OUT WEST: Food & Lifestyle

Seafood

Shiitake and Scallop Fettucine

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Shiitake and Scallop Fettucine in a buttery garlic shallot sauce with crispy breadcrumbs, parmesan and fresh chives.

I think it’s safe to say we love our seafood here at Out West. It’s also safe to say we love restaurant style dinner in less than 30 minutes. With that said, this Shiitake and Scallop Fettucine is right up our alley!

Scallops are SUPER SIMPLE to make and one of those less is more sort of things. Most of the time the scallops I get are ready to cook, meaning the muscle is already removed. This is important because it’s really tough and you don’t want to eat it. If your scallops still have it attached, just cut that part off.

Always pat your scallops dry before cooking. You want to remove the moisture with a paper towel. This allows you to get the perfect sear and that beautiful golden color.

Grab your heavy bottom pan, like a cast iron pan, use plenty of oil. I like using avocado oil because it has a higher smoke point then, say, olive oil. Crank the heat to high..you want that pan smoking hot.

Season, SEASON, Season, then…Place the scallops in the pan, leaving room in between each of them, and DON’T TOUCH THEM. Let them sear and create that golden color. Flip them once and repeat. They cook quick and all they need is a sear on each side. There you have it! All my tips and tricks to the perfect seared scallop.

Ingredients in Shiitake and Scallop Fettucine

  • Scallops – Large sea scallops, trimmed of muscle and patted dry.
  • Shiitake Mushrooms – About 8 cups 1/2 inch sliced.
  • Fettucine Noodles – Fresh is best for this recipe.
  • Shallot – A couple large shallots sliced thinly.
  • Panko – Japanese bread crumbs that are extra crispy
  • Chives – Freshly chopped chives
  • Sherry – Cooking sherry found in the wine section of your grocery
  • Garlic – Fresh minced garlic
  • Butter – Real butter is all that I use when cooking
  • Heavy Cream – Also called whipping cream

Related Recipes

Love seafood? We’ve got a few more favorites for you to try. Shrimp and Asparagus Risotto is rich and creamy comfort food in a bowl. If you want a beautiful showstopper for your friends, try Scallops with Tropical Rice served in a guajillo mango sauce. For a weeknight under 30 minutes dinner, try Creamy Spring Pasta with Shrimp.

Creamy Shrimp and Asparagus Risotto is easy to make with Arborio rice, sautéed shallot, white wine and simmered broth.
Shrimp and Asparagus Risotto
Seared scallops with Guajillo Mango Sauce
Scallops with Tropical Rice
Creamy Spring Pasta with Shrimp combines first of the season asparagus and peas in a cream based sauce with tender garlic shrimp.
Creamy Spring Pasta with Shrimp
Shiitake & Scallop Fettucine in a buttery garlic shallot sauce with crispy breadcrumbs, parmesan and fresh chives.

Shiitake and Scallop Fettucine

OUT WEST: Food & Lifestyle
http://www.outwestlifestyle.com
Shiitake and Scallop Fettucine in a buttery garlic shallot sauce with crispy breadcrumbs, parmesan and fresh chives.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Dinner, Main Course
Cuisine Pasta, Seafood
Servings 4

Ingredients
  

  • 8 cups shiitake mushrooms sliced 1/2 inch thick
  • 9 oz. fresh fettucine
  • 2 large shallots thinly sliced
  • 4 tbsp. avocado oil
  • 4 tbsp. butter
  • 2 tsp. garlic minced
  • 1/2 cup cooking sherry
  • 2 tbsp. heavy cream
  • 1 cup parmesan cheese grated

Seared Scallops

  • 12 sea scallops patted dry
  • 2 tbsp. avocado oil divided
  • 2 tbsp. butter divided
  • 1 lemon for serving

Breadcrumb Topping

  • 1 cup Panko breadcrumbs
  • 1 tbsp. butter
  • 1 tbsp. fresh chives minced
  • 1 pinch salt and pepper

Instructions
 

  • Make the Breadcrumb Topping and set aside.
  • Cook fresh fettucine noodles according to package directions. While noodles are cooking sauté mushrooms:
    In a large pan over medium high heat, add 4 tbsp. avocado oil. Sauté shallot and mushrooms for about 2 minutes. Add garlic and sherry, stir to combine. Add butter, letting it melt and then the cream.
    Place cooked fettucine (straight from the water you boiled it in) in pan with mushrooms and toss to coat. This will add a little starchy water to help make the sauce.
    Serve topped with grated parmesan, breadcrumbs and seared scallops. Lemon on the side is always good.

