Pan Seared Scallops and Leek Risotto and Blackberry Vinaigrette

Now that spring is in full swing, Steven and I reenrolled in our CSA program from last year. It was definitely a good decision because our first box had lots of goodies, including sugar snap peas, my all-time favorite vegetable, leek, strawberries, and salad mix just to name a few. Since the quarter just started, I dont have to study 24/7 just yet, or at least I dont think I have to study... Of course I could be very delusional and falling behind as we speak. But while Im still procrastinating, at least I have time to make a nice meal. And when it comes to risotto, you need plenty of time.

Back in the good old days of only working part time, I had the time and patience to pull up a chair next to the stove and just sit there stirring absentmindedly. But nowadays life is way more frenetic and I have to be multitasking at least three things or I feel unproductive, which means I no longer tend so diligently to the risotto. I know youre technically supposed to stir risotto for the entire cooking time, but luckily I discovered, its not the end of the world if you do stop. I know Marcella Hazan would be very disappointed but honestly, who has the time to sit around and stir a pot of rice for 30 minutes. While the risotto was cooking, I: put away the dishes, stirred, washed the dishes, stirred, cleaned the kitchen, stirred, made the dressing, stirred, cooked the scallops, yeah you get the idea. The risotto was maybe slightly less creamy but I couldnt tell. (From watching all those seasons of Top Chef, I just know that its cheating to add cream to risotto, downright culinary sin!) And after you add the cheese and butter its all good to me.

I would normally welcome leftovers, but risotto is something that just doesnt reheat well, so I scaled the recipe down for two, but feel free to double it for 4.

Leek and Bacon Risotto
*note: omit the bacon for a vegetarian version

2 slices regular thickness bacon or 1 slice thick cut bacon *omit and replace with 1 Tbsp of vegetable oil for vegetarian
1 leek, white and light green part only thinly sliced and washed
1 C arborio or carnaroli rice (do not rinse!)
1/4 C dry white wine
2 1/2 - 3 C homemade chicken stock
1/4 C freshly grated Parmesan
Freshly ground black pepper to taste
Salt to taste
1 Tbsp butter

In a small saucepan, bring the stock to a low simmer and keep it warm.

In a large heavy bottomed saucepan or Dutch oven, cook the bacon over medium low heat until crisp and the fat has rendered. Turn up the heat to medium and add the leeks and a pinch of salt. Cook until the leeks have softened. Add the rice and cook the rice until the rice is evenly coated in the fat and toasty. You will be able to see an outer opaque ring around a white center on the rice grains.

Add the white wine and cook until it has absorbed. Reduce the heat to medium low and add a half cup of the chicken stock and freshly ground black pepper to taste. At a low simmer, cook the rice, while stirring continuously, until all of the stock has been absorbed. Add another half cup of stock and stir continuously. Repeat adding the stock and stirring continuously until the rice is al dente. You may not need all of the stock, or if you find yourself running low on stock, use some hot water. Start tasting the rice after 20 minutes of cooking. It should be tender with a slight firm bite in the center. When the risotto is finished cooking, take it off heat. It will be creamy, moist, and somewhat runny but it will thicken after adding the cheese and while it cools.

Off heat, stir in the Parmesan and butter and taste for salt.

Made these for Valentines Day. Theyre perfect on this risotto.

Pan Seared Scallops
3 - 6 Scallops per person
Salt and Pepper
Oil

Keep the scallops in between two sheets of paper towels before you cook them. This will help absorb any moisture from the scallops. Season the scallops on both sides with salt and pepper.

Heat a stainless steel or well-seasoned cast iron skillet over medium high heat and add a tablespoon of vegetable or canola oil.

When the pan is hot, add the scallops, giving them about 1 - 2 inches of room in between each other. Cook them undisturbed for 2 minutes then using a spatula, gently flip the scallops to the second side, cook for another 1 minute or until the second side is nicely browned also. Take off heat and serve with your favorite side.

For the salad mix in our CSA box, I made a blackberry vinaigrette with the blackberries I painstakingly picked last summer. I still have about a gallon of frozen blackberries and I better hurry up and use them before they start tasting like freezer. Wouldnt that be a waste! I mean, my sweat and blood went into picking those blackberries! This is a great summery, fruity dressing that really relies on fresh berry flavor.

