16 (4 X 4 inch) fresh lasagna squares
1 ½ pounds sea scallops
2 ½ tablespoons all-purpose flours divided
1 tablespoon butter
2 teaspoons canola oil
1teaspoond chili powder
½ teaspoon curry powder
¾ cup low-fat milk
Pinch of salt
¼ cup thinly sliced green onions
Soy sauce

1 Cook lasagna squares according to package direction, drain. Cover with plastic wrap, and keep warm.
2 Dredge scallops in 2 tablespoons flour.
3 Heat 1 ½ teaspoons butter and 1 teaspoon oil in a large skillet over medium-high heat for 2 minutes. Add half the scallops, and cook about 2 minutes on each side or until lightly browned. Remove scallops, and set aside. Repeat procedure with remaining butter, oil, and scallops. Remove scallops, and set aside, reserving drippings in skillet.
4 Whisk remaining ½ tablespoon flour, chili powder and curry powder into dripping in skillet. Cook over medium heat, whisking constantly, 1 minute. Gradually whisk in milk. Continue cooking over medium heat, whisking constantly, until thickened and bubbly. Stir in salt and scallops and cook 1 minute or until thoroughly heated.
5 Place 2 lasagna squared on individual plates; spoon scallops and sauce evenly over squares, Sprinkle each serving with green onions and a dash of soy sauce.

1 pound Silver salmon from Anchor Point Seafoods
1 cup loosely packed fresh parsley leaves
4 green onions, cut into 1 inch pieces
1 tablespoon capers, rinsed and drained
1 large egg
2/3 cup cracker meal
1 teaspoon dried dillweed 1 teaspoon Worcestershire sauce
½ teaspoon hot sauce
¼ teaspoon coarse salt
¼ teaspoon freshly ground pepper
2 tablespoons olive oil
2 teaspoons rice vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
10 cups mixed salad greens
2 medium tomatoes, each cut into 12 wedges
Caper Tartar Sauce 1 Remove skin and bones from fillet; cut fish into 1-inch pieces. Set aside
2 Pulse parsley in a food processor until minced; add green onions, capers, and salmon, and pulse 3 to 4 times or until mixture resembles ground beef. Add egg, 3 tablespoons cracker meal, dillweed, and next 4 ingredients; pulse 3 to 4 times or until blended. Shape mixture into 8 patties. Dredge patties in remaining cracker meal, shaking off excess crumbs.
3 Saute patties in 2 tablespoons olive oil in a large skillet 3 minutes on each side or until golden brown. Remove from skillet; keep warm.
4 Whisk together vinegar, mustard, and ¼ cup olive oil; pour over salad greens and tomato, tossing gently. Serve salmon patties over salad with Caper Tartar Sauce.

½ cup loosely packed fresh parsley leaves, chopped
½ cup mayonnaise
1 tablespoon milk or buttermilk
1 ½ teaspoon sweet-hot mustard
1 ½ teaspoon capers, drained and coarsely chopped
¼ teaspoon dried dillweed
¼ teaspoon freshly ground pepper
Stir together all ingredients; cover and chill

Shrimp and scallop cocktail

Ingredients
¼ cup heavy cream, lightly whipped
¼ cup mayonnaise
¼ cup ketchup
2-3 teaspoons of Worcestershire sauce
Fresh lemon juice
½ Romaine lettuce
1 lb. cooked pealed shrimp
1 lb. cooked scallops with black pepper and paprika
6 large cooked shrimp in the shell, to garnish

1. Place the light whipped cream, mayonnaise and ketchup in a small bowl and whisk lightly to combine.
Add Worcestershire sauce to taste, then whisk in enough of the lemon juice to make a really tangy sauce.

2. shred the lettuce and fill six individual glasses one third full.

3. stir in the shrimp into the sauce, then check the seasonings and spoon the srimp mixture generously on the lettuce. If desired, drape a whole cooked shrimp over the edge of each of the cocktails with grounded black pepper and or with paprika.