Breadcrumb Topping

  • Melt butter in a small pan over medium high heat. Add breadcrumbs and cook for about 2-3 minutes until lightly browned. Remove from heat and toss with fresh cut chives, salt and pepper.

Seared Scallops

  • Sear scallops in two batches, if making 12. Heat large pan on high until smoking hot. Add 1 tbsp. avocado oil to pan. Place half of the scallops in pan, making sure to leave room between each. Sear for about 2 minutes, then flip and sear another 2 minutes, DO NOT move them around. Add 1 tbsp. butter to pan after flipping.
  • Remove this batch of scallops, wipe pan clean and repeat with second batch. Place cooked scallops over prepared fettucine.
Keyword 30 Minute Dinner, Fall Pasta, Mushroom Pasta, Pasta with Breadcrumbs, seared scallops

Grilled Shrimp & Nectarine Salad

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Grilled Shrimp & Nectarine Salad with honey lime dressing drizzled over mixed greens, toasted pecans, fresh pea pods and queso fresco.

I love a big green salad packed with all the ingredients. I use my standard method of some type of greens, plus a cheese, add in something crunchy, seasonal veggie or two.  Make it a meal with a protein…the possibilities are endless. I make this salad at least once a week in the summer.  We love how the honey lime grilled shrimp taste with the juicy nectarines.

Most of the ingredients I keep on hand.  I always keep a bag of either pecans or walnuts in my freezer.  They thaw out super quick and add a healthy crunch to any salad. Same with Argentinian Pink Shrimp, they are my go-to protein, so I keep a bag in my freezer. With staple items on hand, it’s easy to throw together a quick dinner.

Oh, and this Honey Lime Dressing is my new favorite!  You’re going to want to keep this recipe to use on rotation. It’s really good on chicken or anything avocado.

Ingredients in Grilled Shrimp & Nectarine Salad

  • Shrimp – Argentina pink shrimp are used in this recipe. They have a sweet flavor that I love and they are sustainably caught.
  • Nectarines – Fresh sliced nectarines pair so nicely with the shrimp.
  • Mixed Greens – Field greens from the market or Organic Girl Supergreens are fabulous.
  • Pecans – Toasted, rough chopped pecans. I keep a bag in my freezer.
  • Red Onion – Thinly sliced red onion.
  • Pea Pods – I like to cut whole pea pods on the bias and open up a few for looks.
  • Basil – Fresh basil leaves are added for a very fresh and unique flavor.
  • Tajin Seasoning – A Mexican inspired seasoning with lots of flavor.
  • Honey – Try and get the best honey you can, it’s worth the extra cost.
  • Lime – Fresh squeezed lime juice.
  • Avocado Oil – I keep avocado oil on hand, but you can sub for other mild cooking oil.

Related Recipes

Looking for a salad that also works an an entrée? These are three of our most popular flavor packed salads. Roasted Beet Salad is so good for you with vitamin packed beets and creamy goat cheese. 15 Minute Salmon Salad showcases sustainably wild caught Bristol Bay salmon. Avocado & Pineapple Salad with Halibut is like being in Mexico on the beach. It’s one of my ultimate favorites!

Roasted Beet Salad with Goat Cheese and Pecans combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.
Roasted Beet Salad
15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
15 Minute Salmon Salad
Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.
Avocado & Pineapple Salad with Halibut

Grilled Shrimp & Nectarine Salad

Grilled Shrimp & Nectarine Salad with honey lime dressing drizzled over mixed greens, toasted pecans, fresh pea pods and queso fresco.
OUT WEST Food & Lifestyle
http://www.outwestlifestyle.com
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 5 mins
Course Main Course, Salad
Cuisine Farmer’s Market, Healthy Recipes
Servings 4

Ingredients
  

  • 8 Argentinian pink shrimp 21/25 count
  • 1 tbsp. Tajin seasoning
  • 1 tbsp. honey
  • 5 oz. mixed greens
  • 1/4 cup fresh basil leaves torn
  • 1 large nectarine pitted and sliced
  • 1 cup sugar peas cut on bias
  • 1/2 cup red onion thin sliced
  • 1/2 cup pecans toasted and rough chopped
  • 1/4 cup queso fresco

Honey Lime Dressing

  • 1/2 cup fresh squeezed lime juice
  • 2 tbsp. honey
  • 1/4 cup avocado oil
  • salt and pepper

