Archives for posts with tag: Seafood

Fresh scallops are wonderfully sweet and taste like the sea. The sweetness matches well with the zing of lemon zest and white pepper. This ceviche is so easy to prepare. A great starter to any nice meal at home. Happy cooking ^.^~

5 raw scallops
3 teaspoons good olive oil
6 leaves mint plus 2 top snips for garnish
1/2 teaspoon lemon zest
A small pinch of white pepper
Juice of half a lemon
Sea salt

Clean the scallops and reserve the edible muscles. Place a knife underneath the muscle and scraping across the bottom shell. Remove the top shell, take away all the inedible innards. Slice the scallops thinly across the top into 1 to 1 1/2 mm thickness.

Roll the mint leaves together and cut into chiffonade (long and thin strips).

In a small mixing bowl, mix together the olive oil, lemon juice, mint chiffonade, lemon zest, white pepper and sea salt.

Mix the scallops and coat well with the citrusy dressing. Plate and enjoy.


This spicy cocktail sauce is so tasty it was a big hit at our holiday dinner party. We changed our original recipe up by adding wasabi and smoked paprika. It’s great served with any chilled seafood such as shrimp or oysters and the recipe is so easy to make! The blue prawns are super sweet with a fresh taste of the sea. They are available at Jiashan Market @ 24 RMB/jin (from the 2nd fish monger stall if you enter the side entrance from Taiyuan lu). Happy holidays everyone! ^.^~

1 cup ketchup
1-2 teaspoons wasabi (tube)
1 teaspoon Tabasco
1 teaspoon smoked paprika
1/2 juice of a lemon
Splash of Worcestershire
Pinch of cayenne pepper
Pinch of sea salt
Freshly ground black pepper

In a small bowl, stir all ingredients together. Chill until ready to serve.
*Be careful of the tubed wasabi. They can be a bit overpowering so add with caution.

2 cups lobster meat
1/2 cup mayonnaise (we like the Japanese brand Kewpie)
1/2 yellow bell pepper, finely diced
1/2 red bell pepper, finely diced
2 stalks Chinese celery, finely diced
1 avocado, diced
1/3 cup scallion, finely chopped
2 leaves tarragon, finely minced
Juice of a half lemon
Sea salt
Freshly ground black pepper

Bring a large pot of water to a boil. Place the lobster in the water then turn heat down to medium. Cover and cook until lobster is just cooked through, about 10-15 minutes depending on the size of your lobster. For a 5 pound lobster, we cooked it for 12 minutes. Transfer the lobster to the sink to cool. Once the lobster is cooled, use a hammer to crack the shell and remove lobster meat. Cut lobster meat into large chunks.

In a large mixing bowl, mix the mayonnaise with lemon juice, scallion, tarragon, bell peppers and celery. Add salt & pepper to taste. Then carefully fold in the lobster meat and avocado. Serve at room temperature or refrigerate until ready to serve.

*Note: the water you cooked the lobster in can be reduced down to about 1/3. It’s great to use the next day as a shellfish pasta sauce base, lobster or shrimp bisque, for rice dishes, paella or risotto. Happy Cooking!

It’s October and it’s mushroom season in China! You can find all types of beautiful mushrooms at your local wet market. The shiitakes are thick, plump, meaty and full flavored. For the chive oil, it can be made in advance and refrigerated until ready for use. We use this fragrant oil on everything from poached eggs, grilled salmon and scallop ceviche to brushing on toast before browning in toaster oven. The lobster we picked up from the Tonchuan seafood market was 80 kuai per jin. If you ever get a chance to go shop there, watch out for fish mongers quoting 300+RMB a jin (1 jin = 500 grams, or 1.34 pound) for lobsters. You can always bargain with them, and the fair price should be between 80-120RMB a jin.

1 – 1 1/2 pound live Maine lobster
2 cups shitake mushrooms, sliced
2 cloves garlic, minced
1 small bunch of chives, finely chopped
1/2 cup canola oil
Sea salt
Freshly ground black pepper

In a small bowl, mix the canola oil with finely chopped chives. Add a small pinch of salt. With the back of a spoon, press on the chives and stir around so the chives are incorporated with the oil. Cover with saran wrap and let infuse while you prepare the lobster and mushrooms.

Bring a pot of water to a boil. Place the lobster in the water then turn heat down to medium. Cover and cook until lobster is just cooked through, about 7 minutes. Remove lobster from pot, let cool in the sink and de-shell. Slice the lobster tail into 3/4″ slices.

Heat 1 tablespoon canola oil in a medium saute pan. Add minced garlic, stir for a few seconds then add the mushroom slices. Season with salt & pepper. Cook the mushrooms until they are soft and slightly golden brown.

Place the mushrooms on a plate, top with sliced lobster, drizzle with chive oil and serve immediately.

Spiny lobster at the Tongchuan seafood market.

Jesse likes these mantis shrimp, but they scare me the way they look like bugs. He says they’re tasty when deep fried then tossed in white pepper and salt.

Tanks after tanks of live geoduck.

1 pound pasta *spaghetti, linguini or cappellini
1 pound clams
1 pound mussels
1 pound shrimp
2 pounds ripe tomatoes
5 cloves garlic
7 tablespoons good olive oil
2 red chili pepper
1 onion, chopped
1/2 cup dry white wine
1 bunch Italian parsley, chopped to yield 1/4 cup
1 lemon
Parmigiano Reggiano
Sea salt (coarse grey salt)
Freshly ground black pepper

Soak the clams and mussels in water for 30 minutes, this helps to rid sand. Scrub the shells, pull out any beard from the mussels, and throw out any opened shells (dead clams).

Rinse the shrimp clean and de-shell. Take a toothpick, insert one end through the middle back of the shrimp to pick out the digestive track. Butterfly the shrimp and reserve.

In a medium saucepan, heat 3 tablespoons olive oil, add the onions and garlic and saute until soft and golden, about 5 minutes. Add the chopped tomatoes, season with salt & pepper, add wine to deglaze and cover. Simmer the sauce for 15 minutes.

Boil water in a large pot, salt the water and cook pasta to just before al dente. Reserve one cup of pasta water.

In the mean while, heat a large saute pan with 1 tablespoon olive oil. Add clams, cover and cook for 3 minutes or until clams just open. Dish the clams out into a bowl and reserve.

In the same saute pan, heat 1 tablespoons olive oil.  Add the mussels, cover and cook for 3 minutes or until the mussels just open.  Dish the mussels out into the same bowl with the clams.

In the same saute pan, heat 1 tablespoon olive oil.  Add the garlic and saute fragrant.  Add the shrimp, salt & pepper and saute until they are slightly underdone, pinkish in color, parts are somewhat translucent, and just starting to curl, about 2 minutes. Remove from heat and put into a bowl.

For 2 servings: in the same large saute pan, heat 1 tablespoon olive oil over high heat, ladle in about 1 1/2 to 2 cups of tomato sauce, add in half of the cooked pasta, half of the shellfish and shrimp, toss vigorously with tongs to coat. Add 1/4 cup reserved pasta water and cook until sauce coats pasta. Remove from heat, season with salt & freshly ground black pepper, sprinkle with parsley, freshly grated Parmigiano Reggiano and serve.

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