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Scallop-Crab Pasta Stir-Fry
Here’s a pretty quick, simple way to bring some fresh, Asian-accented flavor to the dinner table.
The ginger, orange juice, cayenne, carrots, peas, and garlic make it an antioxidant-rich repast, while the shellfish offer a wonderfully light but satisfying source of protein with substantial amounts of omega-3s.
The recipe calls for Italian pasta, but you could certainly make it with rice or bean thread noodles, available at Asian groceries and most natural food markets.
Just be sure to rinse noodles or any pasta in cool water right after cooking, lest you end up with a sticky ball of starch. While it removes sticky, glycemic starch from the noodle surfaces, rinsing also turns some of the noodles' starch into a "resistant" form that doesn't get fully digested and actually helps stabilize blood sugar.
1 pound pasta or Asian noodles, uncooked
2 tablespoons white wine vinegar
2 tablespoons reduced-sodium soy sauce
2 cloves garlic, minced
Organic garlic granules or minced fresh ginger
1 tablespoon grated orange peel
1/4 cup fresh orange juice
8 oz Alaskan Red King Crab meat*
8 oz Alaskan Weathervane Scallops*
1 tablespoon macadamia nut or extra virgin olive oil
1/2 teaspoon organic cayenne pepper (optional)
8 oz fresh snow peas, cut in half
2 carrots, julienned
1 red bell pepper, ribs and seeds removed, julienned
2 teaspoons kuzu or arrowroot flour (corn starch in a pinch)
1 tablespoon water
* To defrost legs or scallops quickly, place in plastic zip bag, squeeze air out, close, and immerse in cold water. Scoop meat out of split leg sections after they’ve thawed.