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Happy St. Patrick's Day! 

Yeah we know seafood might take a back seat to whatever is on special along with green beer at your choice of dining adventures for the evening. However, did you know that corned beef and cabbage on St. Patrick’s Day is an American-Irish tradition that just doesn’t exist in Ireland? On their national feast day, Irish people eat regular Irish food and perhaps drink a little extra to celebrate the day. One big staple in the Irish diet is fresh fish. Perhaps this year you stick with their plan for the day and Motts Channel Seafood can certainly help you with luck required!
Marich Oyster Update

As of today, oyster season is scheduled to stay open until 3/31. Some areas in Brunswick County are now closed, and the large amounts of rain this week may reduce future inventories.  We will keep you up to date on our Facebook page and Twitter feeds. In the meantime, should your meal plans involve fresh oysters please call ahead so we can give you a real-time availability update.
Luxurious flavors abound in this creamy bisque! It's perfect as an elegant starter course, or a light main course with bread and a salad....

If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving. 

Recipe by Oana Iancu as published on

For more great recipes visit Alison's Recipe Box at
  • 8 large, fresh Motts Channel Seafood scallops
  • olive oil to drizzle
  • 1 quart seafood stock (4 cups) - click here for any easy recipe
  • 3 stalks celery
  • 2 medium carrots
  • 1 large potato (russet preferred)
  • 1 medium onion, chopped
  • 3 tablespoons butter
  • 1 teaspoon tomato paste
  • 1 cup dry white wine
  • 2 bay leaves
  • 1 teaspoon dried thyme leaves 1 tablespoon fresh
  • 1 cup half and  half
  • fresh chives for garnish
  • sea salt and fresh ground pepper
1. In a large saucepan, melt 3 tablespoons butter and sauté over medium heat the onion, carrots, celery and potato. Decrease the heat to medium-low and cook for 10 minutes, stirring occasionally. Add dry white wine and continue to cook for another 5 minutes.
2. Stir in tomato paste and cook for another couple of minutes. Slowly add seafood stock, bay leaves and thyme. Cover and gently simmer for 20 minutes.
3. Turn off the heat, remove celery stalks, bay leaves and thyme and puree the mixture with a blender until smooth. Return the bisque to low heat, add half and half, stirring. Adjust salt and pepper. Cook for another 2 minutes.
4. Meanwhile, in a pan, heat olive oil until very hot but not smoking. Sear scallops about 2 minute on each side. Remove and set aside.
5. Serve the bisque in bowls, adding scallops on top and sprinkle with some fresh chopped chives.

Homemade Key Lime Pies = Lucky Dessert Lovers 

They aren't really green but are made locally from delicious key limes. These homemade pies are the perfect ending to any meal or to help make anyone feel lucky. Pick one or more up next time you visit the store!
This month we doubled up the lucky customer count. Margo and Liam, both huge Motts Channel Seafood lovers, wanted fresh shrimp for dinner and we decided to give them both a free ‪#MottsChannelSeafood‬ t-shirt. They are our is lucky T-shirt Tuesday Winners for March. We'll do it again in April.

Come Watch
7th Annual
Wrightsville Beach Biathlon

 Tomorrow, March 18, 2017
10:00 AM


The Blockade Runner Resort presents the 7th Annual Wrightsville Beach Biathlon featuring a race combining a 4-mile flatwater standup paddle (SUP) course and a 4.5-mile beach run. 

For more Info click here.

Our recent accolades:

Wilmington Magazine readers voted us
Best Seafood Market
for 2016

Star News readers voted us
Best Seafood Market
for 2013 and 2014 and 2016!

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 March 24th, 2017.
Copyright ©2017 Motts Channel Seafood, All rights reserved.

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