Easy Coquilles St. Jacques
Serve this entrée with a green salad or sautéed greens.
Ingredients for 4 servings
2 tablespoons unsalted butter, plus extra for the gratin dishes
1 finely diced large shallot
1 clove garlic, minced
2 tablespoons all-purpose flour or gluten-free flour
1/2 cup seafood stock or clam juice
1/2 cup heavy cream
1/2 cup dry white wine
1/2 teaspoon seafood seasoning (Old Bay)
Kosher salt and freshly ground black pepper
6 ounces cremini mushrooms, chopped
1 cup fresh breadcrumbs
2 tablespoons minced fresh flat-leaf parsley
3 ounces grated Gruyère cheese
2 tablespoons olive oil
1 1/2 pounds fresh bay scallops or sea scallops cut in half
Preheat the oven to 400 degrees F and place four (1 1/2-cup) gratin dishes on sheet pans. Lightly coat the dishes with butter
Combine the fresh bread crumbs, parsley, and olive oil in a medium bowl and stir to moisten the crumbs. Stir in the cheese. Set aside.
Dry the scallops well on paper towels.
In a medium-size saucepan, melt the 2 tablespoons of butter over medium-low heat.
Add the shallots and garlic and saute for just a minute or so.
Add the mushrooms and seafood seasoning. Saute, stirring frequently, until the mushrooms no longer release moisture.
Add the flour and cook for 2 minutes, whisking constantly. Add the wine and whisk until smooth. Whisk in the seafood stock and cream.
Season with a little with salt and pepper..Take the saucepan off the heat and add the scallops and mix carefully with a silicone spatula.
Divide the mixture equally among the gratin dishes.
Sprinkle the breadcrumb mixture evenly on top of each gratin dish and bake for 20 minutes, until the crumbs are lightly browned and the sauce is bubbly. Serve immediately.
Easy BBQ Shrimp
Serve this entrée with potato salad and a tomato or cucumber salad.
1 lb jumbo shrimp (16 per lb), cleaned, deveined and shells removed
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper to taste
½ cup homemade or store-bought BBQ sauce
Link to my homemade recipe.
For cooking outdoors: heat an outdoor grill to high and oil the grill grates. For cooking indoors: heat a stovetop grill pan over medium heat for 5-6 minutes.
In a glass dish mix the shrimp with the olive oil and sprinkle them generously with the salt and pepper.
Thread the shrimp on skewers and place them on the grill, if cooking outdoors. Place in a single layer in the grill pan, if cooking indoors.
Cook until grill marks appear and the shrimp turn deep pink, about 3 to 4 minutes per side.
Place the BBQ sauce in the dish that held the shrimp and warm the sauce in the microwave.
When the shrimp come off the grill, slide them off the skewers or out of the grill pan into the dish with the barbecue sauce and toss gently to coat. Serve immediately.
Grilled Asian Chicken Thighs with Citrus Salsa
4 bone-in, skinless chicken thighs
2/3 cup coconut milk
1/4 cup extra-virgin olive oil
1 lime, juiced
1 tablespoon lemongrass paste
1 tablespoon Korean hot sauce (gochujang) or your favorite Asian hot sauce
1/2 teaspoon kosher salt
Half a navel orange
One red grapefruit
Zest of ½ a lemon
Zest of half an orange
1 large spring onion or 2 scallions, finely chopped
1/2 teaspoon minced fresh garlic
1 tablespoon olive oil
1 tablespoon chopped parsley
Pinch of salt
Combine all of the marinade ingredients in a large plastic bag and add the chicken thighs.
Coat the chicken in the marinade then seal the bag and refrigerate for 1-2 hours or up to 6-8 hours.
To make the salsa: Using a grapefruit knife, remove the fruit segments over a colander placed over a bowl. Let the fruit drain. Use the juice for another recipe.
Combine the fruit segments with the remaining salsa ingredients. Set aside while the chicken cooks.
Remove the chicken from the refrigerator 30 minutes before grilling.
Preheat an outdoor grill and oil the grill grates.
