Spectacular Seafood


A great source of lean protein, shellfish lends sweet and tender flavor to a variety of dishes. At PCC, we take special care to seek out providers of farmed shellfish species that meet the highest standards for sustainability. All of our seafood is a "best choice" or "good alternative" per Monterey Bay Aquarium's Seafood Watch program.

Prawn Po'Boy (serves four)


  • 1/2 cup mayonnaise
  • 1 tablespoon whole grain mustard
  • 2 teaspoons lemon juice
  • 2 teaspoons chopped fresh parsley
  • Hot sauce, to taste
  • 2 cloves garlic, minced
  • 1 teaspoon capers, rinsed and chopped
  • 1 teaspoon paprika, divided
  • Dash of Worcestershire sauce
  • Salt and pepper, to taste
  • 2 teaspoons high-heat oil
  • 1 pound prawns peeled, deveined and split lengthwise
  • 1/2 teaspoon oregano
  • Pinch of cayenne pepper
  • 4 hot dog buns or hoagie rolls, split
  • 1/2 cup shredded red cabbage
  • 1/2 cup shredded green cabbage
  • 1 tomato, thinly sliced


In a bowl, combine mayonnaise, mustard, lemon juice, parsley, hot sauce, garlic, capers, 1/2 teaspoon paprika, Worcestershire, salt and pepper. Refrigerate until ready to use.

Toss prawns in 1/2 teaspoon paprika, oregano, cayenne, salt and pepper to coat. Heat oil in a large skillet over medium-high heat. Add prawns and cook until pink and just cooked through, about 5 minutes.

Divide prawns between buns or rolls. Top with cabbage, tomatoes and sauce.

Each serving: 330cal, 13g fat (1g sat), 220mg chol, 830mg sodium, 27g carb, 4g fiber, 5g sugars, 28g protein

Fresh Clam Chowder (serves six)


  • 2 pounds fresh clams
  • 4 slices bacon, chopped
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 cup all-purpose flour
  • 3 (8-ounce) bottles clam juice, divided
  • 2 1/2 cups whole milk
  • 2 cups cubed potatoes
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh parsley


Place clams in a colander and rinse under cold water. Discard any with broken or open shells; let drain.

Cook bacon in a Dutch oven or heavy soup pot over medium heat until just crisp, about 8 minutes. Stir in onions, celery, garlic and thyme. Cook until onions are translucent, 5 to 7 minutes. Stir in flour and cook for 2 minutes. Whisk in 2 bottles clam juice and milk. The liquid should have a consistency similar to heavy cream. If it is too thick, add additional clam juice.

Working in batches, place clams in a heavy-bottomed sauté pan over medium heat. Pour 1/2 cup clam juice on top and cover the pan. Simmer for about 4 minutes, or until clams open; discard any unopened clams. Transfer cooked clams to the pot with chowder, and cook remaining clams. Season to taste with salt and pepper; sprinkle with parsley to serve,

Each serving: 280cal, 7g fat (3g sat), 70mg chol, 560mg sodium, 25g carb, 2g fiber, 7g sugars, 27g protein

Seared Scallops with Arugula Pesto (serves four)


  • 4 cups packed arugula
  • 3 tablespoons toasted pine nuts, plus additional for garnish
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 3 tablespoons grated Parmesan cheese
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • 1 pound scallops
  • 1 tablespoon high-heat oil
  • 1 tablespoon unsalted butter


Place arugula, pine nuts, garlic, lemon juice and cheese in a food processor; pulse until chopped. With the machine running, drizzle in oil until smooth. Season to taste with salt and pepper; set aside.

Pat scallops dry with paper towels, and season generously with salt and pepper. Preheat a cast iron or stainless steel sauté pan, and add the oil and butter. Heat the oil until it shimmers, then place the scallops in the pan so they're not touching. Don't touch them again until you are ready to flip.

Sear scallops until a golden crust forms, 1 1/2 to 3 minutes on the first side. Gently flip scallops over and cook for 30 to 90 seconds. They should have a golden crust on each side while their centers remain slightly translucent; scallops will continue to cook a little once removed from the heat. Place pesto on a warmed plate; top with scallops, sprinkle with pine nuts and serve immediately.


Extra pesto can be refrigerated for up to 1 week. Try tossing with pasta, spreading on sandwiches, or topping cooked chicken or other fish

Each serving: 250cal, 17g fat (3.5g sat), 45mg chol, 290mg sodium, 4g carb, 0g fiber, 0g sugars, 21g protein

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