Summer Seafood: Scallops

After a long run of boozy cocktail posts we are finally here to bring you some food to soak up all the alcohol.  Earlier this summer I had the chance to test out a few recipes during some much needed time off.  It felt so good to put away my dance shoes, break out my knives and pop open a bottle of wine to enjoy while I experimented with my favorite summer time food; seafood!  I really do think we ate clams at least twice in one week and scallops a few different ways including this recipe.  

This dish takes only about 35 minutes to make.  It's super easy and light which makes a perfect summer time meal.  The creamy herb sauce is SO good and makes the dish fresh and vibrant.  I know I'll be making these scallops again soon!

Scallops with Creamy Herb Sauce and Israeli Couscous

Ingredients
6 large scallops, fresh or thawed if frozen
1 red bell pepper, chopped
1 large portabella mushroom, cubed
1 ear of corn, shucked and kernels removed
1-1/3 cups Israeli couscous
1-3/4 cups water or chicken broth
5 tablespoons olive oil
1 tablespoon butter
Salt and pepper to taste
1/4 cup creamy herb sauce (recipe below)

Preheat the oven to broil.

Pat the scallops dry with a paper towel.  Season the scallops with salt and pepper and set aside.

In a medium saucepan, heat 1 tablespoon of olive oil.  Add the couscous to the pan and saute for about five minutes, until lightly browned.  Add the water or chicken broth and bring to a boil then reduce heat to low, cover and simmer for about 20 minutes.  Remove from the heat, fluff the couscous with a fork and set aside.  

In a medium mixing bowl combine the bell pepper, mushrooms and corn and two tablespoons of olive oil.  Season with salt and pepper.  Spread the vegetables onto a foil lined baking sheet and broil in the oven for about 8-10 minutes, until done and slightly charred.  

While the vegetables are roasting, heat 2 tablespoons of olive oil in a large pan or cast iron over medium high heat.  Add the butter and melt.  Carefully place the scallops in the pan and cook for about two minutes until browned.  Gently turn over the scallops and cook for one to two minutes more.  Immediately remove from the pan and place on a paper towel lined plate.


To serve, place about 3/4 cup of couscous onto each plate.  Divide the broiled vegetables between the two plates then carefully place the scallops on top finishing with a generous dollop of the creamy herb sauce.  Makes 2 servings.

Creamy Herb Sauce

Ingredients
1/4 cup cilantro, stems removed
1/2 cup parsley, stems removed
1/4 cup dill, stems removed
2 stalks green onion, trimmed
1 tablespoon olive oil
1/2 small lemon, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons creme fraîche

Place all ingredients into a food processor and blend until smooth.  This sauce can be stored in an airtight container in the refrigerator for up to 1 week.

Lemon Garlic Scallops with Rustic Farro Risotto

My husband, Greg and I are huge fans of Chef Gordon Ramsay.  We watch all of his shows and always enjoy seeing him take on a challenge and inspire people, including myself.  Whether it is a horrifyingly dirty restaurant, crazy families, at home cooks making their dreams come true or the chefs in Hell's Kitchen attempting to get through a dinner service, Chef Ramsay always seems to bring in his amazing teaching guns and because of his passion for food he gets through to all of them.  While I can't technically call my (dance) students "donkeys" I appreciate his tough teaching style with a big heart.  

Lately, Greg and I have been keeping up with Hell's Kitchen watching them try to execute a perfect risotto and a beautiful sear on their scallops.  While I don't claim to be a professional chef, I do however love both of those dishes and with a little help from Chef Ramsay's cookbook, A Chef For All Seasons, was up for the challenge of putting my own creative twist to them.  

I admit I was nervous about getting the scallops perfectly cooked, but I was certain that my version of risotto would be a creamy perfection.  I decided to finally try out the farro that had been sitting in my pantry for weeks.  Then taking a look in my refrigerator, I found asparagus and a portabella mushroom screaming to be added to the farro to make an earthy, rustic risotto.  Now, if you haven't tried farro yet I highly suggest you do.  Farro is an ancient grain and great substitute for rice or pasta and the nutty flavor is wonderful.  It's also low in gluten and high in fiber and protein.

Lemon Garlic Marinade

Ingredients
6-9 sea scallops
1 lemon, juiced
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
A few dashes of red pepper flakes (optional)

In a small bowl mix the lemon juice, garlic, olive oil, salt, pepper and red pepper flakes in a bowl.  Place the scallops in a flat glass container or tupperware and pour the marinade over it.  Set aside and allow to marinate for about 20-30 minutes. 

Rustic Farro Risotto
Ingredients
2 tablespoons of butter, divided
3 tablespoons olive oil
1-1/2 cups farro (I bought mine at Trader Joe's)
1 large portabella mushroom, chopped
10-12 asparagus stalks, chopped
3-5 cloves garlic, minced
1/2 cup dry white wine (I prefer Pinot Grigio)
2-1/2 cups vegetable broth
1/2 cup Trader Joe's cheddar/gruyere cheese or 1/2 cup parmesan

In a small pan over medium heat melt 1 tablespoon of butter.  Add the mushrooms and cook until tender, about 5 minutes.  Season with salt and pepper.  Remove from the heat and set aside.

In a medium sauce pan heat the vegetable broth to a low simmer and keep warm while making the risotto.  Be careful not to boil.

In a dutch oven or large sauce pan heat the olive oil and 1 tablespoon of butter over medium heat.  Add the garlic and asparagus and cook for about 5 minutes.  Add the farro and cook for another 2 minutes.  The farro should become fragrant at this point.  Add the wine and cook until all the wine has been absorbed.  Using a ladle, pour 1 ladle full of vegetable broth into the farro, stirring constantly.  Cook until the broth has been absorbed into the farro.  Continue this process with the rest of the broth.  The farro should become tender and creamy.  Turn off the heat and add the cheese.  Stir to combine.  Add the mushrooms and season with salt and pepper.  Cover to keep warm.

Cooking the Scallops

In a medium skillet, heat 1 tablespoon of olive oil over medium heat.  Place the marinaded scallops in the pan arranged in a circle.  Cook for about 3 minutes until golden brown.  Turn over each scallop, placing them in the same order they were arranged.  Cook for another 2-3 minutes.  The scallops should feel bouncy when pressed lightly.  Be careful to not overcook.  Serve immediately on top of the farro risotto.

Makes 2-3 servings