Happy Mardi Gras, Valentine's Day and President's Day from Motts Channel Seafood
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Fresh News From the Coast!
Mardi Gras, Valentine's Day and President's Day. When we sat down to work on this edition of our newsletter we couldn't believe that three holidays were happening within such a short time span. Although we think any day is a good day to celebrate by serving fresh, Motts Channel Seafood, we wanted to share a few holiday inspired recipes, news from our store as well as details on our Valentine's contest. Stop in and see us and we will send you home with the best that the Atlantic Ocean has to offer. 
Scroll down to bottom of our newsletter for our latest coupon!
Our latest contest starts today and ends at 11:59 p.m. on Sunday!
If you know Motts you know Tom. What's Tom recommending this week? Here are his top picks:




Norwegian Salmon
Recipe credit:  Doug DuCap of
Image credit: Kim Carson/Photodisc/Getty Images

We think this elegant scallop and shrimp dish, drizzled with a sweet, strawberry-flavored balsamic glaze tastes amazing and is a delicious choice for a romantic dinner for two.

Prep Time:  15 Minutes
Cook Time:  15 Minutes
Serving Size: 2 entree servings

  • 1/4 cup balsamic vinegar
  • 1/4 cup light brown sugar
  • 3-4 large strawberries, stems removed and sliced (or quartered)
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup thinly sliced shallots
  • 6 cups (lightly packed) arugula or spinach leaves (large stems removed)
  • 2 tablespoons grape seed oil or light olive oil
  • 4 Motts Channel Seafood fresh large scallops
  • 6-8 Motts Channel Seafood fresh large uncooked shrimp, peeled & deveined
  • Coarse sea salt or Kosher salt
1. In a bowl, stir together the vinegar and sugar until the sugar is dissolved. Fold in the strawberries, cover, and chill for at least one hour. Remove from the fridge when you're ready to start cooking.
2. Heat the extra virgin olive oil in a large skillet over medium heat. Sauté the shallots until softened, then add the leaves and turn until well mixed. Cook just a minute or two until all the leaves have wilted but are still fully green.
3. Remove greens to a strainer and keep warm.
4. Dry the scallops and shrimp well and sprinkle with the coarse salt. Heat a skillet or sauté pan over medium high heat until quite hot. Add the grape seed or light olive oil, let oil heat a moment, then carefully add the scallops and shrimp (there will be some spattering.)
6. Let the shrimp sear for about 1 minute per side until just opaque. Remove and keep warm. Don't move the scallops until you can see a brown edge forming around the bottom (about 2 to 2 1/2 minutes.) Carefully lift one scallop -- if the surface has a nice caramelized color, turn them over.
 7. Cook for just another minute until the scallops are springy but not quite firm. Remove the scallops and keep warm.
 8. Wipe out the pan, then add the strawberries and vinegar. Remove the strawberries after they are heated through (about 30 seconds) and let the balsamic cook down briefly until thickened to a syrupy consistency.
9. To serve, place the green on a plate, top with the scallops, shrimp, and strawberries, then drizzle the balsamic reduction over the scallops and shrimp.

This all-purpose condiment is a delicious example of a true North Carolina BBQ sauce whose recipe dates back to the 1700's. Why do we think you should give it a try? 

  • NBBQA Voted Peter's as one of America's Finest North Carolina BBQ Sauces.
  • Peter's Is Great on seafood, chicken, pork, and beef.
  • All Natural, No MSG!
It's here in the Motts Channel Seafood Pantry...pick up a bottle or two to have on hand to flavor up your next lunch or dinner recipe.
Monday is President's Day. President George Washington‘s favorite foods included fish and nuts. Here's a great recipe we think he would have enjoyed and we hope you will as well.

Recipe by Diane Rossen Worthington/Bon Appetite Magazine.  Image credit courtesy of Okada Kana.
Serving Size: 6 servings

  • Nonstick vegetable oil spray
  • 3/4 cup finely chopped toasted walnuts
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/4 cup (packed) chopped fresh Italian parsley
  • 2 tablespoons finely chopped fresh basil
  • 2 tablespoons finely chopped fresh chives
  • 6 8-ounce Motts Channel Seafood halibut fillets (each about 1 inch thick)
  • 6 tablespoons butter, melted
  • Lemon wedges

1. Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray.
2. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper.
3. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere.
4. Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning.
5. Transfer fish to plates; garnish with lemon wedges.
Congrats to Our
Pinterest Contest Winners!

These Motts Channel Seafood fans followed us on Pinterest and won! Each winner can stop by and select a Motts Channel Seafood visor to take home. Way to go!
Catherine C.
Debra E.

Amy G.
Katie K.
Amanda V.
Click here to see our Board!
Date: Saturday, February 13, 2016
Where: Hendrick Toyota Scion of Wilmington Showroom
Time: 7:30 pm to . . .
Cost: $75 per person

The “Baby It’s Cold Outside” Dinner Dance to benefit Good Shepherd’s mission to provide warm beds to our homeless neighbors. The event will be held at the Hendrick Toyota Scion of Wilmington Showroom (5640 Market Street) at 7:30 pm.

For more information or to purchase tickets, please call Carolyn at 910-763-4424 x 113. To purchase tickets online, click here

Come see why Star News readers have voted us
Best Seafood Market
for 2013 and 2014!

Can't Make it to the Store?
Visit us Online.

 Check it out today! CLICK HERE!
Also don't forget to connect with us via social media!
We love to hear from our customers!
Please print out coupon and present when ordering.
Valid today through February 24, 2016.
Copyright ©2016 Mott's Channel Seafood, All rights reserved.

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