Posts Tagged ‘scallop’

Episode 146 – “Shell Game IV: Scallops”

Posted: November 18, 2020 in Season 9
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Things are crazy around here with a busy toddler! Although I am able to find time to cook at night, it is often tough to find time to sit down and write a blog post. Cycling and running are two of my biggest hobbies, and I try to do a ride or run most days of the week. My favorite little gal is sometimes now only napping for an hour or so during the day, which means I have to carefully choose how I want to spend said free hour! Today, though, the little one is out running errands with her dad, so I have some time to sit down and do some writing.

Seafood is probably the food category I am least confident cooking because I always fear that I will either over or undercook it. Typically, though, I find that my gut is usually fairly trustworthy, if only I’ll allow myself to listen to it. Scallops were recently on the menu in our house, as I prepared Alton’s three scallop recipes for us. While I have cooked scallops a few times, they do not make regular appearances in our house; rather, they are something I occasionally order when we go out to eat. My favorite scallop preparation I remember consuming was a pairing of sea scallops with a huckleberry reduction that my dad and I both ordered as a special at a restaurant.

Seared Scallops

When purchasing fresh scallops, store them in an airtight container over ice, and use them as soon as possible after bringing them home. Frozen scallops can be kept in the freezer for a couple months and should be thawed on ice in the refrigerator. Diver scallops are optimal, as they are the freshest and have been harvested by divers. I did not know that sea scallops (the big ones) can be classified as either wet or dry. Dry scallops tend to have a sticky texture, have an ivory/pink/orange hue, and are not stored in any liquid. Wet scallops, on the other hand, are white in color and have been soaked in a solution of sodium tripolyphosphate, which is a preservative. This preservative causes the scallops to retain water and can impart some odd flavors, so dry scallops are preferable. Oh, and for an odd fact about scallops… did you know they are hermaphrodites?

Alton’s first scallop recipe is a simple and classic seared preparation of sea scallops. If you can find dry scallops, you’ll want to use those; I could not find dry sea scallops where I shopped, so mine were wet. To make four servings of scallops, you’ll need 1 – 1 1/4 pounds of scallops. Rinse your scallops in cold water and pat them dry with paper towels. If your scallops have a small side muscle attached (it looks sort of like a mini scallop attached to the side), pull it off and discard it. Place a large skillet on medium-high heat, adding 2 t olive oil and 2 t butter.

Olive oil and butter in skillet.

Season your scallops with Kosher salt and pepper and, once the butter stops bubbling, add the scallops to the pan, working from the outside of the pan to the inside. Sear the scallops for 1 1/2 minutes on each side.

Serve the scallops immediately over greens with a vinaigrette.

Alton’s seared scallops.

This is an easy and foolproof recipe for cooking scallops. If you cook the scallops as Alton instructs, you will be rewarded with perfectly cooked scallops. This would be an excellent first recipe to try if you have not cooked scallops before, and it is also one of the fastest meals you could ever make!

Scallops on the Half Shell

The second recipe in this episode uses bay, rather than sea, scallops. For four servings, you will need a half pound of bay scallops (side muscles removed), rinsed and patted dry. Preheat the oven to 450 and heat 2 T butter in a skillet over medium heat. When the butter has melted, add 1 T minced garlic and a pinch of Kosher salt. After about 30 seconds, add 1 C of crushed club crackers (this is what Alton used in the episode). Stir the cracker mixture until everything is combined and set it aside.

In a small bowl combine two finely chopped ripe medium tomatoes with 1/4 C chopped flat leaf parsley and 1/4 t Kosher salt.

Divide the tomato mixture evenly among four small ovenproof dishes. Evenly distribute the scallops on top of the tomatoes and top the scallops with the cracker mixture.

Bake the scallops for 8-10 minutes or until the cracker topping is golden brown.

Alton’s scallops on the half shell after baking.

This was my first time cooking bay scallops and they turned out really well. I personally felt that the ratio of crackers to scallops/tomatoes was a bit too high, which resulted in this being a surprisingly heavy and filling dish. I would probably reduce the crackers by a third. I was worried that the crackers would be soggy, but separating the crackers from the tomatoes kept the crackers nice and crispy. This would make a really nice appetizer for a dinner party, and is another recipe that comes together in a snap.

Scallop Mousse

Scallop mousse is the final recipe for this one. Since there were only two of us eating this recipe and I was planning it to be an appetizer, I only used about 1/4 pound of sea scallops and adjusted the other ingredients accordingly. For a full batch of this recipe, you’ll need a pound of wet sea scallops. Begin by preheating your oven to 350. Place your rinsed/patted pound of scallops in the bowl of a food processor and pulse them to a smooth paste – about 5 pulses. Add two egg whites and pulse until the egg whites are no longer visible.

