Lemon Pepper Scallops with Fruit Salsa →

Quick-seared, tender, slightly spicy scallops are paired with a simple fruit salsa using delicate ripe honeydew melon and creamy avocado dressed with EVOO, lime, and cilantro. This quick, delicious recipe can be served as a light meal or as the first course for a special dinner. Use ripe, sweet honeydew melon, and ripe, but still firm, avocados. If you can find them, use dry, air-chilled, or day scallops instead of chemically treated scallops which often have a slightly bitter taste from the chemical preservatives used. I use a blackened scallops method to cook the scallops, but I season the scallops with lemon pepper which is milder than blackening spice which would over-power the delicate fruit salsa. I hope you enjoy this recipe. Cheers!

Lemon Pepper Scallops with Fruit Salsa
Serves: 4

For the Salsa
Ingredients

• 2 teaspoons finely grated lime zest

• 2 tablespoons fresh lime juice

• 1 tablespoon extra-virgin olive oil, plus more for drizzling

• 2 cups diced honeydew melon ½-¼ inch dice

• 2 Hass avocados, cut into ½-¼ inch dice

• 1-2 teaspoons finely chopped red onion (to taste)

• 2 heaping tablespoons of chopped cilantro

• 1-2 teaspoons minced red Serrano pepper (to taste)

• ¼ teaspoon salt and about 6 grinds of freshly ground black pepper

Preparation

1. In a large bowl, combine the lime zest and juice with 1 tablespoon of olive oil. Using a rubber spatula, gently fold in the diced honeydew melon and avocado. Add the onion, cilantro, and Serrano and mix gently to incorporate. Season the salsa with salt and black pepper. Set aside in the fridge while you prepare the scallops.

For the Scallops
Preheat the grill and a cast iron skillet until the skillet is very hot.

Ingredients

• 3-4 large sea scallops per person (preferably day scallops or dry air chilled, tough muscle removed)

• Lemon pepper (make your own or find it in the spice section of your local market)

• ½ tablespoon EVOO

• ½ tablespoon butter

Preparation

1. Sprinkle the scallops liberally with lemon pepper

2. Add the butter and EVOO to the pre-heated, very hot skillet and swirl to coat the bottom of the skillet (Remember, the skillet is extremely hot. Use a padded mitt to avoid burning your hand)

3. Add one scallop at a time, pressing down gently on the skillet to get an even sear.

4. Cook, undisturbed, for 2 minutes per side. Use tongs to turn over after 2 minutes.

5. Using tongs, remove the scallops from the skillet and tent to keep warm while you plate the salsa.

6. Spoon the salsa on top of a leaf of lettuce and top with the scallops. Enjoy!

Wine pairing: a dry white wine like Vermentino, Albariño, Sauvignon Blanc, Chablis, Soave, or Viognier. A chilled dry Rosé would also work.

The fruit salsa is adapted from a recipe by Marcia Kniesel at Food & Wine.

Asian Scallops with Green Sauce →

Anywhere fresh herbs are grown you will find some version of Green Sauce. The list includes Italian and Spanish salsa verde, Chimichurri from Argentina, Moroccan Charmoula, and minty green sauce from Great Britain just to name a few. This Asian-inspired dish uses large sea scallops (or any flaky white fish) marinated in sesame oil, fish sauce, and honey; pan-seared or grilled, finished with a slightly sweet, tart, spicy green sauce made with rice vinegar, honey, red chile, garlic, and cilantro (fresh coriander). You’ll be amazed at how fast you can have this easy, elegant dish on your dinner table. The scallops double as a delicious starter, or a light main course served with rice and veggies. Once you try it with scallops, I strongly urge you to use this sauce on your favorite white fish. You won’t be disappointed! Enjoy!

