Scallops with Zucchini Fritters

This is one of those meals that I created as I cooked, no recipes in my head to start with. I had decided to make scallops. I was going to incorporate tomatoes as my wife is going out of town this week and I will be living the bachelor life. Our garden has been producing tomatoes, so we had a bunch I was going to have to use or I would have to eat them everyday while she was gone.
My wife decided that she was going to bake zucchini bread. Instead of making a large loaf she decided to make little loafs. While she ended up with 2 cups of shredded zucchini left over. So she tells me figure out something to make for dinner that uses shredded zucchini. I was Iron Chef'd, a mystery ingredient was added to my meal. Here is what I made.
Scallops with Zucchini Fritters
Fritter
2 cups Zucchini, shredded
2 green onions, finely chopped

1/4 cup parmesan cheese, grated

1/2 cup whole wheat flour

2 eggs
Salt and pepper to taste
olive oil, enough to cover bottom of pan to fry fritters

Scallops
2 slices of bacon, fried crisp and crumbled
8 scallops
10 roma tomatoes, cubed into thick pieces
2 green onions, finely chopped, reserve a couple of tablespoons for garnish
2 tbs olive oil
2 tbs white wine
1/2 lemon, juiced

Fritter
I have never made fritters before this. You will have to eye this and maybe add more flour or only 1 egg. It will depend on how wet your zucchini is. Eggs act as the liquid and flour and parmesan as the thickener. Mix everything together but the olive oil and one egg. If mixture is dry add the second egg. If it is to wet add more flour. Take some of the mixture and make a pancake if it holds together you are ok. Heat oil in medium pan and cook the fritters. You should get 4 fritters, keep them kind of thin. Cook until golden brown on one side then flip and cook until second side browns.

Scallops
Heat pan over medium high heat. Add the bacon and cook until crisp, set aside. If there is enough bacon fat add scallops if not add 1 tsp of olive oil. Remove from pan and add the scallops. Cook until they brown on one side and flip over and remove when second side starts to  take on color. Add oil if needed then add the tomatoes and onions. When tomatoes start to get soft add wine and lemon juice. Cook until wine and lemon juice reduce.

Plating
Put fritters on plate, spoon tomato and onion mixture over fritters. Top with the scallops. Sprinkle bacon and reserved green onion over the top.

Scallops with Sweet Corn & Roasted Pepper Puree

As I am sitting here typing this recipe my wife's phone rings. I can tell by the ring tone that it is my son Joel. He left North Carolina to start a new chapter in his life today. He called to say that he arrived at Whiting Air Force Base. Two weeks ago he was inducted into the United States Air Force as a Second Lieutenant. It is kind of ironic that he arrived on Memorial Day, but he can't officially check in until tomorrow as they are closed for the holiday. For those of you who have been reading my blog for a couple of years this is the same son who was a Marine and got 3 Purple Hearts. While in college he decided to to become a pilot. Joel joined the Air Force ROTC and now that college is over he is heading to  Pensacola to start his pilots training. I am sure he will succeed as he is determined to fly, more mature and has a good wife to support him. How well he does in school will determine what type of "plane" he will fly with "fighter jet" being the big reward. In a year I expect to be posting a picture of my son sitting in a "fighter jet". Good luck Joel and Meghan.

Scallops with Sweet Corn and Roasted Pepper Sauce
8 scallops
2 tsp olive oil
2 ears of sweet corn, roasted or boiled, corn cut from cob
1 red pepper, roasted
2 tbs heavy cream
2 slices of bacon, cooked crisp and crumbled
1 green onion, cut finely

After the corn is cooked remove the kernels from the cob, reserve 1/4 of the kernels if you want a chunky sauce. Cut the pepper in half (if roasting your own core and seed it). Cut 1/4 of pepper into fine dice and reserve if you want to add it to finished sauce. Add 1/4 of pepper, corn kernels and cream to blender. Puree the mixture. Taste for sweetness. If the sauce is to sweet add more red pepper. When the sauce is at desired taste add reserved corn and red peppers and stir in with a spoon.
Heat a pan to high. Add the oil. While the oil is heating dry the scallops with a paper towel. Drying them will help them brown. When the oil is shimmering add the scallops. Cook until they take on color and then flip them over and brown the other side. The whole cooking process will only take 3 to 5 minutes depending on size of scallops.
Pour sauce on plates. Place scallops on top. Sprinkle the green onions and bacon over the whole plate.

