Dust scallops with flour. Heat oil in large skillet over medium-high heat. Add scallops in batches and cook until lightly browned, wiping pan clean after cooking each batch. Melt butter in large saute pan, add onions and cook until soft. Stir in mushrooms, shallot, garlic, salt and pepper until mushrooms are tender. Add scallops, lemon […]

Preheat the oven to 425 degrees F. (220 degrees C.). Cook the carrots in 1/2 cup of water for 5 minutes. Drain and set aside. Cut the parchment or foil into 2 large pieces, big enough to wrap each fillet in. Place one half of the carrots and peapods in the center of the foil. […]

Cut shrimp in half lengthwise. Toss shrimp in egg. Let stand 20 minutes. Combine cracker meal, flour and salt. Roll shrimp in mixture. Deep fry in oil until golden brown. Combine sugar, salt, vinegar, water and chili pepper. Add pineapple. Cook 10 minutes. (These are terrible directions; I assume they mean in a saucepan). Mix […]

Cut fillets into serving size pieces. Cook onions & garlic in butter until tender: add lemon juice. Combine crumbs & salt in bowl. Dip fish in lemon butter mixture, roll in crumbs. Arrange fish in well greased 15*11*1″ baking pan; drizzle remaining lemon butter mixture over fish. Bake in 350 oven for 25-30 minutes.

Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350F until slightly browned on top. Serve hot on crackers. Makes 2 cups.

In small saucepan, combine tomato sauce, wine, melted butter, lemon juice, green onion, salad herbs, sugar, salt, and hot pepper sauce. Simmer 10 to 15 minutes. Grill fish over hot coals 10 minutes on each side. Brush both sides of fish with sauce during the last few minutes of grilling. Pass remaining sauce.

In a large saucepan, heat the oil with the garlic over moderate heat. When the garlic sizzles, add the fish stock and wine. As soon as the liquid comes to a boil, add the clams and cover the pan. Steam the clams until all of them have opened, 3 to 5 minutes; discard any unopened […]

In frypan bring water to boil; add monkfish. Cover & simmer 6-8 minutes. Carefully remove fish from water. In small bowl blend butter, lemon juice & parsley. Serve immediately with Lemon Butter.

TEMPERATURE: 350 F. DEEP FAT 1. USE 25 LB FROZEN, BREADED, SCALLOPS. 2. FRY IN DEEP FAT 6 MINUTES OR UNTIL GOLDEN BROWN. 3. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. SERVING SIZE: 7 TO 9 SCALLOPS

Caution: Eviscerate fish within 2 hours after they are caught. Keep cleaned fish on ice until ready to can. Note: Glass-like crystals of magnesium ammonium phosphate sometimes form in canned salmon. There is no way for the home canner to prevent these crystals from forming, but they usually dissolve when heated and are safe to […]