Summer Beach Party Recipes plus 20% savings for Beach Club Members

Preparation

Heat 1 tablespoon oil in a large skillet over medium-high heat. Saut� shrimp and garlic 3 to 4 minutes until shrimp are cooked.

Transfer to a small bowl and chill.

Combine tomatoes, 1 tablespoon olive oil and next 6 ingredients in a large bowl; stir in shrimp. Refrigerate until ready to serve.

Place bread slices on a baking sheet; brush bread with remaining olive oil. Bake at 375� for 8 minutes. Spoon 1 heaping tablespoon shrimp mixture onto each bread slice.

Here's a great sustainable seafood recipe from the Monterey Bay Aquarium's "Seafood Watch" Program! For more wonderful recipes check their website http://www.montereybayaquarium.org/

Seared Scallops with Chorizo and Potatoes
--Serves 6-8 as taco fillings or as a tapas

1 pound red-skin boiling potatoes (about 4 medium), cut into �-inch pieces
Salt
1 pound scallops
2 tablespoons vegetable or olive oil
Freshly ground black pepper
12 ounces fresh Mexican chorizo sausage (about 1� cups), casing removed
4 large green onions, roots and withered outer leaves trimmed off, cut into �-inch pieces
Corn tortillas (optional)

Easy Directions:

For the potatoes:
Half fill a 4-quart saucepan with water, add 1 tablespoon of salt and bring to boil.Add potatoes and simmer over medium heat until tender, about 12 minutes. Drain.

For the scallops:
Pat scallops dry with paper towels. Heat a 12-inch skillet or griddle over medium-high heat. For best results, choose a skillet or griddle that is heavy and nonstick or well-seasoned cast iron.

Add oil and, when quite hot, add scallops in an uncrowded layer. Sprinkle with salt and pepper. Sear, turning occasionally, until golden, about 2 minutes total. With high heat, the scallops will sear without overcooking.

Scoop onto a wide plate.

To finish and serve:
Place chorizo and green onions in skillet. Cook over medium heat, breaking up any clumps of chorizo, just until sausage has rendered its fat, 6-7 minutes.

Add drained potatoes and continue cooking, occasionally scraping up any sticky bits, until potatoes begin to look crusty-brown, about 15 minutes.

Meanwhile, cut the scallops into pieces that resemble the diced potatoes.

When the potatoes are browned, add scallops. Mix everything together as the scallops heat for a minute or so.

Scoop the mixture into a serving bowl and set before guests. For tacos, serve with corn tortillas.

Enjoy!

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Large , hand painted shell shaped bowl is microwave and dishwasher safe! Only $22.99 - online and in stock! (simply click on our image to order today!)