Sweet & Sour Grilled Scallops

This is one of my favorite scallop recipes. It's pretty easy to make, but it does involve quite a few ingredients. Great for a Friday night dinner. Scallops can be substituted with shrimp.

Ingredients

• 1/4 cup rice wine
  
• 1 tablespoon grated fresh ginger
  
• 1 1/2 pounds fresh Maine sea scallops, drained
  
• 1/4 cup firmly packed brown sugar
  
• 1/4 cup ketchup
  
• 1/4 cup chicken broth
  
• 2 tablespoons rice vinegar
  
• 2 tablespoons soy sauce
  
• 1 teaspoon cornstarch
  
• 1 teaspoon sesame oil
  
• 2 garlic cloves, minced
  
• 1/4 to 1/2 teaspoon ground red pepper (optional)
  
• Hot cooked rice
  
• Fresh parsley, chopped
  
• Garnish: green onion strips

Directions
Stir together rice wine and grated fresh ginger. Place scallops in a shallow dish or heavy-duty zip-top plastic bag. Add wine mixture; cover or seal, and chill 30 minutes, turning once. Soak 6 (12-inch) wooden skewers in warm water 30 minutes. Drain. Bring 1/4 cup brown sugar, ketchup, chicken broth, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic, and, if desired, red pepper to a boil in a saucepan over medium heat, stirring constantly. Boil 1 minute; remove from heat, and set aside. Remove scallops from marinade, discarding marinade. Thread scallops 1/2 inch apart onto skewers. Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes on each side. Brush scallops with brown sugar sauce, and serve immediately with remaining sauce. Serve scallops over hot cooked rice with chopped fresh parsley. Garnish, if desired.
Source:Sweet & Sour

Seaman's Pot Pie

This is a great take on the classic "Chicken Pot Pie" recipe. This one is great for fall and winter days when you just can't shake off the cold. Scallops and Shrimp can be replaced with any type of seafood you like!

Ingredients

• 1 cup small shell pasta
  
• 3 tablespoons unsalted butter
  
• 1 medium onion, finely chopped
  
• 1 celery rib, finely chopped
  
• 1 tablespoon fresh thyme leaves
  
• 1/4 cup all-purpose flour
  
• 2 cups fish stock
  
• 1 cup milk
  
• 1/4 cup cornstarch
  
• 1 pound large shrimp - shelled, deveined and halved lengthwise
  
• 1 pound quartered sea scallops
  
• 1 cup frozen peas
  
• 2 plum tomato, finely chopped
  
• 1/4 cup cream sherry (optional)
  
• Salt and freshly ground pepper

Directions
Bring a medium saucepan of water to a boil; add the pasta shells and cook until al dente. Drain the pasta, rinse under cold running water and drain in a colander. Meanwhile, in a large saucepan, melt the butter over medium heat; add the onion, celery and thyme and cook, stirring occasionally, until the onion and celery are softened, about 7 minutes. Add the flour and cook, stirring continuously, for 2 minutes. Whisk in the fish stock and bring to a boil, whisking occasionally. Stir together the milk and cornstarch and then whisk the mixture into the fish stock mixture. Bring the soup to a boil, then cook, whisking continuously, for 2 minutes. Stir in the shrimp, scallops and peas. Cook the stew, stirring frequently, until the seafood is firm and just cooked through, about 5 minutes. Stir in the tomatoes, sherry and pasta shells; season to taste with salt and pepper and serve.
Source:Sea Pie