Cardamom Fennel Scallops

You know you're behind on updating, when you log in and see a post that's 6 months old, still in draft form, and that begins "Gosh, it's been a long time." Umm, yeah, it has. I suppose I'll keep that post intact below and add further updates in the next few.

Gosh it's been a long time. I may've nearly forgotten how to cook in between foot surgery and work travels. Ok, maybe not entirely. I did somehow manage to buy new cookbooks while in bed recovering from surgery. As anyone who has spent any amount of time talking to me about cooking knows, I'm a little obsessed with Raghavan Iyer's cookbook 660 Curries. The only problem with that tome is that it's a little intimidating with a LOT of (delicious!) recipes but few pictures. Also, nearly everything calls for its own curry blend. Great for me, but not so great for recommending to others. When he came out with an "easy" cookbook with 10 ingredients or less in 2013, I was intrigued but decided I probably didn't need another Indian cookbook. While recovering from surgery though, it popped up on my Kindle list for $2.50 and of course I caved. If I couldn't cook, at least I could read about cooking?

A few weeks later, I managed to convince August (who was stuck on cooking duties) that he needed to make some Indian food. The result was a complete success. Quick and easy, but full of flavour. The original recipe calls for scallops, but Iyer also recommends cod which we used to great success. Three months later, I'm still thinking about this delicious dinner. Since then, we've managed to make a few recipes from this book (turmeric hash browns, kale and salmon).

One year ago: Pizza Bianca with Roasted Mushrooms and Fontina Well, one year ago when I first started this post. One year ago, now: Spiced Maple Pecan Pie with Star Anise
Two years ago: Saffron Scented Lamb with an Almond Sauce
Three years ago: Buffalo, Mushrooms, and Feta Meatballs
Four years ago: Indian Cooking Building Blocks
Five years ago: Meatballs in Tomato Sauce
Six years ago: Blueberry Boy Bait

Cardamom Fennel Scallops (from Indian Cooking Unfolded)

Ingredients
1 tsp fennel seeds
½ tsp black or yellow mustard seeds
¼ tsp cardamom seeds
1 lb large sea scallops (12 to 15)
4 medium-size cloves garlic, finely chopped
2 dried red cayenne chiles (like chile de árbol), stems discarded, coarsely chopped
1 tsp coarse kosher or sea salt
2 tbsp canola oil
½ cup unsweetened coconut milk
1 tbsp finely chopped fresh cilantro leaves and tender stems

1. Grind fennel, mustard, and cardamom seeds to consistency of finely ground black pepper. Transfer to medium bowl.
2. Add scallops, garlic, chiles, and salt to spice blend and stir to coat. Refrigerate covered until ready to cook.
3. Heat oil in large skillet over medium-high heat. Add scallops and sear 2 to 3 minutes per side.
4. Pour coconut milk into skillet and reduce to medium. Scrape to deglaze.
5. Cover skillet and simmer 2 to 3 minutes until scallops are cooked through. Transfer scallops to a serving platter.
6. Let sauce simmer uncovered until thickened, 2 minutes. Pour over scallops.
7. Sprinkle scallops with cilantro and serve.

Glazed Scallops with Almond-Caper Butter Sauce

I always have a hard time resisting scallops at the farmer's market. There are few things that are as easy to cook and as delicious to eat. The glaze recipe makes quite a bit of extra, but keeps well and can be used on other fish (we've also had it on cod with great success!). The glaze gives the scallops a nice salty-sweet taste. The almond caper butter sauce on this dish is simply outstanding with capers, shallots, and almonds trying to steal the show from the scallops.

Two years ago: Lettuce Cups with Stir-Fried Chicken
Four years ago: Chicken Curry Masala

Glazed Scallops with Almond-Caper Butter Sauce (from Big Small Plates)
Ingredients
12 large or 18 medium scallops
Glaze
1/4 cup Madeira
1/4 cup soy sauce
1/2 cup mirin
1/4 cup sugar
1/4 cup minced fresh ginger
Almond-caper Butter Sauce
8 tbsp butter, divided
1 - 2 shallots, sliced into thin rings
3 tbsp capers, rinsed and coarsely chopped
3 - 4 tbsp, toasted sliced almonds
2 - 3 tbsp fresh parsley, minced, divided

1. To make glaze, combine ingredients in saucepan. Heat to boiling, reduce to simmer. Cook 5 minutes. Cover and set aside.
2. Just before either grilling or frying scallops, make sauce. Heat medium saute pan over high heat. Spoon in 2/3 of butter.
3. Add shallots, capers, almonds, and half the parsley. Cook, stirring, 1 minute.
4. Add remaining butter and pinch of pepper. Swirl.
5. Stir in remaining parsley and remove from heat.
6. Lightly sprinkle scallops with salt and pepper. Brush on both sides with the glaze and place on a grill (or frying pan). Baste as they cook and cook until nicely caramelized, rotating and flipping.
7. To serve, place scallops on large platter or individual plates. Brush with extra glaze, then pour sauce over dish and serve.

