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Jenny Shea Rawn
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    • Salmon and Fatty Fish
    • White Fish
    • Tuna and Swordfish
    • Lobster, Crab
    • Scallops, Shrimp, Squid
    • Seaweed / Kelp
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Progressive Grocer

  • Progressive Grocer

Progressive Grocer

  • by Jenny Shea Rawn MS, MPH, RD
  • April 4, 2018
  • 0

Jenny Shea Rawn MS, MPH, RD

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MY NEW COOKBOOK

COASTAL KITCHEN
Nourishing Seafood Recipes for Everyday Cooking is officially available for
BUY NOW!

Coastal Kitchen unlocks the mystery of the sea–– taking the guesswork out of seafood. In this 272-page hardcover cookbook, Jenny Shea Rawn makes it easier for you to select, prepare and cook seafood so that you can create simple, yet elevated, nourishing and healthy seafood meals in your own kitchen. Throughout these pages are seafood tips and tricks, 120+ simple recipes for everyday cooking, and some new and unique ways of serving up seafood – hello seacuterie boards!

Come along on a few New England based tours – a scallop fishing boat, oyster farm, a mussel fishing vessel and cranberry bog – so you can see the food at its source. Whether you live by the sea or just hold the sea close to your heart, Coastal Kitchen will inspire you in the kitchen.

