Scallop

Zucchini Ribbon Salad with Seared Scallop

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Zucchini Ribbon Salad with Seared Scallop

This is a warm, satisfying salad. It’s a dish that tastes as wonderful as it makes you feel healthy. The entire dish may be 300 calories total – and most of that is olive oil. I added very thinly shaved apple to brighten the dish and help bring out the scallop’s sweetness. I was out of fresh lemons that day, but feel free to use a (very little) bit of zest to really brighten the flavor of the veggies.

The scallops I bought for this dish were HUGE!! I have never seen U-10s this big. They were more like U-6 scallops. And they also happened to be some of the driest scallops that I have been able to buy away from the coast. Ergo, the size made one per person a perfect portion. Lucky for me D doesn’t eat fish so I ate both….they were glorious.

Zucchini Ribbon Salad with Seared Scallop

Serves two (or one in Andiland)

 

One Zucchini, sliced lengthwise into thin ribbons
Three cups Baby Spinach
One large shallot, thinly sliced
Two Garlic cloves, finely minced
Two Large U-10 scallops
About a cap full of white wine (optional)
One-Half Pink Lady Apple, very thinly sliced with a peeler
Fresh Squeezed lemon to taste

Wrap the scallop in a paper towel and let drain for at least a half hour. Prepare veg whilst the scallop dries out. In a large skillet (or cast iron), sauté the garlic and shallots with a bit of olive oil. After about seven minutes, hit the pan with a (very) small amount of white wine and add spinach. Allow spinach to wilt just slightly and then add zucchini ribbons., add a pinch of salt, a good amount of fresh ground pepper, . Meanwhile, heat about a tablespoon of olive oil over a medium high heat and add scallop that has been dusted with salt and pepper. Cook for two minutes per side (the scallop should have a nice brown caramelization on it).  Spoon the greens onto a plate, top with scallop and shaved apple.

Sweet Corn Risotto with Scallop, Bacon-Corn Ragu, and Crispy Leeks

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In case you ever wonder what girl’s night consists of in Andiland, well, this is it. I made this dish for my most recent (and much needed) girls night at the aptly dubbed “Andi’s Cocina.”  I have to say thank you to Sarah for helping with the task of stirring! Thanks to her, this was the first time that I have EVER had the risotto finished before other elements of the dish. This was just a perfect get-together-and-catch-up dinner that we all enjoyed very much. The ragu, can be made in advance and warmed up right before serving, was the perfect compliment to the sweet corn and slightly sweet scallop. I topped everything with crispy leeks for a nice texture contrast.

Sweet Corn Risotto with Scallop, Bacon-Corn Ragu, and Crispy Leeks

Serves Four

One recipe Sweet Corn Risotto
One recipe Bacon-Corn Ragu
One recipe crispy leeks
Four scallops
Salt
Pepper
Fresh Basil, chiffonade (or other herb of choice)
Butter

Enlist the help of a hungry friend and prepare the risotto, asking your hungry friend to stir the rice. Once the risotto is about 15 minutes from being done (for one cup about 45 minutes but this depend on oven type – look for creaminess and taste to determine cooking length), prepare the bacon-corn ragu and heat oil for leeks. Once the ragu is done, transfer to a bowl and heat a half-tablespoon of butter (or oil) over a medium heat heat. Salt and pepper the scallops (after you have patted them well dry) and sear on each side for about a minute and a half to obtain a nice brown top. Plate the risotto, then top with one scallop, then spoon the bacon over the scallop and top with a handful of crispy leeks. Dress with fresh basil and serve immediately.

