scallops

Perfectly Seared Scallops with Mushroom Risotto, Guanciale & Blackberry Sauce

13 Aug 2011
Seared Scallops with Spicy Blackberry Sauce, Guanciale & Shiitake Risotto

I was in a creative mood when I made these Seared Scallops with Spicy Blackberry Sauce, Guanciale & Shiitake Risotto. You might even say I was getting a little experimental– as I was trying to recreate a restaurant dish without actually having the recipe.

In the end my recipe has a lot of steps and ingredients, which means it's not for everyone I know. Still, I am not here to apologize for that because this recipe is really just an introduction to what I really want to talk about. Scallops.

Scallops themselves should be simple to make. But they aren't always, are they?

Scallops should be served rare, if you cook them all the way through you are destroying their delicate nature. An overcooked scallop is a rubbery waste of money. But just because I won't submit to an overcooked scallop does not mean I want it improperly cooked either. In fact I like quite a bit of crunchy crusty searing on my scallops.

But how to best achieve this?

Well, choosing good scallops is the first step. Many scallops today are artificially pumped up and waterlogged by a chemical called STP. If possible get scallops without this additive. The proper term for an STP free scallop is "dry". Ask your fish monger if you are unsure. I have a whole post devoted to scallops and STP here.

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Seared Scallops with Spicy Blackberry Sauce, Guanciale & Shiitake Risotto

Scallops with mushroom risotto and blackberry sauce
By jgreghenry Published August 11, 2011
Prep time: 90
Yield:1 (Servings)

Ingredients:

  • 0.5 lb fresh blackberries
  • 0.5 c red wine vinegar
  • 0.5 c water
  • 0.5 c brown sugar
  • 0.25 t red pepper flakes
  • 1 pn salt
  • 3 T unsalted butter, divided
  • 0.5 lb guanciale or pancetta, cut into 1-inch by 1/4-inch batons
  • 1 olive oil
  • 2 medium shallots, minced
  • 8 oz shiitake mushroom capps, cut into 1/4-inch dice
  • 0 salt and pepper, to taste
  • 1 c short grain rice
  • 0.25 c dry white wine
  • 4 c vegetable broth, warmed on stove
  • 3 T flat leaf parsley, minced, plus more as garnish, optional
  • 0.5 c parmesan cheese, grated
  • 4 large (dry) sea scallops

Directions

Make the sauce: In a medium heavy-bottomed saucepan set over medium heat, combine the berries, vinegar, water, brown sugar, red pepper flakes and a pinch of salt. When they begin to boil, reduce the heat to a simmer. Simmer, uncovered, stirring often to keep the berries from sticking to the bottom and burning; about 30 minutes. The juices will thicken slightly, add 1 tablespoon butter, stirring until incorporated. Remove the pan from the heat and allow to cool.

Strain pulp through sieve to remove seeds, being sure to rub all the berry pulp you can through the mesh. Discarding solids. Set aside.

Brown the guanciale: Toss the guanciale pieces into a cold cast iron skillet. Turn the heat to medium and cook, undisturbed until the gaunciale browns some. Shake the skillet and continue to cook until the pieces are crispy all over. Use a slotted spoon and transfer the guanciale to a paper towel lined plate. Pour off all but about 1 tablespoon of the fat. Reserving the skillet for the scallops.

Make the risotto: Place a large saucepan over medium heat, add 1 tablespon olive oil and the shallots. Cook and stirring often until soft, about 3 minutes. Add the mushrooms and cook until the mushrooms release their liquid and are lightly browned, about 5 minutes. Season to taste with salt and pepper.

Add the rice and stir until the grains are well-coated and opaque, 1 to 2 minutes.. Stir in the wine and cook for 1 minute to evaporate the alcohol. Pour in 1 cup of warm broth. Stir with a wooden spoon until the rice has absorbed all the liquid, then add another 1 cup. Keep stirring while adding the broth a cup at a time, allowing the rice to mostly absorb the liquid before adding more. You may not need all of the broth. Taste the risotto and adjust seasoning; it should be slightly firm but tender and creamy. Stir in the parsley, butter, and cheese.

Sear the scallops: Season the scallops generously with salt and pepper. Place a the skillet containing the remaining 1 tablespoon guanciale fat over medium heat. When the fat is hot, add the scallops, and sear for 2 minutes, without moving them around. When the bottoms of the scallops look nicely browned, turn them over and sear the other side for 1 minute. Using tongs, carefully transfer the scallops to a platter lined with paper towels to blot some of the oil.

To serve: Mound the risotto in the center of each of 4 plates, set 1 scallops on top. Dot the blackberry sauce on the center of each scallop and drizzle more around the plate to taste. Garnish with guanciale and parsley. Serve warm. You may alternatively arrange the ingredients on a serving platter and let guests help themselves.

