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.

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:

 

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.

Doing Our Due Diligence To Support Transparent Seafood Supply Chains

Hy-Vee prides itself in providing customers with healthy, responsibly sourced seafood. Since 2012, Hy-Vee has worked tirelessly to build a best-in-class Responsible Choice Seafood Program and continues to raise the bar with its expectations for transparent, socially responsible seafood supply chains.

Transparent supply chains are essential for ensuring that seafood is harvested sustainably, legally, and under fair labor conditions. But global seafood supply chains are complex and don’t always have adequate transparency. Hy-Vee takes a proactive approach to confronting the uncertainty about the journey a fillet of fish takes from a fishing boat to the dinner table.

With the help of our sustainable seafood consultant, FishWise, Hy-Vee created a due diligence plan for improving social responsibility and traceability, and to counter illegal fishing within Hy-Vee’s seafood supply chains. The due diligence plan, now in its third year, includes seven iterative steps aimed at increasing visibility into seafood supply chains and reducing risks related to illegal and unethical fishing practices.

Each year Hy-Vee tackles new activities within its due diligence plan. Over the past twelve months, Hy-Vee traced a shrimp product and a tuna product back to where they were harvested, took a deep dive into private label suppliers’ social responsibility policies and practices, advocated for better tuna fisheries management, and more.

Through its due diligence practices, Hy-Vee is contributing to more transparent seafood supply chains, greater accountability, and a healthier ocean for fish and people. Look for the Responsible Choice logo on seafood products and feel good about what you’re feeding your family.

HyVee_DueDiligence_Graphic_2020

Honey-Sriracha Sockeye Salmon

There’s just something about the sweet and spicy pairing of honey and sriracha that we just love on top sockeye salmon.

 

 

 

 

 

 

 

 

Ingredients (Serves 4):

1 pound fresh sockeye salmon fillet (1/2 to 3/4 inch thick)
Hy-Vee salt
Hy-Vee pepper
1 1/2 tsp Hy-Vee salted butter
1 tbsp honey
1 tbsp Hy-Vee Sriracha
1 1/2 tsp fresh lime juice
1 1/2 tsp Hy-Vee less sodium soy sauce
1 clove garlic, minced
lime slices and cilantro leaves, for garnish

Directions:

  1. Preheat oven to 450 degrees. Lind a large rimmed baking pan with foil. Spray foil with nonstick cooking spray.
  2. Pat salmon dry with paper towels. Place salmon, skin side down, on prepared pan. Season with salt and pepper. Set aside.
  3. Melt butter in small saucepan. Stir in honey, Sriracha, lime juice, soy sauce and garlic. Bring mixture to a boil; reduce heat. Cook for 2 to 3 minutes or until slightly thickened.
  4. Brush glaze on salmon. Bake 5 to 10 minutes or until fish flakes with a fork (145 degrees). Garnish with lime slices and cilantro, if desired.

Know Your Bristol Bay Fisherman: Reba Temple

Delicious wild-caught Bristol Bay sockeye salmon is caught with care by Alaska fishermen from the largest wild salmon fishery in the world. 

Catch it at participating Hy-Vee stores this month! 

Reba comes from a family of fishermen. She is the captain of the F/V Cloud 9 and is going on her 14th year of fishing in Bristol Bay.

It feels great knowing we have partners like Hy-Vee who care about this place as much as we do,” Temple said. “Thanks to Hy-Vee, people living in the middle of the U.S. get to enjoy this incredible fish as fast as we can catch it! This fish deserves to be cherished all over the world.”

WHOM DO YOU TYPICALLY FISH WITH? TELL US ABOUT YOUR CREW.

Growing up, I always fished with different variations of my family – my Dad was the captain and then some combination of my mom, sister, brother, sister-in-law and I were crew. Spending time with family on our little boat in Bristol Bay is one of the things that made me love the fishery so much. Now that I have my own boat, my crew has been a mix of my family and friends from home. Last summer I convinced my mom to come out of retirement to fish with me and that was really awesome having her back out in the Bay rocking it on the back deck.

WHAT’S IT LIKE COMMERCIAL FISHING IN BRISTOL BAY?

The Bristol Bay fishery is wild in every sense of the word. The fishermen pour into the region with a crazy intensity. Everyone is rushing to get their boats ready and in the water. Once you’re in the water, it’s wild because fishermen are setting their nets in front of each other as fast as they can and jockeying for the best set. But, the true wild part is that wall of fish that comes into the district in June or July. There’s nothing quite like seeing jumpers as far as the eye can see, all swimming back to the rivers they were born in.

HOW DID YOU GET INTO FISHING?

