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Seafood

Shrimp Skewers with Spiced Mango Wraps

by Ellane Pirotte

Asian Glazed Salmon

by All-Clad & Carole Walter

Citrus Herbal Tea-Steamed Scallops

by Ming Tsai & Arthur Boehm, Simply Ming

Pan Seared Scallops, Warm Tomato, Caper and Olive Relish with Creamy Polenta

Recipe developed for Sur La Table’s Cooking Classes

Grilled Ahi with Summer Citrus Dip

by Diane Halferty

Baked Sole Roulades with Zucchini Stuffing

by All-Clad & Carole Walter

Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

by Sur La Table & Andrews McMeel Publishing, Eating Local

Seared Scallops with Tomato Chutney

Recipe developed for Sur La Table’s Cooking Classes

Grilled Swordfish with Peperonata

by Sur La Table & Andrews McMeel Publishing, Eating Local

Classic Lobster Roll

by Joel Gamoran

Beer-Battered Shrimp with Lemon and Parsley Aioli

Tested and perfected in the Sur la Table kitchen

Salmon with Bacon and Onions

by Lékué

Grilled Shrimp with Tarragon Beurre Blanc

Tested and perfected in the Sur la Table kitchen

Seared Salmon with Fresh Blackberry Gastrique

Tested and perfected in the Sur la Table kitchen

Maryland Crab Cakes

Tested and perfected in the Sur la Table kitchen

Lobster Macaroni and Cheese

by Sur La Table & Andrews McMeel Publishing

Mussels in Cream Sauce

Tested and perfected in the Sur la Table kitchen

Linguine with Tuna, Capers and Olives

Tested and perfected in the Sur la Table kitchen

Pan-Seared Curry-Rubbed Scallops

Tested and perfected in the Sur la Table kitchen

Halibut Steamed in Banana Leaves with Orange-Pineapple Relish

Tested and perfected in the Sur la Table kitchen

Sous Vide Poached Salmon with Beets and Cucumber Creme Fraiche

Tested and perfected in the Sur la Table kitchen

Baja Fish Tacos

Tested and perfected in the Sur la Table kitchen

Salt Cod Fritters with Aioli Dip

Tested and perfected in the Sur la Table kitchen

Shrimp with Garlic

Tested and perfected in the Sur la Table kitchen

Saffron-Steamed Mussels with Crème Fraîche

by All-Clad & Chef Barbara Lynch

Whole Roasted Snapper on Piperade

by All-Clad & Chris Hastings, owner and executive chef of the Hot & Hot Fish Club

Alabama Bouillabaisse

by All-Clad & Chris Hastings, owner and executive chef of the Hot & Hot Fish Club

