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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

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