Simple Sea Scallops

SIMPLE SEA SCALLOPS

(adapted from David Tanis, NYT Cooking)

Simple and simply delicious!!  Great for a quick meal or a party. Serve with rice and greens(wilted dandelion are particularly sweet and tasty).

Yield:  depends on how many scallops and size scallops.  If smaller at least 6 per person

Prep Time: 10 minutes

Utensils:  cast iron other 10-inch skillet, small kitchen knife.

Ingredients

8 freshly shucked sea scallops, about 1 ounce each, cleaned, with coral attached if possible

Salt and pepper

2 TBS olive oil

4 TBS unsalted butter

4 garlic cloves, minced

4 TBS roughly chopped flat leaf parsley

Lemon wedges

Preparation

1. Rinse scallops to rid them of any sand. With a paring knife, remove the small hard “foot” from the edge of each scallop. Blot scallops dry with paper towels. Season with salt and pepper.  (best to buy scallops that are already ‘pan ready’)

2. Put olive oil in 10-inch cast-iron pan over medium-high heat. When oil is hot and nearly smoking, place scallops in pan in one layer. Leave scallops until well browned on one side, 2 to 3 minutes, (they might stick so have a small spatula/turner ready to unstick and turn) then turn and cook for 1 minute on other side. Remove scallops to a plate, browned side up.

3. Wipe pan clean with paper towels and return to stove. Turn down heat to medium.

4. Add butter and swirl pan to melt.

5. Add garlic and let it bloom, that is, cook without browning for 15-20 seconds. (Don’t let it burn)

6. Return scallops to pan, browned side up, and gently heat through.

7. Sprinkle with 3 TBS parsley and turn off heat.

8. Tilt pan and spoon butter sauce evenly over scallops.

9. Sprinkle with remaining 1 TBS parsley. Serve immediately with lemon wedges (optional).

NOTE:  these are wonderful on a bed of rice or dandelion greens. Dandelion greens take about 2 minutes. Get at least 2 bunches as they really cook down.  Chop or chiffonade in a little oil.  Then serve.  

RAW KALE SALAD WITH LEMON FETA DRESSING

RAW KALE SALAD WITH LEMON FETA DRESSING

(adapted from Simmer down!  A food lover’s blog)

This salad is very easy, tasty and  better the next day or even a third or fourth day when flavors have had a chance to meld.  Various types of kale can be used, and the salad holds up beautifully for days without wilting. A great make-ahead dish and goes with anything.

Yield: 6-8 (easily)

Prep Time: 20-25 minutes

Utensils needed: small and large bowls, salad spinner, small kitchen knife, measuring cup, and blender or immersion blender

INGREDIENTS

2 bunches kale or other types.  Size of salad will depend on size of bunches

1cup olive oil

1/3-1/2 cup freshly squeezed lemon juice (4-5 lemons)

2 oz plus 4 oz feta in brine

2 garlic cloves, crushed and roughly chopped

½ tsp dried oregano

½ tsp dried red pepper flakes

½ tsp sugar

Salt

Optional: cherry or grape tomatoes or strips of red or yellow bell pepper

PROCEDURE

1. In small bowl, combine lemon juice, oregano, pepper flakes, sugar and a pinch or two of salt.

2. Cut tough stems away from kale leaves. Roughly chop, wash and dry in a salad spinner. Finely chop or chiffonade (best) kale, and place in bowl large enough to toss salad.

3. Put olive oil, garlic and 2 oz of feta in a blender and process until smooth (immersion blender can be used as well). 

4. Add lemon juice mixture and process again until fully combined.  Taste for balance and add more lemon juice if needed.

5. Toss about ¾ of dressing with salad and add remaining to your taste.  Crumble remaining 4 oz of

feta on top.  Garnish with cherry tomatoes or sweet bell peppers if using.   

NOTE:  This dressing is great on other salads too, even cold potatoes, so make plenty. Keeps well in fridge.

Green Coucous

Green Couscous

(adapted from Otto Lenghi, PLENTY, I think)

A pretty and really tasty side salad with strong herby flavors. Works well with meats or fish, or alone.  Very healthy and feels light and comforting.  Gets better each day! Holds flavor.   Adding some crumbled feta will make it a bit more substantial.

