seafood

Good Eats Boston: Select Oyster Bar

My Fiancé is a seafood lover so I am often searching for great seafood spots in Boston. One place that is always recommended to me is Select Oyster Bar. With so many accolades and their popularity for serving high quality delicious seafood, the Good Eats Boston feature of the week is Select Oyster bar restaurant.

Select Oyster Bar oysters
            Photos by: Brian Samuels

If you love seafood and are looking for a fun dinner out Select Oyster Bar is the place to be on Tuesday April 3rd. To celebrate their 3 year anniversary, Chef Michael Serpa will be throwing a fab celebration with colleagues from Myers + Chang, SRV, haley.henry, and pop up sensation, East Boston Oysters. This will be an an amazing evening of roses and rose-friendly dishes. I mean can it really get better than Oysters and Rose?!

Select Oyster Bar was named one of Boston’s best by Improper Bostonian for seafood in 2015 & 2016 and Boston’s Best Raw Bar in 2017. They have also recently been named one of “The 8 Restaurants Making Seafood exciting in Boston by the Robb Report. The food Network also included Select Oyster Bar in its latest round up of “The Best Restaurants in Boston,” 2018. Clearly this seafood spot knows what they are doing and they are worth a visit.

Oysters from Select Oyster Bar, Boston Oysters, Good Eats Boston

Oysters from Select Oyster Bar, Boston Oysters, Good Eats Boston
           Photos by: Brian Samuels

 Select Oyster Bar is located on 50 Gloucester Street, Boston, MA 02115.

Call 857-239-8064 or email selectoysterbar@gmail.com for general inquiries. Visit the Select Oyster Bar Website  for reservations and more.

For another good eats Boston pick click here

Pan Seared Salmon With Cucumber Dill Sauce

Have you ever wondered what to do with the leftover cream cheese sitting in your fridge after you have consumed all the bagels? This happens quite often to a lot of people. I recently got a container of Bruegger’s Bagels cucumber dill cream cheese and decided I was going to have fun with the leftover cream cheese. My first thought was to make sandwiches then I thought how about taking it further by making a sauce with the cream cheese. This pan seared salmon with cucumber dill sauce meal turned out delicious and was fairly easy to make.

Pan Seared Salmon With Cucumber Dill Sauce

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Pan Seared Salmon With Cucumber Dill Sauce

Cream cheese is very versatile and the possibilities are endless with this ingredient. In addition to using it for the cucumber dill sauce, there are so many other ways to use leftover cucumber dill cream cheese.  Below are some of my favorite ways to use it.

5 Fun ways to use up cucumber dill cream cheese

1.  Spread the cream cheese over crackers and top with fresh dill for a quick and easy snack.

2.  Use it for smoked salmon tea sandwiches. Thin slices of smoked salmon, red onion and cucumber dill cream cheese make the perfect sandwich filling. Remove the crust for a fun presentation.

3. Add the cream cheese to scrambled eggs for a delicious twist to your regular scrambled egg recipe.

4. A generous amount of cucumber dill cream cheese in a chicken wrap with lettuce, cucumber and tomato is a great lunch meal.

5. Use it in your pasta salad dressing. Add a little milk to adjust the consistency.

Let me know if you try this Pan Seared Salmon With Cucumber Dill Sauce recipe, you can shoot me direct message or tag me on Instagram. I am always looking forward to hearing from you. If you are in need for another seafood recipe inspiration, you may also check out my Pan Seared Tilapia with lemon and herb zucchini. 

Disclaimer: Being a Bruegger’s Bunch member, I received compensation for this post. Although this is a sponsored post, all opinions, images and content are my own. Click here for my full disclosure policy.

