Seared Scallop Salad

I remember very specifically the first time I really tried scallops.  I was taken out for a fancy night on the town in San Francisco by a new beau.  All dressed up, we went to a wonderful restaurant before heading to the symphony.  Both relative novices to fancy dining, we went with a prix fixe menu of several courses.  After some grilled calamari with particularly large suckers, a plate of sauteed scallops was delivered to our table.  He immediately dove in to take a bite, I hesitated.  But, not wanting to dampen the evening, I ventured to give them a try with the determination not to show any adverse reaction.  As usual, my fretting was for naught: the scallops were delicious.  Sweet, creamy, and fresh, they were easily my favorite part of the meal.

Later I bought some at a farmers' market to try making them myself.  With such easy success, they are now one of my favorite meals to make as a treat.  I like serving them over salad to keep the flavors light. Look for nicely large, fresh scallops for the best flavor and texture.

- Start by preparing your salad.  You want everything else ready before you cook the scallops.  I used a combination of mache and spring greens.  I topped the greens with some red onion and avocado.  Some grapefruit would also be delicious.  Make sure you season your salad with a dash of salt-- you'll use less dressing this way.
- Mix a light vinaigrette of lemon juice, whit wine vinegar, olive oil, and pepper.  Set aside.
- Wash your scallops and pat dry.  Cut off the tough little tab of connective tissue on the side if it hasn't been already done.  Lightly sprinkle the scallops with sea salt.
- Heat a stainless steel pan to medium-high.  I do not recommend using non-stick as you won't get a proper sear.
- When the pan is hot, add a small pat of butter.
- Right after the butter melts, add the scallops.  They should sizzle.
- Turn the scallops once after about 60 seconds.  They should release easily.  You're not looking to cook them through so much as just sear the outside.  Overcooked scallops will become tough.
- After another 60 seconds, remove the scallops from the heat.  Place them on their salad bed and drizzle the vinaigrette evenly over everything.

Enjoy!

Baked Cod with Capers

In the past several years I have made a conscious effort to expand the role of fish in my diet.  It has forced me to challenge both my tastes and my initial fear of cooking fish.  It has not always been easy, (a particularly nausea-inducing meal of white fish in white sauce over white rice served to me by my French hostess comes to mind), but it hasn't always been bad either, (the surprising sweetness of the scallop that I nervously tried when taken to a fancy restaurant on a date).  I've had successes and failures in the kitchen, (I should really get a fish spatula), but I've had fun all along the way.  There was even a time when stopping into the fish market in the early hours of the morning on my way to work was the highlight of my day.

While my fish cooking isn't too adventurous yet, (I still leave that to the restaurants), I have few tricks up my sleeves.  This simple dish featuring cod, new potatoes, and green beans makes a lovely, quick meal.

- Start by adding a light drizzle of oil to an oven safe pan.
- Add the new potatoes and roll them a round to coat them with oil.  Sprinkle with salt.
- Bake in the oven at 400 for about ten minutes, depending on size.
- Sprinkle the cod fillet lightly with salt and black pepper.  Spread 1 tsp whole grain mustard over the fillet.  Top with a dozen or so drained capers.
- Prepare and trim your green beans.
- Add the green beans and cod fillet to the pan, (the green beans can be prepared separately on the stove top, but I chose not dirty another pan when cooking for myself).  Top the cod fillet with a small pat of butter.
- Bake for about 6 minutes.
- Serve hot from the oven with any remaining juices.

Enjoy!

Marinated Salmon over Noodles

There's a great little fish shop that I pass every day on my way to work.  Sometimes I stop in early in the morning to pick out my dinner for the night.  I'd never really cooked fish much before I started going there, always afraid that I would over or under cook it.  While growing up I'd never liked fish at all, my tastes have developed and I've enjoyed trying new varieties.  I experimented with sole, flounder, swordfish, halibut, and, of course, salmon.  While I love salmon simply grilled, here I marinated it and served it over a stir fry of bok choy and rice noodles.

• Start by marinating the salmon: combine 1/4 c. soy sauce, a little salt, a good amount of freshly ground black pepper, one clove of minced garlic, and 1 tbsp mustard ( a nice spicy variety).  Let the salmon sit in the marinade for at least half an hour (in the refrigerator, of course).
• While you wait, put your water on to boil to cook your rice noodles.
• Clean and cut up the bok choy into bite sized pieces.  Separate the leafy parts from the thicker stems.  I tend to prefer baby bok choy, as the stems are more tender, but the regular variety works as well.
• With a drizzle of oil and high heat, begin cooking the stems of the bok choy (as these require more cooking time).
• When they start becoming tender, add the other portion.
• Add the now cooked rice noodles, (start the bok choy when you add the noodles to the water), as well as some of the excess marinade and give everything a good toss, then move it to a serving platter.
• In the same, hot pan cook the salmon.  Cooking time will depend on the thickness of the fillet, generally 3-4 minutes per side for an inch of thickness.  Try to get a nice sear and flip the fillet only once.  When you think it may be done, touch the thickest part with your finger.  It should feel pretty firm, not squishy.  You can always cut it open to double check.
• Lay the salmon over the top of the noodles and vegetables.  To serve you can cut it into portions, or break it into smaller, bite-sized pieces.

Enjoy!

Garlic and Lemon Shrimp Pasta

This is a wonderful pasta dish that's a little lighter thanks to the bright flavors of the lemon and the firmer texture and earthier flavor of the whole wheat spaghetti, perfect for the rising temperatures of spring and summer.  Using arugula instead of the typical spinach is another slight twist.  It's quickly and easily made for any number of people and is great for lunch or dinner.

• Boil water for your pasta.
• In a large pan, combine 3 tbsp butter with 2 minced cloves of garlic, a pinch of salt, and a generous amount of freshly ground black pepper.
• After about a minute or two, add the juice of half a lemon.
• Let the sauce simmer on low heat while your pasta cooks.  Taste and adjust seasonings and the lemon to butter ratio.
• When you pasta is cooked, transfer it to the pan with the sauce.  Give it a stir to coat all the noodles.
• Add a generous amount of arugula and toss.  The arugula will reduce as it cooks, so add more than you think you need.  You just want to wilt the arugula; don't cook it until it's dark and mushy.
• Transfer the past to a serving plate.
• Turn up the heat on the burner under the now empty (but still lemon-buttery) pan.
• Once the pan is nice and hot, add the shrimp.  Make sure they are not precooked, or you will end up with tough and shriveled shrimp.  You can use frozen shrimp, but they should be completely thawed first.  You should hear a nice sizzle when you place them in the pan.
• Turn the shrimp after about 30 seconds (they should have a nice sear mark on them) and cook on the other side.
• Promptly remove them from the pan and serve on top of the pasta.

Enjoy!