Add 1/4 t nutmeg, 1/4 t white pepper, 1/2 t lemon zest, 1/2 t parsley, and 1 t Kosher salt.

Nutmeg, pepper, lemon zest, parsley, and Kosher salt.

With the machine running, drizzle in 1/4 C of cold heavy cream. Transfer the mousse to a large zip top bag, sealing it well. Use scissors to snip off one bottom corner of the bag, as this will allow you to use the bag like a piping bag. Pipe the mousse into mini phyllo shells (you can find these in the freezer section) placed on a baking sheet.

Mousse, after adding seasoning, being piped into phyllo cups.

Bake the mousse for 10 minutes. Let cool slightly before eating.

I have to be honest that I was turned off from this recipe from the get-go. Even as I was watching Alton prepare this mousse, I just found it really unappealing, and that bias was hard to turn off. As I placed the scallops in the food processor and began pureeing them, it was just as unappealing as I had imagined. There is just something really gross about pureed seafood. Then, when you add egg white to the party… well, it just gets worse and starts to resemble something along the lines of foamy snot. Flavorwise, the mousse is very mild, almost to the point of being quite bland, but both Ted and I struggled with the texture. Yep, this one for me, was a straight no-go.

Episode 84 – “Fit to be Tied”

Posted: July 19, 2017 in Season 6
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Braciole

When I married into Ted’s family I became privy to his family’s spaghetti recipe, a meal that epitomizes “comfort food.” Their family recipe is for a rich red sauce, flavored with meat and spices, that is served over spaghetti. Included in the red sauce are bracioles, which are miniature rolls of seasoned meat that become incredibly tender as they simmer in the red sauce. When I saw that the final Good Eats episode of the sixth season would involve making a braciole, I was incredibly curious to see how Alton’s version would compare with Ted’s family’s recipe.

For his braciole, Alton recommends using flank steak, purchasing the thinnest one you can find.

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Flank steak.

Laying the steak on a counter, spritz its surface with water and cover it with plastic wrap. Spritz the surface of the plastic wrap with water also; the water will allow the meat tenderizer to slide as it hits the meat. Using a meat tenderizer (Alton recommends one with a large, flat surface), pound the steak until it is thin.

Flank steak spritzed with water and topped with water-spritzed plastic wrap.
Flank steak after being pounded thin.

Next, it is time to make the braciole filling by combining in a food processor 1 clove of garlic, 1 T chopped parsley, 1 T chopped fresh oregano, 1 t chopped rosemary, 1 t chopped thyme, 1/3 C grated Parmesan, 1 1/4 C flavored croutons, and 2 eggs.

Grated Parmesan.
Garlic, parsley, oregano, rosemary, and thyme.
Garlic, parsley, oregano, rosemary, thyme, Parmesan, and croutons in the food processor.
Garlic, parsley, oregano, rosemary, thyme, Parmesan, croutons, and eggs in the food processor.
The finished braciole filling.

Using a spatula (I found that my hands worked better), spread the filling over the surface of the flank steak, with the wide edge of the steak facing you. Do not go all the way to the edge of the meat, or the roll will not seal well.

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Flank steak topped with braciole filling.

Roll the meat toward you until you have a nice log, and turn the meat 90 degrees, so it is perpendicular to you.

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Flank steak rolled into a log.

Running cotton butcher’s twine under the far end of the meat, tie a surgeon’s knot near the top of the log by passing the string twice under itself, followed by two more passes the other direction. Be sure to leave at least eight inches of excess twine on the loose end.

Twine run under the top of the log and tied with two passes in one direction…
…followed by two passes in the other direction to form a surgeon’s knot. Note that a long tail is left at the top.

Working toward you, twist the twine to form a large loop and wiggle it up the meat.

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A loop formed by twisting the twine and wiggling the loop up the meat.

Continue forming loops, sliding them up the meat until you have a ladder of twine running up the length of the meat.

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Continuous loops formed and wiggled up the meat to form a network of loops.

Flip the log over and bring the twine to the top of the log, crossing it once under the center loop of twine.

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The meat, flipped to its back side. Bringing the string up to the top, crossing it once under the center loop.

