cybercat wrote on Mon, 26 Mar 2007 17:38:21 -0500:
Here are my notes on scallops
Caramelized Scallops With Smoked Chili Cream.
Caramelized scallops: Who knew something so delicious could be
so simple--and quick? Whether you like your scallops with a
spicy cream sauce or a simple squeeze of lemon, you're looking
dinner in 20 minutes, tops. Before preparing the scallops, set
some water to boil for rice or instant couscous. From "The Black
Dog Summer on the Vineyard Cookbook" (Little, Brown and Co.,
$25.95). (Recipe for 4; it scales quite well and worked with
frozen scallops from Trader Joe's. They were defrosted in the
refrigerator and then rinsed quickly with vinegar and water to
remove any fishy odors. The actual preparation really did take
about 20 minutes. )
For the chili cream:
1 to 2 teaspoons (To taste.) chipotle powder or pureed chipotle
in adobo sauce.
(I was not able to find pureed chipotles or chipotle powder but
a local Salvadoran market had whole ones in adobo and it's not
hard to chop them up. I later found some dried chipotles but I'd
have had to powder them myself.)
Juice of 2 limes
3/4 cup sour cream (Non-fat)
Salt to taste
In a small bowl, stir together the chipotle powder or pureed
chipotle and lime juice and set aside for 5 to 10 minutes. (The
"set aside" is irrelevant; you haven't much choice if you make
it first.) Whisk the chipotle mixture into the sour cream.
Season with salt to taste.
For the caramelized scallops:
2 Pounds "sea" scallops (I guess big ones are meant)
2 teaspoons minced fresh parsley
Salt and freshly ground black pepper to taste
About 1/4 cup (squirt or two) extra-virgin (of course) olive
oil.
For the caramelized scallops: Sprinkle the scallops generously
with the parsley and salt and pepper to taste. In a large
nonstick skillet over high heat, add enough oil to completely
cover the bottom and heat just until the oil begins to smoke.
Reduce the heat to medium-high and carefully add the scallops,
seasoned-side down. (A non-stick pan only requires a mist of
olive oil.) Do not turn or touch the scallops until well
browned; 2 to 3 minutes. ("This allows the sugars in the
scallops to caramelize". That's not exactly what happens. The
juices from the scallops do form a brown crust which does not
adhere very strongly hence the instructions not to touch. It's
hard to see what's happening on the down side so you may have to
sacrifice one scallop's appearance to allow inspection.) Then
turn the scallops and sear the other side until "golden brown"
and cooked through, 1 to 3 minutes. (Similar comments on crust.)
Transfer the scallops to individual plates and drizzle with the
smoked chili cream. Serve "immediately" (quickly! Does the cook
not eat?)
Note: Chipotles are dried jalapeno peppers that can be used to
add smoky, spicy flavor to dishes. Canned chipotle chili peppers
in adobo sauce can be found in Latin American markets "and most
supermarkets"(Hah!)
Shallot-wine sauce
3 tab minced shallots Sauté with garlic 30sec
1 tsp minced garlic
¼ cup white wine Add with lemon and sauté 1 minute
1 tab lemon juice
Toss scallops in sauce, sprinkle with chopped parsley
A variant is to add thyme and lemon zest.
Tarragon sauce
1/3 cup white wine
2 tabs chopped shallots
Cook to a glaze
Add
2 tab light cream (1 tab no-fat ricotta, 1 tab milk),
1½ tab tarragon.
Looks a little meager on liquid.
Serve the scallops with mashed potatoes with a little tarragon.
Note mashed pots can be made with chicken broth.
Lemon-shallot sauce
¼ cup chopped shallots
½ cup white wine
1 tab dill
1 tab lemon juice
1 tsp lemon peel
The shallots are supposed to be fried in butter then the rest
added. I wonder if butter substitute might work at end.
I apologise to those who disagree with my unedited comments but
"caramelized" scallops are pretty good and lemon by itself is a
good sauce for those who want a simple recipe.
James Silverton
Potomac, Maryland
E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not