March-April 2015 | HEALTHY CHOICES

HEALTHY CHOICES
CAJUN-STYLE SEA SCALLOPSISLAND SHRIMP SALADGRILLED ROCKFISHBREW RIVER GM & EXECUTIVE CHEF TOM OGILVIE

FLAVORS

HEALTHY CHOICES

Brew River GM and Executive Chef Tom Ogilvie takes a turn in our kitchen to whip up savory seafood recipes that you can easily make at home

CAJUN-STYLE SEA SCALLOPS

INGREDIENTS
  (Serves 4)

2 lbs. 10/20 sea scallops

1/2 red onion, chopped

1 lb. fresh whole green beans

4 green leaf lettuce (garnish)

1 lemon (garnish)

1 lime (garnish)

4 ounces Cajun seasoning

4 tbsp. butter

Preheat oven to 350°

 

On your cutting board, chop onion into ¼-inch pieces and cut the ends off of your green beans. Place them together in your steam pot for 4-6 minutes. Heat a skillet on high heat. Dredge scallops in the Cajun seasoning and sauté on both sides, using butter (1 minute per side). Finish cooking in the oven, about 4 or 5 minutes.


Place the scallops on the green leaf lettuce, accompanied by the green beans and red onions. Finish with additional garnishes as desired.


ISLAND SHRIMP SALAD

INGREDIENTS
  (Serves 4)

1 head of iceberg lettuce, chopped

1 large tomato, diced

1 whole cucumber, diced

16 oz. mandarin orange wedges (about 32 oranges)

16 oz. pineapple chunks

1 lb. of 16/20 shrimp, peeled and deveined

Fill a medium-sized pot halfway and bring to a boil.

Place shrimp into the water and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 3 minutes. Drain and cool to room temperature. Peel the shrimp and remove the 
vein along the curve of the shrimp and set aside.

On a cutting board, dice tomatoes and cucumbers into ¼-inch pieces and set aside. Remove the core from the head of lettuce; cut in half and chop lettuce into bite-sized pieces. Place the lettuce onto the dish you plan to serve the salad in; top with cucumbers, tomatoes, pineapple chunks and mandarin orange wedges. Place 5-6 shrimp around the salad per dish.

Recommended dressing: honey mustard


GRILLED ROCKFISH

INGREDIENTS
  (Serves 4)

2 lbs. rockfish, skinned

2 oz. lemon pepper (seasoning)

1 red pepper, sliced

1 yellow pepper, sliced

Fresh broccoli

4 green leaf lettuce (garnish)

1 lemon (garnish)

1 lime (garnish

On your cutting board, slice the peppers. Next, season rockfish with lemon pepper, then cut into 8 oz. portions and place on the grill at medium heat, cooking each side for 4-5 minutes.

Place peppers and broccoli in your steam pot and cook for 8-10 minutes. When finished, place rockfish over green leaf lettuce, accompanied by the peppers and broccoli. Garnish as desired.


BREW RIVER

410-677-6757
www.BrewRiver.com

 

 


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