Pan Roasted Bouchot Mussels with Oriental Sauce

by All-Clad & Chef David Chang

Seafood Stew with Farro

by All-Clad & Chef Hugh Acheson

Steamed Salmon with Quinoa

by Kenwood Electrics

Crispy Salmon on Lemon-Caper Wilted Greens

Tested and perfected in the Sur la Table kitchen

Guinness and Maple Glazed Salmon

Tested and perfected in the Sur la Table kitchen

Chargrilled Shucked Oysters

Tested and perfected in the Sur la Table kitchen

Steamed Manila Clams with Thyme, White Wine and Sorrel Purée

by Ethan Stowell

Salt Crust Scallops with Thai Lime Dipping Sauce

by Mark Bitterman, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks

Salt Block Honey-Black Pepper Shrimp

Tested and perfected in the Sur la Table kitchen

Salt Block Scallops with Tomato & Basil Vinaigrette

Tested and perfected in the Sur la Table kitchen

Salt Block Scallops with Fresh Mango-Cilantro Relish

Recipe developed for Sur La Table’s Cooking Classes

Louisiana Oysters

by Acme Oyster House in New Orleans, Louisiana

Cedar-Plank Salmon with Lemon-Dill Hollandaise

Tested and perfected in the Sur la Table kitchen

Wood Plank-Grilled Salmon

by Charlie Palmer, Remington Camp Cooking

Salt-Crisped Whole Fish with Mint and Pickled Ginger

by Mark Bitterman, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks

Salmon with Braised Artichokes and Olives

Tested and perfected in the Sur la Table kitchen

Curry Shrimp with Vegetable Noodles

Tested and perfected in the Sur la Table kitchen

Pan-Seared Scallops with Prosecco Butter Sauce

Tested and perfected in the Sur la Table kitchen

Spicy Shrimp Simmered in Basil

Tested and perfected in the Sur la Table kitchen

Mixed Seafood Paella

Tested and perfected in the Sur la Table kitchen

Five-Spice Crusted Salmon with Ginger Pan Sauce

Tested and perfected in the Sur la Table kitchen

Herb Crusted Salmon with Tomato Vinaigrette in the Pressure Oven

by Wolfgang Puck

Asian Style Salmon with Brown Rice in the Pressure Oven

by Wolfgang Puck

Smoked Trout and Leek Risotto

Tested and perfected in the Sur la Table kitchen

Herbed Shrimp Skewers with Mint-Feta Pesto

Tested and perfected in the Sur la Table kitchen

Seared Scallops with Apple-Brandy Cream Sauce

Tested and perfected in the Sur la Table kitchen

Salmon Dill Linguine

Tested and perfected in the Sur la Table kitchen

Steamed Garlic Shrimp

by Lékué

Provencal Striped Bass

by Lékué

White Beans with Clams

by Lékué

Pan-Seared Sole with Lemon and Capers

Tested and perfected in the Sur la Table kitchen

Mustard-Crusted Salmon with Fennel and Blood Orange Salad

Tested and perfected in the Sur la Table kitchen

Seared Scallops with Blood Orange Vinaigrette

Tested and perfected in the Sur la Table kitchen

Mussels from Brussels

by GreenPan

Healthy Steamed Salmon

by GreenPan

Steamed White Fish with Vegetables

by Wolfgang Puck & Marian Getz

Pesto Steamed Cod

by Wolfgang Puck & Marian Getz

Curry Prawns with Eggplant

Tested and perfected in the Sur la Table kitchen

Courgette Spaghetti

by GreenPan

Stir-Fried Clams with ThaiFusions Sweet Onion Chili Jam

by ThaiFusions

Steam-Grilled Salmon and Asparagus

by Staub

Himalayan Salt Block Scallops with Honey-Peppercorn Glaze

Tested and perfected in the Sur la Table kitchen

Asian-Style Poached Salmon

by Cuisinart

Oven Smoked Salmon

Tested and perfected in the Sur la Table kitchen

Salmon with Lemon Chives Sauce

by Fagor

Surf and Turf in the Staub Steam Grill

by Staub

Grilled Rub with Love Salmon

by Tom Douglas

Steam-Grilled Salmon and Vegetables with Tarragon Dip

by Staub

Shrimp Stir Fry

by Tom Douglas

Salmon

by Tom Douglas

Grilled Scallops with Cilantro-Nectarine Salsa

Tested and perfected in the Sur la Table kitchen

Salt Slab Shrimp with Asparagus and Honey-Basil Dressing

Tested and perfected in the Sur la Table kitchen

Grilled Fish with Charred Cherry Tomato and Sweet Corn Relish

Tested and perfected in the Sur la Table kitchen

Grilled Rosemary Salmon with Nectarine Salsa

Tested and perfected in the Sur la Table kitchen

Grilled Shrimp with Lime and Chile-Cilantro Butter

Tested and perfected in the Sur la Table kitchen

Cedar-Plank Salmon with Wasabi-Lime Aioli

Tested and perfected in the Sur la Table kitchen

Steam-Grilled Black Cod, Mushrooms, Italian Parsley and Spring Onion

by Staub

Cajun Style Steamed Shrimp

by Wolfgang Puck

Grilled Sea Scallops with Sweet Corn Coulis

Tested and perfected in the Sur la Table kitchen

Caribbean Coconut Shrimp

by E’Cucina Home

Blackened Orchard Salmon

by E’Cucina Home

Pecan Crusted Salmon with Maple-Mustard Glaze

by Le Creuset

Bob Kramer’s Meteorite Smoked Salmon

by Bob Kramer

Pan-Seared Scallops with Deconstructed Guacamole

by DeLille Cellars

Shrimp Scampi

by Fagor

Steam-Grilled Salmon over Green Asparagus

by Staub

Perfect Pan-Seared Salmon

Recipe developed for Sur La Table’s Cooking Classes

Swordfish Roasted with Potatoes and Served with Caper Mayonnaise

by All-Clad

Stir Fried Bok Choy with Shrimp and Oyster Sauce

Recipe developed for Sur La Table’s Cooking Classes

Cioppino

by Chef Mia Chambers

Paella

by GreenPan

Shrimp and Spiralized Cucumber Salad with Chia Seed Vinaigrette

Recipe developed for Sur La Table’s Cooking Classes

Sesame Crusted Salmon with Zucchini

by GreenPan

Grilled Tamarind Shrimp

Recipe developed for Sur La Table’s Cooking Classes

Old Fashioned Maine Lobster Roll

Recipe developed for Sur La Table’s Cooking Classes

Perfectly Grilled Shrimp

Recipe developed for Sur La Table’s Cooking Classes

Boiled Lobster

Recipe developed for Sur La Table’s Cooking Classes

Cucumber-Shiso Granité

by Cynthia Nims

Grilled Fish and Smoked Sausage Skewers with Basil Aioli

Recipe developed for Sur La Table’s Cooking Classes

Cedar-Plank Salmon with Maple-Mustard Glaze

Recipe developed for Sur La Table’s Cooking Classes

Lemon-Rosemary Mignonette

by Cynthia Nims

Pineapple and Shrimp Red Curry (Kaeng Khua Saparot)

Recipe developed for Sur La Table’s Cooking Classes

Cantonese-Style Steamed Bass

by Cuisinart

Steamed Clams with Fennel and Chorizo

Recipe developed for Sur La Table’s Cooking Classes

Halibut Poached in Green Curry Broth

by Joel Gamoran, Sur La Table National Chef

Shrimp Tacos with Avocado Crema

by Joel Gamoran, Sur La Table National Chef

Grilled Tuna, Romesco Sauce and Quinoa

by Joel Gamoran, Sur La Table National Chef

Swordfish with capers, chives and lemon

by Staub

Prosciutto-Wrapped Shrimp with Salsa Verde Dipping Sauce

Branzino with Fennel and Lemon

Seared Scallops with Grapefruit and Crispy Prosciutto

Recipe developed for Sur La Table’s Cooking Classes

Linguine with Clams and White Wine Sauce

Recipe developed for Sur La Table’s Cooking Classes

Seared Scallops and Cauliflower Grits

by Joel Gamoran, Sur La Table National Chef

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