SEVICHE SEAFOOD SHELLS

1/2 lb. bay scallops
1/4 c. fresh lime juice
1/3 c. diced med. bell pepper
1/3 c. thinly sliced green onions
1 tbsp. fresh minced cilantro or 1
tsp. dried
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 drops hot sauce
16 cooked jumbo macaroni shells

Cook scallops in small amount of boiling water for 1 minute.
Drain. Combine scallops and fresh lime juice in small bowl.
Toss well.

Cover and refrigerate for 1 hour.
Add next 7 ingredients.

Stir well. Cover and chill 30 minutes.
Drain.
Stuff each macaroni shell with 1 tablespoon scallop mixture.
Arrange on serving platter.

Seafood Stuffed Flounder with Tomato Dill Cream

Prep Time: 15 minutes
Cook Time: 20 minutes.
Stuffed Flounder

Serve with: Rice-pilaf, steamed fresh carrots
with butter and taragon.

4, 6oz. Boneless, skinless
flounder filets
8oz. Bay scallops
8oz. Bay shrimp
2 sleeves of Ritz crackers, crushed
1 ea. Medium onion, minced
2 stalks celery, minced
16 oz. Heavy cream
4oz. Butter
Salt and pepper to taste
Tabasco and Worcestershire sauce to taste

Sauce:
2 ea. Beef steak tomato's, seeded and medium diced
2 Tbl. Roughly chopped dill, no stems
2 oz. Shallots, minced
12oz heavy cream

Method:

in a medium size sauce pan melt butter on low heat,
add onions and celery and sweat until onions become
translucent, turn heat up to medium high add scallops
and shrimp sauté approximately 2 minutes add cream and
bring to a boil, remove from heat add Ritz crackers,
tobasco, Worcestershire and salt & pepper.

Split flounder filets down the middle length wise
Place approximately 6 oz scoop of stuffing mix on
a buttered oven ready pan place flounder fillet around
stuffing making sure that you wrap fillet with skinned side
in.

Put in a 375° oven for 20 minutes.

Sauce:

Place shallots and cream in a 2 qt. Sauce pan and bring
to a boil, reduce cream by half and add tomato and dill,
bring back to a boil season lightly with salt and pepper
and pour liberally over finished fillets. Bon appetit!

Tip:

The skinned side of the fillet is the smooth and slightly
darker side, it is important to place this side in because
when the fish cooks it naturally curls in.

Makes 4 servings.

Find more recipes on http://www.cigar-review.com

Article Source: http://www.ArticleBlast.com
About The Author:

Phillip V. Denfeld has been an executive chef for nearly
30 years at various 5-star hotels and restaurants across
the nation. He is currently a culinary instructor living
the in the South Florida area and writes exclusive recipes
for http://www.cigar-review.com

Potted lobster.

Ingredients:- 2 lobsters; seasoning to taste,
of nutmeg, pounded mace, white pepper, and salt;
1/4 lb. of butter, 3 or 4 bay-leaves.

Mode:- Take out the meat carefully from the shell,
but do not cut it up. Put some butter at the bottom
of a dish, lay in the lobster as evenly as possible,
with the bay-leaves and seasoning between. Cover
with butter, and bake for 3/4 hour in a gentle oven.
When done, drain the whole on a sieve, and lay the
pieces in potting-jars, with the seasoning about them.
When cold, pour over it clarified butter, and,
if very highly seasoned, it will keep some time.

Time. 3/4 hour.