Entrées: Seafood

Cellar360's Day Boat Scallops Wrapped in Bacon with Fennel Ragout

Day Boat scallops are not frozen or chemically treated in any way. This freshness really comes forward in this stand-out dish.

Tama's Blackened Salmon Salad

A combination of spices including fennel seed, cumin seed, thyme, tarragon, and turmeric, create a crispy crust on tender salmon.

Cellar360's Grilled Tuna Steaks with Merlot Butter Sauce

Asian flavors combine with Merlot to sauce seared tuna. Recipe includes directions for making a rice pilaf with pine nuts.

Fava Bean and Shrimp Risotto

Creamy risotto takes work but is worth the effort, especially when made with a good Chardonnay and fava beans.

Tama's Salmon Cakes With Hollandaise Sauce

Less expensive than crab cakes, but just as elegant, salmon cakes with Hollandaise sauce pair beautifully with a Pinot Noir.


Tama's Killer Shrimp

Finger-lickin' good--enjoy a big bowl of juicy, spicy, buttery, garlicky shrimp with chewy bread to mop up the sauce.

Eberle Winery Gary’s Paella

Gary and Marcy Eberle put Paso Robles on the wine map when they introduced their Cabernet Sauvignon 33 years ago. If Gary's cooking is as good as his wine, this paella will win them international acclaim!

Lemon Risotto With Asparagus and Baby Scallops

Creamy risotto pairs deliciously with a Sauvignon Blanc, like the 2010 Nautilus Sauvignon Blanc from New Zealand. Folded in are plump baby scallops and tender asparagus spears.

Tama's Seafood Stew With Greens

Slow simmering develops flavor in this tasty broth that complements tender seafood and a good glass of Pinot Noir. Serve as a soup with crusty bread to sop up the broth, or over rice or pasta.

William James Cellars Grilled Salmon with Mushrooms, Sweet Onions, and Pinot Noir Sauce

Tender, marinated then grilled salmon is topped with a luscious, intensely flavored Pinot Noir reduction sauce.

Buttonwood Farm Winery's Fish with Thyme and Grenache Blanc
<p> The 2010 Buttonwood Farm Winery Grenache Blanc has green apple and Clementine notes, with a hint of nutmeg spice, garden sage and Bosc pear — a luscious combination with shallots and thyme for a lovely sauce to top a fillet of fish.</p>
R & B Cellars Scallop Serenade with Citrus Beurre Blanc

Succulent scallops are more enticing with  a reduction sauce made with R & B Cellars Serenade Sauvignon Blanc and orange, lemon and pineapple juices.

Palmina Winery Spicy Red Pesto with Shrimp

Rosé is a great pairing with spicy dishes. The brisk and refreshing Palmina Botasea pairs well with squid ink pasta with the spice of the Chipotle pesto made with fresh herbs, pine nuts and feta cheese.

Goodstone Inn & Restaurant, Loudoun County, Chesapeake Soft Shell Crabs

Learn how to prepare soft shell crabs from an expert--Chef William Walden of the Goodstone Inn & Restaurant who has brought in numerous awards, including “Top 100 Best Overall Restaurants in the USA 2011″ in the OpenTable's Diners' Choice Awards.

Magnolias at the Mill, Loudoun County, Lacquered Salmon

Heart-healthy salmon gets glamorous with a lacquer of sherry, soy sauce and ginger.

Claiborne & Churchill Vintners Layered Lobster Mac 'N' Cheese

Tender chunks of lobster are framed by a cheese sauce that is rich and creamy. The addition of flavorful mirepoix vegetables is inspired!

Greenwood Ridge Middle Eastern Fish Vinaigrette

This easy, versatile vinaigrette can transform any firm, white fish into a spectacular light and tasty meal. Highly recommended with Greenwood Ridge Vineyards Sauvignon Blanc.

Pessagno Winery Grilled Skewered Sea Scallops

Pair these plump grilled scallops with a lovely glass of Pessagno Winery's Pinot Noir.

Greenwood Ridge Vineyards Noodles in Fish Curry Sauce

This wonderfully exotic Asian dish is originally from Bangkok. The herbs used in this dish are typical found in many wonderfully fragrant Thai dishes. All the ingredients are available at Asian markets.

Restaurant Cuvée King Salmon “Sous Vide” With Dijon, Coriander, Sweet Corn, and Crispy Smoked Pork Belly

If you own a thermal immersion circulators or PID controller, you can replicate Chef Jordan C. Mackey's gourmet presentation of salmon in sweet corn sauce. Or, save yourself some dishwashing by enjoying his wonderful cuisine at the elegant Restaurant Cuvée in Napa.

Alla Madonna del Piatto's Spaghetti with Salmon and Brandy

This isn't your average spaghetti recipe! Salmon and dash of brandy add a twist to this classic dish. 

Hotel Ristorante Il Porticciolo's Branzino With Leek and Clam Broth With Lime

Chef Riccardo's recipe tantalizes the senses with aromatics and delicate flavor. Branzino is a European sea bass with a sweet and mild taste.

Ferrari-Carano's Cappellini with Shrimp, Tomatoes and Arugula

The perfect pasta for a light dinner or an al fresco lunch. The taste of summer is expressed by this easy entrée. Add a summery sizzle to your shrimp by tossing them on the BBQ grill.

Timber Cove Inn's Roasted Halibut with Red Quinoa

Herbed quinoa with almonds supports a nicely crisp pan-fried halibut fillet, enhanced with a rich peach/balsamic reduction sauce. Lovely with a glass of viognier.

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