Cocoa Seared Scallops with Burnt Orange Sauce by Dee Bauer

I said on Facebook and Twitter, that chocolate can be a spice. Look at Mole sauce, what it it but chocolate. This recipe was inspired by Hotel Hershey. I was watching Travel Channel and they talking about food they serve and yes chocolate is in all the dishes and the most famous is cocoa seared scallops. Talk about a romantic dish, it…

MUSSELS STEAMED IN TEQUILA WITH LIME by Cecelia Heer

What screams summer more than tequila and lime? Well, how about mussels cooked in tequila and lime as an accompaniment to the drink. During my 10 pounds of mussels week, I discovered that we had a bottle of Jose Cuervo Black Oak Barrel Single Blend tequila on the bar. This was probably one of the best discoveries that I made that…

Citrus Scallops by Robyn Savoie

The bright color of the red bell pepper and oranges, combined with lime juice; give these scallops a refreshing burst of flavor.

Easy Manhattan Clam Chowder by B Innes

Although fresh is best, it is a chore to open and chop so many calms and in many places they are not easy to find, so using canned ingredients is certainly acceptable. I think that the two secrets to a great Manhattan clam chowder are a great clammy taste and a lot of thyme. This recipe will give you both with easy to use items…

Creole Crabmeat Pie by Amos Miller

While this wonderful recipe is often used as a stuffing for everything from zucchini to fish to chicken and pork, try it iinside your favorite pie crust for a show stopping entree. You can also use it as an appetizer in minature pie shells for a great party treat. This treat can be served out of the oven or out of the refrigerator.…

Crab and Corn Chowder by Salad Foodie

Perfect for fall, Crab and Corn Chowder fits the bill for a satisfying main dish lunch or dinner chowder. This is from the Crown Prince website.

Shrimp & Rice by Kimi

This dish turned out light and delicious.

LOBSTER STOCK by Cecelia Heer

Recently, we visited Lobster Place in Chelsea Market in NYC and bought some fully-cooked lobsters which we brought home to eat. In my opinion, Lobster Place has the best lobsters outside of New England. With a name like that, one would think so. After enjoying the richness of the lobster meat, I saved the leftover bodies to use…

Grilled Dungeness Crabs with Kicked up Seasoned Butter by Kevin Greggans

Recipe of Emeril Lagasse, 2002 – modified by Kevin Greggans There is nothing like fresh Dungeness crab when the season opens in the San Francisco Bay area! I modified this recipe and kicked it up another notch! Not so much for spicy seasonings, but more of a savory etouffee flavor. When you combine this with the smoked flavor…

Louisiana Jumbo Lump Crab Cake by Chuck Subra

White Clam Pizza by BearNakedBaker

Beer-Boiled Shrimp & Red Sauce by Michael Douglas

Any romantic dinner needs to start with a fun appetizer. Boiling the shrimp in beer adds a different flavor to the traditional boiled shrimp. The Red Sauce? Simply THE best I have ever tasted!

Baked Stuffed Clams by B Innes

These make a great appetizer, or serving a couple they make a nice dinner, and occasionally to make them truly elegant I top them with Hollandaise sauce for a decadent treat. You can get fresh clams and open them yourself and save the shells to reuse, or use large scallop shells which are easier to find, or even place in ramekins,…

Clam Sauce with Angel Hair Pasta by Michael Chen

Relatively easy and good clam sauce (that can be dialed in many ways to taste) with angel hair.

Mexican Seafood Chowder by Jason Freund

There are two challenges to this dish: one is to get the right balance of salt, garlic, saffron, and jalapeno; and the other is to not overcook the seafood. This recipe is straight from Sunset, 12/2001.