Blackberry Vinaigrette
3 Tbsp fresh blackberry puree
fresh lemon juice (to taste)
1 Tbsp Dijon mustard
3 Tbsp extra virgin olive oil (to taste)
Salt and freshly ground pepper

If your blackberries are very ripe, sweet, and potent, you can get away using just two tablespoons of puree and add some lemon juice for tartness. My blackberries were not picked at their absolute ripest so they were still on the slightly tart side and I didnt need to add any lemon juice at all. Dont add any acid in the the beginning and just taste as you go.

Whisk the blackberry puree and Dijon together to mix, slowly whisk in some extra virgin olive oil until you get the consistency you like. Add lemon juice for additional tartness. Season with some salt and pepper.

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Scallops with Assorted Vegetables

My husband commented that my food having more and more western influence in them. And he wondered if I still can cook anything Chinese. -_-"





So, heres one Chinese dish with his favourite, Ginkgo Nut, in it. Brain food for you, dear. And in case you didnt notice, if I use the oven to cook, the food are usually more westernized and if I uses the wok more, then more Chinese. ^_-





I was trying to spend lesser cooking and washing time mah. So lots of cooking done using the oven. Now that the electrical bill has increased so much, youll see me using gas more often.



Ingredients:

• 12 (Canned) Ginkgo Nuts


• 5 Fresh Shitake Mushroom, half,


• 1/2 Bell Pepper, sliced


• 6 Sweet Peas


• 12 Scallops


• 2 tablespoon Broth


• 1 teaspoon Cooking Wine


• Light Soy Sauce to taste


• Cornflour Mixture (Thickener)


• 2 tablespoon Oil

How to do it:

1. Heat wok with oil.


2. Add ginkgo nuts, bell pepper, sweet peas and mushroom.


3. Stir fry for 2 to 3 minutes.


4. Add scallops and stir fry for 1/2 minutes.


5. Add in the broth and cooking wine.


6. Stir to mix well and add light soy sauce to taste


7. When sauce begins to bubbles, stir in the thickener.


8. Stir to coat well.


9. Dish and serve.

Note:
You have to remove the stem in the ginkgo nut before cooking it otherwise it will be bitter. You can do so by inserting a toothpick in the middle.

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Bay Scallops with Garlic Parsley Butter Sauce – I’ll Have the Nostalgia on Toast

They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first real kitchen job.

Barely a teenager, I was hired as a dishwasher at an Italian steakhouse, called The Depot (pictured below is the train station that predated the restaurant). While it was fun being inside a bustling kitchen, washing dishes was anything but. By comparison, what I saw the line cooks doing looked like the greatest job ever, and this certainly played a role in my future career plans.

Anyway, there was a scallop dish on the menu, which consisted of 6 large scallops being placed in a small metal broiler plate, seasoned with salt and pepper, and then doused with wine, lemon, garlic, and butter. This was placed under the flame until the scallops were browned, and the sauce was bubbling below. It was finished with fresh parsley, and served with toasted Italian bread for dipping into the amazing juices.

(c) All rights reserved by John R. Stewart

The smell of that sizzling plate as it went by my station was almost too much to take, and once in a while, thanks to some kind of ordering mishap, I’d actually get to eat one. It was pure bliss, and a flavor combination I still love to this day.

By the way, unlike the large day-boat scallops you’re seen me cook before, these are way too small to worry about searing brown. In a restaurant kitchen, if we’re just cooking a couple ounces, we could get a decent sear and still finish the sauce without overcooking. But doing this many at home, all we really need to concentrate on, is not over cooking them. Besides, bay scallops are so naturally sweet, tender, and delicious, the sear is not as important as with the larger ones.

As I mention in the video, this makes a beautiful appetizer, but will also make a killer pasta sauce with some cream added in to stretch it. I hope you can find some small, wild scallops soon (frozen are great, as long as “Scallops” is the only ingredient listed on the bag), and give this a try soon. Enjoy!

Ingredients for 4-6 appetizer size portions:

1 1/2 tbsp olive oil

1 1/2 pound bay scallops

4-5 cloves minced garlic

1/2 cup white wine (NOT cooking wine)

2 tbsp fresh lemon juice

4 tbsp cold butter, cubed

cayenne, salt and pepper to taste

1/4 cup chopped Italian parsley

buttered and toasted Italian bread slices

*Note for pasta sauce, add a 1 1/2 cups of heavy cream with the wine, and proceed as shown. Should make enough sauce for about 4 portions of pasta)

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