Tuesday, February 28, 2012

Caramelized Sea Scallops

I had to make two dinners tonight.

 But this, THIS was so worth the extra set of dirty dishes. 
Chris and his stubborn food preferences really missed out on an amazing meal.  Don't you miss out too!


Here is what you will need:
6-9 large sea scallops
1TBSP extra virgin olive oil
fresh sliced lemon & zest for garnish
I TBSP sugar
Salt and pepper to taste


Scallops are as quick and easy and as making a bowl of cereal. You just have to be pay close attention to them.  Kind of like and newborn in the bathtub; you cant turn your back on them, even for a second, or tragedy will strike.

To begin, remove the scallops from their packaging and give them a quick rinse at the sink. Using a clean paper towel pat them dry to wick away all excess moisture (if the scallops are too moist they will not caramelize in the pan).  Then sprinkle the scallops with salt and pepper.   Add the olive oil to coat a saute pan and heat to medium- high heat. Press each of your scallops into the sugar coating just the flat sides, then place them in the pan going in a clockwise direction starting at twelve. You should hear a firm sizzle when the scallop hits the pan, that means the pan is hot enough. Allow the scallops to sear for 2 minutes before turning, starting with the first scallop (at the 12'oclock location) and flipping each one. The seared side should be a beautiful caramel brown color.  Allow the second side to sear for an addition minute before removing  them to a serving dish. Your first instinct may be for leave them in the pan for longer, don't.  Trust me, just don't. If you overcook them they will become tough and rubbery like an old hot dog. These are lovely, lovely scallops, not old hot dogs so heed my warning!    Besides if they are fresh (ask the fishmonger when you buy them if you're unsure)  cooking them medium rare is not only safe, its preferred. 

Garnish with fresh lemon zest and serve with lemon wedges.

These scallops were tender and sweet and go wonderfully well with fresh peppery  baby arugula and asparagus risotto.  Make them soon and Savor Every Bite!

Monday, February 20, 2012

Black Bean & Sweet Potato Hash

If there is one thing you NEED to have with Pork Carnitas,  its this!

And really, its a snap; simply peel and dice a sweet potato, saute in 1 tablespoon of olive oil until just tender add 1 clove minced garlic, diced red onion and a healthy pinch of salt. Saute until the onion begins to sweat then add the black beans and favorite spices (I used a pinch of white pepper and cayenne)   Just before serving toss in all the cilantro your little heart desires.

Viola. If you make a big enough batch you can enjoy it for days, mine never lasts that long.