Shellfish and Seafood Recipes
Opening and Cleaning Scallops Hold the scallop in the palm of your hand, using a hand towel underneath to protect your hands, with the edge facing out. Run the blade of a flexible knife around to part the shells. Run the blade inside the top shell to cut the muscle...
