Seafood Recipes

A scrumptious dish made with shrimp, tomatoes and celery that is best served over rice.

Italian baked squid stuffed with creamy ricotta, wilted spinach, and chopped tentacles, braised in white wine and plum tomatoes. A classic trattoria dish that turns simple calamari into an elegant dinner.

Sauteed sturgeon topped with a silky vermouth and dill butter sauce. A restaurant-style fish dinner with a classic French-inspired reduction.

Whole trout stuffed with spinach, pine nuts, and sherry, then baked in parchment with white wine and butter. A 30-minute elegant fish dinner with Florentine filling.

Sautéed snails with red kidney beans, shallots, garlic, fresh chilies, and a splash of Pernod in beef stock. A bold masterchef-level Spanish-inspired dish that serves 8.

Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.

Classic lobster Newburg with whole boiled lobsters in a rich sherry, brandy, and cream sauce thickened with egg yolks. Served over toast points.

thoroughly enjoyed this recipe. I found it very easy to prepare. I served this recipe with angel hair pasta and it has become a favorite.

Baked salmon with olives that adds a sophisticated look to your dinner!

Shell-on shrimp stuffed with herb-loaded Creole compound butter made from garlic, shallots, oregano, thyme, and three peppers, then grilled until pink and sizzling. New Orleans flavor in 30 minutes.

Creamy Italian seafood risotto with shrimp, scallops, shiitake mushrooms, and Roma tomatoes. Arborio rice slow-stirred with chicken broth and white wine until silky.

A succulent dish made with bay scallops, pine nuts and fresh basil that's perfect for a dinner with friends.

Scallops Florentine with bay scallops baked in a creamy spinach-Parmesan sauce with pasta shells and nutmeg. A rich seafood pasta bake ready in under an hour.

Garlic butter shrimp scampi with lemon, herbs, and orange liqueur reduced into a concentrated sauce. Served over pasta or rice for a quick, elegant seafood dinner.

Tender whitefish fillets baked in white wine and Dijon mustard, topped with earthy fiddlehead ferns and finished with a swirl of butter. Spring on a plate in just 25 minutes.

The recipe blends equal amounts of gueuze and Chardonnay to make these mussels fragrant, and adds Cajun spices for heat. We suggest a farmhouse ale in the Flemish tradition to pair with the mussels.