Drain the chicken and discard the marinade in the bag. Place the chicken pieces skin-side down on the hot grill, and cook them for 7-8 minutes.
Turn the chicken pieces over with tongs to avoid piercing them and letting the juices run out. Cook the thighs for another 7-8 minutes.
Place an instant-read thermometer in the thickest part of the meat. Chicken thighs and drumsticks are cooked when the temperature reaches 180 degrees Fahrenheit.
Remove the chicken to a platter and place the Citrus Salsa on the side of the chicken.
Spring Strawberry Salad with Warm Mozzarella Cheese
1 green onion, roughly chopped
1/2 avocado, peeled
1 small garlic clove, peeled
1/4 cup orange juice
1/4 cup red grapefruit juice
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1-2 teaspoons honey, according to taste
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
3 ounces leaf lettuce
1 1/2 cups sliced fresh strawberries
1/4 pound cooked asparagus, cut into 2-inch lengths
2 slices fresh mozzarella cheese, each cut ½ inch thick
1 oz chopped pecans
1 large egg white, beaten with 1/2 tablespoon water
1 tablespoon butter
Purée the dressing ingredients in a blender or food processor until smooth to make a dressing. Place in a covered container and refrigerate until needed.
For the cheese: Dip each cheese slice into the egg wash and then into the chopped pecans, pressing on the nuts to help them stick to the cheese.
Place the slices on a baking rack set on a sheet pan or large plate and chill in the refrigerator for at least 15 minutes.
Arrange the greens, strawberries, and asparagus on Individual salad plates,
Heat the butter in a medium saute pan over medium-high heat. Add the chilled cheese slices and cook until softened but not melting, about 2 minutes.
With a wide spatula carefully turn the cheese slices over. If some of the nuts fall off, just scoop them up and place them back on the cheese
Place a cheese slice on top of each salad. If any nuts fall off into the pan, just sprinkle them on the salad. Drizzle the salad with some of the dressing and serve.
Grilled Asian Flavored Scallops
½ lb medium sea scallops
2 tablespoons soy sauce or coconut aminos
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon toasted sesame oil
1 tablespoon honey
1 teaspoon minced fresh ginger
1 garlic clove, grated
Combine all the ingredients in a medium-sized bowl. Allow the scallops to marinate for 15 minutes.
Skewer the scallops on soaked wooden or metal skewers and cook on a preheated indoor grill or broiler for 2-3 minutes per side.
They should be slightly firm, Serve with the Spring Vegetable Stir-fry.
Spring Vegetable Stir-fry
Stir Fry Sauce
1/3 cup coconut aminos or soy sauce
2 tablespoons unseasoned (unsweetened) rice vinegar
2 tablespoons honey or a low-carb sweetener
1 tablespoon sesame oil
1 garlic clove, minced
1 medium spaghetti squash
Extra virgin olive oil, for drizzling
Salt and pepper
1 tablespoon peanut oil
1 cup small broccoli florets
1 small head baby bok choy, sliced into 1-inch strips
4 scallions, sliced
1 cup bean sprouts
1/4 teaspoon red pepper flakes
1/3 cup cashews, toasted and chopped
Preheat the oven to 400 degrees F.
Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes or until you can poke the squash easily with a fork.
Let cool until you can handle it safely. Then scrape the insides of one half of the cooked squash with a fork to shred the squash into strands and place on a plate.
Reserve the remaining squash for another recipe.
Prepare the stir-fry sauce.
In a small bowl, combine the ingredients for the stir-fry sauce in a small bowl and set aside.
Heat the peanut oil in a skillet over medium heat. Add the scallions and broccoli and sauté for 8-10 minutes, until just tender.
Then stir in the bok choy and bean sprouts; cook for 3-4 minutes until wilted. Add the stir-fry sauce and then stir in the cooked spaghetti squash and red pepper flakes.
To serve: Sprinkle the vegetable stir-fry with the cashews and serve.