Ingredients

8 lemongrass stalks
8 ounces salmon fillet, skinned
8 large scallops
8 baby onions, peeled and blanched
½ yellow bell pepper, cut into 8 squares
2 tablespoons butter
Fresh lemon juice ½ lemon
Salt, ground white pepper, and paprika For the sauce
2 tablespoons dry vermouth
¼ cup butter
1 teaspoon chopped fresh tarragon

1. Preaheat the broiler to medium- high. Cut off the top 3-4 inches of each lemon grass stalk. Cut the salmon fillet into twelve ¾ inch cubes.
Thread the salmon, scallops, onions and peppers squares onto the lemongrass and arrange the brochettes in a broiler pan.

2. Melt the butter in a small pan, add the lemon juice and a pinch of paprika and then brush all over the brochettes. Broil the skewers for 2-3 minutes for the fish and scallops are cooked, but are still juicy. Transfer to a serving plate and keep warn while you make the tarragon butter sauce.

3. Pour the dry vermouth and all the leftover cocking juices from the brochettes into a small pan and boil quite fiercely to reduce by half.
Add the butter and melt, always stirring. Stir in the chopped fresh tarragon and add salt and ground white pepper to taste. Pour the tarragon butter sauce onto the brochettes and serve.

Ingredients

¼ cup butter
3 tablespoons fine bread crumbs
4 scallops, finely chopped
1 tablespoon Malaysian or mild Madras curry powder
2 tablespoons all purpose flour
7 tablespoons of coconut milk or milk
2/3 cups whipped cream
4 egg yolks
8 ounces of white crabmeat
Mild green Tabasco sauce
6 egg whites
Salt and ground black pepper

1. Use some of the butter to grease six ramekins or a 7 cup soufflé dish. Sprinkle in the fine bread crumbs, roll the dishes or dish around to coat the bottom of the sides completely, then pour out the excess bread crumbs. Preheat the oven to 400 degrees.

2. Melt the remaining butter in a sauce pan, add the scallions and Malaysion or mild Madras curry powder and cook over a low heat for about a minute and a half.

3. Gradually ad the coconut milk or milk and cream, stirring constantly. Cook until smooth and thick. Turn the heat off, stir in the egg yolks, then the crab. Season with salt, black pepper and Tabasco sauce.

4. In a gresefree bowl, beat the egg whites stiffly with a pinch of salt. Using a metal spoons, stir one third into the mixture to slacken it; fold into the rest. Spoon into the dish or dishes.

5. Bake until well risen and golden brown, and just firm to the touch. The small soufflés will take about 8-10 minutes and the large soufflés will take 15-20 minutes.

Ingredients

1 lbs. of cooked salmon fillet
1 lbs freshly cooked potatoes, mashed
2 tablespoons butter, melted 2 teaspoons whole grain mustard
1 tablespoons each chopped fresh dill and chopped fresh parsley
Fresh lemon juice ( half lemon)
1 tablespoon all purpose flour
1 egg, lightly beaten
1 ¼ cup of dried bread crumbs
¼ cup sunflower oil
Salt and ground black pepper, chives and fresh herbs
Lemon wedge to garnish.

1. Flake the cooked salmon, discarding any skin and bones. Put it in a bowl with the mashed potatoes, melted butter and whole grain mustard, and mix well. Stir in the dill and stir in the dill and parsley and lemon zest and juice. Season to taste with the salt herbs and black pepper.

2. Divide the mixture into 8 oz. portions and shape each into a ball, then flatten into a thick disc. Dip the fish cakes first in four, then in egg and finally in bread crumbs. Make sure they are evenly coated.

3. Heat the oil in a frying pan until it is very hot. Fry the fish cakes in batches until golden brown and crisp all over.

Shrimp and scallop cocktail

Ingredients
¼ cup heavy cream, lightly whipped
¼ cup mayonnaise
¼ cup ketchup
2-3 teaspoons of Worcestershire sauce
Fresh lemon juice
½ Romaine lettuce
1 lb. cooked pealed shrimp
1 lb. cooked scallops with black pepper and paprika
6 large cooked shrimp in the shell, to garnish

1. Place the light whipped cream, mayonnaise and ketchup in a small bowl and whisk lightly to combine.
Add Worcestershire sauce to taste, then whisk in enough of the lemon juice to make a really tangy sauce.

