20 buttery round crackers, crushed
black pepper to taste
1 teaspoon garlic powder
1 pound sea scallops, rinsed and drained
1/2 cup butter, melted
1/4 cup dry white wine
1/2 lemon, juiced
1 tablespoon chopped fresh parsley, for garnish

Preheat oven to 350F. Lightly grease an 8x8 inch baking dish. Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish. In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops. Bake in preheated oven until scallops are lightly browned, about 15 minutes.
Garnish with chopped parsley.

Cioppino

3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1-1/2 cups white wine
1-1/2 pounds large shrimp - peeled and deveined
1-1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1-1/2 cups crabmeat
1-1/2 pounds cod fillets, cubed

Over medium-low heat melt butter in a large stockpot,add onions, garlic
and parsley. Cook slowly, stirring occasionally until onions are soft. Add
tomatoes to the pot (break them into chunks as you add them). Add chicken
broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover
and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread.

Flounder With Orange Butter

3½ lbs. flounder
3 tbsp. white wine
3 tbsp. lemon juice
3 tbsp. butter
3 tbsp. parsley
1 tsp. black pepper
2 tbsp. orange zest
½ tsp. salt
½ cup chopped scallions

1. Preheat oven to 325F.
2. Sprinkle flounder with salt and pepper.
3. In large baking dish coat the bottom and place fish single layered.
Sprinkle orange zest on top of the flounder. Melt remaining butter in
small pan. Add the parsley and scallions to the butter and pour over
flounder. Then pour in the white wine.
4. Place in oven and bake for 10-15 minutes. When cooked pour the juices into server and everyone can have extra juice.

Grilled Salmon

4 (4 ounce ) filets salmon
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons thinly sliced green onion
1-1/2 teaspoons brown sugar
1 clove garlic, minced
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
1/8 teaspoon salt

Whisk together peanut oil, soy sauce, balsamic vinegar, green onions,
garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place
fish in a glass dish, and pour marinade over all. Cover with plastic wrap,
and refrigerate for 4 to 6 hours.
Preheat barbecue or gas grill. Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

Lemon Pepper Pasta Seafood

1 (8 ounce) package lemon pepper linguine
4 tablespoons olive oil
2 tablespoons chopped garlic
1 tablespoon lemon pepper
1 pound medium shrimp - peeled and deveined
1/2 cup grated Parmesan cheese

Bring a large pot of salted water to boil, add pasta and boil until al dente; drain well. Return the pasta to the pot it was boiled in.
In a medium-size skillet, saute olive oil, garlic, lemon pepper seasoning and
shrimp together. saute until shrimp is finished cooking (when it turns pink). Add the shrimp mixture and Parmesan cheese to the pasta; toss until pasta is
coated.

Crab Cakes

3 lbs. crabmeat
3 large egggs, beaten
3 cups bread crumbs
3 tbsp. mustard, any kind
½ cup mayonaise
2 tbsp. horesradish, prepared
½ cup oil
1 tsp. lemon rind
3 tbsp. lemon juice
2 tbsp. parsley
½ tsp. cayenne pepper
½ tsp. baking powder
2 tsp. fish seasoning

1. In medium bowl combine all ingredients except oil. Shape in to
hamburgers.
2. In fry pan heat oil and cook patties for 3-4 minutes on each side or
until golden brown. Place on paper towel as they are done to soak up some
of the excess oil.
3. Serve as first course or as main course with large salad.

Oysters With Shallot Butter

48 Oysters
4 garlic cloves, minced
1 lb. softened butter
½ green pepper, minced
½ red pepper, minced
¼ cup shallots, minced
¼ cup chives, chopped
Paprika
Romano Cheese
Parsley

1. Open the oysters and place on large cookie sheet or baking dish.
2. In small bowl combine parsley, paprika, chives, shallots, red pepper,
green pepper, butter and garlic.
3. Spoon or spread on the shallot butter over each oyster. Sprinkle with
Romano or Parmesan Cheese.
4. Bake for 20 minutes or until browned and piping hot.

Seafood Casserole

1 lb. crabmeat
1 lb. shrimp
1 scallops
¼ cup Parmesan Cheese
¼ cup bread crumbs
¼ cup chopped shallots
1 stick of butter
1 tsp. salt
½ tsp. pepper
½ cup flour
2½ cups milk
1 cup of sherry

1. In large skillet saute seafood and shallots in 8 tbsp. of butter. Add
in sherry, all but 4 tbsp. Add salt and pepper.
2. In another skillet melt remaining butter. Add in flour to make paste.
Add in the milk and remaining sherry. Stir until smooth.
3. Now combine in large bowl seafood mixture and sauce. Pour into small
individual ramekins (8) or large casserole dish.
4. Sprinkle top of casserole with parmesan cheese and bread crumbs.
5. Bake at 400F for 30 minutes.

Shrimp Scampi With Fettucine

2 lbs. fettucine
4 lbs. shrimp, cooked and deveined
1 large onion, finely chopped
½ cup parsley
2 tsp. worcestershire sauce
1 tsp. tarragon
¼ cup lemon juice
8 garlic cloves, chopped finely
1 cup butter
¼ cup paprika

1. In large fry pan heat butter. Add onion and garlic and saute until
tender. Add in tarragon, lemon juice and worcestershire sauce. Bring to
boil and reduce heat.
2. Add in shrimp and stir constantly for 2-3 minutes. Pour mixture into
baking dish and sprinkle paprika on top. Broil for 3 minutes or until all
bubbly. Make sure not to burn.
3. Cook fettuccine in ½ cup salted water. When cooked toss with olive oil.
4. Serve scampi with fettuccine on the side.

Swordfish With Chopped Tomatoes

8 5-6 oz. swordfish steaks
2 sticks of butter
1½ tsp. garlic powder
2 tsp. dried red pepper flakes
¼ cup chopped scallions
¼ tsp. salt
¼ tsp. pepper

Sauce:
3 cups chopped tomatoes
¼ cup rice vinegar
½ cup olive oil
1 cup chopped scallions
¼ tsp. salt
¼ tsp. pepper

1. To make the sauce combine all sauce ingredients and refrigerate or leave
at room temperature.
2. In medium shallow bowl combine melted butter, red pepper flakes, garlic
powder, scallions, salt and pepper.
3. Place swordfish into this mixture covering all sides. Coat well.
4. Heat large saute pan until smoking.
5. Place swordfish on saute pan and cook for 1-2 minutes on each side.
6. Place one piece of fish on each plate and top with the chopped tomato
sauce.
7. This can be served with salad for a light dinner or can be served with
rice or potato dish, vegetable and salad.