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.

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.

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. 

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.

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

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

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

Scallops with Apple-Brandy Cream Sauce and Spinach →

Impress your family and friends with this recipe from Epicurious 2005. It is one of my all-time favorite scallop recipes and is super easy to prepare. The sweet and savory Calvados apple-brandy cream sauce complements the tender sweet scallops and provides a counterpoint to the slightly bitter spinach.

Makes 4 main servings or 6 starter servings
Ingredients:

• 1 1/2 tablespoons extra-virgin olive oil, divided

• 1 large shallot, minced

• 1/3 cup Calvados (Apple Brandy)

• 1 cup heavy whipping cream

• 12 large sea scallops, patted dry (if possible buy “dry scallops”)

• 1/2 tablespoon vegetable oil

• 1/2 cup fresh unfiltered apple juice

• 1 teaspoon chopped fresh thyme

• 1 large garlic clove, minced

• 1 9-ounce bag spinach leaves

• pinch of red pepper flakes (optional)

• pinch of nutmeg (optional)

• 2 teaspoons of grated lemon zest (optional)

Preparation:

Make the Sauce:

1. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add shallot; stir 30 seconds. Add Calvados (be careful the apple-brandy may ignite); boil 30 seconds. Add cream and a pinch of nutmeg; boil 2 minutes. Transfer sauce base to bowl. (Sauce base can be made 2 hours ahead. Let stand at room temperature.)

Sear the Scallops:

1. Preheat oven to 300°F. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. The pan should be very hot; don’t over-crowd the scallops (about 6 scallops).

2. Cook until brown, about 2 minutes per side. Transfer to a rimmed baking sheet; tent and place in the oven to keep warm. Repeat with the remaining scallops.

3. Add apple juice and thyme to a hot skillet. Boil 1 minute, scraping up brown bits. Add sauce base; bring to a boil.

4. Pour any collected juices from the baking sheet with scallops on it into the sauce in the skillet. Boil until thickened, about 2 minutes. Season with salt and pepper; remove from heat.

Saute the Spinach:

1. Heat the remaining 1 tablespoon olive oil in a large saucepan over medium-high heat. Add garlic and stir 30 seconds. Add a pinch of red pepper flakes; add spinach and lemon zest; toss until barely wilted and still bright green, about 2 minutes. Sprinkle with salt and pepper. Using tongs, mound spinach in the center of plates, dividing equally.

2. Arrange 2 or 3 scallops atop the spinach on each plate. Spoon sauce over scallops and serve immediately.

Serve with white rice or Sukoyaka 8 Grain Mix.

Wine pairing: the classic wine choice for scallops and a cream sauce is Chardonnay, White Burgundy, or Chablis. A softer Sauvignon Blanc from the French Loire Valley also works. Avoid overly acidic or minerally wines.

https://www.epicurious.com/recipes/food/views/seared-scallops-on-spinach-with-apple-brandy-cream-sauce-233377

Shellfish in Cajun/Creole Cream Sauce →

Among the hundreds of foods available at New Orleans Jazz Fest, one of the perennial favorites is Crawfish Monica. The original Crawfish Monica recipe developed by Chef Pierre Hilzim was named after his wife Monica Davidson and is a closely guarded secret. Like many great recipes, there are many versions out there. This one posted by @ WWOZ 90.7 FM New Orleans is very good! Since it’s difficult to find crawfish up here in the north-country, I adapted the recipe to use shellfish that are more available outside of “crawfish country”. Laissez le bon temps rouler!

Serves 4
Ingredients:

Photo c. foodblogchef 2020

• 1 pound dry pasta; rotini is the traditional choice, but any pasta that will hold the delicious rich sauce will work.

• 2 tablespoons olive oil

• 4 tablespoons butter

• 1 pound of any combination of crawfish tails, langostinos, small shrimp, chopped lobster, or scallops

• 1/2 pint heavy cream

• 4 garlic cloves, chopped

• 1 bunch of scallions, separated into the white bottom and green top parts

• 1/4 cup flat-leaf parsley

• 2 tablespoons cajun/creole seasoning

• 1/4 cayenne pepper (more to taste)

• 1/2 teaspoon kosher salt

• a squeeze of fresh lemon juice (optional)

• 1/4 teaspoon ground nutmeg (optional)

Preparation:

1. In a cast-iron or other shallow pan melt the butter in the olive oil over medium heat.

2. Finely chop the white parts of the scallions and garlic, then saute them for several minutes in the olive oil/butter mixture.

3. Add the nutmeg, cayenne, and creole seasoning. Saute for about a minute to allow the seasonings to bloom.

4. Add the heavy cream and cook over medium-low heat until the sauce reduces and thickens, 5-10 minutes.

5. Add the shellfish to the sauce and cook for 3-4 minutes more. (Optional: add a squeeze of fresh lemon juice and mix to incorporate.)

