Recipe Tag: Shellfish

Place the chicken stock, mustard, pure maple syrup, wasabi paste and soy sauce in a sauce pan over high heat and bring to a boil.

Reduce the heat to medium and simmer reducing the sauce by half.

Place a tray of ice cubes in a bowl and fill with water.

While the sauce is reducing, place the water in a medium sauce pan fitted with a steamer basket over high heat. When the water is boiling, place the bok choy in the steamer and steam for about 2 minutes. Remove from steamer and place in the ice water bath to stop the bok choy from cooking further. After they are cool, drain completely and slice in half lengthwise.

Preheat the oven to warm (175°F).

After the bok choy and sauce are prepared, heat the sesame oil in a large non-stick skillet over high heat. When the oil is nearly smoking, place the scallops in the pan so they don’t touch.

Sear on the first side for about 3 minutes and turn. Cook for another 2 – 3 minutes, remove to a plate and place in the warm oven.

Place the bok choy in the hot pan and sear for about 1 minute on the cut side. Turn the bok choy over and add the sauce and cook for about 30 seconds.

Arrange scallops and bok choy on plate and top with sauce. Sprinkle black sesame seeds over the top and garnish with fresh cilantro.

Place the water in a large stock pot over high heat.

Add the potatoes to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.

Cook the potatoes about 15 – 20 minutes until slightly soft in the middle. They should only slightly resist a small knife poked in the center.

While the potatoes are cooking place the roasted garlic in a medium glass bowl. Mash with a fork and add 1 tablespoon olive oil, vinegar, salt, pepper, tarragon, sugar and parsley. Stir until well blended.

Remove from heat and drain water. Run cool water into the pot and let stand for about 5 minutes. Remove the potatoes and let drain on a paper towel. Cut into a 1/4 inch dice.

Add the diced potatoes to the vinaigrette and toss well. Place the bowl in the microwave in preparation for the last step.

Place a large skillet over high heat and add 1 teaspoon olive oil. Add the scallops and cook on one side for 6 – 8 minutes. Turn and cook for another 4 to 5 minutes.

In the last minute heat the potato salad in the microwave so that it is warm. Divide between two plates.

Top the potato salad with the cooked scallops and then spread equally among all scallops the 1 teaspoon of olive oil.

Place the olive oil in a medium skillet over medium heat. Add the garlic and onion. Cook, stirring frequently, for about 5 minutes.

Add the beans, red pepper flakes, sage, salt, pepper and water. Reduce the heat to medium low and simmer, stirring occasionally.

While the beans are simmering place a large skillet in the oven and preheat to 375°F. When the oven is hot spray lightly with olive oil and place the tomatoes in the pan cut side down. Add the prosciutto to the pan.

After about 8 – 10 minutes spray the pan lightly again and add the scallops. Cook for about 6 – 8 minutes and turn. Sprinkle the oregano over the scallops and tomatoes. Cook for another 6 minutes or so.

While the scallops are cooking add the kale and stir. Stir occasionally.

When the scallops are done divide the beans between two plates and top with the scallops and tomatoes. Sprinkle the prosciutto over the top and serve.

Toast the slice of whole wheat bread until golden brown.

Place the bread in a blender or mini chopper and add the basil, marjoram, tarragon and olive oil. Process until fine bread crumbs.

Preheat the oven to 325°F.

Spray a large non-stick pan with olive oil. Place the pan over medium-high heat and add the mushrooms. Cook, tossing frequently, for about 10 – 15 minutes until the mushrooms are well caramelized.

Sprinkle the flour over the mushrooms and cook for another two minutes. Add the chicken stock and the salt. Cook until the sauce begins to thicken and add the butter. Remove from the pan to a small bowl.

Clean and dry the pan and place over medium-high heat. Spray with olive oil and after the pan is hot add the sea scallops. Cook for about 2 minutes on each side until seared light brown.

Place the seared scallops into two au gratin or other shallow oven proof dishes. Top each dish with half of the mushroom mixture and then half of the bread crumbs.

Place in the preheated oven and cook for about 12 minutes (depending on the size of the individual scallops). Top with the cheese and cook for another 2 minutes until the cheese is melted. Serve.

Place a plate in the oven and preheat to warm.

Place the water and salt in a medium saucepan over medium high heat.

