Recipes

Recipes From Our North Hampton Employees

Citrus Scallops & Pea Shoots

Ingredients

2 tablespoons extra-virgin olive oil
14 fresh sea scallops, patted dry with paper towels
2 blood oranges, segmented with their juice
1/2 Meyer lemon, juiced
1 bunch pea shoots
Salt
Freshly ground black pepper

Directions

In a saute pan over high heat, add the olive oil. Add the scallops and cook until browned on 1 side. Flip the scallops and cook 2 minutes more. Deglaze pan by adding the blood orange segments and both juices. Place on 4 serving plates. Garnish with pea shoots and season with salt and pepper, to taste.

Courtesy of Mark in our Meat & Seafood Department

Avocado Feta Dip        

        
1 Tbls    Red Wine Vinegar
1 Tbls    Olive Oil
1    Ripe Avocado, Chopped
2    Plum Tomatoes, Chopped
1/4 Cup    Red Onion, Chopped
3-4 Sprigs Oregano, Chopped
3-4 Sprigs Flat Parsley, Chopped
1-2 Cloves Garlic, Minced
4 Oz    Feta Cheese
        
Mix all ingredients, then mix in Feta.        
Let stand for 1-2 hours in refrigerate.        
        
        
Courtesy of Donna, Our Produce Manager    


    

Chili Rubbed Salmon with Citrus Salsa

From Food Network Kitchens

Prep Time:  30 min
Cook Time:   7 min
Level:  Intermediate
Serves: 4 servings

Ingredients
1 tablespoon minced red onion
2 tablespoons freshly squeezed lime juice
2 teaspoons honey
2 teaspoons extra-virgin olive oil, plus more as needed
1/2 teaspoon kosher salt, plus more for fish
1 grapefruit
2 blood oranges
1 jalapeno chile, stemmed, seeded, and minced
1/4 medium jicama, peeled and julienned, about 1 1/4 cups
1/2 cup fresh coriander leaves (cilantro), coarsely chopped
4 (6-ounce) salmon fillets
1/4 teaspoon chili powder
8 corn tortillas, warmed (see Cook's Note)

Directions

Preheat the broiler to high. Soak onion in a bowl of very cold water.

In a medium bowl, whisk together the lime juice, honey, 2 teaspoons
of oil, and 1/2 teaspoon of salt.

Trim the top and bottom off the grapefruit to expose the inner fruit.
Following the curve of the fruit cut off the skin and white pith.
Cut the segments free from the membrane and add to the dressing.
Repeat with the oranges.
Add the jalapeno, jicama, and fresh coriander to the citrus mixture.
Drain the onions and stir to combine evenly.
Position a broiler pan about 6 inches from the broiler and preheat.
Lightly brush the salmon with the olive oil.
Sprinkle top of the fish with the chili powder and season with salt, to taste. Carefully lay fish, skin-side down, on the hot broiler pan.
Broil the fish until just firm and brown, about 7 minutes.
Remove pan from the broiler; set the salmon aside on the hot pan to finish
cooking, about 5 minutes more.
Divide the fish among plates and serve with the salsa and tortillas.
 
Cook's Note: Our favorite way to warm tortillas is in the microwave.
Wrap the tortillas in paper towels and heat on full power until pliable
and hot, about 30 seconds.

Per Serving: Calories: 467; Total Fat: 14 grams; Saturated Fat: 3 grams;
Protein: 41 grams; Total carbohydrates: 44 grams; Sugar: 16 grams;
Fiber: 8 grams; Cholesterol: 77 milligrams; Sodium: 464 milligrams

Provided by Mark in our Meat & Seafood Department from www.foodnetwork.com