Kicking the Winter Blues with Bright Food- Orange Scallops on Rosemary Vapor Rice

When you live in Chicago, is there really a need to have a chubby brown ground rat to tell us that we are going to have another six weeks of winter?
I don't think so.
And so winter drags on through and is currently dumping several inches of snow on us at the moment. We may be getting up to 20 inches by the time this storm has pushed through. Bah.
When winter seems never ending, the easiest way for me to get out of the funk is to cook. Cook something fresh, something flavorful and something that reminds me of sunnier days.
Last weekend, that recipe was Orange Scallops on Rosemary Vapor Rice.
I had first seen a version of this recipe on Oprah's web site, but didn't really want the Scallops to lose their delicate flavor to the overpowering Orange and Rosemary Flavors. I also removed the butter from the recipe, as the Extra Virgin Olive oil used created the perfect orange glaze on the scallops upon standing.
So thanks Oprah for the fantastic recipe idea. I will use this one again the next time I have a taste for Chinese take-out.
With that, here are the recipes for the Orange Scallops and Rosemary Rice, and the video to show you how it's done! Enjoy and Happy Eating foodies!


Orange Scallops

Ingredients
3 Tbsp. olive oil
1/2 finely chopped shallots
1 lb Dry Sea Scallops, thawed
Flour , for dredging
sea salt
freshly ground pepper
Cayenne Pepper to taste
1/2 cup dry white wine
1 Tbsp. fresh squeezed lemon juice
more lemon juice to taste
1/2 cup fresh-squeezed orange juice

Directions:
Heat 2 tablespoons oil in a large skillet. Saute shallots over medium heat until soft and browned. About 5 minutes. Remove with a slotted spoon and reserve for sauce later.
Sift together the salt, pepper and cayenne pepper in a bowl.
Pat scallops dry with paper towels. Dredge very lightly with flour mixture.
Increase heat under pan to high; sear half of scallops for 1 minute. Turn and cook other side for 2 minutes; set aside. Add rest of oil to pan, add shallots back to the pan and add the wine, lemon juice and orange juice to the pan and reduce by half.
Taste for sweetness; add more lemon juice, salt, and pepper if necessary.
Add the scallops back to the pan, cover with sauce and warm through, serve immediately with Rosemary Vapor Rice.

Rosemary Vapor Rice

Ingredients
1 large sprig fresh rosemary
4 cups Thai Jasmine Long Grain Rice

Directions
Cook rice according to instructions. Add an entire large sprig of fresh rosemary to the boiling water. Before the rice is served, remove rosemary and discard. Pairs well with many dishes.

Tarragon Crab Salad

Seafood salads are always fresh, light and tasty. I love making this recipe for summer grilling parties. Again, you can use any kind of crab you like for this recipe, but I prefer to use Jonah Crab because I can get it delivered fresh, already picked and cooked!

Ingredients

• 1 large egg yolk
  
• 1 tablespoon white-wine vinegar
  
• 1 tablespoon water
  
• 3 tablespoons mild olive oil
  
• 1 pound Jonah crab meat
• 2 teaspoons chopped tarragon
  
• 3 tablespoons chopped chives
  
• 2 large tomatoes (1 1/2 to 2 pounds total), sliced thick
  
• 3 cups baby romaine leaves

Directions:
Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream. Toss crab meat with dressing, tarragon, and chives. Season tomatoes with salt and serve topped with romaine and crab.
Source:Tarragon Crab Salad

Seaman's Pot Pie

This is a great take on the classic "Chicken Pot Pie" recipe. This one is great for fall and winter days when you just can't shake off the cold. Scallops and Shrimp can be replaced with any type of seafood you like!