Scallops In A Leek And Lemon Butter Sauce
3 tablespoons butter, divided
1 large leek (white and pale green part only), thinly sliced
1 tablespoon water
1 cup dry white wine
2 shallots, minced
2 tablespoons fresh lemon juice
1 fresh thyme sprig
6 large sea fresh scallops
2 tablespoons cold unsalted butter for the sauce, cut into 1/2 inch pieces
For the spinach
10 oz package of frozen spinach, defrosted
1 garlic clove, minced
1 tablespoon olive oil
For the leeks:
Wash the leeks well to rid them of sand. Drain.
Melt 2 tablespoons butter in a medium skillet with a cover over medium low heat. Add the sliced leeks and water.
Cover and simmer until the leeks are very tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper.
Remove the leeks to a bowl and cover while the other ingredients are being prepared.
For the sauce:
In a small saucepan boil the white wine, shallots, lemon juice and fresh thyme sprig until the mixture is reduced to half.
Strain the sauce into a measuring cup. Reserve the pot.
For the scallops:
Remove the side muscle from the scallops and dry the scallops well on a paper towel. Sprinkle the scallops with salt and pepper.
Melt 1 tablespoon of the butter in the skillet that the leeks were cooked in over medium-high heat.
Add the scallops and saute until cooked through, about 3 minutes. Place the scallops on a plate and cover with foil.
Pour the wine sauce into the skillet and bring to simmer. Gradually add the cold butter cubes to the sauce, whisking just until melted.
Season the sauce to taste with salt and pepper. Stir in the leeks and warm the mixture.
For the spinach:
Heat the olive oil and garlic in the small saucepan that the sauce was made in and add the spinach. Cook just until the spinach is hot.
Remove the pan from the heat.
To assemble the dish:
Divide the leek sauce in half and pour into the center of two round individual pasta bowls.
Place 3 scallops over the leek sauce in each dish.
Arrange the cooked spinach around the scallops in each dish and serve.
The Mediterranean countries utilize many of the same ingredients but each country has a unique way of creating recipes with those same ingredients.
Provence is a geographical region and historical province of southeastern France, which extends from the lower Rhône River on the west to the Italian border in the east, and is bordered by the Mediterranean Sea to the south.The area also includes the Côte d’Azur, often known in English as the French Riviera.
The food of Provence resembles more closely the cuisine of Italy, Greece and Spain than typical Parisian fare. Emphasis is on locally grown vegetables, seafood, fresh herbs and olive oil, Provence is the birthplace of three well-known dishes: salade Nicoise, bouillabaisse and ratatouille.
There are many common traits between the French diet and the other Mediterranean countries, not only with regards to food choices, but also in the organization and structure of meals during the day. For example, there is no snacking in France, they eat three meals a-day, each with three courses, they eat together, portion control is common and they avoid “junk food”.
While the French embrace a wide range of foods, they keep things simple and like to use cheese, eggs, potatoes, butter, yogurt, as well as pasta and bread in their meal preparation. France is renowned for some of the world’s best wines and cheeses, and wine and food pairing is taken seriously in France even at informal dinner parties.
Beyond French wine and cheese is a mixture of traditional French dishes, many which come with long histories, regional variations and modern adaptations. The French cuisine is to a great degree a culinary art. Traditional French cuisine relies on basic combinations and together with butter are the basic ingredients for the creation of their well-known sauces, appetizers and entrees. Full fat dairy products, fresh fruits and vegetables, in combination with small quantities of meat or poultry are the main ingredients in French recipes. Garlic, tomatoes, olive oil and Mediterranean herbs are used to enhance those ingredients. Such recipes often include:
Appetizer Course: Provençal tomatoes, Scallops Provencal, Tapenade
Soup Course: Bouillabaisse, French Onion Soup, Saffron Mussel Bisque
Main Course: Coq au Vin, Lobster Thermidor, Ratatouille, Poulet de Provençal
Dessert Course: Orange Creme Brulee, Plum Clafouti, Poached Pears
Traditional French Recipes
Madame Saucourt’s Ratatouille
Hotel Mas des Serres in Saint Paul de Vence.
