3 pounds croaker, cleaned
1 cup yellow cornmeal
11/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard 1/4 teaspoon onion powder
3 teaspoons lemon juice
1 cup milk
Bacon fat for frying or
substitute your favorite oil
Lemon wedges for garnish
Wash fish and pat dry. Combine cornmeal and seasonings. Dip fish in milk and then roll in seasoned cornmeal. Place fish in a single layer in hot bacon fat/oil in a 12 inch skillet. Fry at a moderate heat for 4 to 5 minutes or until brown. Turn carefully. Fry 4 to 5 minutes longer or until brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with lemon wedges. Serves 6.
8 tablespoons melted butter
1 pound Wanchese Scallop Medallions™
1/4 cup of seasoned bread crumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon parsley
2 cloves garlic, chopped
2 tablespoons grated parmesan cheese
Preheat oven to 400 degrees F. Pour melted butter into
a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, parsley, minced garlic and parmesan cheese. Sprinkle this mixture over the scallops. Bake in preheated oven until scallops are firm, about 20 minutes. Serves 2.
8 oz uncooked fettucine pasta
5 tablespoons olive oil
1/4 cup onion, chopped
Salt and pepper to taste
3 teaspoons grated parmesan
2 tablespoons of pesto
2 cloves garlic, chopped 1/4 cup green bell pepper
3 teaspoons dry white wine
3 teaspoons lemon juice
8 oz of Wanchese Bacon
Wrapped Scallop
Medallions™
Cook pasta in a large pot of boiling water and drain. Stir in pesto sauce and 2 tablespoons of olive oil. Meanwhile in a large skillet sauté onion and garlic in 3 tablespoons olive oil until soft. Add green pepper. Cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste. Add scallops and simmer for 2 to 3 minutes. Toss the pesto pasta and scallop sauce together. Sprinkle with grated
parmesan cheese. Serves 2 or 3.
8 ounce uncooked linguine
14 ounce crushed tomatoes in puree
8 ounce Wanchese Bay Scallops
1/4 teaspoon hot red pepper flakes
2 tablespoons fresh chopped parsley
1/2 teaspoon dried oregano
1 teaspoon dried basil
2 cloves garlic finely chopped
Salt and pepper to taste
1/4 cup grated parmesan cheese
Prepare pasta according to package directions. While pasta is cooking, add tomatoes to large sauce pan until simmering. Add scallops and garlic, simmer in sauce for 3 to 4 minutes. Stir in red pepper flakes, parsley, oregano and basil. When pasta is done drain well. Toss pasta with sauce. Season to taste with salt and pepper. Top with parmesan cheese and serve immediately. Serves 2.
8 ounces pasta or rice
1 tablespoon unsalted butter
1/2 cup onion finely chopped
1 cup dry white wine
2 tablespoons white wine vinegar
3/4 cup heavy cream
1 tablespoon finely chopped parsley
Salt and pepper
1/2 pound Wanchese Sea Scallops
Cook pasta or rice according to directions. In a medium
skillet, melt butter over medium heat and cook the onion
for 2 to 3 minutes. Add the wine and vinegar. Bring to a
simmer. Cook liquid until it starts to thicken. Stir in the
parsley, salt, pepper and scallops. Simmer the scallops
for about 2 minutes or until done. Serve immediately
over pasta or rice. Serves 2.