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These 🍃Fried Sage Seared Scallops🍃are festiv These 🍃Fried Sage Seared Scallops🍃are festive, elegant and luscious … and you need only a few ingredients! Ready in <10 minutes. Would be a great addition to the feast of the 7 fishes! RECIPE ⬇️ 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. #seascallops #scallops #feastofthesevenfishes #simpleseafood #coastalkitchen #searedscallops #sage #seafood2xwk #maineseafood #christmasfood #christmasappetizers
🎄This year’s tree. She’s missing half her b 🎄This year’s tree. She’s missing half her branches on the bottom left side, but we just faced that part towards the window 🤪. Lexi picked her out. 🥰 #boothbaymaine #boothbayharbor #mainelife #boothbay #mainething #christmasdecor #christmastree #newenglandlife
🎄A Cranberry Seacuterie board worthy of all you 🎄A Cranberry Seacuterie board worthy of all your holiday celebrations. The how-to: Time: 15 minutes Serves: 6 Ingredients: For the cranberry mignonette: · 2 tablespoons white wine vinegar · 2 tablespoons dry sparkling wine · 1 tablespoon minced shallot about 1/2 a shallot · 1 tablespoon finely chopped cranberries · 1/4 teaspoon sugar · 1/4 teaspoon freshly ground black pepper For the cranberry cocktail sauce: · 1/2 cup cocktail sauce · 1/4 cup frozen cranberries (we use @capecodselect) · 1/2 lime, juice of · 1/4 teaspoon kosher salt · 1/4 teaspoon freshly ground black pepper For the seared scallops: · 8 ounces sea scallops, patted dry, tough side muscle removed · 1/4 teaspoon kosher salt · 1/8 teaspoon freshly ground black pepper · 1 teaspoon salted butter · 1/2 teaspoon olive oil Assembly: · 8 ounces cooked shrimp, chilled · 6-8 raw oysters shucked, kept very cold on ice · 1/2 cup cranberry chutney · 1/2 cup herb and garlic cheese spread · 1/4 cup Castelvetrano olives · 2 tablespoons capers · 1 lime, cut into wedges · 3 ounces crackers of your choice · Rosemary sprigs (for decoration) Instructions: For the cranberry mignonette: 1. Whisk together the white wine vinegar, sparkling wine, shallot, cranberries, sugar and black pepper. Pour into a small serving bowl. For the cranberry cocktail sauce: 1. Add cocktail sauce, cranberries, lime juice, salt and black pepper to a food processor. Pulse a few times until combined but still a bit chunky. Pour into a small serving bowl. For the seared scallops: 1. Make sure scallops are patted dry. Season them with salt and pepper on both sides. Heat a non-stick pan over medium high heat. Add the olive oil and butter. Once hot, add the scallops. Sear for 1-2 minutes on each side until desired doneness. Assemble seafood and accoutrements on a large platter. Add lime wedges around the platter. Fill any openings with rosemary sprigs. Add small spoons and knives as needed for serving. #oysters #maineoysters #seacuterie #seacuterieboards #seafood2xwk #maineseafood
🍂A beautifully simple seacuterie board appetize 🍂A beautifully simple seacuterie board appetizer to serve on Thanksgiving for all the seafood lovers in your life. Recipe ⬇️: Fall Seacuterie Board Sauteed jumbo shrimp, tuna jerky, smoked salmon, sea chi (kimchi made with seaweed), olives, capers, Boursin cheese and crackers. Total time: 10 minutes Serves: 6 Course: Appetizer Ingredients: · 8 ounces raw jumbo shrimp (21/25), peeled and deveined · 1/2 teaspoon olive oil · 1/8 teaspoon ground black pepper · 1/4 teaspoon kosher salt · 4 ounces tuna jerky (we love @pescavore_seafood) · 3.5 ounce tin smoked salmon (we like @fishwife) · 1/2 cup Sea-chi or kimchi (we use @atlanticseafarms) · 1/4 cup Castelvetrano olives · 2 tablespoons capers · 5 ounces garlic and herb cheese · 2 ounces rice crackers Instructions: 1. Gather a large circular serving platter or board. 2. Pat the shrimp very dry and sprinkle with kosher salt and pepper. 3. Heat a skillet with olive oil over medium heat. 4. Once pan is hot, add the shrimp and saute a few minutes on each side until shrimp is no longer translucent and is cooked through. Remove shrimp from heat. 5. Add shrimp to the serving platter in two separate sections. 6. Add tuna jerky to the platter. Add the can of smoked salmon to the platter. 7. Place kimchi, olives and capers in separate small bowls and add to the platter. 8. Remove cheese spread from packaging and add to platter or place onto a small plate or in a small bowl. Surround with crackers. 9. Add additional crackers to any empty spots on charcuterie board. Add serving utensils to the platter. Serve. #seacuterie #fallseacuterie #thanksgivingappetizer #appetizerideas #thanksgivingdinner #seacuterieboard #charcuterie #tinnedfish #tinnedfishdatenight #seafoodlover #seafoodie #maineseafood
🌊It’s been almost 3 months since we moved up 🌊It’s been almost 3 months since we moved up to Maine. I am so proud of my little people for being so brave and beginning a new school and new activities, making new friends, and fully embracing their new life up here. And all of it amidst the chaos that comes with home renovations, moving in and out of rentals, and living out of suitcases. We are back in our new home now, so hopefully can truly settle in … and hibernate for the winter. 🥶 We got to meet the lovely @meganclouseliving shortly after we made the move and she took these beautiful photos. It was important to me to capture this point in time not only because of the big move, but also because in many ways this marks the transition of L&L from being little kids who grew up as beach kids on cape cod to big kids. ♥️♥️ #familyphotos #familyphotography #mainelife #boothbayharbor #boothbay #oceanpoint #oceanphotography #beautifulplaces #familylove #mainethewaylifeshouldbe
🛶 After school adventures. #boothbaymaine #la 🛶 After school adventures. #boothbaymaine #lakehouse #maine #mainelife #maineoutdoors #newenglandfall #fallinnewengland
These 🍃Fried Sage Seared Scallops🍃are festiv These 🍃Fried Sage Seared Scallops🍃are festive, elegant and luscious … and you need only a few ingredients! Ready in <10 minutes. Would be a great addition to the feast of the 7 fishes! RECIPE ⬇️ 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. #seascallops #scallops #feastofthesevenfishes #simpleseafood #coastalkitchen #searedscallops #sage #seafood2xwk #maineseafood #christmasfood #christmasappetizers