Source: Mediterranean Grains and Greens by Paula Wolfert
Ratatouille, from the southeastern French region of Provence, is a stewed vegetable recipe that can be served as a side dish, meal or stuffing for other dishes, such as crepes and omelettes. The vegetables are generally first cooked in a shallow pan on high heat and then oven-baked in a dish. French chefs debate the correct way to cook ratatouille: some do not agree with sauteing all vegetables together, such as Julia Child, and argue the vegetables should be cooked separately and layered into the baking dish. The ingredients usually consist of tomatoes, garlic, onions, zucchini, eggplant, carrots, bell peppers, basil, marjoram, thyme and herbs.
5 pounds eggplant
5 pounds zucchini
5 pounds sweet onion, peeled, halved, and thinly sliced
1 quart extra-virgin olive oil
2 tablespoons crushed garlic
2 tablespoons chopped fresh mixed herbs: rosemary, savory, peppermint, thyme, and celery
1 bay leaf
1/2 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups dry yet fruity white wine
2 pounds ripe red tomatoes, cored and seeded
5 pounds red bell peppers
A few drops of red wine vinegar
3 tablespoons chopped mixed herbs for garnish: basil, parsley, thyme
Stem and peel the eggplant. Cut the flesh into 1″ cubes and place them in a deep kettle filled with very salty water. Keep submerged with a non-corrodible plate for at least 1 hour
Stem and peel the zucchini. Cut the flesh into 1″ cubes and place in a deep colander. Toss the zucchini with salt and let stand 1/2 hour.
In a very large heavy skillet or heavy-bottomed roasting pan cook the chopped onions in 1/2 cup water and 1 cup olive oil until the onions are soft and golden, about 30 minutes. Add the garlic, chopped herbs, bay leaf, sugar, salt, pepper, and 1 cup of the wine. Cook over medium heat, stirring often, for 10 minutes.
Coarsely chop the tomatoes with their skins in the work bowl of a food processor. Add to the skillet and continue cooking at a simmer for 11/2 hours. Whenever the onion-tomato mixture starts to stick or burn, “deglaze” with a few tablespoons of water and scrape with a wooden spoon.
Grill the peppers; when cool, peel, stem, seed and cut into small pieces. Set aside.
Rinse and drain the eggplant and zucchini and lightly press dry with toweling.
Slowly heat the remaining 3 cups of olive oil in a wide pan or fryer until medium-hot. Add the zucchini in batches, and fry until golden on all sides. Transfer the zucchini with a slotted spoon to a colander set over a bowl to catch any excess oil. When all the zucchini has been fried, fry the eggplant in the same manner. From time to time return the drained oil in the bowl to the pan.
Spread the zucchini, eggplant, and peppers over the simmering onion-tomato mixture and pour in the remaining wine. Cover and cook at a simmer for 11/2 hours. From time to time remove the cover to help evaporate some of the liquid.
Place a colander over a large bowl and pour the contents of the skillet into it to drain. Stir carefully to avoid crushing the vegetables while trying to encourage any trapped oil and juices to drain. Quickly cool down the captured juices in order to remove as much oil as possible. If there is a lot of juice, boil it down until thick. Reserve all the frying oil and oil from the vegetables for another use. Pour the juices over the vegetables, taste for seasoning, add vinegar, and carefully stir to combine. Serve hot or cold. Sprinkle with fresh herbs.
