Easy-To-Execute Seafood Recipes For Fast-Paced Routines

Everyone is back into a “fast-paced” routine, or so it seems. Seafood is the perfect entrée for entertaining because it cooks quickly and makes a spectacular presentation.

Do not be daunted by the ingredients or the steps in the recipes for the scallops or monkfish. Plan to prepare ahead of time so the final execution is easy. Add a green salad and fresh fruit with cookies for dessert to complete the menu.

Bon appétit!

Crispy Farro And Shrimp Stir-Fry(Serves 4)1 cup farro, cooked according to directions on the side of the packageFor the stir fry sauce:2 tablespoons good quality chicken stock

1 tablespoon water

3 tablespoons low-sodium soy sauce

2 tablespoons honey

2 tablespoons unseasoned rice wine vinegar

1 teaspoon cornstarch

1 clove garlic, minced

2 tablespoons sunflower or grape seed oil

1 head broccoli cut into florets

1 large orange bell pepper, sliced

1 medium red onion, sliced

16 to 20 medium peeled and deveined raw shrimp

5 to 6 scallions sliced diagonally

Optional garnish: Few sprigs cilantroTo prepare:Cook farro according to directions on the side of the package.

When cooked, spread farro out on a baking sheet and let cool about five to 10 minutes.

Meanwhile, in a small bowl, whisk stock, water, soy sauce, honey, vinegar, cornstarch, and garlic together until blended and set aside.

Heat a wok or large skillet over high heat and add half the oil.

Add cooked farro and stir-fry until crispy, about eight minutes.

Transfer farro to a bowl.

Add broccoli and remaining oil to the wok and stir-fry about four minutes.

Add pepper and onion and stir-fry about four minutes.

Add shrimp and stir-fry until shrimp are pink and opaque, about two to three minutes.

Pour soy sauce mixture over shrimp and vegetables and cook, stirring, until thickened, about two to three minutes.

Return farro to wok; toss to reheat until well mixed.

Add scallions and cilantro and serve at once.Pan Roasted Sea Scallops With Pistou Broth(Serves 4)For pistou broth:1/2 cup prepared basil pesto (made with pine nuts and Parmesan)

1/2 cup good quality chicken stockFor garnish:About 3/4 pound haricot vertFor scallops:8 tablespoons Japanese rice flakes (found in Asian section of market or fish stores)

2 large eggs

1 tablespoon flour

Sea salt and freshly ground black pepper

12 large sea scallops, tough muscle removed, patted dry

About 2 tablespoons extra virgin olive oil

1 tablespoon unsalted butterTo prepare garnish: Trim stems off haricot vert.

In a large pot of boiling unsalted water, add the beans and cook until crunch tender, about three to four minutes.

Drain, run under cold running water, and drain well. Set aside.

Just before assembly, reheat, and keep warm.To prepare pistou broth:In a small saucepan over medium high heat, whisk one-half cup chicken stock with equal amount of pistou sauce and bring to a boil.

Taste and adjust the seasoning.

Keep warm.For scallops and assembly:Place rice flakes in a small plate and set aside.

In a small bowl, whisk eggs until frothy, add flour, and a pinch of salt and pepper and blend well.

Pat scallops dry with paper towels; dip one side of each scallop into the egg mixture and then into rice flakes.

In a medium nonstick sauté pan over medium heat, add oil and when it is hot, add scallops to fit in the pan leaving space between each one, crust side down and pan roast for two minutes.

Add butter and continue to cook until golden brown, about two minutes longer; do not burn the rice flakes.

Turn scallops over and cook another two minutes.

Transfer to a hot plate and tent with foil.

Divide haricot vert among warm shallow soup plates.

Mound scallops, crust side up over on top, and drizzle pistou sauce around the edges of the bowl.

Serve at once with hot crusty bread for sopping up the juices and pour a crisp Sauvignon blanc or white Burgundy.Seared Monkfish 
And Tomato Coulis 
With Couscous(Serves 4)For couscous:2 tablespoons olive oil

1 small onion, chopped

1 bunch scallions, chopped

Large fistful flat leaf parsley leaves, chopped with some reserved for garnish

1 1/4 cups whole-wheat couscous

About 3 1/4 cups good quality chicken stock, simmering

1 cup extra fancy petit pois, defrosted

1 to 2 tablespoons unsalted butter (optional)

Sea salt and freshly ground black pepper to tasteFor monk fish and tomato coulis:2 small monkfish fillets (about 1 3/4 to 2 pounds total), all membrane and dark meat discarded, and cut into 1-inch-thick crosswise medallions

1 teaspoon dry thyme, sea salt and freshly ground black pepper to taste

2 tablespoons olive oil

2 1/2 tablespoons unsalted butter, divided

1 large shallot, minced

1 large clove, garlic minced

3 to 4 medium ripe tomatoes, cored and seeded, roughly chopped

About 1/4 cup dry vermouth

1 to 2 tablespoons freshly squeezed lemon juice

Small fistful flat leaf parsley, chopped for garnishTo prepare couscous:In a medium saucepan with a lid over moderate high heat, coat the bottom with oil.

Add onion and scallions and sauté until soft and aromatic about three minutes.

Add half the parsley and sauté briefly.

Add couscous, stir well to coat with oil, adding more if necessary, add two and three-quarter cups stock all at once, stir well, bring to a boil, and simmer for three minutes.

Cover the pan and set off heat.

Let stand for 10 to 15 minutes.

Check for tenderness. If necessary, add more stock.

Fluff the couscous with a fork, taste, adjust the seasonings, stir in butter, petit pois, and parsley.

Keep hot until assembly.For monkfish:Preheat the oven to 200 degrees F.

Check medallions of monkfish for membrane and dark meat and discard.

Rinse and pat monkfish dry, sprinkle with thyme, salt, and pepper.

In a heavy skillet over moderately high heat, coat the bottom with oil, and add one tablespoon butter.

When foam subsides, sear medallions until brown on edges, about five minutes, turn and sear other side.

Transfer to an ovenproof platter, tent with foil, place in oven to keep warm.

Sear remaining medallions.

In same skillet, add remaining butter, shallot, and garlic.

Sauté until golden and aromatic.

Add tomatoes, remaining thyme, pinch of salt and pepper, and cook, stirring about two minutes.

Add vermouth and cook until liquid is reduced, taste and adjust the seasonings with lemon juice.For assembly: Mound a serving of couscous in the center of warm dinner plates, top with two to three medallions of monkfish, spoon tomato coulis on top and sprinkle with parsley.