Ingredients

• 1 cup small shell pasta
  
• 3 tablespoons unsalted butter
  
• 1 medium onion, finely chopped
  
• 1 celery rib, finely chopped
  
• 1 tablespoon fresh thyme leaves
  
• 1/4 cup all-purpose flour
  
• 2 cups fish stock
  
• 1 cup milk
  
• 1/4 cup cornstarch
  
• 1 pound large shrimp - shelled, deveined and halved lengthwise
  
• 1 pound quartered sea scallops
  
• 1 cup frozen peas
  
• 2 plum tomato, finely chopped
  
• 1/4 cup cream sherry (optional)
  
• Salt and freshly ground pepper

Directions
Bring a medium saucepan of water to a boil; add the pasta shells and cook until al dente. Drain the pasta, rinse under cold running water and drain in a colander. Meanwhile, in a large saucepan, melt the butter over medium heat; add the onion, celery and thyme and cook, stirring occasionally, until the onion and celery are softened, about 7 minutes. Add the flour and cook, stirring continuously, for 2 minutes. Whisk in the fish stock and bring to a boil, whisking occasionally. Stir together the milk and cornstarch and then whisk the mixture into the fish stock mixture. Bring the soup to a boil, then cook, whisking continuously, for 2 minutes. Stir in the shrimp, scallops and peas. Cook the stew, stirring frequently, until the seafood is firm and just cooked through, about 5 minutes. Stir in the tomatoes, sherry and pasta shells; season to taste with salt and pepper and serve.
Source:Sea Pie

Crab Stuffed Lobster

This amazing seafood recipe brings together two of my favorite shell fish, lobster & crab. I prefer to use Johna crab for this recipe so it does not over power the Maine Lobster meat.

Ingredients

• 2 large Live Maine Lobsters
  
• 1 lb Jonah Crab Meat
  
• 3 tablespoons Olove Oil
  
• 3 tablespoons Butter
  
• 3 ounces Chopped Vidalia Onion
  
• 2 ounces Chopped Celery
  
• 2 ounces Chopped Red Bell Pepper
  
• 3 ounces Bread Crumbs
  
• 1 ounce chopped Parsley
  
• 4 ounces Shredded Asiago Cheese
  
• 1/2 cup Dry Wine
  
• Salt and Pepper to Taste
  

Directions
In a large pot 1/2 full with boiling water, cook lobster, until they turn color from dark to orange then shock them in a cold ice water. Split the lobster in the middle, pulling the meat out of the shell, including claw meat, set aside. In a large sautéed pan put olive oil, butter, onion, celery, bell pepper, cook on a medium heat for 3-4 minutes or until soft, now add the crab meat, crumbs, salt and pepper, mix gently together. The mixture has to be moist and delicate, if it is to dry add more wine, if it is too soft add more bread crumbs. With a spoon fill the cavity of the 4 side of the lobster shell, sprinkle over Asiago cheese and bake in a 395*F. preheated oven for 8-10 minutes.
Directions:Stuffed

Mussels Steamed in White Wine

Yummy!! Mussels are another fantastically versatile seafood! If you have a need for seafood and are short on time, this recipe is a big winner. I like using fresh, live Prince Edward Island Mussels for this one!

Ingredients:

• 1 onion, chopped
  
• 2 garlic cloves, minced
  
• 1 bay leaf
  
• 2 teaspoon basil
  
• 1/4 cup celery, chopped
  
• olive oil
  
• 8 ounces dry white wine
  
• 1 pound Prince Edward Island Mussels
  
• parsley
  

Directions:
Cover celery with olive oil. Saute onions, garlic, bay leaf, basil and celery together. Add the wine and mussels. Cover and steam for 4-6 minutes. Garnish with chopped parsley and serve.
Source:White Wine Sauce

Briochette Crab Melts

As far as the crab goes for this recipe, I think Jonah Crab is the most suitable. The sweet delicate flavor of the Jonah Crab meat pairs well with the granny smith apples.

