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Sea Scallops with Sorrel Sauce - Feast Your Eyes
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For those of us who are scallops lovers, a world of steamed clams, herbed mussels and Blue Point oysters on a bed of ice won't turn our heads like this recipe, originally from Jean-Georges Vongerichten. The masterful chef plays up the inherent creaminess of the scallops with, yes, cream and butter (well, he's French, isn't he?), but gently complements the richness with tomatoes, Champagne vinegar and tart, lemony wood sorrel, both in the sauce and as a garnish.
Long Island and Nantucket bay scallops may not be in season until November, but Florida's harvest, despite the Gulf oil spill, has remained safe, and is available now. You could use sea scallops in this recipe, and they're more readily available year-round, but treat yourselves to the more tender bay scallop. See blogger tinybanquet's post about the dish, and about the scallops.
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Filed under: Feast Your Eyes
Fried Scallops - Feast Your Eyes
Photo: gothambill, Flickr
Sitting by the ocean, under an umbrella at a beachside fish shack with a paper cone of fried seafood is one of the rites of summer. No utensils needed -- this is fishy finger food that only requires a cold beer or lemonade to wash it down. Blogger gothambill gives a shout out to the 74-year-old Flo's Clam Shack, in Island Park, R.I., where he says the fried quahog clams and the scallops (pictured here) are fresh, crisply battered and cooked to perfection. If you're landlocked, try this fried scallops recipe from Kitchen Daily, gather around the backyard picnic table and crank the Beach Boys' Endless Summer. It's the next best thing to Coney Island.
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Filed under: Feast Your Eyes
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Happy National Coquilles St. Jacques Day!
Scallop-horseradish finger food. Photo: La Tartine Gourmande, Flickr
Happy National Coquilles St. Jacques Day!
Raves chef Anthony Bourdain about the French meal, "I will always associate the smell of this dish with my first imaginings of France -- and the imminent arrival of guests.... I yearned for this dish - knowing it only by smells - and was delighted when I finally turned old enough to sit down to eat with the adults. This was the reward."
Scallops -- or "coquilles St. Jacques," as they're known in French -- are classic bivalve mollusks, with dual functions: Not only does the chewy meat provide tasty nourishment but the shells, too, provide a decorative exterior. The traditional coquilles St. Jacques preparation makes use of the fanciful shells as serving pieces, tossing the scallops with mushrooms in a creamy white wine sauce, sprinkled with a crunchy breadcrumb topping with cheese, and broiling the dish until golden. Epicurious offers a good classic recipe for the sophisticated dish; or opt for Emeril Lagasse's recipe if you want additional Cajun flair and flavor.
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Filed under: Holidays, Food History
Happy National Baked Scallops Day!
Baked scallops and salmon with dill. Photo: Special*Dark, Flickr.
Although we love our scallops with a texturizing sear, Flickr photographer Special*Dark has swayed us over to the baked scallop team with this tantalizing baked scallops and salmon with dill recipe, adapted from Gourmet magazine. He tossed scallops with baby carrots, fingerling potatoes, red onions, lemon slices, a hefty branch of fresh dill and a drop of white wine, baking them in an aluminum foil pouch, allowing the ingredients to stew in their own juices.
Writes blogger All Things Chill, "You get a lot of wow factor when you bring the pouch to your guest (or hungry girlfriend) and they crack it open to release the most fragrant steam. It's an instant drool catalyst." We can only imagine the steamy aromatic scent -- and are eager to recreate it in our own kitchen soon.
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Sweet Nantucket Bay Scallops
Nantucket Bay Scallops. Photo: Nantucket Bay Scallop Company
These morsels are about the size of the tip of your thumb. The native eelgrass that surrounds the island acts as a nursery for the tender scallops, making them the last substantial wild scallop population on the East Coast, according to Peter Boyce, chair of Nantucket's Harbor and Shellfish Advisory Board. The commercial scallop season starts Nov. 1 and runs through the end of March, but most of the madness happens prior to New Year's, before the harbor freezes over and fishermen can still get their boats out on the water.
Filed under: Recipes
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