Seared Scallops with Creamy Linguini
I’m typically not a creamy pasta kind of guy. Its not that I don’t like it but I just never seem to crave it like I do other pasta sauces. That is, until I do crave it. Once that craving sets in, buckle up. I’m not going to settle for some off-the-shelf alfredo, nor am I going to settle for something half done. I want the real deal. I want cream. I want butter. I want carbs in all their glutenous glory.
The craving hit me last week while I was at work. It was a cold and wet day and I just wanted something comforting to eat. I didn’t have time to make something braised, I didn’t want something light like couscous or quinoa. I wanted something heavy in carbs and creamy af. I also had a strange craving for some kind of fish or shellfish. When I got to the market, I saw fresh scallops were on sale and I knew I needed them. I bought a pound of scallops, grabbed some butter, milk and pasta and was out the door.
The result of this craving was a pretty simple and straightforward dish that anyone, I repeat anyone, can make. Scallops are intimidating to some because they are a bit pricy and they can get a little rubbery if you don’t pay attention. All things considered though, they are pretty easy and low maintenance and you don’t need a ton to make a meal feel filling. I learned to make scallops from my mom and she is a pro. Her tip: dry the scallops and dust them with salt to extract any extra moisture. A good dry scallop will brown beautifully.
As for the pasta sauce. This alfredo is also super easy and basic. You don’t need heavy cream like most recipes require but whole milk will make the sauce much more rich and filling.
Seared Scallops with Creamy Linguini
Ingredients
1lb fresh scallops
1 tablespoon salt
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon cumin
1/2lb dried linguini
2 tablespoons olive oil,. divided
4 tablespoons butter, divided
1 onion, finely minced
2 garlic cloves, finely minced
2 tablespoons flour
1 cup milk
Directions
Take the scallops out of the packaging and rinse briefly under cold water. Pat the scallops dry with a paper towel and transfer to a dry plate. Season the scallops with salt and allow them to rest about 5 minutes. Wipe the excess salt off the scallops and transfer them to a small bowl.
In the bowl with the scallops, add paprika, pepper and cumin. Mix everything together until all sides of the scallops are evenly coated. Set the scallops aside.
Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Reserve 1 cup of pasta water before straining.
In a skillet, heat the olive oil and half of the butter over medium heat. Add the onions and cook until translucent, 3 - 5 minutes. Add the remaining butter, when it has melted add the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper then sprinkle the flour over the whole mixture, stirring constantly until the flour is incorporated. Cook 2 - 3 minutes or until the flour mixture turns a very faint brown. Remove from heat and slowly add the milk, stirring constantly to prevent any clumps of flour. If the sauce seems too thick, add a little pasta water until the desired consistency is reached. If it is too thin, reduce the sauce over medium-low heat.
Heat a tablespoon of olive oil in a heavy skillet over medium-high heat. Add the scallops and cook 1 1/2 - 2 minutes on each side. The scallops should have a nice crust on the outside and be opaque on the inside.
Working quickly, toss the pasta and sauce together and nestle the scallops on top, garnish with parsley and serve immediately.
Lobster Arancinni
It is true. Anthony and I are trying to be healthier in 2020 and beyond. We are currently 5 days into dry January and my latest obsession is gut health and eating more plants. I’m proud of all our endeavors but balance is the key to success so this week I grabbed a pack of frozen lobster, mixed it with some leftover rice and made these deep-fried cheesy babies.
Technically, arancini are made with arborio rice, a great way to use up leftover risotto. Unfortunately, I didn’t have any arborio rice to spare so I went with plain old jasmine rice that was a few days old and stale. I know what your thinking, stale rice? Hear me out. Day old, cold rice is ideal for things like arancini and fried rice because it is already cooked and the starches have had time to settle and solidify. This means that when you fry them up, the rice gets extra crispy and you get extra credit for making such crispy rice.
These balls are not for the faint of heart and should not be logged in to whatever calorie tracker you downloaded on New Year’s Day. These are treat-yourself snacks to be indulged in and shared. You don’t have to invite friends over when you make these but you would end up being the favorite in your group.
The gochujang aioli used here is also superb with eggs, on sandwiches, wraps, whatever, so double the recipe and have some extra for later in the week.
Lobster Arancini with Gochujang Aioli
Ingredients
1/2 cup mayonnaise
1/4 cup gochujang
1 cup chopped lobster meat (about 1lb, or two lobsters)
3 cups cooked jasmine rice
2 tablespoons minced cilantro
1/2 cup fontina, shredded
1/2 cup mozzarella, shredded
3 eggs
1 1/2 cup breadcrumbs, divided
1 cup flour
Directions
In a small mixing bowl whisk the mayonnaise and gochujang until pale orange in color and there aren’t any chunks of gochujang remaining. Set aside.
In a large bowl, combine the lobster meat, rice, cilantro, fontina, mozzarella, and two eggs. Add 2/3 cup of the breadcrumbs and form into 16 1 - 2-inch balls and set aside.
