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Jenny Shea Rawn
  • Home
  • Recipes
    • Salmon/Fatty Fish
    • White Fish
    • Tuna and Swordfish
    • Lobster, Crab
    • Scallops, Shrimp, Squid
    • Seaweed/Kelp
    • Mussels, Oysters, Clams
    • Non Seafood
  • How Tos
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Cosi

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Cosi

  • by Jenny Rawn
  • April 4, 2018
  • 0

Jenny Rawn

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About Jenny

Welcome to our little corner of the sea! Jenny is a wife and busy mom of 2 living on Cape Cod. She is also a Registered Dietitian, recipe developer and food photographer with a love for the ocean and a passion for cooking and learning about seafood, especially local seafood. We hope to be a resource for you for all things seafood and hope you find some sea-inspiration to bring back into your own kitchen.

As seen on: Jenny has been featured in hundreds of local and national media outlets including: The Boston Globe, Fox 25 News, The Boston Herald, FoodNetwork.com, Today.com, The Chef’s Kitchen, Cape and Islands Magazine, NESN, NECN, WEEI, Women’s Health, Shape, Progressive Grocer, The Cape Cod Times and more.
Happy New Year. May 2023 bring you peace, calm, la Happy New Year. May 2023 bring you peace, calm, laughter and lots of sweet memories. Cheers friends!💫
🎅Merry Merry Christmas!! From Cape Cod. Our to 🎅Merry Merry Christmas!! From Cape Cod. Our town’s annual visit from flying Santa. Nothing cooler! Thanks Santa! #santa #santaclaus #capecodliving #capeology #capecodlife #lifeoncapecod #falmouth #flyingsanta #santascoming #christmaseve #christmasoncapecod #winteronthebeach
Is seafood a part of your holiday traditions? Tell Is seafood a part of your holiday traditions? Tell me below! For the past couple years, surf & turf has been on our menu on Christmas Eve along with a variety of local shellfish. This year, we are flying by the seat of our pants, because the kiddos and I have been sick pretty much the entire month of December and I have zero energy to plan something fancy. I do know, however, that we will be making these pretty little scallops. Because they are easy, simple & require only a handful of ingredients! Here’s how to make them: Fried Sage Seared Scallops This festive, elegant and luscious holiday appetizer couldn’t be simpler and is ready <10 minutes. Serves: 4-6 Ingredients: · 2 tablespoons extra virgin olive oil · 10-15 sage leaves · 3/4 lb sea scallops, patted very dry, tough side muscle removed · 1 tablespoon salted butter · Sea salt · Ground black pepper For serving (optional): · Lemon wedges Instructions: 1. Add olive oil to a large skillet over medium heat. When hot, add sage leaves and pan fry 1-2 minutes until crispy. Remove from pan and set aside. 2. Sprinkle scallops with salt and pepper on both sides. Add scallops to the hot skillet (don’t crowd them!) over medium high heat and sauté 1-2 minutes, flip, add butter to the pan and sauté another 1-2 minutes until desired doneness. Do not overcook. 3. Top scallops with crispy sage. Serve right away with lemon wedges. This post is brought to you as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem. The program is made possible by funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via MADMF's Seafood Marketing Grant Program. #MASeafoodAmBASSador #MASeafood #SeafoodiesNE #seafood4health #scallops #seascallops #shellfishdinner #fishdinner #bostonfoodies #capecodfoodies #sustainableseafood #scallopsrecipes #shellfish #pescatarian #seafoodlover #eatlocalMA #seafoodie #rdapproved #rdchat #holidayappetizer #seafoodappetizer @eating_with_the_ecosystem @massmarinefisheries @woodsholeseagrant
🌟Fried Sage Seared Scallops.🌟Simply seared s 🌟Fried Sage Seared Scallops.🌟Simply seared scallops in butter and oil topped with crispy fried sage. A lovely addition to your holiday appetizer lineup! Elegant and beautifully simple full recipe coming tomorrow! This post is brought to you as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem. The program is made possible by funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via MADMF’s Seafood Marketing Grant Program. #MASeafoodAmBASSador #MASeafood #SeafoodiesNE #seafood4health #scallops #seascallops #shellfishdinner #fishdinner #bostonfoodies #capecodfoodies #sustainableseafood #scallopsrecipes #shellfish #pescatarian #seafoodlover #eatlocalMA #seafoodie #rdapproved #rdchat #holidayappetizer #seafoodappetizer @eating_with_the_ecosystem @massmarinefisheries @woodsholeseagrant
