Seared Scallops with Angel Hair Pasta

The combination of garlic, wine, butter and prosciutto forms an incredible savory sauce that complements seared scallops perfectly.
Bowl of angel hair pasta topped with seared scallops, chopped prosciutto, grape tomatoes, mushrooms, garlic and spinach and garnished with fresh basil leaves

Servings, 10min Prep, 30min Total
 
Ingredients
Quantity Ingredient
10 oz. Hy-Vee angel hair pasta
1 tbsp. Hy-Vee Select olive oil
18 medium sea scallops, trimmed, about 8-oz.
 c. prosciutto, chopped
1 ½ c. grape tomatoes, sliced
8 oz. sliced mushrooms
1 tsp. fresh garlic, minced
½ c. dry white wine
¼ tsp. kosher salt
¼ tsp. Hy-Vee black pepper
¼ c. Hy-Vee unsalted butter
½ lbs. baby spinach
Fresh basil leaves, for garnish

Directions

  1. Cook pasta according to package directions. Drain and set aside.
  2. Meanwhile, in a large skillet heat olive oil over medium-high heat. Add scallops and cook for 3 to 4 minutes per side or until golden brown; transfer to a platter and set aside.

    Expert Tip

    It’s important to trim each scallop to reduce chewiness. To trim each scallop, pinch off the small rectangular tag of tissue on the side using your thumb and first finger.

    Hy-Vee Test Kitchen

  3. In same skillet, cook prosciutto for 2 minutes over medium heat. Add tomatoes, mushrooms and garlic; cook for 2 minutes, stirring occasionally.
  4. Add wine and simmer for 3 to 4 minutes or until liquid is reduced by half. Season with salt and pepper.
    5. Add butter and spinach. Cook until spinach is wilted, stirring often. Add scallops and pasta, tossing to thoroughly combine. If desired, garnish each serving with basil.

 

Party Like A Pescatarian With These Appetizers & Finger Foods

From Dish On Fish:

Let’s party like a pescatarian this month in celebration of the inaugural National Pescatarian Month! Seafood is the perfect snack and party food with options from simple to gourmet. We have seafood appetizer and finger food recipes for every budget and flavor profile.

The pescatarian lifestyle is fresh and very do-able because there are so many varieties of seafood readily available at the grocery store and from the fish monger. We think a great way to spread the word about the pescatarian lifestyle is with some show-stopping seafood treats made special at home this month.

We are sharing seafood dips, Air Fryer specialties and handhelds. Let’s pull out the stops and celebrate with deviled eggs elevated with smoked salmon, homemade crab empanadas using store-bought puff pastry and oysters treated with a dollop of a cheesy-honey and then char-grilled, plus more.

After biting into one of these morsels, everyone will understand why we say “Go Pescatarian!” Thanks for joining in the party during National Pescatarian Month!

Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs are small, savory bites—packed with protein and bursting with flavor. The deviled egg has always been good, but with smoked salmon it is amazing! Thanks to easy swap-outs like Greek yogurt in place of mayonnaise, these elegant little eggs are light fare.

December Meal Plan: The Feast of the Seven Fishes
Image Credit: Kelli Boyd Photography
Get the recipe here.

 Crab Empanadas with Mango Salsa

These crab empanadas look like they take all day—but with store-bought puff pastry they come together really fast. The empanadas are impressive little appetizers but can also be served as a light lunch or a snack. Now, let’s start cooking!

Crab Empanadas Mango Salsa
Get the recipe here

Shrimp Scampi Skewers 

These shrimp kebabs are packed with good-for-you flavor, marrying lemon zest, the heat of red pepper flakes and scrumptious shrimp together into one fun, fabulous dish. Grilled shrimp comes together quickly, making it a favorite way to cook America’s favorite seafood.

Shrimp Scampi Skewers Recipe
Get the recipe here

Smoked Salmon Dip

A food processor makes whipping up this Smoked Salmon Dip super easy. Keep the ingredients on hand for an easy and nutritious last-minute appetizer.

 

 

 

 

 

 

 

 

Get the recipe here.