Ingredients

• 8 small round brioche or buttery dinner rolls, split crosswise
  
• 6 tablespoons truffle butter or unsalted butter, softened
  
• 1/2 cup mayonnaise
  
• 1/4 cup minced red onion
  
• 1/4 cup chopped flat leaf parsley
  
• 1 tablespoon fresh lime juice
  
• 1/2 Granny Smith apple--quartered lengthwise, cored and thinly sliced crosswise
  
• Several dashes of hot sauce
  
• Salt and freshly ground pepper
  
• 1 pound Jonah crab meat, picked over
  
• 1 1/2 cups shredded Gruyere cheese

Directions
Preheat the broiler. Spread the cut sides of the brioche with the truffle butter and set on a baking sheet, cut sides up. Broil the rolls 6 inches from the heat, until toasted. Reduce the oven temperature to 400 degrees F.In a large bowl, mix the mayonnaise, red onion, parsley, lime juice, apple and hot sauce and season with salt and pepper. Fold in the crab meat.Set the top halves of the rolls aside. Top the bottoms with the crab salad and sprinkle with the Gruyere. Bake in the upper third of the oven until the cheese is melted. Close the crab melts and serve.
Source:Brioche

Cheesy Grilled Maine Lobster Tails

This recipe is so easy to make, the most difficult part is waiting for it to be done!. As usual, I prefer to use Maine Lobster Tails, but you can use Brazilian Lobster Tails, North Australian Lobster Tails or any kind of Lobster tail you want!

Ingredients

• 4 6-7oz frozen Maine lobster tails
  
• 3 tablespoons margarine or butter
  
• 3 to 4 green onions, sliced (1/2 cup)
  
• 1 clove garlic, minced
  
• 1-1/2 cups soft bread crumbs (2 slices)
  
• 3/4 cup shredded creamy Havarti cheese (3 ounces)
  
• 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  
• 2 tablespoons margarine or butter, melted
  

Directions
Thaw lobster tails, if frozen. Rinse lobster tails; pat dry with paper towels. To butterfly tails, use kitchen shears or a sharp heavy knife to cut lengthwise through centers of hard top shells and meat. Cut to, but not through, the bottom shells. Using fingers, spread meat apart slightly. For stuffing, in a medium skillet melt the 3 tablespoons margarine or butter. Add green onion and garlic. Cook for 1 minute; remove skillet from heat. Stir in bread crumbs. Stir in cheese and basil; toss to mix. Spoon stuffing into slits in lobster tails. In a grill with a cover arrange medium-hot coals around edges; place a drip pan in center of grill. Test for medium heat over the drip pan. Place lobster tails over drip pan, stuffing side up. Cover and grill for 25 to 30 minutes or until lobster meat is opaque. Drizzle lobster tails with 2 tablespoons melted margarine or butter. Makes 4 servings.
Broiler Method: Prepare lobster and stuffing as directed above, except do not stuff lobster tails. Place unstuffed lobster tails on the unheated rack of a broiler pan. Broil lobster 4 to 6 inches from the heat for 10 to 11 minutes or until meat is opaque. Spoon stuffing into slits in lobster tails. Broil for 1 to 2 minutes more or until stuffing is light brown and heated through. Continue as directed.
Source:Cheesy Tails

Baked Ziti with Shrimp & Scallops

This phenomenal pasta recipe uses two great seafoods. Remember when shopping for Sea Scallops to search for the "Dry Scallops"! No one likes the taste of chemicals in their seafood!

Ingredients

• 8 ounces uncooked ziti (short tube-shaped pasta)
  
• 1/2 cup hot water
  
• 1 (12-ounce) bottle roasted red bell peppers, drained
  
• 1 (8-ounce) block fat-free cream cheese, softened
  
• 1 tablespoon olive oil
  
• 1/8 teaspoon salt
  
• 8 ounces large shrimp, peeled, deveined, and chopped
  
• 8 ounces sea scallops
  
• 4 garlic cloves, minced
  
• 1 tablespoon chopped fresh parsley
  
• Cooking spray
  
• 3/4 cup (3 ounces) shredded sharp provolone cheese

Directions
Preheat oven to 400°. Cook pasta according to the package directions, omitting salt and fat. Drain well. Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides. Heat the oil in a Dutch oven over medium-high heat. Add salt, shrimp, scallops, and garlic; sauté 2 minutes or until shrimp and scallops are almost done. Add pepper mixture to pan; bring to a simmer. Reduce heat; cook 2 minutes, stirring frequently. Add pasta and parsley to shrimp mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400° for 20 minutes or until cheese melts; remove from oven. Preheat broiler. Return dish to oven; broil 2 minutes or until cheese begins to brown. Remove from heat; let stand 10 minutes.
Source:Ziti

