Weekly Ad Recipe – Lemon Pesto Shrimp

Weekly Ad Recipe - Lemon Pesto Shrimp www.cobornsblog.com

If you are a pesto lover like I am you are going to go crazy for this. The flavor of the lemon and pesto just burst in your mouth when you take that first bite. I loved this recipe. The best part is that it’s done in less than 30 minutes. You can also try adding scallops to this recipe or serving it over Angel Hair Pasta. Yummy! Enjoy….I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Lemon Pesto Shrimp
Serves: 4
  • 2 Lbs. Raw Peeled Deveined Large Shrimp, thawed if frozen and tails removed
  • ¼ Cup Refrigerated Basil Pesto
  • 1 tsp. Grated Lemon Peel
  • ¼ tsp. Salt
  • ¼ tsp. Ground Pepper
  1. Heat coals or gas grill for direct heat.
  2. In large bowl, mix all ingredients.
  3. Place seafood mixture in grill basket or wok.
  4. Cover and grill seafood mixture over medium heat 10 to 12 minutes shaking basket or stirring seafood mixture occasionally, until internal temperature of seafood reaches at least 145 degrees.
Suggested Wine Pairing McManis Viognier


Weekly Ad Recipe – Scallops with Garlic Sauce

www.cobornsblog.com - Scallops with Garlic Sauce Recipe

This recipe was extremely easy to make and I absolutely loved them. Just a couple of tips when making the scallops. Make sure the scallops are very dry so pat them with paper towels to help remove moisture. Also what I found out, that was very helpful was to have all ingredients next to the stove before cooking, because the scallops and sauce cook quickly. Enjoy…I did!
– Jayne
Coborn’s Meat and Seafood Merchandiser

Scallops with Garlic Sauce
Serves: 4
  • ½ Cup Butter
  • 1 Lb. Large Scallops
  • 2 Cloves Garlic, finely chopped
  • 1 Small Shallot, finely chopped
  • ¼ Cup Dry White Wine
  • ¼ Cup White Wine Vinegar
  1. In large skillet, melt 1-T. butter over medium-high heat.
  2. Cook scallops in butter about 5 minutes, turning once, until golden brown and internal temperature reaches 145°F.
  3. Remove scallops to serving plate; cover to keep warm.
  4. Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles.
  5. Cook until liquid is reduced to less than half.
  6. Reduce heat to low; add 4-T butter.
  7. Cook and stir until butter is melted.
  8. Add remaining 3-T butter; cook and stir until sauce is thickened and creamy.
  9. Press sauce through fine strainer; discard solids.
  10. Pour sauce over scallops.
  11. Serve immediately.
Suggested Wine Pairing: Cupcake Chardonnay


Recipes for Surf and Turf

Courtesy: RedLobster.com

Pairing Meat and Seafood for Surf & Turf

February 29th is National Surf & Turf Day. While that may seem a bit silly, we’re all for a day celebrating the delicious pairing of meat and seafood! A great steak served with a side of fabulous shrimp is a very special meal – one that many of us have when we’re out to eat a great restaurant.

Quality Seafood

But – you can make surf & turf at home – thanks to the high quality meat and seafood available at Coborn’s and CobornsDelivers. Our stores are constantly restocking our seafood department to deliver the freshest items for you and your family. At CobornsDelivers, we don’t give our seafood vendor your order until after our 11 p.m. ordering deadline. They fill the orders and deliver them to our SuperStore “just in time” to get them on the trucks the next morning. You can’t buy fresher seafood anywhere! Continue reading “Recipes for Surf and Turf”