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.

Shrimp Pesto →

Garden tomatoes and freshly made pesto together are a perfect example of simple, flavorful, fragrant Italian cooking. (cucina contadina) You can have this delicious dish combining tomatoes, pesto, and shrimp sauteed in garlic and fresh herbs on the table in about 20 minutes. I prefer to prepare the tomato-pesto sauce first while bringing my pot of water to a boil. Adding the pasta to the boiling water before sauteing the shrimp allows for the pasta to be done by the time you have added the sauteed shrimp to the sauce and brought it to a simmer. The goal is to add the flavors of the garlic, fresh herbs, and lemon juice to the shrimp without overcooking them. If your pesto already has Parmesan in it, wait until you add the shrimp to the sauce to adjust the salt if necessary. Serve garnished with fresh chopped basil and toasted pine nuts. (optional) Don’t forget a good crusty loaf of bread to sop up the sumptuous sauce. A simple green salad dressed with a vinaigrette completes the meal.

Shrimp Pesto
Serves 4

The Steps:
1. Bring a pot of salted water to a boil while you do the following:
2. Prepare the tomato-pesto sauce.
3. Add the pasta to the boiling water.
4. Sautee the shrimp and herbs.(only about 1-2 minutes)
5. Add the sauce to the shrimp and just bring to a simmer. (3-5 minutes)
6. Once done to al dente, dress the pasta with a little sauce to keep it from drying out.
7. Plate and serve.

For the Sauce:
Ingredients:

• ½ cup pesto (preferably homemade, but bottled is ok)

• ½ cup crushed canned tomatoes

• 1 tablespoon olive oil

• 4 cloves of garlic

• 8 ounces clam juice

• ¼ cup dry white wine

• 1 tablespoon fresh lemon juice

• ¼ teaspoon black pepper

• pinch of red pepper flakes (optional)

Preparation:
Sautee the garlic until fragrant. (not brown)
Add the tomatoes and simmer for 2-3 minutes.
Add the pesto, clam juice, wine, and lemon juice and simmer for 5 minutes.

Add ½ pound of thin linguine to the boiling water while you saute the shrimp. Cook according to directions on the box to al dente. Fresh pasta cooks in about a minute at a full boil.

For the Shrimp:
Ingredients:

• 1 pound of large shrimp (21-25 count)

• 1 tablespoon olive oil

• 1 clove of garlic minced

• 1 tablespoon fresh basil chopped (1 teaspoon dried)

• 1 tablespoon fresh flat-leaf parsley chopped (1 teaspoon dried)

• pinch of oregano

• pinch of red pepper flakes

• a squeeze of lemon juice

Preparation:
Sautee the garlic for a minute until fragrant.
Add the shrimp and herbs and stir briefly to mix.
Add a squeeze of lemon juice and stir for about a minute.
Add the reserved tomato-pesto sauce and bring to a simmer.
Done! Don’t overcook the shrimp!

Photo: foodblogchef 2020

Assemble the dish:
Drain the pasta and dress the pasta with a ¼ cup of the tomato-pesto sauce.
Serve on a platter family style or individual plates of pasta topped with sauce and 4-6 shrimp per person.
Garnish with chopped fresh basil and toasted pine nuts. (optional)
Sprinkle with parmesan.

Wine pairing: fresh, bright wines that can stand up to the richness of the pesto and acidity of the tomatoes are a good choice: Vermentino, Albariño, Sauvignon Blanc for white wines; young inexpensive fruity Pinot Noir, Barbera, Beaujolais, or a lighter Tempranillo are red wines that should work. During warm weather, a slightly chilled Rose would be perfect.

Anise Flavored Shrimp, Frico, and Delicata Squash with Pomegranate, Pistachio Relish →

This is an elegant starter for a special meal. It takes a bit of prep work, but the results are worth it. Make the Fricos a day ahead. They will keep for a couple of days in an air-tight container. Try not to eat them all before you make the shrimp and relish.

1. PARMESAN FRICOS (CHEESE CRISPS)

Ingredients:

• 1- 8 ounce piece Parmigiano-Reggiano

• 2 1/2 tablespoons all-purpose flour

• 1/2 teaspoon black pepper

• 3/4 teaspoon herbes de Provence, optional

• ½ tbs lemon zest

  *Note: make the Fricos first and store them between sheets of parchment paper. They will keep for a couple of days in an airtight container.

Directions:

Preheat oven to 375°F. Line a half sheet pan with a silpat or parchment paper; a non-stick sheet pan works well also.

1. Using the largest holes on a box grater, coarsely shred the cheese.

2. Stir together the cheese, flour, pepper, and herbes de Provence in a large mixing bowl.

3. Arrange tablespoons of cheese four inches apart on the silpat/parchment paper, stirring the cheese mixture in the bowl between tablespoons to keep the flour evenly distributed.

4. Flatten each mound slightly with your fingertips to form a three-inch round.

5. Bake the fricos until golden, about 10-12 minutes.

6. Cool two minutes on the half sheet pan, then carefully transfer each crisp (they are very delicate) with a thin spatula to a rack to cool completely.

   *Frico recipe adapted from: https://www.splendidtable.org/recipes/lacy-parmesan-frico

2. ROASTED DELICATA (or ACORN) SQUASH WITH POMEGRANATE-PISTACHIO RELISH

RELISH:

Ingredients:

• 2 Delicata squash, washed well and cut into rings (you don’t have to remove the skin)

• 2 tablespoons unrefined coconut oil, melted

• sea salt

• freshly ground black pepper, to taste

• 2 tablespoons unrefined, cold-pressed olive oil

• 2 tablespoons unfiltered apple cider vinegar or pomegranate molasses

• ½ teaspoon sea salt

• 1 cup pomegranate seeds (or dried cranberries, or dried cherries)

• ½ cup pistachio nuts, toasted

• 2 small shallots, chopped (or 1 medium)

• 3 Tablespoons fresh mint, chopped

  *Note: this makes about six servings

Directions:

Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.

1. Place the squash rings on the baking sheets and brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-25 minutes.

2. While squash is roasting, assemble relish. Whisk the oil, vinegar, and salt together in a medium bowl, add the remaining ingredients, and toss to combine.

3. Arrange the squash rings on small plates and spoon the relish mixture on top. (Note: alternatively you can chop up the squash and gently stir it into the relish before you spoon it onto a leaf of lettuce)

   *Squash recipe adapted from: https://pamelasalzman.com/roasted-delicata-squash-with-pomegranate-pistachio-relish-recipe/

3. ANISE FLAVORED SHRIMP

1. Saute 6 extra large shrimp for one or two minutes on each side.

2. Add 2 tablespoons of anise-flavored liquor (Anisette, Pastis, Pernod), stir the shrimp briefly to coat with the liquor, and remove from heat.

4. ASSEMBLE THE PLATES:

1. Gently stand a Frico on edge vertically into the mounded Relish and place an Anise Flavored Shrimp on the Relish leaning against the Frico.

2. Serve at room temperature.

*Note: a soft Loire Valley Sauvignon Blanc or a Viognier pairs nicely with this dish.