INGREDIENTS
Serves 4 for a light meal: 4-5 scallops per person (or 1 ½ -2 pounds of flaky white fish)

For the marinade:

• 4 teaspoons sesame oil

• 4 teaspoons fish sauce

• 1 teaspoon honey

For the Green Sauce:

• 8 tablespoons rice vinegar

• 1 tablespoon honey

• ½ teaspoon salt

• 4 cloves of garlic grated or finely minced

• 1 ½ -2 teaspoons fresh red chile pepper finely minced

• 6 tablespoons fresh cilantro leaves and tender stems, chopped

PREPARATION

1. Prepare the marinade and reserve half of it to put into the green sauce. Pour the remaining half of the marinade over the scallops and refrigerate. While the scallops marinate prepare the green sauce.

2. Add the vinegar, honey, salt, and garlic to a small saucepan over medium-high heat and boil for 3-4 minutes.

3. Remove the pan from the heat and stir in the chile and coriander. For a smoother sauce, buzz the mixture in a small food processor. Add the reserved marinade to the mixture.

4. On your grill or stovetop, preheat a cast iron skillet (or another heavy bottom skillet) until very hot.

5. Add a tablespoon of canola oil to coat the skillet and add the scallops without crowding. A cast iron skillet can accommodate about 6-8 large scallops at a time. Sear the scallops for 2 minutes and flip them for another 2 minutes. This should produce a nice brown crust on the scallops. Keep them warm while cooking the remaining scallops.

6. Serve the scallops with the green sauce spooned over.

This dish pairs nicely with white or brown rice and sauteed vegetables of your choice.

Wine pairing: white wines work well with this dish. Consider a Viognier, Dry Riesling, Albariño, Vermentino, Vernaccia, or White Bordeaux.

Chile Lime Shrimp →

Chile Lime Shrimp… This dish is inspired by traditional Peruvian Chile Lime Shrimp. Less well known in the U.S. than Mexican and Caribbean cuisines, but with its own sophisticated gastronomy and more than its share of world-class chefs, Peruvian cuisine (comida criolla) is a rich mixture of indigenous Andean, African, Asian, and Spanish/European culinary traditions that reflect the history and diverse ethnic composition of the Peruvian population. Serve this dish with a refreshing, colorful Mango Avocado Salad for a light meal that will engage all five taste senses. Alternatively, gift your guests a taste of Peru and serve a plate of these shrimp with lime wedges as hors-d’oeuvres. I hope this simple sample of comida criolla entices you to explore Peruvian cuisine the way it has me. Buen provecho!

Chile Lime Shrimp
Serves 4

Ingredients

• 1 pound of shrimp, peeled and deveined (I use 16-20 count large shrimp)

• ½ cup lime juice

• Zest of 1 lime finely grated

• ¼ cup plus 1 tablespoon extra-virgin olive oil

• 2 cloves garlic, minced

• 1 teaspoon chile powder

• ½ teaspoon ground cumin

• 2 Makrut lime leaves, center spine removed, very thinly sliced (optional)

• 4 teaspoons soy sauce

• 2 teaspoons finely minced or grated ginger root

• ½ teaspoon paprika

• ¼ cup freshly chopped cilantro

• kick it up a notch with a few drops of your favorite hot sauce

Preparation

1. In a large bowl, whisk together the lime juice, 1/4 cup olive oil, garlic, chile powder, cumin, cilantro, soy sauce, paprika, and ginger. Add the shrimp to the marinade, cover with plastic wrap, and refrigerate for 30 minutes.

2. Heat the remaining oil in a large skillet over medium-high heat. Remove the shrimp from the marinade and cook for 1-2 minutes per side until pink and opaque. Alternatively, my preferred method is to grill the shrimp over direct heat for 1-2 minutes per side depending on the size of your shrimp. Remove from the heat and garnish with cilantro and serve immediately with lime wedges.

Wine pairing: a dry Riesling, a demi-sec Vouvray, or a Viognier will compliment this spicy dish.

Blackened Scallops with Cilantro Lime Sauce →

Super easy to make, this dish is adapted from a recipe by Marcela Vallodolid featured in Food and Wine Magazine in 2014. I kick it up a notch by blackening the scallops and serving the spicy scallops atop the fresh, tangy cilantro and lime sauce. A garnish of a simple avocado and tomato relish, or sweet Peppadew pepper provides color to your presentation and complementary flavors to the dish. Enjoy!