Instructions
 

  • Preheat grill. Combine Tajin seasoning and honey. Toss with shrimp and let sit while you prepare salad ingredients. I grill my shrimp with the shell on for more flavor, then remove the shell when eating, but you can grill without shell if desired.
  • In a large salad bowl, combine mixed greens, basil, nectarine slices, sugar peas and red onion. Toast pecans in either your air fryer or oven. Lay in a single layer at and toast for about 5 minutes at 375 degrees. Remove from over and rough chop.
  • Skewer shrimp and grill for about 2.5 minutes on each side. Remove from grill and place in prepared salad. Drizzle with Honey Lime Dressing (see below) and garnish salad with toasted pecans and queso fresco.
Keyword entree salad, Grilled Shrimp Salad, Honey Lime Shrimp, Salad for Dinner, Shrimp Salad

Dungeness Crab Rolls

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Dungeness Crab Rolls let the crab shine with butter warmed lump pieces, minced red pepper, tarragon, smoky chipotle and a squeeze of lemon.

This west coast inspired crab roll skips the mayo for a fresher take on the classic lobster roll. You won’t miss the mayo with the large lump meat warmed in rich smoky chipotle butter. Finely minced red bell pepper, red onion, garlic and tarragon add just enough flavor to highlight the crab.

I often pair tarragon with seafood. You’ll find it in many of my recipes, like my Farm Style Clam Chowder and Dungeness Crab & Corn Chowder.

Tarragon is widely used in French cooking and is native to most of the Northern Hemisphere. It’s mild anise flavor pairs perfectly with seafood dishes.

Historically, tarragon has been used for medicinal properties like easing tooth and gum pain, but this herb has many more benefits such as:

  • Antioxidant: Neutralize those free radicals with tarragon oil
  • Digestive Aid: Improve digestion, upset stomach or irritable bowel
  • Sedative: Relieves anxiety / stress and helps with a good nights sleep
  • Fights Bacteria: Keeps your body healthy and free from bacteria
Dungeness Crab Rolls let the crab shine with butter warmed lump pieces, minced red pepper, tarragon, smoky chipotle and a squeeze of lemon.

Ingredients in Dungeness Crab Rolls

  • Dungeness Crab – A pound of fresh Dungeness Crab. If purchasing pre-cracked crab, squeeze out excess moisture.
  • Brioche Rolls – Check your local grocery for brioche split top hot dog buns. It’s difficult to find traditional crab roll buns on the west coast. These brioche buns are the next best thing and they come split down the top instead of the side, making for the perfect roll to stuff with crab.
  • Red Bell Pepper – Fine diced red bell pepper adds color and texture.
  • Red Onion – Fine diced red onion for flavor and texture.
  • Tarragon – Fresh tarragon pairs nicely with seafood and enhances the flavor of crab.
  • Chipotle Powder – Because I like a little kick in my bite.
  • Butter – Real butter is a must for this recipe.
  • Garlic – I used minced garlic that I keep in my fridge.
  • Lemon – Lemon adds freshness and brings out the flavor in crab.

Related Recipes

If you love seafood sandwiches, try this Vietnamese inspired Salmon Banh Mi Sandwich made with hoisin glazed wild caught salmon. Craving crab? These Mexican Crab Cakes with Serrano Cream are light, fresh and packed with flavor or indulge in rich, buttery Dungeness Crab Enchiladas.

Salmon Bahn Mi Sandwich is a West Coast and Vietnamese fusion with pickled carrot, daikon radish, sriracha mayo and fresh herbs.
Salmon Banh Mi Sandwich
Mexican Crab Cakes with Serrano Cream use rich, buttery, Dungeness crab and just enough Panko with a creamy serrano cilantro lime sauce.
Mexican Crab Cakes
Rich, buttery and totally indulgent Dungeness Crab Enchiladas with creamy Monterrey Jack cheese and tangy salsa verde.
Dungeness Crab Enchiladas
Dungeness Crab Rolls let the crab shine with butter warmed lump pieces, minced red pepper, tarragon, smoky chipotle and a squeeze of lemon.

Dungeness Crab Rolls

http://www.outwestlifestyle.com
Dungeness Crab Rolls let the crab shine with butter warmed lump pieces, minced red pepper, tarragon, smoky chipotle and a squeeze of lemon.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Course Main Course
Cuisine Burgers, Sandwiches, Pizza, Seafood
Servings 4

Ingredients
  

  • 4 brioche split top rolls warmed
  • 1 pound Dungeness crab shells and moisture removed
  • 1/4 cup butter
  • 1/4 cup red bell pepper fine diced
  • 1/4 cup red onion fine diced
  • 1 tsp minced garlic
  • 1 pinch chipotle powder
  • 1 tbsp. fresh tarragon
  • 1 lemon cut in wedges for serving

Instructions
 

  • In a medium pan over medium heat, heat butter until melted. Sauté red bell pepper, red onion and minced garlic until just softened, about 1 minute. Add crab, chipotle powder and tarragon, gently folding together. Heat until just warm. Fill each warmed brioche split top roll with a quarter of the mixture. Serve with lemon slices.
Keyword Crab Rolls, Dungeness Crab Recipes, Dungeness Crab Rolls, Lobster Rolls, Summer Sandwiches

Salmon Banh Mi Sandwich

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Salmon Banh Mi Sandwich is a West Coast and Vietnamese fusion with pickled carrot, daikon radish, sriracha mayo and fresh herbs.

