RECIPES (AS SEEN ON ACTION NEWS)

Grilled Clams (Serves 4)
24 top neck clams
1/4 cup olive oil
3 cloves (or more) chopped garlic
2 sprigs chopped parsely

Combine garlic, parsley and olive oil. Place clams on hot grill. When they open, spoon the olive oil-garlic-parsley mix on the clams. Cook for one minute more. Eat.

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Barbecued Sockeye Salmon With Pineapple Salsa (Serves 4)
4-8 ounce Sockeye (or other) Salmon Fillet
1 pineapple Slice & core (you can use canned rings)
1 Diced Red Pepper
1/2 Diced Red Onion
1 teaspoon diced jalapeno pepper
Juice of 1 lime

Grill the pineapple rings for 1-2 minutes per side cool & cut into chunks. Mix all ingredients in a bowl. Brush grill with olive oil. Put Sockeye fillets on grill skin side down add salt and pepper. Cook 3 minutes on high heat. Flip fish and cook for 2-3 minutes on that side. When done, top with salsa mix.

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Seared Scallops With Basil Oil
12-16 (10-20 count) Dry Sea Scallops
1 bunch basil
1 Cup Olive Oil

For basil oil, blend oil and basil in a mixer or food processor on high. Sear the scallops over high heat for 1-2 minutes per side. Arrange scallops on plates and lightly spoon basil oil on the plate and scallops.