Blackened Scallops with Cilantro Sauce
Serves: 4

Ingredients:
·   12 large sea scallops
·   Blackening spice  
·   Sea salt
·   Black pepper
·   4 tablespoons butter
·   1/4 cup extra-virgin olive oil
·   1/4 cup chopped cilantro
·   2 garlic cloves, minced
·   2 tablespoons fresh lime juice
·   1 1/2 teaspoons low-sodium soy sauce
·   1 1/2 teaspoons crushed red pepper
·   Avocado-tomato relish- *Optional see below 

Preparation:
Preheat your cast iron skillet(s) over high heat (use your grill to avoid filling your house with smoke when blackening the scallops)

1.  Add the olive oil and cilantro along with the garlic, lime juice, soy sauce, and crushed red pepper to a blender (or Magic Bullet) and process until smooth.
2. Melt the butter and dip each scallop in the butter first then into the blackening spice.
3.  Lightly oil the very hot skillet and gently place 6 scallops on the skillet. Don’t move the scallops for two minutes, then gently turn over each scallop for another 2 minutes. Repeat with the other 6 scallops if you don’t have two skillets to work with.
4.  Sauce 4 plates and place three scallops atop along with your garnish of choice. 

*Optional: serve the scallops alongside a tablespoon of chopped avocado and tomato relish dressed with a squeeze of lime juice and a drizzle of olive oil. 

Note: If you don’t want to blacken the scallops, toss the scallops in the sauce and sear them on a hot cast-iron skillet for two minutes per side basting with a drizzle of the sauce.

Adapted from: https://www.foodandwine.com/recipes/cilantro-scallops

Portuguese Mussels with Linguiça and Fried Potatoes →

Here’s a riff on one of my favorite dishes, the classic Portuguese dish “Porco Alentejana”. I first tasted this dish with pork, clams, and fried potatoes over 40 years ago at the “12345 Club” the Cabana Carioca at 123 West 45th St. in Manhattan. Since then I try it every time I eat at a Brazilian or Portuguese restaurant. The secret to the dish is the complex traditional Portuguese red pepper paste condiment that provides a distinctive flavor to the broth. For this recipe, I substitute sustainably farmed mussels for small hard-shelled clams and smokey fried Portuguese linguiça for the pork shoulder. Super flavorful and satisfying, the briny-plump-tender mussels, crisp-smokey sausage, and roasted slices of potato provide you with a dish from culinary heaven. If you want to lower the carbs omit the potatoes, but don’t forget the crusty bread to dip in the sumptuous broth! Bom proveito!

Portuguese Mussels with Linguiça and Fried Potatoes
Serves 4

Ingredients:

• 2 pounds of fresh mussels washed and picked over discarding any that are open and don’t close when tapped.

• ½ pound linguiça thinly sliced

• ¼ cup red pepper paste

• 1 ¾ cups dry white wine

• 4 tablespoons olive oil, plus more if needed

• 2 medium yellow onions, coarsely chopped

• 3 cloves garlic, minced

• 2 bay leaves

• 2 pounds Yukon gold potatoes, peeled and sliced about 1/4” thick or cut into 1-inch cubes
  (See *Note)

• Kosher salt and freshly ground black pepper

• ¼ cup chopped fresh cilantro leaves

Preparation:
Preheat the oven to 425 F.

1. In a large bowl, toss the potato slices/cubes with 2 tablespoons oil, season lightly with salt and plenty of pepper, and scatter in one layer on a rimmed foil-lined baking sheet. Roast, flipping them once or twice, until fork tender and golden brown about 30-40 minutes.

2. In a large pot over medium-high heat, warm 2 tablespoons olive oil. Fry the linguiça until it is brown and crispy.

3. Lower the heat to medium, add the onion and cook stirring until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more.

4. Add the red pepper paste and stir for a couple of minutes before adding the wine and bay leaves. Bring to a boil and simmer for a couple of minutes, cover and remove from the heat until the potatoes are out of the oven.

