(Good Video to see just how easy it is to do at home ...they are great

just lightly seasoned but if you want to dress them up this sauce will do the trick)

Seared Scallops with Orange and Jalapeno Dressing – Hot, But Not

Ingredients (for 4 scallops):
2 small jalapeno, brunoise cut
1 sweet orange, sectioned
1/4 cup rice vinegar
2 tbsp olive oil
1/2 tsp sambal (Asian red chili condiment), optional
1 tbsp vegetable oil
4 day boat scallops
salt to taste

Casa Herradura Bay Scallop Ceviche

Ingredients

Directions

Tequila Ceviche with Shrimp and Scallops

Add all the ingredients, except the coconut halves, into a large bowl. Cover with plastic wrap and place into refrigerator, allowing the ceviche to marinate. After about 20 to 25 minutes, pour the ceviche into coconut halves, if desired.

Grilled Scallop "Ceviche"

NOT TRADITIONAL AS THE SCALLOPS ARE ALREADY COOKED

Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer.

Prepare grill for direct-heat cooking over high heat.
 

Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes. Transfer to a plate and cool slightly.
 

While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop enough segments to measure 1/4 cup and transfer to a large bowl (reserve remaining orange for another use). Stir in lime juice, cucumber, shallot, jalapeño (to taste), and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.

PAN FRIED SEA SCALLOPS 

large sea scallops
butter
minced garlic
lemons
parsley
paprika

Clean scallops.

Melt 3-4 tbsp butter in skillet. Add scallops and minced garlic to skillet.

Allow to cook for a 3-4 minutes, turning over. As scallops begin to
brown slightly, squeeze fresh lemon over scallops.

Sprinkle with parsley and paprika to taste. Cook to desired browness
and add additonal lemon and butter if needed.

Do not allow scallops to burn. Add more butter if needed for moisture.
 Let scallops turn very brown on each side.

Serve alone or over your favorite pasta.

GRILLED SEA SCALLOPS 

18 sea scallops
3 limes
1/4 lb. unsalted butter, melted
2 tbsp. lime juice

Cut limes into quarters. Alternately place 3 scallops
 and 2 lime wedges on each skewer. Combine melted butter and lime juice.

Grill over a medium-high flame for 3 to 4 minutes, basting frequently.

SCALLOPS AND GINGER LIME SAUCE 

1/2 c. dry white wine
1/2 c. unsalted chicken broth
2 tbsp. minced shallots
1 tsp. grated fresh ginger
1/4 tsp. grated lime peel
1 1/2 lb. scallops, 1 to 1 1/2 inch diameter (sea scallops work best)

In a wide pan combine wine, broth, shallots, ginger, and lime peel . Boil uncovered until reduced by half. Stir in whipping cream and boil until reduced to 3/4 cup. Over medium heat add butter all at once and blend totally in sauce. Keep warm. Rinse scallops and pat dry. Thread onto skewers so they lie flat horizontally. Spray scallops and broiler rack with spray. Broil scallops 4 to 6 inches from heat and turn once until opaque throughout 7 to 10 minutes. Pour sauce onto a warm platter lay scallops in sauce. Serve with rice. Makes 6 servings. For an alternative simmer scallops in sauce for 15 to 20 minutes.

Seared Sea Scallops

Ingredients

Directions

In a very hot pan with olive oil, sear the scallops; season with salt and pepper.

Saute spinach with garlic and white wine to scald the spinach.

In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.

Corn Flapjacks:

Combine all ingredients. On a griddle using pan spray,
drop 1 ounce of batter. Cook until golden brown.

Orange Honey Butter:

Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.

Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.

Hawaiian Nairagi Poke Recipe Video

Grilled Hawaiian Nairagi

with Pineapple Salsa

1 1/2 lb Hawaiian Nairagi fillet (striped marlin)
1/2 cup soy sauce
2 tbsp fresh lime juice
1 tsp grated lime rind
1/4 cup brown sugar
2 tbsp dark rum
1 Hawaiian red pepper, seeded and minced

Fresh Pineapple Salsa:
1/2 fresh pineapple, chopped
1/2 cup chopped Maui onion
1/4 cup chopped red bell pepper
1 clove garlic, minced
2 tbsp chopped fresh marjoram or basil
1 red pepper, seeded and minced
2 tbsp fresh lime juice
1 tsp grated lime rind

Cut fish into four serving portions. Combine soy sauce, lime juice, lime rind,
 brown sugar, rum, and red pepper; mix well and pour over fish.