Fresh, airy baguette rolls hold all the ingredients for this flavor packed sandwich. A twist on the classic, this banh mi sandwich is made with wild salmon glazed in hoisin sauce and quickly pan cooked.

Wild Salmon Vs. Farmed Salmon

Wild caught salmon is the only choice when preparing the freshest meals.  Here, in the Pacific Northwest, we are lucky enough to have the freshest salmon to choose from. Local companies such as Eva’s Wild and Wild Alaskan Company provide sustainably caught wild salmon. 

You can always tell wild caught salmon from farmed just by the difference in color.  Wild salmon is bright orange / red in color and has a firmer texture. This is from swimming in natural waters and eating a natural, native diet. It is a clear choice for a healthy addition to your recipe as wild salmon has less fat and more Vitamin B12 and Vitamin D. If you are searching for wild caught salmon in your local area visit Bristol Bay Sockeye and search ‘Find Your Fish’.  They will connect you with fishermen that sell, ship and deliver their fish.

Ingredients in Salmon Banh Mi Sandwich

  • Salmon – 1 pound fillet of wild caught salmon.
  • French Rolls – Individual French mini baguettes.
  • Hoisin Sauce – A sweet and salty sauce found in the Asian aisle of your grocery.
  • Sriracha Mayo – A simple blend of Sriracha and mayonnaise.
  • Carrot & Daikon Radish- Cut into matchstick pieces and quick pickled.
  • Cucumber – Thinly sliced into ribbons.
  • Cilantro & Thai Basil – Fresh herbs like cilantro and Thai basil add fresh flavor.
  • Jalapeno – Thinly sliced jalapeno for a spicy kick.
  • Lime – Squeeze lime juice all over the sandwich to brighten all the flavors.
Salmon Bahn Mi Sandwich is a West Coast and Vietnamese fusion with pickled carrot, daikon radish, sriracha mayo and fresh herbs.

Salmon Banh Mi Sandwich

Salmon Banh Mi Sandwich is a West Coast and Vietnamese fusion with pickled carrot, daikon radish, sriracha mayo and fresh herbs.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 6 mins
Course Dinner, Main Course
Cuisine Asian, Farm to Table, PNW
Servings 4

Ingredients
  

  • 1 lb. salmon fillet, wild caught, bones and skin removed
  • 4 tbsp. hoisin sauce, divided
  • 1 tbsp. avocado oil or other cooking oil
  • 4 baguette rolls
  • 1 cup mayonnaise
  • 1 tbsp. Sriracha sauce
  • 1/2 English cucumber sliced thin and lengthwise
  • 1 jalapeno sliced thin
  • 1 bunch cilantro
  • 1 bunch Thai basil
  • 1 lime sliced in wedges for serving

Pickled Carrot & Daikon Radish

  • 1 medium daikon radish peeled and cut matchstick style
  • 4 medium carrots peeled and cut matchstick style
  • 1 small jalapeno sliced thin
  • 2 cups boiling water
  • 1 cup white vinegar
  • 1 cup white granulated sugar

Instructions
 

  • Cut salmon into bite size cubes and coat with half the hoisin sauce.
  • Place large frying pan over medium heat, add avocado oil and salmon pieces. Cook for about 2-3 minutes on each side. While salmon is cooking, toast baguette rolls in oven or air fryer. Remove salmon from heat and coat with remaining hoisin sauce.
  • Combine mayonnaise and Sriracha sauce in a small bowl. Spread on each side on toasted baguette roll. Place a layer of cucumber, jalapeno, pickled carrot and daikon radish, and fresh herbs on roll. Top with a few pieces of salmon and finish with a squeeze of lime.

