Monthly Archives: February 2013

Seafood Sightings: February 26, 2013

seafood sightings

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Tired of cooking the same ol’ thing? Below are great seafood recipes for fish, scallops-5shrimp, scallops, tuna and mahi-mahi. Enjoy!

Scallop and Vegetable Stir-Fry

another fresh seafood idea

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An Asian technique, stir-frying has become a common cooking method in our scallop-stirfry-Lculture. It is associated with healthful food because of little added fat, less meat than traditional and more fresh vegetables cooked just until tender but still crunchy.

Stir-frying calls for high heat, hot oil and very fast cooking. Most stir-fry meals cook in less than 10 minutes. Preparing the ingredients takes more time than the cooking.

  • 1 pound bay scallops (or sea scallops, halved)
  • 6 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1/3 cup vegetable oil
  • 2 cups red bell pepper, thinly sliced
  • 1/2 cup green onion, including tops, sliced
  • 1 1/2 cups sliced onion
  • 4 cups zucchini, split lengthwise and thinly sliced
  • 1/2 pound sliced mushrooms
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • cooked rice (optional)

In small bowl, mix soy sauce and cornstarch. Heat oil in large skillet over high heat. Add bell pepper, green onion, sliced onion, zucchini and mushrooms and stir. Add garlic and ginger. Stir-fry until vegetables are crisp-tender, about 4 or 5 minutes. Add scallops and stir-fry until almost done. Stir soy mixture and add to pan. Stir until thickened and scallops are opaque, about 2 to 3 minutes. Serve over rice, if desired. Serves 4 to 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

Seafood Sightings: February 21, 2013

seafood sightings

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Tuna burgers, shrimp dumplings and oysters with an attitude are just a few  great options for savory seafood.shrimp11

Chef Profiles: Fabian Botta of Ruddy Duck Tavern, Morehead City Waterfront

seafood traditions

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Chef Fabian Botto of Ruddy Ducks Tavern, Morehead City.

Chef Fabian Botta of Ruddy Duck Tavern, Morehead City.
Photo by E-Ching Lee

This profile of Chef Fabian Botta begins a series of profiles on coastal chefs who support the North Carolina commercial fishing industry by serving seafood that has been landed by local fishermen. These chefs have exacting quality standards for freshness, and they partner with fishermen to offer you the highest-quality product in their signature seafood cuisine. We encourage you to patronize their restaurants when visiting the coast.

Chef Fabian Botta was born in Buenos Aires, Argentina, but his family immigrated to the United States when he was 12 years old. Fabian began learning the culinary trade while helping his father in the family’s bakery business.

At 14 he began working in restaurants in Atlanta to gain exposure to global cuisines. He learned Cajun cooking at Joe Dale’s Cajun House, Russian cuisine at Nikolai’s Roof and classic French preparations at Chateau Fleur de Lis.

He also launched several restaurants in western North Carolina, such as The Tack Room, The Village Café and The Louisiana Purchase. He then spent several years as a consultant to the restaurant industry.

After 25 years, Fabian was ready to launch a deeply personal vision of fine dining and opened Fabian’s Restaurant in Winston-Salem. This led to an invitation to be a guest chef at The James Beard House in New York City in 2003, the first time a chef from the North Carolina Triad region had received such an honor.

In June 2008, Fabian and a business partner opened The Ruddy Duck Tavern in Morehead City. Here Fabian says he is able to share multicultural flavors with Carteret County residents and visitors.

Fabian describes The Ruddy Duck Tavern as “fun-casual dining” with offerings that range from hamburgers and flounder to crispy duck and everything in between. And he emphasizes that the meals at Ruddy Duck are prepared with the freshest seafood caught by local fishermen.

http://ruddyducktavern.com/Ruddy-Duck-Tavern-Morehead-City-NC.php

Contributed by Barry Nash

Opening Scallops

how to select, handle, clean and store seafood

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Scallops are marketed shucked, but you can open the ones that you harvest from approved water.

Insert knife blade between shells to part them.

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Run blade inside one shell to cut muscle.

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Break hinge open and discard top shell.

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Insert knife under viscera and, by pinching viscera between knife and your thumb, push up so that viscera peels away from the white flesh. Discard viscera.

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Run knife under muscle to free it from remaining shell. Rinse shucked scallops well under cold, running water.

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From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

Seafood Sightings: February 7, 2013

seafood sightings

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Fantastic recipes for scallops, shrimp and fish top the list this week. Enjoy!