Seafood with Saffron Citrus Vinaigrette →

Given its aroma and delicate flavor, saffron has been used in cuisine, medicine, and religion for thousands of years and is the world’s most expensive spice. Cultivated in Iran and parts of the greater Mediterranean region, saffron is made from the bright crimson stigma and styles of the Crocus sativus flower. There about three stigmas per flower and it takes approximately 200-500 stigmas to make a gram of saffron, or 250,000 purple crocus flowers to produce one kilogram of saffron. Harvesting saffron is extremely labor intensive. The flowers only bloom for two or three weeks a year and the threads must be hand picked carefully early in the morning to avoid damage from the hot sun. This recipe uses a small amount of the precious spice to produce an exquisite sauce to pair with seafood. I like to serve it with sauteed shrimp, calamari, or scallops alongside a Melon Avocado Salsa as a starter for a special meal. Treat your friends and family and enjoy!

Sauteed Seafood with Citrus  Saffron Vinaigrette

Ingredients for the Vinaigrette
· 1 cup fresh orange juice
·  1 tablespoon minced shallot
·  1/4 teaspoon saffron threads
·  2 tablespoons Champagne vinegar (or White Balsamic)
·  1/4 cup extra-virgin olive oil
·  Kosher salt or sea salt to taste.

Preparation
1. Toast the saffron to release the essential oils and aromas and intensify the flavor. See *Note below.
2. In a small saucepan, combine the orange juice, shallot, and saffron. Bring to a simmer and cook over moderate heat until reduced to 1/4 cup, about 25 minutes. Strain into a small bowl (optional) and let cool to room temperature.
3. Whisk in the vinegar and oil and season with salt to taste.

*Note: fold a piece of tin foil into a small rectangle. Turn up the edges so you have a small container you can easily remove from the hot frying pan. Place the foil parcel in a frying pan over medium heat and preheat for 30 seconds to a minute. Add the saffron threads for about 30 seconds.  Alternatively, place the saffron threads on a medium-hot skillet over medium heat for less than a minute shaking the pan constantly to prevent burning the very expensive saffron threads.

As a light starter
Ingredients
· Make the Melon Avocado Salsa
· Make the Citrus Saffron Vinaigrette
· Two or three large (21-30 count) shrimp, or one or two air-chilled sea scallops, or one small calamari tube with tentacles, tube cut into ½ inch rings. Or a combination of the three.
· 1-2 tablespoons of extra virgin olive oil

Preparation
1. Sautee the seafood on a hot cast iron pan or other heavy bottom pan: two minutes per side for scallops; one minute per side for large shrimp; one-two minutes for calamari. If you cook too long the seafood becomes rubbery.
2. Spoon the salsa onto a small plate. Spoon a pool of vinaigrette onto the plate next to the salsa. Place the seafood atop the vinaigrette. Sprinkle with parsley or cilantro. Enjoy! 

Wine pairing: white wines like Albariño, White Cotes du Rhone, Viognier, Pinot Blanc, Vermentino, Verdejo. Chablis

Lemon Pepper Scallops with Fruit Salsa →

Quick-seared, tender, slightly spicy scallops are paired with a simple fruit salsa using delicate ripe honeydew melon and creamy avocado dressed with EVOO, lime, and cilantro. This quick, delicious recipe can be served as a light meal or as the first course for a special dinner. Use ripe, sweet honeydew melon, and ripe, but still firm, avocados. If you can find them, use dry, air-chilled, or day scallops instead of chemically treated scallops which often have a slightly bitter taste from the chemical preservatives used. I use a blackened scallops method to cook the scallops, but I season the scallops with lemon pepper which is milder than blackening spice which would over-power the delicate fruit salsa. I hope you enjoy this recipe. Cheers!

Lemon Pepper Scallops with Fruit Salsa
Serves: 4

For the Salsa
Ingredients

• 2 teaspoons finely grated lime zest

• 2 tablespoons fresh lime juice

• 1 tablespoon extra-virgin olive oil, plus more for drizzling

• 2 cups diced honeydew melon ½-¼ inch dice

• 2 Hass avocados, cut into ½-¼ inch dice

• 1-2 teaspoons finely chopped red onion (to taste)

• 2 heaping tablespoons of chopped cilantro

• 1-2 teaspoons minced red Serrano pepper (to taste)

• ¼ teaspoon salt and about 6 grinds of freshly ground black pepper

Preparation

1. In a large bowl, combine the lime zest and juice with 1 tablespoon of olive oil. Using a rubber spatula, gently fold in the diced honeydew melon and avocado. Add the onion, cilantro, and Serrano and mix gently to incorporate. Season the salsa with salt and black pepper. Set aside in the fridge while you prepare the scallops.

For the Scallops
Preheat the grill and a cast iron skillet until the skillet is very hot.

Ingredients

• 3-4 large sea scallops per person (preferably day scallops or dry air chilled, tough muscle removed)

• Lemon pepper (make your own or find it in the spice section of your local market)

• ½ tablespoon EVOO

• ½ tablespoon butter

Preparation

1. Sprinkle the scallops liberally with lemon pepper

2. Add the butter and EVOO to the pre-heated, very hot skillet and swirl to coat the bottom of the skillet (Remember, the skillet is extremely hot. Use a padded mitt to avoid burning your hand)

3. Add one scallop at a time, pressing down gently on the skillet to get an even sear.

4. Cook, undisturbed, for 2 minutes per side. Use tongs to turn over after 2 minutes.

5. Using tongs, remove the scallops from the skillet and tent to keep warm while you plate the salsa.

6. Spoon the salsa on top of a leaf of lettuce and top with the scallops. Enjoy!

Wine pairing: a dry white wine like Vermentino, Albariño, Sauvignon Blanc, Chablis, Soave, or Viognier. A chilled dry Rosé would also work.

The fruit salsa is adapted from a recipe by Marcia Kniesel at Food & Wine.

Spicy Broiled Scallops →

This spicy butter sauce works equally well with scallops under your broiler,  or freshly shucked oysters done on your grill. For oysters, place a teaspoon of the mixed butter on each oyster; set each oyster on a piece of crumpled tin foil on the grill to keep the shell from tipping out all the delicious buttery juice. Quick, easy, elegant, and simply delicious! Enjoy!

