Scallop & Asparagus Orzo Risotto

Adapted from A Couple in the Kitchen pinned a while ago

Printable Recipe

Hands on time: 5 minutes

Cooking time: 20 minutes

Serves 4

Ingredients:

1lb/450g large scallops  

1 tablespoon cooking oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon sugar

1 tsp Satay Spice Blend from Epices de Cru

1 cup orzo pasta

1 garlic clove, pressed or chopped finely

2 cups chicken broth

1 cup dry white wine

1 tbsp lemon juice

1 tbsp lemon zest

1 tbsp thinly sliced fresh mint ribbons

1 cup lightly steamed asparagus

Directions:

1. Combine salt, pepper, spices and sugar in a Ziploc bag and toss in scallops to coat.

2. Heat oil in a large skillet over medium high heat. 

3.Sear the scallops in a single layer over bottom of skillet for 1-2 minutes, until one side is browned. Flip scallops and cook for another 2 minutes or until the scallops are cooked through. 

4. Remove scallops from skillet and set aside. 

5.In same skillet, combine orzo, garlic, chicken broth and wine. Stir well and bring to a boil. 

6. Reduce heat to medium low and cook 10-12 minutes, stirring often, until orzo is cooked through and the sauce has become creamy - I actually had to add 5 minutes to the original directions.

7. Remove skillet from heat and stir in scallops, asparagus and lemon juice. Cover and let stand 3-5 minutes or until heated through. 

8. Sprinkle with lemon zest and freshly chopped herbs before serving.

Grilled Scallop Rosemary Skewers

Printable Recipe

Prep time: 5 minutes

Marinating time: 15 minutes

Grill time: 8 minutes

Serves 2-4

Ingredients:

4 long fresh rosemary sprigs

1lb/450g fresh scallops (large ones are easier to thread on the rosemary)

Marinade

Juice of ½ lemon

1 clove garlic, peeled and shaved or sliced paper thin

1 tbsp olive oil

Salt and pepper to taste

1 tbsp fresh rosemary leaves, chopped

Directions:

1. Strip the rosemary leaves from the bottom two thirds of the sprigs and set aside.   Chop 1 tbsp worth of rosemary leaves.  I put the rest in a plastic baggie for other dishes.

2.  Place all the marinade ingredients in a bowl large enough to hold the scallops.  Mix well and add the scallops.  Toss and let sit on the counter for about 15 minutes.

3. Preheat grill to medium high and cook the skewers (see photo to understand placement of the skewers).  The leafy part should actually be away from the flames.  In my case with only one burner, I let them hang off the grill.  Cook for about 3-4 minutes per side over medium high heat.  If you could them longer they will just get chewy.  

Steamed Mussels with Scallops & Merguez

From fineCooking Magazine, June/July 2011 & CookFresh iPad app

Printable Recipe

Hands on time: 15 minutes
Cooking time: 8 minutes

Serves 2

Ingredients:
2-3 tbsp olive oil
8oz/ 227g merguez sausages (next time I’ll use smoked chorizo)
8oz/ 227g scallops (if you can’t find fresh, buy dry packed)
1 cup Spring garlic stalks, chopped or 1 small onion plus 3 cloves of garlic, finely chopped
¾ tsp smoked sweet paprika
1 (14oz/394ml) can diced roasted tomatoes and the juice
1 cup white wine (the magazine calls for dry, but we had a sweet white sparkling wine called Nova 7 from Nova Scotia- the sweetness beautifully balanced the spicy sausage)
4 sprigs fresh thyme
1lb/450g mussels (the fresher the better)

Directions:
1. Just before you are ready to cook the dish, wash the mussels under cold running water and remove the “beards”.

2. Heat a skillet over medium high heat and when it’s hot, add some olive oil and sear the merguez. If you are using smoked chorizo, you can eliminate this step. Just cut the chorizo into ¼ “ thick slices. If you are cooking the merguez, turn once or twice to make sure they are cooked through (about 5 minutes). Remove from the pan and slice into 1” pieces. Do not discard the oil, which is now flavored from the meat and perfect for the scallops.

3. In the same skillet, sear the scallops no more than 2 minutes per side. You will be adding them to mussels and don’t want to over cook them.

