Taste without compromise. BAY SCALLOP BOWL INGREDIENTS 8 oz. thawed Bristol Peruvian Scallops 2 cups prepared rice 2 cups baby arugula 1/2 cup cucumber, sliced thin 1/2 cup carrot, sliced thin 1/2 cup cooked, shelled edamame 1/4 cup shaved red onion 1 Tablespoon garlic, minced 1 Tablespoon ginger minced 2 Tablespoons olive oil 1/2 cup chopped fresh cilantro 1/4 cup orange juice METHOD Cook rice according to instructions on pack. Heat thick bottomed sauté pan over medium heat. Heat oil, then add ginger and garlic. Once slightly toasted, add scallops and cilantro. Spoon oil and cilantro over scallops every 30-60 seconds. Flip scallops after 2-3 minutes and repeat previous step, cook total 4-6 minutes. Remove scallops from pan and add orange juice. Cook until it reduces slightly, about 1 minute. Place scallops back in sauce and coat. Arrange 2 bowls with rice, cucumber, carrots, onion, Edamame, arugula, and finishing with scallops and sauce. Add a little olive oil and lemon juice to taste. Enjoy! YELLOW CURRY SCALLOPS INGREDIENTS 10 oz. thawed Bristol Bay or Sea Scallops 1 jar yellow coconut curry 1/2 cup sliced onion, 1/2 cup sliced carrot 1/2 cup sliced bell pepper or jalapeño pepper 1 tbs minced garlic 1 tbs minced ginger 3 tbs olive oil METHOD Heat oil in cast iron pan or thick bottomed sauté pan on medium-high. When hot, add onion, carrot, pepper, ginger and garlic. Sauté for 2 minutes or until slightly brown. Add coconut curry and bring to simmer. Add scallops, cook 1 minute, flip scallops, cook one more minute and remove from heat. Cover and let sit for 2-3 minutes. Serve with steamed rice. Enjoy! FARRO SALAD LEMON PESTO SCALLOPS INGREDIENTS 7 oz. thawed My Fish Dish Lemon & Pesto Butter Wild Scallops 1 Cup farro rice (rye berries or rice pilaf work as substitute) 2 Tbsp. olive oil 2 Tbsp. lemon juice 1 clove finely-minced garlic 2 Tbsp. roughly-chopped parsley ½ Tbsp. fresh thyme leaves ½ tsp. cracked black pepper ½ tsp. dijon mustard ½ tsp. salt METHOD Take scallops out of package and place on a greased baking dish. Bake for 8-10 minutes at 400° F. Spin baking dish halfway through for even cooking. Cook Farro according to instructions on package. Mix remaining ingredients in a bowl and add cooked farro while still warm. Toss together with vinaigrette and serve with Lemon and Pesto Butter Wild Scallops. BLACKENED SCALLOPS WITH CHIPOTLE VEGETABLE SLAW INGREDIENTS 7 oz. thawed My Fish Dish Blackened & Smoked Butter Wild Scallops 3 cups coleslaw vegetable mix ⅓ cup thinly-sliced red onion ¼ cup thinly-sliced chives 5 Tbsp. mayonnaise 2-3 tsp. canned chipotle peppers in adobo sauce, chopped 1 Tbsp. fresh-squeezed lime juice Salt to taste NOTE: You can also find a chipotle mayo product in most grocery stores if you don’t want to make one. METHOD Take scallops out of package and place on a greased baking dish. Bake for 8-10 minutes at 400° F. Spin baking dish halfway through for even cooking. In a large bowl, combine coleslaw mix and a pinch of salt, then let sit for up to 1 hour to soften. Meanwhile, mix mayonnaise, chives, chipotle, adobe sauce, and lime in a small bowl. Combine coleslaw and chipotle mayo, then serve immediately with Blackened and Smoked Butter Wild Scallops. BAKED SCALLOPS WITH SAUTÉED KALE SALAD INGREDIENTS 7 oz. thawed My Fish Dish Lemon & Herb Butter Wild Scallops 1 5-oz bag baby kale 1 cup thinly-sliced fennel bulb, about ⅛-inch’ thick 5 red radishes, sliced in half 1 Tbsp. finely-minced garlic 3 Tbsp. olive oil ½ cup picked parsley leaves 1 Tbsp. fresh-squeezed lemon juice 1 Tbsp. Butter Salt to taste METHOD Take scallops out of package and place on a greased baking dish. Bake for 8-10 minutes at 400° F. Spin baking dish halfway through for even cooking. In a large bowl, combine coleslaw mix and a pinch of salt, then let sit for up to 1 hour to soften. Heat a large pan over medium-high heat and add olive oil. When you see a little smoke, remove pan from heat and add radishes—cut-side down and surrounded by sliced fennel. Return pan to heat for 2-4 minutes, without stirring, until vegetables brown. Then add garlic, stir, and cook 2-4 minutes. Slowly mix in kale and, once wilted, add butter, lemon juice, parsley, and salt and serve with Lemon and Herb Butter Wild Scallops. TERIYAKI SCALLOPS WITH SOBA NOODLE STIR-FRY INGREDIENTS 7 oz. thawed My Fish Dish Sesame & Seaweed Teriyaki Wild Scallops 2 bunches dry soba noodles. 1 ½ Tbsp. finely-minced garlic 1 ½ Tbsp. finely-minced ginger 2 tsp. sesame oil 1 Tbsp. vegetable oil 1 Tbsp. sriracha sauce 3 Tbsp. sake, white wine, or water ¼ cup sliced scallions ¾ cup oyster mushrooms, cut into ½-inch pieces 2 tsp. toasted sesame seeds (optional) METHOD Take scallops out of package and place on a greased baking dish. Bake for 8-10 minutes at 400° F. Spin baking dish halfway through for even cooking. In a large pot, boil soba noodles until tender and strain under cool water. Then place a large pan on medium heat and add oils, garlic, ginger, and oyster mushrooms. Sauté for 5-8 minutes until browned, add water, and simmer for about 2 minutes. Add in soba noodles for about 3 minutes until warm. Serve with Sesame and Seaweed Teriyaki Wild Scallops and top with scallions and toasted sesame seeds. CONTACT INFO Location: 5 Portland Fish Pier, Portland, ME 04101 Phone number: 207.774.3177 Email: info@bristolseafood.com SIGN UP FOR OUR NEWSLETTER FOLLOW US © 2021 Bristol Seafood. All rights reserved.