1 pound fresh sea scallops

2 tablespoons all-purpose flour

1 to 2 teaspoons blackened steak seasoning or Cajun seasoning

1 tablespoon cooking oil

1 10-ounce package prewashed spinach

1 tablespoon water

2 tablespoons balsamic vinegar

1/4 cup cooked bacon pieces

Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.  Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon.   

1 Tbsp. vegetable oil

2/3 cup vertically sliced onion

1 1/2 Tbsp. minced peeled fresh ginger

1 Tbsp. grated orange rind8 garlic cloves, minced

4 (6-oz.) mahi mahi fillets

1 Tbsp. grated lemon rind

1 Tbsp. fresh lemon juice

1 Tbsp. low-sodium soy sauce

1 tsp. sherry vinegar or white wine vinegar

1 tsp. honey

1/2 tsp. dark sesame oil

1/4 tsp. salt

4 cups (about 1 1/4 pounds) asparagus, 1″ slices

1/4 cup coarsely chopped dry-roasted cashews

2 Tbsp. chopped fresh cilantro

2 cups hot cooked brown rice

Orange rind strips (optional)

NOTE: You can substitute any firm-fleshed, non-oily fillets such as monkfish, tilapia, cod or grouper.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion; sauté 1 minute. Add ginger, orange rind, and garlic; sauté 1 minute. Add fish; cook 3 minutes on each side or until lightly browned, stirring onion mixture in pan constantly to prevent burning. Sprinkle fish with lemon rind and juice.2. Combine soy sauce, vinegar, honey, sesame oil and salt in a medium bowl; add asparagus and cashews, tossing well to coat. Add asparagus mixture to pan; cook 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with cilantro; serve over rice. Garnish with orange rind strips, if desired.

4  Servings

Grilled shrimp:

3 pounds jumbo shrimp

1/4 cup dry white wine

1 tablespoon extra-virgin olive oil

6 garlic cloves

5 small hot red chile peppers, seeded and thinly sliced

Piri-piri sauce:

1/2 cup white wine vinegar

1/4 cup extra-virgin olive oil

1/2 teaspoon salt

4 small hot red chile peppers, seeded and chopped

Cooking spray

To prepare grilled shrimp, peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp. Combine shrimp, wine, 1 tablespoon oil, garlic, and thinly sliced peppers in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning bag occasionally. To prepare piri-piri sauce, combine vinegar, 1/4 cup oil, salt, and chopped peppers; stir well with a whisk. Prepare grill. Remove shrimp from bag; reserve marinade. Thread shrimp onto each of 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 7 minutes on each side or until done; turn and baste frequently with reserved marinade. Remove shrimp from skewers; toss with 1/4 cup piri-piri sauce. 

Salmon:

1 teaspoon olive oil

1/2 cup chopped shallots

2 garlic cloves, minced

2 cups coarsely chopped cremini mushrooms (about 1/2 pound)

1/2 cup dry sherry

1 cup (4 ounces) cubed fontina cheese

1/4 cup (1 ounce) finely shredded fresh Parmesan cheese

2 teaspoons chopped fresh thyme

6 (6-ounce) skinned salmon fillets (about 1 inch thick)

Cooking spray

1/4 cup dry white wine

1/4 teaspoon salt

1/4 teaspoon black pepper

Hazelnut-Herb Couscous:

1/4 cup (1 ounce) shaved fresh Parmesan cheese

2 teaspoons chopped flat-leaf parsley

Basil sprigs (optional)

To prepare herb jus, combine first 4 ingredients in a saucepan over high heat. Bring to a boil; cook until reduced to 1/4 cup (about 8 minutes). Add fennel and broth. Bring to a boil. Reduce heat; simmer until reduced to 2 cups (about 30 minutes). Add 1 teaspoon thyme, chopped basil, and rosemary; simmer 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.

Preheat oven to 375 degrees.

To prepare salmon, heat oil in a nonstick skillet over medium-high heat. Add 1/2 cup shallots and 2 minced garlic cloves; saute 1 minute. Add mushrooms; saute 2 minutes. Add sherry; cook 4 minutes or until most of liquid evaporates. Remove from heat; cool completely. Stir in fontina, shredded Parmesan, and 2 teaspoons thyme. Cut 1 (3/4-inch-deep) diagonal slit from the center of 1 fillet; cut another slit in the opposite direction to form an X. Pull back salmon to form a pocket. Repeat with remaining fillets. Stuff 1/3 cup cheese mixture into each pocket. Place fillets on a jelly-roll pan coated with cooking spray. Drizzle with white wine, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 375 degrees for 15 minutes or until the fish flakes easily when tested with a fork. Serve with herb jus and Hazelnut-Herb Couscous; sprinkle with shaved Parmesan and parsley. Garnish with basil sprigs, if desired.

6  Servings