Recipes For Scallops, From Bay And Sea

Now that spring is here, it’s time to enjoy lighter dishes.

Delicate fresh scallops (bay or sea) immediately sound appealing. I’m fond of ceviche (sometimes spelled seviche) of fresh scallops. It’s an ideal first course for dinner. Spicy ceviche is perfect to serve with drinks at a cocktail party. Ceviche is easy to prepare and can be made a day ahead. Latin American chefs have been following the age-old technique of marinating scallops and/or mild flavored fresh fish fillets in citrus that turns the fish opaque from its original translucent state.

To serve scallops for a main course, browning the butter until it smells and looks nutty is the secret to the sauce on lemon scented seared scallops. Add an updated version of “risotto with petit pois” to complete the menu. Bon appétit!

Classic Ceviche Of ScallopsAdapted from Chef Rick Bayless(Serves 8)1 and 1/4 pounds fresh sea scallops, trimmed, washed, and drained well

(Can use whole bay scallops or substitute fresh-caught mild flavored fillets of fish)

1 and 1/2 cups fresh lime juice

1 medium sweet white onion, finely chopped

2 plum tomatoes, seeded and chopped

Optional: 1 to 2 fresh hot chili peppers stemmed, seeded, and finely chopped according to taste

1/3 cup chopped cilantro, plus a few leaves for garnish

1/3 cup chopped pitted green olives (preferably Manzanillas)

1 tablespoon extra-virgin olive oil

Sea salt and freshly ground black pepper, to taste

3 tablespoons fresh orange juice

1 small ripe firm Haas avocado peeled, pitted and dicedTo prepare:Remove the tough muscle on the edge of each scallop, rinse, drain, and pat dry with paper towels and cut scallops into quarters.

In a glass or stainless steel bowl toss scallops and onion together.

Add enough lime juice to completely cover the scallops; they should float freely because too little juice will not “cure” the scallops.

Cover with plastic wrap and refrigerate at least four hours or until the scallops turn from translucent to opaque inside.

Drain scallops in colander. Discard the juice. Can be done ahead and refrigerated overnight.

In a bowl, toss tomatoes, chili peppers, cilantro, and olives together; add a few drops of olive oil to lightly coat. Add the scallops, salt and pepper, and stir well to mix. Taste and adjust the seasonings. Cover with plastic and refrigerate about one hour.To serve:Just before serving, dice the avocado, drizzle with orange juice, add to ceviche, toss lightly and serve at once.

Transfer to a bowl, garnish with cilantro leaves, and serve with tortilla chips.Lemon-Scented 
Seared Bay Scallops(Serves 4)1 and 1/4 pounds bay scallops, trimmed, washed, and drained well

Wondra flour for dusting or brown rice flour

2 to 3 tablespoons grape seed oil

Sea salt and freshly ground black pepper to taste

2 tablespoons unsalted butter

6 to 8 scallions, trimmed and minced

Grated zest and juice of one lemon

Splash dry vermouth.

Fistful flat leaf parsley, choppedTo prepare:Remove the tough muscle on the edge of each scallop, rinse, drain, and pat dry with paper towels.

In a shallow bowl mix flour with salt and pepper.

In a skillet over high heat, add oil and heat until it shimmers in the pan.

Meanwhile, working in batches, lightly dust a few scallops at a time, and quickly sauté until brown, about one to two minutes on first side and one minute on the other.

Immediately transfer to a plate and keep warm.

After all the scallops are sautéed, with a paper towel, wipe out excess oil from the skillet and discard. Add butter to skillet and cook until it has a nutty aroma, add scallions and lemon zest, and sauté about two minutes.

Add vermouth, simmer until slightly reduced, add lemon juice and simmer until sauce has rich flavor, about one minute.

Taste and adjust the seasonings.To serve:Spoon sauce over scallops, garnish with parsley, and serve at once.Risotto With Petit Pois Pilaf(Serves 4)2 tablespoons olive oil

1 medium onion, chopped

One pinch saffron threads

Freshly ground black pepper to taste

3/4 cup Arborio rice

1/2 cup dry vermouth

2 and 1/4 cups chicken stock, hot

About 2 tablespoons chopped flat leaf parsley

1, 10-ounce box extra fancy petit pois, defrosted

Optional 1 tablespoon extra virgin olive oil or unsalted butterTo prepare:Preheat oven to 375 degrees F.

In a heavy casserole dish with a lid, over moderate heat, coat the bottom with oil.

Add onion, saffron, pepper, and sauté until aromatic; add rice, and stir until each kernel glistens.

Add vermouth all at once; stir continuously until the liquid is absorbed.

Add one-half cup of stock and cook, stirring constantly until absorbed.

Add remaining stock, stir well, and bring to a boil.

Cover the casserole and bake until all the liquid is absorbed, about 20 to 25 minutes.

Fluff the rice with a fork, taste and adjust the seasonings.

Stir in parsley and peas along with extra olive oil or butter according to taste.

Cover and let stand about five minutes to reheat the peas before serving.