INGREDIENTS

• 8 pc Large Sea Scallops (Dry Packed)
• 8 pc Large Black Tiger Shrimp (Peeled and Deveined)
• 150g Dried Fettuccini Pasta
• 1 Small Shallot (minced)
• 1 Large Clove Garlic (minced)

• 1 Cup 18% Cream 
• ½ Cup Grated Parmesan Cheese
• ¼ Cup White Wine
• ¼ Cup Seafood Stock 
• 1 tbsp Italian Parsley
• 1 tbsp Clarified Butter (ghee)
• Sea Salt and Pepper
• Olive Oil

DIRECTIONS

1) Cook Pasta in seasoned water until al dente, drain and drizzle with olive oil, set off to side.
2) In a medium saucepan, warm olive oil and sauté the shallot and garlic until fragrant. 
3) Add in seafood broth and wine; bring up to a gentle simmer. Let simmer for 6-8 minutes until well reduced.  

4) Add in cream and parmesan, stir and simmer until thickened.  
5) In a heavy-bottomed frying pan, melt the clarified butter and heat.  Add in scallops and shrimp, let sear for 2-3 minutes on each side 
6) Mix cooked pasta into warm alfredo sauce make sure pasta is well covered in sauce.  
7) Plate pasta, top with shrimp and scallops and sprinkle with fresh parsley. 

INGREDIENTS

- 8 Fresh Large/Jumbo “Dry Packed” Sea Scallops
- 1 Large Clove Garlic (Minced)
- 2 Tbsp Clarified Butter (Ghee)
- Sea Salt and Pepper

DIRECTIONS

1) In a large skillet, melt the clarified butter and warm to a medium heat. 
2) Add garlic to the butter and sauté gently for 1-2 minutes being careful not to burn the garlic.
3) Season Scallops with salt and place in hot pan. 
4) Sear scallops for 2-3 minutes on each side until they have a nice brown crust.  It is important in this step not to unnecessarily touch the scallop, to achieve the optimal sear leave the scallop alone to allow time for the sear to complete. 
5) Remove the Scallops from the pan and serve immediately.

Ingredients: 

• 1 lb Fresh Salmon (Organic/Atlantic)
• ½ lb Cooked Cold-Water Shrimp
• ¼ Cup 18% Cream
• Chef Paul’s Salmon Magic Seasoning
•1 Jar Club House Lemon Butter Dill Sauce

Directions:

1) Heat the oven to 375F. Place the salmon on a baking sheet and season generously with the magic salmon seasoning. Bake for 15 minutes.
3) In a saucepan, combine the lemon butter dill sauce with the cream and begin to warm.
4) As the sauce is warming, add in the shrimp and stir well until the sauce is hot (do not boil).  
5) Remove salmon from oven and plate, add spoonful’s of the shrimp sauce over the salmon.
6) Serve with grilled asparagus or favourite salad.

Ingredients: 

- 1 lb cooked Shrimp 
- 1 lb crab meat
- 1/2 lb pound lobster meat
- 1/2 cup olive oil
- 1/2 cup ghee butter 
- 1 white onion (chopped)
- 6 garlic cloves (finely chopped)
- 2 tomatoes (chopped)
- 1 cup dry white wine
- 1 tsp. Rosemary 
- 1 tsp. oregano
- 1/2 cup parsley
- Salt & Pepper

Directions:

1) Heat butter and oil – add the freshly chopped onion and garlic, sauté several minutes. 
2) Add wine and cook until wine has evaporated & the onion & garlic are golden.
3) Lower the heat; add freshly chopped tomatoes & spices; stir frequently. 
4) Add shrimp, crab & lobster meat and let it cook in the sauce, absorbing the flavour for 5 minutes.
5) Serve sauce over your favourite pasta. 

INGREDIENTS

- 2 lbs Skinless Haddock Fillets (Cut in 2-3oz Portions)
- 1 Pkg Rocky Madsen Beer Batter
- 1 Bottle of your favourite Beer (Guinness)
- 1 Lt Vegetable Oil (For Frying)
- 1 Lemon (Wedged)
- 1 Jar Tartare Sauce or Aioli

DIRECTIONS

1) In a deep frying pan, heat the oil to 375F.
2) Rinse the haddock portions in cold water and pat dry with paper towel.
3) Mix up beer batter as package directs 
4) Coat fish with batter and place carefully in hot oil.
5) Fry fish 3-4 minutes until golden brown.
6) Remove fish from oil and place on paper towels.
7) Serve with tartare sauce or aioli and fresh lemon wedges.