Paula of bellalimento.com or “good food” in Italian kindly allowed me to use one of her seafood recipes, and this one looked amazing. Paula is an American who grew up in Italy and can really cook amazing Italian food.
Scallops are low in saturated fat a good source of Vitamin B12, Calcium, Iron, Magnesium, Potassium, Zinc and Copper, and a very good source of Protein, Phosphorus and Selenium. Scallops are also wonderful for summer and most recipes are either butter, garlic and wine based or they are fried. Paula’s is neither and is truly artistic.
The pineapple and mango reduction fuses beautifully with the scallops! Sweet harmony with a little kick thrown in at the end (cayenne) - you’ll look like a rock star in the kitchen when you serve this dish up!
Save a slice of your Pineapple and use it as a mini platter for your scallops & garnish with flat leaf Italian Parsley or for an even more dramatic presentation serve your scallops in their natural shell. Just remember to keep your scallops refrigerated until you’re ready to cook them. Since these are the larger variety of scallops, 3-4 per person should be plenty.
A nice wild rice pilaf & white wine would also go beautifully with the scallops!
Pineapple Fusion Scallops
Ingredients:
1 lb of fresh sea scallops
1/2 cup Fresh Pineapple - chopped
1 cup Mango Nectar
1 good size pinch Cayenne Pepper
1/4 cup Honey
Extra Virgin Olive Oil
Salt and pepper
Fresh Flat Leaf Italian Parley - optional
Method:
In a sauce pan over medium heat combine pineapple, a dab of olive oil & mango nectar & reduce by half. Season with salt & pepper.
Add in cayenne & honey. Stir well.
Transfer mixture to food processor and pulse until you reach a somewhat smooth consistency. Allow to cool.
While sauce mixture is cooling add a few turns of olive oil to your skillet & heat over medium high heat. Season scallops with salt & pepper.
When olive oil is hot, add your scallops to skillet. Allow your scallops to sear before you turn them. Just a few minutes on each side.
Plate your scallops and generously put the sauce mixture on top. Garnish with fresh flat leaf parsley
Buon Appetito!
For more wonderful Italian recipes see Paula’s blog Bella Alimento
The saffron lends an exotic warmth to this rich scallop dish. Serve the remaining wine with the meal, along with steamed spinach and almonds.
You will need:
• 20 large sea scallops
• 4 T butter
• saffron threads
• 4 T sparkling white wine
• 1 ¼ cups heavy cream
• ½ lemon
• salt and pepper
1. Toast the saffron threads in a dry skillet to bring out their flavor. Take care not to let them burn - just heat them until they become fragrant, then remove them from the pan and set them aside.
2. Melt half the butter in the same skillet, and then saute the scallops in batches until they are cooked through and lightly browned on each side. Overcooking makes scallops rubbery or dry, so be sure to test one in the batch. Remove them from the skillet and keep them cozy on a warmed plate while you prepare the sauce.
3. Add the saffron to the juices in the pan, along with the wine and cream, and stir. Bring the mixture to a boil, and then reduce the heat and simmer for around ten minutes, or until the sauce begins to thicken.
4. Squeeze in the juice from the lemon, and season with salt and pepper to taste.
5. Return the scallops to the pan and reheat gentle. Serve immediately.
While most Americans think of corned beef and cabbage on St. Patrick’s Day, seafood and fish dishes are in many ways more traditional Irish fare. Savory pies and cobblers are favorites throughout the region, either wrapped in flaky pastry, or baked under a thick layer of mashed potato crust, like this preparation. This is a hearty, delicious way to start your evening - and will help soak up all the Guinness and whiskey that comes later!
1. Combine the flour and salt in a medium bowl, and then cut the shortening into the flour mixture, using a pastry cutter or a pair of knives. Continue to work the shortening and flour until the chunks are the size of small peas. Sprinkle in the water 1 T at a time and blend with a fork until the flour is moistened and the dough pulls the flour from the sides of the bowl. Shape the dough into a ball and then flatten it into a round. Wrap with plastic wrap and let rest in the refrigerator as you prepare the filling.