Marinate for an hour, turning occasionally. Basting frequently with marinade, broil or barbecue fish. Allow 10 minutes cooking time per inch of thickness of fish, or until fish flakes easily. Serve with Fresh Pineapple Salsa.

Grilled Nairagi W/

Ginger-Miso-Butter Sauce

2 Tbsp unsalted butter

1 1/2 Tbsp White Miso paste

1 Tsp freshly grated ginger

1 clove garlic, crushed

1 Tbsp lemon juice

1/4 cup white wine or chicken stock

1 tsp shoyu
In a small saucepan, over low heat, melt butter and stir in miso paste and other ingredients until smooth, about 2-3 minutes. Spoon over cooked fish or vegetables.

Store Hours Mon. - Thurs 9 AM-9 PM Fri. & Sat. 9 AM -10 PM Sunday 10 AM - 6 PM

AHI = Yellowfin Tuna

Seared Ahi Tuna Salad

For dressing

Wontons we have them in the store!

Make dressing:
Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper.

Make wontons:
Pour oil into heavy medium saucepan to depth of 1 inch. Heat oil to 375°F. Working in batches, fry wonton strips until golden and crisp, about 1 minute. Using tongs, transfer wonton strips to paper towels; drain. Sprinkle with salt and pepper. (Dressing and wonton strips can be made 2 hours ahead. Let stand at room temperature.)

Place tomatoes in small bowl. Add 2 tablespoons dressing and toss to coat. Cook carrots and peas in medium pot of boiling salted water until crisp-tender, about 30 seconds. Drain, rinse with cold water and pat dry. Place in medium bowl; toss with 2 tablespoons dressing.

Stir sesame seeds in heavy large skillet over high heat until seeds are pale golden, about 2 minutes. Transfer seeds to large plate. Sprinkle fish with salt and pepper. Dip fish into seeds, coating on all sides and pressing fish so that seeds adhere. Return same skillet to high heat. Brush skillet with some of deep-frying oil. Add fish to skillet and sear until fish is just opaque in center and coating is deep brown on outside, about 3 minutes per side. Transfer fish to work surface.

Mound lettuces on 4 plates. Thinly slice fish; arrange fish, slices overlapping, on lettuces. Surround lettuces with tomatoes, carrots and peas, dividing equally. Drizzle each salad with some dressing. Garnish with wonton strips. Serve, passing any remaining dressing separately.

Seared Ahi Tuna Recipe

2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)

Method

1 Mix the marinade ingredients together and coat the tuna steaks
with the marinade, cover tightly, and refrigerate for at least an hour.

2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)

3 Remove from pan and slice into 1/4-inch thick slices.
Sprinkle with a few green onion slices.

Can serve plain, with white rice, or over lettuce or
thinly sliced cabbage or fennel. Shown served over sliced fennel salad.

Honey Lime Glazed Grilled Ahi

This very simple glaze recipe is great paired with meaty Ahi tuna fillets. The tangy limes and the sweet honey work so well with the subtle smokiness from the grill. This grilled Ahi tuna recipe is best if the fish is cooked medium-rare.

Makes 4 Honey Lime Glazed Grilled Ahi Tuna Fillets

Ingredients:

Preparation:

Jerry's keep it simple stupid

while not putting the fish at risk of burning methods!

#1 Good Olive Oil (please don't use anything you have purchased in the grocery)

a little finely sliced red onion and a some Pink Sea Salt from Australia!

#2  Soy sauce and Wasabi

#3 Sashimi with Soy Sauce, Sesame Seeds, and Chives

Game plan: To maintain the quality of the fish, serve it on chilled plates and keep the sashimi in the refrigerator until you are ready to slice it.