Broiled Scallops
Yield: Serves 4 as a starter

 INGREDIENTS
·  4 ounces sweet butter
·  1 tablespoon hot sauce of your choice (this produces a mild spiciness)
·  ½ teaspoon Old Bay Seasoning
·  1 very small garlic clove or ½ a medium clove finely minced or grated
·  Zest of ½ lemon grated, plus a few drops of lemon juice
·  1 small anchovy fillet rinsed and patted dry
·  8 large sea scallops, hinge muscle removed (preferably fresh or dry chilled)
·  3 tablespoons of dry white wine
·  ¼ cup Panko breadcrumbs

PREPARATION
1.  Melt the butter; add hot sauce, Old Bay, garlic, lemon zest, juice, and anchovy. Mix and mash well until the anchovy has dissolved. Scrape the mixture into a small bowl and set aside in the fridge until the butter has solidified.
2. Pat the scallops dry with a paper towel and give them a light sprinkle of salt.
3. Preheat your broiler with the grate 6 inches from the flame.
4. Grease the bottom of an ovenproof skillet or small heat-proof casserole with a small amount of the prepared butter. Assemble the scallops in the skillet/casserole and place dabs of the butter around them and a dab on top of each. Add the wine and sprinkle the scallops with Panko; place under the broiler for 6 minutes or until the Panko turns golden brown. Note: monitor closely so the Panko does not burn.
5. Use tongs to transfer hot scallops to small plates or 3-inch scallop shells. Pour any sauce around each scallop. Sprinkle with finely chopped parsley and serve while hot with lemon wedges on the side.

Wine pairing: depending on how spicy your sauce is, for mildly spicy an Albariño, Chablis, Vermentino, Sauvignon Blanc; for spicier sauce, try a Viognier, White Rhone, or a dry Riesling.

Glazed Yin-Yang Shrimp →

This recipe engages all five taste senses marrying the hot bitter savory flavors of blackening spice with a fruity sweet-spicy Asian-inspired glaze that is delicious on shrimp or poultry. If you have any leftover glaze, it will keep in a sealed container in the fridge for a week. Serve these delicious shrimp with a vegetable couscous or rice and veggies for a quick and easy main course, or as a starter salad with mixed greens dressed lightly with a citrus vinaigrette.

Glazed Yin-Yang Shrimp
Serves 4
Soak some bamboo skewers in warm water for at least an hour while you prepare the shrimp. This step will prevent the skewers from burning on the grill.

INGREDIENTS
12-16 extra-large shrimp shelled and deveined (or 8 as a starter)
For the blackening spice:

• 2 ½ tablespoons paprika

• 1 tablespoons salt

• 2 tablespoons garlic powder

• 2 teaspoons black pepper

• 1 teaspoon white pepper

• 1 tablespoon onion powder

• ½ teaspoon cayenne pepper

• 1 tablespoon dried oregano

• 1 tablespoon dried thyme

Mix all the ingredients thoroughly. A spice grinder is helpful. Keep in a tightly closed container with your other spices.

For the glaze:

• ¼ cup apricot jam

• 1 tablespoon sweet soy sauce (available at any Asian market or the International section of your supermarket)

• 1 tablespoon grated ginger

• 1 teaspoon lime zest

• 1 teaspoon lemon zest

• 2 teaspoons of hot sauce (I used Peachy Habanero Hot Sauce, but any hot sauce will do

• ¼ teaspoon 5 Spice Powder- optional but recommended (available at any Asian market or the International section of your supermarket)

• 1 teaspoon sesame oil

Combine the ingredients in a saucepan over medium heat. Bring the mixture to a slow boil and lower the heat, stirring frequently, until the jam melts and a sauce forms. Simmer over low heat for a few minutes, remove from the heat and allow the flavors to meld for 10 or 15 minutes before using.

PREPARATION
1. Drizzle the shrimp with a tablespoon of olive oil and stir to coat.
2. Sprinkle 1-2 tablespoons of blackening spice over the shrimp and stir to coat well.
3. Allow the shrimp to marinate in the fridge for at least 20 minutes up to an hour.
4. Thread the shrimp onto the bamboo skewers. (See the photo to thread the shrimp in a yin-yang pattern on the skewers.)
5. Lightly oil the grates on your pre-heated hot grill.
6. Place the shrimp on the hot grill and brush with the sauce; grill for 2 minutes.
7. Flip the shrimp, brush with sauce, and grill for 2 minutes.
8. Remove from the grill to plate and serve while hot.

Wine pairing: dry-Riesling, Viognier, Chenin Blanc, Fume Blanc, or Gewürztraminer are good choices to pair with this spicy, fruity dish. Avoid wines with heavy tannins.

Asian Scallops with Green Sauce →

Anywhere fresh herbs are grown you will find some version of Green Sauce. The list includes Italian and Spanish salsa verde, Chimichurri from Argentina, Moroccan Charmoula, and minty green sauce from Great Britain just to name a few. This Asian-inspired dish uses large sea scallops (or any flaky white fish) marinated in sesame oil, fish sauce, and honey; pan-seared or grilled, finished with a slightly sweet, tart, spicy green sauce made with rice vinegar, honey, red chile, garlic, and cilantro (fresh coriander). You’ll be amazed at how fast you can have this easy, elegant dish on your dinner table. The scallops double as a delicious starter, or a light main course served with rice and veggies. Once you try it with scallops, I strongly urge you to use this sauce on your favorite white fish. You won’t be disappointed! Enjoy!

INGREDIENTS
Serves 4 for a light meal: 4-5 scallops per person (or 1 ½ -2 pounds of flaky white fish)

For the marinade:

• 4 teaspoons sesame oil

• 4 teaspoons fish sauce

• 1 teaspoon honey

For the Green Sauce:

• 8 tablespoons rice vinegar

• 1 tablespoon honey

• ½ teaspoon salt

• 4 cloves of garlic grated or finely minced

• 1 ½ -2 teaspoons fresh red chile pepper finely minced

• 6 tablespoons fresh cilantro leaves and tender stems, chopped

PREPARATION

1. Prepare the marinade and reserve half of it to put into the green sauce. Pour the remaining half of the marinade over the scallops and refrigerate. While the scallops marinate prepare the green sauce.

2. Add the vinegar, honey, salt, and garlic to a small saucepan over medium-high heat and boil for 3-4 minutes.

3. Remove the pan from the heat and stir in the chile and coriander. For a smoother sauce, buzz the mixture in a small food processor. Add the reserved marinade to the mixture.

4. On your grill or stovetop, preheat a cast iron skillet (or another heavy bottom skillet) until very hot.

5. Add a tablespoon of canola oil to coat the skillet and add the scallops without crowding. A cast iron skillet can accommodate about 6-8 large scallops at a time. Sear the scallops for 2 minutes and flip them for another 2 minutes. This should produce a nice brown crust on the scallops. Keep them warm while cooking the remaining scallops.

6. Serve the scallops with the green sauce spooned over.

This dish pairs nicely with white or brown rice and sauteed vegetables of your choice.

Wine pairing: white wines work well with this dish. Consider a Viognier, Dry Riesling, Albariño, Vermentino, Vernaccia, or White Bordeaux.

