Broiled  Scallops






2 green onions, sliced

  1 garlic clove, minced

2 teaspoons olive oil

12 ounces sea scallops

2 teaspoons minced fresh parsley

1 teaspoon finely chopped fresh basil

  1/4 cup chicken broth

1/8 teaspoon salt

1/8 teaspoon white pepper

1/3 cup soft bread crumbs

2 teaspoons butter





In a non-stick skillet, saute onions and garlic in oil until tender.

Add the scallops, parsley and basil.

Cook and stir over medium heat until scallops are firm and opaque.

Add the broth, salt and pepper.

Cook, uncovered, over medium-low heat for 1 minute.


Divide mixture evenly between two ovenproof 1 1/2 cup dishes.

Sprinkle with bread crumbs; dot with butter.

Broil 4 to 6 inches from the heat until crumbs are golden.



Serves 2






Stuffed  Shrimp






4 ounces cream cheese, softened

4 1/2 teaspoons prepared horseradish

1 tablespoon grated Parmesan cheese

1 pound cooked large shrimp, peeled and deveined

Minced fresh parsley

Seafood cocktail sauce (optional)






In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended.


Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture.


Butterfly the shrimp along the outside curves.

Pipe about 1 teaspoon cream cheese mixture into each shrimp.


Arrange on a serving platter.

Sprinkle with parsley.

Serve with seafood sauce if desired.


Refrigerate leftovers.



Serves about 2 dozen shrimp






Spiced  Salmon






3 tablespoons brown sugar

1/2 teaspoon garlic powder

1/2 teaspoon ground mustard

1/2 teaspoon paprika

1/2 teaspoon pepper

1/4 teaspoon dill weed

dash salt

dash dried tarragon

dash cayenne pepper

2 tablespoons butter, melted

2 tablespoons olive oil

2 tablespoons soy sauce

1 salmon fillet (2 pounds)






In a small bowl, combine the first nine ingredients.


Add the butter, oil and soy sauce; brush over salmon.


Coat grill rack with cooking spray before starting the grill.


Place salmon skin side down on rack.

Grill, covered, over medium heat for 10 to 15 minutes or until fish flakes easily with a fork.



Serves 6 - 8







 Salem's Den  Salem 2004 and Beyond