Bringing the two ends of twine together, cross them on the back side of the log and flip the meat back to its front, tying another surgeon’s knot and a slip knot to secure. Let the meat sit at room temperature for about 15 minutes. When ready to cook, coat the surface of the meat with canola or peanut oil and a sprinkle of Kosher salt.

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A surgeon’s knot tied on the front of the meat, bringing both ends of the twine together to secure. The meat is oiled and sprinkled with Kosher salt.

Heat a cast iron skillet (I used a large non-stick skillet because we have a glass cook top) on the stove until it is hot enough to sear the meat, and sear the meat on all sides until browned. Meanwhile, preheat your oven to 350 degrees, placing a 9×13″ pan inside with 3 C of tomato sauce (I used the Good Eats tomato sauce here).

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Three cups of tomato sauce to be heated in the oven.

Once the braciole is seared on all sides, place it in the hot tomato sauce, spooning the sauce over the meat.

Seared braciole placed in hot tomato sauce.
Hot tomato sauce spooned over braciole.

Tenting the pan with foil, return it to the oven for at least 45 minutes. Alton says you really can cook this all day, if you choose, but my braciole seemed to be perfect after about two hours.

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Pan tented with foil and placed in the oven.

Slice the braciole and serve it over the tomato sauce.

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Alton’s finished braciole with tomato sauce.

I was happy with how this braciole turned out, though it was a bit different from the ones I am used to. Ted and I both really liked the flavor of the filling and how it paired with the meat, but I think it would have been even better if my steak had been thinner. This was really very easy to prepare and it makes for a nice presentation on the plate.

Fish Roll with Compound Butter

In addition to rolling meat, Alton used this episode to show that you can also make a seafood roll. For this seafood roll, you will need three types of seafood:  salmon fillets, flounder fillets, and sea scallops. Depending on where you live, you may need to do some substituting. I could not find flounder where I live, so I had to substitute sole. You will also want to get the thinnest fish fillets you can find. Note that Alton’s recipe makes quite a large roll, so you also may want to modify this if you are only serving a few people because leftover fish=yuck! I was only making this roll for two of us, so I downsized by cutting my fillets. To begin, place a sheet of parchment on your counter, topped with plastic wrap. For the full-sized roll, lay two salmon fillets on the plastic wrap, nearest you, with their tails away from you, and so they are slightly overlapping each other. Next, place three flounder fillets on top of the salmon with their tails facing toward you. The flounder fillets should overlap the salmon about midway.

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Salmon fillet with tail facing away. Sole fillet placed on top with tail facing toward me.

Place a metal skewer through eight sea scallops, being sure to go through their flat sides. Place this skewer at the far end of the flounder fillets. Season all of the fish with Kosher salt, pepper, fresh dill, and fresh parsley.

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Skewered scallops placed on far end of flounder. Fish seasoned with Kosher salt, pepper, fresh dill, and fresh parsley.

Grab the far end of the plastic and roll toward you keeping the skewer in the center of the roll, and avoiding rolling the plastic wrap into the fish roll.

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Pulling the plastic toward me to roll the fish around the scallops.

Once your fish is starting to roll, place the edge of a sheet pan against the fish (on top of the plastic), pressing with the pan as you pull the plastic toward you.

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Using the edge of a sheet pan to press on on the fish roll as I pull the plastic toward me.

Once your roll is complete, you should be able to just slip the plastic off, leaving the roll on the parchment.

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Fish after rolling.

Next, rolling away from you, roll the fish in the parchment, twisting the ends. Refrigerate the fish roll for two hours.

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Plastic removed and fish rolled in parchment. Into the refrigerator for 2 hours.

Once your fish roll has chilled, preheat your broiler and remove the skewer from the fish roll, keeping the fish rolled in parchment. Use a serrated knife to slice the roll into 3/4-1″ rounds. Place the rounds on a sprayed broiler pan and remove their parchment. Brush the fish rounds with canola oil and sprinkle them with Kosher salt.

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Sliced fish roll brushed with canola oil and sprinkled with Kosher salt.

Broil the fish six inches from the heat, checking after three minutes. Alton served his fish with herb butter, which he did not make in the show. I threw an herb butter together by mixing softened butter with the leftover dill and parsley from the fish roll, along with lemon zest and pepper.

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Broiled fish roll served with herb butter.

We thought this fish roll was great. The salmon, white fish, and scallops went very well together and the roll was really pretty. Herb butter is a great accompaniment to the seafood here too. Unfortunately, my fish roll got cold when I realized there was a fire behind our house, so I will have to make this again on a less stressful evening! This is a great recipe to make for an impressive presentation that takes very little effort.