🎄O Seafood Tree, O Seafood Tree. 🌟 Which l 🎄O Seafood Tree, O Seafood Tree. 🌟 Which layer would you dive into first? 🎄 #seafoodtree #tinnedfish #seacuterie #charcuterieboard #cannedfish #lobster #bayscallops #seaweedsalad #eatkelp #maseafood #maseafoodambassador #neseafoodies #christmasappetizers #christmaseve #feastofthesevenfishes #holidayappetizer #christmasentertaining #rdchat #celebrateseafood #pescatarian #eatmoreseafood #seafoodiesne #seafoodplatter #newenglandseafood #lobsterlover #rdchat #rdapproved #tunajerky #oystersonthehalfshell #oysters
🦪Will you be serving oysters for any of your ho 🦪Will you be serving oysters for any of your holiday gatherings? If so, are you going classic oysters on the half shell or something a little unexpected? Tomorrow, @seafood4health is having a virtual oyster party to celebrate this tasty, healthy and sustainable bivalve — and I’m bringing these oysters with a cranberry mignonette to the festivities. They are briny, tangy, tart and slightly sweet. Perfect for the holidays. Comment below with your favorite oyster platter ideas! Here are the details for this Cranberry Mignonette: 2 tablespoons white wine vinegar 2 tablespoons Champagne, Prosecco or Cava dry sparkling wine 1 tablespoon minced shallot about 1/2 a shallot 1 tablespoon finely chopped @capecodselect cranberries 1/4 teaspoon sugar 1/4 teaspoon freshly ground black pepper ➡️Whisk ingredients together and serve with oysters on the half shell. #oysterparty #celebrateseafood #seafood2xwk #maseafoodambassador #seafoodlover #sustainableseafood #seafoodiesne #seafoodie #bostonfoodie #capecodfoodies
Happy New Year. May 2023 bring you peace, calm, la Happy New Year. May 2023 bring you peace, calm, laughter and lots of sweet memories. Cheers friends!💫
🎅Merry Merry Christmas!! From Cape Cod. Our to 🎅Merry Merry Christmas!! From Cape Cod. Our town’s annual visit from flying Santa. Nothing cooler! Thanks Santa! #santa #santaclaus #capecodliving #capeology #capecodlife #lifeoncapecod #falmouth #flyingsanta #santascoming #christmaseve #christmasoncapecod #winteronthebeach
Is seafood a part of your holiday traditions? Tell Is seafood a part of your holiday traditions? Tell me below! For the past couple years, surf & turf has been on our menu on Christmas Eve along with a variety of local shellfish. This year, we are flying by the seat of our pants, because the kiddos and I have been sick pretty much the entire month of December and I have zero energy to plan something fancy. I do know, however, that we will be making these pretty little scallops. Because they are easy, simple & require only a handful of ingredients! Here’s how to make them: Fried Sage Seared Scallops This festive, elegant and luscious holiday appetizer couldn’t be simpler and is ready <10 minutes. Serves: 4-6 Ingredients: · 2 tablespoons extra virgin olive oil · 10-15 sage leaves · 3/4 lb sea scallops, patted very dry, tough side muscle removed · 1 tablespoon salted butter · Sea salt · Ground black pepper For serving (optional): · Lemon wedges Instructions: 1. Add olive oil to a large skillet over medium heat. When hot, add sage leaves and pan fry 1-2 minutes until crispy. Remove from pan and set aside. 2. Sprinkle scallops with salt and pepper on both sides. Add scallops to the hot skillet (don’t crowd them!) over medium high heat and sauté 1-2 minutes, flip, add butter to the pan and sauté another 1-2 minutes until desired doneness. Do not overcook. 3. Top scallops with crispy sage. Serve right away with lemon wedges. This post is brought to you as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem. The program is made possible by funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via MADMF's Seafood Marketing Grant Program. #MASeafoodAmBASSador #MASeafood #SeafoodiesNE #seafood4health #scallops #seascallops #shellfishdinner #fishdinner #bostonfoodies #capecodfoodies #sustainableseafood #scallopsrecipes #shellfish #pescatarian #seafoodlover #eatlocalMA #seafoodie #rdapproved #rdchat #holidayappetizer #seafoodappetizer @eating_with_the_ecosystem @massmarinefisheries @woodsholeseagrant
🌟Fried Sage Seared Scallops.🌟Simply seared s 🌟Fried Sage Seared Scallops.🌟Simply seared scallops in butter and oil topped with crispy fried sage. A lovely addition to your holiday appetizer lineup! Elegant and beautifully simple full recipe coming tomorrow! This post is brought to you as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem. The program is made possible by funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via MADMF’s Seafood Marketing Grant Program. #MASeafoodAmBASSador #MASeafood #SeafoodiesNE #seafood4health #scallops #seascallops #shellfishdinner #fishdinner #bostonfoodies #capecodfoodies #sustainableseafood #scallopsrecipes #shellfish #pescatarian #seafoodlover #eatlocalMA #seafoodie #rdapproved #rdchat #holidayappetizer #seafoodappetizer @eating_with_the_ecosystem @massmarinefisheries @woodsholeseagrant