Chile Lime Shrimp →

Chile Lime Shrimp… This dish is inspired by traditional Peruvian Chile Lime Shrimp. Less well known in the U.S. than Mexican and Caribbean cuisines, but with its own sophisticated gastronomy and more than its share of world-class chefs, Peruvian cuisine (comida criolla) is a rich mixture of indigenous Andean, African, Asian, and Spanish/European culinary traditions that reflect the history and diverse ethnic composition of the Peruvian population. Serve this dish with a refreshing, colorful Mango Avocado Salad for a light meal that will engage all five taste senses. Alternatively, gift your guests a taste of Peru and serve a plate of these shrimp with lime wedges as hors-d’oeuvres. I hope this simple sample of comida criolla entices you to explore Peruvian cuisine the way it has me. Buen provecho!

Chile Lime Shrimp
Serves 4

Ingredients

• 1 pound of shrimp, peeled and deveined (I use 16-20 count large shrimp)

• ½ cup lime juice

• Zest of 1 lime finely grated

• ¼ cup plus 1 tablespoon extra-virgin olive oil

• 2 cloves garlic, minced

• 1 teaspoon chile powder

• ½ teaspoon ground cumin

• 2 Makrut lime leaves, center spine removed, very thinly sliced (optional)

• 4 teaspoons soy sauce

• 2 teaspoons finely minced or grated ginger root

• ½ teaspoon paprika

• ¼ cup freshly chopped cilantro

• kick it up a notch with a few drops of your favorite hot sauce

Preparation

1. In a large bowl, whisk together the lime juice, 1/4 cup olive oil, garlic, chile powder, cumin, cilantro, soy sauce, paprika, and ginger. Add the shrimp to the marinade, cover with plastic wrap, and refrigerate for 30 minutes.

2. Heat the remaining oil in a large skillet over medium-high heat. Remove the shrimp from the marinade and cook for 1-2 minutes per side until pink and opaque. Alternatively, my preferred method is to grill the shrimp over direct heat for 1-2 minutes per side depending on the size of your shrimp. Remove from the heat and garnish with cilantro and serve immediately with lime wedges.

Wine pairing: a dry Riesling, a demi-sec Vouvray, or a Viognier will compliment this spicy dish.

Blackened Scallops with Cilantro Lime Sauce →

Super easy to make, this dish is adapted from a recipe by Marcela Vallodolid featured in Food and Wine Magazine in 2014. I kick it up a notch by blackening the scallops and serving the spicy scallops atop the fresh, tangy cilantro and lime sauce. A garnish of a simple avocado and tomato relish, or sweet Peppadew pepper provides color to your presentation and complementary flavors to the dish. Enjoy!

Blackened Scallops with Cilantro Sauce
Serves: 4

Ingredients:
·   12 large sea scallops
·   Blackening spice  
·   Sea salt
·   Black pepper
·   4 tablespoons butter
·   1/4 cup extra-virgin olive oil
·   1/4 cup chopped cilantro
·   2 garlic cloves, minced
·   2 tablespoons fresh lime juice
·   1 1/2 teaspoons low-sodium soy sauce
·   1 1/2 teaspoons crushed red pepper
·   Avocado-tomato relish- *Optional see below 

Preparation:
Preheat your cast iron skillet(s) over high heat (use your grill to avoid filling your house with smoke when blackening the scallops)

1.  Add the olive oil and cilantro along with the garlic, lime juice, soy sauce, and crushed red pepper to a blender (or Magic Bullet) and process until smooth.
2. Melt the butter and dip each scallop in the butter first then into the blackening spice.
3.  Lightly oil the very hot skillet and gently place 6 scallops on the skillet. Don’t move the scallops for two minutes, then gently turn over each scallop for another 2 minutes. Repeat with the other 6 scallops if you don’t have two skillets to work with.
4.  Sauce 4 plates and place three scallops atop along with your garnish of choice. 

*Optional: serve the scallops alongside a tablespoon of chopped avocado and tomato relish dressed with a squeeze of lime juice and a drizzle of olive oil. 

Note: If you don’t want to blacken the scallops, toss the scallops in the sauce and sear them on a hot cast-iron skillet for two minutes per side basting with a drizzle of the sauce.

Adapted from: https://www.foodandwine.com/recipes/cilantro-scallops

Anise Scented Scallops with Pea Purée and Tomato Relish →

Tender, anise scented sautéed sea scallops, floating in a sauce of creamy, herbaceous green pea purée. Quick, simple, and elegant as a starter for a special meal, or for a quick and easy mid-week dinner served with noodles, potatoes, or rice and a side salad. Enjoy!

Photo: c. foodblogchef 2021

Anise Scented Scallops with Pea Purée
Serves 4 as an appetizer or 2 main courses

Ingredients:

• 12 sea scallops (preferably fresh or “dry” frozen, not chemically treated)

• 2 cups frozen green peas

• 1 shallot chopped

• 2 cloves of garlic chopped

• ¼ cup mixed of chopped tarragon and parsley (or just fresh chervil)

• zest from ½ lemon finely grated

• 1 cup of clam juice, chicken, or vegetable stock

• ¼ cup white wine

• 1 tablespoon Anisette, Pernod, Pastis, Absinthe, or other anise-flavored liquor.

• 1-2 tablespoons butter

• ¼ teaspoon white pepper

• salt to taste

• tomato relish for garnish (optional)

• hot sauce (optional) 

Preparation:
Make the pea purée:

1. In a medium saucepan, sauté the garlic and shallot over medium heat until just translucent (not browned).

2. Add the stock and white wine and bring to a boil and simmer for 2-3 minutes.

3. Add the peas, lemon zest, and white pepper and boil for a minute and remove from heat

4. Strain the peas reserving the liquid.

5. Using a blender or Magic Bullet, add the tarragon and parsley, half the liquid, and the pea mixture and purée until smooth. Add more reserved liquid if necessary to achieve the sauce consistency you want.

6. Taste and adjust the salt to taste. 

Sear the scallops:

1. Heat a skillet over medium-high heat until very hot. Add a tablespoon of butter and swirl until melted. (I also do this outdoors over my gas grill.)

2.  Add the scallops flat side down. Do not crowd and don’t move them for two minutes. Turn over for another 2 minutes and remove from the skillet and set aside.

3. Add the liquor to the still-hot skillet and swirl around for a few seconds. Drizzle over the scallops. 

Assemble the plates:

1. Divide the pea purée equally on your plates and top with the scallops.

2. Garnish each scallop with a teaspoon of chopped fresh tomato relish dressed with a bit of white Balsamic vinegar, minced jalapeño, olive oil, salt, and freshly ground black pepper. (optional)

3. Kick it up a notch: sprinkle a few drops of hot sauce of your choice over the pea purée. (optional)

Wine pairing: dry white wines like Chablis, Albariño, Vermentino, or a soft Sauvignon Blanc. 