🎄This year’s tree. She’s missing half her b 🎄This year’s tree. She’s missing half her branches on the bottom left side, but we just faced that part towards the window 🤪. Lexi picked her out. 🥰 #boothbaymaine #boothbayharbor #mainelife #boothbay #mainething #christmasdecor #christmastree #newenglandlife
🎄A Cranberry Seacuterie board worthy of all you 🎄A Cranberry Seacuterie board worthy of all your holiday celebrations. The how-to: Time: 15 minutes Serves: 6 Ingredients: For the cranberry mignonette: · 2 tablespoons white wine vinegar · 2 tablespoons dry sparkling wine · 1 tablespoon minced shallot about 1/2 a shallot · 1 tablespoon finely chopped cranberries · 1/4 teaspoon sugar · 1/4 teaspoon freshly ground black pepper For the cranberry cocktail sauce: · 1/2 cup cocktail sauce · 1/4 cup frozen cranberries (we use @capecodselect) · 1/2 lime, juice of · 1/4 teaspoon kosher salt · 1/4 teaspoon freshly ground black pepper For the seared scallops: · 8 ounces sea scallops, patted dry, tough side muscle removed · 1/4 teaspoon kosher salt · 1/8 teaspoon freshly ground black pepper · 1 teaspoon salted butter · 1/2 teaspoon olive oil Assembly: · 8 ounces cooked shrimp, chilled · 6-8 raw oysters shucked, kept very cold on ice · 1/2 cup cranberry chutney · 1/2 cup herb and garlic cheese spread · 1/4 cup Castelvetrano olives · 2 tablespoons capers · 1 lime, cut into wedges · 3 ounces crackers of your choice · Rosemary sprigs (for decoration) Instructions: For the cranberry mignonette: 1. Whisk together the white wine vinegar, sparkling wine, shallot, cranberries, sugar and black pepper. Pour into a small serving bowl. For the cranberry cocktail sauce: 1. Add cocktail sauce, cranberries, lime juice, salt and black pepper to a food processor. Pulse a few times until combined but still a bit chunky. Pour into a small serving bowl. For the seared scallops: 1. Make sure scallops are patted dry. Season them with salt and pepper on both sides. Heat a non-stick pan over medium high heat. Add the olive oil and butter. Once hot, add the scallops. Sear for 1-2 minutes on each side until desired doneness. Assemble seafood and accoutrements on a large platter. Add lime wedges around the platter. Fill any openings with rosemary sprigs. Add small spoons and knives as needed for serving. #oysters #maineoysters #seacuterie #seacuterieboards #seafood2xwk #maineseafood
🍂A beautifully simple seacuterie board appetize 🍂A beautifully simple seacuterie board appetizer to serve on Thanksgiving for all the seafood lovers in your life. Recipe ⬇️: Fall Seacuterie Board Sauteed jumbo shrimp, tuna jerky, smoked salmon, sea chi (kimchi made with seaweed), olives, capers, Boursin cheese and crackers. Total time: 10 minutes Serves: 6 Course: Appetizer Ingredients: · 8 ounces raw jumbo shrimp (21/25), peeled and deveined · 1/2 teaspoon olive oil · 1/8 teaspoon ground black pepper · 1/4 teaspoon kosher salt · 4 ounces tuna jerky (we love @pescavore_seafood) · 3.5 ounce tin smoked salmon (we like @fishwife) · 1/2 cup Sea-chi or kimchi (we use @atlanticseafarms) · 1/4 cup Castelvetrano olives · 2 tablespoons capers · 5 ounces garlic and herb cheese · 2 ounces rice crackers Instructions: 1. Gather a large circular serving platter or board. 2. Pat the shrimp very dry and sprinkle with kosher salt and pepper. 3. Heat a skillet with olive oil over medium heat. 4. Once pan is hot, add the shrimp and saute a few minutes on each side until shrimp is no longer translucent and is cooked through. Remove shrimp from heat. 5. Add shrimp to the serving platter in two separate sections. 6. Add tuna jerky to the platter. Add the can of smoked salmon to the platter. 7. Place kimchi, olives and capers in separate small bowls and add to the platter. 8. Remove cheese spread from packaging and add to platter or place onto a small plate or in a small bowl. Surround with crackers. 9. Add additional crackers to any empty spots on charcuterie board. Add serving utensils to the platter. Serve. #seacuterie #fallseacuterie #thanksgivingappetizer #appetizerideas #thanksgivingdinner #seacuterieboard #charcuterie #tinnedfish #tinnedfishdatenight #seafoodlover #seafoodie #maineseafood
🌊It’s been almost 3 months since we moved up 🌊It’s been almost 3 months since we moved up to Maine. I am so proud of my little people for being so brave and beginning a new school and new activities, making new friends, and fully embracing their new life up here. And all of it amidst the chaos that comes with home renovations, moving in and out of rentals, and living out of suitcases. We are back in our new home now, so hopefully can truly settle in … and hibernate for the winter. 🥶 We got to meet the lovely @meganclouseliving shortly after we made the move and she took these beautiful photos. It was important to me to capture this point in time not only because of the big move, but also because in many ways this marks the transition of L&L from being little kids who grew up as beach kids on cape cod to big kids. ♥️♥️ #familyphotos #familyphotography #mainelife #boothbayharbor #boothbay #oceanpoint #oceanphotography #beautifulplaces #familylove #mainethewaylifeshouldbe
🛶 After school adventures. #boothbaymaine #la 🛶 After school adventures. #boothbaymaine #lakehouse #maine #mainelife #maineoutdoors #newenglandfall #fallinnewengland
🎃Happy Halloween! Love, the Elsas, big pup and 🎃Happy Halloween! Love, the Elsas, big pup and Adrian (as himself). My crown hand-made by Lucca ♥️. #halloween #boothbayharbor #boothbayharbormaine #mainelife
📦📦📦Still buried in boxes, but forgot abou 📦📦📦Still buried in boxes, but forgot about them for the day and instead did all the pumpkin things and had the first 🔥of season. Hope you enjoy a few moments of the view. #boothbaymaine #boothbay #midcoastmaine #midcoast #silostove #bonfire #newenglandfall #mainefall #damariscottariver #mainelife #mainehome
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