4. Heat a large pot or Dutch oven (with a cover) over medium high heat. Add about 1 tbsp of olive oil to the pot (could be from the merguez & scallops). Add chopped spring garlic stalks or onions and garlic, and sauté until they’re fragrant and translucent. Stir to prevent burning (3-4 minutes). You just want them soft.

5. Stir in the smoked paprika and cook just until fragrant (30 seconds). Add the tomatoes, wine, merguez, and thyme and bring to a simmer. Add the mussels & scallops to the pot. Stir, to coat the mussels with the sauce. Cover and reduce heat to medium. Shake the pot occasionally, until the mussels are all open (about 8-10 minutes).

Serve with a mixed green salad with simple vinaigrette and some fresh baguettes for ripping and dipping.

Roasted Scallops with Rosemary & Thyme

Roasted Scallops with Rosemary & Thyme
Adapted from fineCooking Cook the Classics

Printable Recipe

Prep time: 5 minutes
Roasting time: 15-20 minutes

Serves 2

Ingredients:
6 tbsp extra virgin olive oil
6 fresh thyme sprigs
3 large rosemary sprigs, cut into thirds
Freshly ground black pepper
1 lb/450g large fresh scallops (the magazine calls for shrimp – equally fine)
2tbsp white wine vinegar

Directions:
1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with foil.

2. Pour the olive oil on the pan and add the rosemary & thyme. Toss to coat and roast for 10-12 minutes or until very fragrant.

3. Add the scallops (or shrimp) and toss with tongs until well coated with the hot herb oil. Continue to roast for another 8 minutes or until the scallops are cooked just through (the meat will be white. If using shrimp, they will turn pink)

4. Add the vinegar and a good pinch of sea salt.

This is great as part of a Tapas spread, served with some good country style bread for dipping up the sauce. It’s also wonderful tossed with cooked pasta.

Citrus Balsamic Glaze - Great for Scallops, Salmon & Chicken

Citrus Balsamic Glaze
It was great drizzled over seared scallops ( 1-2 minutes per side,seared in a hot pan)
And even more delicious as a marinade and baste for roasted salmon (400°F/200°C on a foil lined rimmed baking sheet for 10-15 minutes, depending on the thickness) and I’m guessing it will equally sing drizzled over grilled chicken.

Printable Recipe

Prep time: 2 minutes
Total Cooking time: 5 minutes

Makes ½ cup of glaze

Ingredients:
½ cup balsamic vinegar
½ cup dry white wine
2 tbsp fresh lemon juice
2 tbsp brown sugar, packed
Freshly ground black pepper

Directions:
1.Add all the ingredients to a small saucepan and bring to a boil. Cook over high heat for a few minutes, until the mixture thickens enough to coat the back of a spoon.

Store covered in the fridge for up to 3 weeks (it lasted 2 meals in my house, but will be made often). Warm slightly before serving (it will actually be almost solid straight from the fridge).

Sea Scallops, Pickled Beets & Goat Cheese Salad with Maple Buttermilk Dressing

Scallops, Pickled Beet & Goat Cheese Salad with Maple Buttermilk Dressing
From Fresh Canadian Bistro

Printable Recipe

Hands on time: 20 minutes
Serves 4

Ingredients:
1 cup pickled beets
2 cups Mache lettuce or baby arugula or other mixed greens
½ cup fresh goat’s cheese, crumbled
½ cup pecan pieces, toasted
2 green onion tops, sliced
2 tbsp canola oil
12 large sea scallops (under 10 per pound count)
Sprinkling of coarse sea salt or fleur de sel
½ cup Maple Buttermilk Dressing

Directions:
1. Lay the pickled beets in a straight line down the center of a serving platter. If you’ve made two or more beet varieties, alternate them on the plate. Sprinkle with a layer of Mache leaves. Crumble the goat cheese on top of the lettuce along with some pecan pieces and green onion slices.

2. Heat a cast iron or other heavy bottomed skillet (best not to use a non-stick pan) over high heat. Add the oil and sear the scallops on each side for 2 minutes (smaller scallops need less time.) Just remember not to crowd the pan or the scallops will stew rather than sear. Scallops are done when they are only slightly warm at the center, but golden on the surface. Sprinkle with sea salt.

Chef Craig’s perfect plating:
Place 3 scallops on the salad and drizzle a couple of tablespoons of the Maple Buttermilk Dressing on top. Serve immediately while the scallops are still warm.