Deep Fried Lobster

This is an easy lobster recipe to make any night of the week! I prefer to use Lobster tails for this recipe, but if you like you can use Live Maine Lobster!

Ingredients

• 2 cups cornmeal
  
• 1/2 cup all-purpose flour
  
• salt and pepper to taste
  
• 1 teaspoon ground cayenne pepper
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• 4 pounds lobster tails, cleaned and halved but still in shell
  
• 2 quarts oil for deep frying
  

Directions:
In a gallon sized plastic zip seal bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Place one half of a lobster tail at a time in to the bag. Shake to coat the tails completely. Heat vegetable oil in a deep fryer or large skillet to 365 degrees F. Place one coated lobster tail at a time into the oil. Cook until the lobster turns white and the coating is lightly browned. Let the fried tails dry on paper towels.
Source:Fried

Platter of Shellfish & Sauces

This is my favorite seafood recipe to prepare for parties. I made it for our office holiday party last year and I was shocked to see how fast the food went! Try it for your next gathering and you will see what I mean!

Ingredients

• 8 tablespoons extra-virgin olive oil, divided
  
• 1/4 cup minced shallots
  
• 2 tablespoons minced fresh Italian parsley
  
• 1/2 teaspoon finely grated lemon peel
  
• 3 large frozen uncooked lobster tails, thawed, cut lengthwise in half
  
• 6 jumbo shrimp, peeled, deveined, butterflied
  
• 6 very large dry sea scallops
  
• 2 pounds cooked large Alaska King crab legs, cut lengthwise in half
  
• 3 tablespoons water
  
• Lemon wedges
  
• Fresh Italian parsley sprigs
  
• Lemongrass and Cilantro Sauce
  
• Saffron Mayonnaise
  
• Roasted Grape Tomato, Orange, and Basil Relish

Directions
Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes. Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes. Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemon grass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.
Source:Platter

Tarragon Lobster Salad

Tarragon is one of the four fines herbs of French cooking, and particularly suitable for chicken, fish and egg dishes. No wonder it does so well with lobster! Try this fantastic Lobster Tarragon Salad recipe when you have the chance! It's easy enough to prepare for lunch and fancy enough to bring as a hostess gift!

Ingredients

• 4 (1 1/2-lb) live lobsters
  
• 1/4 cup finely chopped shallot
  
• (1 large) 3 tablespoons fresh lemon juice
  
• 1/3 cup mayonnaise
  
• 2 tablespoons finely chopped fresh tarragon
  
• (optional): hot dog buns (preferably top-split), buttered and grilled or toasted if desired

Directions
Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, and then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes. When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells. Cut meat into 1/2-inch pieces. Whisk mayonnaise, tarragon, and 1/4 teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.
Source:Tarragon

Honey Shrimp

Shrimp can be used in hundreds of recipes and mixed with endless flavors to make them sweet or savory. This great shrimp recipe is a little bit of both!