6. Meanwhile, cook the pasta according to the package instructions. Drain.

7. Add the sauce and shellfish to the pasta, along with the chopped parsley and green onion tops, mix well, and serve.

Wine pairing: recommended wines to try are Loire Valley Sauvignon Blanc, White Burgundy, Chardonnay, Viognier, White Rhone, or a dry Riesling.

Recipe adapted from: “Crawfish Monica” posted by WWOZ 90.7 FM New Orleans
Shared by William Seibert @ shelburnefallscork1
Kajun Kettle Foods: http://www.crawfishmonica.com

Seared Scallops with Romesco Sauce →

Rich colorful Romesco sauce features almonds, olive oil, peppers and tomatoes….ingredients widely used in Spanish cuisine. It’s not surprising almonds and olive oil are popular ingredients in many Spanish dishes: Spain is the number one producer of olive oil in Europe and second to the United States in producing almonds. Serve the sauce with fish or shellfish and/or grilled vegetables, or on crostini. It is also an excellent dip for crudités (assorted raw vegetables).

Romesco Sauce

Yield: about 2 cups

Ingredients:

• 1 medium red pepper, and

• 1 orange or red Cubanelle pepper roasted, peeled, seeds and membranes removed

• 3 medium tomatoes or 4 Roma tomatoes (about 3/4 pound)

• 2 thick slices (about 2 ounces) baguette or country-style bread, crusts removed, lightly toasted

• 2 large garlic cloves, peeled

• ½ cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts (I use ¼ c. of each)

• 1 to 2 teaspoons pure ground smoky ancho chile powder, or regular chili powder to taste (*Note: 1 tsp. is mild; 2 tsp. has a bit of heat)

• 1 tablespoon chopped fresh Italian parsley

• 1 teaspoon sweet paprika or Spanish smoked paprika (pimentón) (*Note: use regular paprika if you use smoky ancho chili powder; use the smoked pimentón with regular chili powder.)

• Salt, preferably kosher salt, to taste

• Freshly ground pepper to taste

• 2 tablespoon sherry vinegar

• ¼ to ½ cup extra virgin olive oil, as needed

  (*Note: Romesco will keep for a few days in a tightly sealed glass container in the fridge.)

Preparation:

Preheat the broiler and cover a baking sheet with foil.

1. Lightly toast the bread and nuts and set aside.

2. Cut the tomatoes in half, core and seed them; do the same with the peppers and quarter them.

3. Place the tomatoes and fresh peppers skin side up on the baking sheet and place under the broiler at the highest setting. Broil for two to four minutes, until skin is charred. Remove from the heat, transfer to a bowl and allow to cool. The skins on the tomatoes should peel off easily; you may have to scrape off the pepper skins after a few minutes. (see *Note about peppers)

4. Add the garlic cloves to a food processor and process until the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder to the bowl and process to a dry paste.

5. Scrape down the sides of the bowl and add the peppers, tomatoes, parsley, paprika, salt and pepper and process until smooth.

6. With the machine running on slow, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and adding more until you achieve the consistency you want. Increase the speed and process until well mixed and scrape into a bowl.

7. Taste and adjust seasoning, adding salt or chile as desired.

8. Allow the sauce to stand for an hour or more at room temperature to meld the flavors before using.

9. Left-over sauce will keep in the refrigerator in a tightly closed container for several days.

*Note: if you don’t want to bother roasting, peeling, and seeding the peppers, an acceptable substitute is a 12 ounce jar of Roasted Peppers, drained and patted dry. Proceed as above.

Seared Scallops:

Serves 4

1. Use 12 large sea scallops, preferably flash frozen, to avoid the bitter taste of chemically treated scallops.

2. Pat the scallops dry and salt and pepper them.

3. Heat a heavy frying pan like a cast iron skillet until it is very hot. (Your seasoned cast iron pan will begin to smoke.)

4. Add 1 tablespoon of olive oil, swirl the oil in the pan and add 6 scallops, cooking without moving the scallops for 2 minutes per side. Flip the scallops and cook for an additional 2 minutes. This should ensure a nice seared crust on the scallops without over-cooking them.

5. Remove the scallops to a platter and tent; repeat the process above with the remaining 6 scallops.

Prepare the plates:

Spoon 3-4 tablespoons of Romesco onto a small plate, top with 3 scallops on each plate.
Garnish with a few strands of green Japanese Salad for added color and texture. (optional)
Serve with a crusty bread to dip in the delicious sauce.

A Spanish Albariño or Verdejo, or a light Italian Vermentino, a soft Sauvignon Blanc, or even a slightly effervescent Portuguese Vinho Verde pair well with this dish. Salud!

Adapted from: https://cooking.nytimes.com/recipes/1016089-martha-rose-shulmans-romesco-sauce