“Although coquilles St-Jacques simply means “scallops” in French, in the idiom of American cooks, the term is synonymous with the old French dish of scallops poached in white wine, placed atop a purée of mushrooms in a scallop shell, covered with a sauce made of the scallop poaching liquid, and gratinéed under a broiler. This rich, classic recipe was a signature dish of most of the small French restaurants in New York when I came here in the late 1950s. While working at Le Pavillon back then, I must have made it thousands of times. These days, most chefs, myself included, have moved away somewhat from that dish, favoring lighter preparations. But I’ll tell you one thing: last time I made coquilles St-Jacques, it was for students at Boston University. I prepared two dishes for them: scallops cooked in a modern way, served with a green herb salad, and also the classic, gratinéed version. Now, these were not chefs-in-training; they didn’t know what they were supposed to like. And there wasn’t one student who didn’t choose the old way over the new. It just goes to show: Truly good food never really goes out of style.” —Jacques Pepin, chef, cookbook author, and PBS-TV cooking series host
8 oz. button mushrooms, minced
6 tablespoons unsalted butter
3 small shallots, minced
2 tablespoons minced parsley
1 tablespoons minced tarragon, plus 6 whole leaves, to garnish
Kosher salt and freshly ground black pepper, to taste
3/4 cup dry vermouth
1 bay leaf
6 large sea scallops
2 tablespoons flour
1/2 cup heavy cream
2/3 cup grated Gruyère
1/2 teaspoon fresh lemon juice
Heat mushrooms, 4 tablespoons butter, and 2⁄3 of the shallots in a 4-qt. saucepan over medium heat; cook until the mixture forms a loose paste, about 25 minutes. Stir the parsley and minced tarragon into the mushroom mixture; season with salt and pepper.
Divide mixture among 6 cleaned scallop shells or shallow gratin dishes. Bring remaining shallots, vermouth, bay leaf, salt, and 3⁄4 cup water to a boil in a 4-qt. saucepan over medium heat. Add scallops; cook until barely tender, about 2 minutes.
Remove scallops; place each over mushrooms in shells. Continue boiling cooking liquid until reduced to 1⁄2 cup, about 10 minutes; strain.
Heat broiler to high. Heat remaining butter in a 2-qt. saucepan over medium heat. Add flour; cook until smooth, about 2 minutes. Add reduced cooking liquid and cream; cook until thickened, about 8 minutes. Add cheese, juice, salt, and pepper; divide the sauce over scallops.
Broil until browned on top, about 3 minutes; garnish each with a tarragon leaf.
This hearty dish from southwestern France, known as a cassoulet, is a one-pot meal. A slow-simmered mix of beans, pork sausages, pork shoulder, pancetta and duck topped with a bread crumb crust , takes its name from the earthenware casserole in which it was traditionally made.
1 lb. dried great northern beans
10 tablespoons duck fat or olive oil
16 cloves garlic, smashed
2 onions, chopped
2 carrots, chopped
2 large ham hocks
1 lb. pork shoulder, cut into 1″cubes
1⁄2 lb. pancetta, cubed
4 sprigs oregano
4 sprigs thyme
3 bay leaves
1 cup whole peeled canned tomatoes
1 cup white wine
2 cups chicken broth
4 duck legs
1 lb. pork sausages
2 cups bread crumbs
Soak the beans in a 4-qt. bowl in 7 1⁄2 cups water overnight.
Heat 2 tablespoons of duck fat in a 6-qt. pot over medium-high heat. Add half the garlic, onions, and carrots and cook until lightly browned, about 10 minutes. Add ham hocks along with beans and their water and boil. Reduce heat and simmer beans until tender, about 1 1⁄2 hours.
Transfer ham hocks to a plate; let cool. Pull off meat; discard skin, bone, and gristle. Chop meat; add to beans. Set aside.
Heat 2 tablespoons duck fat in a 5-qt. dutch oven over medium-high heat. Add pork and brown for 8 minutes. Add pancetta; cook for 5 minutes. Add remaining garlic, onions, and carrots; cook until lightly browned, about 10 minutes.
Tie together oregano, thyme, and bay leaves with twine; add to pan with tomatoes; cook until liquid thickens, 8–10 minutes. Add wine; reduce by half. Add broth; boil. Reduce heat to medium-low; cook, uncovered, until liquid has thickened, about 1 hour. Discard herbs; set dutch oven aside.
Sear the duck legs in 2 tablespoons duck fat in a 12″ skillet over medium-high heat for 8 minutes; transfer to a plate. Brown the sausages in the fat, about 8 minutes. Cut sausages into 1⁄2″ slices. Pull duck meat off bones. Discard fat and bones. Stir duck and sausages into pork stew.
