Newsletter Home     Industry Bite     Health Watch     Featured Articles     Recipe of the Month     Order Materials Sunset's Seared Alaska Scallops with Romesco on Potato Chips PREP AND COOK TIME: About 1 hour    MAKES: 8 to 10 appetizer servings NOTES: Lays makes great thick-cut potato chips, and Kettle has a new baked chip out that works well; just pick out the flattest chips in the bag to use. WINE PAIRING:  Brut Sparkling Wine 12 ounces firm-ripe Roma tomatoes, rinsed and cored 1/4 cup almonds 1 thick slice (1 oz.) firm-textured French bread, toasted 1/2 cup drained canned roasted red peppers 1/4 cup coarsely chopped Italian parsley 2 tablespoons sherry vinegar or red wine vinegar 2 teaspoons hot paprika 2 cloves garlic, peeled About 1/2 teaspoon salt 1/4 cup plus 1 tablespoon extra-virgin olive oil 1 1/2 pounds Alaska sea scallops (about 1 1/2 in. wide) Fresh-ground black pepper 1 tablespoon butter Thick-cut or baked potato chips (see notes) 1. Preheat oven to 400 degrees. Put almonds and tomatoes in separate baking pans. Bake almonds until slightly darker, 8 to 10 minutes, and tomatoes until skins begin to split and shrivel, 15 to 18 minutes. 2. Pour almonds into the bowl of a food processor. Tear bread into chunks and add to bowl. Whirl until finely ground. 3. Cut tomatoes in half and add to processor, along with roasted red peppers, parsley, vinegar, paprika, garlic, and 1/2 teaspoon salt. Whirl until mixture is smooth. With motor running, slowly pour in 1/4 cup olive oil and whirl until incorporated. Taste, and add more salt if desired. Scrape romesco into a bowl. 4. Rinse scallops and gently pat dry. Sprinkle lightly all over with salt and pepper. In a 10- to 12-inch frying pan over medium-high heat, melt butter with remaining tablespoon olive oil. Add scallops and cook, turning once, until browned on both sides and opaque but still moist-looking in the center (cut one to test), about 8 minutes total; keep heat high enough to evaporate juices released from scallops. 5. Arrange as many potato chips as you have scallops on a platter. Top each with a scallop, then a dollop of romesco. Serve immediately. Sunset's Garlic-Lime Prawns with Avocado Cream PREP AND COOK TIME: About 30 minutes, plus at least 45 minutes to cure    MAKES: 8 to 10 appetizer servings NOTES:  A brief cure in salt and sugar adds flavor to prawns and makes them more tender. You can cure and marinate the prawns up to 1 day ahead; chill airtight. WINE PAIRING:  Dry Rosé 1 1/2 tablespoons kosher salt 1 1/2 tablespoons sugar 1 1/2 pounds peeled, deveined wild Alaska spot prawns (16 to 20 per lb.), tails on 1/4 cup olive oil 1/4 cup chopped fresh cilantro 3 cloves garlic, peeled and minced 2 teaspoons grated lime peel 1/2 teaspoon fresh-ground pepper Avocado cream (recipe follows) 1. In a bowl, mix salt and sugar. Rinse prawns and pat dry. Add to salt-sugar mixture and stir gently to coat. Cover and chill for 45 minutes to 1 hour. Rinse prawns well and drain; also rinse and dry bowl. 2.In bowl, combine olive oil, cilantro, garlic, lime peel, and pepper. Add prawns and mix to coat. Thread prawns on metal or soaked wooden skewers, running them through each prawn once near the tail and once near the head end so it looks like the letter C. 3. Lay skewers on a well-oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, just until prawns are opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. 4. Push prawns off skewers and arrange on a platter. Set avocado cream alongside. Avocado cream: Peel 2 ripe avocados (about 1 1/2 lb. total), cut into chunks, and put in the bowl of a food processor. Add 1/2 cup sour cream, 2 tablespoons mayonnaise, 2 tablespoons lime juice, 1 teaspoon ground dried ancho chiles or chili powder, and 1/2 teaspoon salt; whirl until smooth. Taste, and add more lime juice and salt if desired. Scrape into a small bowl. Makes about 1 1/4 cups. Alaska Surimi Seafood Dipping Sauce Trio PREP TIME: 20 minutes    MAKES:4 to 6 servings NOTES: Arrange Alaska Surimi Seafood on serving platter; serve with the following sauces: Asian 1/3 cup soy sauce 2 Tablespoons water 1 Tablespoon each sugar, rice vinegar, and sesame oil 1/2 teaspoon minced garlic 2 green onions, sliced Blend all ingredients; cover until serving. Southwest 1/2 cup low-fat mayonnaise 1/3 cup low-fat sour cream or plain yogurt 1 Tablespoon capers 1 Tablespoon fresh lime juice 1 jalapeño pepper, seeded and minced 1/2 teaspoon each cayenne pepper, cumin, dried dill weed, and oregano Blend all ingredients; cover and refrigerate until serving. Americana 1/2 cup catsup 1 Tablespoon creamy horseradish 1 teaspoon each packed brown sugar and minced onion 1/2 teaspoon fresh lemon juice Blend all ingredients; cover until serving. Nutrients per serving (with Surimi Seafood): Asian Sauce: 128 calories, 4g total fat, 1g saturated fat, 27% calories from fat, 16mg cholesterol, 11g protein, 13g carbohydrate, .2g fiber, 1766mg sodium, 18mg calcium and .5g omega-3 fatty acids. Southwest Sauce: 187 calories, 11g total fat, 3g saturated fat, 53% calories from fat, 30mg cholesterol, 10g protein, 12g carbohydrate, .4g fiber, 918mg sodium, 35mg calcium and .5g omega-3 fatty acids. Americana Sauce: 116 calories, 2g total fat, .6g saturated fat, 13% calories from fat, 17mg cholesterol, 10g protein, 16g carbohydrate, .3g fiber, 954mg sodium, 19mg calcium and .5g omega-3 fatty acids. Alaska Salmon and Chipotle Dip PREP TIME: 10 minutes 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon 2 to 3 Tablespoons fresh lime juice 1 Tablespoon chipotle chiles in adobo sauce, chopped 2 Tablespoons chopped fresh cilantro 2 Tablespoons chopped red bell pepper 1 to 2 Tablespoons chopped red onion 1 teaspoon chopped garlic 1/4 teaspoon each salt and pepper Tortilla chips, as needed Drain and flake salmon. In bowl, mix lime juice, chiles, cilantro, bell pepper, onion, garlic, salt and pepper. Gently stir in salmon until blended. Cover and refrigerate until serving. Serve with tortilla chips. Variations:  • Add minced fresh jalapeño peppers for more flavor.  • Makes a great sandwich filling!  • Make a Latino Salmon Salad by adding a tablespoon mayonnaise, minced celery and corn with fresh sliced avocado over fresh greens.  • For a pasta salad, toss with cooked macaroni pasta, drained black beans, corn and canned green chiles with a splash of olive oil. Makes 4 to 6 Servings. Nutrients per serving: 123 calories, 5g total fat, 1g saturated fat, 38% calories from fat, 46mg cholesterol, 17g protein, 2g carbohydrate, .3g fiber, 583mg sodium, 182mg calcium, and 1.4g omega-3 fatty acids.