2. shred the lettuce and fill six individual glasses one third full.

3. stir in the shrimp into the sauce, then check the seasonings and spoon the srimp mixture generously on the lettuce. If desired, drape a whole cooked shrimp over the edge of each of the cocktails with grounded black pepper and or with paprika.

Ingredients

8 lemongrass stalks
8 ounces salmon fillet, skinned
8 large scallops
8 baby onions, peeled and blanched
½ yellow bell pepper, cut into 8 squares
2 tablespoons butter
Fresh lemon juice ½ lemon
Salt, ground white pepper, and paprika For the sauce
2 tablespoons dry vermouth
¼ cup butter
1 teaspoon chopped fresh tarragon

1. Preaheat the broiler to medium- high. Cut off the top 3-4 inches of each lemon grass stalk. Cut the salmon fillet into twelve ¾ inch cubes.
Thread the salmon, scallops, onions and peppers squares onto the lemongrass and arrange the brochettes in a broiler pan.

2. Melt the butter in a small pan, add the lemon juice and a pinch of paprika and then brush all over the brochettes. Broil the skewers for 2-3 minutes for the fish and scallops are cooked, but are still juicy. Transfer to a serving plate and keep warn while you make the tarragon butter sauce.

3. Pour the dry vermouth and all the leftover cocking juices from the brochettes into a small pan and boil quite fiercely to reduce by half.
Add the butter and melt, always stirring. Stir in the chopped fresh tarragon and add salt and ground white pepper to taste. Pour the tarragon butter sauce onto the brochettes and serve.

Ingredients

¼ cup butter
3 tablespoons fine bread crumbs
4 scallops, finely chopped
1 tablespoon Malaysian or mild Madras curry powder
2 tablespoons all purpose flour
7 tablespoons of coconut milk or milk
2/3 cups whipped cream
4 egg yolks
8 ounces of white crabmeat
Mild green Tabasco sauce
6 egg whites
Salt and ground black pepper

1. Use some of the butter to grease six ramekins or a 7 cup soufflé dish. Sprinkle in the fine bread crumbs, roll the dishes or dish around to coat the bottom of the sides completely, then pour out the excess bread crumbs. Preheat the oven to 400 degrees.

2. Melt the remaining butter in a sauce pan, add the scallions and Malaysion or mild Madras curry powder and cook over a low heat for about a minute and a half.

3. Gradually ad the coconut milk or milk and cream, stirring constantly. Cook until smooth and thick. Turn the heat off, stir in the egg yolks, then the crab. Season with salt, black pepper and Tabasco sauce.

4. In a gresefree bowl, beat the egg whites stiffly with a pinch of salt. Using a metal spoons, stir one third into the mixture to slacken it; fold into the rest. Spoon into the dish or dishes.

5. Bake until well risen and golden brown, and just firm to the touch. The small soufflés will take about 8-10 minutes and the large soufflés will take 15-20 minutes.

Ingredients

1 lbs. of cooked salmon fillet
1 lbs freshly cooked potatoes, mashed
2 tablespoons butter, melted 2 teaspoons whole grain mustard
1 tablespoons each chopped fresh dill and chopped fresh parsley
Fresh lemon juice ( half lemon)
1 tablespoon all purpose flour
1 egg, lightly beaten
1 ¼ cup of dried bread crumbs
¼ cup sunflower oil
Salt and ground black pepper, chives and fresh herbs
Lemon wedge to garnish.

1. Flake the cooked salmon, discarding any skin and bones. Put it in a bowl with the mashed potatoes, melted butter and whole grain mustard, and mix well. Stir in the dill and stir in the dill and parsley and lemon zest and juice. Season to taste with the salt herbs and black pepper.

2. Divide the mixture into 8 oz. portions and shape each into a ball, then flatten into a thick disc. Dip the fish cakes first in four, then in egg and finally in bread crumbs. Make sure they are evenly coated.

3. Heat the oil in a frying pan until it is very hot. Fry the fish cakes in batches until golden brown and crisp all over.