2. Preheat oven to 425. Cut the scallops into 1-inch pieces. Heat 2 T of butter in a large skillet and add the mushrooms and leek. Saute until the mushrooms release their liquid and turn light brown. Once the liquid evaporates, remove the vegetables from the skillet and set them aside.
3. Heat 2 more T of butter in the skillet until hot. Add the scallops and cook until they are opaque but not chewy - about 4 minutes. Remove them from the skillet with a slotted spoon, then reserve the liquid.
4. Heat the remaining butter in the skillet over low heat, and stir in the flour, salt, mustard and pepper. Cook until smooth and bubbly, stirring constantly.
5. Pour the scallop liquid into a measuring cup, and add white wine until you have 1/3 cup of liquid. Add that to the half and half, then bring to a boil, still stirring. Let cook another minute or so, then add the mushrooms and scallops. Remove from heat.
6. Pour the filling into a shallow 1 1/2 quart casserole dish.
7. Unwrap the pastry and place it on a well-floured board. Roll the dough into a sheet an inch larger than the casserole all around. Cut out designs from the center of the dough - this is not only decorative, as it allows steam to escape and the liquid to bubble through and evaporate.
8. Place the pastry over the top of the casserole, turn the edges under, pinch them to seal, then flute the edges, using your thumb and forefingers as pincers. Beat together the egg yolks and water, then brush the mixture over the top of the pastry.
9. Bake until golden brown - about 25 minutes. Serve with lemon wedges.
With winter melting away, many of us are looking for lighter meals that fit with springtime appetites (and pre-summer diets). This is a gorgeous, tasty preparation - introducing your local market’s spring vegetables, as well as adding warm flavors to beat the chill that lingers in the air. It has the low-fat and flavorful benefits of poaching seafood and using the liquid for seasoning. It also incorporates a simple technique called “monter au beurre,” which involves whisking a small amount of butter into the broth at the last minute, producing a classic, satisfying velvety finish.
You will need:
olive oil
1 large leek, greens removed, thinly sliced
3-5 garlic cloves, smashed, peeled, and chopped
1 cup dry white wine
1 large can fat-free, low sodium chicken broth (or 2 cups low sodium vegetable broth)
3/4 pound large sea scallops, cut in half horizontally
2 T chilled butter, cut into small pieces
1 1/2 cups chopped plum tomatoes
1 T fresh tarragon, minced
1 tsp grated lemon rind
1/2 t salt
lots of freshly cracked black pepper
ground chili pepper to taste
1. Heat the oil over medium in a large, heavy stock pot. Add the leek and garlic and cook until tender.
2. Add the wine and broth, and bring the mixture to a simmer. Stir in the shrimp and scallops, and bring quickly to a boil. Immediately reduce heat, and simmer for around 3 minutes, or until shrimp are done.
3. Remove the shrimp and scallops from the pot using a slotted spoon, and keep them warm on the side. Bring the broth mixture to a boil again, and allow to cook for 4 minutes. Reduce the heat to low, and add the butter, stirring constantly with a wire whisk until the butter is melted and a satiny sheen appears on the surface of the soup.
4. Stir in the chopped tomatoes and remaining ingredients. Taste and adjust the seasonings.
5. Divide the seafood among 4 bowls, and cover with broth. Serve immediately.
This goes beautifully with light, crusty French bread and a glass of rose; try serving it with a plate of steamed, chilled crudite: fresh asparagus, green beans, spring carrots and broccoli, with a small side of garlic aioli.
Okay, so word on the street is that Barack Obama’s favorite foods include pizza, chili, and pumpkin pie - further proof that he is, after all, “a man of the people.” On the healthy side, he’s into trail mix, spinach, and broccoli, which may in part explain the fit physique of the next Commander-in-Chief. So, as a cook and as a person with a thing for dinner parties, I have to ask: what do you serve one of the most eagerly anticipated Presidents-elect on his big day? Wouldn’t you know - the Inaugural Luncheon includes nothing other than seafood stew. Feel like cooking along? We’ve got the recipe, so you can celebrate January 20th in truly Presidential style. Note - this serves 10, so invite your cabinet.