Heat the oven to 300˚F. Mix beans and pork stew in a 4-qt. earthenware casserole. Cover with bread crumbs; drizzle with remaining duck fat.
Bake, uncovered, for 3 hours. Raise oven temperature to 500˚; cook the cassoulet until the crust is golden, about 5 minutes.
Credit for inventing Crêpes Suzette is claimed by French restaurateur Henri Charpentier, who in 1894, at age 14, while an assistant waiter, accidentally set the sauce aflame when serving this dessert to the Prince of Wales. Once the fire subsided, the sauce was so delicious that the prince asked that the dish be named for a young girl in his entourage, Suzette.
For the Crêpes
6 tablespoons flour
6 tablespoons milk
3 tablespoons heavy cream
Unsalted butter, as needed
For the Sauce
16 tablespoons unsalted butter, softened
10 tablespoons sugar
7 tablespoons Cointreau
1 tablespoons Kirsch
1 teaspoon orange flower water
5 tablespoons cognac
Make the crêpe batter:
Whisk together flour and eggs in a medium bowl. Add milk and cream, and whisk until smooth. Pour through a fine strainer into a bowl, cover, and refrigerate for 2 hours or overnight.
Prepare the sauce:
Use a vegetable peeler to remove rind from 2 of the oranges, avoiding pith; mince rind and set aside. Juice all the oranges and set juice aside. In a medium bowl, beat butter and 1⁄2 cup sugar on high-speed of a hand mixer until light and fluffy, about 2 minutes. Add rind to butter and beat for 1 minute. Gradually drizzle in juice, 2 tbsp. of the Cointreau, Kirsch and orange flower water, beating constantly until very light and fluffy, about 2 minutes more.
Make the crêpes:
Heat a seasoned crêpe pan or small nonstick skillet over medium-high heat until hot. Grease pan with a little butter, then pour in 1⁄4 cup batter. Working quickly, swirl batter to just coat pan, and cook until edges brown, about 1 minute. Turn with a spatula and brown other side for about 30 seconds. Transfer to a plate and repeat with remaining batter, greasing pan only as needed.
Melt orange butter sauce in a 12″ skillet over medium heat until bubbling. Dip both sides of one crêpe in sauce, then, with best side facing down, fold in half, then in half again. Repeat process with remaining crêpes, arranging and overlapping them around the perimeter of the pan. Sprinkle with remaining sugar. Remove pan from heat, pour remaining Cointreau and the cognac over crêpes, and carefully ignite with a match. Spoon sauce over crêpes until flame dies out, and then serve immediately.
Not only are there seasons for fruits and vegetables but fish and shellfish have seasons also. It is good to know that you can buy locally caught seafood that is in season near where you live or close to it. My local market is located right on the Gulf and the boats come in every day with fresh, seasonal fish. It is a pleasure to shop in such a fine market.
Here is a chart to help you buy in season fish locally.
In my area, the Gulf waters warm up in April. Along with the warm water, a host of fish appear with the temperature increase, such as Cobia, King Mackerel, Spanish Mackerel, Redfish, Scallops, Flounder, Speckled Trout, Tuna, Mahi-Mahi, Wahoo, Amberjack and Hard-Shell Crabs. Here are a few of our favorite fish dinners.
Spinach Pesto is delicious with this fish.
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 fresh redfish fillets (or any white fish fillets), ounces each
3 tablespoons unsalted butter
1/2 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh parsley
Combine the flour, lemon zest, 1 teaspoon salt and 1/2 teaspoon black pepper in a large shallow plate.
Pat the fish fillets dry with paper towels.
Heat the butter in a large (12-inch) saute pan over medium heat until melted.
Dredge the fish fillets in the seasoned flour on both sides and place them in the hot butter.
Lower the heat to medium-low and cook for 2 minutes.
Turn carefully with a metal spatula and cook for 2 minutes on the other side.
