Talk about a dish that will brighten up your dinner plate.
This is it.
Adapted from the always amazing Molly O’Neill’s A Well Seasoned Appetite, this dish has all the ingredients to transport you on a mental vacation to the Mediterranean .
Saffron, orange, basil, rosemary.
Throw in a few choice scallops, Nicoise olives and the freshest tomatoes you can find.
Pasta, if you like.
It’s travel in a bite.
Mediterranean Scallops
Adapted from Molly O’Neill’s A Well Seasoned Appetite
A couple of swirls extra virgin olive oil
2 large shallots, minced
1 spoonful garlic confit ( or a couple of fat garlic cloves, chopped)
1 cup dry white wine
1 large pinch saffron
6 -8 of the ripest Campari tomatoes, quartered
½ cup oil cured olives, pitted
½ fresh orange, zested
2 medium springs fresh rosemary, chopped
Coarse salt and freshly ground black pepper to taste
6 large basil leaves, cut into a chiffonade
A good splash aged sherry vinegar
1 pound fresh scallops
Enough cooked pasta (linguine or fettuccine) for 2 (optional)
Put a couple of good swirls extra virgin olive oil in a large skillet and heat til the oil is wavy. Add the minced shallots and garlic and maintain a medium low heat. Cook until the shallots are tender. Add the wine , saffron and raise the heat to medium high and saute stirring, until the mixture is reduced to about ¼ cup.
Add half the tomatoes, olives, orange zest, rosemary and season with coarse salt and freshly ground black pepper. Reduce the heat back to medium low and cook, stirring frequently until sauce thickens, about 10 minutes.
Combine remaining tomatoes, fresh basil, sherry vinegar and season with coarse salt and freshly ground black pepper in a glass bowl and set aside to marinate while you finish the dish.
Add the scallops to the skillet with the sauce and cook, about 5-7 minutes, until the scallops are cooked through.
This is faboo with or without the addition of the pasta.
Top the dish with the marinated tomato salad and serve.
Serves 3 generously.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Two Years Ago on Feeding Groom
Thursday, March 25, 2010
Mediterranean Scallops
Sunday, March 7, 2010
Butternut Squash with Fresh Ginger, Two Peppers and Fresh Basil
Side dishes.
Sometimes they can be such a bother.
And boring.
Don’t want to steam asparagus AGAIN?
Tired of the same old potato routine ?
Do you like garlic and shallots and red bell peppers ?
Don’t mind a bit of jalapeno?
Is fresh ginger a favorite?
Ready for the bright taste of fresh basil and a blast of lime?
Hmmmm?
Got it.
Butternut Squash with Ginger, Two Peppers and Fresh Basil
Adapted from The Splendid Table’s How to Eat Supper
1 large butternut squash, cut in half. Peel one half and refrigerate the other.
Coarse salt
A couple of good swirls extra virgin olive oil
A large knob of fresh ginger, peeled and sliced and then the slices cut into matchsticks
1 large spoonful garlic confit, smashed (or just a few fat garlic cloves, sliced)
2 shallots, peeled and chopped
½ large red bell pepper, sliced thin
½ large jalapeno, seeded and sliced thin
2 scallions, sliced on diagonal
Freshly ground black pepper
Juice of 1 lime
About ½ cup chopped fresh basil
Bring a large pot of water to boil. Cut the peeled squash half in half again and slice ¼ inch pieces.
Add to the boiling water and cook at the boil for 10 minutes.
Drain.
In a large skillet over medium high heat add a couple of good swirls of extra virgin olive oil. When oil is wavy , add the ginger, garlic, peppers, scallions, shallots and season with the coarse salt and grind some black pepper in. Cook for a few minutes, stirring. Cover skillet and turn heat down to medium and cook for between 5-8 minutes.
Add the fresh basil and cook for just a bit. Remove from heat, season and squeeze the lime juice over and serve.
Serves 2 generously.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Two Years Ago on Feeding Groom
