01-18-10
Sea Scallops with Saffron Aioli
Makes 4 Servings
Ingredients:
1/3 cup freshly squeezed orange juice, plus 1 teaspoon zest
1/8 teaspoon (pinch) saffron threads
1/2 cup best-quality mayonnaise
Kosher salt
2 tablespoons olive oil
12 to 16 large sea scallops
Freshly cracked black pepper
Directions:
Put the orange juice and saffron in a small saucepan and bring to a simmer over medium heat. Cook for about 1 minute, until orange juice is infused with the saffron; stir in the zest and remove from the heat to cool slightly. Whisk the orange mixture and the mayonnaise in a small bowl until combined. Season with salt and set aside while you cook the scallops.
Heat the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and season well with salt and pepper. When the oil is rippling, add the scallops and sear, turning once, until golden brown but still opaque in the center, 2 to 3 minutes per side. Remove the scallops from the skillet to serving dishes, (3 to 4 per person), and drizzle with the aioli. Serve immediately.
06-21-09
Seared Sea Scallops on Sauteed Spinach with Hoisin Butter Sauce
Makes 6 Servings
Ingredients:
1/4 cup hoisin sauce*
2 tablespoons unseasoned rice vinegar
1/4 teaspoon hot chili sesame oil*
6 tablespoons (3/4 stick) butter, divided
1/4 cup chopped shallot (about 1 large)
1 tablespoon plus 1 teaspoon minced peeled fresh ginger
4 garlic cloves, minced, divided
1 serrano chile, seeded, minced, divided
4 5-ounce bags baby spinach
Coarse kosher salt
2 pounds sea scallops, side muscles removed
1 tablespoon peanut oil or vegetable oil
3/4 cup finely chopped spring onions or green onions (white and pale green parts only)
1/4 cup mirin (sweet Japanese rice wine)
Directions:
Whisk first 3 ingredients in small bowl to blend and reserve.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallot, 1 tablespoon ginger, 2 minced garlic cloves, and half of minced chile. Sauté until shallot is soft, about 2 minutes. Increase heat to medium-high and add 1 bag spinach. Stir until beginning to wilt. Add remaining spinach, 1 bag at a time, stirring between additions until just wilted. Season with coarse salt and pepper. Keep warm.
Sprinkle scallops with coarse salt and pepper. Melt 1 tablespoon butter with peanut oil in heavy large nonstick skillet over medium-high heat. Cook scallops until brown on both sides and just opaque in center, about 2 minutes per side. Transfer scallops to plate; tent with foil.
Add 1 tablespoon butter, spring onions, remaining 1 teaspoon minced ginger, 2 minced garlic cloves, and remaining half of minced chile to skillet. Sauté until onions begin to soften, 1 to 2 minutes. Add mirin and simmer until reduced to glaze, 1 to 2 minutes. Whisk in hoisin mixture. Reduce heat to medium-low. Whisk in 2 tablespoons butter. Season to taste with salt and pepper.
Divide spinach among plates. Top with scallops, dividing equally. Spoon sauce over and serve.
03-11-09
Moroccan-Spiced Scallops and Lentils
Makes 4 Servings
Ingredients:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 tablespoons olive oil, divided
1/2 cup chopped onion
2 1/2 cups (or more) vegetable broth
1 cup red lentils,* rinsed
1/4 cup chopped fresh cilantro plus additional for sprinkling
1 1/2 pounds sea scallops, patted dry
Directions:
Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Add 2 teaspoons spice mixture and sauté 30 seconds. Stir in 2 1/2 cups vegetable broth and lentils. Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes. Stir in 1/4 cup cilantro; season to taste with salt and pepper.
Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side.
Top lentil mixture with scallops and sprinkle with additional cilantro.
NUTRITION INFORMATION: Per serving: 395calories; 10g fat; 24g carbohydrate; 8g fiber;