Tilapia and Scallops in Garlic Cream Sauce

• This recipe calls for broiling the tilapia filets and sautéing the scallops in butter. Set the seafood aside and make a cream sauce using 2 tbsp. of melted butter, 2 tbsp. of flour, 3/4 cup of milk and salt, pepper and three crushed cloves of garlic for seasoning. Either mix the fish and scallops with the sauce or allow those eating to spoon as much sauce as they desire over the seafood. Serve the fish, scallops and cream sauce over noodles or rice.

Scallops and Tilapia Piccata

• Sear the scallops and tilapia in hot butter for about 5 minutes until they are opaque. Remove them with a slotted spoon to a warm serving platter, then add 1/2 cup of chicken broth, 1/2 tsp. of salt and the juice from one lemon to the butter in the skillet. Add 2 tbsp. of parsley, then cook until the mixture is reduced by half. If you prefer, you can use 1/4 cup of chicken broth and 1/4 cup of white wine for the sauce. Pour the sauce over the seafood to serve. This dish is tasty served on angel hair pasta or by itself.

Seafood Languedoc

• Tiliapia and scallops are stars of this seafood dish, which is best served over brown or wild rice. Caramelize one diced onion and four diced garlic cloves in 6 tbsp. of butter. Add 3 tbsp. of flour, 3/4 tsp. of white pepper and 1 tsp. of Old Bay Seasoning or salt and stir to form a slightly brown roux. Add 1 3/4 cup of liquid--your choice of fish stock or bullion or half fish stock and half white wine. Add 1/2 cup of milk as well. Then add 4 to 6 oz. of flaked, raw tilapia, 1 cup of scallops and 1 1/2 cups of small shrimp. Cook on low heat for 20 minutes, allowing the seafood to cook until opaque.

Cioppino

• This seafood soup begins with a stock that is simmered for a long time. Sauté a diced rib of celery and a diced onion in 1/4 cup of olive oil and 1/4 cup of melted butter. Then add two 15-oz. cans of tomatoes, 1 cup of clam juice or fish stock, 2 cups of white wine or bullion, four cloves of crushed garlic, the juice of one lemon, 1 tsp. of Worcestershire sauce, two bay leaves, 1 tsp. of dried basil, 1/2 tsp. of red pepper and 1/2 tsp. of salt. Simmer the stock on low heat for an hour or more, adding water as needed. Then add 1 lb. of tilapia, cut into chunks, 1 lb. of scallops and 24 large shrimp. The seafood will cook in approximately 5 minutes. Serve with parsley for garnish.