Lobster with Fried Gnocchi, Tomatoes, and Pea Purée →

The dining ritual of eating a lobster roll while in Maine or on Cape Cod is deeply ingrained in the tourist industry of New England. When vacationing on the coast of New England, you don’t have to pay $30. for a lobster roll you can make at home by toasting a hot dog roll and adding a couple of spoonfuls of fresh lobster meat tossed with a quick tarragon aioli. Easy peasy! Having spent much of my childhood growing up on the New England coast, when I go to a restaurant, I prefer to order a dish that I don’t usually make at home. This recipe was inspired by a dish I had at Mac’s Shack seafood restaurant in Wellfleet on Cape Cod. I was so impressed with the original dish, I had to recreate my version of it at home. I hope you like it!

Lobster with Fried Gnocchi and Pea Purée
Serves 2
Ingredients:

• 2 lobster tails

• 6-8 boiled gnocchi per person (homemade or from the market)

• 1 cup of frozen peas

• 1 smallish shallot chopped

• 1-2 cloves of garlic chopped

• pinch of red pepper flakes (optional)

• zest from half a lemon (optional)

• 1 cup bottled clam juice, fish stock, or chicken stock

• ¼ cup dry white wine

• 1 heaping tablespoon of chopped fresh tarragon

• 1 heaping tablespoon of fresh flat-leaf parsley

• 2 tablespoon olive oil

• 1 tablespoon butter

• 4 cherry tomatoes

• pinch of white pepper and salt to taste

• pea sprouts for garnish (optional)

Preparation:
Make the Pea Purée:

Photo; c. foodblogchef 2021

1. In a medium saucepan, sauté the garlic and shallot over medium heat until just translucent (not browned).

2. Add the red pepper flakes and stir for a few seconds.

3. Add the stock and white wine and bring to a boil and simmer for 2-3 minutes.

4. Add the peas and white pepper and boil for a minute and remove from heat

5. Strain the peas reserving the liquid.

6. Using a blender or Magic Bullet, add the tarragon and parsley, half the liquid, and the pea mixture and purée until smooth. Add more reserved liquid if necessary to achieve the sauce consistency you want.

7. Taste and adjust the salt to taste.

Sauté the lobster and tomatoes:

Photo: c. foodblogchef

1. Add a tablespoon of olive oil to a skillet and sauté the lobster tails covered over medium heat for about 5 minutes adding a ¼ cup of water to create steam.

2. Remove the lobster tails and cut them lengthwise to gently remove the flesh from the shell and set aside.

3. To the same skillet, add a bit more oil if needed, and sauté the tomatoes cut face down for a minute or two to your desired doneness. Remove from heat and set aside.

Boil and fry the gnocchi:

1. Boil the gnocchi according to package directions, or if you’re using fresh homemade gnocchi, add the gnocchi to well-salted boiling water. Wait for them to rise to the surface and continue cooking for a minute. Remove from the water using a slotted spoon to drain the water.

2. To the same skillet, you cooked the lobster in, over medium-high heat, melt a tablespoon of butter and fry the boiled gnocchi until golden brown on two sides.

Plate the dish:

Photo: c. foodblogchef 2021

1. Spread the pea purée equally on two plates and top with 4 half tomatoes on each plate. Distribute the fried gnocchi and top with chopped lobster meat. Garnish with pea sprouts.

Wine pairing: dry white wines like Chablis, Chardonnay, Albariño, Vermentino.

Iberian Garlic Shrimp and Calamari (Camarón y Calamar Ajoso) →

Iberian Garlic Shrimp and Calamari (Camarón y Calamar Ajoso) is inspired by one of my favorite Spanish tapas. Serve as an hors d’oeuvre or first course for a larger meal, or pair with sauteed bitter greens or baby spinach and pine nuts as a delicious light meal you can have on the table in less than a half-hour. Add a thin pasta like Capellini, tossed with the sumptuous garlicky-sherry-olive oil sauce, topped with the shrimp and calamari with sauteed greens on the side for a more substantial meal. Don’t forget the crusty bread to dip in the rich spicy sauce. Vamos a tapear! y Buen provecho! 

Iberian Garlic Shrimp and Squid
Serves 4

Ingredients:

• 3 tablespoons of Spanish extra-virgin olive oil

• 5 garlic cloves, thinly sliced

• 16 large shrimp (21-25 count), peeled.

• 1/3 pound of squid; tubes cut into ½ inch rounds

• 2 teaspoons Red Pepper Paste (or one small dried chile pepper of your choice)

• 1 tablespoon dry sherry or white wine

• 2 teaspoons fresh lemon juice

• 1 teaspoon chopped parsley

• Salt to taste

Directions:

1. Heat the olive oil in a medium sauté pan or cast-iron skillet over medium-high heat.
2. Sauté the garlic cloves until just beginning to brown, about 2 minutes.
3. Add the shrimp and stir for a minute; add the squid and stir; add the red pepper paste and continue to cook, stirring occasionally, for another 2 minutes. (Don’t overcook or the shrimp and squid will be rubbery.)
4. Add the sherry and lemon juice and cook for another minute.
5. Season to taste with salt, sprinkle with parsley and serve with a crusty bread to dip in the delicious sauce.

Marinated Sweet and Spicy Shrimp →

Here’s a great shrimp recipe to serve as a delicious appetizer/hors d'oeuvres, or as a main dish with rice like Chinese Fried Rice. Quick and easy to make, the marinade sauce caramelizes in the skillet as you cook the shrimp coating each piece with a rich savory sweet and spicy sauce sure to please your family and guests! Serve the reserved sauce for dipping or drizzling over rice. Truly tasty!

Marinated Sweet and Spicy Shrimp
Serves 4

Ingredients:

• 16 large shrimp (21-25 count), peeled and deveined

• 1 teaspoon garlic, minced or grated

• 1/2 teaspoon ginger, minced or grated

• 4 tablespoons honey

• 2 tablespoons soy sauce

• ½ teaspoon chili-sesame oil (Note: if you don’t have chili-sesame oil, use ½ teaspoon of sesame oil and ¼ teaspoon of red pepper flakes.)

• 1 teaspoon lemon juice

• 1 teaspoon lemon zest

Preparation:

1. Mix the ingredients and marinate the shrimp in half of the sauce for about 30-40 minutes, reserving the other half to drizzle over the cooked shrimp or rice.

2. Remove the shrimp from the marinade and discard the marinade.

3. Add 1-2 teaspoons of canola or other neutral oil to a hot cast-iron skillet. Working in two batches, add half the shrimp to the hot skillet and sear for 1 minute on each side. The marinade on the shrimp will caramelize. For added flavor, rub the shrimp in the caramelized sauce as you remove them from the skillet.

Note: substitute 3-4 large sea scallops per person and sear for 2 minutes per side after marinating as above. If possible use U-20 dry fresh or air-chilled frozen scallops rather than chemically treated scallops. Allow frozen scallops to thaw in the fridge before using.