Ingredients

• 1 cup all-purpose flour
  
• 1/4 teaspoon salt
  
• Freshly ground pepper to taste
  
• 1 egg lightly beaten
  
• 2/3 cup water
  
• 1 pound large shrimp peeled and deveined
  
• 2 tablespoons cornstarch
  
• Vegetable oil for deep frying
  
• 1 tablespoon sesame oil
  
• 2 tablespoons honey
  
• 1 tablespoon sesame seeds

Directions
Combine flour and salt and pepper in a bowl. Make a well in the center and add the egg and water. Stir to a smooth batter and set aside for 10 minutes. Heat about 1 1/2 to 2-inches of oil in a wok or large, deep saucepan until medium-hot, about 375*F (190*C). Roll cleaned shrimp in cornstarch, then dip in the batter, coating well and allowing excess batter to drip off. Add shrimp, a few at a time, to the hot oil. Cook until golden, 1 1/2 to 2 minutes. Remove and drain on paper towels; keep warm. Repeat process until all shrimp have been fried. Carefully remove hot oil from wok or saucepan. (Save for another use, or discard.) Gently heat the sesame oil in the wok or saucepan over medium-low heat. Add the honey and mix well. Add shrimp to the mixture and toss to coat well. Sprinkle with sesame seeds. Serve immediately.
Source:Honey

Baked Lobster Quishe

It's a proven fact that people love quishe. This recipe dresses it up a bit with sweet Maine lobster meat. Try it out for your next cocktail party!

Ingredients

• pastry for a 9-inch crust
  
• 2 large leeks, white and 1 inch of the chartreuse part
  
• 1 tablespoon butter
  
• 1 teaspoon lemon zest, finely shredded
  
• 2 cups cooked lobster meat, about 12 ounces, cut in large chunks
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon minced fresh thyme
  
• 3 large eggs, beaten
  
• 1/2 cup milk
  
• 1/2 cup heavy cream
  
• 1 tablespoon lemon juice
  
• 1/2 cup shredded swiss cheese

Directions
Heat oven to 375 degrees F. Line a 9-inch pie pan or 10-inch quiche pan with pastry. Line the pastry with foil, then weight with a smaller pan or a big handful of dried beans. Bake until set, 10 to 12 minutes, then remove liner and continue baking until shell is fully cooked and lightly browned, 5 to 7 minutes more. Set the shell aside.While pastry is baking, thinly slice leeks. You should have 1-1/2 cups. Put them in a colander under running water and rinse until all sand is washed away. Drain thoroughly. Melt butter in an 8- or 9-inch skillet over medium heat. Add leeks and cook, stirring occasionally, until all extra moisture is evaporated and they are softened but not browned, about 5 minutes. Stir in the lemon zest and cook until the fragrance is released, about a minute more. Stir in lobster, salt, and thyme and set aside.Beat the eggs with milk, cream, and lemon juice. Sprinkle the cheese onto the prepared crust, then spread on the lobster and leek mixture. Pour in the custard. Reduce heat to 325 degrees F. Put the quiche on a cookie sheet and bake until just set (a knife blade inserted near but not right at the center will come out clean), about 30 to 40 minutes
Source:Quishe

Lobster Dumplings

Another great Asian style recipe. Dumplings are pretty easy to make, but it might take you a few tries to get it right. The final product is fantastic, so don't lose heart trying to get it right!

Ingredients:

• 1 lb lobster meat (reserve claw meat for garnish)
  
• 2 tbsp heavy cream
  
• 1 small egg
  
• 1/2 tsp ginger, minced
  
• 1/8 tsp garlic,minced
  
• 1/2 tsp fish sauce
  
• 1/4 cup water chestnuts,finely diced
  
• 1/4 tsp basil, minced
  
• To taste salt and freshly ground pepper
  
• 1 1/2 tbsp cornstarch
  
• 1/4 cup water
  
• 12 won ton wrappers

Directions
In food processor or blender, puree the lobster, cream, egg, ginger, garlic, fish sauce, water chestnuts and basil. Transfer to bowl and season with salt and pepper. Cover with plastic wrap and refrigerate one hour. Combine cornstarch and water in small bowl. Lay out wrappers and place ½ Tablespoon of filling in the center of each. Brush edges of wrappers with the cornstarch mixture. Gather the edges together and twist to close. Place the dumplings on a baking sheet lined with parchment paper. Cover with wrap and refrigerate one hour. Just before serving, bring a large saucepan of water to a boil and cook the dumplings for about five minutes, or until they float to the surface.
Source:Dumplings