Scallops In Cream Sauce

There's something about them you'll love!!

1 lb large sea scallops (rinsed, add dash of salt and pepper)
1 Tablespoons olive oil
¼ cup mixed bell peppers (use a mixture of colors if available)
2 Tablespoons chopped onion
1 Tablespoon flour
2 Tablespoons lemon juice
Dash of hot sauce
1 - 8oz bottle of clam juice

2 Tablespoons half and half or milk
1 Tablespoon butter
Optional: Sprig of fresh dill for plate

Preheat oven to 325.

Using a small non-stick fry pan, heat olive oil over med high heat, add scallop. Sear both sides about 3 minutes. Place scallops in oven dish and bake for 10 minutes, in the meantime prepare sauce…

Add bell peppers to the fry pan over medium heat. While stirring, add the flour. When it starts browning, stir in lemon juice, hot sauce and butter. Turn up the heat and add milk and clam juice. After the sauce is boiling, lower heat and let simmer 5 minutes. Add dash of black pepper. Serve scallops with sauce (optional: garnish with sprig of fresh dill).

Serves 3 to 4.

There's Something About Mary (1998)

“There’s Something About Mary” was and is one of the best comic movies ever made! I have too many favorite scenes to choose one, but if I must. Ben Stiller plays Ted, a guy who has loved Mary since high school. Ted has come to take Mary to the prom. He goes to the bathroom and has an accident with his zipper. Painful for Ted, but funny as hell for us!

Our recipe for There’s Something About Scallops was inspired by “There’s Something About Mary.” Scallops are a delicacy from the ocean with it's beautiful outer shell. It’s one of those things you like, but can’t really describe why. Cameron Diaz played Mary, who has those qualities. A beautiful girl, but just a little off kilter. You know you like her, but you don’t know why. Our scallops recipe is like Mary, because there’s something about Mary and scallops!

Baked Fish in Vegetable Cream Sauce

I love baked fish!!

1 large Blue or other large fish suitable for baking (at least 3lbs)– cleaned, gutted, and head removed
½ cup largely chopped carrots
½ cup largely chopped onions
½ cup largely chopped celery
1 can Cream of Celery Soup
2 tablespoons butter
2 tablespoons fresh parsley, chopped
½ teaspoon season salt
½ teaspoon bay seasoning
1 teaspoon lemon pepper
1 cup white wine
¾ cups water

Preheat oven 350 degrees.

Add season salt, bay seasoning and lemon pepper to both sides and inside of fish. Add celery, onions, carrots together in the bottom of roaster pan. Place fish on vegetables. Add wine and water to side of roaster. Cover and bake for 45 minutes or until done (depending on size of fish).

Remove fish from pan and remove skin, place on a platter, and cover with foil. Place roaster on top burner (leave vegetables and liquid in pan) add, cream of celery soup and butter. Turn heat up high to a boil, and then lower to a simmer, add dash of black pepper. Let simmer for 7 minutes.

Pour all ingredients in pan through a strainer. Discard large vegetables pieces, keep small ones. Pour sauce around fish. Add fresh parsley. Optional: Serve with rice or pasta.

Serves .

Jaws (1975)

Our recipe for “I Love Baked Fish” is inspired by the movie “Jaws.” That shark fish terrorized a community in the movie and made “real people” afraid to go swimming. Well, we have tamed that beast with a roasting pan and a vegetable sauce that kicks some shark bootie. You will scream “I Love Baked Fish,” but don’t scare the neighbors!

Sausage Jambalaya

This jambalaya is Jammin!

Inspired by the movie "The Curious Case of Benjamin Button" (2008)

“The Curious Case of Benjamin Button” is truly an original film. It tells the story of Benjamin Buttons’ (Brad Pitt) most usual life from birth in New Orleans. I don’t what to spoil the film for those who haven’t seen it. You will be surprised, but in a very good way. Brad Pitt shows he is much more than a pretty face. This film earned several awards, including 3 Oscars and was one of the best films of 2008!

We have another winning recipe with the New Orleans spice and flair! It’s super easy to make and packs a mighty favor blast in every single bite. Make enough for leftovers because you will want more the next day. Another inspiration from the Bayou, where the great dishes keep coming!

2 Tbs vegetable oil
3 cloves garlic, minced
1 cup onion, chopped
1 cup celery, chopped
3 cloves garlic, minced
1 pkg Eckrich beef sausage
1 - 15oz can stewed tomatoes
1 cup chicken broth
1/4 tsp. cayenne pepper
1/2 tsp. Cajun seasoning
1/2 tsp. sugar
3 cups cold cooked rice


Heat vegetable oil in a large skillet over medium high heat. Add onions, celery and garlic and cook until soft. Remove from pan and set aside. Add sausage to skillet, stirring until lightly charred. Return vegetables to pan and add stewed tomaotes, chicken broth, pepper and sugar. Reduce heat and let simmer 10 minutes. Add rice to skillet, stirring well to incorporate all ingredients. Continue stirring until heated through. Serves 4 to 6.