AUGUST GARDEN SUPPER ~ PAN SEARED SCALLOPS with LEMON CAPER SAUCE over SIMPLE GARLIC LEMON ZOODLES

"There shall be eternal summer in the grateful heart." — Celia Thaxter

PAN SEARED SCALLOPS with LEMON CAPER SAUCE  

1  lb large wild scallops

sea salt

3  Tbsp. extra-virgin olive oil

1  Tbsp. unsalted butter

1  Tbsp. minced garlic

1/2  cup white wine or vermouth

1  cup chicken broth

zest and juice of large lemon

2  Tbsp. rinsed capers

1  Tbsp. Dijon mustard

freshly ground black pepper 

freshly chopped parsley for garnish 

• Rinse scallops under cold water. Arrange on paper towel and pat dry ... remove as much surface moisture as possible for best browning results. Let sit 10 minutes at room temperature before cooking.
• Heat olive over over medium-high until oil ripples and just begins to smoke. Sprinkle scallops with sea salt and place in hot pan without crowding. Gently press with spatula to make contact with the pan.
• Sear Scallops without moving and cook until  bottoms are rich golden brown, 3-3 1/2 minutes. Add butter to pan. Turn scallops over and cook using spoon to baste the scallops with the butter, tilting pan to collect butter as needed. When opaque in color and firm to touch, about 1 to 2 minutes, torn off heat and transfer to plate. Do not discard seared pan juices.
• Turn heat in pan to medium and add garlic and sauté for 1 minute until fragrant but not browned. Increase heat to Medium-high and add wine. Simmer wine, stirring as needed until wine is reduced by half, about 3 minutes. 
• Turn heat to high and add chicken stock, lemon zest, lemon juice, and capers to pan. Cook until sauce is reduced by half, about 1/2 cup, about 8-10 minutes. 
• Turn off heat and whisk in Dijon.
• Turn heat to medium and add scallops and cook until warm, about 2 minutes.  

SIMPLE GARLIC LEMON ZOODLES

4  medium spiraled zucchini

8 minced garlic cloves

4  Tbsp. extra-virgin olive oil

1 large juicy lemon plus zest

1/2  tsp. Kosher salt and freshly ground pepper to taste

• Heat olive oil in large pan and saute garlic until lightly golden. Add zoodles and lemon juice and cook over medium heat until noodles are softened, about 3-5 minutes. Gently spring in salt & pepper. 

'SIMPLE ONE PLATE SUPPER' ~ SCALLOPS with FENNEL GRENOBLOISE & GINGER SCALLION NOODLES

"Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class."

~  Jeff Smith (The Frugal Gourmet)

 SCALLOPS with FENNEL GRENOBLOISE

Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce. From Kay Chun and Food & Wine)

2  Tbsp. extra-virgin olive oil

1  lb. sea scallops

Kosher salt

Freshly ground pepper

2  Tbsp. unsalted butter

1  medium fennel bulb - trimmed, halved, and thinly slices, fronds reserved for garnish

2  Tbsp. drained capers

2  Tbsp fresh lemon juice (*I also included lemon zest), plus lemon wedges for serving

2  Tbsp. chopped flat-leaf parsley

• In large nonstick skillet (not a fan of non-stick, I use large stainless sauté pan), heat the olive oil. Season scallops with salt & pepper and cook over moderately high heat until golden brown on the bottom, 2 - 3 minutes. Turn scallops and cook until just opaque throughout, 2 -3 minutes longer. Transfer to a platter and keep warm.
• Melt butter in skillet. Add sliced fennel and capers and cook over hight heat, stirring, until fennel is crisp-tender and lightly golden, 2 minutes. Stir in lemon juice (zest) and parsley and season with salt & pepper.
• Spoon fennel around the scallops and garnish with chopped fennel fronds. Serve with lemon wedges. (Suggested pairing ... a bright Spanish white)

( Scallops with Fennel Grenobloise)

GINGER SCALLION NOODLES

( Adapted from "Momofufu" by David Chang and Peter Meehan and tasted by the Chicago Tribune )

6 oz. ramen noodles or lo mein, rice noodles, or Shanghai thick noodles (I used brown rice noodles)

6  Tbsp. Ginger Scallion Sauce (recipe follows)

1/4  cup of any/all/none of the following: sliced bamboo shoots, quick-pickled cucumbers, roasted cauliflower or any other vegetables you have on hand (I omitted the veggies since the fennel was to be 'star of the show' veggie flavor ... )

Heap drained noodles in a bowl. Spoon on ginger sauce. Add a heap or two of vegetables, if you like and serve. (2-4 servings)

Ginger Scallion Sauce

Toss together 2  1/2 cups thinly sliced scallions (white and green from 2 bunches), 1/2 cup finely chopped fresh ginger, 1/4  cup grapeseed or other neutral oil, 1 1/2 tsp. light soy sauce, 3/4 tsp. sherry vinegar (I used champagne) and 3/4 tsp kosher salt. Let rest 15 minutes. Toss again. Makes 1 1/2 cups. Keeps nicely in the fridge, ready for noodle duty. 

(Ginger Scallion Noodles)

(Scallops with Fennel Grenobloise and Ginger Scallion Noodles)

THYME FOR A 'ROMANTIC' APPETIZER ~ SEA SCALLOPS with RASPBERRY SAUCE

"Life without love is like a tree

without blossom and fruit."