Scallop Sliders

A few weeks ago I made fun of using bacon where it doesn't belong and sliders. This week I made a slider for a reason I will get to in a minute and I included bacon. I do not consider bacon out of place with scallops as that is a classic flavor combination. As a person who has always struggled with their weight I don't believe in sliders. Sliders are smaller so they are lower in calories, but when you eat the portion you are served you almost always get more calories than if you would have ordered the regular item instead of the slider. People also tend to order more because of the smaller size and perception that they are lower in calories.
On recent trip to a restaurant my wife ordered scallop sliders. She got a large bun with one scallop on it. The bun also had a piece of lettuce and a tomato slice and a big spoonful of tartar sauce. Not a good tartar sauce but mayo with relish mixed in and a squeeze of lemon. The scallop was over cooked and had a nice rubbery texture to it. Being the foodie that I am I knew I had to make this dish and right the wrongs that the restaurant served.
As part of the Foodbuzz Tastemaker program I am from time to time given product to test and write about if I decide to. Today the ciabatta rolls I used were purchased with a coupon provided by Alexia Foods. Alexia also gave me a Calphalon pot holder and an apron. Alexia is currently running a Reinvent a Classic contest where they are selecting a new flavor of french fries. I wanted to use my coupon to try one of the french fry flavors but I checked with 2 grocery stores 2 weeks straight and they were both out of the fries. I guess that means that the fries are excellent. If you would like to try them go to www.Facebook.com/AlexiaFoods and you can get a $1 off coupon.
This recipe is based on making 4 sliders. You can adjust accordingly to make as many as you want.

Remoulade Sauce

2 tbs light mayo

1 dash of hot sauce

1 dash worcestershire sauce

1/8 stalk celery, finely chopped

1 green onion, green part only finely chopped

1 tsp Dijon mustard

1 tsp lemon juice, fresh squeezed

2 tsp smoked paprika, for color

Mix all of the ingredients together and refrigerate until scallops are ready.

Scallops
4 Alexia Ciabatta rolls
4 scallops
2 slices of bacon
1 tsp canola oil
1 leaf lettuce torn into 4 pieces to fit bun
1 plum tomato, sliced into 4 slices
Turn frying pan on medium then add the bacon. Cook bacon until it turns crispy. Remove bacon from pan and add the oil. Turn heat to medium high. When the oil is shimmering add the scallops. Cook until the scallop takes on a nice brown color and then flip them over and cook until the second side turns light brown.

Cut Ciabatta rolls in half. Put lettuce, tomato and bacon on roll. Top with sauce. Then put scallop on top of that.

Seafood in Puff Pastry

Last week I posted on a Napoleon I made. I sheet of the puff pastry made 6 pastries, I only used 3. With just my wife and I at home I had to come up with another recipe for the other pastries. The following recipe is what I came up with. A word of caution, make sure to drain the seafood as puff pastry does not like liquid. I speak from experience.

Seafood in Puff Pastry
1 sheet puff pastry (this will make 6 servings)
2 scallops per person
6 shrimp per person
1/4 cup cherry tomatoes per person, cut in 1/2 if large
2 tsp celery, finely chopped per person
1 tsp onion, finely chopped per person
1/4 tsp dried basil
1/4 cup white wine, increase if making more than 2
Parsley for garnish.

Cut puff pastry into 6 pieces. The pastry is folded into thirds so after it thaws unfold it and cut on the fold lines and then cut each section in 1/2. Follow baking instructions on the puff pastry box for cooking. When pastry is done cut in 1/2 horizontally.

Preheat grill.

Take a 3 foot long piece of aluminum foil. Fold it in 1/2, so you have an 18 inch long piece with 2 layers. Fold one side over 1/2 inch and then fold a second time also 1/2 inch. Turn foil around and fold the other side 1/2 inch twice. Fold the bottom up 1/2 inch, this will strengthen the foil. You should now have a pouch with an open top and the other 3 sides folded over.

Place all of the ingredients except the parsley and pastry in the pouch. Fold the top down twice, each time folding about 1/2 inch. Place on grill and cook for about 10 minutes. Flip packet over and cook for 5 minutes. Be CAREFUL when flipping so the packet does not open and ingredients don't spill out or that you don't get burned. When the packet is ready remove from grill and dump contents into a bowl. Place the bottom 1/2 of the puff pastry on the plate. With a slotted spoon remove some of contents of bowl and drain. Then place the ingredients on the puff pastry. You can put the top on the pastry and place another scoop of seafood mixture on top or put another scoop on the puff pastry and set the top on side of plate as I did in picture. Sprinkle parsley over plate after all of the seafood mixture has been placed on plate. Serve immediately.

Grilled Asian Seafood

Grilled Asian Seafood
12 shrimp, peeled and deveined
8 scallops
juice of 2 limes
1 tbs sesame oil
2 tsp sesame seeds

Put the seafood, lime juice and sesame oil in a resealable bag and set it aside for 15 minutes but not longer than 30 minutes. Toss them on the grill and cook until done, about 4 to 5 minutes. I like to put small things on 2 skewers to make them easy to turn. Sprinkle with the sesame seeds and plate.

