The Real Seafood Company celebrates 36 years in the making

The Real Seafood Company is celebrating more than three decades with its “ Be a part of the celebration 36 years in the making” campaign.

 

The Real Seafood Company of Ann Arbor will celebrate their anniversary with guests throughout the month of October.

Event activities include weekly specials featuring some favorite entrées served during the early years with roll-back prices and an all-out effort to connect with loyal guests and past employees through the newly launched www.RSCanniversary.com site , capturing stories from the many people that know and love the Real Seafood Company.

Since 1975, The Real Seafood Company has specialized in the freshest seafood from Boston, the Pacific Coast, the Great Lakes and the Gulf of Mexico.

The menu, which is printed weekly, features not only the freshest seafood, oysters and raw bar available but also offers exceptional salads, steaks and chops, burgers, sandwiches and appetizers.

For more information on the Real Seafood Company visit: www.realseafoodcorestaurant.com/

 

Shrimp Scorpio

Serves 4

Scorpio sauce/mixture:

3 Tbs olive oil

2 cups onion, sliced

3 cloves garlic, minced

1/8 tsp dry oregano leaves

2/16 oz. diced tomatoes, well drained

1Tbs ouzo or sambuca

Red pepper flakes, pinch

Sea or kosher salt to taste

Shrimp 10/15 count, peeled, deveined, butterflied

Scorpio mixture

¾ cup Feta cheese, crumbled

1Tbs chopped parsley

Salt and pepper to taste

Scorpio Mixture:

Heat olive oil in a small sauce pan over medium-high heat. Add onions, red pepper flakes and oregano and cook for about 5 minutes or until soft. Stir in garlic and continue to cook for about 1 minute. Deglaze with ouzo. Add tomatoes, stir well and bring to boil. Lower the heat and simmer for 15 minutes. At this point season with salt to taste. Sauce should be made 24 hours before use to blend the flavors.

Assembly:

Heat the broiler oven for 10 minutes.

Spread the Scorpio mixture in 4 large 12 or 16 oz round or oval casseroles, completely covering bottom of the dish. Arrange the shrimp along edges of casseroles the butterfly side down and body part toward the center. Lightly brush shrimp with oil and season with salt and pepper. Top evenly with feta cheese. Bake in a broiled oven uncovered for approximately 6-7 minutes or until feta cheese is slightly brown.

Note: Base of shrimp tail requires longest cooking time, checking for doneness-meat should be white and slightly translucent. Sprinkle with chopped parsley. Serve at once.

 

Pan Seared Diver Scallops

With potato puree and apple cider reduction

Serves 2

1/3 cup olive oil

½ lb (about 7-8) large U-15 sea scallops

1 cup of sweet potato puree

3 Tbs. apple cider reduction

6 sage leaves, fried (optional)

Sea salt to taste

Freshly ground black pepper to taste

Heat the oil in a skillet over high heat.

Season the scallops on both side with salt and pepper. Add the scallops to the pan and sear them for about 2 minutes on each side.

Divide the sweet potato puree on 2 platters using the soup spoon and make 4 heaping on each platter. Top with seared scallops and garnish with crispy sage. Spoon some apple reduction between each scallop on platter.

Apple Cider Reduction

1 cup fresh apple cider

In a small sauce pan bring apple cider to boil. Reduce heat to simmer and cook until syrupy, about 4 Tablespoons.

Sweet Potato Puree

1 large sweet potato, washed

2 Tbs. maple syrup

2 Tbs. unsalted butter

Salt and pepper to taste

Preheat oven to 400 degrees.

Place the potato on a small tray and bake for about 1 hour or until it is soft.

Let it cool for several minutes and remove the skin. Place the potato in a mixing bowl and mash it with fork. Stir in maple syrup, butter and salt and pepper. Keep it warm.