 

 

Baked Spinach and Artichoke Shrimp Dip

Not only is this dish full of flavor, it’s easy to prep ahead of time. Score a bag of shrimp at the store and make it, bake it and take it to every celebration! Whether you are headed to a dinner party or a tailgate, everyone will be asking for “your” shrimp dip recipe.

 

 

 

 

 

 

 

Get the recipe here.

Together We Make A Difference

This October it’s Fair Trade Month and National Seafood Month, so we at Fair Trade USA are celebrating the impact each shopper makes by purchasing Fair Trade Certified goods like tuna, scallops, salmon and shrimp at Hy-Vee stores.

We at Fair Trade USA are a part of a global movement based on the simple idea that the products bought and sold every day are connected to the livelihoods of others. When you see a product with the Fair Trade Certified seal, you can be sure it was made according to rigorous social, environmental, and economic standards. Choosing to purchase Fair Trade Certified goods is choosing to support responsible companies, empower farmers, workers, and fishermen, and protect the environment. In other words, it’s a world-changing way of doing business.

In 2014, Fair Trade USA launched it’s Seafood program and since then we’ve seen sustainability in global seafood production expand to include not only environmental protections but social and economic ones as well. The first year of the program saw partners deliver a total of $5,000 in funds back to their first beneficiary fishers. By 2018, Fair Trade USA partners had imported nearly 9 million pounds of Fair Trade Certified seafood, delivering a total of nearly $500,000 back to fishing communities around the world.

In these difficult times, we see fishers as the essential workers that they are. These unsung heroes have taken a major demand and price hit during the pandemic. Still, they’re showing great determination and perseverance to keep supplying us with a sustainable source of nutrition. Raising their standards through the purchase of #FairTradeCertified goods means they can continue to support themselves and their families during these trying times.

That’s why this year we’re going the extra mile to encourage shoppers to sign a pledge to seek the seal and share why fair trade matters to them on social media with #ShareYourFair. Pledge here https://p2a.co/ShareYourFair

Individually we make a choice. Together we make a difference. Happy Fair Trade and National Seafood Month!

 

Yellow fin tuna are caught off the Maldives, Indian ocean, Nov, 2016.

October Is Fair Trade Month

October is Fair Trade Month, as well as National Seafood Month! You can celebrate both by looking for Fair Trade CertifiedTM tuna, shrimp, scallops, and salmon at Hy-Vee stores. Join us in making a difference by choosing Fair Trade Certified seafood products.

What is fair trade?

Fair trade is a global movement made up of a diverse network of producers, companies, consumers, advocates, and organizations putting people and planet first.

We at Fair Trade USA® believe that everyone wants to do what’s right – for their families, fellow global citizens, and the planet. That’s why we’re committed to making the right choices the most obvious ones. Based on the simple idea that the products bought and sold every day are connected to the livelihoods of others, fair trade is a way to make a conscious choice for a better world. A choice for Fair Trade Certified™ goods is a choice to support responsible companies, empower farmers, workers, and fishermen, and protect the environment. In other words, it’s a world-changing way of doing business.

What does fair trade certification mean?

When you see a product with the Fair Trade Certified seal, you can be sure it was made according to rigorous social, environmental, and economic standards. We work closely on the ground with producers and certify transactions between companies and their suppliers to ensure that the people making Fair Trade Certified goods work in safe conditions, protect the environment, build sustainable livelihoods, and earn additional money to empower and uplift their communities.

 

Hy-Vee Features First Fair Trade Aquaculture Shrimp

Hy-Vee is celebrating Fair Trade Month in October by featuring the first shrimp aquaculture in the world to be Fair Trade-certified.

Ultra Natural shrimp a healthy, flavorful product now exclusively available at Hy-Vee. It’s all-natural, free of any additives and vacuum-sealed onsite to preserve freshness. There is 100% DNA traceability including the hatchery, nursery ponds, grow out ponds, feed, harvest dates, processing plant, cold storage and retail outlets.

Check out these flavorful, Responsible Choice and Fair Trade varieties in your Hy-Vee Seafood case:

 

 

 

 

 

 

 

 

 

To achieve Fair Trade certification, Ultra Natural Shrimp had to prove and continue to adhere to the practices mentioned above.