Pickled Carrot & Daikon Radish

  • Divide cut carrot, daikon radish and jalapeno into two small Mason jars or one large Mason jar.
  • Boil water and stir in vinegar and sugar to dissolve. Pour mixture over carrots, daikon radish and jalapenos. Cover and refrigerate for at least 20 minutes. Can be stored in the fridge for up to about two weeks.
Keyword Bahn Mi Sandwich, Banh Mi Sandwich, fish sandwich, Hoisin Salmon, Salmon Sandwich, Vietnamese Sandwich

Related Recipes

Keep it extra healthy with 15 Minute Salmon Salad featuring wild caught salmon, butter lettuce, radish, fresh peas and egg in a light shallot Dijon vinaigrette. Spice things up with Sweet & Spicy Citrus Salmon perfect for displaying at your gathering with layers of citrus.

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
15 Minute Salmon Salad
Sweet and Spicy Citrus Salmon
Sweet & Spicy Citrus Salmon

15 Minute Salmon Salad

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15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette

Butter lettuce creates a slightly sweet and tender bed for lightly seasoned wild salmon. Easter Egg radish slices are tucked in along with sugar peas and quartered hard boiled eggs. All drizzled with a light vinaigrette made with lemon, shallot, Dijon mustard and agave to sweeten.

Fresh, wild salmon is always a yes for me. You can always tell wild caught salmon from farmed just by the difference in color.  Wild salmon is bright orange / red in color and has a firmer texture. This is from swimming in natural waters and eating a natural, native diet. It is a clear choice for a healthy addition to your recipe as wild salmon has less fat and more Vitamin B12 and Vitamin D.

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette

Ingredients in 15 Minute Salmon Salad

  • Salmon – Fresh, wild caught salmon for the best flavor and texture.
  • Lettuce – Butter lettuce or Bibb lettuce is tender and sweet sold with roots still attached.
  • Radish – Easter Egg radishes are fun to use with their red, pink and white colors.
  • Peas – Sugar peas in the shell add crunch and texture to the mix.
  • Egg – Hard boiled eggs quartered for bite size eating.
  • Spices – Lawry’s garlic salt, chipotle chili powder and brown sugar coat the salmon.
  • Vinaigrette – Shallot, Dijon mustard, apple cider vinegar, lemon juice, agave and olive oil.

Related Recipes

Looking for more healthy recipes? Summer Salad with Fried Goat Cheese Medallions skips the meat for a satisfying meal with crunch and creaminess. Sweet & Spicy Citrus Salmon looks as fabulous as it tastes with a slightly sweet and spicy glaze and layers of mixed citrus. Avocado and Pineapple Salad with Halibut takes flavors from coastal Mexico and pairs with buttery Alaskan halibut.

Lightly fried goat cheese medallions sit ever so delicately on this inviting summer salad with fresh, seasonal greens layered with cucumber, radish and garden peas.
Summer Salad with Fried Goat Cheese Medallions
Sweet and Spicy Citrus Salmon
Sweet & Spicy Citrus Salmon
Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.
Avocado and Pineapple Salad with Halibut
15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.

15 Minute Salmon Salad

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
Print Recipe Pin Recipe
Cook Time 15 mins
Course Dinner, Salad
Cuisine American, Farm to Table, Farmer’s Market
Servings 4

Ingredients
  

Salmon

  • 1 lb salmon fillet bones removed, if possible
  • 4 tbsp butter
  • 1/2 tsp Lawry's garlic salt
  • 1 tbsp brown sugar
  • 1/4 tsp chipotle chili powder

Salad

  • 1 head butter lettuce
  • 2 hard boiled eggs quartered
  • 4 large radish sliced
  • 1 cup sugar peas rough chopped

Lemon Shallot Vinaigrette

  • 1/2 cup shallot minced
  • 1 tbsp Dijon mustard
  • 1/4 cup fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp agave
  • 1/4 cup olive oil

Instructions
 

Salmon

  • Preheat oven to 350 degrees. Line a sheet pan with foil. Place salmon skin side down on the sheet pan.
  • Place four pats of butter evenly on salmon. Season with garlic salt, brown sugar and chipotle chili powder. Bake at 350 degrees for 15 minutes or until center of salmon is cooked through. You want a nice opaque salmon (pink) color and to just start to flake when pressed. While salmon is cooking, make salad.
  • Remove from oven and use pastry brush to spread melted butter and seasoning. Seperate into four servings and place on top of salad. NOTE: Make sure there are no bones when serving in salad.

Salad

  • Gently arrange leaves of butter lettuce in a large serving bowl. Add sliced radish, quartered eggs and sugar peas.

Lemon Shallot Vinaigrette

  • Combine shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil. Drizzle over salad just before serving.
Keyword 15 minute dinners, Butter Lettuce salad, Easter Salad, Easy Salmon Dinner, Health Food, Healthy Salad, Healthy Salmon, Spring Salad