Chinese Style Seafood Soup

Ingredients: 6 servings
2 cans (14 oz each) chicken stock
2 cups water
4 slices tofu, cut into cubes
8 scallops
12 medium prawns, deveined
1 calamari, cut into small pieces
4 crab claws (optional)
1 egg white, beaten
parsley and/or seaweed for garnish
salt & pepper to taste
6 Tbsp cornstarch
6 Tbsp water

Directions:
1. After all the seafood has been rinsed be sure to drain all excess water.
2. Mix salt & pepper, combine all seafood (leave the tofu out of this mixture).
3. Mix the cornstarch with the 6 tbsp of water to form a paste. This will be used to thicken the soup.
4. Pour chicken stock and water into a deep saucepan. Bring it to a boil. Add all seafood and tofu. When it boils again, add only half of the thickening mixture and cook to your preferred consistency. If necessary add more of the thickening mixture to obtain the perfect consistency.
5. Stir in whisked egg white. Remove heat immediately. Season with salt and pepper. Garnish with parsley and seaweed if using.

Pineapple Scallops

Ingredients: 4 Servings
1 lb of fresh sea scallops
1/2 cup Fresh Pineapple - chopped
1 pinch Cayenne Pepper
1/4 cup Honey Extra Virgin Olive Oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon 5-spice seasoning
fresh flat leaf parsley for garnish

Directions: In a sauce pan over medium heat combine pineapple, a small amount of olive oil & reduce by half. Season with salt & pepper. Add in cayenne & honey. Stir well. Place mixture in a food processor and pulse until you have a smooth consistency. Allow to cool. While sauce mixture is cooling add a few circles of olive oil to your skillet & heat over medium-high heat. Season scallops with salt & pepper. When olive oil is hot, add your scallops to skillet. Sear your scallops before they are turned. Just a few minutes on each side is all it will take. Plate your scallops and generously put the sauce mixture on top. Garnish with fresh flat leaf parsley.