I improvised this Japanese-inspired scallop recipe for a weekend lunch last week with some super fresh local scallops I got from Fresh Direct. My mom sent me a huge box of oranges from Arizona, so you will see that I will be sneaking orange into my recipes this month. The recipe below serves two.
6 large dry sea scallops
Juice and zest of 2 oranges
Juice and zest of 1 lemon
2 teaspoons of miso (use white miso or a mild brown miso)
1 handful of roasted macadamia nuts (I got these in Hawai’i when I was there last month)
1/2 teaspoon of yuzukoshō
1 scallion, chopped
1 dash of turmeric powder (optional, it gives the dressing a nice color and it’s good for you)
1 bunch of rainbow Swiss chard, sliced into ribbons
1 handful of fresh shiitake, sliced
Salt & Pepper
1. Wash the scallops, pat dry, and generously salt and pepper on both sides. Set aside while you prepare the other ingredients.
2. Prepare the dressing in a blender using the following ingredients: citrus juice and zest, miso, macadamia nuts, yuzukoshō, scallion, and a glug of olive oil. Season with salt and pepper.
3. Heat a pan and add a bit of olive oil. Sauté the shiitake until they start to take on some color. Then add the chard and stir until it starts to wilt. Turn off heat and set aside.
4. Sear the scallops in plenty of butter.
5. Divide the chard the shiitake mixture onto two plates. Top with 3 scallops each. Drizzle some of the dressing on top. Serve immediately.
Ever have one of those Friday nights where you start boozing too early and forget to eat, and then get home ravenous like a pregnant woman but only have random ingredients in the pantry? Well, if you ever do, check out this recipe I improv’ed tonight.
A splash of olive and/or sesame oil
3 scallions, chopped
1 handful of edamame
1 tablespoon of dried coconut flakes
2 cloves of garlic, minced
2 canned anchovy filets in oil, chopped
2 fresh shiitake, chopped
1 bowl of room temperature or cold cooked brown rice
1 free-range organic chicken egg, beaten
Salt, pepper, Sriracha sauce and/or shichimi togarashi to taste
Heat up the oil in a frying pan and sauté the scallions, edamame, coconut, garlic, anchovies and shiitake until they start to brown. Add the rice mix thoroughly. Then add the egg and stir until the egg is scrambled and cooked through. Season to taste and serve immediately. I’ve heard it tastes great while drunk and an excellent cure for hangovers too! 😉
I hosted the first ITP Eating Club event last night. The theme was pintxos (a Basque genre of tapas) featuring some local ingredients and international flavors. I was busy with the food prep and playing host for most of the event, so I didn’t take many pictures, but you can check out Cameron’s blog post and Derek’s photos. We also live streamed the party from the webcam on my MacBookPro. If you are super bored, you can watch the video of the party (we didn’t record audio) on my Blip.tv account. Recipes after the jump.
Above: Liesje & Meredith sample the spread. Below: Cameron and LS in the kitchen. Photos by Derek Chung
Continue reading ITP Eating Club – 21 September 2008