10 5-inch puff pastry rounds (available in most freezer sections)
2-3 egg whites, beaten lightly with a splash of water
10 soup ramekins
1. In a large soup pot, boil one gallon of water. Poach the lobsters, then remove them from the water with tongs. Set aside. Poach the shrimp, and remove. Next, add the cod to the water - do this carefully, to keep it from flaking apart. Finally, remove the cod and poach the scallops.
2. Keep the water boiling, and add the vegetables, cooking them until they are tender but not mushy. The potatoes will be the best judge of doneness; do not overcook. Remove the vegetables, allowing the water to continue to boil until most of it has cooked off, creating a light stock.
3. When only a quart of liquid remains, add the vermouth and heavy cream, and allow the entire broth to reduce by half. Season it with salt, pepper, and nutmeg to taste. When the sauce will cover the back of a wooden spoon and not drain off completely, the desired thickness has been reached. Set the sauce aside to cool.
4. Preheat the oven to 400 degrees. Cut the seafood into bite-sized pieces, and gently fold them into the cooled sauce. Scoop this resulting mixture into the ramekins, taking care to distribute the seafood evenly and not to allow the pieces to break apart.
5. Cover each ramekin with a piece of puff pastry cut to size. Brush the tops with egg wash, and then set the dishes in the oven to bake for 8-10 minutes, or until the pastry is golden. Allow to cool for 5 minutes before serving.
Barack Obama’s inaugural menu also includes: molasses whipped sweet potatoes, winter vegetables (including asparagus - a veggie Obama claims not to be crazy about), and a cinnamon apple sponge cake (even though his children say he doesn’t enjoy sweets other than pumpkin pie). The menu was designed, after all, not according to Obama’s tastes, but to those of one of his role models: President Abraham Lincoln, who was fond of seafood, among other things. As reported in the New York Post, ”It’s always good to model yourself after a great president,” said Eric Foner, a professor of American history at Columbia University. “The proof will be in the pudding.”
For those of you who are cooking at home and don’t happen to have the “brace of American birds” on hand to roast with sour-cherry chutney - the Presidential main dish, following the seafood - try something lighter. Steam some broccoli and serve it chilled with lemon juice, a splash of nutty olive oil, and a pinch of salt as a lighter side to your stew.
This is a rich and creamy dish that’s simple to prepare – put a pot of rice on before you start, and you can be seated at the table in 25 minutes.The sherry boosts the flavor of the mushrooms and cuts through the cream; even picky eaters who claim not to like seafood will appreciate this sauce.Serve over seasoned rice, alongside a clean green vegetable like asparagus or broccoli with lemon; salads and bread are a nice accompaniment, as well.
You will need:
6 cloves garlic, peeled, smashed, and chopped
6 T butter
½ lb. mushrooms – crimini, portabellos, morels, or other denser, meatier varieties work best – washed and sliced
4 scallions, chopped
2 small shallots, minced
½ cup dry sherry
½ cup parsley, coarsely chopped
1 lb. scallops – both baby scallops and large ones will work
2 tsp flour
½ cup half and half
salt and pepper
a couple dashes of nutmeg
Tabasco to taste
1.Melt the butter in a heavy saucepan, and sauté the garlic and mushrooms.
2.Once the mushrooms release their juices, add the scallions and shallots, and cook until the shallots are translucent.
3.Pour in the sherry, stirring lightly to combine.Add the scallops and parsley and continue to cook for a few minutes.Toss in the flour and mix well, to remove lumps.
4.Slowly pour in the half and half; simmer until the sauce thickens and the scallops are cooked through.Be careful not to overcook.Season with salt and pepper, nutmeg, and Tabasco to taste.
