I’ve been beginning to recognize a theme in this first installment of Food Play-1. All the dishes have been
quick to make, taking 30 minutes or less. This dish stems a quick dashi soup I make that’s infused with simple flavors.

Ingredients

Ginger soy broth:
2 cups of water
1 cup dry white wine
2 TBs. of cider vinegar
1 TBs. of soy sauce
1 2″ piece of ginger, peeled and cut into slices
2 tsp. of salt or to taste
1/2 tsp. of freshly ground black pepper or to taste

Sea bass:
3 six oz. pieces of sea bass fillet
1 cup of chopped bok choy
4 oz. shiitake mushrooms, thinly sliced
1 red pepper, seeded and sliced
1 carrot, sliced on a bias
3 scallions, sliced on a bias
1 stalk of celery

Coconut rice:
1/4 cup of butter
5 garlic cloves, minced
2 1/2 TBs. ginger, minced
1 1/2 cups of long grain white rice
1 cup of coconut milk
2 cups of water
1 TBs. of sea salt or to taste 3 cups of coconut rice.
freshly ground black pepper to taste

Preparation

Coconut Rice:
1. In 2 quart saucepan, melt the butter over medium heat.
2. Add the garlic and ginger for approximately 2-3 minutes. When you start smelling the ginger and garlic, you’re golden.
3. Add the rice and stir to coat evenly for about 1 minute.
4. Add the coconut milk, water, salt and pepper. Bring to a boil
5. Reduce the heat to low simmer, cover and cook for about 25 minutes.
6. Let the rice stand for 5 minutes. Fluff and serve.
7. While the rice is cooking, prepare the sea bass.

Sea bass:
1. Preheat the oven to 325°F
2. Combine the water, wine, vinegar ginger in a saucepan over medium heat. Bring to a boil and simmer, season with sea salt and freshly ground pepper to taste. Remove the ginger.
3. Thinly slice the bok choy, shiitake and red pepper.
4. Slice the carrots, celery and scallions on a thin bias.
5. Place the vegetables in a large baking dish.
6. Season the sea bass with sea salt and freshly ground black pepper. Set the fish on the vegetables and pour the broth over the fish and vegetables.
7. Cover with aluminum foil and bake in oven until fish is opaque. Approximately 12-15 minutes.

Plating

1. Spoon a mound of rice in the middle of a pasta bowl or wide bowl.
2. Place sea bass fillet on top of rice.
3. Ladle some of the broth and vegetables around the rice.
4. Ladle some broth on top of the fish.

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The second entry for the Food Play -1. Going to Spain this time with a great Serrano ham and paprika vinaigrette. Deb, from smittenkitchen.com actually gave me the idea of using the vinaigrette with potatoes. It’s the same dressing used in the Salad Sevillana recipe.

Ingredients

3 fresh day boat scallops
3 slices of serrano ham
2 cups of baby red and purple potatoes
3 TBs. of sherry vinegar or champage vinegar
1/4 cup of chopped shallots
1/4 cup of butter
extra virgin olive oil
sea salt and freshly ground black pepper

Paprika Vinaigrette:
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper

Preparation

1. For the vinaigrette, combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)
2. Place the potatoes in a medium sauce pan and fill with cold water to cover the potatoes. Add 1 TBs. of salt to water and boil until potatoes are just fork tender. Drain and cut into 1/4″ rounds. Toss with paprika vinaigrette to taste and season with sea salt and freshly ground black pepper.
3. Preheat a medium pan on medium-high heat. Add 1 TBs. of olive oil and coat the pan.
4. Wrap the scallops with serrano ham and use a toothpick to secure the ham. Season with sea salt and freshly ground black pepper. Saute the scallops 1-2 mins. per side depending on thickness. The scallops I had are 2″ thick so it was 2 mins. per side. Remove from pan and set aside.
5. Keep the pan hot, deglaze with sherry vinegar and make sure to scrape up the little brown bits.
6. Add the shallots and saute for 2 mins.
7. Add the butter and keep the heat on until the butter begins to foam and turn a nutty brown color. Turn off heat.

Plating

1. Place a scallop on each plate and stack a mix of potato rounds.
2. Drizzle with paprika vinaigrette and brown butter sauce.

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