Recipe: Restronguet Creek Seafood Medley, Maine Seafood Stew, Casco Bay Seafood Medley, Greek Isle Seafood Medley

Lisa: I found several delicious recipes for Seafood Medley's in the Internet. I hope that you will be tempted to try them!

Gladys/PR

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RESTRONGUET CREEK SEAFOOD MEDLEY

16 scallops
1 lb monkfish strips
8 oz mussels
2 orange peppers, juliened
2 yellow peppers, juliened
Bunch spring onions, finely chopped
1 tsp Thai spices
pinch saffron
Butter to finish

Sear the scallops in olive oil. Add monkfish and cook for 2 min. Add saffron, spices, mussels, spring onion and peppers and quickly stir fry. Add butter, cover and place in oven at 250 degrees for 5 min to finish. Serve with wild rice.

Serves: 4 People
Adapted from the Source: Pandora Inn Chef, Richard Jamrozik, put together this winning dish in the St Austell Brewery Signature Dish Competition 2003.

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MAINE SEAFOOD STEW

2 1/2 pounds cod filet cut into 1-inch chunks
1 pound Maine shrimp, peeled and deveined
One 2-pound lobster, cut through the shell in pieces
16 medium scallops
2 pounds mussels, scrubbed and debearded
24 littleneck clams
1/2 cup olive oil
1 large onion cut into 1/4-inch dice
4 medium cloves garlic smashed, peeled, and coarsely chopped
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1 medium bunch flat-leaf parsley
1/3 cup tomato paste
6 medium tomatoes peeled, seeded, and diced
1 teaspoon fresh thyme
1 pinch saffron threads
3 cups dry red wine
1 pound white fish bones

In a small saucepan, cover the fish bones with water. Bring to a boil. Lower the heat and simmer for about 30 minutes. Strain the liquid and reserve one cup and add the saffron threads to steep.

In a large pot, place the olive oil, onion, garlic, mushrooms, and half of the parsley and thyme. Saut the ingredients over medium heat about 10 minutes until the onions become translucent. Be careful not to burn the garlic. Raise the heat slightly and stir in the tomato paste; cook for about 1 minute. Add the tomatoes and continue cooking for about 3 minutes.

Add 2 cups of the dry red wine. Bring to a boil. Add the clams and cook until they begin to open, about 5 minutes. Add the cod, shrimp, scallops, mussels, and lobster. Cook for 4 more minutes or until seafood is cooked through.

Transfer seafood to a platter and stir in the remaining red wine, reserved fish stock, and salt and pepper to taste. Add remaining parsley and thyme and heat through. Divide seafood evenly among the bowls and top with broth. Garnish with lemon wedge.

Makes: 8 main course servings
adapted from source: Oakland House Seaside Resort

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CASCO BAY SEAFOOD MEDLEY

Butter
3 md Lobster tails; split
1/2 lb Ounces haddock. diced
1/4 lb Crabmeat
1/4 lb Shrimp
1/4 lb Bay scallops
Onion salt to taste
White pepper to taste
1 ds Dry vermouth
1 qt Half & half cream

In a medium-sized saucepan, melt butter. Add all the seafood and saute until firm but tender. Add the onion salt and pepper. Transfer the seafood to a soup pot and add the cream and vermouth. Let simmer, stirring occassionally until ready to serve.

Serves 4-6.
Adapted from: Recipes from Maine with Love.

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GREEK ISLE SEAFOOD MEDLEY

3 tablespoons olive oil
2 cloves garlic, minced
2 shallots, chopped
1/2 pound scallops
4 to 6 medium tomatoes, diced
1/2 cup sugar
1 cup cream sherry
1 tablespoon TABASCO brand Garlic Pepper Sauce
1 1/2 teaspoons TABASCO brand Habanero Sauce
1/2 pound shrimp, peeled and deveined
1/2 pound crabmeat
1/2 pound calamari, cleaned and sliced
2 dozen littleneck clams in shells, cleaned well
1 tablespoon chopped fresh dill
8 ounces pitted kalamata olives, sliced
2 (1-pound) bags angel hair pasta, cooked according to package directions
8 ounces feta cheese, crumbled
1 lemon, cut into wedges

Heat oil in a large saut pan over medium-high heat; add garlic, shallots, and scallops and cook until scallops begin to brown slightly. Add tomatoes and cook, uncovered, about 20 minutes.

Stir in sugar, sherry, and TABASCO Garlic and Habanero Sauces, then add shrimp, crabmeat, calamari, clams, dill, and olives. Cover and cook until clams open, about 4 to 6 minutes; reduce heat to a simmer and remove any unopened clams. Serve over hot pasta. Top each serving with feta cheese and a squeeze of fresh lemon.

Makes 6 to 8 servings.
Adapted from the following source: Finalist in the third national TABASCO Cook & Ladder Competition. Submitted by Firefighter Thomas Papoutsis, Fairfax County Fire & Rescue, Virginia.