Salsa
1 ear corn, husked
6 scallions, white and light green parts
Extra virgin olive oil
1 medium poblano chile
1 cup cherry tomatoes, cut into 1/4-inch dice
1 Haas avocado, cut into 1/4-inch dice
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided

32 large shrimp, about 1-1/2 pounds, peeled and deveined
2 tablespoons extra virgin olive oil
8 flour tortillas (8 inches)

1. Brush or spray the corn and scallions all over with oil. Grill the corn until browned in spots and tender, the scallions until lightly marked, and the chile until blackened and blistered in spots, over direct medium heat, turning occasionally. The corn and chile will take 10 to 12 minutes and the scallions will take 3 to 4 minutes. Trim the root ends off the scallions; finely chop the remaining parts and put them in a medium bowl. Cut the kernels off the corn and add them to the bowl. When cool enough to handle, peel off the loosened bits of skin from the chile and discard along with the stem; finely chop the remaining parts of the chile and add to the bowl. Add the remaining salsa ingredients, including 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle 1 tablespoon of olive oil into the bowl and mix thoroughly.

2. Brush or spray the shrimp all over with the oil and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill over direct high heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Grill the tortillas over direct medium heat until warm, 30 to 60 seconds, turning once. Fill the tortillas with salsa and shrimp. Serve warm.

Makes 4 servings (8 tacos)

2 Tbsp margarine or butter
1 lb medium-size shrimp, shelled and deveined
1 medium-size onion, chopped, about 1 cup
2 cloves garlic, crushed
Two 15 1/4-oz cans whole-kernel corn
2 cups light cream or half-and-half
1 cup reduced-sodium chicken broth
Salt and freshly ground black pepper, to taste
1/3 cup dry sherry, or to taste
1/8 tsp freshly grated nutmeg
Fresh dill sprigs, optional

1. In 4-quart saucepan over medium heat, melt margarine; add shrimp; cook 3 to 4 minutes until shrimp is opaque and just cooked through. Using slotted spoon, remove shrimp to plate.

2. To drippings in pan add onion and garlic; cook over medium heat 2 to 3 minutes, stirring occasionally until softened. Stir in corn, cream, chicken broth, salt, and pepper. Bring to boil, reduce heat to medium-low; simmer, covered, 5 minutes.

3. Return shrimp to pan; simmer, covered, 2 minutes longer. Remove from heat; process about 3 cups mixture in blender until smooth. Return to saucepan; stir in sherry and nutmeg.

4. If not serving immediately, set aside, covered; reheat, very gently, just to a simmer, taking care not to boil. If desired, serve garnished with dill sprigs.

Serves 8

1 1/2 pounds sea scallops
2 tablespoons plus 2 teaspoons all-purpose flour, divided
1 teaspoon vegetable oil
1 teaspoon margarine
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup 1% low-fat milk
2 tablespoons chopped fresh cilantro
Fresh cilantro sprigs

Combine scallops and 2 tablespoons flour in a large zip-top bag; seal bag and shake gently to coat scallops.Heat oil in a 10-inch cast-iron skillet over high heat, swirling to coat bottom of pan. Add scallops; cook 2 minutes on each side or until lightly browned. Remove scallops from skillet; keep warm.

Melt margarine in skillet over medium heat. Add 2 teaspoons flour, and cook 30 seconds, stirring constantly. Add chili powder, salt, and cumin; cook 30 seconds, stirring frequently. Gradually stir in milk, and cook 2 1/2 minutes or until thick, stirring frequently. Return scallops to skillet; add cilantro, stirring gently to coat. Garnish with cilantro sprigs, if desired.

Yield: 4 servings (serving size: 5 ounces scallops and 2 tablespoons sauce)

1 cup dry white wine
1/4 cup minced shallots
2 tablespoons fresh lime juice
1 tablespoon grated peeled fresh ginger
2 tablespoons whipping cream
1 tablespoon butter, cut into small pieces
2/3 cup chopped seeded plum tomato
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups hot cooked linguine
Cooking spray
3/4 pound large sea scallops
1/8 teaspoon salt
Chopped cilantro

Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add linguine; toss well. Cover and keep warm.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired

Yield: 2 servings (serving size: about 3/4 cup pasta mixture and about 5 ounces scallops)

5 dozen medium-size steamer clams, scrubbed
3 cups water
1/2 cup butter or margarine
1 large onion, chopped
3 celery ribs, chopped
3 tablespoons all-purpose flour
3 large potatoes, peeled and cut into 1/2-inch cubes (2 1/4 pounds)
2 (12-ounce) cans evaporated milk
2 cups half-and-half
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons minced fresh parsley
6 bacon slices, cooked and crumbled
Paprika

Combine clams and 3 cups water in a large stockpot; bring to a boil. Cover and cook 8 to 10 minutes or until clams open, discarding any unopened clams. Remove clams with a slotted spoon; set aside. Pour liquid through a wire-mesh strainer into a large container, discarding debris. Set clam liquid aside.Melt butter in a Dutch oven over medium heat; add onion and celery, and saute 5 minutes or until tender. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in reserved clam liquid; cook over medium heat, whisking constantly, until thickened and bubbly. Add potatoes, reduce heat, and cook over low heat 15 to 20 minutes or until potatoes are tender.

