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Le Creuset Honey

Seafood

Shrimp Skewers with Spiced Mango Wraps

by Ellane Pirotte

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Asian Glazed Salmon

by All-Clad & Carole Walter

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Citrus Herbal Tea-Steamed Scallops

by Ming Tsai and Arthur Boehm, Simply Ming

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

As seen on CNN, February, 2008

Tested and perfected in the Sur la Table kitchen

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Grilled Ahi with Summer Citrus Dip

by Diane Halferty

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Baked Sole Roulades with Zucchini Stuffing

by All-Clad & Carole Walter

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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

by Sur La Table & Andrews McMeel Publishing

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Seared Scallops with Tomato Chutney

Tested and perfected in the Sur la Table kitchen

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Grilled Swordfish with Peperonata

In Italy, peperonata—braised peppers with tomato and onion—is typically served as an antipasto or side dish, but it makes a superb fish topping.

by Sur La Table & Andrews McMeel Publishing

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Beer-Battered Shrimp with Lemon and Parsley Aioli

Tested and perfected in the Sur la Table kitchen

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Salmon with Bacon and Onions

by Lékué

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Grilled Shrimp with Tarragon Beurre Blanc

Tested and perfected in the Sur la Table kitchen

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Seared Salmon with Fresh Blackberry Gastrique

Tested and perfected in the Sur la Table kitchen

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Maryland Crab Cakes

Tested and perfected in the Sur la Table kitchen

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Mussels in Cream Sauce

Tested and perfected in the Sur la Table kitchen

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Linguine with Tuna, Capers and Olives

Provençal herbs and orange zest complement the oil-rich tuna, creating a quick and delicious sauce for pasta.

Tested and perfected in the Sur la Table kitchen

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Pan-Seared Curry-Rubbed Scallops

Tested and perfected in the Sur la Table kitchen

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Halibut Steamed in Banana Leaves with Orange-Pineapple Relish

Tested and perfected in the Sur la Table kitchen

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Sous Vide Poached Salmon with Beets and Cucumber Creme Fraiche

Tested and perfected in the Sur la Table kitchen

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Baja Fish Tacos

Tested and perfected in the Sur la Table kitchen

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Salt Cod Fritters with Aioli Dip

Tested and perfected in the Sur la Table kitchen

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Shrimp with Garlic

Tested and perfected in the Sur la Table kitchen

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Saffron-Steamed Mussels with Crème Fraîche

by All-Clad & Chef Barbara Lynch

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Whole Roasted Snapper on Piperade

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

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Alabama Bouillabaisse

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

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Pan Roasted Bouchot Mussels with Oriental Sauce

by All-Clad & Chef David Chang

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Seafood Stew with Farro

by All-Clad & Chef Hugh Acheson

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Steamed Salmon with Quinoa

by Kenwood Electrics

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Crispy Salmon on Lemon-Caper Wilted Greens

Tested and perfected in the Sur la Table kitchen

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Guinness and Maple Glazed Salmon

Tested and perfected in the Sur la Table kitchen

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Chargrilled Shucked Oysters

Tested and perfected in the Sur la Table kitchen

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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

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Salt Block Honey-Black Pepper Shrimp

Tested and perfected in the Sur la Table kitchen

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Salt Block Scallops with Tomato & Basil Vinaigrette

Tested and perfected in the Sur la Table kitchen

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Salt Block Scallops with Fresh Mango-Cilantro Relish

Tested and perfected in the Sur la Table kitchen

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Louisiana Oysters

by Acme Oyster House in New Orleans, Louisiana

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Cedar-Plank Salmon with Lemon-Dill Hollandaise

Tested and perfected in the Sur la Table kitchen

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Wood Plank-Grilled Salmon

The secret to mouth-watering, plank grilled salmon is Charlie Palmer’s Citrus Soy Marinade which combines tart lemon with the sweetness of honey and a range of spices to enhance the delicate flavors of the fish.

by Charlie Palmer, Remington Camp Cooking

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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

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Salmon with Braised Artichokes and Olives

Tested and perfected in the Sur la Table kitchen

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Curry Shrimp with Vegetable Noodles

Tested and perfected in the Sur la Table kitchen

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Pan-Seared Scallops with Prosecco Butter Sauce

Tested and perfected in the Sur la Table kitchen

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Spicy Shrimp Simmered in Basil

Tested and perfected in the Sur la Table kitchen

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Mixed Seafood Paella

Tested and perfected in the Sur la Table kitchen

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Five-Spice Crusted Salmon with Ginger Pan Sauce

Tested and perfected in the Sur la Table kitchen

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