Sweet Corn Risotto

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Well folks, I am running out of things to be grateful about this summer.  This has everything to do with the fact that we just broke the record for the number of days over 100 yesterday.  The heat is literally erasing summer’s previous amazingness from my memory. The fond memories of Lake Austin, walking Town Lake, tennis, pool parties, cook outs, warm summer nights on a patio, melons, strawberries, and corn are fading away as we slowly disintegrate from the heat. Basically, unless you are physically submerged in water – cold water at that – you have to stay inside. On the bright side, inside we have stoves and central air. So, as I find myself seeking the familiar, I find myself day-dreaming about corn. This was a risotto that I had been wanting to try out for a while, and I am so glad I did. It was superb and made this record-breaking summer a bit more bearable for a little while. You can pair this with whatever you like or serve it on its own with a simple salad. I chose to make a dish of the risotto, U-10 scallops, a lovely Bacon-Corn Ragu, and Crispy Leeks.

Risotto can be tricky and can make you think it is a feat, but really it just takes effort and knowledge. NEVER add cream to your risotto, risotto gains its creamy texture from the breakdown of proteins around the rice. Every step of making risotto is vital in breaking these down (toasting, stirring, warm liquid being added in small amounts, more stirring, etc). So be patient, and cook with love. The end result of risotto is a rich, creamy, comfort food that is hard not to want to make every night. A good risotto will expand on your plate when you spoon it down. Just FYI.

Note: I made a corn stock and added in corn puree to really capture the corn flavor (in addition to incorporating corn kernels). Both ingredients can be made ahead and used within a couple of days. Alternately, you can make do without either. Risotto will take some time, so be prepared. This is a better dish to make on the weekends, and the leftovers are fantastic.

Sweet Corn Risotto

For the Broth:

Two Quarts Chicken or Vegetable Broth (or water)
One large white onion, quartered
Six Roasted Corn cobs, halved
Three Corn Husks
Five cloves garlic, gently smushed
One tablespoon thyme leaves

Place corn into an oven heated to 350 F and roast for approximately 30 minutes (a little under won’t hurt). Peel down the husks and allow to cool so that the corn can be handled. Remove the kernels from the cob (trying to get as much milk as the cob has to give). Reserve the kernels and milk in a bowl and set aside. In a large stock pot, boil 2 quarts of chicken or vegetable stock or water. Once boiling, add the roasted cobs, about half of the husks, a large onion, 5 cloves garlic, and a few sprigs of thyme. Reduce heat and simmer for a few hours to make stock. Once done, strain well and reserve liquid.

For the risotto:

One cup Arborio Rice
One cup White wine
Two quarts corn stock (or chicken stock)
One slice of pancetta (about 1/8 inch thick), cut into small dice
One white onion, finely diced (can also use shallots or yellow onion)
Four cloves garlic, minced (optional)
Three tablespoons butter
One cup Parmesan or Pecorino Cheese
One cup Sweet Corn Puree
Squeeze of lemon (optional)
Black Pepper
Pinch Salt

Heat a bit of oil in a large pan or dutch oven. Once a high heat is achieved, throw in the pancetta and cook until fat is rendered and the bacon is crispy. Remove pancetta to a napkin lined plate, reduce heat and after a few minutes add the butter to the pan. Once melted, add garlic and onion (season with a pinch of salt) and cook a few minutes, then add risotto and allow to toast (make sure that the risotto is spread over the pan surface to toast evenly). Toast for a minute or two, then stir and toast for a minute or two more. Hit the pan with one cup of the wine.

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Heat a bit of oil in a large pan or dutch oven. Once a high heat is achieved, throw in the pancetta and cook until fat is rendered and the bacon is crispy. Remove pancetta to a napkin lined plate, reduce heat to medium and after a few minutes add the butter to the pan.  Add onion (or shallots) and garlic and sauté until tender, about 5 minutes. then add risotto and allow to toast (make sure that the risotto is spread over the pan surface to toast evenly). Toast for a minute or two, then stir and toast for a minute or two more. Hit the pan with one cup of the wine.  Add one cup of wine and stir until evaporated. Once most liquid is absorbed, add about three-quarters of a cup of broth and simmer until absorbed, stirring frequently to constantly. Repeat until broth is gone and risotto is creamy and tender; you may need to warm more broth or use more wine than stated to fully cook the risotto.  Stir in the corn puree and the corn kernels. Stir in cheese and remaining tablespoon of butter. Taste and then season with salt and pepper, and a small squeeze of lemon. Serve immediately.

