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From the Proprietor

(Photo courtesy of Rare Magazine)

Happy Thanksgiving! 

Please check out our new website.  Sarah is posting wonderful seafood recipes daily for incredible holiday meal ideas.  You will enjoy each of them and maybe find something new to try.

What a wonderful time of year!  At this special time I would like to take a moment to say how much you are appreciated.  All of us at Quality Seafood wish you and your families and friends a blessed holiday.  We gives thanks to you!

Come shop with us on Small Business Saturday, November 27th.  Receive a $25. statement credit when you spend $25 or more at participating small businersses using your registered American Express Card.  Availability is limited, so register today at SmallBusinessSaturday.com.

~Carol Huntsberger,
Proprietor
Quality Seafood Market

Recipe of the week


 
Seared Scallops with Herb-Butter Pan Sauce (www.finecooking.com)

For the scallops: 
1 lb.  large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the sauce: 
3 Tbs. unsalted butter, cut into six  pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving
Tip: Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops

Pat the scallops dry with paper towels; surface moisture impedes browning.  
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

What is a scallop?

sea scallopsA scallop is a mollusk that propels itself along the bottom of the ocean by opening and closing its shell.  The sweet, delicate meat that we eat is the muscle used to open and close the shell.  Both Bay and Sea Scallops meats are ivory-white in color, but can have a orange tint to them. This orange tint can come for the algae they eat, or it often comes from the pigment that is in the mature eggs, which are bright red-orange, so the abductor muscle takes on the orange tint. Obviously, only egg-bearing females will have the orange coloration. The scallop is safe to eat. They should have a sweet distinctive aroma, with a firm, translucent color.

Weekly restaurant specials

Maryland Mondays - Enjoy Alaskan king crab legs boiled Maryland-style for only $14.99/lb while you tap your feet and swing your hips to the sounds of Aunt Ruby's Sweet Jazz Babies!

Taco Tuesdays - $2.00 Seafood tacos (shrimp, mahi mahi or catfish, grilled, blackened or fried) all served with our crunchy slaw and your choice of salsa and tortilla.  Wash'em down with $2.00 draft beers!

Go Texan Wednesdays - Lockhart quail filled with our homemade shrimp stuffing.  Choose from oven-roasted or golden-fried.  Pair it with a glass of Texas wine and relax to the cool sounds of Austin's own...The Calico Jazz Trio.

New Orleans Thursdays - Soft-shell crabs (golden-friend or sauteed New Orleans BBQ-style)...choose from po-boys, dinners, or order a la carte.  Perfect with $2.00 Lone Star Longnecks!

Lobsterfest Saturdays - Live Maine lobsters are flown in Saturday mornings and boiled to-order from 12 p.m. - 9 p.m.  When in season, we also boil live Dungeness crabs flown fresh from the West Coast.  Lobsters are $18.99 each and Dungeness crabs are just $15.99/lb.
 
Retail specials
11/25/10 - 12/01/10

* Save $1.00 per lb. on Black Drum Fillet (reg. $10.99)
* Save $1.00 per lb. on Cooked Texas Shrimp (reg. $18.99)
* Save $2.00 per quart of U-10 Sea Scallops (reg. $27.98)
-- Save $1.00 per pint (reg. $13.99)
-- Save $1.00 per 1/2 pint (reg. $7.99)


Thought for the week

"Thanksgiving, after all, is a word of action."  - W.J. Camerson

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Hours
Monday - Saturday
Retail Market: 8:00 a.m. - 8:00 p.m.
Restaurant: 10:30 a.m. - 9:00 p.m.
Wholesale: 6:30 a.m. - 3:00 p.m.

Contact
Quality Seafood Market
5621 Airport Blvd
Austin, TX 78703
Wholesale: 512-452-3820
Retail/Restaurant: 512-454-5828
Fax: 512-452-3702
qualityseafoodmarket.com









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5621 Airport Blvd
Austin, TX 78751

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