Seafood Risotto

This was the main course for Annette and my Valentines Day dinner. It was the best risotto that I have ever made or eaten. I based it on a recipe from Emeril Lagasse. The best part was there was enough left over for 2 more meals. It was like BIll Murray in Groundhog Day, but we just got to keep eating the same really good meal over again.

Seafood Risotto

1 tablespoon olive oil
1 cup chopped onions
Salt
Freshly ground black pepper
8 cups seafood stock*
2 cloves minced garlic
1 pound Arborio rice
1 pounds assorted shellfish and seafood, I used lobster tail, scallops and shrimp cut into bite side pieces
1 tablespoon butter
1/4 cup half and half
1/2 cup freshly grated Parmigiano-Reggiano
3 tablespoons chopped green onions, green part only
2 tablespoons finely chopped fresh parsley leaves for garnish

* I did not have any seafood stock, so I improvised and took 2 containers of chicken stock added an onion that I cut into quarters, 2 carrots and the lobster and shrimp shells and boiled for 1/2 hour. Then strained broth and it made a very good improvised substitute.

In a large saute pan, heat the oil, over medium heat. Add the onions. Season with salt and pepper, and saute until the onions are slightly soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Now add 6 cups of the broth. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 5 minutes. Add the rice and simmer for 12 minutes, stirring constantly. Add additional stock if needed.

Season the seafood pieces with salt and pepper. Continue to cook for 7 minutes. Stir in the butter, half and half, cheese, and green onions. Simmer for 2 more minutes, stirring constantly. The rice should be soft, with a little bite, if so remove from the heat. Spoon the risotto in the center of a shallow bowl. Garnish with parsley.

Cioppino

This is a recipe I got from my brother-in-law and sister-in-law Steve and Liz. This is so simple but so good I am sure it will become a favorite. Fantastic with a good bootle of wine and some crusty bread. I think I convinced my family this should be our traditional Christmas Eve dinner, easy to make before or after church, fast and delicious. Plus it fits in with the Feast of the Seven Fishes.

Cioppino

1/4 cup green pepper, diced
2 tbs onion, diced
1 clove garlic
1 tbs olive oil
1/2 tsp salt
1/4 tsp dried basil
1 28 oz can diced tomatoes
1/2 cup dry red wine
3 tbs fresh parsley, minced
1/4 tsp dried oregano
1 lb firm white fish, I used Tilappia
1 lb mixed seafood, shrimp, scallops, mussels, clams, etc.

Saute peppers, onion and garlic in olive oil until tender. Add tomatoes, wines and herbs. Simmer for 10 minutes. Add thicker fish and seafood, let simmer for 5 minutes. Add the smaller pieces of seafood and let them simmer for 5 minutes or until all of the seafood is cooked.

Scallops with Guacamole and Corn & Rice Salad

This recipe is from southwestern Italy, ok not really but once in a while I have to make something non-Italian to keep the family happy. This one was inspired when I read an article where Bobby Flay was making scallops with avocado puree.

Scallops with Guacamole and Corn & Rice Salad

For the Scallops:

Scallops, I used 4 per person

Drizzle of olive oil

Salt and pepper to taste

Guacamole use your favorite recipe or buy a good pre-made one

For the Corn and Rice Salad:

1 cup of left over rice

1 tsp cumin

1 ear of corn

1 tomato, small dice or cherry tomatoes cut in 1/2

2 scallions, finely cut

1 tortilla per person

No Stick Spray

Preheat your grill. While the grill is preheating put rice in a bowl. Cut the tomato and green onions and add to the rice. Mix the cumin in with the rice.

When the grill gets hot throw the ear of corn on the grill and let it get grill marks on all four sides. Remove the corn and let it cool down. While the corn is cooking spray the tortillas with the cooking spray on both sides. Put the tortillas on the grill. When the tortilla get grill marks on one side flip them over and get grill marks on side 2. Remove tortillas from grill. Watch the tortillas closely as they can go from no grill marks to burned very quickly.

Now remove the corn from the cob. Cut the stalk end so it is flat and put that end on the bottom of the rice bowl. Hold the pointy end of the corn and cut the corn kernels off the cob cutting as close to the cob as possible. Mix all of the ingredients together. Place the tortilla on a plate and then in the middle of the tortilla put a large scoop of the corn and rice mixture.

Now drizzle the scallops with olive oil, then sprinkle a little salt and pepper on them. Put them on a hot grill. When the first side gets grill marks flip them over. Be careful not to overcook scallops or they will be tough and chewy. Remove scallops and place on the tortilla around the corn and rice salad mixture. Top with a dollop of guacamole on each scallop or you could spread guacamole in 4 circles around the tortilla and sit the scallop in the center of each guacamole circle.

You could also add a little cilantro to the corn and rice salad.