Whisk the remaining egg with a little water and pour into a wide shallow bowl. Place the flour and remaining breadcrumbs in a shallow separate shallow bowls as well.
Dredge the balls first in flour, then in egg and finally in the breadcrumbs. Set each finished ball on a parchment lined tray and allow them to cool for one hour before cooking.
Fill a large pot with 2 inches of oil and heat until a thermometer reads 350. Working in batches, fry each ball until golden brown, about 4 minutes. Remove from the oil with a slotted spoon and all to drain on paper towels. Season with flaky salt and serve.
Roasted Salmon with Cannellini Beans and Lemon
Roasted Salmon with Cannellini Beans and Lemon
The holidays are upon us and that means many things. Gift giving. Tacky decorations. Oversharing relatives, and (delicious) butter-laden foods as far as the eye can see. While I do really love all the comfort foods of Thanksgiving and Christmas, I can’t help but feel the need to lighten things up in between. This recipe is one of my go-tos not just because of how delicious it is but because it is light-ish and I can write it off as a healthy weeknight dinner that comes together quickly and with little effort.
Ingredients
1 can cannellini beans
½ cup Castelvetrano olives, chopped
½ cup white wine
4 tablespoons butter
1 teaspoon dried thyme
1 yellow onion, finely chopped
2 garlic cloves, diced
1 teaspoon red pepper flakes
1 lb salmon
2 lemons, thinly sliced
salt and pepper, to taste
Directions
1. Preheat the oven to 450
2. Combine the beans, olives, wine, butter, thyme, onion, garlic, and red pepper flakes in a casserole dish. Carefully arrange the salmon and top with the lemon slices.
3. Bake 15 minutes or until the salmon is cooked through and flakes easily with a fork.
Sunday Funday: Kennebunkport
One of my favorite Sunday Funday rituals is spending the afternoon in Kennebunkport. This quintessential New England destination is just down the road from Anthony and I and we visit very regularly.
Kennebunkport is known for its beautiful beaches, classic New England charm and quaint village. For years it has drawn visitors from far and wide to frolic in its charm every summer. Despite living only ten minutes from the village, Anthony and I seldom ever visit in the summer. Instead, Kennebunkport has become our winter stomping grounds. Whether frolicking around the greenhouses and Snug Harbor Farm or sipping cocktails at one of the many restaurants, Kennebunkport is our winter playground.
Snug Harbor Farm is one of my all time favorite greenhouse and nursery. It is situated just outside of the village and is host to exotic plants of all kinds and fabulous housewares, not to meniton the ponies, ducks and chickens. Tony Elliot is the owner of Snug Harbor Farm and leads a talented team of designers and landscapeers who create incredible landscapes, gardens and indoor plantings. Anthony and I are at the farm almost every weekend, hunting for new plants or simply admiring Tony’s work.
This winter, Anthony and I were happy to discover yet another brewery in our backyard. Baston River Brewing opened a tasting room in Kennebunkport earlier this year and has become a regular stop for Anthony and me when we visit the area. Their beers are delicious and spirits top-notch. The building their tasting room is in sits atop a small knoll in the village and has a great outdoor space with a fire pit overlooking the main street. Inside is a dark and moody interior when fine lighting, dark walls and a masculine aesthetic that exudes warmth.
After being away from the ocean for a month, I naturally wanted to cook something from the sea when I returned. After scratching our heads, we settled on seared scallops with shiso pesto. It is an elegant dish that looks much more challenging to prepare than it really is.
I learned to cook scallops from my mom who insists on only flipping them once and searing them in hot oil and butter to get a nice crust. Since the pesto was already prepared, this dish came together in less than 20 minutes. Anthony, ever the particular designer, insisted on plating them himself and I have to say, I was quite please with his styling although I was ready to devour them before they even left the skillet.
Seared Scallops with Shiso Pesto
For the Pesto
1 bunch fresh shiso (you can substitute basil)
2 cloves garlic
¼ cup walnuts, toasted
¼ cup olive oil
For the Scallops
1 lbs dry, fresh scallops
salt and pepper, to taste
2 tablespoons butter
1 tablespoon olive oil
Directions
1. Dry the scallops with a paper towel and season with salt and pepper, set aside.
2. In a food processor, combine the ingredients for the pesto and pulse until smooth. The amount of oil you use may vary depending on your taste. I prefer a looser pesto, so I use more oil than some.
3. In a heavy skillet, melt the butter over medium high heat. Add the olive oil and continue to heat until the liquid shimmers. Carefully add the scallops one at a time. Depending on the size of your skillet, you may need to do this in batches, so you don’t crowd the pan.
4. Cook the scallops over medium high heat for 4 minutes before flipping. Cook another 3-4 minutes or until the scallops are just opaque. Scallops cook quickly so keep a close eye on them.
5. When the scallops are done, remove the pan from heat and remove the scallops. Add the pesto and stir with the cooking liquids until evenly incorporated. Add the scallops back to the pan and toss before serving.