*** Makes 4 servings ***
Ingredients:8 diver scallops (U-10 really big ones, u-10 means there are fewer than 10 scallops per pound)8 tablespoons butternut squash vinaigrette (recipe follows)small amount of greens or watercress for garnish4 teaspoons wasabi tobiko (seasoned flying fish roe, available in the fish/sushi section at the grocery store)
Directions:1.Heat grill or iron skillet to very hot.2.Spray scallops with an oil based nonstick cooking spray.3.Season scallops with salt and pepper.4.Grill (or sear if using skillet) scallops for about 2 minutes on each side.5.Arrange scallops on four plates, garnish with greens, vinaigrette, and tobiko.
Ingredients:5 cups Maine wild blueberries, fresh or frozen1 cups sugar teaspoon cinnamonjuice and rind of one lemon2 envelopes unflavored gelatin1 1/3 pints medium cream, whipped
Directions:1.Grate the lemon rind.2.Combine blueberries, lemon juice, lemon rind, sugar, cinnamon, and gelatin in a saucepan.
Ingredients:2 slices of your favorite breadgreen leaf lettucealfalfa sproutssliced tomatosliced picklessliced onionshredded carrotsmarinated mushroomsswiss &: cheddar cheese mix, meltedcondiments of your choice
Directions:1.On one slice of bread, layer in this order…
*** Serves 4 ***
Ingredients:4 cups cleaned baby spinach4 tablespoons vinaigrette, whatever is handy4 teaspoons sun dried cranberries4 teaspoons chopped, cooked bacon4 teaspoons red onion, julienne cut4 teaspoons candied walnuts1 granny smith apple, sliced1 cups Brie fondue, recipe follows
Directions:1.Mix first 6 ingredients in a large salad bowl.2.Divide salad mix among 4 plates.3.Arrange apple slices on plates.4.Drizzle with warm Brie fondue.
Ingredients:4 cups chopped onions6 cups Maine wild blueberries1 cups burgundy wine1 cup red wine vinegar1 cup sugar1 cup chopped walnuts1 cup bread crumbs1 egg, beatenflour for dredging4 salmon filetsmargarine for sauting
Directions:Preheat oven to 350.
Ingredients:Swordfish steaks, skin and bloodline removed, cut to desired thickness2-3 large vidalia onions, sliced thin, cut slices in half1 large red bell pepper, seeded and sliced thin2 cups cider vinegar2 cups brown sugar1 cup white sugar1 oz.
Ingredients:fresh yellowfin tuna steaks2 cups seedless watermelon, chopped1 cucumber, seeds removed, chopped2 cans mandarin orange sections, light syrup, mostly drained1/4 cup chopped red onion1/2 cup chopped red or green bell pepper1/2 cup orange juice1 tablespoon lemon juice1/4 cup olive oil1/2 teaspoon salt1/8 teaspoon crushed red pepper flakes1-2 tablespoons fresh, chopped cilantro
Directions:For salsa, combine watermelon, cucumber, mandarin oranges, onion, pepper, orange juice, lemon juice, olive oil, salt and red pepper flakes in a bowl and stir well.
Ingredients:1/2 cup mirin wine1/4 cup light soy sauce1 tablespoon dark soy sauce1 tablespoon vinegar or lemon juice1 tablespoon fresh grated ginger2 stalks green onion, finely chopped1/2 teaspoon black pepper2 tablespoons granulated sugar1 tablespoon sesame oil2 tablespoons vegetable oil2 tablespoons toasted sesame seeds, crushed
Directions:In a very clean glass jar, add all ingredients.