Recipe Finder

New Potatoes and Clams

by Chef James Walt With crusty bread and a green salad this dish makes a delicious light lunch.

Pan Seared Sea Scallops

by Chef Dieu Ho Pan seared sea scallops with crab, sweet pea tip and Yukon gold potato hash in a lemon thyme butter sauce.

Red Snapper and Sugar Snap Peas En Papillote

by Chef Ellen Ecker Ogden Red snapper and fresh sugar snap peas cooked en papillote.

Roasted Wild Spring Salmon

by Chef Jody Adams Roasted wild spring salmon with asparagus, peas, ramps and favas, with savory sabayon.

Salmon Fillet with Sea Urchin Risotto

by Chef Dieu Ho Chinook salmon served with sea urchin risotto, tossed greens and lemon verbena oil.

Salmon Salad Sandwich

by Chef Michel Nischan An unexpected way to use mesclun lettuce.

Seafood Primavera

by Chefs Jack and Rocco Collucci Pasta with scallops, clams, tomatoes, mushrooms and squash.

Spicy Broccoli with Garlic, Red Pepper and Shrimp

by Chef Jasper White A simple broccoli and shrimp sauté.

Bacon-Wrapped Scallop Tournedos with Summer Succotash

Recipe contributed by Chef Chris Schlesinger These flame-grilled giant scallops are wrapped in bacon with corn, lima beans and tomato…

Baked Plaice

by Chef Darina Allen Served with herb butter.

Chilled Gazpacho with Lobster and Lime Créme Fraîche

by Chefs Clark Frasier and Mark GaierFew dishes are as refreshing on a hot summer day as gazpacho. In Maine, this classic Spanish "liquid…

Shrimp, Tomato, and Basil Pasta

Tuna Salad Niçoise

Tuna with Orange-Pepper Salsa

Crispy Coconut Shrimp

Herb Crusted Snapper