Fresh Catch Scallops with Simple Balsamic Reduction Dipping Sauce

Good morning foodies. I hope everyone had a nice restful and fun weekend. I know I enjoyed my weekend. Sunday, I was out on a poker-bus run with the Motorcycle Club my Pappa belongs to.

City Heat Chicago
Nothing more fun than starting the party off at 10:30 in the morning, and ending it around 6:30. 5 Stops, four bars, two school buses full of bikers partying it up.
I'm sure we were at least an amusing site.
And it was an absolute blast from start to finish. I can't wait for the next poker run.
Because I had this insanity going on this weekend, I decided to throw down my recipe for last week in the Lobster Gram test kitchen on Friday.
I have no problem walking away from my hectic stressful days to go downstairs and cook some food. It's relaxing, it's enjoyable, it's a mini vacation at work that I don't have to clock out for, and there are no happier people than Lobster Gram employees enjoying our products for lunch. We spent years carefully choosing products and vendors, so we are all big fans of the food we carry.
People love it when we cook. Free gourmet lunch in the office. Who does not love that perk?
...People who complain when you start reducing Balsamic Vinegar on the stove. That's who.
People start to get cranky when there are strong smells about.
My bad people...I would have made something that didn't require fumigating the office, but my options were slim.
It was like an episode of Chopped down there.
"ok, you have 1 bottle of balsamic vinegar, 2 lbs of sea scallops, 1 container of clarified butter, 2 bananas and a pot of fresh strong coffee".
Um....maybe I'll just hide the coffee and bananas so I can act like we didn't have them.
Yeah, that sums up my test kitchen Friday. Bananas.
So Scallops with a balsamic reduction it was, and I tried to tune out the noise.
So here are the pictures from that adventure, and this weekend I think I will just cook at home.
That's right office folks...no strong smells this week!
...but you won't be fed either. Fair trade?

Sea Scallops with Balsamic Reduction Dipping Sauce

Ingredients
2 lbs fresh sea scallops
1 cup balsamic vinegar
3 tbs clarified butter
Salt, Pepper & Garlic Powder to taste

Directions
Pat dry sea scallops and season with salt, pepper and garlic powder.
Put vinegar in a small sauce pan and heat on medium for 15-20 minutes or until reduced by half.
When it is reduced, add in 2 tbs of butter and blend well. Set aside until scallops are cooked.
While vinegar is reducing, put a few tablespoons of butter in a large pan and heat until melted.
Add scallops and heat 3-4 minutes per side until cooked through and no longer translucent.
Remove scallops from pan and serve immediately with ramekin of dipping sauce.

Hot & Spicy Cajun Sea Scallops

Good Monday morning Foodies! I hope everyone had an outstanding weekend. I know I did, I prepared Hot & Spicy Cajun Sea Scallops. I had been planning on making Apricot Chipotle Sea Scallops, but me being the forgetful person I am, forgot to get the recipe my co-worker had tried and fell in love with.
So as a back up plan, I reached for my jar of trusty Cajun Dry Rub. I make this recipe in HUGE batches and jar them for use down the road. To get that really fine blend, I like using my mortar and pestle. When you are done blending these, you will have a great dry rub that's perfect for chicken, pork or any kind of seafood you like. Be warned...this dry rub is HOT! Not "Oh...that has a little kick to it"...this is mouth-scorching hot! Use sparingly if you are not looking for a fire. Here is the recipe in a slightly more manageable form.

Ingredients
1 teaspoon ground white pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried thyme leaves, crushed
1 teaspoon ground black pepper
1/2 teaspoon ground Cayenne pepper
1/4 teaspoon salt

Directions
Blend all ingredients together. Transfer to mortar and pestle and grind until a fine powder remains. Jar for future use.

And here is the video of the preparation. Images coming soon!

Images from Citrus Marinated Pepper Wrapped Scallop Skewers

Images from last night's recipe! I just love meals that turn out so beautifully!

Citrus Marinated Pepper Wrapped Scallop Skewers

Man is that a mouth full to say! Last night I made Citrus Marinated Pepper Wrapped Scallop Skewers with a recipe that I created and they were OUTSTANDING! I served them with lemon rice also laced with the red and yellow peppers I used for the scallops and all of is was just heaven. I am definitely keeping this recipe on hand for future use!



Marinade Ingredients
* 1 tsp Soy Sauce
* 4 tbs honey
* 4 tbs lemon juice
* 4 tbs mandarin orange juice
* 2 tbs orange or lemon EVOO

Dry Ingredients
* 1 tbs Garlic Powder
* 1/2 tsp Cayenne pepper
* 1 tbs lemon pepper
* 1 tsp Paprika
* ½ tsp Ginger

Accompaniments
6 Bamboo Skewers soaking in remaining Mandarin Orange Juice from can
2 Bell Peppers Orange, Red or Yellow
Rice for serving ( I made lemon/pepper white rice)

Directions
Combine marinade ingredients, set some off to the side for later use, and place scallops in the bowl of marinade. Let sit covered in the fridge for no more than 30 minutes. Anything more than 30 minutes and the acids will actually start cooking the scallops and you would end up with something more like Ceviche than anything.
While scallops are marinating, seed and core the bell peppers.
Brush peppers with citrus olive oil and place bell down on a cookie sheet for 10 minutes or until pepper begins to brown at the bottom and is soft and mailable. While peppers are baking, combine all dry ingredients. Remove peppers from oven and slice to 1 inch wide strips
Sprinkle dry ingredients onto the scallops and push in with fingers to make sure it stays in place Take the strips of pepper and wrap around the scallop securing with the skewer. Sprinkle with dry rub before placing on the hot grill. Turn after 3 minutes and cook the reverse side for 3 minutes. Cooked Scallops should be completely white.

