Have you watched Feast of the Seven Fishes this Christmas season? It inspired me to honor this Italian-American tradition and prepare some fish on Christmas Eve.
This brought me back to our cooking class with Chef Tom Wolowik which included 4 amazing recipes for scallops.
Scallop Chowder
Serves 2
- 1/2 lb bay scallops
- One large carrot diced
- One onion diced
- 3 potatoes, diced and rinsed
- Clam juice or base
- Chicken base
- Splash of cream
- Splash of dry sherry
- Fresh Parsley
- salt & pepper to taste
To Make:
Sweat carrots and onions. Add approximately one quart water, potatoes and bases. Simmer until potatoes are tender. Reduce heat, season with cream, salt & pepper and sherry. Add scallops and poach until done. Serve immediately with crusty bread.
Pan Seared Scallops with Triple Citrus Aioli
Salt scallops and sear until browned. Serve with sauce over rice.
Aioli:
- 1/2 cup Mayo
- Zest of one lime, lemon and orange
- pinch of salt & pepper
- pinch of dill
Ceviche
Serves 2
- 4oz highest quality bay scallops
- Bottled lime juice to cover
Dressing:
- 1 lime, squeezed
- 1 Tbsp olive oil
- Pinch Sugar
- Salt & Pepper
- 1/2 jalepeno finely sliced or diced
- 1 Tbsp each of sliced green onion and cilantro
To Make:
Blanch and shock scallops. Cover with lime juice and marinate. After pickling, drain and toss with dressing and serve with tortilla chips. Pinch of cumin and corriander.
Bacon Bourbon Scallops
Ingredients:
- 3 Scallops per person
- Rosemary Skewers
- Highest quality bacon
- Cracked black pepper
- Barbeque Sauce
- splash good bourbon
To Make:
Par cook bacon and let cool. Season bacon with pepper, skewer scallops with rosemary and cook until done. Serve with warm barbeque sauce.
