Seafood
Tested, loved, and easy to make your own
Alabama BouillabaisseBy All-Clad & Chris Hastings, owner and executive chef of the Hot & Hot Fish Club
Grilled Scallops with Cilantro-nectarine SalsaBy Tested and perfected in the Sur la Table kitchen
Asian Style Salmon with Brown Rice in the Pressure OvenBy Wolfgang Puck
Salt Block Scallops with Fresh Mango-cilantro RelishBy Recipe developed for Sur La Table’s Cooking Classes
Citrus Herbal Tea-steamed ScallopsBy Ming Tsai & Arthur Boehm, Simply Ming
Seared Scallops with Mango SalsaBy Charcoal Companion
Stir Fried Bok Choy with Shrimp and Oyster SauceBy Recipe developed for Sur La Table’s Cooking Classes
Wood Plank-grilled SalmonBy Charlie Palmer, Remington Camp Cooking