Remove clams from shells, discarding shells. Peel membrane from clam necks and discard. Add clams, evaporated milk, and next 3 ingredients to potato mixture. Cook over medium-high heat until thoroughly heated. Top each serving with parsley, crumbled bacon, and a dash of paprika. Serve with French bread or crackers.
Yield: 16 cups

2/3 cup fine, dry breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 pounds unpeeled large shrimp
2 teaspoons minced fresh garlic
1/2 teaspoon seasoned salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil

Combine breadcrumbs, cheese, and parsley in a shallow dish; set aside.Peel shrimp, leaving tails intact, and devein, if desired. Place in a large bowl. Sprinkle shrimp with garlic, seasoned salt, and pepper. Drizzle with olive oil; toss gently.

Dredge each shrimp in breadcrumb mixture. Arrange shrimp in an even layer in 2 greased 15- x 10-inch jellyroll pans.

Bake at 400* for 15 to 20 minutes, stirring twice.

1 pound plum tomatoes, chopped into 1/4-inch pieces
3/4 teaspoon salt, divided
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1 teaspoon orange zest
1/4 cup orange juice
1 teaspoon fresh lemon juice
1/4 cup chopped green salad olives*
4 (6-ounce) salmon fillets
1/8 teaspoon freshly ground pepper
1 tablespoon olive oil
1 small red onion, halved and thinly sliced
1 tablespoon chopped fresh mint
Hot cooked couscous

Combine tomato, 1/2 teaspoon salt, and next 7 ingredients in a large bowl; set aside.Sprinkle salmon with pepper and remaining 1/4 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add salmon; cook 3 to 5 minutes or until golden on both sides but not cooked through, turning once. Transfer fish to a plate.

Add onion to skillet; cook 3 minutes, stirring constantly. Stir in tomato mixture; cook for 4 minutes or until liquid begins to thicken, stirring constantly. Gently place salmon on top of tomato mixture. Cook 2 to 3 minutes or until desired degree of doneness. Sprinkle with mint. Serve with hot cooked couscous.

*The green pitted salad olives (not to be confused with pimiento-stuffed Spanish olives) have a similar flavor to–and may be substituted with–ripe black olives.
Yield: Makes 4 servings

1/2 (15-ounce) package refrigerated piecrust
1 tablespoon olive oil
1 tablespoon butter
2 medium Vidalia or other sweet onions, very thinly sliced (about 4 cups)
3/4 pound hot-smoked salmon, flaked
1/2 cup shredded white cheddar cheese
2 large eggs
1 (10-ounce) container refrigerated Alfredo sauce
1 tablespoon chopped fresh basil
1/8 teaspoon crushed red pepper
Garnish: chopped fresh basil

Place crust in an ungreased 9-inch pie plate; trim off excess pastry along edges. Fold edges under and crimp. Fill with pie weights, rice, or dried beans. Bake at 375* for 10 to 12 minutes or until just beginning to brown. Cool; remove weights.Heat olive oil and butter in a large skillet over medium heat. Add onions; cook, covered, 30 to 40 minutes or until golden. Remove from heat. Add salmon and cheese; blend well.

Combine eggs and next 3 ingredients in a small bowl with a wire whisk. Stir in salmon mixture. Pour mixture into prepared crust.

Bake at 350* for 40 to 45 minutes or until center is set. Let stand 10 minutes. Garnish with fresh basil, if desired.

Yield: Makes 6 to 8 servings

2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 (3-inch) cinnamon stick
1 star anise
1 teaspoon rice vinegar
1 (10-ounce) bottle mango nectar
6 (6-ounce) salmon fillets, about 1 inch thick

Stir together first 6 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to 3/4 cup. Pour mango mixture through a wire-mesh strainer; discard solids. Return mango mixture to saucepan; keep warm.Place salmon on a rack in a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat 5 minutes. Brush fish with 1/3 cup mango mixture. Broil 3 more minutes or until fish flakes with a fork. Spoon remaining mango mixture evenly over fish.

Yield: 6 servings

Salad
2 tablespoons extra virgin olive oil
1/2 cup finely diced red onion
2 teaspoons minced garlic
2 cups seeded, finely diced tomato
1 cup finely diced zucchini squash
1 cup seeded, finely diced cucumber
1 cup finely diced red bell pepper
1 tablespoon balsamic vinegar
1 tablespoon finely chopped fresh basil
Kosher salt
Freshly ground black pepper

Rub
1 teaspoon black peppercorns
2 teaspoons fennel seed
2 teaspoons cumin seed
1 tablespoon pure chile powder
2 teaspoons kosher salt

6 salmon fillets (without skin), 6 to 8 ounces each and about 1 inch thick
Extra virgin olive oil
2 limes, each cut in 6 wedges
Fresh basil for garnish (optional)

In a large skillet over medium heat, warm the olive oil. Saute the onion for 2 to 3 minutes, stirring occasionally, then add the garlic and cook for another minute, stirring to prevent burning. Add the tomato, zucchini, cucumber, and the bell pepper; mix well. Immediately remove the skillet from the heat. When the salad has cooled to room temperature, mix in the vinegar and basil; season to taste with salt and pepper. Set aside, covered, in the refrigerator.

Using a mortar and pestle, crush the peppercorns, fennel seed, and cumin seed; place in a small bowl, and combine with the remaining rub ingredients.

Lightly brush the salmon fillets on both sides with oil; season evenly with the spice rub. With the lid closed, grill the fillets over direct high heat (500* F to 550*F) until you can lift the fillets with tongs off the grate without sticking, 6 to 8 minutes. Turn the fillets and cook them to desired doneness, 2 to 3 minutes more for medium-rare. Serve the fillets at once on a bed of the gazpacho salad with lime wedges. Garnish with fresh basil, if desired.