Growing up, my parents fished halibut, cod, herring, and salmon. When I got old enough, I started fishing salmon with them. I couldn’t ask for a better place to have spent my summers growing up. So many of my favorite memories are from those summers spent fishing with my family and friends. There’s nothing that I’d like more than to raise my future children fishing and really hope that the waters of Bristol Bay stay pristine so this salmon run continues for many more years.

WHAT MAKES YOU RETURN TO BRISTOL BAY EACH FISHING SEASON?

The fish and the people are what keep me coming back. The people I’ve met in Bristol Bay are some of the best people I’ve ever gotten to know. Every year when I fly out there it’s like a big family reunion. And then of course the salmon keep me coming back. There’s nothing quite like seeing that first jumper or the first fish hit your net. It really is the best thing in the world.

WHAT’S SPECIAL ABOUT BRISTOL BAY SALMON?

One of the things that I think is so amazing about Bristol Bay is that it’s completely wild. No hatcheries – just pristine environment and good management. The amount of fish that find their way back each year continues to blow me away. And largely, the fishermen catching those fish have so much pride in what they do and respect for the resource. I feel really proud to be part of this fishery.

DO YOU HAVE ANY UNIQUE FISHING TRADITIONS THAT YOU DO DURING THE SEASON?

We kiss the first fish we catch and throw it back.

WHEN YOU CLOSE YOUR EYES AND THINK ABOUT BEING ON THE WATER IN BRISTOL BAY, WHAT DO YOU SEE?

When I close my eyes I am flooded with memories: I see the crew members before me that taught me how to pick, how to drive, how to be a good fisherman. I see the net reeling off the back deck. I see walrus bobbing behind the boat. I see stormy seas and a hundred shades of Ugashik gray. I see boats squatting on the way to the tender. I see my family laughing and working hard. I see my future and what I want to do for the rest of my life.

WHAT IS YOUR FAVORITE WAY TO PREPARE BRISTOL BAY SOCKEYE SALMON?

It’s a tie between making salmon poke and having salmon in sushi rolls.

Riverence Steelhead Trout

There’s more to Riverence Steelhead than great taste and texture. Rated as a Monterey Bay Seafood Watch “Best Choice” green option, these fish are respectfully raised from their own eggs alongside Idaho’s Snake River. Riverence is focused on protecting wild salmon and trout through responsible aquaculture, and being good stewards of the environment.

From the Riverence site: “Riverence steelhead are fed a diet that’s full of antioxidants that make the fish stronger, while providing a myriad of positive effects to humans that consume them. Astaxanthin is a natural micronutrient found in wild salmon and trout diets that supports mental function, improves eyesight, skin health, and heart health, and is believed to increase lifespan. And because fish are healthier on an Astaxanthin-rich diet, our steelhead survive and thrive, delivering a consistent product for you 365 days a year.”

Learn more about Riverence Steelhead Trout, straight from Rocky Mountain spring water that flows into the Idaho Spring River. Available at your local Hy-Vee.

Seasons Magazine: Maple-Scotch Salmon

Check out this delicious grilled salmon recipe from Hy-Vee’s most recent issue of Seasons magazine. Check out the latest issue online here or pick up a free copy at your local Hy-Vee store.

Maple-Scotch Salmon

Hands On: 30 minutes
Total Time: 50 minutes
Serves: 4

1 (15×5-in) cedar grilling plank
1 (1-to 1 1/2 pound) wild skin-on salmon fillet, 1/3 to 3/4 inch thick
1 tbsp McCormick Grill Mates Maple BBQ rub
1/4 cup smoky Scotch whisky, such as Lagavulin single-malt scotch
1 tbsp packed Hy-Vee dark brown sugar
1 tbsp Hy-Vee salted butter, melted
Fresh chives, for garnish
Lemon wedges, for garnish

  1. Soak cedar plank in water for 30 minutes. Meanwhile, pat salmon dry with paper towels. Sprinkle salmon with maple BBQ rub; slightly pat into surface of salmon. Cover and refrigerate for 15 minutes.
  2. For sauce, combine syrup, whisky, brown sugar and butter; reserve half of sauce for serving.
  3. Preheat a charcoal or gas grill for direct cooking over medium-high heat. Toast plank on grill for 2 to 4 minutes or until slightly charred, turning once.
  4. Place salmon, skin side down, on cedar plank. Grill for 15 to 20 minutes or until fish flakes easily with a fork (145 degrees F), brushing with remaining half of the sauce after 10 minutes of grilling. Remove from grill. Brush or drizzle with reserved sauce. Garnish with chives and lemon wedges, if desired.