Spaghetti al nero di seppia (squid ink spaghetti)
Broiled Calamari with Lemon and Parsley
Baked Trout With Rosemary, Lemon and Celery
Tomato and Basil Tilapia with Israeli Couscous!
Quick and easy chili garlic squid!
Indoor clambake! Lobster, clams, mussels and much more...perfect for those cold March days!
Deliciously fresh sashimi at Soho Japan, London - affordable, traditional Japanese food.
Shrimp Bisque rich and fulfilling with a hint of orange and basil.
Potted Shrimp with Sour Dough Bread
Amazing Scottish Scallops and Liver all in the form of a rubiks cube, Served hot!
Make your own... crab rangoons!
Salmon grilled in grape leaves
Rustic Tuna Salad whipped up from (mostly) store cupboard ingredients.
This rice is powerfully flavoured with Squilla Mantis, a rare Mediterranean crustacean. It's in season now!
Beurre Blanc Poached Cod, with an untraditional twist
Pan Seared Scallops with Meyer Lemon Dust and Chipotle Beurre Blanc
Smoked salmon and mango-jalapeño cream on cornmeal blinis. Adapted from Bobby Flay.
Fresh crawfish in the heart of Appalachia at Bayou Bay in Knoxville.
Fish and crab terrine
Seared Bay Scallops with Fennel Pollen Air
Sweet & Sour Prawn Stir Fry. aka "How I Overcame My Fear of Cooking with Seafood"
Luxurious braised abalone for Chinese New Year.
Shrimp, avocado, and cheese quesadilla - a filling and healthy lunch!
White bean and tuna dip, perfect for scooping up with fresh pita bread!
Scallops with wonton, chili and honey.
The perfect combination between sweet and spicy.
Steamed Mussels in White Wine broth. So easy!
Have you ever had a muqueca? This Brazilian seafood stew made in clay pots is absolutely divine.
Nothing says "Valentine's Day" like splurging on duck and lobster tail and spending all day in the kitchen together making paella!
Salt-crusted red snapper with blood orange and bay leaf. Very easy to prepare, and big on wow-factor for dinner parties.
Herrings with blackcurrants
A very special menu for your Valentine. Yukon Gold Blinis; Ahi Tuna Tartare; Ten-Spice Rack of Lamb & Gianduja Molten Cake with Hazelnut Brittle
Buttery and full of capers, this scallop pasta puts a spin on the traditional chicken piccata.