Lemon and Scallop Carpaccio

14th April, 2011: Posted by G.L. Pease in Moderate, Starters, seafood

There’s little that comes from the sea that I don’t love, but scallops are a particular fave, and their fresh, sweet, slightly briny flavor is always a delight, whether seared, sautéed, grilled, fried, or in a ceviche or crudo. One especially elegant approach is to serve them as a carpaccio, and that’s what this is. Sort of.

Like most seafood, scallops get along well with citrus, but it’s easy to go too far. Even in a ceviche, too much time in too much lime can easily overwhelm their delicate flavor, so it’s important to approach them simply, and with a light hand. Here, for that reason, the lemon is prepared separately in advance, sweetened and preserved by the application of a little sugar, a little salt. The scallops, sliced and lightly marinated with fresh orange juice, are served on top. The combination is fresh and delightful, making a wonderful little amuse bouche for a seafood supper.

Let’s get to it. Read more…»

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Pan Seared Scallops with Scarlet Runner Beans

22nd June, 2010: Posted by G.L. Pease in Light Mains, Starters, easy

A couple Saturdays ago, I was pouring over the beans at Rancho Gordo (don’t I lead a fascinating life?), looking for something new, something I haven’t tried, something fun. Molly asked, “Have you tried the Scarlet Runners? They’re huge and really good.” No, I haven’t. She pointed to the bags, and, of course, I had to bring some home. (Food follows me home the way stray kittens follow kids.)

Where the beautiful, big runner cannellinis (see recipe) leave off, these things start. Dried, they’re about an inch long, deep maroon, speckled with black and purple and tan, and once soaked, gain about 50% in size. Lovely! I spent much of my 45-minute drive home thinking about what I’d do with them. (Yes, when I shake my maraca, you can hear the beans rattling.)

Just look at them! Up there, in the photo! Those are not small scallops, and the beans aren’t exactly dwarfed by them. Have I convinced you? They’re big. And, delicious. They have a wonderful meaty texture, and a firm skin that allows them to keep their shape. Enough about the beans…

The diver scallops are seared to Maillardize their naturally sweet juices, and present some enticing color. If they’re still cool in the centre, they’re cooked just right. Texturally, they harmonize wonderfully with the beans, and the combination of flavors is magical. Enjoy! Read more…»

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