Microwave Cooking Pantry: Impromptu Cooking Complete Seafood Dinners

Pomegranate Glazed Sea Scallops — Grilled sea scallops in a pomegranate glaze made with shallots, pomegranate juice, maple syrup, and balsamic vinegar served next to a cassoulet of navy beans, roasted yellow beets, pearl onions, carrots, and pancetta.

Maine Lobster in Lobster Sauce — Whole Maine lobster tail (out of the shell) topped with a creamy lobster sauce made with white wine, tarragon, and thyme, served with oven roasted vegetables and a seasoned blend of white and wild rice.

Chilean Sea Bass in Champagne Portabella Mushroom Sauce — A marvelous, plump Chilean Sea Bass fillet in a creamy champagne sauce accented with roasted Portabella mushrooms and shallots served with a delightful apple, fennel and red onion compote and a lightly herbed rice pilaf.

Lobster and Shrimp Newburg — Large pieces of Maine lobster tail meat and three jumbo shrimp tucked in a flaky puff pastry shell and topped with our own classic Newburg sauce made with a sherry wine, heavy cream, sun-dried tomatoes and a touch of cayenne pepper alongside wilted spinach infused with a sherry wine reduction and butter.

Sea Scallops in Chili Hollandaise Sauce — Poached Maine-coast sea scallops prepared with a mild chili Hollandaise sauce and served on a bed of fresh linguine accompanied by peas with caramelized pearl onions.

Grilled Salmon Fillet in Chili Hollandaise Sauce — Grilled fillet of Atlantic salmon accented with a mild chili Hollandaise sauce, and served with Mexican-style rice, and green beans almondine.

Orange-Cashew Shrimp with Fried Rice — Plump shrimp, grilled on a skewer topped with a slightly sweet cashew sauce made with chopped cashews, honey, lime juice, and orange peel served over fried rice flavored with egg, garlic, onions, and a crisp vegetable blend.

Herbed Cod Fillet with Tomato Coulis — Herbed cod fillet in tomato coulis made with fire-roasted tomatoes, shallots, basil and olive oil with a saffron rice pilaf prepared with a white wine and onion reduction alongside green and yellow beans.

Poached Halibut Fillet in Herbed Butter Sauce — Poached halibut fillet in a classic butter sauce made with capers, lemon and herbs served over linguine pasta with broccoli florets and red peppers.

Roasted Crab Cakes in Lobster Sauce — Two oversized, oven-roasted crab cakes served in a creamy lobster sauce alongside a blend of grilled corn, roasted red peppers, and asparagus cuts.

Seafood Jambalaya — Crawfish tails, tender shrimp and andouille sausage are blended together with sautéed tomatoes, onions, and peppers in a traditional Jambalaya over long grain rice flavored with Spanish saffron, all served with a cornbread muffin and a separate packet of hot sauce for those who like the heat.

Shrimp Scampi — Plump shrimp served on a bed of tangy lemon-linguine pasta with an authentic scampi sauce made with white wine, garlic, and butter.

Poached Salmon Fillet in Sweet Red Pepper Sauce — Poached fillet of pink Atlantic salmon on a bed of spinach fettuccine pasta topped by a delicate sauce made with cream, and sweet red peppers, served with asparagus spears in butter and olive oil.

Asian-Style Grilled Tuna Steak — Grilled Ahi tuna in a distinctive Asian-style demi-glace made with garlic, ginger, and scallions served with a mix of Japanese-style vegetables and long-grain rice blended with baby garbanzo beans and Daikon radish seeds.

Seafood Champagne — Pink Atlantic salmon fillet, farm-raised tilapia fillet, and Maine-coast sea scallops all in a velvety champagne cream sauce served with mixed rice flavored with apples, raisins, and peas alongside green asparagus spears.

Microwave Cooking for One by Marie T Smith

The Pantry

Complete Seafood Dinners