This is a very light, yet robust sauce without any butter - only a small amount of olive oil, shallots, dijon, parsley, capers and lemon juice in a reduction of pinot grigio. I did not saute the scallops, but merely poached them briefly in the sauce.
Seafood
February 15, 2012
February 06, 2012
Poached Rock Shrimp & Monkfish
If you have never tried rock shrimp you really must. They are like tiny nuggets of lobster. Also similar to lobster in texture, but not taste, is monkfish, which is sold in long meaty medallions. I like to cook all kinds of fish in simmering liquids as soups or stews. Here I poached the seafood in a combination of fish and vegetable stocks with white wine, chopped fennel and onion, saffron and cilantro.
February 01, 2012
Herb Roasted Shrimp
After cleaning the shrimp I tossed them in a cheeseless pesto I'd made with mint and cilantro, and roasted them for only five minutes in a 500 degree oven. Cooking shrimp quickly this way keeps them tender, moist and flavorful, while eliminating the extra calories from sauteeing. I finished them off with a big squeeze of lime juice.
January 23, 2012
Shirataki Noodle Soup with Scallops & Squid
These shirataki noodles come in a variety of shapes and are a great, almost calorie-free, alternative to pasta. I think they work best in soups. Here I combined them with scallops, squid, bok choy, shiitake mushrooms, scallions, saffron and cilantro for a light Asian meal. These mexican fish bowls made the perfect presentation.
January 16, 2012
Moist Red Snapper
Roasted in parchment with ginger, cilantro and lime.
January 05, 2012
Scallops & Halibut in Saffron-Infused Fish Fumet
... along with fennel, leeks and cilantro.
December 21, 2011
Roast Salmon with Turnips & Brussel Sprouts
With a simple Dijon glaze.
December 05, 2011
Braised Octopus
I'd always wanted to cook octopus, but the idea seemed daunting because there is a fine line between sweet tender meat and rubber. With little idea of what I was doing I decided to try braising it in white wine with a little vegetable stock, a huge onion, and a bouquet garni. After bringing the liquid to a boil I plunged the octopuses (It is not octopi - I just checked.) into the pot and watched them instantly curl up. I then placed the lip on the pot and set it in a moderate oven. What I expected to take four to five hours actually took only an hour and a half. They had become so tender they nearly fell apart. Before serving I put them under a super hot broiler to char them. I would have prefered a grill, but this was almost as effective and very successful.
November 21, 2011
Halibut with Edamame Puree
I pureed the soybeans with wasabi powder, lime juice and salt. At room temperature this would make a tasty dip or spread.
November 16, 2011
Red Snapper & Squid in Sea Urchin Tomato Sauce
I pureed this sea urchin with a bit of water and then stirred it into my classic tomato sauce at the same time I added the snapper and squid. Squisito!