Wine pairing: a crisp Chablis, Albariño, Sauvignon Blanc, Verdicchio, Verdejo, or Rosé would complement this dish.

Baked Scallops in Wine Sauce →

This recipe is a simplified riff on the classic French dish Cocquilles St. Jacques. Traditionally the dish is served on a scallop shell as a tribute to Saint-Jacques (Saint James) the patron saint of pilgrims making the religious journey to Santiago de Compostela, Spain. There are many myths associated with Saint-Jacques, just as with many classic dishes, there are numerous interpretations of the recipe. Some versions poach the scallops first, some use Gruyère cheese, some add a touch of curry powder to the sauce, etc., etc. My goal is to make the recipe easy and accessible while preserving the delicious character of the wine sauce and making it virtually impossible to overcook the scallops. Garnished with chopped parsley, the dish can be served as an impressive first course for a special meal, or as a light main course with Sweet Potato Puree and a simple salad. The light creamy citrus and nutmeg-inflected sweet potato provides some color and an interesting alternative flavor profile to white potatoes which often accompany the dish.

Baked Scallops in Wine Sauce
Makes 6-8 first-course servings; 4 main course

Ingredients:

• 1/3 cup Panko bread crumbs

• 1/4 cup finely grated Parmigiano-Reggiano (1/2 ounce)

• 1 1/4 cups dry white wine

• 1 cup clam juice or fish stock

• 1/2 small onion, sliced

• 1/2 Turkish or 1/4 California bay leaf

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon Cognac or Brandy (optional but recommended)

• 1 teaspoon finely grated lemon zest

• 1 pound sea scallops, tough muscle removed from the side of each if necessary, and scallops cut into 3/4-inch pieces

• 1/2 pound small mushrooms, halved lengthwise, then thinly sliced lengthwise

• 6 tablespoons butter

• 1/2 cup heavy cream

• 1 large egg yolk

• 1 tablespoon all-purpose flour

• pinch of cayenne (optional)

• 1 1/2 tablespoons minced fresh flat-leaf parsley for garnish

Preparation:
Preheat oven to 400°F.

1. Mix the Panko and Parmesan cheese with 2 tablespoons of melted butter and set aside.

2. Add wine, clam juice, onion, bay leaf, salt, and pepper to a heavy saucepan, bring to a boil and simmer until reduced to about 1 cup, 8 to 10 minutes. Pour the cooking liquid through a sieve into a bowl and set aside. Wipe out the saucepan with a paper towel.

3. Cook the mushrooms in 2 tablespoons butter in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until most of the liquid mushrooms give off is evaporated, about 5 minutes. Remove from heat and add the cognac, lemon zest, and scallops and mix to coat the scallops. (You’re not cooking the scallops at this point.) Season with salt and pepper and set aside.

4. Whisk together the cream and egg yolk in a heatproof bowl.

5. Make a roux by melting 2 tablespoons butter to the cleaned saucepan over moderately low heat, then add the flour and cook stirring until the roux begins to turn a pale golden color.

6. Remove the pan from the heat and add the reduced cooking liquid in a stream, whisking constantly. Return the pan to heat and simmer, whisking constantly until the sauce thickens.

7. Pour the sauce in a slow stream into the cream mixture, whisking constantly, then pour the sauce back into the pan, add the pinch of cayenne, and simmer, whisking for a minute. Remove from heat and season with salt and pepper.

8. Stir scallops and mushrooms into the sauce, then divide among scallop shells or oven-safe ramekins and sprinkle with the bread crumb mixture.

9. Place the ramekins on a sheet pan in the upper third of the oven and bake for about 15 minutes until the breadcrumbs are golden brown and the sauce is bubbling.

10. Garnish with finely chopped parsley as a first course, or as a main course with warm Sweet Potato Puree piped or spooned around the edge of the scallops accompanied by a salad.

Wine pairing: white wine: a Loire Valley Sauvignon Blanc, Viognier, or Albariño would stand up to the rich creamy sauce, but not overpower the delicate scallops.

Portuguese Mussels with Linguiça and Fried Potatoes →

Here’s a riff on one of my favorite dishes, the classic Portuguese dish “Porco Alentejana”. I first tasted this dish with pork, clams, and fried potatoes over 40 years ago at the “12345 Club” the Cabana Carioca at 123 West 45th St. in Manhattan. Since then I try it every time I eat at a Brazilian or Portuguese restaurant. The secret to the dish is the complex traditional Portuguese red pepper paste condiment that provides a distinctive flavor to the broth. For this recipe, I substitute sustainably farmed mussels for small hard-shelled clams and smokey fried Portuguese linguiça for the pork shoulder. Super flavorful and satisfying, the briny-plump-tender mussels, crisp-smokey sausage, and roasted slices of potato provide you with a dish from culinary heaven. If you want to lower the carbs omit the potatoes, but don’t forget the crusty bread to dip in the sumptuous broth! Bom proveito!

Portuguese Mussels with Linguiça and Fried Potatoes
Serves 4

Ingredients:

• 2 pounds of fresh mussels washed and picked over discarding any that are open and don’t close when tapped.

• ½ pound linguiça thinly sliced

• ¼ cup red pepper paste

• 1 ¾ cups dry white wine

• 4 tablespoons olive oil, plus more if needed

• 2 medium yellow onions, coarsely chopped

• 3 cloves garlic, minced

• 2 bay leaves

• 2 pounds Yukon gold potatoes, peeled and sliced about 1/4” thick or cut into 1-inch cubes
  (See *Note)

• Kosher salt and freshly ground black pepper

• ¼ cup chopped fresh cilantro leaves

Preparation:
Preheat the oven to 425 F.

1. In a large bowl, toss the potato slices/cubes with 2 tablespoons oil, season lightly with salt and plenty of pepper, and scatter in one layer on a rimmed foil-lined baking sheet. Roast, flipping them once or twice, until fork tender and golden brown about 30-40 minutes.

2. In a large pot over medium-high heat, warm 2 tablespoons olive oil. Fry the linguiça until it is brown and crispy.

3. Lower the heat to medium, add the onion and cook stirring until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more.

4. Add the red pepper paste and stir for a couple of minutes before adding the wine and bay leaves. Bring to a boil and simmer for a couple of minutes, cover and remove from the heat until the potatoes are out of the oven.

5. Once the potatoes are done, raise the heat under the pot to high, bring to a boil and stir in the mussels. Cover and cook until they begin to open (2-3 minutes) stirring occasionally and picking out the mussels as they fully open. (Note: cooking mussels this way ensures perfectly cooked large, plump, tender mussels that are not overcooked, shriveled, and tiny.) Discard any mussels that don’t open.

