Tag Archives: seafood recipes

Chef Eddie G.’s Pan Seared Scallops Recipe

Photographer credit: Bill Brady Photography

Our October 2020 Chef of the Month has shared the ultimate mouthwatering recipe: Pan Seared Scallops with a Barrow’s Ginger Reduction and Micro Green Medley. This scallop recipe is simple to make and the ginger reduction adds a nice explosion of flavor. Add a microgreen salad for a finishing twist!

Ingredients

  • 12 large scallops
  • Extra virgin olive oil
  • ½ cup Barrow’s Intense Ginger Liqueur
  • 1 clove garlic, minced
  • 1 Tbs. butter
  • 1/2 lb. micro greens

Directions

  1. In a sauté pan, heat 3 tablespoons of extra virgin olive oil.
  2. Dry the scallops and gently place in hot oil, quickly browning the scallops on both sides. Place to the side of the pan and reserve.
  3. Add ginger liqueur carefully, and add minced garlic.
  4. Let reduce, adding butter until it’s the consistency of syrup.
  5. Place scallops on micro greens and top with the ginger glaze.
  6. Enjoy!

Contacts and Channels:

Website:

http://chefeddieg.tv/

Facebook:

@ChefEddieG/

@chefeddieglocavoretvshow/

@locavoremedia/

Instagram

@chefeddieg/

@locavoremedia/

Chef Roshara’s Blackened Sea Scallops and Shrimp Recipe

Scallops, Shrimp and Seafood broth – that’s what we call a delectable mixture of flavors and delicious food! Chef Ro, our September 2020 Chef of the Month‘s Blackened Sea Scallop and Shrimp Recipe, with an exceptional focus on the Seafood broth, is a mouthwatering seafood recipe that you’ll be craving.

Ingredients

  • 7 1/2 stick butter
  • ¾ cup olive oil
  • 5 shallots, finely diced
  • 3 cloves garlic, minced
  • 14 cups white wine
  • 2 qt Seafood Broth (reduce) 
  • Scallops
  • Shrimp
  • 1 tbsp. saffron
  • ¼ c chopped fresh parsley leaves
  • Salt and freshly ground black pepper

Directions

  1. Heat the butter and olive oil in a large pot over medium heat.
  2. Add the shallots and garlic and cooked until softened, about 4 minutes.
  3. Add the wine and saffron.
  4. Cook the scallops and shrimp and season. Toss into butter & coat with sauce.
  5. Add and reduce seafood broth and season with salt and pepper, to taste. Finish with fresh herbs.
  6. Give it a good stir, cover the pot, serve with crostini bread, scallops and shrimp.

Connect with our September 2020 Chef of the Month

Chef Jouvens’ Conch Fritters Recipe

Conch Fritters are a seafood must-have! Luckily, our August Chef of the Month, Chef Jouvens has shared his delicious Conch Fritter recipe, and as an added bonus, his recipe for Epis seasoning! Get the recipe below!

conch fritters.JPG

Dry Ingredients

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp dry active yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp complete seasoning
  • 1 tsp salt & pepper

Wet Ingredients

  • 1 cup Mojo Criollo
  • 2 tbsp Epis
  • 1 tbsp lemon juice
  • 2 cups of diced conch (small diced)
  • 1 tbsp diced red onions
  • 1 tbsp diced mixed bell peppers
  • 1 tbsp chopped scallion

Epis Ingredients

Epis is a seasoning blend used in the majority of Haitian food for marinating and flavoring

  • 1 oz parsley (roughly chopped)
  • 1 oz scallion (roughly chopped)
  • 1 tbsp garlic (peeled & roughly chopped)
  • 1 tsp Scotch bonnet pepper (roughly chopped with seeds)

Directions for Epis

1. Place all ingredients in a blender and blend until smooth

Directions for Conch Fritters

1. Mix all ingredients together in a mixing bowl, and allow to rest in the refrigerator for about an hour before serving.

2. In a 350 degree deep fryer, use an ice cream scoop or spoon and place conch fritter batter mix in the fryer and fry until it’s a golden brown.

3. Remove from fryer and season with complete seasoning and serve hot!

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

%d bloggers like this: