Spicy Broiled Scallops →

This spicy butter sauce works equally well with scallops under your broiler,  or freshly shucked oysters done on your grill. For oysters, place a teaspoon of the mixed butter on each oyster; set each oyster on a piece of crumpled tin foil on the grill to keep the shell from tipping out all the delicious buttery juice. Quick, easy, elegant, and simply delicious! Enjoy!

Broiled Scallops
Yield: Serves 4 as a starter

 INGREDIENTS
·  4 ounces sweet butter
·  1 tablespoon hot sauce of your choice (this produces a mild spiciness)
·  ½ teaspoon Old Bay Seasoning
·  1 very small garlic clove or ½ a medium clove finely minced or grated
·  Zest of ½ lemon grated, plus a few drops of lemon juice
·  1 small anchovy fillet rinsed and patted dry
·  8 large sea scallops, hinge muscle removed (preferably fresh or dry chilled)
·  3 tablespoons of dry white wine
·  ¼ cup Panko breadcrumbs

PREPARATION
1.  Melt the butter; add hot sauce, Old Bay, garlic, lemon zest, juice, and anchovy. Mix and mash well until the anchovy has dissolved. Scrape the mixture into a small bowl and set aside in the fridge until the butter has solidified.
2. Pat the scallops dry with a paper towel and give them a light sprinkle of salt.
3. Preheat your broiler with the grate 6 inches from the flame.
4. Grease the bottom of an ovenproof skillet or small heat-proof casserole with a small amount of the prepared butter. Assemble the scallops in the skillet/casserole and place dabs of the butter around them and a dab on top of each. Add the wine and sprinkle the scallops with Panko; place under the broiler for 6 minutes or until the Panko turns golden brown. Note: monitor closely so the Panko does not burn.
5. Use tongs to transfer hot scallops to small plates or 3-inch scallop shells. Pour any sauce around each scallop. Sprinkle with finely chopped parsley and serve while hot with lemon wedges on the side.

Wine pairing: depending on how spicy your sauce is, for mildly spicy an Albariño, Chablis, Vermentino, Sauvignon Blanc; for spicier sauce, try a Viognier, White Rhone, or a dry Riesling.

Glazed Yin-Yang Shrimp →

This recipe engages all five taste senses marrying the hot bitter savory flavors of blackening spice with a fruity sweet-spicy Asian-inspired glaze that is delicious on shrimp or poultry. If you have any leftover glaze, it will keep in a sealed container in the fridge for a week. Serve these delicious shrimp with a vegetable couscous or rice and veggies for a quick and easy main course, or as a starter salad with mixed greens dressed lightly with a citrus vinaigrette.

Glazed Yin-Yang Shrimp
Serves 4
Soak some bamboo skewers in warm water for at least an hour while you prepare the shrimp. This step will prevent the skewers from burning on the grill.

INGREDIENTS
12-16 extra-large shrimp shelled and deveined (or 8 as a starter)
For the blackening spice:

• 2 ½ tablespoons paprika

• 1 tablespoons salt

• 2 tablespoons garlic powder

• 2 teaspoons black pepper

• 1 teaspoon white pepper

• 1 tablespoon onion powder

• ½ teaspoon cayenne pepper

• 1 tablespoon dried oregano

• 1 tablespoon dried thyme

Mix all the ingredients thoroughly. A spice grinder is helpful. Keep in a tightly closed container with your other spices.

For the glaze:

• ¼ cup apricot jam

• 1 tablespoon sweet soy sauce (available at any Asian market or the International section of your supermarket)

• 1 tablespoon grated ginger

• 1 teaspoon lime zest

• 1 teaspoon lemon zest

• 2 teaspoons of hot sauce (I used Peachy Habanero Hot Sauce, but any hot sauce will do

• ¼ teaspoon 5 Spice Powder- optional but recommended (available at any Asian market or the International section of your supermarket)

• 1 teaspoon sesame oil

Combine the ingredients in a saucepan over medium heat. Bring the mixture to a slow boil and lower the heat, stirring frequently, until the jam melts and a sauce forms. Simmer over low heat for a few minutes, remove from the heat and allow the flavors to meld for 10 or 15 minutes before using.

PREPARATION
1. Drizzle the shrimp with a tablespoon of olive oil and stir to coat.
2. Sprinkle 1-2 tablespoons of blackening spice over the shrimp and stir to coat well.
3. Allow the shrimp to marinate in the fridge for at least 20 minutes up to an hour.
4. Thread the shrimp onto the bamboo skewers. (See the photo to thread the shrimp in a yin-yang pattern on the skewers.)
5. Lightly oil the grates on your pre-heated hot grill.
6. Place the shrimp on the hot grill and brush with the sauce; grill for 2 minutes.
7. Flip the shrimp, brush with sauce, and grill for 2 minutes.
8. Remove from the grill to plate and serve while hot.