🎄O Seafood Tree, O Seafood Tree. 🌟 Which l 🎄O Seafood Tree, O Seafood Tree. 🌟 Which layer would you dive into first? 🎄 #seafoodtree #tinnedfish #seacuterie #charcuterieboard #cannedfish #lobster #bayscallops #seaweedsalad #eatkelp #maseafood #maseafoodambassador #neseafoodies #christmasappetizers #christmaseve #feastofthesevenfishes #holidayappetizer #christmasentertaining #rdchat #celebrateseafood #pescatarian #eatmoreseafood #seafoodiesne #seafoodplatter #newenglandseafood #lobsterlover #rdchat #rdapproved #tunajerky #oystersonthehalfshell #oysters
🦪Will you be serving oysters for any of your ho 🦪Will you be serving oysters for any of your holiday gatherings? If so, are you going classic oysters on the half shell or something a little unexpected? Tomorrow, @seafood4health is having a virtual oyster party to celebrate this tasty, healthy and sustainable bivalve — and I’m bringing these oysters with a cranberry mignonette to the festivities. They are briny, tangy, tart and slightly sweet. Perfect for the holidays. Comment below with your favorite oyster platter ideas! Here are the details for this Cranberry Mignonette: 2 tablespoons white wine vinegar 2 tablespoons Champagne, Prosecco or Cava dry sparkling wine 1 tablespoon minced shallot about 1/2 a shallot 1 tablespoon finely chopped @capecodselect cranberries 1/4 teaspoon sugar 1/4 teaspoon freshly ground black pepper ➡️Whisk ingredients together and serve with oysters on the half shell. #oysterparty #celebrateseafood #seafood2xwk #maseafoodambassador #seafoodlover #sustainableseafood #seafoodiesne #seafoodie #bostonfoodie #capecodfoodies
🥓 The Brussels everyone loves. And also the #1 🥓 The Brussels everyone loves. And also the #1 visited recipe on my website. Yep, it’s not a seafood dish, it’s this ⬆️! Full {easy} recipe linked in my profile. Tip: use the @pointreyescheese BAY blue cheese. The BEST blue there is. #brusselssprouts #brusselssprout #sidedish #holidaysidedish #christmaseats #veggies #eatyourveggies #betterwithbacon #baconlovers #fruitsandveggies #rdapproved #bluecheese #rdchat #roastedveggies #holidayentertaining #holidaycooking
🐟🍲This easy monkfish stew is packed with fla 🐟🍲This easy monkfish stew is packed with flavor & full of seafood goodness – tender bites of monkfish & kelp. I also added shrimp, because I had some in the freezer. Since monkfish is an unknown fish to many, having shrimp in the stew makes it a bit more familiar, & perhaps, more inviting, for those guests of yours who may be hesitant to try something new. You could also add in fresh mussels or clams at the end, if preferred. Time: 35 min Serves: 4 Ingredients: · 16 oz monkfish, cut into 1-inch cubes (this is frozen, thawed monkfish from @redsbest), thin grey membrane removed · 2 tbsp olive oil · 1 med Vidalia onion, diced · 4 cloves garlic, thinly sliced · 1 tsp saffron threads · 1/2 cup dry white wine · 1 (26.46-oz) box chopped tomatoes · 16 oz clam juice · 1 (15.5-oz) can chickpeas, drained · 4 @atlanticseafarms kelp cubes · 2 bay leaves · 12 oz shrimp (any size), peeled, deveined (look for BAP or ASC certified sustainable shrimp) · 2 tbsp unsalted butter · parsley, chopped · black pepper (optional): · Lemon wedges · Crusty bread Instructions: 1. To a large Dutch oven or stockpot, add 1 tbsp olive oil over medium. When hot, add monkfish. Brown, 1-2 min, don’t cook through. Remove fish, set aside. 2. Heat remaining oil. Add onion, saute over med heat until softened. Add garlic, sauté a minute. Add saffron threads, heat a minute. Add wine to deglaze, scrape up the browned bits. 3. Add toms, clam juice, chickpeas, kelp, bay leaves. Bring to a boil, reduce to simmer. Simmer for 20 min. 4. Add shrimp. Cook 5 min then add fish back in. Cook for a few more min, until cooked through. 5. Remove bay leaves, add butter. 6. Sprinkle with parsley & pepper. 7. Spoon into bowls, serve with lemon and bread. Brought to you as part of the MA Seafood Ambassador program led by @eating_with_the_ecosystem , made possible by the commercial fishermen of MA at no additional cost to the fisherman via MADMF's Seafood Marketing Grant Program. #MASeafoodAmBASSador #MASeafood #seafood4health #monkfish #sustainableseafood #kelp #kelptheearth
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