Seared Scallop with Sweet Corn Puree and Avocado-Watermelon Relish

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With the week off of work, I really should be gracing the gym with my presence for seven hours a day. Instead, I am cooking amazingness and not helping my clothes fit better. This lovely little plate of pure delight was my lunch yesterday. Yes, I spoiled myself and it was incredible. The summer melon and corn sing sweetly and are the perfect complement to the subtly sweet scallop. The jalapeno gives it that little kick that takes your mind away from the sweetness and the avocado lends a richness and all together…well…you know where this goes. It was fantastic; a light, crisp, perfect lunch. I wish I could cook lunch at home every day! If you have the time to make fried leeks or fried shallots, I would highly suggest it so that you have a nice textural contrast. Though I made this for lunch, it would be a perfect dinner as well. From start to finish it takes about 15 minutes or less (less if the puree has been made in advance).

Note: Scallops can be tricky to cook – you want to make sure that they are translucent inside (without ever looking inside) so that they are not rubbery. They are sensitive to different stove tops, different pan types and obtaining the perfect sear can be difficult with too much or too little oil or butter. As you can tell from the picture, my scallops this time were almost perfectly cooked. They were perfect inside, but I did not achieve the nice sear I was looking for. I was a bit heavy handed with the oil.

Seared Scallop with Sweet Corn Puree and Avocado-Watermelon Relish

Serves Two (One scallop per person)

Two U-10 count Scallops, patted very dry
Salt
Pepper
Two inch chunk of watermelon, cut into a rectangle
One-Third of a Jalapeno, Minced
Juice of one-third whole lime
One third avocado, small dice
Small amount of Fried Shallots (optional)
One Third Cup Sweet Corn Puree

Make the Corn Puree first and set aside. Next make the relish by cutting the watermelon and avocado into very small, uniform dice. When cutting the avocado, it is easiest to cut it in the skin then remove all at once with a large spoon. Gently toss the watermelon and avocado with the minced jalapeno, salt, fresh cracked pepper, and lime juice. Set aside.

Heat a small amount of oil or butter in a heavy skillet on a high heat. Make sure the scallop’s abductor muscle has been removed and that the scallops have been patted dry. Season each side with salt and pepper. Once the fat is smoking, add the scallops, ensuring that they are not touching. Sear on each side for about a minute and a half (adjust for thinner scallops) then remove and serve promptly.

To assemble the dish, place the desired amount of corn puree on the bottom of a plate or bowl. Top puree with the scallop. Then top everything with the watermelon mixture. If using fried shallots, sprinkle those around the plate (can also use dried onion for a bit of crunch).

Scallops in a Lemongrass-Coconut Broth

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I love lemongrass. Recently, I found Lemongrass Mint Vanilla Water (with no calories) and am still over the moon…I am also drinking one right now.  Yesterday, around lunchtime, I managed to find time to get to Whole foods for my weekly shopping trip. I was dying for scallops and new that I wanted to make a lemongrass sauce for them. Alas, WF was out of lemongrass and my frozen supply was out as well. However, I am happy to say that I feel back into my old supermarket addiction yesterday because when I went back for something lemongrass had been stocked! With my previous disappointment assuaged, I went home hoping that D would not mind that Piccata would no longer be on the menu. He went with it and I got my lemongrass infused sauce. My apologies for the lack of picture, I was too hungry and tired to clean the dishes and arrange the food and photograph it. Similarly, I was also too tired to actually cut the fresh herbs to top this – though I did have the fresh basil, cilantro and green onions out. If you add them, it will certainly heighten the flavor (even though I still licked my plate).  I suggest serving this in a bowl – rice on bottom, protein on top, sauce poured over to make an sort of semi-soup.  You can use any kind of protein you want. A nice, thick white fish, scallops or mussels work best. D had a Thai-crusted chicken breast (that I completely burned on one side…oops).