Wine pairing: dry-Riesling, Viognier, Chenin Blanc, Fume Blanc, or Gewürztraminer are good choices to pair with this spicy, fruity dish. Avoid wines with heavy tannins.

Lobster with Fried Gnocchi, Tomatoes, and Pea Purée →

The dining ritual of eating a lobster roll while in Maine or on Cape Cod is deeply ingrained in the tourist industry of New England. When vacationing on the coast of New England, you don’t have to pay $30. for a lobster roll you can make at home by toasting a hot dog roll and adding a couple of spoonfuls of fresh lobster meat tossed with a quick tarragon aioli. Easy peasy! Having spent much of my childhood growing up on the New England coast, when I go to a restaurant, I prefer to order a dish that I don’t usually make at home. This recipe was inspired by a dish I had at Mac’s Shack seafood restaurant in Wellfleet on Cape Cod. I was so impressed with the original dish, I had to recreate my version of it at home. I hope you like it!

Lobster with Fried Gnocchi and Pea Purée
Serves 2
Ingredients:

• 2 lobster tails

• 6-8 boiled gnocchi per person (homemade or from the market)

• 1 cup of frozen peas

• 1 smallish shallot chopped

• 1-2 cloves of garlic chopped

• pinch of red pepper flakes (optional)

• zest from half a lemon (optional)

• 1 cup bottled clam juice, fish stock, or chicken stock

• ¼ cup dry white wine

• 1 heaping tablespoon of chopped fresh tarragon

• 1 heaping tablespoon of fresh flat-leaf parsley

• 2 tablespoon olive oil

• 1 tablespoon butter

• 4 cherry tomatoes

• pinch of white pepper and salt to taste

• pea sprouts for garnish (optional)

Preparation:
Make the Pea Purée:

Photo; c. foodblogchef 2021

1. In a medium saucepan, sauté the garlic and shallot over medium heat until just translucent (not browned).

2. Add the red pepper flakes and stir for a few seconds.

3. Add the stock and white wine and bring to a boil and simmer for 2-3 minutes.

4. Add the peas and white pepper and boil for a minute and remove from heat

5. Strain the peas reserving the liquid.

6. Using a blender or Magic Bullet, add the tarragon and parsley, half the liquid, and the pea mixture and purée until smooth. Add more reserved liquid if necessary to achieve the sauce consistency you want.

7. Taste and adjust the salt to taste.

Sauté the lobster and tomatoes:

Photo: c. foodblogchef

1. Add a tablespoon of olive oil to a skillet and sauté the lobster tails covered over medium heat for about 5 minutes adding a ¼ cup of water to create steam.

2. Remove the lobster tails and cut them lengthwise to gently remove the flesh from the shell and set aside.

3. To the same skillet, add a bit more oil if needed, and sauté the tomatoes cut face down for a minute or two to your desired doneness. Remove from heat and set aside.

Boil and fry the gnocchi:

1. Boil the gnocchi according to package directions, or if you’re using fresh homemade gnocchi, add the gnocchi to well-salted boiling water. Wait for them to rise to the surface and continue cooking for a minute. Remove from the water using a slotted spoon to drain the water.

2. To the same skillet, you cooked the lobster in, over medium-high heat, melt a tablespoon of butter and fry the boiled gnocchi until golden brown on two sides.

Plate the dish:

Photo: c. foodblogchef 2021

1. Spread the pea purée equally on two plates and top with 4 half tomatoes on each plate. Distribute the fried gnocchi and top with chopped lobster meat. Garnish with pea sprouts.

Wine pairing: dry white wines like Chablis, Chardonnay, Albariño, Vermentino.

Marinated Sweet and Spicy Shrimp →

Here’s a great shrimp recipe to serve as a delicious appetizer/hors d'oeuvres, or as a main dish with rice like Chinese Fried Rice. Quick and easy to make, the marinade sauce caramelizes in the skillet as you cook the shrimp coating each piece with a rich savory sweet and spicy sauce sure to please your family and guests! Serve the reserved sauce for dipping or drizzling over rice. Truly tasty!

Marinated Sweet and Spicy Shrimp
Serves 4

Ingredients:

• 16 large shrimp (21-25 count), peeled and deveined

• 1 teaspoon garlic, minced or grated

• 1/2 teaspoon ginger, minced or grated

• 4 tablespoons honey

• 2 tablespoons soy sauce

• ½ teaspoon chili-sesame oil (Note: if you don’t have chili-sesame oil, use ½ teaspoon of sesame oil and ¼ teaspoon of red pepper flakes.)

