A Scallop Trio Last week a listener called and asked for some scallop recipes.
Like her, I have had a long and lovely affair with these sweet and tasty bi-valves.
A SCUBA diver once told me the best way to eat a fresh scallop is underwater.
The small bit of sea water taken in with the white flesh seasons the meat perfectly.
A Chicago classic with a twist; SCALLOPS DE JOHNGE Serves 6 2 Lbs.
Scallops, fresh and trimmed of connective muscle and split if large 2 cloves Garlic, mashed 1/4 Lb.
Unsalted Butter, softened 2 Tbsp.
Fresh Parsley, chopped 1 Tsp.
Fresh Chervil, chopped 2 Tbsp.
Scallions, chopped 1 Tsp.
Fresh Tarragon 1 1/8 Tsp.
Kosher Salt 1/2 Tsp.
Black pepper 1 pinch Ground Nutmeg 3/4 cup Fresh bread crumbs 1/2 cup Dry Sherry Peel the garlic and mash with a garlic press of mortar and pestle; work it into the butter.
Gradually add the rest of the herbs and seasonings.
Mix in the crumbs and sherry.
Arrange the scallops in buttered individual casseroles and top with the mixture.
Bake in a 475-degree oven for 8 - 10 minutes, or until thoroughly hot and bubbly.
Set the casseroles in a shallow baking pan to catch any butter overflow.
And then I wrote; PAN SEARED SCALLOPS WITH CHILI TOMATO WATER AND CILANTRO PESTO Serves 6 2 1/2 Lbs.
Scallops, fresh and trimmed of connective muscle and split if large 1/4 cup Clarified Butter Kosher Salt and Pepper to taste Season the scallops with salt and pepper.
Heat the butter in a heavy-bottomed skillet.
Arrange the scallops in the pan, don't crowd them.
Use two pans or sear them in batches, keeping the first batch warm in a low oven.
Brown the scallops on one side only over high heat for about 2 minutes.
Remove the scallops from the pan and place browned side up in a large soup plate.
Ladle 1/4 cup of the warm chili tomato water over the fillets and top each with a spoonful of pesto.
CHILI TOMATO WATER Enough for 6 portions 2 1/2 Lbs.
Ripe Tomatoes, roughly chopped 3-4 medium Jalapeno or Serrano Peppers, roughly chopped 1 1/2 Tblsp.
Kosher Salt Combine the peppers, tomato and salt in a large bowl.
Drape several layers of cheesecloth in another large bowl.
Pour the tomato chili mix into the cloth.
Gather the ends and tie.
Hang the bag over a collecting bowl in a cool place for about 24 hours.
Squeeze the bag gently to extract most of the liquid.
Discard the bag of tomatoes and peppers.
Keep the water chilled until ready to use.
Warm gently just before serving.
CILANTRO PUMPKINSEED PESTO Makes about 1 1/2 cups 1 1/2 bunches Fresh parsley, washed 1 1/2 bunches Fresh cilantro, washed 1 clove Garlic, crushed 1 cup Pumpkinseeds, toasted Juice of 1 lemon 3/4 cup Good Olive Oil Kosher Salt and Pepper to taste Tear the parsley and cilantro into the bowl of a food processor.
Add the garlic and pulse to chop the ingredients finer.
Add the pumpkinseeds and let the machine run.
Slowly add the oil until all used up.
Add the lemon juice and season.
The pesto can be made a few days ahead.
Remove the pesto from the refrigerator about 2 hours before serving to warm to room temperature.
And finally there was..
..
...
Scallop Pan Roast 4 oz.
Scallops, trimmed etc.
1 Tbsp.
Unsalted Butter 1/2 tsp.
Minced Garlic 1 Tbsp.
Cilantro, chopped 1 tsp.
Fresh parsley, chopped 1/2 C.
Diced Tomato 1/4 C.
White wine 1 C.
Heavy cream 1 tsp.
Old Bay Seafood Seasoning 1/2 C.
Clam Juice Sauté scallops in garlic and butter for 1 minute.
Add cilantro, parsley and tomato.
Sauté 1 minute more.
Add wine, cream, clam juice, and seafood seasoning ; bring to a vigorous boil then serve immediately.