It is truly a treat to shop at your local farmer’s market in the spring. Fresh green peas, asparagus, beets, carrots, and radishes abound among juicy strawberries, tender apricots, and vibrant rhubarb.
Whether you live by the water or only wish that you did, what better way to celebrate the end of a long and dreary winter than by partaking in a spring seafood feast that incorporates the flavors of the season? We offer some simple and delectable dishes that will have you eager to dig for clams, cast a line, or fire up the grill and have you ready for the warm, balmy sunshine of spring.
Salmon with Lemon Bechamel
For the sauce: combine 4 T. lemon juice, 3 T. clam juice, and 1 c. heavy cream in a small pot and heat until bubbly. Turn heat down to low, cover, and cook for 8-10 minutes or until thickened.
For the salmon: Rinse 4 (6-oz) salmon fillets and pat dry, set aside. Heat 1 T. canola oil in a large frying pan; when oil is hot, place fish in pan and reduce heat to medium. Season with salt and pepper and cook for 3-4 minutes per side.
To serve: Prepare a bed of rice and place salmon on top, drizzle sauce over top. Serve with steamed broccoli.
Wine: Serve with a Pinot Noir or a Sauvignon Blanc.
For the crust: In a medium bowl, mix together ½ c. grated Parmesan cheese, ½ tsp. garlic powder, ½ tsp. basil, 2 T. fresh parsley, minced, and 1 T. lemon juice.
For the tilapia: Brush four tilapia fillets with olive oil. Sprinkle crust mixture on top of fillets and, using the back of a spoon, press mixture into fillets. Bake at 400 for 10-11 minutes.
To serve: Serve with roasted asparagus and couscous.
Wine: Pinot Grigio
Broiled Scallops with Citrus Marinade
For the marinade: Mix together ¼ c. olive oil, 3 T. fresh orange juice, 2 T. fresh lime juice, and 2 T. fresh lemon juice. Add the zest of 1 lime and 1/8 tsp. crushed red pepper flakes.
For the scallops: Place 1 1/2 lbs. bay scallops into a shallow dish; pour marinade over top. Let rest for 5 minutes. Remove scallops and discard marinade. Place scallops in broiling pan and broil for 6-8 minutes or until golden.
To serve: Serve over a bed of spinach, sliced radishes, and strawberries.
For the pasta: Cook 1 box (1 lb.) of penne pasta according to package directions. Drain and set aside.
For the veggies: Heat 2 T. olive oil in a large skillet over medium heat. Add ½ small onion, chopped, and 2 cloves of garlic, minced. Cook until soft. Add 1/2 c. peas (fresh or frozen and thawed), 1 small zucchini, sliced, 1 can artichoke hearts, and 1 large can of diced tomatoes. Cook until everything is tender and fragrant. Season to taste with basil, oregano, parsley, salt, and pepper. Add 1 ½-2 lbs. shrimp (peeled and deveined) to the pan and cook until bright pink throughout.
To serve: Serve together—a one-pot dish!
Wine: Zinfandel of your choice