Lulu's Pan Roasted Sea Scallops by Lulu

A loving, 36-year partnership and Venus, the Goddess of Love have inspired the Valentine’s Day four-course dinner menu on Friday, February 14, at LuLu & Me restaurant (253 Fifth Avenue, New York City). The restaurant’s owners – Chef Karen Fohrhatz Miele and her husband/manager Michael Miele guarantee to get right to your lover’s heart…

Mee Siam (Spicy Rice Vermicelli) by Navaneetham Krishnan

This Asian soup noodles is sure to be a hit with its blend of spicy, salty and tangy flavors.

Prawn Salad by Robyn Savoie

In Mexico, this salad would form the fish course in a formal meal, but it is so good that you'll want to serve it on all sorts of occasions. It is perfect for a buffet lunch or summer meal.

Healty Healthy Shrimp Salas by [email protected]

Looking for a sald to go along with that perfect steak. Here is a great idea for all. (Bacon Optional)

Muffins of tuna in olive oil “Cantabria en tu boca” and tomato by Aherrera

Green Curry Mussel & Sausage Stew by Bob Vincent

This is an easy dish to prepare. It could be served over pasta as well by thickening the sauce with a cornstarch slurry a bit. I used frozen New Zealand green lip mussels. If you can find good fresh mussels by all means use them as they would be better. I used a green curry paste. My wife does not like things too hot so I opted…

Squid Adobo by ShaleeDP

Another seafood recipe that is very simple yet delish!

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.

Shrimp In Cilantro Sauce by Robyn Savoie

Serve this lively cilantro-accented shrimp with rice to help quell the heat of the hot peppers. This recipe will make enough sauce for dipping (salsa), over eggs in the morning and dipping veggies. You can easily use thinly sliced chicken in place of the shrimp.

Lemongrass And Chilli Prawns by Navaneetham Krishnan

Succulent prawns coated in a thick soy and chili sauce; perfumed with lemongrass and kaffir lime/limau purut leaves.

Thai Pork and Shrimp Spring Rolls with Sweet Chili Sauce by Robyn Savoie

These crunchy spring rolls are as popular in Thai cuisine as they are in the Chinese. Thai's fill their version with garlic, pork, shellfish and noodles. Traditionally, Thai sweet chili sauce is not thickened with starch; the syrupy consistency is achieved through cooking the sauce containing lots of sugar down until it’s thick…

Cuttlefish & Clam Fra Diavolo by Bob Vincent

Fra diavolo meaning "brother devil" describes this peppery Italian red sauce which originated in the northeastern United States by Italian immigrants I am told. The sauce can be used with most anything: seafood, poultry, beef all work, just use the appropriate broth type. I used cuttlefish fillets and Manila clams. Calamari…

Crawfish Bisque by Just Cookin'

This is a very time consuming process but well worth it. So delicious! If you don't have crawfish shells, you can make this into a dressing without the shells. It will taste good like that but just a little bit different than eating them from the shell. Sorry, no picture but hopefully the recipe speaks for itself.