Tag Archives: scallops

Sea Scallops with Browned Butter, Capers and Lemon

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Sea scallops are a rare delicacy due to the high price at restaurants and at the fish market. So in the event of a stay-at-home New Year’s Eve celebration for the two of us, the occasion was the perfect opportunity to “treat” ourselves. Couple that with a few lump meat crab cakes, and our year-end meal was one to remember.

In this recipe, sea scallops get the piccata treatment, and who can resist that? Their sweet, briny flavor is perfectly matched by nutty browned butter, salty capers and puckery lemon. And while not part of the original recipe, we added in 8 pre-cooked shrimp (leftover from another appetizer), reheating them at the end of step four with the addition of the lemon juice.

When shopping, look for dry sea scallops—“Dry” indicates that the shellfish has not been treated with sodium tripolyphosphate (STPP), a preservative that forces water retention and that has a bleaching effect. In fact, bright white color is a tell-tale sign of the presence of STPP, as untreated scallops have a pale coral or ivory hue. And at the seafood counter, dry scallops should not be sitting in a pool of milky liquid.

Don’t attempt to move the scallops immediately after placing them in the skillet. They may stick at first but will release after they’ve formed a nicely browned bottom crust. Serve with crusty bread and a leafy salad dressed with a bright vinaigrette.

With a minimum of ingredients and a short cooking time, you can have an elegant meal on the table in under a half hour!

Sea Scallops with Browned Butter, Capers and Lemon

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 1 1/4 lbs. dry sea scallops, side tendons removed and discarded, patted dry
  • Kosher salt and ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 4 Tbsp. salted butter, cut into 4 pieces
  • 1/4 cup drained capers
  • 2 scallions, thinly sliced on the diagonal, whites and greens reserved separately
  • 1 tsp. grated lemon zest
  • 1 Tbsp. lemon juice
  • Lemon wedges to serve

Directions

  1. Place the scallops on a paper towel–lined plate. Season lightly on all sides with salt; set aside. In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Quickly pat the scallops dry once again and place in the pan, a flat side down, spacing them evenly apart. Cook without disturbing until golden brown on the bottoms and they release easily from the pan, 2 to 4 minutes.
  2. Flip each scallop, then add the butter, capers and scallion whites, swirling the pan to incorporate.
  3. Cook, spooning some of the hot butter over the scallops, until the butter smells nutty and the scallops are opaque throughout, 2 to 3 minutes.
  4. Remove the pan from the heat and, using tongs, transfer the scallops to a serving plate. To the skillet, add the lemon zest and juice; stir to combine.
  5. Taste and season with salt and pepper, then pour the sauce over the scallops. Sprinkle with the scallion greens.

http://www.lynnandruss.com

Recipe from Milk Street

Pan-Seared Scallops With Chorizo and Corn

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We recently made another dish that featured scallops and chorizo—an odd, but very successful combination it seems. That first Scallops and Chorizo in Tomato Sauce dish was a real hit in our house, so we thought we’d give this recipe highlighting both of those same proteins an equal chance. Oh, so glad we did. Fantabulous! Is that a word?

Large sea scallops are treated to the flavorful oil left behind when you cook the chorizo—and we agree with the description from Bon Appétit, “it’s basically liquid gold!”

There is no doubt, we’ll be making this again! Of course, fresh corn on the cob is a must, so you want to be making this dish during the peak of corn season, if at all possible.

Four portions seemed a little miserly to us, allowing only three scallops per diner. Split three ways, each person gets four scallops, a more reasonable quantity. You could easily use a total of 16 scallops, instead of 12, without changing the amounts of the other ingredients.

The melded flavors are fantastic with a bright note from the squeeze of fresh lime juice. We practically licked our plates clean.

Pan-Seared Scallops with Chorizo and Corn

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 3 ears of corn, husked
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 oz. smoked Spanish chorizo, finely chopped
  • 12 scallions, white and pale green parts only, thinly sliced
  • 4 garlic cloves, thinly sliced
  • ½–1 serrano chile (depending on heat), finely chopped
  • ¾ tsp. kosher salt, plus more
  • 1 cup buttermilk
  • ⅓ cup chopped cilantro
  • 12 large sea scallops (about 1 lb.), side muscle removed, patted dry
  • 2 Tbsp. unsalted butter
  • 1 lime, halved
  • Lime wedges (for serving)

Directions

  1. Cut kernels from corncobs and place in a medium bowl. Using the back of a chef’s knife, scrape milk from cobs into the bowl; discard cobs.
  2. Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside.
  3. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and ¾ tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes.
  4. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5–7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.
  5. Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.
  6. Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.
  7. Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.

http://www.lynnandruss.com

Recipe by Molly Baz for Bon Appétit

One-Pan Baked Scallops with Couscous, Braised Leeks and Tarragon-Orange Vinaigrette

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The fabulous entrée tastes surprisingly complex for the short amount of time it takes to prepare. The scallops and leeks really do release flavor into the couscous, and the vinaigrette definitely completes the dish. It is a great “special occasion” meal that anyone who loves scallops is sure to remember.

