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Posts Tagged ‘scallops’


Baccala alla Vicentina - Meatballs&Milkshakes

This year’s Feast of the Seven Fishes is probably going to be reduced by a couple courses to maybe 5 or even just 3. The important part of the Feast is that it’s an odd number of courses. The most traditional of my courses is the baccala alla vicentina, which is one of my favorites. After a long soak in water, the rock-hard dried cod is magically transformed back into fish and then gets cooked with potatoes and blended into an amazing spread. It’s not pretty while it’s cooking and the whole process is pretty smelly, but it turns into an amazing dish.

Bay Scallop Crudo with Tangerine - Meatballs&Milkshakes

Next up, bay scallop crudo with tangerine and sea salt and a bowl of shrimp bisque. The sweet bay scallops are slurped down with a tangerine juice reduction and some fruity extra virgin olive oil with a sprinkle of sea salt over the top. The bisque gets it’s flavor from sherry or marsala and if possible, homemade shrimp or seafood stock.

Spicy Crab Pasta - Meatballs&Milkshakes

I will most likely round out my Feast of the Seven (or Five) Fishes with some baked clams and a spicy crab pasta that has become a favorite. I’m hoping to get some really delicious dungeness or some other special crab to really take this one over the top for the holidays. Maybe I’ll even experiment with some lobster. Happy holidays!

For more Feast of the Seven Fishes ideas, check out last year’s menu.

And just to let you know, I’ve started a new Facebook page for Meatballs&Milkshakes, so you can follow the blog there! “Like” Meatballs&Milkshakes to keep up to date with recipes in your feed!

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This recipe was based on one I found by Jean-George Vongerichten from Food and Wine magazine. I’ve had a container of kaffir lime leaves in the fridge, and there’s only so much Thai curry I can make. Then I found this recipe where he slits the leaf and slides a scallop in the slit. I’m not sure if he had really large leaves or really small scallops, but I couldn’t even come close to making it work. No worries, a couple toothpicks through the leaves and all is well.

These are possibly the most tasty scallops I’ve made to date, but part of the accolades should go to the fish guy at the greenmarket because he has the sweetest scallops. The kaffir lime leaves give it a beautiful light citrus flavor, but you could probably substitute other leaves if you can’t find the kaffir. Just make sure not to overcook them! You can even eat them a little undercooked and they should be soft and succulent.

Kaffir Lime Scallops with Browned Butter

1/2 pound scallops

2 tablespoons butter

1 tablespoon olive oil

2-3 kaffir lime leaves per scallop

1 teaspoon aleppo pepper or cayenne pepper

1 teaspoon chives, minced

salt

Skewer the kaffir lime leaves around the sides of the scallops, making sure the flat sides are still exposed so you can get a nice brown on them. Sprinkle with the aleppo or cayenne and some salt to taste. Warm the butter and oil in a frying pan until the butter starts to brown (but be careful not to let it burn). Gently place the scallops in the pan and allow to brown fully on one side before turning (about 2 minutes). Flip them gently once browned and add the chives to the butter. Cook for another minute and then they’re done! Remove leaves at the table before eating, they’re not really edible.

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I won a box of avocados from Serious Eats a couple weeks ago, and I’ve been working on some recipes with them. This avocado pesto worked well with this whole wheat fresh pasta, and also as a topping for some deliciously sweet scallops from the farmers market. The avocado gives it a creaminess and richness that you don’t expect, and the lime juice gives it a little tart bite. I still love pesto genovese, but this was a nice change.

Avocado Pesto

1 avocado

2 limes zested and juiced

1/4 cup pine nuts

1/4 cup grated parmesan

1 cup arugula

1 cup basil

3 tablespoons olive oil

1 garlic clove

Combine all the ingredients together in a blender or food processor and blend. I like to put the cheese and nuts in first to make sure they get ground up before you introduce the other ingredients, otherwise you might get pieces of cheese or nuts that stay whole in the final sauce. Spoon onto scallops, toss with pasta, or use in any way you might use regular pesto!

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Seared scallops are one of my favorite things, and I make them a lot. My recent favorite was the scallop crudo I made a couple weeks ago, it was amazingly delicious and will definitely show up on a dinner party menu soon. Today I picked up some at the farmers market, and made a quick lunch. I already had the piquillo pepper sauce left from a previous dinner and some baby spinach that I needed to use.

Seared Scallops over Spinach with Pine Nuts

1/2 pound scallops, dried and seasoned

2 tablespoons olive oil

1/2 bag baby spinach

1 tablespoon garlic, minced

1 tablespoon sherry vinegar

1 handful toasted pine nuts

Sear the scallops in a hot pan with half the olive oil. Once they start to brown (about 4 minutes), flip to finish on the other side for another 2 minutes.

Meanwhile, saute the garlic and spinach in the remaining olive oil in another pan. Add the sherry vinegar and some salt to season. Cook for a minute and add the pine nuts. Remove to a plate and arrange the scallops over the top.

Piquillo Pepper Sauce

1 cup piquillo peppers (a spanish sweet red pepper roasted and canned or bottled)

1 teaspoon sherry vinegar

1 tablespoon extra virgin olive oil

1 tablespoon honey

1 teaspoon salt

1/2 teaspoon pepper

Combine all the ingredients in a blender and blend. Taste to make sure the seasoning is correct, depending on the amount of salt in your peppers, you may need to add more or less.

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These scallops are really easy, but they don’t really look it. And they actually have 2 sauces, you could do one or the other or both. It’s a great weeknight dinner, but it looks fancy enough for any occasion.

Scallops are my go-to when I don’t want to spend all night cooking, plus they’re just so delicious. I keep a couple scallop shells that I use as plates for them when I’m having them as a first course.

Citrus Scallops

(this recipe is for 2, but it’s easy to expand- just add more scallops)

1/2 pound scallops

1 lemon

2 tablespoons honey

3 tablespoons olive oil

salt and pepper

Salt and pepper the scallops (dry them off first!) and put them into a hot pan with 1 tablespoon of the olive oil. Don’t move them until they are golden brown, about 2 minutes. Flip them over to brown on the other side.

Meanwhile, make the vinaigrette by juicing the lemon and adding the honey and the remaining olive oil. Whisk everything together and pour over the scallops. Let them cook for the last minute with the vinaigrette, so it cooks down a bit and thickens. Remove to plate. Optional: drizzle with the pomegranate-raspberry glaze.

Pomegranate-Raspberry Glaze

1/2 cup pomegranate juice

1/2 cup red wine

1 tablespoon raspberry jam

Combine the ingredients in a saucepan and reduce by half, until it thickens but can still be drizzled. Optional: strain the glaze through a sieve to remove the raspberry seeds.

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