Like Hy-Vee, Ultra Natural Shrimp is committed to its employees and its communities.  Ultra Natural organized ADI, an employee association providing employees with a number of key social and financial benefits through profit sharing.

Fundesur, created in 2014, manages funds set aside by the shrimp industry, spearheading programs designed to improve the lives of  Honduran families. Learn more about Fundesur in the video below:

 

Let’s Learn Our Vitamin ABCs + D

From Hy-Vee’s partner, Dish On Fish:

Hi Seafoodies –

Part of our mission is to be a reliable source on the role of nutrition in seafood. With school on everyone’s mind we think an educational blog on vitamins ABC & D in seafood is appropriate! Each of these crucial nutrients are important for optimal heart, brain, skin, eye and immune health, along with other health benefits. And now more than ever doctors and nutritionists stress the importance of overall health.

Seafood is recognized as an important source of protein, omega-3s DHA and EPA. And while we’re focusing on vitamins A, B, C and D today, seafood provides an array of other beneficial nutrients, like vitamin E in salmon and other fish, vitamin K in oil-packed canned tuna and sardines and minerals like iron, magnesium and the antioxidant selenium. Eating 2-3 servings of a variety of seafood each week, as recommended by the current dietary guidelines [insert link], will help ensure you are getting a variety of important nutrients.”

Lucky for all of us that seafood is so nutritious – and can be on the table in under 30 minutes.  Ready to learn those ABC and D’s? Let’s dive in!

Vitamin A

A fat-soluble vitamin that acts as an antioxidant, vitamin A is important for proper eye, skin, reproductive and immune system health. Vitamin A is found in plant foods (think colorful veggies and fruits, like sweet potatoes and pumpkin) as beta-carotene and in animal foods—like seafood—as preformed vitamin A. Both forms are converted into retinal and retinoic acid in the body to support vitamin A’s many roles in the body. Favorites like tuna, salmon, trout and herring receive an A for providing this important vitamin.

Vitamin B

Vitamin B actually refers to 8 different vitamins, all of which contribute to energy metabolism in various ways. Seafood provides multiple B vitamins, particularly vitamins B-12 (cobalamin), B-2 (riboflavin), B-3 (niacin) and B-6 (pyridoxine). Adequate vitamin B-12 helps prevent anemia, vitamin B-2 helps metabolize fats and medications, vitamin B-6 helps with the production of red blood cells and immune health and vitamin B-3 helps promote skin, nerve and GI health and healthy cholesterol levels. Eat more seafood—like salmon, trout, oysters, clams and mussels—to get a healthy dose of various B vitamins.

Vitamin C

If your parents gave you orange juice or vitamin C chewables as a kid to support your immune system, they were on to something. Vitamin C is a powerful antioxidant that boosts immunity by fighting against harmful molecules called free radicals, helps promote a healthy heart and brain, boosts iron absorption and promotes collagen production for healthy skin and blood vessels. While we get most of our vitamin C from fruits, vegetables and fortified foods, there is vitamin C in oysters and smaller amounts in other seafood. Another important note about vitamin C—it’s an essential nutrient, meaning our bodies don’t make it so we must get it through our diet. So, pair your seafood with fruit and vegetables to maximize vitamin C and iron absorption.

Vitamin D

Vitamin D plays several roles in the body, but two of its most important functions includes bone and immune health. It is crucial for healthy bones and teeth by boosting calcium and phosphorous absorption and for supporting a healthy immune system. Known as the “sunshine vitamin,” our bodies make vitamin D when ultraviolet (UV) rays hit our skin. But depending on sunscreen use, time spent outdoors, the season and where you live, our bodies may not make adequate amounts of vitamin D. And that’s where seafood comes in. Fatty fish is one of the few foods that naturally contains vitamin D. So, this fall and winter—when you’re likely spending more time indoors—be sure your plate includes vitamin D-rich fatty fish, like salmon tuna and mackerel.

Perfect Salmon: 5 Foolproof Ways to Cook

A deliciously cooked piece of salmon is easy to achieve, even on a weeknight. Here are 5 foolproof techniques for preparing Bristol Bay Sockeye Salmon.


