Herb Crusted Scallops

Rinse under cold water and pick the muscles off the scallops, season with salt and pepper

Take bread crumbs and add to them some Italian seasoning, fresh chopped basil, marjoram, parsley. Dip the scallops into the mixture covering just the tops and bottoms and set aside.

seasoning for scallops

seasoned scallops

In a large sauté pan heated to medium high add some good oil and cook a few of the scallops a few at a time for maybe a minute or two then carefully flip them over. You are looking for a nice sear and good color; however you don’t want to cook them all the way through.

scallops cooking

When done transfer to a plate and slide them into the fridge for about ten minutes, to stop the cooking process, while you make the sauce.

As for the sauce, wipe out the pan, add a tablespoon of oil and add 1/4 of a diced sweet onion. Sauté for about 7-8 minutes. While the pan is on medium-high heat deglaze with about 1/2 cup of your favorite white wine, let it reduce for another minute or two. Add the juice of a fresh lemon. Finish the sauce by adding 1/4 cup of heavy cream, bring to a boil then lower the heat to low.

Take the scallops out of the fridge and place into the hot sauce just until they heat through; be careful not to cook them too much, you don’t want to overcook them, they will get hard and rubbery.

scallops in sauce cooking

To be fancy, plate some rice down the center of a plate, place the scallops on top and then spoon some sauce over the rice. Serve right away and enjoy.

scallops on rice

fancy pic finished plat

Enjoy

Blackened Scallops with Ginger & Garlic over Black Rice

My wife and I were shopping at Costco one evening and I noticed this new product- Black Rice. I have never seen it before and I thought it would be good to show off light colored foods. As we were driving home I told her that we will be having scallops for dinner with the new rice.

First off I had to defrost the scallops in some cold water. After that I had to pat them dry with some paper towels so the blackening seasoning sticks to the scallops, as you can see here.

dryed scallops

seasoned scallops

Before you heat the pan, sprinkle a few drops of oil and spread them around with your fingers so there is almost non-detectable layer of oil on the pan. Then heat the non stick pan to medium high and place the scallops in the pan. Important don’t touch the scallops while they are cooking or you won’t get that good blackening crust on them.  Let them cook on the first side for a minute or so, then carefully with a non stick spatula turn over and cook for another minute. Remove them from the pan for a moment. Wipe out the left over seasoning left in the pan and pour about 1/3 cup of good olive oil in and let that heat almost to a simmer.

Cut a good thumb sized piece of fresh ginger into super fine dice and the same with about two tablespoonfuls of fresh garlic.  Place them in the oil and let them cook together for about two minutes. You can see the little bubbles coming from the garlic and ginger in the picture.  Then squirt 3 or 4 shakes of soy sauce into the pan. Stir together and turn off the heat.

ginger fried

Cook the black rice how the package directs, lucky for us, we have a rice cooker and lay a strip of the rice on the plate, top the rice with the scallops and then carefully spoon the garlic ginger mixture over the scallops.  Sit back and enjoy something new and delicious.

plated scallops

Orange Scallops

My wife and I spend the last two weeks of December with my family in Sarasota at my father’s place. We had a wonderful time with family. I always enjoy time with my father, sister, brother-in-law, nieces and nephew. Unfortunately, my wife and I ended very sick after our trip. To infuse our bodies with some much-needed vitamin C, I came up with this easy dinner.

First cut the skins off of 4 oranges like you see here then here comes the tricky part.

peeled oranges

Carefully supreme the oranges and place them in a bowl. To supreme is to cut the orange segments from the membrane. I recommend you do this over another bowl to catch all the juice that will be running down your hand, you will need the juice for the sauce.

supremed oranges

In a large sauté pan set over medium high heat put 2 tablespoons of butter in and cook the salt and pepper seasoned scallops for 2 to 3 minutes, turning once, until almost done. Take them out of the pan and set aside for few moments. Deglaze the pan with about a 1/3 of a cup of extra dry vermouth and reduce a little. Add the juice from the oranges, the segments, and the juice that has collected on the scallop plate to the pan. Add another 2 to 3 tablespoons of butter to the pan and remove from the heat. Carefully swirl the pan to not break the segments until all the butter has melted and thickened the sauce. Then toss in the scallops in at the last moment just to heat through.

scallops

oranges

This evening I served the scallops over some brown rice and some steamed broccoli. It was an easy meal to eat with our sore throats and a healthy meal to make us healthy again!  Enjoy!

orange scallop plate