Shrimp & Scallop Stir Fry with Baby Bok Choy

Shrimp & Scallop Stir Fry with Baby Bok Choy
Adapted from The South Beach Diet Supercharged

Printable Recipe

Prep time: 5 minutes
Cooking time: 10 minutes

Serves 2-4

Ingredients:
½ lb/450g large shrimp, shelled & deveined
½ lb/450g large sea scallops (Digby scallops if you can get them), rinsed & patted dry
2 large scallions/green onions, white & green parts thinly sliced
2 large clove garlic, minced
2 tsp extra virgin olive oil
2lb/1kg baby bok choy, rinsed, drained, dried & coarsely chopped (don’t skimp like I did…they really shrink up once chopped)
2 tbsp low sodium soy sauce (I actually used dark mushroom flavored soy sauce from my local Asian market – I had wanted to add some reconstituted shitake mushrooms, but didn’t have…will definitely do so next time)
2 tsp chili garlic sauce ( more or less depending on how much heat you like)

Directions:
1. In a large bowl, combine the shrimps, scallops, scallions and garlic and toss well.

2. Heat a large skillet or wok over medium high heat and add the shrimp/scallop mixture. Cook, stirring occasionally, until the shrimp are pink (3-4 minutes). Transfer to a large clean serving bowl.

3. Return the pan to the stove, still at medium high heat, and add the bok choy (there should be “juices” left from the shrimp & scallops in the pan. Cover and cook (stirring occasionally, until the bok choy is tender crisp (another 3 minutes or so). Drain any liquid in the skillet and add the bok choy to the seafood.

4. Return the skillet to the stove and add soy sauce and chili. Stir to combine and bring to a boil (just takes a few seconds). Add the seafood & bok choy and toss to coat. Cook only long enough to reheat. Transfer with slotted spoon to a serving bowl and boil the “sauce” until it thickens a bit. This doesn’t take very long. Pour over seafood and bok choy and serve.

Great dish on its own, but even better over rice (If you’re not South Beach Dieting) or multigrain pasta (if you are into SBD, phase II).

Ginger Roasted Salmon with Seared Scallops on Sautéed Swiss Chard

Ginger Roasted Salmon with Seared Scallops on Sautéed Swiss Chard

Printable Recipe

Prep time: 10 minutes
Total Cooking time: 15-20 minutes

Serves 2

Ingredients:
1 salmon fillet (about 2” across), skin on
Dressing:
½ tbsp fresh ginger, peeled & grated
1 large garlic clove, minced
½ tsp toasted sesame oil
1 tbsp dark soy sauce (you can use regular, but the dark is thicker and makes a great glaze)
Juice of ½ lime

½ bunch Swiss Chard, rinsed, drained and chopped (see directions below)
1 large shallot, cut in half length-wise and then sliced across
1 tbsp olive oil
1 tbsp balsamic vinegar
Some chicken broth (only if the pan gets too dry before the stems are soft)
Salt & pepper to taste

½ lb/450g fresh sea scallops (Nova Scotian, Digby scallops are awesome!)
Lemon juice – to spritz scallops when nearly done

Directions: Looks complicated, but I promise it's easy if you do it in this order.
Roast Salmon
1.Preheat oven to 400°F/200°C. Combine all the dressing ingredients (ginger to lime juice) in a small bowl.

2. Lay the salmon, skin side down, on a foil lined, lipped cookie sheet. Coat the top of the salmon with the dressing. Bake in the center of the oven for 15-20 minutes depending on how thick the fillet is. It’s ready when you stick the tip of a knife in the center and it comes out warm. If it’s cold, it’s undercooked.

In the meantime, to prepare the Swiss chard: once the chard is rinsed and patted dry, run a knife along the sides of the stem where it meets the leaf and separate. Once all the stems are together, cut them across in ½” pieces and set aside. Coarsely chop the leaves and keep separate from the stems.

1. While the salmon is roasting, heat a non-stick skillet over medium heat. Sauté the shallots in the olive oil for 3-4 minutes, until they begin to golden. Lower the heat a little and add the stems. Sauté until they are almost soft (about 5 minutes) and add the leaves. If the pan gets dry at this point add a little chicken or vegetable broth. You don’t want soup, but you don’t want it to scorch either. Add the balsamic vinegar and toss until the leaves soften (5 minutes). If they’re still tough, cover and lower heat even more. Taste for seasonings. This is when you’d add more balsamic, or salt & pepper. It should be sweet but with a little tang.