Source: Inspired by Kado Restaurant in Los Angeles

Something Simple for Summer- Crab Ravioli in Ginger Broth

26 Jul 2011
Crab Ravioli

Eating light is what summer is all about, and this Crab Ravioli in Ginger Broth seems indulgent without feeling heavy. That's quite a juggling act between 2 seemingly different agendas.

It's also easy to make. It's summer and I don't really want to hang out in the kitchen all day. I have new sandals to wear and they feel like getting outdoors. It's what they were born to do. So to keep my sandals happy I try to spend as little time in the kitchen as possible. But you know me, sandals or no sandals, I need to satisfy my urge for delicious too. Another set of opposing circumstances. What will I do?

Well, to keep my toes in the sand and my head out of the oven I look for shortcuts There are quite a few shortcuts in this recipe. For starters, the vegetable broth comes straight from the can and gets flavored with fresh ginger. That's it. It's done.

Another big time saver comes in the fact that you can stuff these ravioli ahead of time and freeze them for later. I made mine before the sandals were out of the box and making their outdoor demands on my time. When it's time to eat you simply boil water and simmer broth. You can do that in the time it takes to drip-dry from the pool.

I have also used frozen pre-shelled edamame. They don't even take cooking. Thaw them out and then warm broth is all that's needed to keep them delicious and bright green. Shaving the carrots into ribbons with a vegetable peeler is another time saver. You can blanch them in about a minute– in the very same pot of water you use to boil the ravioli.

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Crab Ravioli in Ginger Broth

crab ravioli
By jgreghenry Published July 26, 2011
Prep time: 45
Yield:1 (Servings)

Ingredients:

  • 4 oz scallops, roughly chopped
  • 1 t kosher salt
  • 1 egg white
  • 12 oz lump crab meat
  • 2 T green onion, minced
  • 2 T cilantro leaves, minced
  • 3 T fresh ginger, peeled and minced
  • 1 egg
  • 1 bn water
  • 48 3-inch round wonton wrappers
  • 5 c vegetable broth
  • 1 carrot, shaved into thin slices using a vegetable peeler
  • 1 c shelled, frozen edamame beans
  • 2 T chives, chopped as garnish

Directions

In a food processor, puree the scallops, 1/4 teaspoon salt and the egg white until a mousselike paste forms, about 1 minute. Refrigerate if not using immediately.

In a medium mixing bowl, place the crab, green onion, cilantro, and 1 tablespoon of the ginger. Gently fold in the scallop mixture. In a small bowl mix the whole egg with the water. Line a baking sheet with parchment. Open the wonton package and peel off 24 wrappers laying them out on the lined baking sheet in 6 rows of 4. Dollop about one rounded tablespoon of filling onto the center of each. Remove 24 more wontons from the package, and working quickly brush each on one side lightly with egg wash. Then lay the wonton, egg wash side down, ontop of one of the wrappers with filling. Line them up as well as you can, then close tightly, pressing along the edges to releases any trapped air. Continue with remaining wrappers to make 24 ravioli.

Pour the vegetable broth into a large saucepan. Add the remaining 2 tablespoons of ginger, bring to a simmer over medium heat. Simmer about 15 minutes. Strain the broth returning it to the clean saucepan and bring it back to a simmer.

Bring a large pot of water to a boil, add remaining salt. Add the carrots strips and blanch about 1 minute. Remove with a slotted spoon and divide them evenly between 8 serving bowls. Using the same pot of boiling water, add the ravioli and cook until translucent, about 3 minutes. Do not crowd them, work in batches if necessary. Use a slotted spoon to move them to the serving bowls (3 per person) as they finish cooking. Divide the edamame beans evenly between all the bowls, then ladle about 1/2 cup of the warm broth into each bowl. Garnish with chives and serve.

Notes:

These ravioli can be made in advance and frozen in a single layer before being boiled and served in the broth.

Source: Adapted from David Thater CIA Greystone

Hot Peas & Cold Butter Make a Silky Sauce for Grilled Scallops & Fettuccine

18 May 2011
Grilled Scallops with Fettuccine and Butter Peas Sauce

When I was making this I gotta tell you my mind was going in about a million different directions. It's technically what I call default pasta because I made it up as I went along and I used just a few ingredients that I had on hand. Including these super fresh, straight from the Farmers Market sweet English peas.

It's a super simple but elegant first course. Peas, butter, frozen scallops, a few fresh herbs, and pasta. My brother Grant paired this with Cantina di Monteforte "Re Teodorico" Soave 2009, so the beginning of a memorable meal was in the making.

But my mind wasn't on making memories, it was being flooded by memories...

You see the whole thing started because I was making this meal while I was listening to some cable pundit talking about "kids today" and all the crazy stuff they are up to. The guy on TV was trying to make the point that kids today have an exaggerated sense of invulnerability and are far more likely to participate in dangerous activities than the kids from previous generations. Like the kids say, from my generation. Naturally he blamed video games for the deterioration of childhood innocence.

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