6. To serve, line the bottom of the serving bowls with the potato slices or cubes, top with the linguiça, mussels, and broth, and sprinkle with the cilantro. (See *Note)

7. Serve with crusty bread for dipping. Have a large bowl ready for the shells.

   *Note: if you want to lower the carbs in this dish omit the potatoes.

Adapted from: https://leitesculinaria.com/7675/recipes-portuguese-pork-with-clams.html

Wine pairing: the traditional wine to serve with this meal is “vinho verde” a light, crisp white wine from Portugal. Other options would be Chablis, Sauvignon Blanc, Vermentino, Albariño, or Verdejo. You could also try a Rosé or light Beaujolais. Avoid wines that have heavy tannins.

Shrimp Pesto →

Garden tomatoes and freshly made pesto together are a perfect example of simple, flavorful, fragrant Italian cooking. (cucina contadina) You can have this delicious dish combining tomatoes, pesto, and shrimp sauteed in garlic and fresh herbs on the table in about 20 minutes. I prefer to prepare the tomato-pesto sauce first while bringing my pot of water to a boil. Adding the pasta to the boiling water before sauteing the shrimp allows for the pasta to be done by the time you have added the sauteed shrimp to the sauce and brought it to a simmer. The goal is to add the flavors of the garlic, fresh herbs, and lemon juice to the shrimp without overcooking them. If your pesto already has Parmesan in it, wait until you add the shrimp to the sauce to adjust the salt if necessary. Serve garnished with fresh chopped basil and toasted pine nuts. (optional) Don’t forget a good crusty loaf of bread to sop up the sumptuous sauce. A simple green salad dressed with a vinaigrette completes the meal.

Shrimp Pesto
Serves 4

The Steps:
1. Bring a pot of salted water to a boil while you do the following:
2. Prepare the tomato-pesto sauce.
3. Add the pasta to the boiling water.
4. Sautee the shrimp and herbs.(only about 1-2 minutes)
5. Add the sauce to the shrimp and just bring to a simmer. (3-5 minutes)
6. Once done to al dente, dress the pasta with a little sauce to keep it from drying out.
7. Plate and serve.

For the Sauce:
Ingredients:

• ½ cup pesto (preferably homemade, but bottled is ok)

• ½ cup crushed canned tomatoes

• 1 tablespoon olive oil

• 4 cloves of garlic

• 8 ounces clam juice

• ¼ cup dry white wine

• 1 tablespoon fresh lemon juice

• ¼ teaspoon black pepper

• pinch of red pepper flakes (optional)

Preparation:
Sautee the garlic until fragrant. (not brown)
Add the tomatoes and simmer for 2-3 minutes.
Add the pesto, clam juice, wine, and lemon juice and simmer for 5 minutes.

Add ½ pound of thin linguine to the boiling water while you saute the shrimp. Cook according to directions on the box to al dente. Fresh pasta cooks in about a minute at a full boil.

For the Shrimp:
Ingredients:

• 1 pound of large shrimp (21-25 count)

• 1 tablespoon olive oil

• 1 clove of garlic minced

• 1 tablespoon fresh basil chopped (1 teaspoon dried)

• 1 tablespoon fresh flat-leaf parsley chopped (1 teaspoon dried)

• pinch of oregano

• pinch of red pepper flakes

• a squeeze of lemon juice

Preparation:
Sautee the garlic for a minute until fragrant.
Add the shrimp and herbs and stir briefly to mix.
Add a squeeze of lemon juice and stir for about a minute.
Add the reserved tomato-pesto sauce and bring to a simmer.
Done! Don’t overcook the shrimp!

Photo: foodblogchef 2020

Assemble the dish:
Drain the pasta and dress the pasta with a ¼ cup of the tomato-pesto sauce.
Serve on a platter family style or individual plates of pasta topped with sauce and 4-6 shrimp per person.
Garnish with chopped fresh basil and toasted pine nuts. (optional)
Sprinkle with parmesan.

Wine pairing: fresh, bright wines that can stand up to the richness of the pesto and acidity of the tomatoes are a good choice: Vermentino, Albariño, Sauvignon Blanc for white wines; young inexpensive fruity Pinot Noir, Barbera, Beaujolais, or a lighter Tempranillo are red wines that should work. During warm weather, a slightly chilled Rose would be perfect.

Five Spice Seared Scallops with Squash Puree →

This delicious dish combines all 5 Tastes: delicate, meaty seared sea-scallops with a creamy puree of squash flavored with anise and maple syrup. Exceptionally satisfying and easy to prepare, you can have it on the table in about 30 minutes. Add some slices of tomato or a simple salad dressed with rice-wine vinegar and olive oil, salt and pepper to complete the 5TastesTable meal profile.

Serves 4
Ingredients:

• 16-20 sea scallops (4-5 per person depending on how large they are)

  *Note: If possible use U-20 dry fresh or air chilled frozen scallops rather than chemically treated scallops. Allow frozen scallops to thaw in the fridge before using.

• ½ teaspoon Chinese Five Spice Powder (available at the super-market or make your own)

• salt and pepper

• 1 butternut squash (or other winter squash)

• 1 shallot (chopped)

• 1 tablespoon olive oil

• 4-5 star anise pods

• about 2 cups chicken stock (enough to cover the squash in a medium sauce pan)

• 2-3 tablespoons maple syrup (optional)

• chopped cilantro for garnish

For the Squash:

1. Cut the squash lengthwise and remove the seeds and membranes.

2. Slice each half squash crosswise in 1 1/2-2 inch thickness; cut those pieces in half and remove the skin from each and set aside the chunks of squash.

3. In a medium sauce pan sautee the shallot in olive oil over medium heat. (1-2 minutes)

4. Add the chunks of squash, chicken stock, and star anise pods and bring to a boil over medium-high heat. Reduce the heat to medium and cook covered until fork tender. (about 10 minutes)

5. Strain the liquid into a bowl or large measuring cup and remove the star anise pods from the cooked squash. (Save the unused flavorful broth for another use.)

6. Add the squash to a blender or food processor along with a half-cup of the strained liquid and maple syrup. Blend at high speed until smooth adding small amounts of liquid to achieve the desired consistency of your puree. Season with salt and pepper to tastes and cover to keep warm and set aside.

For the Scallops:
Pre-heat a cast iron or other heavy bottom skillet to very hot. You can do this on your stovetop or outside on your grill if you don’t like the smell of cooked fish in your house.

1. Pat the scallops dry and sprinkle with salt and pepper and the Five Spice Powder.

2. Add a tablespoon of butter to the very hot skillet and swirl around to coat the bottom.

3. Working in 2 batches so you don’t crowd the scallops, sear the scallops for 2 minutes on each side (let them sit on the hot skillet for the full 2 minutes without moving to develop the golden crust before turning.) After 2 minutes per side, remove the scallops to a plate and tent while you cook the second batch.

