Category: Appetizers

Categories
Appetizers Dinners Scallops

Pan-Seared Curried Scallops

  • 2 dry-packed sea scallops
  • Sea salt
  • 1 teaspoon curry powder
  • 2 tablespoons extra-virgin olive oil, butter, ghee or coconut oil
  • 2 teaspoons grated fresh ginger
  • 1 cup coconut milk
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon snipped fresh chives, or 1 minced scallion, for garnish

Rinse the scallops, then pat very dry with paper towels. This step is very important, especially if you’re using frozen scallops; if they aren’t dry, you’ll be steaming instead of searing them. Season both sides of the scallops with salt and sprinkle the curry powder over both sides of the scallops. Give each one a pat so the curry becomes evenly distributed over the surface.

Heat the olive oil in a large skillet over medium-high heat, then add the scallops to the pan one at a time in a single uncrowded layer. Cook them in two batches if necessary. Let cook undisturbed, until deep golden-brown on the bottom, about 2 minutes. Turn and sear the other side until golden and the internal temperature registers between 150°F and 155°F, another 2 minutes. The scallops should be almost firm to the touch. Transfer the scallops to a serving plate and keep warm.

Turn the heat down to medium-low and add the grated ginger to the pan. Cook until fragrant, about 30 seconds. Stir in the coconut milk to deglaze the skillet, scraping any loose bits stuck to the pan. Cook the sauce until slightly thickened, about 1 minute. Stir in the lime juice and any accumulated juices from the scallops. Taste; you might want to add a pinch or two of salt. Spoon the coconut sauce over the scallops, garnish with the chives, and serve immediately.

Categories
Appetizers Scallops Shrimp

Scallops in Puff Pastry

  • puff pastry (mini-cupcake tin)
  • scallops (or shrimp or lobster tails)
  • shallots
  • parsley
  • mint
  • lemons
  • pepper
  • kaffir lime leaf
  • mayo

Roll out puff pastry and add a little dusting of flour. Roll it out pretty thin, If its a little under defrosted that is even better,

Cut into strips and then into squares. Place them in the tin and they can be rough. You can make them in advance and put them in an airtight container after baking.

Brush them with melted butter. Put the pastry tin in the fridge as they need to be cold before baking.

Bake at 200c and watch them, As soon as they are out, press your thumb in the middle to make a cup. (now is when you can store)

Dry the scallops. Chop into pieces. Set aside

Melt a lot of butter. Cook shallots, lemon juice, lime leaf, pepper, Add scallop pieces. Bath the scallops in butter. Add a little salt, add parsley and chopped mint.

If premade: 150c for a couple of minutes to crisp up the cups. Warm the filling (butter will solidify.

Add a small amount of mayo. Fill cups.

Categories
Appetizers favorite Vegetarian

Carrot Beignets

  • 250 g haloumi (sheep)
  • 4 large peeled and grated thick carrots
  • 5 chopped spring onions
  • 1 bunch fresh cilantro or parsley
  • 1 tbsp roasted ground coriander seeds
  • 20g chickpea flour
  • 2 eggs lightly beaten
  • 3 tbsp olive oil
  • bunch of ruccola
  • 4 tbsp lemon sauce (see below)
  • pepper and salt

Grate 50g haloumi cheese roughly and stir together with grated carrots. slice the rest of the cheese and set aside. Mix in the rest (up to the oil) of the ingredients and add a bit of salt and pepper, Form into 12 balls and then press them into flat shapes. Put in the fridge for 30 minutes,

Put the oil in the pan and fry the beignets and the sliced haloumi (keep them warm in the oven as you fry them)

To serve, stack the beignets, add ruccola, then fried haloumi, ruccola etc. Finish with lemon sauce.

LEMON SAUCE

  • 1/2 clove garlic chopped fine
  • 1 tbsp honey
  • 1 tbsp mustard
  • juice and small amount of grated zest of 1 lemon
  • 90 ml olive oil

Categories
Appetizers Scallops

Scallops in Cream Sauce

  • 6-8 Jumbo Scallops
  • 8 oz. Mushrooms; thinly sliced
  • 2 Shallots; finely diced
  • 6 Cloves garlic; minced
  • 5 Tbsp. Butter
  • 1/8 Tsp. Nutmeg
  • 1 C. Heavy Whipping Cream
  • 2 Tbsp. Lemon Juice
  • 3 Tbsp. Brandy
  • 1/3 C.  Veggie Broth
  • Salt and Pepper to taste
  1. Pat scallops dry with paper towels; salt and pepper both sides.
  2. Melt 3 Tbsp. of butter in a skillet on Medium/High Heat.
  3. Add 2 cloves of garlic.
  4. Saute until fragment.
  5. Add scallops; cook for 3-4 minutes per side until tops are golden brown.
  6. Swirl in lemon juice during last 1 minute of cooking time.
  7. Remove from heat, place scallops on a separate plate.
  8. Wipe out skillet.
  9. Melt 2 Tbsp. of butter on Medium/High Heat.
  10. Add 4 cloves of garlic and shallots; saute for around 1 minute until fragrant.
  11. Add mushrooms, continue cooking for around 3 minutes until softened.
  12. Salt and Pepper to taste.
  13. Add cream, brandy, broth and nutmeg.
  14. Salt and Pepper to taste.
  15. Continue cooking and stirring until sauce thickens; around 4 minutes.
  16. Remove from heat and serve warm sauce over scallops.
Categories
Appetizers Sides Vegetarian

Fontina stuffed Potato Skins

To make this ahead, bake the potatoes up to 2 days in advance and fill with stuffing. Before serving. let them stand at room temperature for 30 minutes, sprinkle with parmesan and bake as directed.

  • 3 1/4 lbs baking potatoes (this is about 8 potatoes)
  • 1 cup milk
  • 1/3 cup sour cream
  • 1/4 cup buttermilk
  • 1 cup shredded fontina cheese
  • 1/4 cup finely chopped chives
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 tbsp (1 1/2 oz) grated fresh parmesan reggiano cheese

Preheat oven to 400. Pierce potatoes with a fork and bake for 1 hour or until tender. Cut potatoes in half lengthwise. Scoop out flesh leaving about a 1/4 inch thick shell.

Combine flesh, milk,sour cream, and buttermilk and mash with a potato masher. Stir in cheese and add chives, butter, salt and pepper. Refill shells. Place potatoes on a baking sheet and sprinkle with parmesan.

cook for 12 minutes at 400. Then take them out and preheat broiler. Broil for 2 minutes or until brown and bubbly.