When it comes to seafood, often simplest is best - quick and easy cooking techniques ensure that fish retains its natural flavor and keeps it from becoming overcooked or dry. Pan sauté any thin fillet – halibut, swordfish, tuna, salmon, sole, tilapia – or even lobster meat or scallops, and serve drizzled in piccata, a classic Italian sauce that shows off the succulence of fish oils and balances them with sea-salty brine.With just a couple of ingredients that you can keep on hand at all times, you can have a light and yet robustly-flavored meal ready in a matter of minutes.
handful of flour (this can be omitted for gluten-free diets), poured onto a plate
olive oil
3 T butter
4-5 shallots, minced
½ lemon, thinly sliced
¼ cup white wine or dry vermouth
1-2 T capers
salt and freshly cracked black pepper
1.Heat a little olive oil and a tablespoon of butter in a heavy skillet over high heat.Rinse the fish in cold running water, dust each side with salt and pepper, and dredge the fillets in the flour.
2.When the oil is hot, gently place two of the fillets in the skillet, sautéing until golden and then turning them over and browning on both sides.Remove from heat and keep warm in the oven while you cook the second two fillets the same way.
3.Pour the used oil and any bits from the skillet and return it to the heat.Add 1 tablespoon of butter and allow it to melt.Add the shallots and 4 or 5 lemon slices, sautéing until the shallots turn golden and translucent.Pour in the wine or vermouth, and stir briskly with a wooden spoon or small whisk.Remove the lemon slices, and place them over the fish fillets.
4.Add the rest of the butter to the pan, along with the capers.Let the sauce thicken, and add salt and pepper to taste.
5.Spoon the sauce over the fish and serve immediately with crusty bread to mop up leftover sauce.A crisp green salad and orzo cooked with chilies and saffron make nice accompaniments.
The Pacific Northwest is home to a number of precious culinary gems - some classic, like wild Alaskan seafood, Washington berries and apples, and Oregon cheeses and hazelnuts, and others more recently polished to take their places in the repertoires of cooks - Oregon pinot noir, for one, and the only certified organic saké brewed in the US. Local chefs have been combining these flavors for years to excellent effect, but the simple tricks behind Northwest flavors have yet to make their way into the mainstream. For those for whom saké is a hot, acrid bit of exotica choked down as a gesture to tradition at late-night sushi bars, here is a revelation: the good stuff is smooth, complex, easily as varied as wine, and is best enjoyed chilled. It also makes a great cocktail, and can be used for a number of different cooking purposes. This simple marinade combines some of the more interesting flavors in Northwest cuisine, and works great with everything from wild salmon steaks and halibut to scallops or shrimp skewers.
1 cup soy sauce (lighter is better in this case, to reduce sodium and allow other flavors predominance - good quality soy sauce is worth the small price difference)
1/2 cup olive oil
1/4 cup dark brown sugar
1/2 cup saké - something on the sweeter end of the spectrum; use filtered saké - the cloudiness of nigori styles is less desirable for this application, (although it doesn’t hurt to experiment - there are locally-made flavored sakés that add an interesting dimension to this recipe, like “coconut lemongrass”)
3 or 4 large cloves garlic, peeled, smashed, and minced
1 inch peeled fresh ginger, shredded or finely sliced
a handful of coarsely chopped cilantro
juice of 2 limes
optional: 1/2 cup Thai sweet chili sauce, 3 T hot sauce (Sriracha, Tabasco, Habanero), ground cumin or anise, cracked black pepper
Combine all ingredients in a large bowl and mix well. Taste and adjust the seasonings. Rinse the fish well under cold running water, then nestle the fish into the marinade, making sure the flesh is entirely covered. Refrigerate for 2-6 hours, turning the fish occasionally, then remove from marinade and bake or grill as desired. If you use an outdoor grill, reserve part of the marinade to pour over the fish as it cooks - be prepared for flames, but the flavor will be outstanding.
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