This salad, combining the flavors of white wine, fennel and shrimp, is also nice served on a bed of Boston lettuce leaves. Mix all ingredients ...

TO SERVE Spoon pesto sauce onto plate; arrange 2 polenta shapes on sauce. Top with mushrooms and lobster meat; spoon additional sauce over. Garnish ...

Place fish fillet on a clean cutting board. Holding the fish firmly with one hand, slice it on an angle into almost transparant sheets. (One fish or ...

Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Place scallops on rack in broiler pan. Broil with tops about 4 inches ...

Cook onions, carrots, broth and garlic in 2-quart saucepan over medium heat 5 minutes, stirring occasionally. Stir in tomato juice, lemon juice, ...

Remove small white muscle from scallops and marinate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook ...

Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place bell pepper in basket. Cover tightly ...

To prepare shellfish, de-vein shrimp, leaving shell intact. Scrub mussels and clams well, discarding opened ones. Cut tailfins from lobster tails ...

TO SERVE Unmold pasta and crabmeat terrine; slice. Arrange slices on one side of platter; arrange oysters along other side. Spoon salad with small ...

Add all ingredients to a pot. Bring to a boil, reduce heat, and simmer 4 to 8 hours adding additional water to keep trimmings covered. Strain. ...