When the water begins to simmer, add the cornmeal slowly, whisking continuously.

Reduce the heat to low and continue cooking, whisking frequently, for 4 minutes.

Remove from the heat. Whisk occasionally to keep the grits from congealing.

Place the olive oil in a large skillet over medium high heat.

Add the scallops and cook for 4 to 5 minutes to sear.

Turn the scallops over and cook for 3 minutes.

Place the scallops on the warm plate in the oven.

Add the prosciutto and green onions to the skillet.

Cook for about two minutes.

Add the stock, Cajun seasoning, paprika and butter and stir well.

Cook for about 3 minutes.

While the sauce is cooking, place the grits back over medium heat.

Add the parmesan to the grits and whisk until melted.

Place the grits in two bowls.

Top with the scallops and then the sauce from the skillet.

Serve.

Place a medium sized skillet over medium high heat. Add the bacon. Cook until the bacon is crispy. Remove and set aside on a paper towel to cool. Turn off the heat.

While the bacon is cooking, place the water in a large skillet over high heat. When the water is almost boiling add the asparagus. Cook for two minutes and remove the asparagus from the water and set aside.

When the bacon is cool, slice it crosswise into very thin strips. Cut the cooled asparagus into 1 1/2 inch pieces.

Put the pan with the bacon grease back on medium high heat. Add the scallops and cook on one side for about 5 minutes. Turn and cook on the other side for about 4 minutes.

Remove the scallops to a warm plate.

Add the lemon zest, lemon juice, wine and pepper to the pan with the bacon grease. Cook, whisking the bottom of the pan, for about 30 seconds. Reduce the heat to medium and add the asparagus, bacon bits and butter. Cook for about 2 minutes, tossing frequently, and serve the mixture over the scallops.

Top with the basil and serve.

Place a large skillet over medium high heat.

Spray the pan liberally with olive oil.

When the pan is hot add the scallops. The pan should be very hot but the oil not smoking.

Sprinkle the salt and pepper over the scallops.

Cook on the first side for about 4 minutes. Adjust the heat to keep the pan from being too hot.

When the scallops are lightly seared on one side turn.

Cook for another 4 to 5 minutes and remove the scallops to the warm plates.

Add the white wine to the pan, scraping the browned bits up from the bottom of the pan.

Add the butter and continue stirring as the butter melts, reducing the liquid by about 1/2. Serve with the sauce on top of the scallops.

Place the saffron in a small bowl or teacup.

Place the water in a large sauce pan over high heat.

When the water boils, remove 1/4 cup and pour over the saffron.

Add the pasta to the pot with the boiling water. Let cook for about 12 minutes until almost done.

When the pasta is almost done, place the olive oil in a medium skillet over medium heat. Add the garlic and prosciutto.

Cook, stirring frequently, until the ham begins to turn crisp. Adjust the heat so that the garlic doesn’t turn dark brown but light golden.

Add the peas and scallops and reduce the heat to low.

When the pasta is cooked, add the saffron/water mixture to the skillet and then the pasta. Increase the heat to medium high.

Whisk the eggs together with the grated parmesan. Season with pepper.

After the pasta is hot (about two minutes), discard the garlic and add the egg and cheese mixture to the skillet.

Fold together well with a rubber spatula to cook the eggs. Serve immediately.

Preheat the oven to 400°F. Place a large skillet in the oven.

Rinse the scallops and pat dry with a paper towel. When the pan is hot spray lightly with oil. Place the scallops in the pan and sear on one side for about 4 minutes. Turn and sear for another 4 – 6 minutes depending on the thickness of the scallops. Remove to cool on a paper towel.

Place the teaspoon of olive oil in a large skillet over medium heat. Add the garlic and shallots and cook gently, stirring frequently. As the shallots soften add the mushrooms and cook until completely softened. If there is much liquid in the pan as the mushrooms cook continue to cook until the mushroom mixture is nearly dry.

Stir in the salt, pepper and thyme and cook for another 2 minutes. Remove and as the mushroom mixture cools add the tablespoon of olive oil.

Slice the scallops horizontally into two discs. Sandwich about 2 tablespoons of the mushroom mixture between the slices of scallop. After all of the scallops are done place them in the refrigerator.

Serve chilled topped with the finely chopped red bell pepper.