Best 2 Seven Seas Recipes

Embark on a culinary journey across the seven seas and discover a world of flavors. From the vibrant shores of the Mediterranean to the exotic spices of the Orient, each region offers a unique twist on this classic dish. Whether you prefer a creamy, succulent seafood stew or a zesty, flavorful stir-fry, there's a seven seas recipe out there to tantalize your taste buds. Let's dive into the culinary depths and explore the best recipes for seven seas, so you can bring the flavors of the world to your table.

Here are our top 2 tried and tested recipes!

SEVEN SEAS CASSEROLE

Seven Seas Casserole image

Elegant, quick, and EASY casserole that is good enough for company! A favorite of mine--I could eat this several times a week LOL! From my mother. Over the years, I have tweaked the original recipe to suit my tastes. Hope you like it as much as I do! (Note: you may add a dash or two of celery salt, or "Beau Monde" seasoning, to the soup mixture for extra 'ooomph', if you like, but it is excellent as written.)

Provided by BecR2400

Categories One Dish Meal

Time 45m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (10 3/4 ounce) can cream of celery soup
3/4 cup milk (3/4 soupcan full)
1 1/4 cups rice, cooked (measured dry before cooking)
2 cups bay scallops or 2 cups other seafood, of your choice
10 ounces frozen baby peas (or peas and baby onions)
1/4 cup finely chopped onion
1 teaspoon lemon zest, finely grated (optional)
2 teaspoons lemon juice
2 tablespoons dry sherry (optional) or 2 tablespoons dry vermouth (optional)
8 slices American cheese
paprika

Steps:

Mix soup and milk in saucepan.
Bring to a boil over medium heat, stirring occasionally.
Combine with cooked rice, seafood (cut seafood into bite-size pieces, if necessary), peas, onion, lemon zest and juice, and sherry.
Turn into a buttered 2-quart casserole dish.
Bake at 375 degrees for 25-30 minutes.
remove from oven and top with slices of cheese; sprinkle with paprika.
Return to oven for an additional 5 minutes, or until cheese melts.
Remove from oven, and let rest for about 10 minutes before serving.
Helpful Tips: I like to put the onion in with the rice while the rice is cooking. Also, be sure to use the designated small-sized shrimp, or bay scallops or other bite-sized seafood in this dish---DO NOT use large or jumbo shrimp or sea scallops unless you cut them up--- as you want a morsel of yummy seafood in every bite!

SEVEN SEAS

Seven Seas image

Even though Aux Delices des Bois left Tribeca, Thierry and I still love Zutto, the sushi bar that was near our warehouse. It dates back to when Tribeca's cast-iron canopies cast their shadows on silent streets at night. Its metal loading dock held two tables, the precursor to the neighborhood's current profusion of loading-dock cafes. One evening the sushi chef, Albert Tse, made us this special dish, using a fish from each of the seven seas. Kind of like a Japanese version of the ancient French dish _Coquilles St-Jacques,_ it combines fin fish and aromatic oyster mushrooms with the scallops and sharpens the flavor with rice wine vinegar, soy sauce, and seaweed. If scallop shells aren't handy, use any ovenproof baking dish.

Provided by Amy Farges

Yield Serves 8

Number Of Ingredients 7

Ingredients

12 ounces mixed seafood, such as firm fish fillets (salmon, kingfish, or halibut), fish steaks (tuna or swordfish), sea scallops, and peeled and deveined shrimp, skin, bones, and shells removed
4 ounces oyster mushrooms, trimmed and cut into 1/4-inch dice
2 teaspoons rice wine vinegar or other mild white wine vinegar
2 1/4 teaspoons mushroom soy sauce or good-quality soy sauce
2 1/4 teaspoons fresh lemon juice
4 1/2 tablespoons mayonnaise
1 tablespoon chopped fresh chives

Steps:

1. Cut the seafood into 1/4-inch dice. (If the seafood is very fresh, this can be done up to 1 day in advance and refrigerated).
2. Preheat the oven to 350°F.
3. Add the mushrooms to the seafood and toss to mix well. Combine the mayonnaise, vinegar, soy sauce, and lemon juice in a small bowl. Set aside about 3 tablespoons of the mayonnaise mixture and toss the rest with the seafood mixture, using a slotted spoon to thoroughly combine.
4. Divide the mixture among 8 large scallop shells or 4-inch shallow gratin dishes. Top each with 1 teaspoonful of the reserved mayonnaise mixture. (The seafood may be prepared to this point up to 1 day in advance. Refrigerate, wrapped in plastic.) Bake until a fork inserted in the center comes out warm, about 12 minutes.
5. Sprinkle chives over the top and serve warm.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use organic or locally-sourced ingredients.
Pay attention to the details: Small details can make a big difference in the taste of your dish. For example, using the right amount of salt and pepper can really elevate the flavor.
Don't be afraid to experiment: Cooking is an art, and there are no hard and fast rules. Feel free to experiment with different ingredients and techniques to create your own unique dishes.
Have fun: Cooking should be enjoyable, so relax and have fun while you're doing it. The more you enjoy cooking, the better your food will taste.

Conclusion:

Cooking can be a daunting task, but it's also a rewarding one. With a little planning and effort, you can create delicious meals that will impress your family and friends. So get in the kitchen and start cooking!