Seafood is one of those foods that I love to eat, but rarely cook. With thousands of creatures living under the sea, it isn’t surprising that the task of selecting and preparing a seafood dish can feel overwhelming and foreign. In actual fact, whether you poach, grill or fry your seafood choice, the process is relatively quick and easy. This makes seafood an idea meal for healthy midweek supper or an express lunch.
When I’m looking to prepare a delicious seafood dish at home, I choose Clearwater products. Clearwater is a Canadian wild seafood company that is dedicated to Sustainable Seafood Excellency. This means that they strive to ‘bring the ocean to your plate’ through advance technologies! The company began in 1978 with a pick up truck and an optimistic vision has since transformed itself into one of the world’s largest seafood companies.
A few weeks ago, I had the opportunity to check some of Clearwater‘s amazing scallop line up and meet their head chef, Chef Stefan Czapalay. It was amazing to learn how the scallops were frozen-at-sea within an hour of harvesting. This allows you to have the freshest, purest scallop on your plate. Clearwater also uses the latest enrobing equipment in the preparation of their scallops and sauce. This technique individually coats each scallop in one of Clearwater’s three sauces – Garlic Cream, Marinara or Sun-Dried Tomato, providing the perfect ratio of sauce to each scallop. Here is one of Chef Stefan’s amazing recipes made with Clearwater Sun dried Tomato Scallops and sauce. It was mouth watering, simple to make and my new favourite way to eat scallops!
Warm Kale and Chorizo Salad with Clearwater Patagonian Sun-Dried Tomato Scallops & Sauce
Serves 2 Portions
1 Package of Clearwater Sun-Dried Tomtato Scallops and Sauce
4 cups of washed kale, chopped
2 Chorizo sausages, crumbled
2 strips of bacon, chopped
½ onion, diced
2 green onions, chopped
1 small tomato, seeded and diced
1 small carrot, diced fine
1/2 yellow pepper, diced
¼ cup olive oil
1 Tbsp sherry vinegar
Sea Salt, To taste
Black Pepper,To taste
- In a large pot of boiling salted water par cook the sausages for 3 minutes, remove and chop
- Place cook kale in the same water for 1 minute, remove and cool under cold water
- In a small sauté pan warm the Clearwater Seafoods Sun-Dried Tomato Scallops & Sauce as per instructions and reserve
- In a large sauté pan, cook bacon and when half way add chorizo, carrot and onion and continue cooking until sausage and bacon are lightly browned and onion and carrot are tender
- Add tomatoes and peppers for 30 seconds.
- Add kale and mix well over the heat for 1 minute.
- Season well with salt and pepper and stir in juice and zest of lemon, sherry vinegar and olive oil
On two large round plates make “nests” of the warm Kale salad and leave the center empty
Divide the Sun-Dried Tomato Scallops & Sauce between the two plates and sprinkle with green onions
** Grate fresh Parmigiano cheese over the top if desired
In order to cook a delicious seafood meal, like the one mentioned above, a chef must have a good pan! 1Heart1Family is offering my readers the opportunity to WIN a Clearwater branded Paderno Stainless Steel Frying Pan. Valued at $100, it is made from solid 18/10 stainless steel with a bonded bottom pad for fast heat control. It has a no drip-lip and welded handles so they never loosen or fall off!