Shrimp and grits…on the Thanksgiving menu? Welcome to the south! Contrary to what you might think, swapping a traditional tenderloin for seasonal seafood is a popular move all around the country. Whether you’re keeping it simple with passed hors d’oeuvres or serving a full five-course meal, the Marker 32 chefs are here with a few seafood swaps you’ll love.

If You Opt to Stick with Appetizers

Such an easy dining option that will leave everyone satisfied. And it’s often cheaper, too! Whether you simply need some pre-dinner app ideas or enough seafood starters to fill up your guests, we have a few ideas sure to satisfy.

Want to make them yourself instead of cater? Try one of these recipes:

Fried Calamari


1 lb calamari tubes sliced into rings, cleaned

2 cups flour

½ tsp paprika

½ tsp cayenne pepper

1 tsp kosher salt

½ cup buttermilk

Juice of ½ a lemon

Canola oil for frying

Marinara sauce

Let the raw calamari sit in the lemon juice for 30 minutes to tenderize. Preheat oil in a deep skillet until 375-degrees. Whisk to combine ingredients two through four and set aside in a medium bowl. Place buttermilk in another bowl.

Remove calamari from marinade and drench in the seasoned flour, then the buttermilk, then the flour. Carefully fry in oil for two-to-three minutes or until golden brown. Serve with lemon wedges and marinara.

Bacon-Wrapped Scallops


15 sea scallops

8 slices bacon, halved

Olive oil

Salt and pepper


Preheat oven to 425-degrees and line a baking sheet with parchment paper. Pat scallops dry and remove any side muscles. Wrap each scallop in half a slice of bacon and secure with a toothpick.

Drizzle olive oil over wrapped scallop and season with salt and pepper. Bake 12-to-15 minutes, until scallops and bacon are cooking through.

Of course, catering is always an option. Skip the hassle and opt for one of these carry-out friendly appetizer options from Marker 32:

– Seared Scallops

– Oysters On The Half Shell

– Rosemary Grilled Octopus

If You Plan to Serve a Multi-Course Dinner

The role of hostess with the mostess doesn’t have to stress you out. The right low-maintenance recipe selection (or a to-go order from Marker 32) will let you enjoy the party and impress your guests. Win, win.

Pan-Seared Cod in a White Wine Butter Sauce


4-6 cod fillets

¼ cup dry white wine

Juice of ½ a lemon

½ cup basil, chiffonaded

½ teaspoon red pepper flakes

3 cloves garlic, minced

2 cups cherry tomatoes, halved

2 tbsp butter

Olive oil

Salt and pepper

Heat 2 tbsp oil in a skillet over medium heat. Add red pepper flakes and garlic and saute for 1 minute, until fragrant. Add the cherry tomatoes and cook for 10-to-12 minutes, until burst. Stir in the white wine and simmer. Add the basil, lemon juice, salt and pepper. Cook for two minutes.

Heat another 2 tbsp oil in a separate skillet over medium heat. Season cod with salt and pepper, then cook in skillet for 5 minutes until golden brown. Flip and cook for another five minutes. Serve on a plate and top with wine butter sauce.

If you don’t want to attempt a new recipe for the holidays, enlist Marker 32 to take care of your dinner plans with one of these entree choices:

– Seared New Bedford Scallops

– Blue Crab Cakes

Whatever you decide, it’s time to prepare your palate for something a little different this holiday season. Reach out to our team at Marker 32 for any help you may need this holiday season.