"A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of you liking what you made are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one will ever know." (Jenni Ferrari-Adler)

Thursday, June 9, 2011

Scallops in Blackberry Roasted Pepper Sauce

On December 31s, 2010 I had my first experience with scallops. I wasn't quite convinced as to its taste. It tasted kind of blend and it was slightly undercooked which conferred it with a gooey funny texture reminiscent of my brain would think raw snails would feel like.  At the same time is was kind of good, but as it is the case of expensive restaurants you get to pay 30 bucks for one scallop... well unless we are talking about chocolate, one of anything is never enough while determining likes.

After flirting for 5 months with the Mollusca, I picked up a 2lbs bag of the frozen (yes frozen .... you know the rule, no fresh shellfish in months without an R). Call me superstitious.

I came home and stuck it back in the freezer. Finally last weekend I was inspired by an old magazine containing this intriguing combination of peppers raspberries and SCALLOPS..... right on, i though. And without further thought I headed to the kitchen.

Here is the recipe adapted from the July/ August 2010 edition of Clean Eating magazine.

Scallops in Blackberry Roasted Pepper Sauce.

(serves 2)
1 Cup of fresh Blackberries
2 tsp of lemon zest
1/4 cup of lemon juice
1 splash of honey
1 roasted red pepper chopped
6 large scallops (20 count)
Salt and pepper
Olive oil
1/4 cup of god quality dry white wine


If using frozen scallops make sure to taw then in the fridge for about 6 hours before cooking them.
In a bowl combine Blackberries, lemon zest, lemon juice, honey and red peppers. Set aside.

Pat dry scallops with a paper towel. Season with salt and pepper.

Heat up a skillet till its hot, add a little olive oil and about 1 spoon of butter maybe 2.  Do NOT let butter burn (make sure you keep stove on medium-medium high). Sear scallops for about 2-3 min on each side till golden.  Remember if there is no color there is no taste. For smaller scallops 1-2 min. Remove scallops from heat place them in a plate covered with aluminum foil and keep warm. 
Deglaze pan with white wine, add the blackberry concoction, and let it simmer for about 4 min (till berries start popping)

We acompaigned it with whole wheat couscous as suggested by the recipe. 

I am proud to announce that i love scallops and can't wait to cook  them again.  Next time Coquilles St. Jacques, bien sure!

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