• 1 teaspoon lemon juice

• 1 teaspoon lemon zest

Preparation:

1. Mix the ingredients and marinate the shrimp in half of the sauce for about 30-40 minutes, reserving the other half to drizzle over the cooked shrimp or rice.

2. Remove the shrimp from the marinade and discard the marinade.

3. Add 1-2 teaspoons of canola or other neutral oil to a hot cast-iron skillet. Working in two batches, add half the shrimp to the hot skillet and sear for 1 minute on each side. The marinade on the shrimp will caramelize. For added flavor, rub the shrimp in the caramelized sauce as you remove them from the skillet.

Note: substitute 3-4 large sea scallops per person and sear for 2 minutes per side after marinating as above. 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.

Wine pairing: a crisp Chablis, Albariño, Sauvignon Blanc, Verdicchio, Verdejo, or Rosé would complement this dish.

Baked Scallops in Wine Sauce →

This recipe is a simplified riff on the classic French dish Cocquilles St. Jacques. Traditionally the dish is served on a scallop shell as a tribute to Saint-Jacques (Saint James) the patron saint of pilgrims making the religious journey to Santiago de Compostela, Spain. There are many myths associated with Saint-Jacques, just as with many classic dishes, there are numerous interpretations of the recipe. Some versions poach the scallops first, some use Gruyère cheese, some add a touch of curry powder to the sauce, etc., etc. My goal is to make the recipe easy and accessible while preserving the delicious character of the wine sauce and making it virtually impossible to overcook the scallops. Garnished with chopped parsley, the dish can be served as an impressive first course for a special meal, or as a light main course with Sweet Potato Puree and a simple salad. The light creamy citrus and nutmeg-inflected sweet potato provides some color and an interesting alternative flavor profile to white potatoes which often accompany the dish.

Baked Scallops in Wine Sauce
Makes 6-8 first-course servings; 4 main course

Ingredients:

• 1/3 cup Panko bread crumbs

• 1/4 cup finely grated Parmigiano-Reggiano (1/2 ounce)

• 1 1/4 cups dry white wine

• 1 cup clam juice or fish stock

• 1/2 small onion, sliced

• 1/2 Turkish or 1/4 California bay leaf

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon Cognac or Brandy (optional but recommended)

• 1 teaspoon finely grated lemon zest

• 1 pound sea scallops, tough muscle removed from the side of each if necessary, and scallops cut into 3/4-inch pieces

• 1/2 pound small mushrooms, halved lengthwise, then thinly sliced lengthwise

• 6 tablespoons butter

• 1/2 cup heavy cream

• 1 large egg yolk

• 1 tablespoon all-purpose flour

• pinch of cayenne (optional)

• 1 1/2 tablespoons minced fresh flat-leaf parsley for garnish

Preparation:
Preheat oven to 400°F.

1. Mix the Panko and Parmesan cheese with 2 tablespoons of melted butter and set aside.

2. Add wine, clam juice, onion, bay leaf, salt, and pepper to a heavy saucepan, bring to a boil and simmer until reduced to about 1 cup, 8 to 10 minutes. Pour the cooking liquid through a sieve into a bowl and set aside. Wipe out the saucepan with a paper towel.

3. Cook the mushrooms in 2 tablespoons butter in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until most of the liquid mushrooms give off is evaporated, about 5 minutes. Remove from heat and add the cognac, lemon zest, and scallops and mix to coat the scallops. (You’re not cooking the scallops at this point.) Season with salt and pepper and set aside.

4. Whisk together the cream and egg yolk in a heatproof bowl.

5. Make a roux by melting 2 tablespoons butter to the cleaned saucepan over moderately low heat, then add the flour and cook stirring until the roux begins to turn a pale golden color.

6. Remove the pan from the heat and add the reduced cooking liquid in a stream, whisking constantly. Return the pan to heat and simmer, whisking constantly until the sauce thickens.

7. Pour the sauce in a slow stream into the cream mixture, whisking constantly, then pour the sauce back into the pan, add the pinch of cayenne, and simmer, whisking for a minute. Remove from heat and season with salt and pepper.

8. Stir scallops and mushrooms into the sauce, then divide among scallop shells or oven-safe ramekins and sprinkle with the bread crumb mixture.

9. Place the ramekins on a sheet pan in the upper third of the oven and bake for about 15 minutes until the breadcrumbs are golden brown and the sauce is bubbling.

10. Garnish with finely chopped parsley as a first course, or as a main course with warm Sweet Potato Puree piped or spooned around the edge of the scallops accompanied by a salad.

Wine pairing: white wine: a Loire Valley Sauvignon Blanc, Viognier, or Albariño would stand up to the rich creamy sauce, but not overpower the delicate scallops.