To Serve:Using medium size plates, pour equal amounts of puree onto each plate and place 4-5 scallops on the puree. Garnish with chopped cilantro leaves. Serve with sliced tomatoes dressed with equal amounts of rice-wine vinegar and olive oil, coarsely ground black pepper and a flaky salt like Maldón.

Wine pairing: Chablis, Sauvignon Blanc, Vermentino, Albariño, Viognier, or Dry Riesling

Aioli Shrimp Salad with Tarragon →

This recipe makes for a delicious light meal and engages all 5 Tastes. I love the subtle anise flavor note of tarragon or chervil mixed with shrimp, crab, or lobster. Aioli and tarragon take this shrimp salad to a different level from ordinary shrimp salad. The aioli recipe from Epicurious.com is delicious and highly recommended, but if you don’t have the inclination to make the aioli from scratch, substitute the “quick aioli” recipe below and save yourself some time and effort. Lobster or crab are great substitutes for the shrimp. Experiment and make this special seafood salad your own!

Aioli Shrimp Salad with Tarragon
Serves 2-3

Ingredients

• Kosher salt

• 8 ounces shrimp (either salad shrimp or 21-25 count shrimp chopped)

• ½ cup Aioli recipe (see *Note)

• 2 tablespoons celery

• 1 ½ tablespoons red onion

• 1 teaspoon dried tarragon (1 tablespoon fresh)

• ½ teaspoon Old Bay spice

• 2 tablespoons celery

• 3 teaspoons minced gherkins or sweet relish

• Optional: kick-it-up-a-notch with a garnish of minced red Serrano pepper.

Preparation:

1. Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt (optional: throw in a bay leaf, a few black peppercorns and a few red pepper flakes)

2. When the water comes to a boil, add the shrimp and poach for 2–3 minutes. Drain and transfer shrimp to a medium bowl of ice water to cool.

3. Whisk aioli, celery, tarragon, red onion, Old Bay spice, and gherkins (or sweet relish) in a medium bowl to blend; season to taste with salt and pepper.

4. Chop the shrimp into small pieces (about 1/3-inch) and add to the bowl with the aioli mixture. Stir to coat. (The shrimp salad can be made 1 day ahead, covered and chilled in the fridge.

Serve the shrimp salad on a bed of lettuce or a toasted roll or slice of good bread.

Wine Pair: Chablis, Sauvignon blanc, Vermentino, Albariño

*Note: If you don’t want to make your own aioli, you can easily make a “quick aioli” which tastes surprisingly like made from scratch aioli.

Quick Aioli

• 1/2 cup mayonnaise

• 1-2 garlic cloves (finely minced or grated and mashed to a paste with a pinch of salt)

• 1 tbs. olive oil

• 1/2 teaspoon Dijon mustard (optional)

• 3-4 teaspoon fresh lemon juice (to taste)

• Pinch of salt (to taste)

• Freshly ground black pepper (to taste)

Combine the ingredients and mix well.

https://www.bonappetit.com/story/what-is-aioli
https://www.epicurious.com/recipes/food/views/aioli-107026

Garlic Shrimp with Sauteed Greens →

Garlic Shrimp (Gambas al Ajo) is one of my favorite Spanish tapas. Paired with sauteed bitter greens or baby spinach and pine nuts, it's a delicious light meal you can have on the table in less than a half-hour. Place a couple of shrimp on a small mound of greens and serve as the first course to a larger meal. Add a thin pasta like Capellini, tossed with the sumptuous garlicky-sherry-olive oil sauce, topped with the shrimp and the sauteed greens on the side for a more substantial meal. As an appetizer, the shrimp can be served warm or at room temperature. Don’t forget the crusty bread to dip in the rich spicy sauce. Buen provecho! 

Serves 4 as a light meal or 6-8 appetizers
Ingredients:

• 1/3 cup olive oil

• 4 cloves garlic, cut into thin slices

• 1 bay leaf

• 1/4 teaspoon dried red pepper flakes

• 1 pound large shrimp, shelled

• 1 1/4 teaspoons salt

• 1/4 teaspoon fresh-ground black pepper

• 3 tablespoons dry sherry

• 2 tablespoons lemon juice

• 3 tablespoons chopped fresh parsley

Preparation:

1. In a large frying pan, heat the oil over moderate heat. Add the garlic, bay leaf, and red pepper flakes and cook for 3 minutes, stirring occasionally.

2. Add the shrimp, salt, and black pepper to the pan and stir to combine. Cook, stirring occasionally until the shrimp are just done, 4 to 5 minutes.

3. Stir in the sherry, lemon juice, and parsley.

FISH ALTERNATIVES: Squid would be delicious with the garlic sauce. Cook it quickly (for about two minutes), or it will become tough and rubbery. Sea scallops are another alternative; cook them for about two minutes per side, without stirring, so they brown nicely.

Wine pair: sauvignon blanc, rosé, Vermentino, or an albariño would work nicely.

Adapted from: https://www.foodandwine.com/recipes/shrimp-in-garlic-sauce

Barbecue Scallops Wrapped in Prosciutto →

This recipe for Barbecue Scallops Wrapped in Prosciutto complements Gingery Grilled Vegetables perfectly and will wow your family and friends. The bourbon-barbecue sauce adapted from a recipe by Steven Raichlen at Epicurious.com is the best barbecue sauce I have tasted.

Serves 4
Ingredients:

• 16 large scallops (preferably air-chilled)

• 4 bamboo skewers-soaked in water for at least a half-hour

• 8 slices of prosciutto cut in half lengthwise

• Barbecue sauce (the sauce recipe below is highly recommended, but you can sub bottled sauce)

Preparation:

1. Rinse and dry the scallops and remove the tough whitish muscle on the side of the scallops.

2. Wrap a piece of prosciutto around each scallop and secure the prosciutto by threading the scallop through the prosciutto onto a skewer. Thread 4 scallops with prosciutto onto each skewer.

3. Brush the skewered scallops and prosciutto with barbecue sauce.

4. Heat your grill to medium-high heat

5. Once the grill is to temperature, oil the grill grates so the scallops don’t stick to the grates.

6. Grill the scallops for 2 minutes per side turning once. (total 4 minutes)

7. Brush the scallops once more with sauce before serving.

The Best Barbecue Sauce

• 1/2 cup ketchup

• 1/4 cup Bourbon

• 1/6 cup apple cider vinegar

• 1/2 cup molasses

• 1/2 cup brown sugar

• 1 tablespoon yellow or brown mustard

• 1/2 shallot or 2 teaspoons onion powder

• 2 cloves garlic minced or 1/2 teaspoon granulated garlic powder

• 1/4 teaspoon red pepper flakes

• 1/8 teaspoon cayenne

• 1/4 teaspoon chipotle (or ancho) chili powder (or more to taste)

• 1 tablespoon Worcestershire sauce

• 1 Bay leaf

Preparation:

1. Saute the shallot and garlic.

2. Combine all ingredients in a saucepan over low heat, stirring occasionally, and simmer for 20 minutes. When finished the sauce should be a bit thin, but not watery. Allow to cool. Remove the Bay leaf.