Print Recipe
Pan Seared Salmon With Cucumber Dill Sauce
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 4 oz Brueggers cucumber dill cream cheese
  • 3/4 cup half and half
  • 2 6 oz skinless and boneless salmon filets
  • 1 1/2 cups orzo pasta
  • 3 tbsp fresh parsley finely chopped
  • 2 cups diced english cucumber
  • 1 cup cherry tomatoes quartered
  • 1 tbsp fresh lemon juice
  • 4 tsp minced fresh garlic
  • 1/4 cup sliced scallions, both green and white parts
  • 4 tbsp fresh dill chopped
  • 1/4 cup diced red onions
  • 3 tbsp extra virgin olive oil
  • 1 tbsp melted butter without whey
  • kosher salt and pepper
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 4 oz Brueggers cucumber dill cream cheese
  • 3/4 cup half and half
  • 2 6 oz skinless and boneless salmon filets
  • 1 1/2 cups orzo pasta
  • 3 tbsp fresh parsley finely chopped
  • 2 cups diced english cucumber
  • 1 cup cherry tomatoes quartered
  • 1 tbsp fresh lemon juice
  • 4 tsp minced fresh garlic
  • 1/4 cup sliced scallions, both green and white parts
  • 4 tbsp fresh dill chopped
  • 1/4 cup diced red onions
  • 3 tbsp extra virgin olive oil
  • 1 tbsp melted butter without whey
  • kosher salt and pepper
Instructions
  1. In a medium saucepan, cook orzo pasta per package directions, about 10 minutes.
  2. Mix cooked orzo with parsley, 1 tbsp dill, half the cucumber, cherry tomatoes, half the garlic, scallions, red onion, garlic, lemon juice and a tablespoon of olive oil in a large bowl. Add 1 tsp kosher salt and 1/2 pepper to taste. Set aside.
  3. Next, heat a cast iron or non stick skillet over medium-high heat, add 2 tablespoons olive oil and butter. Season salmon with salt and pepper on both sides and cook for about 4 minutes on each side till both sides are brown and crispy.
  4. While salmon is cooking mix half and half with the Bruegger’s cucumber dill cream cheese in a small saucepan under medium heat. When cream cheese has melted and combined with half and half, add the remaining cucumber, dill, garlic and mix.
    Pan seared salmon with cucumber dill sauce
  5. Taste the sauce and add 1/2 tsp kosher salt 1/4 tsp black pepper and salt to taste. If you need more zing add a little lemon juice about 1 tsp.
  6. To plate, start with the orzo pasta salad, then salmon and finishing off with the sauce on top.

Pan Seared Tilapia with lemon and herb zucchini

So the Fiance’ is currently on a low carb diet which has forced me to  switch things up in the kitchen . I am one of those people who loves their rice, bread, sweet potatoes and most carbs so this has been a bit of an adjustment. Since I don’t like cooking 2 different meals I just decided to join him on the low carb ride and it has been fun. I find that my creative juices are flowing even more as I have to find alternatives. This pan seared Tilapia with lemon and herb zucchini has been a regular on our menu because of its simplicity and flavor.

IMG_1572

Eating a meal like this has many healthy benefits from the fish, zucchini and tomatoes. If you are not a big fish fan you can serve the zucchini with any meat from chicken to steak. I loved having it my with Moroccan spiced lamb shanks recipe

5 Health Benefits of eating Fish 

  1. Seafood is a good source of protein
  2. Seafood is low in fat: If you are on a low-fat diet, fish is a great option.
  3. Seafood is low in cholesterol: Eating seafood 2 to 3 times a week will significantly lower blood cholesterol and risk of heart disease.
  4. Seafood is high in omega 3 fatty acids: Omega 3 fatty acids are an essential nutrient and assist with many body functions. Since the body cannot make them, eating more seafood is a great way to get these into your body.
  5. Seafood is high in vitamins and minerals: These include iodine, zinc, phosphorus, potassium, vitamin B and many more.

Please note that these points are from my own research. Please consult with  your doctor or licensed dietician if you are seeking professional advice and treatment.

Things you may need:

Disclaimer: This post contains affiliate links which means I get a small commission when you click through the product links. Click here for my full disclosure policy.

Print Recipe
Pan Seared Tilapia with lemon and herb zucchini Pasta
Pan seared Tilapia with herbed zucchini
Course Main Dish
Cuisine Meditterranean
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Lemon and Herb zucchini
  • 4 medium zucchini
  • 2 small Scallions sliced
  • 1 large medium lemon juiced and zested
  • 1 handful Fresh parsley chopped
  • 1/4 cup Extra virgin olive oil
  • 1 tbsp Butter
  • salt and freshly ground pepper to taste
Pan seared Tilapia
  • 4 filets Tilapia or any white fish
  • 2 tsp dried dill 4 tsp if using fresh
  • 2 tsp seafood seasoning or spice of choice I used the whole food brand
  • 1 cup cherry tomatoes halved
  • 1 tsp dried oregano
  • salt and freshly ground pepper to taste
Course Main Dish
Cuisine Meditterranean
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Lemon and Herb zucchini
  • 4 medium zucchini
  • 2 small Scallions sliced
  • 1 large medium lemon juiced and zested
  • 1 handful Fresh parsley chopped
  • 1/4 cup Extra virgin olive oil
  • 1 tbsp Butter
  • salt and freshly ground pepper to taste
Pan seared Tilapia
  • 4 filets Tilapia or any white fish
  • 2 tsp dried dill 4 tsp if using fresh
  • 2 tsp seafood seasoning or spice of choice I used the whole food brand
  • 1 cup cherry tomatoes halved
  • 1 tsp dried oregano
  • salt and freshly ground pepper to taste
Pan seared Tilapia with herbed zucchini
Instructions
  1. Preheat a large wok or pan on medium high. Add butter, 1 tbsp olive oil and throw in zucchini
  2. After 5 minutes add garlic and lemon zest and sauté zucchini for another 2 minutes till soft but aldente. Add salt and pepper to taste.
  3. Remove from heat and add green onions, parsley and squeeze about a tsp of fresh lemon juice.
  4. Season the fish filet with dill and seafood seasoning.
  5. Heat a large lan pan, add olive oil and cook each side for about 3 minutes each till golden brown and cooked. Remove from pan and set aside.
  6. Toss the cherry tomatoes with oregano in the pan where fish was cooking and cook for 30 seconds.
  7. Start plating with the zucchini ribbons first , place a filet of fish over the zucchini and top with the sautéed tomatoes.
  8. Pan seared Tilapia with herbed zucchini

