Savory Seafood Seared by the Seashore

Savory Seafood Seared by the Seashore

January 15, 2021

Do you find yourself looking for new ways to enjoy your favorite meals? Are you a seafood lover? Do you like being told via step-by-step instruction how to create a delicious food masterpiece? Are you still reading this?

If you answered yes to these questions, then the following recipes are for you!

                          

We here at Samson Outdoor have been looking to diversify our recipe repertoire. Everyone knows that our broilers are the perfect tool to create masterful steaks. But we also want people to understand how versatile the cooking possibilities are with the Samson! One can quickly and flawlessly cook pretty much any protein (or vegetable, or grain, or dessert for that matter) using our top-fired broiler.

This week, we decided to experiment with some fresh takes on classic seafood fare.

Outstanding Scallops

First up, we have an all-time favorite, scallops!

One thing to know about scallops is, when done correctly, they cook quickly. If you allow scallops to cook too long, they risk becoming rubbery in texture, which is not ideal! You want to avoid this dreaded scallop rubberization at all costs, so a quick cook on high heat is your best bet. Enter the Samson!

Blackened Sea Scallops with Wasabi Mashed Potatoes

(1) Dozen scallops
(2) russet potato
1/4 Stick unsalted butter
1/3 Cup heavy cream
(1) Teaspoon wasabi
1/4 Cup blackening seasoning

Bring a half-gallon of water to boil. Peel and chop potatoes. Add potatoes to salted water. Drain the water and mash potatoes, adding in the heavy cream, unsalted butter, wasabi, salt, and pepper to taste.

Clean the scallops by rinsing under cold water and removing the feet. Pat dry with a paper towel and set aside. Position the broiler rack at the highest setting to preheat.

Scallops in ReposeScallops in Repose


Dredge both the top and bottom of scallops in the blackening seasoning. Lower broiler rack to add scallops. Cook until medium, turning scallops once or twice. The rack should be positioned several inches below the heat source to maintain a medium temperature.

Scallops Cooking


Finish by raising the rack to an inch below the heat source to blacken for 45 seconds.


Plate with scallops resting in a bed of wasabi mashed potatoes and enjoy!

 

Slammin' Salmon 


Let's face it, salmon and dill is the peanut butter and jelly of the sea. But, we aren't here to argue; we are here to make you drool and persuade you to buy our broilers. Our blackened salmon with fresh dill in a shiitake cream sauce will make you do at least one of those things. 

Blackened Stuffed Salmon with Fresh Dill & Shiitake Sauce

(2) 6-ounce salmon fillets
(1) block cream cheese
(2) Tablespoons chopped dill
(1) Tablespoon chopped thyme
(1) Pint heavy cream
(1) Package of shiitake mushrooms
(2) cloves of garlic
(1) Sweet yellow onion
1/4 Cup blackening seasoning
(3) Tablespoons olive oil
1/4 Cup white wine

Rinse and pat dry fillets.

Add dill, thyme, salt, and butter to a bowl with a softened cream cheese block and mix thoroughly.

Cut a pocket in the center of the fillets and add the mixture until the pouch is full.

Stuffed Salmon Filets

In a sauté pan, add oil and sauté onion until translucent. Add garlic and continue on medium heat for 5 minutes. Add in mushrooms and cook for an additional 3-5 minutes. Deglaze pan with wine and reduce Add heavy cream and maintain heat on med for 6-8 minutes or until sauce thickens to the desired consistency.


Brush fillets with oil and place on the broiler in the bottom position for 7-9 minutes.


Plate finished fillets and top with cream sauce. Enjoy!

Until next time, we'll see you outside!




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