HOW TO TELL WHEN YOUR SALMON IS DONE:

  • Flesh should be pale orange and flaky on the outside with a bright orange opaque center.

  • The center of the salmon should be slightly translucent – the fish will continue to cook after you’ve removed it from the heat.

  • Put a fork in it! Insert a fork or knife into the thickest part of the salmon to test the color and flakiness.

  • Sockeye salmon is best served medium rare or with internal temperature of 110-120 F.

 

  1. Grilling:
    Grilling salmon is simple and adds great flavor to your fish.
    • Preheat grill to very hot
    • Pat the salmon dry and brush with oil on both sides. Season salmon with
    your favorite flavors, or keep it simple with salt and pepper.
    • Place salmon, skin-side down. Cook for 5-6 minutes, and flip. Cook 2-7
    more minutes or until done

2. Roasting:
If you’ve got an oven and a baking dish or sheet pan, then you’re all set to roast salmon!
• Preheat oven to 375 F.
• Line a baking dish with foil. Coat salmon with cooking oil on both sides and season to your liking.
• Place salmon skin-side down in baking dish and bake for 10-15 minutes or until done.
• Remove from oven and serve immediately.

3. Steaming:
Steaming salmon can help lock in flavors you wouldn’t be able to achieve with other methods of cooking.
• Find a pot that your steamer basket fits snugly on top of and fill halfway
with water. Bring water to a boil.
• Line steamer basket with parchment paper and place salmon in steamer.
Salt and pepper the salmon and add your favorite herbs and spices.
• Cover and place on top of the pot of boiling water. Steam for 7-10 minutes or until done

4. Pan Searing:
This is a good method for beginners. We recommend using a seasoned cast iron skillet, but any non-stick pan will do.
• Coat salmon on both sides with cooking oil
• Add enough cooking oil to coat the bottom of the pan and heat over
medium-high heat.
• Place salmon, skin side up, into pan and cook until browned, about 4
minutes.
• Carefully flip salmon and cook for another 3 minutes or until done.

5. Poaching:
This technique is similar to steaming, but doesn’t require any special tools. Add ingredients to the poaching water such as white wine, lemon, dill and garlic so the salmon gets a flavor boost during cooking.
• Season salmon on both sides with salt and pepper
• Fill a straight-sided pan one-third of the way with poaching liquid and bring to a simmer over medium-high heat
• Carefully place the salmon in the pan. Cover, reduce heat and gently
simmer the salmon for 7-9 minutes.

 

Find more delicious wild sockeye salmon recipes at www.bristolbaysockeye.org.

September: Family Meals Month

Researchers, health experts, popular media, and communities across America are joining the movement to commit to one more meal at home per week every September for #FamilyMealsMovement! Most compellingly, families like yours are joining in and seeing the benefits.  In fact, more than 8 in 10 of those seeing the National Family Meals Month™ campaign say that it is important and, better yet, are taking action to making family meals happen!

The data on why family meals matter is positively overwhelming.

Studies show again and again the significant, measurable scientific proof about the positive, lifelong benefits of family meals.  Family meals nourish the spirit, brain and health of all family members.

  • Regular family meals are linked to higher grades and self-esteem and delayed sexual activity.
  • Children who grow up sharing family meals are more likely to exhibit prosocial behavior as adults, such as sharing, fairness and respect.
  • With each additional family meal shared each week, adolescents are less likely to show symptoms of violence, depression and suicide, less likely to use or abuse drugs or run away, and less likely to engage in risky behavior or delinquent acts.
  • Adults and children who eat at home more regularly are less likely to suffer from obesity.
  • Increased family meals are associated with greater intake of fruits and vegetables.

We believe that seafood can be an excellent choice for you family meal. Here are a few of the benefits:

new faves and better grades from seafood for kids

 

 

 

 

 

 

 

Seafood gets straight As. Research shows that seafood nutrition benefits students of all ages. That’s why the Dietary Guidelines for Americans and American Academy of Pediatrics both say kids should eat fish at least twice a week.

 

A+ FOR NEEDED NUTRIENTS

Seafood is rich in nutrients needed for growth and development, including vitamins A and D, necessary for eye and bone development, and omega-3 fats (EPA and DHA), essential for growth and brain development. Many species contain high levels of vitamin D and calcium, and most shellfish pumps the iron.

