Baked Salmon with Orange
Seafood Piccata
Baked Scallops

Baked Salmon with Orange 

5 salmon fillets, 6 oz. each 

2 oranges, sliced into rounds 

1 onion, sliced thin 

1 Tbsp. olive oil 

1 Tbsp. lemon pepper 

1 ½ teas. garlic powder 

1 Tbsp. dried parsley 

½ cup orange juice 

1 Tbsp. honey 

1 ½ Tbsp. lemon juice 

Preheat oven to 400 degrees F.  Spray a 9×13-inch baking dish with cooking spray.  Stir the lemon pepper, garlic powder and dried parsley together in a small bowl or cup.  Place slices from one of the oranges in a single layer in the bottom of the prepared baking dish.  Place the sliced onions over the oranges and drizzle the onions and oranges with the olive oil.  Sprinkle the oranges and onions with one-half the herb mixture.  Place the dish in the preheated oven and bake until the onions are browned and tender, about 25 minutes.  Remove dish from oven.  Increase oven temperature to 450 degrees F.  Push the onion and orange slices to the outer edge of the baking dish and place the salmon fillets in the center.  Season the salmon with the remaining herb mixture.  In a small bowl whisk together the orange juice, lemon juice and honey and pour this evenly over the salmon.  Return dish to oven and bake until the salmon is opaque in the center, 12-15 minutes.  Remove the fillets to a serving dish, discard the baked oranges and garnish the salmon with the baked onions and fresh orange slices.  Recipe makes 5 servings. 

Seafood Piccata 

1 lb. medium shrimp, peeled and deveined 

1 lb. bay scallops 

1 lb. crabmeat 

1 16 oz. package medium seashell pasta 

1 cup fresh mushrooms, sliced 

¾ cup onion, minced 

6 Tbsp. olive oil 

2 Tbsp. garlic, minced 

2 cups dry white wine 

6 Tbsp. lemon juice 

½ cup butter or margarine 

¼ cup chopped fresh parsley  

Cook the pasta according to package directions to the al dente stage.  Place a large pot over medium heat and add the olive oil.  When the oil is hot add the mushrooms, onion and garlic and sauté until tender.  Stir in the shrimp, scallops and crabmeat.  Cook until shrimp is pink, about 5 minutes.  Stir  in the wine, lemon juice and butter and cook until heated through.  Toss the cooked pasta with the seafood sauce and garnish with the parsley.  Recipe makes 8 servings. 

Baked Scallops 

16 large (1 lb.) sea scallops 

¼ cup panko crumbs 

1 ½ Tbsp. grated parmesan cheese 

Juice of ½  lemon 

½ lemon  

2 ½ Tbsp. melted unsalted butter 

1 Tbsp. fresh parsley, minced 

¼ teas. dried oregano 

1 Tbsp. white wine 

¼ teas. salt 

black pepper to taste 

olive oil spray 

Preheat oven to 400 degrees F.  Spray a 2-quart baking dish with cooking spray.  Pat the scallops dry and then spritz them with a little olive oil spray and sprinkle them with ¼ teaspoon of the salt.  In a small bowl combine the panko crumbs, parmesan cheese, parsley, oregano, 1/8 teaspoon salt and black pepper to taste.  Arrange the scallops in a single layer in the prepared baking dish and top with the crumb mixture.  Whisk together the lemon juice, melted butter and wine and pour this over the scallops.  Place baking dish in preheated oven and bake until the scallops are opaque, about 15 minutes.  Set the oven to broil on high and broil the scallops on the second rack from the top until the topping is golden, 2-3 minutes.  Squeeze the juice from the remaining ½ lemon over the scallops and serve.  Recipe makes 4 servings.