Vietnamese Braised Scallops

When we had dinner in Carmel, we were served the most perfectly cooked steamed scallop with a hint of meyer lemon. While I don't think I can ever hope to perfectly cook a scallop like that, the dinner did remind me how much I enjoy scallops. Since I don't think we're ever going to get scallops in our seafood CSA, I decided to hunt them out at the farmer's market where $11.50 will buy you a pound of beautiful dry large sea scallops. Overall, this recipe is fairly simple, but it does require a bit of patience and trust that the caramel will turn out. That's the hardest part though and well worth the risk for slightly sweet scallops with just a touch of heat. I recommend serving with rice to soak up a bit of the sauce.

One year ago: Chicken Curry with Whole Spices, Cream, and Tomatoes
Two years ago: Beef Enchiladas with Chipotle-Pasilla Chili Gravy
Three years ago: Peanut Butter Cheesecake Brownies

Vietnamese Braised Scallops (from All About Braising)

Ingredients
1/2 cup water, divided
1/4 cup fish sauce
1/3 cup granulated sugar
2 shallots, minced
1 1/2 lb sea scallops, muscle removed
1/2 tsp crushed red pepper flakes
2 scallions, thinly sliced, white and green parts separated

1. In a measuring cup or small bowl, combine 1/4 cup water and fish sauce.
2. Put sugar in a heavy-based skillet just large enough to hold scallops in a single layer. Pour remaining 1/4 cup water over it and let sit for a minute to soak in.
3. Heat skillet over medium heat until sugar liquefies. You can stir once or twice, but don't stir constantly and most importantly be patient! The sugar will liquefy and begin to darken. If it's boiling unevenly, you can swirl the pan, but for the most part, just leave it alone. Let it get very dark, but not black, 8 - 10 minutes. When it begins to smoke and smell toasty, it's done.
4. Carefully, pour water and fish sauce into the caramel. Stir and let it boil until you have a smooth, thick sauce, 4 minutes.
5. Add shallots, reduce heat to low, and simmer for 2 minutes.
6. Stir in red pepper flakes and white part of scallions.
7. Add scallops in a single layer, partially cover, and simmer for 4 - 5 minutes.
8. Turn scallops and simmer until cooked through, 3 - 5 minutes.
9. Transfer scallops to warm plate and spoon over some of the sauce. Garnish with scallion greens and serve.

Pan-Grilled Sea Scallops

I couldn't resist some beautiful fresh sea scallops at the farmer's market. Even better, they were only $12/lb. I could get very used to the cheaper seafood here.

There were only 2 scallop recipes in 660 Curries. The other seemed more appropriate because it would use some bell peppers and onions, but I couldn't pass on the combination of peanuts and spinach. The recipe calls for baby spinach, but I used chopped regular spinach. The spinach/peanut combination is so good that August said he would've been happy to eat as a side even without the scallops! Of course, the scallops themselves were great (the author says you can also use shrimp or other fish). I was proud of myself for finally being able to give scallops a nice sear. It's amazing what a difference a fresh product makes!

As a final word of warning, the masala in this is unique. It's worth taking the time to make it as it adds a lot to the dish.

One year ago: Basil, Hazelnut, and Chocolate Cupcakes
Two years ago: Mahogany Beef Stew with Red Wine and Hoisin Sauce
Three years ago: Asparagus with Goat Cheese and Lemon Pasta

Pan-Grilled Sea Scallops (from 660 Curries)

Ingredients
1 lb large sea scallops
1/2 tsp ground turmeric
2 tbsp canola oil
6 medium garlic cloves, finely chopped
1 lb baby spinach, rinsed
1 tbsp kolhapuri masala
1 tsp coarse salt

1. Combine scallops with turmeric in medium-size bowl. Refrigerate, covered, for 30 minutes or up to overnight.
2. Pour peanut into food processor and pulse until the consistency of coarse bread crumbs.
3. Heat oil in large skillet over medium heat. Add scallops, arranging in a single layer.
4. Sear scallops for 3 - 5 minutes on each side until light brown. Transfer to a plate.
5. Add garlic to skillet and stir-fry until light brown, 1 minute.
6. Add spinach leaves to skillet, cover, and cook until wilted, 5 - 8 minutes.
7. Stir in masala and salt.
8. Add scallops (with liquid) to skillet and cover with wilted spinach. Cook until scallops are firm, 3 - 5 minutes.
9. Transfer scallops to a serving platter.
10. Add peanuts to spinach in skillet and stir to combine. Simmer to allow sauce to thicken, 2 - 4 minutes.
11. Spoon spinach-peanut mixture over scallops and serve.