Recipe-Lemon Crusted Sea Scallop Video

Ok, here is the complete video and recipe for the Lemon Crusted Sea Scallops. Enjoy foodies! Images still to come! This is making me hungry already...wish I had left overs lol :)
Enjoy the recipe! Lemon Crusted Sea Scallops.

Gazpacho with Grilled Seafood

This gazpacho recipe is fantastic for summer grilling. Unfortunately, living in Chicago means the months in which you can get out and grill are not as plentiful as the days of wind, snow and ice. This recipe can be made just as easily using an indoor grill for the seafood, so if you want a taste of summer any time of year, this recipe is for you!

Ingredients

• 1 cup cranberry beans, shelled
  
• Extra-virgin olive oil
  
• Salt and freshly ground pepper
  
• 5 cups tomato juice
  
• 1 large cucumber-peeled, halved and diced
  
• 1 yellow pepper, diced
  
• 1 medium sweet onion, diced
  
• 1 fennel bulb, cored diced
  
• 1 large jalapeno pepper, seeded and minced
  
• 1 large scallion, minced
  
• 1/4 cup coarsely chopped cilantro
  
• 1/2 teaspoon finely grated lime zest
  
• 1/2 teaspoon finely grated lemon zest
  
• 2 tablespoons fresh lime juice
  
• 2 tablespoons fresh lemon juice
  
• 3/4 pound fresh sea scallops
  
• 3/4 pound large shrimp, shelled and deveined
  
• 6 thick slices bread
  
• 1 large garlic clove

Recipe Directions:
In a medium saucepan, cook the cranberry beans in boiling water until tender, about 10 minutes. Drain and transfer to a plate. Drizzle with olive oil and season with salt and pepper to taste. In a large bowl, combine the tomato juice with the cucumber, yellow pepper, onion, fennel, jalapeno, scallion and 2 tablespoons of the cilantro. Add the beans, cover and refrigerate overnight. Stir the lime and lemon zest and juice into the soup. Season with salt and pepper and refrigerate for 1 to 2 hours. Light a grill. Thread the scallops and shrimp on skewers, brush with olive oil and season with salt and pepper. Grill over a medium-hot fire until lightly charred, about 2 minutes per side. Generously brush the bread with olive oil and grill over a medium-hot fire until lightly charred, about 1 minute per side. Rub the bread with the garlic clove. Stir the remaining 2 tablespoons of cilantro into the soup. Serve the gazpacho with the seafood and bread.
Source:Gazpacho and Grilled Seafood Recipe

Scallop Seviche

Here is a scallop recipe that is absolutely delicious. It can be used as a great appetizer or side dish for any gathering!

Ingredients

• 1 pound sea scallops
  
• 1 cup fresh lime juice (about 4 limes)
  
• 3/4 cup chopped onion
  
• 1/4 cup fresh orange juice
  
• 1 tablespoon chopped fresh cilantro
  
• 1/2 teaspoon salt
  
• 1 Serrano pepper, thinly sliced

Directions
Cut each scallop horizontally into 3 even slices. Place scallops in a non-aluminum dish. Add lime juice and the remaining ingredients; toss to coat (juice mixture should cover scallops). Cover and refrigerate for at least 6 hours or overnight, stirring mixture occasionally. Serve the scallops cold using a slotted spoon.
Source:Seviche

Scallop Corn Chowder

Next to lobster, I think sea scallops are my favorite seafood. Scallops are so sweet and versatile, there is literally no end to the recipes you can create with them! Try this soup recipe when the weather gets a little nippy. It's sure to warm you inside and out!

Ingredients

• 5 slices bacon (4 ounces), cut into a small dice
  
• 1 1/2 pounds sea scallops (about 16), patted dry
  
• 3/4 teaspoon kosher salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 1 small yellow onion, thinly sliced into half-moons
  
• 1/2 pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
  
• 1/2 cup dry white wine
  
• 1 cup chicken broth
  
• 1/2 cup heavy cream
  
• Kernels from 2 ears of corn (about 1 cup)
  
• 1/4 cup chopped flat-leaf parsley

Directions
In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth, and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.
Source:Soup

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

Cajun Scallops

Get ready to spice up your dinner plans with this fantastic scallop recipe. Remember: It's always best to purchase "Dry" Sea Scallops as opposed to "wet" scallops, because a "wet" scallop has been in a bath of chemical plumping agents to make it look larger, and to have fewer scallops make up a full pound. Wet scallops are also far less flavorful than the dry. Don't get ripped off!

Ingredients

• 1 teaspoon olive oil
  
• 1 large red onion, thinly sliced and separated into rings
  
• 1 teaspoon Cajun seasoning
  
• 1/2 teaspoon ground black pepper
  
• 1 teaspoon butter
  
• 1 garlic clove
  
• 3/4 pound fresh scallops
  
• 1 to 2 teaspoons hot sauce

Directions
Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; sauté 3 minutes. Add butter and garlic; sauté 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done.
Source:Cajun