While the second side cooks, sprinkle the fish with the lemon juice and chopped parsley.
Carefully put the fish fillets on warm plates.
Serve the fish topped with Spinach Pesto, recipe below.
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup olive oil
Salt and freshly ground black pepper to taste
1/3 cup freshly grated Parmesan
Combine the spinach, pine nuts, lemon juice and lemon peel in a processor. Lightly pulse.
With the machine running, gradually add the oil, blending until the mixture is creamy.
Stir in the Parmesan. Season the pesto with salt and pepper to taste. This sauce freezes well.
2 cloves garlic, minced
2 teaspoons extra virgin olive oil
8 ounces fresh baby spinach
6 large sea scallops
1/2 teaspoon dried Italian Seasoning
1/4 cup heavy cream or half & half
1/4 cup Parmesan cheese, grated
Sea salt and black pepper to taste
1 teaspoon chopped fresh oregano or thyme leaves
In medium skillet, heat 1 teaspoon olive oil over medium heat.
Season the scallops with the Italian seasoning.
Sauté the scallops 2 minutes per side. Remove to a plate and keep warm by covering with a piece of foil.
Heat the remaining teaspoon of olive oil in the skillet and add the garlic
When the garlic has softened, add the spinach.
Sauté the spinach until wilted.
Add the grated Parmesan, cream, salt and pepper, mix and heat until the cheese and cream are hot.
Divide the spinach mixture between two serving dishes and top each plate with 3 scallops.
Garnish the scallops with the chopped herbs.
I like to serve the kabobs over linguine dressed with olive oil, garlic, red pepper flakes and chopped basil.
4 metal, bamboo or wooden skewers
1 lb fresh tuna fillet (1 inch thick)—cut into 16 even-sized cubes
1 small zucchini—cut into diagonal slices
Onion slices—cut into 16 even-sized squares
2 bell peppers—cut into 16 even-sized squares
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice (plus lemon wedges for serving)
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
2 cloves garlic—grated
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
Place the tuna cubes, zucchini, onion and bell pepper in a glass baking dish.
Mix together the remaining ingredients in a small measuring cup until well combined.
Pour over the tuna and vegetables in the baking dish.
Marinate, covered, in the refrigerator for 1 hour, turning the mixture halfway through marinating.
Divide the mixture evenly among 4 skewers and reserve the marinade.
Cook the skewers on a hot grill for about 10 minutes until cooked through, turning and brushing regularly with the marinade.
Serve the skewers with lemon wedges.
In my part of the world, produce planted in February is coming into season during the month of April. Friday’s market had plenty of radishes, cauliflower, broccoli, potatoes, spinach, leeks and asparagus. Fresh herbs and citrus fruits are still plentiful and they make excellent flavor additives to savory dishes.
There was lots to choose from, so the menu this week will reflect the variety of spring crops available. Here are a few ideas for when these crops are in season in your area.
Pair this salad with the scallop recipe below. It is a great combination.
4 large radishes
1 teaspoon grated orange zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 teaspoon honey
1/8 teaspoon cayenne pepper
1/4 cup extra virgin extra virgin olive oil
1/2 cup shredded carrots
1 oz baby spinach leaves
1/2 cup toasted pecan halves
Whisk together the lemon juice, orange zest, salt, honey and cayenne; whisk in the extra virgin olive oil. Set aside
Rinse and trim the radishes and slice into thin rounds.
Line a salad bowl with the spinach leaves and mound the radishes in the center and top them with the olives.
Drizzle the salad with the dressing just before serving.
Broccoli and Ricotta Pizza
1 lb pizza dough, at room temperature
2 cups broccoli florets
8 oz mozzarella, sliced thin
2 cups ricotta cheese
1 clove garlic, finely chopped
1/2 cup grated Parmesan cheese
20 black olives, pitted and halved
2 chopped fresh plum tomatoes
Heat the oven to 500 degrees F. Oil a large pizza pan.
Press the pizza dough out on the pan to the edges.
Cook the broccoli in salted boiling water for 2 minutes until it is just crisp-tender.
