Wednesday, May 15, 2013

First experience cooking scallops...

For those of you who know me...I LOVE scallops.  I eat them every chance I get when I am out at a nice restaurant, and would order them over steak any day.  That being said, I have never been brave enough to cook them on my own...until today.  We saw scallops at Publix this weekend when shopping for our mother's day meal and I decided I was finally going to make them on my own.  It was such a success!  Below are the two recipes I cooked.  The first is the main dish which was the scallops, and then for a side dish we made a tuna avocado dish that was amazing!  I know it sounds like a strange combination, but trust me, if you like tuna and avocado you will love it!

Seared Scallops with Herb-Butter Pan Sauce (From Fine Cooking)


For the scallops:
1 lb. dry large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the sauce:
3 Tbs. unsalted butter, cut into six  pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving

Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
Seared to Perfection!


Over-stuffed Avocado

1 medium Avocado
3 oz. can tuna, drained
1/4 cup each: green pepper, red onion, cucumber - all diced
1/3 cup nonfat Greek yogurt, plain
1 tsp Dijon mustard
1 tsp lemon juice
1/4 tsp each: sea salt
1/4 cup fresh orange sections, diced

Slice Avocado in half, lengthwise (be careful of the pit, it’s big!) Split open and remove the pit.  Scoop out the center of the avocado, leaving about ¼ inch of the fruit all around, and put the scooped out fruit into a bowl. Set the halves aside.

Add tuna, pepper, onion, cucumber yogurt, mustard, lemon juice, salt and sweetener to the bowl with the scooped out avocado. Mix all ingredients until very well blended. Add orange sections and mix gently.

Scoop half of the mix into each of the Avocado halves.  Put in refrigerator for approximately 10 minutes to slightly chill.

No comments:

Post a Comment