Tag Archive for 'scallops'

29
May

Food Play - 1

singleguychef By singleguychef 5 Comments
Categories: General, Menus and Recipes Tags: , , , , , , , , , , , , .

Inevitably, someone at the office is going to ask, “So what did you do for Memorial Day weekend?” My response, “I cooked.” Not too long ago, I decided that I was going to start playing around a bit more and trying some different dishes. Thus, this first of what I hope to be a series of “Food Play” entries.

Well, I didn’t have many tasters around this weekend. Some even left the country to avoid being guinea pigs. ;-) but I was more than happy to try the dishes out for myself but suddenly…*phone rings* It’s my sister.

“What are you doing this weekend?” she queries
“I am going to play around with some recipes.” I responded
“Well, what time do you want me over?” she laughed.
“Don’t know yet, I’ll let you know?” I said.
“Ok!” she cheerfully replied.

There is was, my hapless victim. My guinea pig. MUAHAHAHAHA!

So the follow up question from the co-worker, “What’d you make?” Well…

The Menu

Grilled Scallops with ginger, soy dressing and sea beans

Scallops wrapped with serrano ham and new baby potatoes with paprika vinaigrette

Scallops with black bean salad and salsa verde

Sea bass with ginger soy broth and ginger coconut rice

So here was the plan…I was going to wake up early, 7 a.m., head down to Eastern Market and get as many of the recipe items I could. 10 a.m. Still in bed. Groggy. Wondering, “Did I sleep past the alarm?” Change of plans…can’t make the breakfast paninni this morning…grab a bagel with cream cheese and lox, coffee and speed down there. Eastern Market gets nutty if you don’t hit it early. Mother Nature was on my side though. It was grey, dreary and rainy - weather that could deter the crowd. Yeaaah, no such luck. Donned with ponchos and toting their umbrellas, there were a LOT of people thinking the same thing I was thinking. Even the BBQ’ers were not deterred.

Late risers, like me. Still smokin1/4 pounder? Pffft, these guys are 1 pound each!It's a good crowd.

My bell pepper sourceeasternmarket0007.JPGOrganic carrots

“How’d they turn out?” Well…

I should have swapped the order in which the Spanish and Mexican scallops were served. The serrano and potatoes had a rich, deeper flavor profile than that of the black bean and salsa verde. Hey this is Food Play, I am not supposed to worry about that. :-P

Here’s my sister’s preference:
1. Mexican style scallop
2. Spanish style
3. Japanese/Asian style

Mine:
1. Spanish
2. Mexican
3. Japanese

Why’d the Japanese style end up last each time? I blew out the sea beans. Made the mistake of blanching them with salt and it made the dish too salty. I noted that in the recipe and just want to remind you here. I think next time, I’d add some cilantro and maybe some sesame seeds too. Do a quick sautee and finish them in the oven.

What about the sea bass? I’d do it the same again and with variations. The sourness of the bok choy and the sweetness of the coconut rice gave the dish an interesting profile of taste. The coconut rice is so flexible. My sister loved it. I think the next time I use it, it’ll be with a grilled finish along with a mango salsa.

Asian style scallopSpanish scallopMexican scallopSea bass ginger soy broth

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28
May

Scallops with black bean salad and salsa verde

singleguychef By singleguychef 0 Comments
Categories: Recipes Tags: , , , , , , , .

Ok, next stop is Southwestern / Mexican style for our Food Play-1. You’ll have some left ofter black bean salad and salsa verde with this one so snack on them with some blue corn chips. ;-)

Ingredients

Scallops with black bean salad and salsa verdeScallops:
3 fresh day boat Scallops
extra virgin olive oil
sea salt and black pepper

Salsa Verde:
1/2 cup of tomatillos, finely chopped
1/2 jalapeno, seeded and finely chopped
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1/2 TBs. of honey
Juice of 1/2 lime
1/4 cup of fresh cilantro, chopped
1 tsp. of parsley, finely chopped

Black bean salad:
1 15.5 oz. can of black beans, drained and rinsed
1 cup of assorted colored peppers, chopped.
1 1/2 TBs. of chopped red onions
1 TBs. of Jalapeno, chopped. Deseed if you don’t want it to be too hot.
1 1/2 TBs. of garlic, minced
3 TBs. of cilantro, chopped

Lime vinaigrette:
3 TBs of lime juice
1/4 tsp. of honey
2 TBs. of peanut oil
3 TBs. of olive oil
sea salt and freshly ground black pepper to taste

Preparation

1. Combine the lime juice and honey into a small bowl. Whisk in the peanut and olive oil to emulsify.
2. Add the black bean salad in a large bowl. Toss and add the lime vinaigrette.
3. Heat a medium sauce pan over medium heat and add 2 TBs. of extra virgin olive oil.
4. Saute the tomatillo, jalapeno and onion until they’re brown, approx. 8-10 minutes. Add the garlic and saute for 1 minute.
5. Season to taste with the honey, lime, sea salt and freshly ground black pepper.
6. Add the cilantro and parsley.
7. Heat a medium saute pan over medium/high heat. Add 2 TBs. of extra virgin olive oil.
8. Season the scallops with sea salt and freshly ground black pepper. Saute each side for approximately 2 mins.

Plating

1. Spoon the black bean salad onto a plate.
2. Add a scallop.
3. Top the scallop with some salsa verde.

Scallops with black bean salad and salsa verde

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28
May

Scallops wrapped with serrano ham and new baby potatoes with paprika vinaigrette

singleguychef By singleguychef 14 Comments
Categories: Recipes Tags: , , , , , , , , .

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

Scallops wrapped with serrano ham and new baby potatoes with paprika vinaigrette3 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.

Scallops wrapped with serrano ham and new baby potatoes with paprika vinaigretteScallops wrapped with serrano ham and new baby potatoes with paprika vinaigrette

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28
May

Grilled Scallops with ginger, soy dressing and sea beans

singleguychef By singleguychef 1 Comment
Categories: Recipes Tags: , , , , , , , , , .

This recipe was part of a, Food Play -1 series and is the Asian/Japanese entry. Grilling the scallops gives them a smoky, sweet flavor that contrasts nicely to the sea bean’s inherent salty sea tasting crunch.

Ingredients

Grilled Scallops with ginger, soy dressing and sea beansScallops:
3 large day boat Scallops
1 1/2 cups of sea beans

Sea Beans:
1 1/2 cup of sea beans

Dressing:
1 TBs. sesame oil
1 tsp. minced ginger
2 TBs. dark soy
1 TBs. cilantro
2 scallions

Preparation

1. Preheat your grill to high and bring 2 cups of water to a boil. Do not add salt to the water because sea beans are naturally salty. Season after they’re blanch if desired.
2. Brush the scallops with dressing.
3. Place the sea beans in the boil water and blanch for 2 mins. Remove the beans and shock in an ice bath or very cold water to stop the cooking. Strain and set aside.
4. Pour about 3 TBs. of the dressing in a small bowl. Place the scallops on the hot grill and after 1 minute. Dip the grilled side in the dressing and set back on the grill for another 1 minute. Repeat on the other side.

Grilled Scallops with ginger, soy dressing and sea beansGrilled Scallops with ginger, soy dressing and sea beansaGrilled Scallops with ginger, soy dressing and sea beans

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