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Ginger-Basted Alaska Scallop Skewers
Ideal for cooler late-summer nights, while our grill recipe for Weathervane scallops exploits the shrinking window of reliably warm weather.
12 wooden skewers
1 small bunch of green onions, trimmed and chopped coarsely (about 1‒1/2 cups)
1 jalapeño pepper, seeded and quartered
1 tablespoon fresh thyme, chopped
1 clove garlic, chopped
3/4 cup organic extra virgin olive oil
1/4 cup rice wine vinegar
1/4 cup Chardonnay or Pinot Grigio
3/4 cup fresh ginger, peeled and coarsely chopped
24‒30 Alaska Weathervane scallops*
2 medium bell peppers, cored and cut in wedges
3 large leeks, washed and cut into large chunks OR 12
Cippolini onions**, skinned
12 medium to large button mushrooms
*Each 1 lb package of Vital Choice scallops contains approximately 25‒30 pieces.
**Cippolini (chip-ah-lee-nee) are round, flat Italian onions about one to two inches in diameter, available in the fall (also known as Borettana onions). You can substitute boiling onions or pearl onions.
*Recommended wine pairing: Robert Mondavi Private Selection Pinot Grigio
Nutrients per serving: 375 calories, 29 g total fat, 4 g saturated fat, 69% calories from fat, 20 mg cholesterol, 12 g protein, 15.5 g carbohydrate, 3 g fiber, 116 mg sodium, 51 mg calcium and .5 g omega-3 fatty acids.