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.
we sell live glass eel (anguilla rostrata) from us (gulf of mexico mar-may) and canada (new brunswick apr-jun)
capable of delivering over 15,000 kg in season from the said places.
We sell live eel (anguilla rostrata) from us (gulf of mexico)mar-nov and canada (new brunswick) apr-dec
capable of delivering over 3,000 - 4,000 kg per week must take all sizes 150g -up (no sorting).
Whole gutted, head on, scales on, fins and tail on, individually wrapped, 300-455 grs, 456-680 grs, 681-907 grs, 908 and up, 13% glaze, 60 lb/27.2 kg master case.
1. Pacific hake landfrozen 200 -300gr or 400 -500gr
Packaging 10, 15, 20 kg
2. Mackerel 100 - 300gr or 300 - 400gr
Packaging 10, 15, 20 kg
3. Chum salmon 6-9 lbs
Large packaging of 500kg
- sardine cans 125gr in oil
- minimum 70% fish
- maximum 6% water
- can without any mark for private labeling
- packed in boxes
- easy open
Thanks for your help,
Anthony m. Cottone
(561) 929-1668 cell
(561) 208-6089 fax
2400 sw 22 ave #512
Delray beach, fl 33445