3. Store in an airtight container and refrigerate. The sauce is better if allowed to sit for a day.

*Note: the recipe as written yields a mild to medium-hot barbecue sauce. If you want to”kick-it-up-a-notch” increase the cayenne to ¼ teaspoon and the chili powder to ½ teaspoon, or more to taste.

Wine pair: as written the recipe would pair well with a light wine like a fruit-forward Sauvignon Blanc or Dry Riesling, or fruit-forward Rose. If you prefer your sauce spicy-hot, you might want to try a Riesling or Gewürztraminer.

Adapted from: https://www.epicurious.com/recipes/food/views/Bourbon-and-Brown-Sugar-Barbecue-Sauce-359849?print=true @steven raichlen

Grilled Shrimp →

This savory, flavorful grilled shrimp recipe is adapted from the baked Spicy Cajun Shrimp recipe on this site. Serve the grilled shrimp with refreshing Water Melon Salsa and marinated grilled veggies. Summertime and the grillin’ is easy!

Serves 4
Ingredients:

• 1/2 cup olive oil

• 1 tablespoon Cajun or Creole seasoning (this yields a mildly spicy marinade)

• 2 tablespoons fresh lemon juice

• 2 tablespoons chopped fresh parsley (or cilantro)

• 1 teaspoon minced serrano or jalapeño chile

• 1 tablespoon honey

• 1 tablespoon soy sauce

• 1 pound uncooked large shrimp, shelled, deveined

• lemon wedges (optional)

Preparation:

1. Combine the first 7 ingredients in a baking dish. Add shrimp and toss to coat. Cover and refrigerate for 1 hour.

2. While the shrimp are marinating, soak some bamboo skewers (figure about 4-5 shrimp per skewer)

3. Preheat your grill while you thread the shrimp on the skewers by piercing through the head end and through the tail end.

4. Oil the grill grates and grill the shrimp 2 minutes per side.

Adapted from: https://www.epicurious.com/recipes/food/views/spicy-baked-shrimp

Blackened Scallops, Asparagus, and Tomatoes with White Balsamic Reduction →

“Blackening” meat or fish is the cooking technique made popular by New Orleans chef Paul Prudhomme back in the late 1970’s. Today the “blackening” technique is still extremely popular in restaurants across the country, but for many it remains outside of the realm of “home-cooking”. I love blackened scallops and have gone through many attempts to develop my own kitchen technique to produce the blackened scallops you get in many restaurants in Cajun country and in some better restaurants elsewhere. Simply put, “blackening” happens when any dense meat or fish is dipped in (or brushed with) butter, dredged in blackening spice, and seared on an almost red-hot cast iron frying pan. The desired blackened (not burned) crust develops from the milk solids from the butter and the spice mix coming in contact with the super-heated iron pan. The process creates a lot of smoke, so I recommend you blacken your scallops, or fish, or steak on the grill outside so you don’t set off the fire alarms in your house. Put your cast iron pan on the hot grill for a good 10 minutes before you start to cook. All the traditional spice mix recipes I have researched call for varying measures of paprika, salt and pepper, garlic powder, onion powder, oregano, and thyme along with a large dose of cayenne. For this recipe, I have reduced the amount of cayenne to make it accessible for folks (like my wife) who like but can’t tolerate extremely spicy-hot food. For those, like me, who smile while our eyes are tearing and our brows begin to sweat when eating some very spicy dishes, start by doubling the cayenne in my recipe. If that doesn’t do it for you, go full bore and add a full tablespoon of cayenne like most of the blackening recipes call for. There’s a fine line between enjoyment and culinary-sado-masochism. To each his- or her-own. Bon appétit et laissez les bons temps rouler.

Serves 4
Ingredients:

• 12 large scallops (preferably “dry” not “wet” scallops treated with sodium tripolyphosphate)

• 12 asparagus spears (trim two or three inches off the tough end of the stalk)

• 3-4 plumb tomatoes sliced ¼ inch thick

• 1 cup white balsamic vinegar

• 2 tablespoons minced shallot

• 1 tablespoon brown sugar

• Blackening Spice (recipe below)

• ½ stick of butter melted

Preparation: Either buy or make your blackening spice (recipe below)
Put your cast iron fry pan on your hot grill for about 10 minutes to get it super-hot.

1. Steam the asparagus for about 3 minutes for “tender-crunchy”. Rinse in cold water to stop the cooking; dry and set aside.

2. Rinse and slice the tomatoes so you have 3-4 slices per person.

Make the balsamic reduction:

1. Bring the white balsamic vinegar to a boil in a small sauce pan and reduce heat to medium.

2. Add the minced shallot and brown sugar and reduce the liquid, stirring frequently, until you have about 1/3 to ¼ cup of syrup. (See *Note below)

3. Place 3-4 slices of tomato on each plate and top with three asparagus spears.

4. Drizzle lightly with the balsamic reduction.

Blacken the Scallops:

1. Melt the butter and cover a small plate with blackening spice adding more as needed.

2. One scallop at a time: dip in butter and lightly dip both sides of the scallop on the blackening spice. Collect the prepared scallops on a clean plate.

3. Lightly oil the surface of the super-hot fry pan. (you can use a quick spray of Pam or use a wad of paper towel to spread one or two teaspoons of oil on the surface of the fry pan. Be careful!)

4. Gently add up to six scallops at a time to the hot fry pan; cook 2 minutes without moving them before turning over for another two minutes. This should give you a good blackened crust on both sides without over-cooking the scallops. Loosely tent the cooked scallops on a plate and repeat the process with the remaining six scallops.

Place three scallops on top of the bed of asparagus and tomatoes and serve. (Optional: add a couple of drops of balsamic reduction on each scallop.)

*Note: the balsamic reductions thickens quickly as it cools. You can thin it out by adding one or two teaspoons of water to the pan and reheating over low heat stirring constantly.)

Emeril’s Essence_blackening spice adapted

Ingredients:
2 1/2 tablespoons paprika
1 tablespoons salt
2 tablespoons garlic powder
2 teaspoons black pepper
1 teaspoon white pepper
1 tablespoon onion powder
½ teaspoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Mix all the ingredients thoroughly. A spice grinder is helpful. Keep in a tightly closed container with your other spices.

https://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-3645101

https://www.npr.org/sections/thesalt/2015/10/09/447098722/chef-paul-prudhomme-will-live-on-through-his-restaurants-spices-and-books