The Fishguy Market : Recipe

Seared Sea Scallops

6 Sea Scallops
2 Beets
1/2 cup peppercress or watercress 1 lemon
1 stick butter
salt and pepper

Roast beets, skin on, in a 300 degree oven for one hour or until tender. Cool to the touch and peel. Skin peels easily with hands. Slice into 1/8" circles and set aside.
Sauté scallops in a very hot pan. Do not move the scallops. Sear for 2 minutes, then turn and sear the other side in the same manner. Remove from pan and onto a plate. Keep warm.
In the same pan, add the butter, cook on high heat until it gets brown. It will start to smell nutty and start to froth. Be careful not to burn. At this point, squeeze in the lemon juice and remove from heat.
Heat the beets and arrange them on plate in a pinwheel. Place one scallop on top of beets, sauce the plate with the butter sauce, garnish with cress.

Oysters on the Half Shell

12 Oysters
2 tbsp. Horseradish
1/2 cup Créme Fraiche
1 Lemon Black Pepper
1/2 oz. Ossetra Caviar
Chervil or chopped Chives

In a bowl, thin the créme fraIche with lemon juice, add the horseradish and a pinch of salt. Place in the refrigerator.
Shuck the oysters, arrange them on crushed ice, place a teaspoon of the cream

Pacific Rim Yellowfin Tuna Tartare

6 oz. Sushi quality Yellowfin Tuna
1 Shallot chopped
1 tbsp. chopped Ginger
Pickled Ginger
1 Serrano Chile chopped
1 Mango diced
1/2 cup Créme Fraiche Wasabi
Soy Sauce
Cilantro chopped
Lemon Juice
1 Avocado
Olive Oil

Carefully dice tuna in perfect little squares and place in a bowl over ice. Add shallots, serrano, ginger, mango, and cilantro. Add a touch of olive oil, soy sauce, salt and pepper. Taste and adjust seasoning.
Peel avocado and roughly chop, place in a blender, add a bit of water and purée until consistency is smooth. Season with lemon juice and salt.
In a mixing bowl, whip créme fraIche, add wasabi and set aside.
Place avocado purée in center of plate, pack tartare in a timbale mold and place on avocado, garnish with a quenelle of créme fraiche and sprigs of cilantro.
Serve with toast points or lotus root chips.

Lobster Gazpacho

1 Live Lobster (1.5- 2lb)
2 stems green onions
2 tbsp cilantro (fresh)
2 tbsp parsley (fresh)
2 tbsp basil (fresh) 1 tbsp diced shallot
1/2 tsp worshestire sauce
1/2 tsp. brown sugar
1 tbsp extra virgain olive oil
2 1/2 lb freshest tomatoes

Boil the tomateos until the skin cracks, let cool then discard steem. seeds and skin, Reserve the tomato pulp and juice
Boil the Live lobster for 7 minutes, Let cool in an ice bath immediately after rmoving from boiling water.
Crack and pick meat from tail, claws and arms. Shells can be saved and frozen to make a lobster bisque at a later date.
Finely chop the remaining ingredients
Blend them together with the lobster meat
Chill for 3 hours, garnish with sour cream and a sprig of cilantro or parsley.

Seared Sea Scallops with Wild Mushrooms

6 servings
1.5 lbs sea scallops
1/4 cup olive oil
1 tsp. Salt
1 tsp. Fresh pepper
For wild Mushrooms
1/2 cup Crimini mushrooms
1/2 cup shittaki mushrooms
1/2 cup Chantrelle
2 small shallots diced
2 plum tomatoes (peeled and seeded)
1/2 cup vegetable stock or chicken stock
1 tsp. fresh thyme
1 tsp. fresh cracked pepper
1 tsp. salt
2 oz. Olive oil

For the Sauce

In a pan over medium heat, add olive oil and shallots, sautee for 2-3 minutes.
Add wild mushrooms to sauteed shallots. Cook for another 5 minutes or until mushrooms are soft.
Add vegetable stock, diced tomatoes, salt, pepper and thyme to mixture and cook for another 8-10 minutes.
Remove from heat and set aside.
For the Scallops
Place scallops on a cutting board and season with salt and pepper.
In a saut?pan over medium heat add olive oil.
Place scallops into a pan and sautee them for about 3 minutes on each side, using tongs.
Add wild mushrooms to scallops for just a minute.
Remove from heat.
Arrange scallops on a platter and drizzle with truffle. Add fresh parsley to top off.

Grilled Seafood Salad

1/2 lb. calamari
1/2 lb. fresh shrimp
1/2 lb. sea scallops
18 pieces clams
18 pieces mussel
1 bulb bibb lettuce 1 bulb of redicchio
1/2 cup Israeli couscous
3 lemons
1 cup olive oil
1/4 cup chopped parsley

To cook Seafood

Turn grill on to a medium heat.
In a bowl add cut calamari and toss with 1 tblsp of olive.
Do step 2 with both scallops and shrimp separately.

For the Mussles and Clams

In a medium pot bring water to a boil and salt and pepper.
Add clams to boiling water.
When the clams start to open remove from water with tongs.
Do the same thing with mussels. (You can use same water)

To cook Couscous

Bring water to a boil and add couscous. Let it cook until tender about 5-6 minutes.
Remove from heat and drain.Once you have all of the seafood cooked combine everything into a large bowl.
Add lemon juice, olive oil, redicchio, couscous, salt and pepper and toss well.
On a platter arrange bibb lettuce leafs with seafood and serve with grilled lemon.

Grilled Sea Bass and Cucumber Salad

6-6oz. Filet sea bass
3 tblsp olive oil
2 seedless cucumbers
4 plum tomatoes 1medium red onion
1/4 cup red wine vinegar
1/2 cup olive oil
1 tsp dry oregano
1 tsp dry thyme
Pinch of chili flakes
1 tsp salt
1 tsp fresh black pepper
1 tsp chopped parsley

To make the Salad

In a bowl mix red wine vinegar, olive oil, oregano, thyme, chili flakes, salt, pepper and parsley.
Thinly slice tomatoes, cucumbers and onions then add to mixture.
Marinate for about 10-15 minutes.
To cook the fish
Season fish with salt, pepper, and olive oil.
Turn your grill to medium heat (if you do not have a grill, the fish can be saut?d as well.)
Once the grill is hot, place the fish on the grill and mark it.
Cook for about 10-12 minutes.
Remove from heat and aside.

Salsa Verde

1/2 cup olive oil
3 tblsp chopped parsley
1 tblsp chives
1 tblsp chopped capers
1 tsp chopped garlic
1 tsp chopped rosemary 1 lemon
1 tsp chopped mint
1 tsp salt
pinch of pepper

On a cutting board chop all herbs.
Mix with olive oil, lemon, salt and pepper.