Pan Seared Scallops with Veggies & Citrus Sauce

About a week ago I posted a picture of pan seared scallops with veggies and citrus sauce on my Instagram account and it received so much attention. Due to popular demand, I am sharing the recipe to this beautiful, fresh and delicious dish. As much as I would like to take credit for this recipe, it was my amazing boyfriend who made it and I am glad he was willing to share.

Seared scallops with veggies and citrus sauce

In addition to its simplicity, I also love that this dish is packed with so many beneficial minerals, vitamins and proteins. The citrus sauce adds more flavor,  freshness and is a key element to this dish. We paired this dish with a glass of champagne; it was one of the best meals I have had.

Because of its beauty, this dish would be a crowd pleaser for any dinner party. While scallops are the first choice, if you don’t like them you can use a fillet of fish, preferably white fish as a substitute. You can also use different vegetables if you like but I feel the cucumber and carrots are a must. If you are looking for another fabulous Scallop recipe be sure to check out my delicious quinoa with pan seared scallops recipe

Pan Seared scallops with veggies and citrus sauce

Things you may need:

Disclaimer: This post contains affiliate links


Print Recipe
Pan Seared scallops with veggies and citrus sauce recipe
Seared scallops with veggies and citrus sauce
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 12 Fresh scallops
  • 5 Multicolored baby carrots julienned
  • 2 Persian cucumbers thinly sliced
  • 3 sweet radishes thinly sliced
  • 1/2 medium sized red onion thinly sliced
  • 2 mini red and yellow bell peppers sliced
  • 1 handful fresh watercress
  • 1 tbsp fresh cilantro chopped
  • 1 medium lemon juiced
  • 1 lime juiced
  • 3 ruby red grapefruits juiced
  • 1 tbsp fresh ginger minced
  • 1 tsp tumeric
  • 1 shallot minced
  • 1 tsp dried dill
  • salt and black pepper to taste
  • Extra virgin olive oil
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 12 Fresh scallops
  • 5 Multicolored baby carrots julienned
  • 2 Persian cucumbers thinly sliced
  • 3 sweet radishes thinly sliced
  • 1/2 medium sized red onion thinly sliced
  • 2 mini red and yellow bell peppers sliced
  • 1 handful fresh watercress
  • 1 tbsp fresh cilantro chopped
  • 1 medium lemon juiced
  • 1 lime juiced
  • 3 ruby red grapefruits juiced
  • 1 tbsp fresh ginger minced
  • 1 tsp tumeric
  • 1 shallot minced
  • 1 tsp dried dill
  • salt and black pepper to taste
  • Extra virgin olive oil
Seared scallops with veggies and citrus sauce
Instructions
  1. Place the prepared vegetables in a large bowl and add half the lime juice, olive oil, salt and pepper to taste. Mix and set aside.
  2. Heat a medium sized saucepan and add the grapefruit juice, lemon juice, the remaining 1/2 lime juice, shallots, ginger and tumeric.
  3. Simmer over medium heat till most of the liquid is evaporated.
  4. Slowly add olive oil to reduced citrus juice while stirring. Continue stirring until sauce is slightly thickened and set aside. You can also use a blender.
  5. Season scallops with dill, salt and pepper.
  6. Heat a large pan over medium heat and add olive oil until it reaches its smoking point.
  7. Add scallops to hot pan and cook each side for about 3 minutes or until you have a nice sear on both sides. Be sure not to overcook the scallops as this results in a rubbery texture.
  8. Serve the scallops over a bed of the veggies in the middle of a plate. Drizzle the sauce around the veggies on the edge of the plate. Enjoy!

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