Cooking the scallops on a bed of Israeli couscous, leeks, and white wine is easy and allows the pearls of pasta to absorb the scallops’ briny liquid. To ensure the scallops finish cooking at the same time as the rest of the dish, jump-start the leeks and couscous in the microwave, adding garlic and a pinch of saffron* to subtly perfume the dish.

Stir in wine and boiling water (with the blooming saffron, if using), which starts the dish off hot and shortens the cooking time. Using a very hot oven and sealing the pan with foil promises perfectly, and efficiently, cooked scallops that steam atop the couscous. A quick tarragon-orange vinaigrette to drizzle over the finished dish provides an appealing accent that complements the scallops and leeks without overpowering them.

It is recommend that you buy “dry” scallops, which don’t have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white.

TIPS: For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. *If using saffron threads, pulverize them in a mortar with pestle and then put them in the hot water to bloom.

One-Pan Baked Scallops with Couscous, Braised Leeks and Tarragon-Orange Vinaigrette

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 1 cup Israeli couscous
  • 5 Tbsp. extra-virgin olive oil, plus extra for serving
  • 4 garlic cloves, minced
  • Salt and pepper
  • Pinch saffron threads (optional, *see above tip)
  • ¾ cup boiling water
  • ¼ cup dry white wine
  • 1½ lbs. large sea scallops, tendons removed
  • 2 Tbsp. minced fresh tarragon
  • 1 Tbsp. white wine vinegar
  • ½ Tbsp. Dijon mustard
  • ½ tsp. grated orange zest plus 1 Tbsp. juice

Directions

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Combine leeks, couscous, 2 tablespoons oil, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and saffron (if using), in a bowl. Cover, and microwave, stirring occasionally, until leeks are softened, about 6 minutes. Stir in boiling water and wine, then transfer mixture to 13 by 9-inch baking dish.
  2. Pat scallops dry with paper towels and season with salt and pepper. Nestle scallops into couscous mixture and cover dish tightly with aluminum foil. Bake until couscous is tender, sides of scallops are firm, and centers are opaque, 20 to 25 minutes.
  3. Meanwhile, whisk remaining 3 tablespoons oil, tarragon, vinegar, mustard, orange zest and juice, and ⅛ teaspoon salt together in bowl.
  4. Remove dish from oven. Drizzle vinaigrette over scallops and serve, passing extra oil separately.

http://www.lynnandruss.com

Adapted from a recipe by America’s Test Kitchen

Mediterranean Shrimp and Scallop Soup

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In just over an hours time, you can enjoy this lovely, nutrient-packed Mediterranean soup. We substituted 8 ounces of cod for a half pound of the shrimp, giving us a trio of seafood. Typically, we would use our own homemade shellfish stock, but since we were plum out, we incorporated a mix of bottled clam juice and boxed seafood broth.

First, you’ll give the scallops a quick sear in a hot pan. Next, you’ll sear your shrimp in the same pan for about 2 minutes, you want to see some pink but don’t worry about fully cooking it yet. Remember, you will be adding the seafood to the hot soup later, so don’t overcook the shrimp. In addition to the aromatics and fresh herbs, fresh lemon juice is the perfect finishing touch.

The original recipe indicated that it would take 35 minutes from prep through to finished soup. Unless you are a samurai chef, it’s not possible. It took me at least 35 minutes just to do the prep alone. Plus, more time was needed for the liquid to return to a boil in a couple of instances. So plan on a minimum of about 70 minutes.

We served ours with toasted garlic bread nuggets and a side salad.

Mediterranean Shrimp and Scallop Soup

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 8 oz. sea scallops
  • Salt and black pepper
  • Extra virgin olive oil
  • 1 lb. shrimp, peeled and deveined, cut in 3 pieces each
  • 8 oz. cod, cut into 1-inch chunks
  • 1 green bell pepper, cored, chopped
  • 1 red or yellow bell pepper, cored, chopped
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, peeled, minced
  • 3 Tbsp. tomato paste
  • 1 Tbsp. dried oregano, divided
  • 3 8-oz. bottles clam juice
  • 1 qt. seafood broth
  • 2 15-oz cans diced tomato
  • 1 cup orzo pasta
  • 6 oz. baby spinach
  • 1 cup chopped fresh parsley leaves
  • 1 cup chopped fresh dill, stems removed
  • 1 lemon, juice of
  • Crushed red pepper flakes, optional

