Pistachio Crusted Scallops with Chardonnay Cream
Recipe adapted from CityGirlChicago.com. Serves 2-4. INGREDIENTS For the scallops: 1 pound scallops Salt and pepper to taste ½ cup pistachios, finely ground 2 tablespoons grapeseed oil For the sauce: 2 tablespoons butter 2 shallots, minced 1 teaspoon curry powder 1 cup chardonnay 1 cup heavy cream 2 tablespoons chives, minced Salt and pepper to taste METHOD Scallops: Season the scallops with salt and pepper. Press one side of each of the scallops in the ground pistachios. Heat a sauté pan over medium high heat and add the grapeseed oil. Sear scallops on the pistachio...
Read MoreSustainable Spiny Dogfish with Truffle Sauce & Mango Relish
Recipe adapted from FlanboyantEats.com. Serves 2-4. Recommended wine pairings, from Gordon Alexander of Provisions, Northampton Surly Muse Viognier (about $16) Guigal Condrieu (about $45) Chateau de la Chaize Brouilly (about $15) Saladin “Loi” (about $19) Dogfish, with its firm texture and robust flavor calls for both a full-flavored sauce and a substantial wine. Rich, intense Viognier – with its combination of unctuous body and bright tropical fruits – is just the match for this dish (the Condrieu is amazing)! Alternatively, this will totally hold its own against...
Read MoreRusty Scupper’s Blackened Scallops
Recipe courtesy of the Rusty Scupper restaurant, Baltimore, MD. Serves 2. INGREDIENTS 12 sea scallops ½ cup of blackening seasoning* 1 lb spinach 1 large sweet potato—cut julienne style 2 tbsp olive oil ¼ cup white wine 1 tsp salt 1 tsp pepper 1 cup whipping cream 1 tbsp Dijon mustard 1 tbsp grain mustard 1 tbsp dry mustard 4 oz butter METHOD 1. Cut sweet potatoes julienne-style. 2. In sauté pan, heat oil to smoking point. 3. Preheat over to 350 degrees. 4. Dredge scallops in blackening seasoning and place in hot pan; turn scallops to other side after seared. 6. After...
Read MorePanko Crusted Cod Sandwiches with Chipotle Mayonnaise
Recipe adapted from Emeril Lagasse. Serves 6. INGREDIENTS 1/2 c vegetable oil 6 (4-oz) fresh cod fillets 4 tsp plus 1 tbsp Emeril’s “Essence” (or your own blend of paprika, pepper & herbs) 1 tbsp salt, divided 2 1/2 tsp white pepper, divided 3/4 c all-purpose flour 2 lg eggs 6 tbsp whole milk 1 1/2 c panko bread crumbs 3/4 c, plus 3 tbsp, plus 1 1/4 c olive oil 6 Kaiser rolls 1 lg egg 1 tbsp lemon juice 1 tsp minced garlic 1/2 tsp Dijon mustard 1 whole chipotle pepper, in adobe sauce 2 c shredded iceberg lettuce 6 slices tomato Pickles, for serving METHOD Heat vegetable oil...
Read MoreBluefish Chowder
Recipe courtesy Jasper White. Serves 6. INGREDIENTS 4 oz slab bacon, 1/3-inch dice 4 tbsp unsalted butter 3 garlic cloves, minced 2 celery ribs, 1/3-inch dice 1 lg onion, coarsely chopped 1 lg jalapeño, seeded and minced 1 qt Rich Fish Stock (recipe follows) 3 ears of corn, kernels cut off 1 1/2 lbs Yukon Gold potatoes, peeled and sliced 1/3-inch thick 1 lb plum tomatoes, peeled, seeded & diced Salt & freshly ground pepper 2 lbs bluefish fillets, cut to 2-inch pcs 1 1/2 cups heavy cream 1/4 cup coarsely chopped basil METHOD In a large enameled cast-iron casserole, cook...
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