I hate cooking but will prepare seafood for dinner parties , as it is always something special .
I adore King Scallops (Bay Scallops in the US),Crab, Mussels, King Prawn , Shrimps and Oysters in particular. I prefer the Scallops with the coral still attached but I know a lot of people don't like it. I also love fish, Monkfish, Seabass, Seabream,Mackerel ( a wonderful fish if you can get your fishmonger to fillet it! I hate all the tiny bones),Red snapper, orange Roughy,Black Cod in particular.
I love Rick Stein, a UK chef who specialises in seafood and would recommend his books also.
As for Sushi, I adore it but would never even attempt it. It takes most Sushi chefs 7 years to become Sushi masters and it is a real art so I am never going to achieve anything even vaguely as good as the kind of Sushi you will get in an authentic Japanese restaurant.
A few recipes below :
Scallops, lobster and spider crab with wild seashore vegetables and oyster butter
For the oyster butter
2 shallots, roughly chopped
75ml/2½fl oz English white wine
2 shucked oysters
150g/5½oz cold unsalted butter, diced
½ lemon, juice only (or juice to taste)
salt and freshly ground black pepper
For the seafood with wild seashore vegetables
1 small cooked lobster
1 medium cooked spider crab
couple of handfuls of wild seashore vegetables, such as samphire, sea beet, rock samphire, sea purslane and sea peas, trimmed of any thick or woody stalks (available from the wild or, occasionally, from specialist suppliers online)
4 scallops, with or without corals
large knob unsalted butter
1. For the oyster butter, place the shallots in a saucepan with the wine and the same amount of water and simmer until reduced by two-thirds. Add the shucked oysters, remove from the heat and cool. Transfer to a blender or food processor and blend until smooth. Return to the pan over a low heat and whisk in the butter to form a smooth sauce. Add the lemon juice and salt and freshly ground black pepper to taste. Remove from the heat, cover the surface of the oyster butter with cling film and keep in a warm place.
2. For the seafood with wild seashore vegetables, preheat the oven to 160C/320F/Gas 3.
3. Remove the meat from the tail and claws of the lobster, and cut into 1cm/½in-thick slices. Remove the white meat from the body and claws of the crab. (Don't throw the lobster and crab shells and the brown meat away - use them for a soup, stock or sauce.) Heat the lobster and crab meat in a covered dish in the oven for 6-7 minutes.
4. Meanwhile, bring a saucepan of water to the boil and quickly blanch the sea vegetables (except the sea peas) for 10-15 seconds or until just tender, keeping the different types of sea vegetables separate. Drain and keep warm.
5. Cut the scallops horizontally in half with a sharp knife and season with salt and freshly ground black pepper. Melt the butter in a frying pan until almost browned, then quickly fry the scallops for ten seconds on each side.
6. To serve, arrange the blanched sea vegetables on four plates with the shellfish on top, then spoon the oyster butter around. If you've got sea peas, scatter them on raw at the end.
Seared scallops with rocket pesto
For the rocket pesto:
1 garlic clove, peeled
85g/3oz pine nuts (from green peppers)
3 tbsp fresh flat leaf parsley
2 tbsp olive oil
For the scallops:
2 scallops, as prepared in the Hot Pineapple Salsa recipe
1. Begin by preparing the pesto.
Place all of the pesto ingredients in a food processor and blitz until a paste forms. If the paste is too dry, add more olive oil.
2. Prepare the scallops as in the Hot Pineapple Salsa recipe.
3. Take 2 small pastry cutters and place them on a plate.
4. Place a seared scallop in the base of both the cutters and top the scallops with the pesto.
Carefully remove the cutters and serve.
Mussel, fennel and saffron broth
1 small leek, finely diced
1 bulb fennel, finely sliced
200g/7oz chestnut mushrooms, sliced (optional)
3 shallots, finely chopped
pinch curry powder
pinch saffron strands
sprigs of thyme
250ml/9fl oz white wine
590g/1lb 5oz fresh mussels, cleaned and beards removed
200ml/7fl oz double cream
small bunch parsley, snipped and finely chopped
salt and freshly ground black pepper
1. In a large pan, melt the butter and add the leek, fennel and mushrooms (if using) the shallots, curry powder, saffron and thyme. Cover the pan and gently sweat the vegetables for about 5 minutes, or until soft but not coloured.
2. Add the wine and bring to the boil, then add the mussels. Cover and cook, shaking occasionally until all the mussels are open. Discard any which remain closed.
3. Strain and return the liquor to the pan. Cook uncovered for 5 minutes to reduce before adding the cream and parsley.
4. Bring back to the boil, return the mussels to the pan, allow to heat for a minute or so and serve immediately with crusty bread.
Mussels and jamon with sherry
2 tbsp olive oil
half onion, finely chopped
2 thick or 5 thin slices jamon or prosciutto, diced
100ml/3½fl oz dry white wine
3 tbsp sherry
1. Scrub the mussels well, then yank out the little beards and discard.
2. Heat the oil in a heavy frying pan and cook the onion for five minutes until soft.
3. Add the ham, white wine and sherry and bring to the boil. Add the mussels and clamp the lid on tightly.
4. Allow to boil for one minute, then give the pan a big shake, remove the lid, and use a pair of tongs to remove the mussels as they open. When all the mussels have opened ( discard any which do not), return them to the pan and toss well in the sauce and transfer to a large platter.
5. Serve warm or at room temperature
I also like that website for quick ideas :
Seafish. On Land. Recipes.