RECIPES

June 22 2016

Razor Clams with Chiles and Garlic

Provided by Saveur.com

Razor clams take well to quick-cooked preparations like this one, a popular order at Bar Pinotxo, a tapas counter in La Boqueria, Barcelona's covered market.

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November 18 2015

Oyster Stuffing

Provided by Saveur.com

We've always been partial to traditional New England-style stuffing, particularly when it's made with smoky cured pork and oysters.

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October 14 2015

Broiled Oysters with Speck

Courtesy of David Seigal, Executive Chef of Cull & Pistol Oyster Bar

Warm oysters with melted cheese and a hint of smoke from sliced Speck makes a spectacular appetizer for cocktail parties. 

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April 10 2015

Summer Seafood Ceviche

Provided by Mel & Sheryl London

A colorful blend of seafood for hot weather keeps the cook cool. Prepare at least 12 hours before serving.

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April 10 2015

Stuffed Mushroom Caps with Scallops

Provided by Mel & Sheryl London

A creamy scallop is tucked into each coffee-colored, cup-like cremini mushroom cap.

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April 10 2015

Steamed Clams with Spanish Chorizo & Mint

Provided by Mel & Sheryl London

Fast, easy, festive and savory, this recipe serves 2 generously. For 4, just double the amount of clams. If you wish, this recipe can also be made with cockles or Manila clams.

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April 10 2015

Seared Scallops w/ Shallots & Wine

Provided by Mel & Sheryl London

Rice flour is the secret to perfectly golden, seared sea scallops in this quick and simple recipe: crisp on both sides and slightly soft in the center.

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April 10 2015

Seared Scallops with Brown Butter & Chive Sauce

Courtesy of Lobster Place/Cull & Pistol Test Kitchen

For an easy weeknight dinner, one of our go-to favorites has to be seared scallops.  We’ve played around with a couple different approaches to getting that perfect caramelized crunch and deep dark char and the recipe that we’ve posted here is the clear winner.  I cooked it up the other night with a brown butter chive sauce and served it over some sautéed chard along with a little couscous on the side.  Simple and delicious.

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April 10 2015

Seafood Fideos

Provided by Mel & Sheryl London

Fideos in Spanish, or vermicelli and fedelini in Italian, are the same – very thin strands of noodles sold in nests or coils. The dish is called “Fideua” and like paella, it supposedly originated in Valencia, though it uses noodles with seafood instead of rice.

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April 10 2015

Sea Scallops with Chinese Black Beans & Garlic

Provided by Mel & Sheryl London

The Chinese serve the entire scallop along with the flavorful roe. In the United States we eat only the adductor muscle, which is known as the sea or bay scallop.

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April 10 2015

Scallops and Sweet Potatoes

Provided by Asha Pagdiwalla

Scallops and Sweet Potatoes is my whimsical play on the shape, texture and flavors of the mussel and vegetable. The mild sweetness of Asian white sweet potato complements the sweetness of the fresh scallop. Served on a bed of Radish "Pesto," Fresh Orange Slices and Pickled Radishes with Fresh Orange Juice squeezed over, it is a well-composed dish of different flavors that pair beautifully together.  

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April 10 2015

Sautéed Sea Scallops with Red Pepper, Ginger & Chives

Provided by Mel & Sheryl London

Talk about fast food! You can’t beat dinner that cooks in under 5 minutes. Prepare some rice first and stir ¾ cup of tiny, cooked green peas to make a colorful bed for scallops and sauce.

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April 10 2015

Nantucket Bay Scallops w/ Brown Butter & Shallots

Adapted from The New York Times Dining Out

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April 10 2015

Mussels Marniere

Provided by Mel & Sheryl London

A simple, classic Bistro recipe, usually served with prommes frites (French fries) and eaten with mad abandon!

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April 10 2015

Mussel and Potato Salad with Capers

Provided by Mel & Sheryl London

There is a French mussel and potato salad called Moules Francillon which calls for Champagne and bits of black truffles – two prohibitively priced ingredients for these times. Our version eliminates the costly ingredients, but it’s just as good.

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April 10 2015

Linguine in Clam Sauce w/ Smoked Chorizo & Sundried Tomatoes

Courtesy of Lobster Place/Cull & Pistol Test Kitchen

This perfectly briny and slightly spicy garlic-clam sauce combines the smokiness of chorizo and the sweetness of sun-dried tomatoes to create a simple pasta dish that never fails to impress. Don’t forget to have a warm and toasty baguette on hand to sop up that sauce at the end.

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April 10 2015

Herbed Mussel Chowder

Provided by Mel & Sheryl London

A soothing, special and elegant treat for a chilly fall night. Serve with a crusty baguette and a glass of wine to make the stresses of the day evaporate.

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April 10 2015

Crisp-Fried Deviled Oysters

Provided by Mel & Sheryl London

Basil wrapped oysters are first dipped in a fiery Tabasco-spiked mustard base, then rolled in a mixture of flour, bread crumbs and cornmeal. The result is a crisp & spicy exterior tempered by the sweetness of basil and a creamy oyster prize within.

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April 08 2015

Cod & Clams in a Garlic Parley Sauce

Provided by Mel & Sheryl London

 Delicate, tender, flaky and meaty cod is paired with small briny clams in a verdant parsley and garlic sauce.

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April 08 2015

Clams Oreganata

Courtesy of Lobster Place/Cull & Pistol Test Kitchen

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April 08 2015

Clam Toast

Provided by David Seigal, Executive Chef of Cull & Pistol

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April 08 2015

Broiled Sea Scallops with Garlic, Ginger & Breadcrumbs

Provided by Mel & Sheryl London

Tender sea scallops paired with crisp, assertively flavored golden bread crumbs are a textual wonder.

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April 08 2015

Baked Mussels with Mozzarella & Pancetta

Provided by Mel & Sheryl London

A hint of smoky Italian pancetta and delicate mozzarella are mixed with garlic and parsley flavored bread crumbs to top each succulent baked mussel.

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April 07 2015

Baked Oysters with Bacon, Red Pepper & Shallots

Provided by Mel & Sheryl London

There are some people who love the taste but not the texture of raw oysters. This recipe is designed for them.

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