Nantucket Bay Scallops Or Sweet Maine Shrimp Crudo Recipes

Steps:

• Clean the mussels off the scallops and reserve in the refrigerator on ice until needed.
• Combine all of the ingredients to make the marinade and add the scallops 15 minutes before serving. Keep the scallops in the marinade in the refrigerator until ready to serve.
• To serve, fill a glass bowl with crushed ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving, sprinkle some sea salt over the scallops.

Steps:

• Combine all of the ingredients in a bowl and mix well. Divide portions into 4 bowls and serve immediately, well chilled. Garnish with chopped chives.

Steps:

• Saute red peppers and onions in oil till tender, 5 to 10 minutes, then stir in lime juice, jalapeno peppers, garlic powder, salt and pepper.
• Meanwhile, boil pasta in salted water till al dente, 10 to 12 minutes for dry, 1 to 2 for fresh. Drain, reserving 1 1/4 cups of liquid.
• Pour pasta cooking liquid over peppers and onions, bring to a boil and add shrimp. Boil till shrimp turn just pink. Add pasta to pan. Quickly mix in parsley and cilantro and season with salt and pepper.
• Divide among four plates and grate an ounce of cheese over each.

Steps:

• 1. Slice the sea bass as thinly as possible with a sharp knife, discarding the skin. Lay the slices on a cold serving plate, overlapping slightly.
• 2. Sprinkle the fish with the sliced chile, lime zest, cilantro leaves, and a generous pinch each of salt and pepper. Drizzle with the oil and lime juice just before serving.

Steps:

• Combine all of the ingredients in a bowl and mix well. Divide into 4 bowls and top with chervil leaves. Serve immediately well chilled.

Steps:

• Slice the fillet into 1/4-inch slices, against the grain, and arrange in a loose fan shape on 4 chilled plates.
• Spoon the citrus juice over the fish, then sprinkle with a small amount of sea salt and the pepper.
• Top each serving with 1/4 of the pine nuts and a teaspoon of the olive oil and serve immediately.

Steps:

• Heat 3 inches of oil to 365 degrees in a Dutch oven.
• Place the shrimp in a medium bowl. Mix the milk and eggs in a glass measure with a fork until blended and pour over the shrimp. Toss the shrimp until coated and drain in a colander.
• Roll the shrimp in the cracker meal and shake off excess.
• Fry the shrimp till golden, turning as necessary, 1 to 2 minutes. Remove with a strainer or Chinese spider (also called a skimmer) and shake off the excess oil. Serve with tartar sauce, if desired.