INGREDIENTS

INSTRUCTIONS

Beverage pairing: Tozai Junmai Living Jewel Sake, Japan. Of course it’s natural to think of sake when eating sashimi. But sake does indeed have an ethereal delicateness that just seems to perfectly embellish the creamy texture and pillowy softness of good fish.

 

Ono = Wahoo = White Steak

Pan Seared And Baked Hawaiian Wahoo-Ono

This recipe can be done inside or on your grill. If grilled, expect the cooking time to be 4 to 5 minutes per side. Ono provides a great canvass for all kinds of side dishes from fried rice to Asian vegetable sautee.

Ingredients:

Hawaiian Wahoo (Ono) 4/6oz or 8/9oz Fillets

2 Tbsp Smoked Paprika Rub

Olive Oil

Sea Salt

Black Pepper

Lemon wedges for garnish

Instructions:Spray pan with nonstick spray or brush with olive oil to prevent sticking.

Preheat on med-high for about five minutes.

Pre-Heat Oven to 350 F

Sprinkle the Salt, Pepper & Smoked Paprika Rub on the meat side of the Ono.

Place fillets on grill skin side down and cook, turning once or twice 3-4 Minutes per side.

Move Pan to Oven for 4 to 5 Minutes to finish.

Fish is done when the Ono flakes easily.

Squeeze on fresh lemon and serve hot.

 

Jerry's Quick and Dirty Method

for Ono and Swordfish

I grew up on these two fish back in Florida

the Hawaiian version is really is a treat!

Jerry's quick and dirty method is to use this Nellie and Joe's Mojo Crillo that we sell in the store.  I'll marinate chicken in a zip lock bag all day but Lime Juice will cook the fish just like Ceviche!  My suggestion is to brush some on both sides a half hour before grilling!  then after it comes up to room temp add sea salt and fresh ground pepper! Then follow the cooking instructions instructions in the above recipe adding that I would brush the marinade on the fish when you turn it the first time and use a little finishing salt to top it off.

Yes it comes out of a bottle but I have thrown a lot of dinners where used this

Mojo Crillo and told the guests it was a secret family recipe ...great stuff!

 

Cajun Ono Marinade

• 1/2 cup butter, melted
• 1/2 cup extra virgin olive oil
• 6 fresh garlic cloves
• 1/2 cup fresh cilantro or parsley
• 2 tablespoons cajun seafood seasoning
• 1 lemons, juice of
• 6 wahoo/ono fillets, about 1/2 inch thick
• 1 to taste lemon wedges (to garnish)

 

1. 1 Spray grill with nonstick spray or brush with vegetable oil to prevent sticking. Preheat on high for about 10 minutes.
2. 2 Mix first six ingredients in a blender. Purée into a smooth sauce.
3. 3 When ready to cook, brush both sides of fillets with sauce. Place fillets on grill and cook, turning once or twice. Brush more sauce as needed.
4. 4 Fish is done when it flakes easily (about 5 minutes). Serve with lemon wedges.

 

Pan-Seared ONO or Swordfish with Salsa Verde

• 1 lemon
• 2 teaspoons drained capers
• 1/4 teaspoon minced garlic
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 2 tablespoons chopped fresh cilantro sprigs
• 2 tablespoons chopped fresh parsley leaves
• 1/2-inch-thick halibut steaks with skin (about 1 pound total)
• Garnish: lemon wedges

Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.

Pat fish dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook fish, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve fish topped with salsa verde and garnished with lemon wedges.

 

 

Shutome (Swordfish) with Macadamia Ingredients:

• 2 shutome (swordfish) filets
• salt and white pepper
• 1 egg yolk
• 4 tablespoons coarsely ground macadamia nuts
• 1 tablespoon chopped parsley
• butter or olive oil for sautéing
• 2 tablespoons clarified butter
• 1/2 cup dry sherry
• juice of 1/4 lemon

Preparation:

Season fish filets with salt and pepper.
Brush filets with egg yolk and press nuts into both sides of the fish.
Sprinkle with parsley.
Sauté fish in butter or olive oil for approximately 3 minutes per side.
Remove from pan and keep warm.
Add clarified butter, sherry and lemon juice to pan drippings.
Heat and pour over fish.
Serve immediately.