If it swims,

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BAY SHORE
STEAM POT

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Recent Posts

Cooking Instructions for our Famous Crabcakes

Old Bay Grilled Lime Tuna Steak

Clams and Sausage in Spicy Marinara with Crostini

Clams and Sausage in Spicy Marinara with Crostini

Rinse 48 little neck clams in a strainer to remove any sand. Preheat oven to 375 degrees. Heat 2 tbsp olive olive oil in a large pot (5-quart) over med to low heat. Add the 1/4 c. diced onions, cook until translucent, about 5 min. Add 3/4 lb bulk hot Italian sausage and 4 lg cloves garlic minced, 1/4 tsp crushed red pepper flakes, and 1 tsp fennel seed. Cook until sausage is no longer pink, about 2 minutes. Drain oil. Increase heat to med-high. Pour in 1 c. dry white wine and

Spicy Grilled Mussels

Maple-Orange Shrimp and Scallop Kebobs

Maple-Orange Shrimp and Scallop Kebobs

Thread shrimp and scallops alternately onto long skewers. Brush the seafood evenly with the vegetable oil. Sprinkle with salt and pepper. Reserve. Blend 1/2 c ketchup with 1/4 c orange juice, 1/4 c maple syrup, 1 tbsp worcestershire sauce, 1 tbsp apple cider vinegar, 1/2 tsp paprika and 3 cloves garlic minced. Preheat the grill to medium-high heat and grease lightly. Brush kebobs all over with the maple-orange mixture. Grill for 2 to 3 min per side, basting often, or until sh

Pesto Stuffed Scallops

Pesto Stuffed Scallops

It’s ridiculously simple to do, but you must use the large sea scallops. Just take a sharp knife and make a horizontal slit in the middle being very careful not to cut all the way through, you want your scallop butterflied, put a small teaspoon of pesto inside. Salt and pepper your scallops then place them into a saute pan that’s been heated on medium heat with a little olive oil. Cook 2 to 3 minutes on each side. That’s it! Place in a pool of warm roasted red pepper sauce, b

Blackened Rockfish with Avocado Sauce

Blackened Rockfish with Avocado Sauce

1) Avocado Sauce: Blend 1 avocado, ½ cup non-fat Greek yogurt, 1 cup of water, 2 cups of cilantro with stems, ½ lime juice, 1 large garlic clove, ½ teaspoon salt, 1-2 splashes of chipotle sauce (optional) for the avocado fish taco sauce in a blender. Set aside in the refrigerator until ready to use. 2) Blackened Seasoning: In a small bowl mix 1 tbsp paprika, 1 tsp cayenne pepper, ½ tsp garlic powder, 1 tsp of dried thyme, 1 tsp of dried oregano, ½ tsp salt, ½ tsp ground black

Baked Flounder with Fresh Lemon Pepper

Baked Flounder with Fresh Lemon Pepper

Preheat oven to 425°. Combine 2 tbsp grated lemon rind (about 3 lemons), 1 tbsp extra virgin olive oil, 1 1/4 tsp black peppercorns, crushed, 1/2 tsp salt, 2 garlic cloves, minced. Place 4 (6-ounce) flounder fillets on pan coated with cooking spray. Rub garlic mixture evenly over fillets. Bake at 425° for 8 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges, if desired

Maple-Rosemary Salmon Skewers

Pan-seared Scallops with Asparagus and Pancetta

Pan-seared Scallops with Asparagus and Pancetta

Cut 12 asparagus spears into 2 1/2-inch-long pieces. (Reserve stalks for other uses.) Toss with olive oil, salt and pepper in an 8-inch square baking pan. Bake at 475° for 6 min. Remove from pan, set aside. Cook 2/3 c. diced pancetta or bacon in lg skillet until crisp. Remove from skillet, drain on paper towels. Sprinkle both sides of 12 scallops with salt and pepper Measure drippings, and add olive oil to measure 2 tbsp. Heat reserved 2 tbsp drippings until hot; add scallops

Pineapple Teriyaki Marinade

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