If I could only have but one wish,
I would wish to sit at dinner everyday,
With the sight of you on my dish,
Your sweet, soft, nutritious meat,
Is a wondrous joy to cook and to eat.
The sound of you sizzling on the pan,
Can engross even the best of cooks,
Fantasizing of the savory meal to come,
Yet keep ever present the cooking time at hand,
Or a hockey puck you will have done.
Many moons ago I introduced you to my wife,
Who could have thought, she would eat you for life,
She likes you with orange, fennel, thyme, butter or garlic,
You have made my poor wife a scallopaholic!
This is only the first of many scallop posts,
For Lazaro Cooks! loves this little marine bivalve mollusc most.
Sear the scallops quickly on a very hot pan, with minimal oil, about 45 seconds to 1 minute on each side. I season my scallops with a mixture of equal parts…sea salt, curry powder, and smoked paprika. Mix plenty and store it in a sealed air-tight container.
I served the scallops with a simple corn puree. 2 cans of organic sweet corn kernels drained of the canning liquid. 1 small yellow onion diced, 1 shallot diced, 2 cloves of garlic minced. Sauté the vegetables in a pot, till softened, but not colored. Add enough vegetable stock to cover the corn mixture, substitute water if you like. Bring to boil, reduce to simmer. Simmer for 15 minutes. Puree hot in a blender, do not allow cooling. The amount of cooking liquid added determines the thickness of the puree. Strain through a mesh strainer. Season with sea salt and white pepper. Swirl in a knob of butter.
The green element in the dish is a cilantro puree. Take a bunch of cilantro and throw into a blender, leaves and stems; most of the flavor is in the stem. Season with a pinch of sea salt, black pepper and a splash of white wine vinegar. Add just enough olive oil to allow the blender to turn.
Scallops are a wonderful introduction for seafood newbies. So eat plenty of healthy scallops…and a burgeoning poet you might just be.
That’s it for now…till we exchange a few words again…Peace!