Make the Red Wine Sauce and keep warm.
Mix together the salt, pepper, garlic powder, onion powder and paprika. Sprinkle the mixture evenly on each side of the 6 fillets.
Add the oil to a large nonstick sauté pan and cook over
Prepare the Cream Sauce with Ham and Parmesan Cheese and keep warm.
In a shallow bowl or plate, mix together the flour, paprika, salt and pepper. Heat the extra-light olive oil in a sauté pan or skillet over medium-high heat until
Prepare the Spicy Mushroom Sauce and keep warm.
In a shallow bowl or plate, mix together the flour, paprika, and optional salt and pepper. Heat the extra-light olive oil in a sauté pan or skillet over medium-high heat. Toss the shrimp
Heat half of the olive oil in a skillet or saucepan over medium heat. Cook the garlic, red pepper flakes, and parsley until the garlic is golden brown, about 1 minute. Add the sun-dried tomatoes and the diced ham. Cook
Make the Curry Sauce and keep warm.
Mix the flour, salt, pepper, and paprika in a bowl. Dredge the scallops and the shrimp in the flour mixture and pat well to shake off the excess flour. Heat the 4 tablespoons oil
Heat the 3 tablespoons of olive oil in a large, covered skillet over medium-high heat until almost smoking. Pat the fish fillets dry and season with salt and pepper. Sear the fish, without jostling, for 2 to 3 minutes, or
Pat the shrimp dry and toss with salt and pepper, flour, cheese, and paprika. Pat shrimp to shake off excess flour and set aside. Heat the olive oil in a large sauté pan on high heat until sizzling. Quickly brown
Drain both cans of tomatoes over a large bowl to catch the juices. With the back of a spoon or a well washed hand, squeeze the whole tomatoes to release the remaining juices and break the tomatoes down to medium-sized
Mix the marinade ingredients in a food processor and process to a cream.
Mix the shrimp with the marinade and let rest for 30 to 45 minutes. Grill on a hot barbecue for 10 to 15 minutes, turning every 5 minutes,
In a wide, deep sauté pan, heat the olive oil over medium-high heat. Add the garlic, red pepper flakes, and onion. Sauté for 5 to 7 minutes, until onions are well softened. Add the chopped drained tomatoes, salt, and pepper.