A+ FOR KIDS IN THE CLASSROOM

Did you know kids who eat fish at least once per week may do better in school? Research shows an association between fish intake and better grades!

The benefits of seafood go beyond just grades.

  • Feed your brain: studies show fish eaters have bigger memory and learning centers.
  • Better your sight: along with supporting healthy eye development, omega-3s support our ability to detect light.
  • Have D for your bones: just one serving of salmon can provide 100% of the daily recommended value for vitamin D.

A+ FOR VERSATILITY

Contrary to popular opinion, many seafood varieties have mild flavor that suits a variety of your children’s favorite dishes. Shrimp and white fish such as cod, tilapia or Alaska pollock are great in tacos, quesadillas, pasta dishes and more.

There are so many types of seafood to choose from. Frozen and canned varieties are easy to prepare and serve.

And that’s just some of the reasons kids should eat fish! 

Stay Strong With Seafood And Family Meals

Magic happens during family mealtime when children and parents gather around the table and engage each other in conversation. Regular family meals are linked to the kinds of outcomes we all want for our children: higher grades and self-esteem, healthier eating habits and weight, and less risky behavior.

Making and eating dinner at home is one way families can stay connected and share their daily experiences while enjoying a nutritious meal. Getting kids involved in cooking makes them feel proud of helping and more likely to eat wholesome foods.

Fish and shellfish are good options for busy nights. Most seafood can be cooked in 15 minutes or less. Additionally, fish and shellfish are sources of lean protein, low in saturated fat and rich in vitamins and minerals, most notably the omega-3 fatty acids EPA and DHA. The Dietary Guidelines for Americans and American Academy of Pediatrics both recommend at least two servings of seafood per week to support heart and brain health.

 

 

 

 

 

 

 

Easy Seafood Cooking Tips for Busy Families

• Cook it from frozen: the
Alaska Seafood Marketing
Institute offers whole series
of tasty recipes called Cook It
Frozen!®. Most frozen seafood
can be prepared in as little as
15 minutes. You can also stock
up on frozen seafood when
it’s on sale.

• Stock up on canned seafood:
When you’re at the grocery
store, grab canned, tin or
pouch seafood (especially
when on sale). Canned seafood
often offers a more reasonably
priced alternative and can be
tossed into salads or pastas for
an easy meal.

• Cook it once, eat it twice: Try
doubling recipes to get ahead
on cooking and have a dinner
or lunch ready for later in the
week. Recipes that freeze well,
such as stews and casseroles,
are great to double. Also,
consider cooking an extra
piece of fish to use on a salad
or in a sandwich the next day.

• Grab-and-go options: the
easiest cooking tip of all is to
grab pre-prepped seafood
from your local grocery store
to just bring home and heat!

Three Kinds of Seasonal Salmon and Why We Love Them So Much

You may have heard of Copper River wild salmon; after all, many consider it the best. Copper River salmon include coho, sockeye, and king—all of which pack on sufficient fat reserves to make an epic journey through the waters of south-central Alaska’s Copper River. Learn the difference among these mighty fish and get cooking with our Best Salmon Recipes.

In September, our country celebrates National Family Meals Month™ — a nationwide event designed to support families in enjoying more meals together using items purchased at the grocery store and, as a result, reap the many health and social benefits of doing so.

Salmon is a wonderful main dish to gather the family around. Stop at your local Hy-Vee seafood counter to learn even more about salmon and how to prepare it in a way your family is sure to love.

 

  1. Copper River King Salmon: Prized for its high oil content and rich flavor, King salmon (also called Chinook) will literally melt in your mouth. It’s the largest of the three species and typically runs May and June.
  2. Copper River Sockeye Salmon: Known for its natural deep red flesh, sockeye (also known as Red salmon) has a robust flavor and firm texture, making it suitable for a variety of cooking methods. Sockeye salmon are typically caught May through July.
  3. Copper River Coho Salmon: Coho salmon, sometimes called Silvers, are the last to return to the Copper River. They’re known for a mild but delicate texture that goes well on top of salad greens or rice. Look for this late-season wild salmon in August and September.