Serves: 4 easily

Prep Time: 20-25 minutes

Utenstils: bowl, cutting board and chopping knife, immersion blender with chopper attachment or regular blender

INGREDIENTS

1 cup couscous (Israeli or large coucous is esp.nice as it holds its shape)

¾ cup boiling water or vegetable stock

1 small onion, thinly sliced

¼ tsp salt

¼ tsp ground cumin (more is nice!)

Herb Paste (more herbs are nice since they are the main flavoring)

1/3 cup chopped parsley

2 TBS chopped tarragon

1 TBS chopped dill

2 TBS chopped mint

6 TBS olive oil

½ cup unsalted pistachios, toasted and roughly chopped

3 green onions (scallions) finely sliced

1 fresh green chile, finely sliced (optional)

1 ¼ cup arugula leaves, chopped (get mature leaves if possible – more flavor than little ones)

PREPARATION

1. Place coucous in large bowl and cover with boiling water or stock.  Cover bowl with plastic wrap and leave for 10 minutes (this can be done ahead).

2. Fry onion in olive oil over medium heat until golden and completely soft.  Add salt and cumin and mix well.  Leave to cool slightly.

3. For herb paste, place all ingredients in a food processor and blitz till smooth. (immersion blender chopper attachment is great!)

4. Add herb paste to couscous and mix well with a fork to fluff itup. Add cooked onion, pistachios, green onions, gren chile and arugula and gently mix. 

Serve at room temp.

NOTE: You can use more of one herb than another according to your taste and freshness of your herbs. 

Butterflied Chicken with Cracked Spices

Butterflied Chicken with Cracked Spices

(adapted from recipe by Pete Wells, NYT Cooking)

This is fast and tasty, as spice rub can be done ahead, and cooking times vary with intensity of heat and size of chicken. In springtime, serve with tender young bitter greens — arugula, watercress or baby dandelions — tossed in a sharp vinaigrette.

Yield: 3-4 servings

Prep/Cook Time: about 45 min -1hour

Utensils needed: Spice grinder or mortar and pestle, broilerpan or grill, heavy chef’s knife or poultry shears, roasting pan

INGREDIENTS

1 chicken, around 3 pds or slightly larger, (but NOT 5 pound chicken, too big! See Note below)

2 TBS olive oil

2 tsp fennel seed

1 tsp coriander seed

½ tsp black peppercorns

¼ tsp cumin seed

2 tsp coarse sea salt

½ tsp hot paprika or pimentón

Lemon halves or fat wedges

PREPARATION

1. Light a grill or set your broiler on high and give it a 10-minute head start.

2. Butterfly (or spatchcock) chicken by cutting out chicken’s backbone with poultry shears or a sharp heavy chef’s knife (or ask a butcher to do this). Save backbone to make stock.

3. Place chicken skin side up in roasting pan. Press firmly on the breast with heels of your hands until it cracks and flattens. (Use pressure) Move legs so they lie flat and drumsticks point out. Tuck wingtips over tops or cut them off. Rub bird with oil. (Extra oil may fall onto pan.)

4. Coarsely grind fennel, coriander, peppercorns and cumin with a mortar/ pestle or with 8 or 9 pulses in a spice grinder. Mix in salt and paprika/ pimento. Sprinkle rub on both sides of bird.

5. Set chicken skin side down on grill or skin side up on broiler rack with highest point of bird about 10 inches from flame. (Measure this as it is further away from the heat source than you think! If less than 10 inches, the chicken will smoke a lot once fat is released) When skin begins to brown (6 -7 minutes), flip chicken over. (Easy way is to grab ends of drumsticks with paper towels or oven mitts.)

6. After about 10 minutes, when bony side is browned, lower heat to medium-high (400 if you're using an oven), flip chicken again and cook another 10 minutes, or until skin is crisp and brown and thickest part of thigh reaches 165 degrees. (check using a meat thermometer) Let rest about 5 minutes before carving.

7. Spoon any juices that have collected in broiler pan or platter over chicken. Serve with lemon.

Note on chickens: To get a 3-31/2 pd chicken, you will probably have to go to a butcher, or buy an organic chicken from a high-end market.  They can be difficult to find.  You might be able to use a 4 pd chicken for this recipe, but don’t go bigger or it won’t cook properly. The legs will be raw and the breast overcooked.