Shellfish

* Remove the abductor muscle from the scallops (small hard piece along the edge) by sliding a small paring knife or your fingers under the edge and gently pulling it away.  Sprinkle the scallops with sea salt, and then set them aside while you make the asparagus purée.

* Bring a pot of salted water to a boil, and toss in the garlic and asparagus.  Cook until tender, about 2 min.

* Strain the asparagus and garlic, and then immediately submerge them into ice water, to keep the colour dark green and to halt the cooking process.

* Blend together the white wine, heavy cream, parsley and cooked asparagus and garlic using a high setting on your blender until the mixture is smooth.

* Heat a large skillet to high - skillet is ready when a drop of water sizzles and spits when added to the pan.

* Add olive oil to the hot skillet, and then gently place each scallop into the pan.

* Allow scallops to sear for about 2 minutes, do not move it around, it will be easier to remove once it has developed its golden brown crust. 

* Gently turn each scallop over and sear for another minute.  Serve on top of the asparagus purée, and add sprinkled parsley and cracked black pepper.  Enjoy!

In a medium sauce pan, mix fish stock, peanut butter, sugar, soy sauce, garlic, chili sauce and cornstarch. Cook over medium heat until mixture thickens and begins to boil. Reduce heat and keep warm.

In a large skillet, heat 1 Tbsp veggie oil - gently saute peeled shrimp until they change colour (about 3 minutes) - then remove from pan and set aside.

In the same large skillet, heat remaining veggie oil.

Add veggies in order of above listing - waiting about 2 min in between each. All veggies cook at different speeds - this will create a nice uniform texture. When bean sprouts are cooked to your taste - veggies are ready

In a large bowl, mix together shrimp, hot cooked noodles, peanut sauce and veggies - toss well until thoroughly coated in sauce

Serve with crushed peanuts sprinkled on top and a lime wedge on the side

Gently place saffron threads into large, heavy saucepan and cook until it gives off an aroma

Add the fish stock to the pot, bring to a boil, then reduce heat to simmer to infuse the saffron flavour

Heat olive oil in a large skillet and add onions and garlic - stir until onions start to soften

Add shrimp, oysters, and red peppers to skillet and cook for about 2 minutes, stirring frequently

Pour rice into the skillet, and stir thoroughly to ensure all the grains are well coated with oil

Add half of the simmering fish stock to the skillet, stir thoroughly and then bring to a boil. Reduce the heat and simmer until all the liquid is absorbed - about 5 min

Transfer the rice mixture into the large sauce pan with the remaining fish stock

Gently stir in the tomatoes and peas, and stir until evenly mixed

Arrange clams and mussels on top of the mix and simmer another 10-15 minutes until liquid absorbed

Cover pot and let stand for at least 5 minutes

Remove any clams or mussels that didn't open, and stir the paella gently to fluff

Sprinkle chopped parsley over top of the paella and serve
  

In a large pot, melt half the butter, add chopped onions and sauté until soft

Add garlic, celery, mushrooms, parsley and fresh herbs.

Sauté the veggies for 3 minutes and then remove from heat. Set aside.

Place bread cubes in the largest bowl you have - and sprinkle with poultry seasoning, salt and pepper (to taste).

Melt remaining 1/2 lb butter - pour all over breadcrumbs and then stir thoroughly.

Mix sautéed veggies into the cubed bread.

Add chopped oyster meat and crabmeat to the mixture and gently fold together.

Stuff into your turkey at both ends - now you're ready for the oven

If your family doesn't eat turkey, try using this stuffing in a whole salmon, or bake it in the oven in a foil package and serve as a delicious side dish  

Shuck the oysters, and set aside 18 of the deepest half shells for later.

Place two raw oysters on each of the shells, and arrange them in a large baking dish (use two dishes if needed, don’t over crowd).

In a skillet, cook the bacon until crispy. Remove from the pan, and drain on a paper towel. Once cooled, crumble the bacon into small pieces.

Add the green pepper and celery to the bacon fat in the skillet, and cook on medium until softened. Add the green onions, lemon juice, tabasco, and worcestershire sauce and mix together gently. Add the bacon last.

Spoon a small amount of the veggie and bacon mixture onto each oyster.

In a small bowl, mix together the panko breadcrumbs and parmesan cheese. Sprinkle this mixture over each of the oysters.

Bake in an oven preheated to 400ºF for about 8 minutes. Once the tops are golden, remove from the oven and enjoy!