Salud!

Directions

1. Preheat oven to 425 F
2. Line a baking sheet with parchment paper. Set aside. 
3. Pat scallops dry with a paper towel and remove any side muscles.
4. Wrap one scallop in a half slice of bacon and secure with toothpick. Repeat with remaining scallops.
5. Drizzle olive oil over each scallop and season with pepper and kosher salt.
6. Arrange scallops in a single layer on prepared baking sheet, giving each scallop some room to allow the bacon to crisp
7. Bake 12 to 15 minutes until scallop is tender and opaque and bacon is cooked through. Serve hot. 

Directions

1. Coat a large sauté pan with oil and heat to medium-high. Add 3 cloves of minced garlic and cook until golden (be careful no to burn the garlic). Add about two thirds of the clams to the pan along with wine and water. Cover and steam for about 5 minutes until the clams open. Carefully remove the clams and place in a large bowl to cool. (Discard any clams that have not opened.) While the clams cool, reduce the wine sauce. When reduced, reserve the wine sauce for later use. When the clams are cooled, remove the meat from the shells and discard the shells.
2. Bring a large pot of salted water to a boil.
3. Using the same pan, add butter, chili flakes, 4 cloves of minced garlic, and onions. Sauté for about 5 minuts until the onion is softened. Add the chopped shrimp, cream, reserved clams, and reduced wine sauce (make sure to not add the grit at the bottom). Stir and add the remaining clams, cover and steam for about 5 minutes or until the clams open. (Discard any clams that have not opened.)
4. Drop the fresh linguine into the boiling water and cook for a few minutes until al dente. (If using dry pasta, boil for the recommended time on the package).
5.  While the linguine cooks, add in Parmesan, thyme leaves, and parsley.
6. Add the cooked linguine into the pan and toss to coat. Divide the pasta among four bowls, top each with equal amounts of clam (in shells). Top each bowl with grated Parmesan, red chile flakes, fresh cracked pepper, and parsley.

Directions

1. Heat broiler.
2. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat.
3. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning.
4. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes. 
5. Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
6. Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. 
7. Serve with the garlic toasts.

Directions

1. Head the oven to 425 F
2. Line a rimmed baking sheet with foil. Spray the foil with nonstick cooking spray or brush lightly with oil.
3. Lightly sprinkle the fish fillets all over with salt and pepper, to taste.
4. Keep in mind that if your Creole seasoning (or other seasoning blend) is quite salty already. Use Salt Lightly.
5. Put the flour in a wide, shallow bowl. Combine the panko crumbs and parsley in another wide, shallow bowl.
6. In a third bowl, whisk the eggs with the mayonnaise and Creole seasoning. Whisk for a minute or two to ensure the mayo isn’t clumpy.
7. Dip a fillet in the flour, coating thoroughly.
8. Dip the fillet in the egg mixture, turning to coat both sides.
9. Next, foll the fillet in the panko crumb mixture, pressing lightly to help crumbs adhere to the fish. Repeat with the remaining fillets.
10. Arrange the fish in the prepared baking pan. For pieces with a long, thin “tail”, tuck the thin parts under the fillet. They should be uniform in thickness so they will cook evenly.
11. Bake the fish for about 18 to 22 minutes, or until it is cooked through and flakes easily with a fork.
12. Serve with lemon wedges, along with the seafood sauce of your choice. 

Directions

1. Brush Fish with a mixture of 1 tbsp lime juice and water.
2. In a bowl, combine paprika, salt, ginger, allspice, and pepper. Rub onto fish.
3. Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easily when tested with a fork. Allow 4 to 6 minutes for each 1/2 in of thickness. 
4. To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.

Mango Salsa: Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper. 

Directions

1. Place Jackfruit in a mixin bowl and set aside.
2. Mix together BBQ seasoning & add the Jackfruit . Toss to coat.
3. Heat a large skillet over medium heat. Once hot, add 1-2 tbsp oil of choice and seasoned Jackfruit ( use more oil, as needed, if increasing batch size). Toss to coat and cook for 2-3 minutes to achieve some color.
4. Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low-medium and cook for about 20 minutes (up to 35 minute on low for a deeper flavor). Remove lid and stir occasionally. TIP: For finer texture, use two forks to shred the Jackfruit as it cooks down.
5. In the meantime, make slaw by adding all ingredients except vegetables (avocado through salt+pepper) to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.
6. Once the Jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 minutes to get a little extra color/texture. Then remove from heat.
7. Place generous portions of slaw on the bottom buns, top with generous serving of BBQ Jackfruit. Serve with extra BBQ