Sumptuous Seafood

Rising temperatures and longer days go hand-in-hand with seafood. Shrimp cocktail, lobster rolls, oysters, clams, and broiled fish are light, healthy, delicious, and easy to cook. Packed with vitamins (including the desperately needed Vitamin D), minerals, and Omega-3’s; eating seafood once or twice a week helps ward off heart disease, boost brain development, and nourishes your skin and hair.

Buying local, wild, and  responsibly farmed seafood, whether from a restaurant or to cook at home, is the way to go. Our partner, Wild Edibles, sources the highest quality seafood from trusted fisherman, and partners with Ocean Conservation Groups to determine sustainability.  You can trust Max will deliver fresh, high quality seafood on arrival!

Here are a few simple and tasty recipes perfect for weeknight dinners or when you’re kicking back over the weekend.

Maple Glazed Salmon


·    ¼ cup of maple syrup

·    2 tbsp. of soy sauce

·    1 clove of garlic, minced

·    ¼ tsp. of garlic salt

·    pinch of black pepper

·    1 lb. of salmon


To make the glaze, mix together the maple syrup, soy sauce, garlic salt, and black pepper in a small bowl. Put your salmon in a large shallow baking pan and cover it with the sauce. Allow it to marinate for a minimum of 30 minutes in the refrigerator. Keep in mind that the longer you allow it to marinate the more intense the flavor will become. After it has marinated, preheat the oven to 400 degrees F. Bake the salmon for about 20 minutes (depending on the thickness of the fish). If it’s unusually thick, don’t be afraid to go a bit longer in the oven. When it’s done, it should be easily flaked with a fork.


We recommend pairing this salmon dish with a full bodied white wine like this Canyon Oaks Chardonnay.


And to add a perfect side, try our favorite grilled asparagus recipe.


Poppin’ Shrimp Skewers


·        1 teaspoon of garlic powder

·        2 lbs. of raw peeled shrimp

·        2 tbsp. of olive oil

·        skewers (optional)


In a medium bowl, mix together all the dry ingredients (everything except for shrimp and olive oil). If you choose to skewer the shrimp, do it now. Brush each shrimp with a little bit of olive oil. This will not only allow the seasoning to stick to the shrimp better, but will also help get the desired texture on the outside of the shrimp. Sprinkle both sides of the shrimp with the seasoning. Broil the shrimp for about 6 minutes on each side, or until the shrimp are completely pink throughout.


Try the Wine:

One of our favorite wines that compliment this dish is a Pinot Grigio called Bolognani.


Seared Scallops Over Linguine




  • 8-10 large scallops

  • 1 16oz. Box of linguine pasta

  • 6 tbsp. Of butter

  • Salt and pepper, to taste

  • 1 clove of garlic, minced

  • Juice of one lemon




In a large pot, boil 2 quarts of salted water. When the water is boiling, add the pasta and let it cook for about 8-10 minutes. While the water is boiling, preheat a nonstick pan over a medium high heat. Season the scallops with salt and pepper. Once the pan is hot, add 2 tablespoons of butter and allow it a few seconds to completely melt, then add the garlic clove. Place the scallops in the greased non stick pan with the minced garlic and hot butter. The scallops cook quickly, taking only about 60- 90 seconds on each side. Flip the scallop after about a minute, it should be barely golden brown on the edges. Allow the other side to cook the same. Drain the pasta from the boiling water and put it in whatever dish you plan to serve it from. Add the juice that was leftover from cooking the scallops to the pasta and mix thoroughly to evenly coat the pasta. Place the pasta in a dish and top with the seared scallops, squeeze lemon juice on top, to taste.



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