Directions

  1. If using scallops, pat them dry and season with salt and pepper.
  2. In a cast iron skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering. Gently add the sea scallops. Sear for about 1 ½ minutes on each side. Scallops should form a golden brown crust. Sprinkle a large pinch of dried oregano. Quarter each scallop and transfer to a dish and set aside for now.
  3. To the same cast iron skillet, add a little more extra virgin olive oil if needed. Again heat over medium-high until shimmering but not smoking. Add the shrimp; sear for about 2 minutes on both sides. You want to see some pink, but don’t worry about fully cooking it (you will finish cooking it in the soup.) Remove from the heat and sprinkle a generous pinch of dried oregano.
  4. In a medium heavy cooking pot, heat 1 tablespoon extra virgin olive oil on medium-high. Add the chopped peppers, onions, garlic, tomato paste, salt and the remaining dried oregano. Cook for 5 minutes, stirring occasionally.
  5. Add the seafood broth and clam juice and bring to a boil. Add the diced tomatoes. Cook on medium-high for 3-5 more minutes.
  6. When the liquid returns to a boil, add the orzo pasta. Turn heat down to medium and cook for 8 minutes until orzo is tender. Add the cod about 4 minutes after you stir in the orzo.
  7. Stir in the baby spinach, parsley, dill, and lemon juice.
  8. Finally, stir in the scallops and shrimp to warm through (about 1 to 2 minutes.) Taste and adjust seasoning to your liking. Add crushed red pepper flakes for some heat, if you like. Serve with your favorite crusty bread.

http://www.lynnandruss.com

Adapted from a recipe by Suzy Karadsheh

Solstice

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Solstice is a seasonally-focused and ingredient-driven modern-American restaurant. They feature fresh, craveable food paired with elevated service in a friendly and approachable environment. Their ingredient-driven menu features various preparations and techniques to bring out the richest, most complex flavors.

Not to mention the cool, hip ambience of the place with on-trend lighting fixtures. Food is juxtaposed with traditional preparations and modern plating with refined execution in their dynamic environment where you can enjoy the best ingredients of the season. And that we did!

Solstice first opened in Newtown, PA in early March 2020 (you probably know where this is going), and then promptly shuttered it’s doors one week later due to COVID-19. By the time they reopened in June and we finally had a chance to make a reservation, it was the very end of July. Better late than never, right?

  • We had hoped for a table on the the outdoor patio, but at the time we arrived, none were available.

They are no slouches when it comes to adhering to virus precautions. Masks are correctly worn on all staff; hand sanitizer stations are strategically placed; tables are situated with plenty of room in between; there are QR codes for menus (paper ones available if requested); white-gloved servers bring you food while black-gloved bussers remove table debris; and you pay your tab via mobile technology.

Their bar centers around creative, handcrafted cocktails, which are also updated seasonally. If you’re not in the mood for a spirited drink, they offer an extensive Zero Proof cocktail selection using vitamin-packed aloe juice as the spirit substitution.

We started with a bottle of red cab and chose a few appetizers before the entrées. In fact, while we were waiting for our first course, we were presented with an amuse bouche spoonful of pickled watermelon rind with a feta creme. Classy touch!

As an appetizer, Russ loved his Smoked Salmon Rillette which came plated with a caper-dill sour cream, plum mostarda and three toasted baguette slices. I had a bit, and yes it was delicious.

I was in a greens mode and selected their Solstice Salad comprised of thinly sliced watermelon radish, zucchini, shaved carrots, heirloom tomatoes, cucumber, focaccia croutons, parmesan, and egg all topped with a buttermilk-fermented garlic dressing. Just loved it!

The biggest hit of the night was Russ’ main course of Jumbo Lump Crab Cakes. For years we have been on the search to find a comparable crab cake to those we had at Brian’s in Lambertville many, many years ago. Our opinion, these were even better with hardly any filler and loads of lump sweet crab meat loosely formed into patties. The cakes came paired with a delicious kohlrabi coleslaw and a homemade remoulade sauce.

Russ had to call the waitress back because after he’d placed his order, he realized he wanted a side order of their Hand-Cut Fries served in a charming tin cup with two dipping sauces: roasted red pepper ketchup and loaded baked potato aioli. I had a few and must confess, they were the BEST fries in recent memory.

I had been eyeballing several entrées including those crab cakes but finally settled on the Seared Cape May Scallops. While there were only 3 scallops, they were huge, tender and flavorful, just enough for me. The one misstep of the night for me was the side of yellow corn risotto, it was bland and unmemorable. The sea bean salsa verde and passion fruit gelée added delightful hits of flavor.

Another classy touch was the mignardise, a bite-sized dessert served at the end of a meal. In this case, a corn madeleine topped with a white miso caramel. For dessert Russ chose a scoop of gellati and filled out the bottom of the menu card that asks you to describe your favorite seasonal dessert. We immediately thought of his lemon posset topped with fresh blueberries. Who knows, that may get us a future free dinner at Solstice…