Lemongrass – Coconut Broth

One cup shallot or onion, diced
Three garlic cloves, minced
Two inch knob of ginger, peeled and sliced into large discs
Six lemon grass stalks (bottom 4 or 5 inches only), Bruised
One can of Lite Coconut Milk, separated (1/2 cup for rice and rest for sauce)
One cup White Wine
One cup Chicken Broth
One tablespoon red curry paste
One teaspoon Saffron, toasted
Squeeze of a half-lime (or you can use Kaffir Lime leaves frozen or fresh)
Sriracha to taste

Heat some oil in a large skillet. Combine the shallots, garlic, ginger, and chiles (is using) and allow to sweat for a few minutes. Add in white wine and chicken broth and reduce slightly to cook out the alcohol. Add curry paste and coconut milk and let simmer for a few minutes. Check for seasoning and then season according to taste. Finally, add Sriracha to taste and the juice of the lime. Strain and reserve sauce.

Scallops (for two)

Four U-10 Scallops (U-10 indicating how many per pound)
Salt and Pepper

Dry scallops thoroughly, but gently to prevent breaking. Sprinkle each side with salt and pepper. In a small fry pan heat a good amount of oil over a medium high heat. Once hot, place the scallops gently into the pan and allow to cook, without moving, for two minutes on each side to achieve a nice sear. Remove from pan, pat dry and serve on top of Coconut Rice made with one part water, one part coconut milk.  Pour reserved sauce over both components and then garnish with your choice of fried shallots, cilantro, basil, green onions, or mint.

Scallop-Pesto Pasta

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Maybe this deserves a better name, but ever since I have started making it this, it’s been called Scallop-Pesto Pasta. It is pretty straight forward and makes me happy when I say it. I dare say this is one of my signatures…it is wonderful and incredibly easy for a weeknight. This can also be a cupboard meal fairly easily. I buy scallops by the pound when they are on sale and throw them in the freezer. Pesto can be bought up to a week in advance and everything else is pretty much in my pantry or fridge at all times. Ergo, as long as you take the scallops out of the freezer you can whip this up without going to the store! FYI, in case you are budget shopping, Whole foods (even though I don’t love their fish) has scallops that are cheaper than Central Market’s. They should be $7.99 per pound at WF and Central Market is at least $9.99 (the price changes with the type of scallops being offered at that time).

This should serve four with leftovers adjust amounts to taste or quantity needed.

Approx. a cup of Central Market Basil Pesto
One pound bay scallops
one pound mushrooms
3-4 garlic cloves
3 medium shallots
about a tablespoon of cream or half and half (full fat or fat free) mixed with about a tablespoon of regular milk (if you do not care about fat content feel free to double up on the cream) – if you would like a thinner sauce feel free to add more cream or milk
Pepper/Salt
Pecorino or Parmesan Cheese (grated) to taste
One package linguine or fettuccine (whole wheat, regular, fresh or dried – go crazy)

Scallops can be fairly watery if they are frozen – to reduce this I put mine in between paper towels for about 20 minutes before I cook them and throw them in a strainer after I sear them.

Boil pasta water, cook about ten minutes (to package instructions – if using fresh pasta cook 3-6 minutes).

Whilst waiting for the pasta water to boil, saute shallots and garlic – in oil or butter – (with pinch of salt) until glassy. Add mushrooms and saute until brown (if the pan gets dry feel free to add a cap full of white wine). Remove mushroom mixture to a strainer. Heat a bit of oil in the same pan and once hot, sear scallops (about three minutes) and remove to same strainer as mushrooms. Return the pan to the stove and heat the pesto and cream together, salt and pepper to taste. Add mushroom mix and scallops to the warm pesto and simmer. Strain pasta and return to pan. Combine Scallop Pesto with Pasta, fresh ground black pepper and cheese and proceed to eat entirely too much (expect to sneak to the fridge for a midnight snack)!