You only cook the scallops when everything else is about ready…seriously – they only take 1 minute per side.

1. Rinse the scallops and pat dry.

2. Heat ½ tbsp olive oil in a non-stick pan over high heat and once the pan is hot, add the scallops. Season with salt and pepper. Let sear for 30-40 seconds and flip. Spritz some lemon or lime juice and you’re done.

To plate:
Lay the Swiss Chard on the plate, top with the salmon (skin left on the baking sheet) and add the scallops – 2-3 on top and the rest on the side.

Pasta with Sweet Fennel Sausages & Digby Sea Scallops

Pasta with Sweet Fennel Sausage & Digby Sea Scallops

Prep/Cook time: 15-20 minutes

Serves 3-4

Ingredients
½ box (10oz/300g) long pasta, I used good quality pappardelle – just can’t remember the brand
1 tbsp olive oil
3 sweet fennel Italian sausages
1 tbsp butter
1 cup cremini mushrooms sliced
1 lb/450g large Digby sea scallops
2 large cloves garlic, minced
Pinch of red chili pepper flakes
Juice of 1 lemon
Splash of Zinfindal or white wine
Handful of baby arugula leaves

Directions
1. Cook the pasta in salted water in a large Dutch oven as per package directions.

2. In the meantime, in a large skillet, pan grill the sausages over medium-high heat, 5 minutes per side. Remove from pan and slice in ½” rounds. If not cooked through, return to the pan until no longer pink. Remove with slotted spoon and reserve in a bowl.

3. Heat 1 tbsp olive oil and 1 tbsp butter to the fat in the skillet, and add the mushrooms. Cook until golden over medium high heat (4-5 minutes). Add the garlic and red pepper flakes and toss for another minute or two. Add to the sausages.

4. If needed, add a little more olive oil to the pan and sauté the scallops, wine and lemon juice over high heat, turning once. They only need 2-3 minutes per side. Add the sausage mixture just to heat through. Note: this step should be done when the pasta is almost done so that neither the pasta or the scallops are overcooked.

5. Drain the pasta and place in a large serving dish. Add the scallops and sausages, top with a heaping handful of arugula and toss. Taste for seasoning – you might need more lemon juice or chili pepper flakes.

Seared Scallops with Peruvian Parsley Salsa

Seared Scallops with Peruvian Parsley Salsa
Salsa from: Herbs & Spices: The Cook's Reference

Hands-on time: 5 minutes
Marinating time for salsa: 30 minutes
Cooking time: less than 5 minutes
Serves: 2

Ingredients:
Salsa:
1 small onion, finely chopped
1 tsp fresh oregano leaves (½ tsp dried if you can’t find any fresh)
Red wine vinegar, just enough to cover the onion & oregano in a small bowl)
3 handfuls of fresh parsley leaves
1 tomato
Salt & pepper to taste

1 lb/500 g sea scallops, rinsed and patted dry
1 tsp or so good olive oil
Arugula leaves (just for yourself as to how much you like per person. Note: some people find this very strong and woodsy, so you might want to do half arugula, half baby spinach leaves)

Directions:
Salsa:
1. Place the chopped onion and the oregano in a small bowl and pour red wine vinegar over the mixture, just enough to cover. Let it sit for 30 minutes or so and then drain off the vinegar. Chop the parsley leaves to a paste in a food processor. Add to the drained onion/oregano mix.

2. The book calls for peeling and grating the tomato into the salsa, or chop fine. I cheated and added coarsely chopped tomato (with the peel) to the pureed parsley and pulsed a couple of times, then adding it all to the onions & oregano. Taste for seasoning and set aside while you cook the scallops.
Scallops:
In a large nonstick skillet over high heat, add the olive oil and once the pan is quite hot, add the scallops so they do not overlap or touch each other. Giving them space will help them sear and get a little golden on each side. Flip after 2-3 minutes, depending on the size of the scallops, and cook for another minute or two. They don’t take very long and if you overcook them, they just get rubbery.

Plating the finished dish:
Place a bed of arugula or arugula, spinach mix on a plate or platter. Place scallops on top and then generously spoon the salsa over the scallops. Toss and serve.