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By
Trader Vics
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Recipe for Mimosa Prawns. These butterflied prawns, glazed under the broiler with garlic butter, are an appetizer that has been pleasing crowds forever at Trader Vic's. |
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By
Lobster Anywhere
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Recipe for Shrimp and Scallop Scampi. This recipe is great served with rice pilaf. You can also make it a day ahead of time and reheat. |
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By
Chef Jacques Mokrani
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Recipe for Scallops in Champagne Sauce. While Chef Jacques Mokrani has retired and his Napa Valley restaurant forever closed, we have his fabulous scallop recipe to remember him by. |
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By
Stu Stein with Mary Hinds and Judith H. Dern
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Recipe for Maple Cured Wild King Salmon. Serve with Maple-Mustard Dressing, baby greens and toasted brioche and you will impress. |
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By
Chef Pascal Olhats
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Recipe for Scampi Magali. This recipe comes to us from Newport Beach, California's Restaurant Pascal, which was voted Orange County, CA's number 1 restaurant by the Zagat Guide. |
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By
Lobster Anywhere Company
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Recipe for Ogunquit Maine Baked Scallops. This simple yet elegant recipe is from Ogunquit Maine. |
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By
Jennifer Trainer and Elizabeth Wheeler
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Recipe for Mussels with Herbs. These fabulous mussels are quick and easy to prepare -- even in small spaces like boat galleys and RV kitchens. |
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By
Stella Bowling
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Recipe for Flaky Salmon and Asparagus Tart. This savory tart is great for a luncheon or buffet, and since it can be served hot or cold, it also akes perfect picnic food. |
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By
Mitch Mandell
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Recipe for Thai Style Chicken, Shrimp or Vegetable Pizza. The peanut sauce from this California style pizza is what makes it. You can use chicken, shrimp or leave it as a vegetarian pizza. |
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By
Cheri Sicard
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Recipe for Shrimp Remoulade. This classic sauce, usually served with boiled shrimp, is a traditional New Orleans favorite. |
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