Drain, rinse under cold running water and drain well.
In a medium-sized bowl, combine the ricotta, Parmesan and garlic. Add a pinch of salt.
Place the sliced mozzarella evenly on the dough.
Drop the ricotta mixture in tablespoons on top of the dough and mozzarella.
Sprinkle with the olives and chopped tomatoes. Arrange the broccoli on top of the mixture.
Drizzle the top of the pizza with 1 tablespoon of olive oil.
Bake the pizza for 18 to 20 minutes. Let rest 5 minutes before slicing.
Pasta with Asparagus, Prosciutto and Lemon Sauce
1 tablespoon olive oil
4 ounces thin sliced prosciutto, diced
1 garlic clove, sliced thin
1 cup half & half or heavy cream
2 tablespoons lemon juice
Salt and freshly ground black pepper
12 oz short pasta (I use Barilla’s Casarecce pasta for this dish)
1 bunch very thin asparagus, trimmed and cut into 1 in pieces
1 1⁄2 cups grated Parmesan cheese
Chopped fresh basil to taste
Bring 4 quarts salted water to boil in large pot.
Add the asparagus to the boiling water with the pasta for the last two minutes of cooking time.
Cook pasta al dente, about 10 minutes. Reserve 1 cup of pasta cooking water, drain pasta and asparagus and return to pot.
While the pasta is cooking, heat oil in large nonstick skillet over medium heat until just smoking.
Cook prosciutto until lightly browned and crisp, (5 minutes) Transfer to paper towel lined plate.
Add garlic to the pan and cook 30 seconds.
Stir in cream and lemon juice and simmer until thickened, 3-5 minutes. Season with salt to taste.
Add the pasta and asparagus to the lemon cream sauce with 1/2 cup reserved pasta water, the cheese and the basil, toss to combine, add remaining water, if needed.
Sprinkle with black pepper and crunchy prosciutto. Serve immediately.
Sea Scallops in a Citrus Rosemary Sauce
I also like to serve this dish with a mango salsa. See recipe:
Serves 2. This recipe is easy to increase the number of servings.
1 tablespoon olive oil
1 small finely chopped shallot
6 large sea scallops, side muscle removed
Flour, for dredging
Sea salt and freshly ground pepper
1 tablespoon fresh lemon juice
Juice and zest from half a large orange
1 tablespoon unsalted butter
1 tablespoon chopped fresh rosemary
Heat oil in a small skillet. Sauté shallots over medium heat until soft. Push them to one corner of the pan.
Pat scallops dry with paper towels. Season flour with salt and pepper.
Dredge the scallops in the flour.
Increase heat under pan to high; sear the scallops for 1 minute. Turn and cook the other side for 2 minutes.
Add lemon juice, orange juice and orange zest to the skillet (the sauce will sizzle and steam).
Bring to a boil, reduce heat and swirl in butter and rosemary. Serve immediately.
2 slices pasture-raised bacon
2 leeks, rinsed well with white and light green parts sliced very thin
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, minced
1 1/2 pounds russet potatoes, peeled and cubed
1 quart vegetable or chicken broth
2 bay leaves
2 cups half & half or whole milk
Fresh dill or chives, chopped fine
Sea salt and freshly ground white pepper
Sour cream for garnish, optional
In a heavy-bottomed soup pot, cook the bacon until crisp. Remove to a paper towel. When cool enough to handle crumble into small pieces.
Heat the reserved bacon fat over medium heat and add the leeks, garlic, celery and carrot.
Cook until tender, about five to six minutes or so.
Add the broth, cubed potatoes and a teaspoon of sea salt and ½ teaspoon of pepper. Cover the pot.
Cook the potatoes, vegetables and broth together over medium-low heat until the vegetables are softened and fall apart when pressed with the tines of a fork, about thirty minutes.
Puree with an immersion blender or use a processor.
Add the half & half, dill or chives to taste, crumbled bacon and adjust the seasoning. Reheat over low.
Serve with a tablespoon of sour cream, if desired.