Gemini Fish Market

Sea scallops are quick and easy to cook, but like shrimp, you must be careful not to overcook them. Frozen sea scallops work well here (I used Trader Joe’s Jumbo Sea Scallops). Defrost them overnight in the refrigerator, then very gently squeeze and pat them dry before cooking.

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Ingredients:

• 2 tsp olive oil
• 1 pound sea scallops, patted dry
• Pinch salt
• Freshly ground black pepper
• 1/3 cup minced shallots
• 1/2 cup dry white wine
• 10 ounce bag baby spinach
• 1 tablespoon fresh lemon juice

Preparation:

Heat oil on medium-high heat in large heavy skillet. Add scallops and cook undisturbed for 2 minutes per side.

Remove scallops and keep warm.

Add shallots and stir; add wine to deglaze the pan, scraping bits from the bottom, then add spinach. Cook for 2 minutes, until wilted. Add lemon juice.

Scallops (coarse salt & pepper)

 (Large Alaskan Weathervane Scallops – from Gemini)

2Tbs finely minced Shallot

¼ tsp saffron threads

¼ C White Wine (Chardonnay or Champagne)

2 Tbs chopped fresh tarragon

2 Tbs butter

Sear scallops in butter and olive oil (do not overcook)

Remove scallops from the pan

Deglaze the pan with wine

Add minced shallot and reduce the liquid

Add 2 Tbs of butter and tarragon

Incorporate the butter into the liquid

 Plate

Saffron Risotto, top with seared scallops, drizzled with saffron – tarragon sauce. 

Arugula Salad

Baby arugula, shaved parmesan, croutons, drizzle with lemon juice and a good olive oil, cracked black pepper on top

Ingredients

7 cups chicken stock or broth

4 Tablespoons Unsalted Butter

1 Medium Onion, minced

1/2 tsp Saffron Threads

2 c Arborio Rice

1/2 c Freshly Grated Parmigiano-Reggiano Cheese

Salt and Freshly Ground Pepper

Directions

In a large saucepan, bring the chicken stock to a boil over high heat.  Cover and keep hot over low heat

In a heavy 6-quart pot, melt 2 tablespoons of the butter over medium heat.  Add the onion and cook, stirring occasionally, until softened (about 6 minutes).  Crumble in the saffron threads and cook for 1 minute, stirring.  Add the rice and stir to coat thoroughly with butter (about 2 minutes)**.   Add enough stock to cover the rice (about 1.5 cups) and bring to a boil, stirring.  Reduce the heat to moderate.  Cook, stirring the rice constantly until the stock is absorbed.  Continue adding stock 1 cup at a time, and stirring until it is absorbed before adding more.  The risotto is done when the rice is just tender and the liquid is thick (about 25 minutes total).

Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter and the cheese.  Season the risotto with salt and pepper and serve.

**note: most risotto recipes include white wine…I didn’t have any and it turned out fine.  If add it in, a cup should do.  Pour it in before the first stock addition and stir until the wine is completely absorbed, then begin to add the stock.

20 Very Big Scallops

1/4 cup all purpose flour

Salt and Pepper

2 T butter

Directions:

In a small bowl, combine salt, pepper, and flour.  Lightly dredge scallops with flour.  Heat the butter in a large nonstick saute’ pan over medium-high heat.  Do not let butter burn.  Add the scallops, seasoned side down, and sear until a crust forms (2-3 min).  Turn scallops over to the other side and cook for another 1-2 minutes and serve immediately.

**note Try serving over Saffron Risotto by Kathy

from Karista’s Kitchen, Personal Chef

Serves 4

Ingredients

1 lb firm white fish (halibut, swordfish, cod, etc) cut into four pieces
8 large Gulf prawns (2 for each packet)
4-8 Sea scallops (1-2 for each packet)
1 lemon sliced
1 shallot sliced
1 tablespoon anchovy paste
3 cloves garlic (or more if you love garlic)
2 tablespoons lemon juice
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