Kolhapuri Masala
1 cup dried red Thai or cayenne chiles
1/2 cup shredded dried unsweetened coconut
2 tbsp white sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 tsp black or yellow mustard seeds
1 tsp fenugreek seeds
4 blades mace or 1/4 tsp ground mace (add with Kashmiri chiles if using ground)
2 bay leaves
1 tsp canola oil
2 tbsp ground Kasmiri chiles or 1/2 tbsp cayenne + 1 1/2 tbsp sweet paprika

1. Combine all ingredients except ground in a medium-size boal and stir to coat with oil.
2. Preheat medium skillet over medium heat. Add oiled spices and roast until chiles blacken, coconut turns dark brown, and spices are fragrant, 3 - 4 minutes.
3. Transfer to plate to cool.
4. Grind in a blender.
5. Stir in ground spices and store.

Sauteed Bay Scallops with Rosemary, Capers, and Israeli Couscous

My infatuation with Melissa Clark's Cook This Now continues. I've run out of ways to describe her dishes and seem to just default back to quick, easy, and delicious. I also share her apparent love of Israeli couscous, so I'm happy to finally have located some again (even if it had to be imported from Ottawa). This simple dish will be ready in less than 15 minutes, so plan accordingly.

Sauteed Bay Scallops with Rosemary, Capers, and Israeli Couscous (from Cook This Now)

Ingredients
1 cup dry Israeli couscous
2 rosemary branches
3 tbsp unsalted butter
2 garlic cloves, finely chopped
pinch red pepper flakes
1/2 cup dry white wine
450g bay scallops, patted dry (or regular scallops or shrimp)
1 tbsp drained capers
1/2 tsp kosher salt
1 tsp lemon juice
1/4 cup chopped parsley (I would consider omitting, it didn't work for me)

1. Bring a pot of salted water to a boil. Add couscous and cook 3 minutes; drain.
2. Using flat side of a knife, light bruise rosemary.
3. Melt butter in large skillet over medium heat. Add garlic, rosemary, and red pepper flakes. Cook, stirring, 1 minute.
4. Pour in wine and increase heat to medium-high. Simmer until reduced by half, 2 minutes.
5. Stir in couscous, scallops, capers, and salt. Cook, stirring, until scallops cooked through, 2 - 3 minutes.
6. Stir in lemon juice and parsley and serve.

Chili and Basil Scallops

This recipe is a winner for weeknight dinners. It's quick and easy, but packs a lot of flavour.

One year ago: Egg Drop Soup (my go-to soup when I'm feeling under the weather)
Two years ago: Rosemary Popovers

Chili and Basil Scallops (from Mighty Spice)

Ingredients
2 tbsp vegetable oil
4 garlic cloves, finely chopped
2 red chilies, finely chopped
1 red onion, thinly sliced
500g scallops
1 tbsp light soy sauce
1 tbsp fish sauce
1/4 tsp sugar
1/2 tsp pepper
2 large handfuls basil leaves, roughly chopped

1. Heat oil in a large wok over high heat. Add garlic and red chilies and stir fry 30 seconds or until fragrant.
2. Add onion and stir-fry 1 minute.
3. Add scallops and stir-fry 1 - 2 minutes longer or until they start to turn golden.
4. Add soy sauce, fish sauce, sugar, and black pepper. Stir-fry until scallops are cooked through.
5. Stir in basil and serve.

Scallop Sauce with Olive Oil, Garlic, and Hot Pepper

This is a quick and easy pasta dish that's elegant enough to be a restaurant meal. If you use very tiny scallops, you don't need to cut them up.

Scallop Sauce with Olive Oil, Garlic, and Hot Pepper (from Essentials of Classic Italian Cooking)

Ingredients
450g fresh bay or deep sea scallops
1/2 cup extra virgin olive oil
1 tbsp garlic chopped very fine
2 tbsp chopped parsley
chopped red chili pepper, to taste
salt
450g spaghetti pasta
1/2 cup dry bread crumbs, lightly toasted

1. Wash scallops in cold water, pat dry, and cut into pieces 3/8" thick.
2. Put olive oil and garlic in saucepan, turn heat to medium, and cook stirring until garlic is light gold.
3. Add parsley and hot pepper and stir.
4. Add scallops and pinches of salt.
5. Turn heat up to high and cook for 1.5 minutes, stirring, until scallops lose their shine and turn flat white.
6. Toss with cooked drained spaghetti, add bread crumbs, toss again, and serve.