On the board

Savory Seafood Croquettes 

This simple recipe for seafood croquettes – from the French word croquer, meaning, “to crunch” are perfect as an appetizer, side dish or even a main course. You can use any cooked fish or shellfish, including canned tuna and salmon, or crabmeat. These croquettes are light, savory and indeed, crunchy.  Remember, “Always ‘Stay Legal,’ and never take more than you’ll eat.” ~ Trevor Cook, Scuba Chef Ingredients: 8 ounces cooked seafood (If using canned seafood, drain well) ¼ cup onion, minced 1 large clove garlic, minced […]

South-of-the-Border Scallop Sopes

I recently discovered a traditional Mexican dish called the sope, which originated in central and southern Mexico. Depending on the region, the sope is also called a picadita, pellizcada or garnacha. No matter what you call it, the sope is similar to a fried corn tortilla, only thicker, with a soft, pliable texture. This recipe calls for Pacific rock scallop, but you can top a sope with your favorite seafood, meats and veggies, so have fun experimenting. Remember, “Always ‘Stay Legal,’ and never take more […]

Lobster Quiche with a Prosciutto Crust

Here’s a meaty twist on the traditional quiche recipe, replacing the pastry crust with prosciutto. This recipe calls for lobster meat, but you can easily prepare this dish with lump crabmeat, or any leftover cooked meat such as diced chicken or ham. This dish is delicious served hot or cold. Get creative and experiment with your favorite ingredients. Remember, “Always ‘Stay Legal,’ and never take more than you’ll eat.” ~ Trevor Cook, Scuba Chef   Yields 6 servings Ingredients: 1 pound spiny lobster meat, cooked […]

Sophisticated, But Simple Seared Halibut With a Sauce of Fresh Sage Chiffonade, Brown Butter and Toasted Almonds 

Halibut is a favorite of many seafood lovers because of its mild flavor. The meat has a firm, large flake. I suggest pan searing halibut rather than grilling it. If you decide to grill it, remove filets from the grill when still slightly undercooked and cover with foil for several minutes before serving; the retained heat will allow the fish to finish cooking while keeping it moist and tender. One of my favorite go-to sauces is a fresh sage chiffonade with brown butter and toasted almonds. Don’t […]

Rocking the Rockfish: Baja-Style “Pescado Frito” 

Yields 6 servings Ingredients: 1 5-lb. Pacific rockfish 4 cups peanut oil 2 cups all-purpose flour 1 Tbs. Old Bay seasoning Salt and pepper to taste   Directions: Clean the fish, removing the scales and internal organs. Using kitchen shears, lift the gill plate and carefully cut out the entire cluster of gills on each side of the fish. Rinse and pat dry inside and out with paper towels. With a sharp knife, on each side of the fish’s body make 4-5 deep slices into the flesh, from […]

Kiwi’d Pacific Rock Scallops and Sushi

One of my favorite ways to enjoy Pacific rock scallops is to pair them with other treasures from the sea like yellowtail and ahi tuna for an amazing sushi trio. This month we’ll take the rock scallop to another level as serve it on fresh Kiwi fruit with a drizzle of spicy chili ponzu vinaigrette. Remember, “Always ‘Stay Legal,’ and never take more than you’ll eat.” ~ Trevor Cook, Scuba Chef Yields 4 servings Ingredients: 12 large Pacific rock scallops 1 1-pound yellowtail tuna filet, […]

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