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Seafood Pasta

This broiled Seafood Pasta with Salmon, Scallops and Shrimp is an easy delicious recipes in our repertoire, and yes, I am not using convection. You can just use the regular broil mode of your oven.

This recipe is one of the easiest I know, quickly broiled seafood served over pasta with Vodka sauce (or any sauce you prefer). Great for a quick dinner or for an impressive dish to feed a crowd, just increase the quantities as needed.

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½ - lb uncooked shrimp, shelled and deveined

½ - lb scallops, cut into half or thirds if very large

1 - lb salmon, cut into 1” cubes

½ - spicy Linguicia sausage, halved lengthwise and cut into 1” cubes (optional….but terrific)

1 - cup loosely packed fresh parsley leaves, chopped

3 - cloves garlic, chopped

¼ - teaspoon dried Italian seasoning

Dash of dried Chili flakes (optional)

2 - tablespoons olive or vegetable oil

1 - lb spaghetti or linguini

1 - large jar vodka sauce


If using shrimp and scallops from your freezer be sure to defrost them in advance and blot with paper towels so they don’t give off too much liquid.

In order that everything is ready to serve at the same time, allow 12 - 14  minutes to cook and drain the pasta and toss with the sauce and 6 - 8 minutes to broil the seafood.

Because of the high moisture content of all the seafood the Broil Mode (no Convection) will give best results.

Line a rimmed baking sheet with some paper towels, spread the seafood onto the pan in one layer and blot with paper towels to remove excess liquid.

Heat the pasta water, cook the pasta and mix with the bottled sauce when drained.

Preheat the oven in the Broil Mode.

Discard the paper towels (compost) and line the pan with some foil, shiny side down.

Toss the seafood with the remaining ingredients and spread onto the prepared pan, cook on Hi for 4 - 6 minutes until the seafood has cooked through and is browning on the edges.

Serves 4



Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.


Larissa Taboryski

PDF Recipe



1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 

Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.

Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.

Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  

In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.

In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.

On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 

Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.

Recipe from “Wine Country Table ” author Janet Fletcher

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