eGourmet Recipes

1 1/2 lbs large sea scallops
RUSSELL’S FAMOUS All Purpose Seasoning
1/4 cup all purpose flour
2 tablespoons butter
2 tablespoons finely chopped parsley
lemon wedges

Place scallops in a bowl and liberally season with RUSSELL’S FAMOUS All Purpose Seasoning.  Toss scallops to coat all sides with seasoning (more or less to taste).  Dip in flour, both sides, and saute in butter to brown both sides.  About 5 minutes or until slightly firm to the touch. Sprinkle with chopped parsley and serve immediately with lemon wedges.

4 flounder fillets skinless & boneless  about 4 oz. each
1 small yellow squash thinly sliced
1 small zucchini squash thinly sliced
16 cherry tomatoes cut in half
3 large mushrooms brushed and sliced (crimini, shiitake, portabela)
1/4 cup dry vermouth or good dry white wine
RUSSELL’S FAMOUS All Purpose Seasoning
2 tablespoons butter cut into small pieces

Preheat oven to 400F
Place 4 pieces of 12″ X 18″ parchment paper or aluminum foil on counter top.  Fold each piece in half lenghtwise and trim each to a heart shape like a valentine.  Unfold and spray each heart with a non stick spray.  Place a bed of the vegetables in the center of one half of each heart.  Sprinkle RUSSELL’S FAMOUS All Purpose Seasoning over vegetables.  Sprinkle each fillet on both sides with more seasoning and place on vegetables.  Top with remaining vegetables and bits of butter.  Lightly season again  and add 2 tablespoons of wine. Fold other half of paper or foil over the top and fold the edges together to form a sealed packet.
Place the sealed packets on a baking sheet pan and bake in oven for 15 minutes. Serve unopened hot packets on individual plates to let each person capture the exquisite aromas when they open the papillote.

Serves 4

Preheat oven (or grill) to 450°.  Caramelize onions in the oil and butter until golden. Season with salt and pepper. Line a baking sheet with rock salt and place oysters in their shells on top. Top each with some of the onion, enough to cover, then top with a teaspoon of butter, a sprinkle of cayenne, one slice of bacon, and sprinkle with breadcrumbs. Bake until bacon is crispy, breadcrumbs are browned, and the oysters are cooked, about 10-12 minutes. Serve immediately, garnished with flat leaf parsley.

Recipe courtesy of Molly Fowler, The Dining Diva