Wednesday, March 17, 2010

Shall I Compare Thee to a Seared Scallop?

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.

I purchased 20-30 count scallops from http://fishondish.com/. The number represents how many scallops per pound. These are “Dry” scallops, meaning they are chemical free. Inside a scallop shell there are basically three parts, the skirt, the coral, and the abductor muscle. The majority of scallops sold on the market are the big, white pearl, the abductor muscle.

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.

code R5FS6EUC7EHR

That’s it for now…till we exchange a few words again…Peace!

8 comments:

  1. OK.... I want some of this bro! It looks mighty tasty.....

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  2. Anytime bru!...You know where the crib be at.

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  3. Lito...sorry for going Hialeah-style on you.

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  4. Loved the poem. Your scallops sound delish, especially with that corn puree, mmm ... will have to try out with corn puree.

    Hey, have you tried using frozen corn instead of canned? I hear that the cans have BPA in them, in the resin lining the can. I'm slowly transitioning away from cans myself; however, there's no getting around the BPA in the canned tomatoes, since it's supposedly necessary due to the tomatoes' high acid content.

    I am also intrigued by your cilantro sauce - I'll definitely make some today. I didn't know that most of the flavor of cilantro comes from the stem ... interesting.

    Keep up the good work primo!

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  5. Good call on the frozen corn. The use of canned product always stirs great controversy. I usually just cut it off the cob myself, but that night the corn didn't look up to my standards. I always say, if it doesn't look the way I want it to look, use a substitute.

    Yeah Cilantro is one of the few herbs where you use the whole thing. The stem is so full of flavor and it's not fibrous.

    Thanks Prima!

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  6. Love scallops and your poem and recipe are both delights!

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  7. i love how you made a poem out of it, who would have thought? Pan seared is just beautiful isn't it?

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  8. ~RED~...Thank you for stopping by and commeting. Thank you for all your kind words, much apprecaited. Glad you liked my poem about my favorite ingredient the wonderful scallop.

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