5. Once the potatoes are done, raise the heat under the pot to high, bring to a boil and stir in the mussels. Cover and cook until they begin to open (2-3 minutes) stirring occasionally and picking out the mussels as they fully open. (Note: cooking mussels this way ensures perfectly cooked large, plump, tender mussels that are not overcooked, shriveled, and tiny.) Discard any mussels that don’t open.

6. To serve, line the bottom of the serving bowls with the potato slices or cubes, top with the linguiça, mussels, and broth, and sprinkle with the cilantro. (See *Note)

7. Serve with crusty bread for dipping. Have a large bowl ready for the shells.

   *Note: if you want to lower the carbs in this dish omit the potatoes.

Adapted from: https://leitesculinaria.com/7675/recipes-portuguese-pork-with-clams.html

Wine pairing: the traditional wine to serve with this meal is “vinho verde” a light, crisp white wine from Portugal. Other options would be Chablis, Sauvignon Blanc, Vermentino, Albariño, or Verdejo. You could also try a Rosé or light Beaujolais. Avoid wines that have heavy tannins.

Five Spice Seared Scallops with Squash Puree →

This delicious dish combines all 5 Tastes: delicate, meaty seared sea-scallops with a creamy puree of squash flavored with anise and maple syrup. Exceptionally satisfying and easy to prepare, you can have it on the table in about 30 minutes. Add some slices of tomato or a simple salad dressed with rice-wine vinegar and olive oil, salt and pepper to complete the 5TastesTable meal profile.

Serves 4
Ingredients:

• 16-20 sea scallops (4-5 per person depending on how large they are)

  *Note: If possible use U-20 dry fresh or air chilled frozen scallops rather than chemically treated scallops. Allow frozen scallops to thaw in the fridge before using.

• ½ teaspoon Chinese Five Spice Powder (available at the super-market or make your own)

• salt and pepper

• 1 butternut squash (or other winter squash)

• 1 shallot (chopped)

• 1 tablespoon olive oil

• 4-5 star anise pods

• about 2 cups chicken stock (enough to cover the squash in a medium sauce pan)

• 2-3 tablespoons maple syrup (optional)

• chopped cilantro for garnish

For the Squash:

1. Cut the squash lengthwise and remove the seeds and membranes.

2. Slice each half squash crosswise in 1 1/2-2 inch thickness; cut those pieces in half and remove the skin from each and set aside the chunks of squash.

3. In a medium sauce pan sautee the shallot in olive oil over medium heat. (1-2 minutes)

4. Add the chunks of squash, chicken stock, and star anise pods and bring to a boil over medium-high heat. Reduce the heat to medium and cook covered until fork tender. (about 10 minutes)

5. Strain the liquid into a bowl or large measuring cup and remove the star anise pods from the cooked squash. (Save the unused flavorful broth for another use.)

6. Add the squash to a blender or food processor along with a half-cup of the strained liquid and maple syrup. Blend at high speed until smooth adding small amounts of liquid to achieve the desired consistency of your puree. Season with salt and pepper to tastes and cover to keep warm and set aside.

For the Scallops:
Pre-heat a cast iron or other heavy bottom skillet to very hot. You can do this on your stovetop or outside on your grill if you don’t like the smell of cooked fish in your house.

1. Pat the scallops dry and sprinkle with salt and pepper and the Five Spice Powder.

2. Add a tablespoon of butter to the very hot skillet and swirl around to coat the bottom.

3. Working in 2 batches so you don’t crowd the scallops, sear the scallops for 2 minutes on each side (let them sit on the hot skillet for the full 2 minutes without moving to develop the golden crust before turning.) After 2 minutes per side, remove the scallops to a plate and tent while you cook the second batch.

To Serve:Using medium size plates, pour equal amounts of puree onto each plate and place 4-5 scallops on the puree. Garnish with chopped cilantro leaves. Serve with sliced tomatoes dressed with equal amounts of rice-wine vinegar and olive oil, coarsely ground black pepper and a flaky salt like Maldón.

Wine pairing: Chablis, Sauvignon Blanc, Vermentino, Albariño, Viognier, or Dry Riesling