Posts tagged scallops

Scallops Colcannon

I’ve been wanting to do this Irish staple for a long time. Simple but nice and filling. I had to add some kind of meat to turn it into a full meal. In this case, scallops. Because, that’s what I have available.

I added a little ground mace to the flavor just so it wouldn’t be just another mashed potato dish. It does add a hint of nutmeg, not much but enough to make it different. I love it!

Ingredients (2-3 servings):
6 pcs Sea Scallops, thawed
2 medium-size Russet Potatoes, diced into small cubes
1/2 ball of small Cabbage, cored and finely shredded
1 Leek, thinly sliced (discard green top)
4-6 strips of Bacon, crumbled or cut into small pieces
2-3 Garlic Cloves
A handful of Parsley, finely chopped
1 cup of Low-Fat Milk, warmed
3 tbs. butter
Ground Mace
Salt & Pepper

Prep everything before you start cooking. Boil the cubed potatoes in a pot of salted water until soft, about 20 minutes. In another pot, also with salted water, boil cabbage until soft but not mushy, about 10 minutes. Drain water and set aside.

Cook the bacon in a pan to crisp. Transfer to a plate lined with paper towel and let it rest and drain excess grease. Season the scallops with ground mace and salt & pepper. Take most of the grease out of the pan and sear the scallops in medium-high heat for about 3 minutes on each side. Be careful not to overcook them. Set aside on a plate. In the same pan, bring the heat down to about medium-low and sauté the garlic and leek for a few minutes or until leek is translucent. Turn the heat off.

When potatoes are done, drain the water then add milk, butter, a dash of ground mace and salt & pepper to taste. Also, add the sautéed garlic and leek to the mixture and start mashing until everything is fully incorporated. You might want to see if you need more or less milk than 1 cup. But you want the mash nice and creamy, not dry. Now, stir in the cooked shredded cabbage. Finally, add in the crumbled bacon and parsley and fold evenly.

Serve in a soup bowl and top with scallops. And if you want. garnish with more parsley and crumbled bacon.

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Five-Spice Scallops on Fried Rice

Here’s another one of my “leftover” recipes that turned out to be excellent. Big flavor, health conscious, and looks good too! What more can you ask for?

The highlight of this dish comes from the spices. A combination of pure (unrefined) sesame seed oil and Chinese Five Spice powder blend which is a mixture of cinnamon, fennel seeds, cloves, star anise and ginger, or sometimes Szechuan peppercorns. It’s simple yet profound. You just have to try it to know what I’m talking about.

By the way, there is an art to making fried rice. You can do it however you want ingredient and flavor-wise, but it’s first and foremost about the foundation. The texture is equally as important as the flavor. In a nutshell, you either do it right or you don’t… and it may take some time to master it.

First of all, you need to prep at least a day ahead of actually making your fried rice. I didn’t have to do this particularly this time since I already have leftover rice in the fridge (Traditionally, having leftover rice is why you make fried rice, to begin with). But if you don’t, here’s what you do…

Before you cook the rice, you need to rinse the grains a few times to get rid of the starch. This helps to keep the rice from being “sticky” when it’s cooked. Then you cook it al dente with just a tad less water than as directed. When it’s done, do not open the lid. In fact, never open the lid throughout the cooking process. Keep it closed until the rice cools off, which could take hours. Then, store it in the fridge until you’re ready to make your fried rice. It’s important to note that the grains need to be cold and as dry as possible when you’re frying or you’ll end up with a sticky mess.

Ingredients: Fresh Scallops, 1 Cup Uncooked Jasmine Rice, 4 Eggs (2 whole, 2 whites only), Garlic, Low-Sodium Soy Sauce, Chinese Five Spice Powder, Scallions or Fresh Chives, Canola Oil, Pure (Unrefined) Sesame Seed Oil, Salt & Pepper, All Natural Dipping Sauce (Oyster, Hoisin, Peppered Vinegar, Sweet Chili, Sweet & Sour, etc.)

Directions: Marinate scallops in a mixture of soy sauce, five spice powder, minced garlic and a small amount of sesame oil for at least two hours in the fridge (overnight is great). Place on a non-stick baking sheet and in a 400F preheated oven for about 20 minutes or so. Be careful not to overcook. Meanwhile, scramble the eggs, breaking it into small pieces. Set aside. Now, coat a wok or a large pan with a couple tablespoons of canola oil. In medium heat, saute garlic for a couple of minutes. Take the rice out of the fridge and break the lumps with your hand. Pour into the pan and stir vigorously until the garlic is evenly incorporated. Add the scrambled eggs, a dash of five-spice powder, salt and pepper to taste and continue to stir for another 10 minutes or so, making sure there are no lumps left. Then at the end, add a drizzle of sesame oil and some chopped scallions or chives. Turn off the heat and stir one last time until everything is evenly incorporated. Serve rice and scallops on a plate with a dipping sauce of your choice.

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Grilled Scallops

Sadly, I don’t get to eat seafood a lot anymore. But I’m trying to change this now. I grew up eating fish or shrimp a few times a week, every week. So, these days, when I remember to grab a filet from the fishmonger, it almost seems fancy, or even decadent. This shouldn’t be the case as they are simply delicious and they are nutritious. Well, yesterday I got me some fresh (well, as fresh as it gets, here in the high plains) scallops. How often do we have scallops? Probably not as often as we have burgers or hotdogs. It definitely felt a little fancy. And these are some mighty good eats, if I may add. Go have some and you won’t be disappointed.

Just remember with any seafood, be careful not to overcook unless of course, you like chewing rubber. Make a salad out of it, if you want. I have tried both shitake/sesame vinaigrette and mango pureé and they are wonderful. Oh yeah, I was able to made good use of the mâche on this one.

Ingredients: Fresh Scallops, Some Kind of Leafy Vegetables, French Fried Onions, Your Favorite Vinaigrette, Grill and Herb Seasoning, Olive Oil

Directions: Wet scallops with olive oil and sprinkle with seasonings. Grill 3 minutes on each side. Make a salad and mix in fried onions and grilled scallops.

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