~ Khalil Gibran

CYMBIDIUM ORCHID

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SEA SCALLOPS with RASPBERRY SAUCE

1 (10 oz.) package frozen raspberries

1 cup dry white wine

1 tsp. chopped fresh thyme

2 Tbsp. minced shallots

1 stick plus 2 Tbsp. unsalted butter

1 lb. large sea scallops 3-4/person)

sea salt & freshly ground pepper

1 pint fresh raspberries

sprigs of fresh thyme

• Combine raspberries, wine and thyme in small bowl. Let rest for 1 hour. Press raspberry mixture through strainer into small saucepan. Add shallots and heat to boiling. Cook until reduced to about 1/3 cup; strain again and return to saucepan.
• Over low heat, add 1/2 cup butter, 1 Tbsp. at a time, whisking until each addition is just incorporated. Cool to room temperature.
• Meanwhile, sprinkle scallops with salt & pepper. Brush with 2 Tbsp. melted butter. Grill or broil scallops 5-6 minutes until just opaque.
• Spoon sauce onto appetizer plates. Top with scallops. Garnish with fresh thyme springs and fresh raspberries. (4 servings)

"In a pale stream

slowly rising bubbles pour

down our throat & whisper

softly the secret sounds

of that pink mystery."

~ Larry Mawby

~ Pop open a sassy 'provocative' blend of Pinot Noir and Chardonnay hand-picked grapes ~ M. Lawrence Sex Sparking Wine. A fun Michigan find.

'GIFT FROM THE SEA' ~ CREAMY PINK SHELLFISH CHOWDER

"One cannot collect all the beautiful shells on the beach. One can collect only a few, and they are more beautiful if they are few."

~ Anne Morrow Lindbergh

~ Gifts from the sea

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CREAMY PINK SHELLFISH CHOWDER

~ From a favorite cookbook (Pamela Morgan's Flavors) comes the gift of this delicious chowder, perfect for Lent and meatless Fridays

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2 medium-sized peeled & 1/2-inch diced red-skinned potatoes (about 1 1/3 lbs.)

sea salt

4 Tbsp. unsalted butter

2 cups chopped yellow onions

3/4 cup finely chopped celery

1 peeled and finely chopped large carrot

1 Tbsp. Hungarian sweet paprika

1 tsp. crumbled dried thyme

1/4 tsp. fennel seeds

1 cup bottled clam juice

1 cup medium-dry white wine (like Michigan Chardonnay)

1 14-oz. can crushed (with juices) Italian plum tomatoes

2 cups half & half

1 Tbsp. tomato paste

freshly ground black pepper

3/4 lb. (about 28) shelled and deveined medium shrimp

3/4 lb. bay scallops

1/2 cup finely chopped flat-leaf parsley

1/3 cup medium-dry (Amontillado) sherry

• Bring small saucepan of water to boil over high heat. Add potatoes and 1 tsp. salt and cook, stirring once or twice until almost tender, about 6 minutes. Drain.
• In medium soup pot over moderate heat, melt butter. Add onion, celery, carrot, paprika, thyme and fennel seeds. Cover and cook, stirring often, for 10 minutes. Add clam juice, white wine, tomatoes, and their juices and half & half. Stir in tomato paste, 3/4 tsp. salt and a generous grinding of pepper. Bring to a simmer, partially cover and lower heat. Simmer, stirring occasionally for 20 minutes. Add potatoes and simmer for 10 minutes. The soup can be prepared to this point up to 1 day in advance. Cool, cover and refrigerate. Rewarm over low heat.
• Add shrimp, scallops, parsley and sherry. Simmer until shrimp are curled and pink and scallops are opaque, 3-5 minutes. Adjust seasonings and serve immediately. Complete meal with favorite fruit incorporated salad and crusty peasant or corn bread. (6 servings)

'GIFT FROM THE SEA' ~ MANHATTAN-STYLE SEAFOOD STEW

MANHATTAN-STYLE SEAFOOD STEW

~ 'Tried & true' keeper recipe from

Bon Appetit/Jan 1991

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5 slices bacon, chopped

1 1 /2 large onions, chopped

5 large shallots or green onions, chopped

3 28-oz. cans Italian plum tomatoes, drained

3 8-oz. bottles clam juice

3/4 cup dry white wine

3 bay leaves

1/4 generous tsp. dried crushed red pepper

1 lb. peeled & quartered white rose potatoes*, sliced thin

sea salt & fresh ground pepper to taste

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24 clams (about 3 -1/2 lbs.) , well scrubbed

1/2 lb. sea scallops, halved crosswise

1/2 lb. uncooked medium shrimp, peeped, deveined (tails left intact)

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30 thinly sliced fresh basil leaves

1 Tbsp. julienned lemon peel

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*Note: White Rose Potatoes are light tan, oval shaped, smooth thin-skinned potatoes with very small eyes.

• Cook bacon in heavy large pot over medium heat until fat renders, about 5 minutes. Add onions and shallots and saute until tender, about 8 minutes.
• Chop tomatoes in processor. Add to pot with clam juice, wine, bay leaves, and dried red pepper. Simmer 20 minutes, stirring occasionally.
• Add potatoes to stew and simmer until tender, about 20 minutes. Season with salt & pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return to simmer before continuing.)
• Add clams to stew. Cover and simmer until clams begin to open, about 5 minutes. Add scallops and shrimp, cover and simmer until clams open and scallops are shrimp are cooked through, about 3 minutes. Discard any clams that do not open. Mix in half of basil.
• Transfer stew to large serving bowl. Sprinkle with remaining basil and lemon peel.
• Serve with loaf of crusty bread to soak up juices and a slightly dry Michigan Riesling to compliment the spicy stew.

TOAST the NEW YEAR! ~ TOURTIERE / ORANGE CRANBERRY SAUCE / SCALLOPED SCALLOPS / PEPPERMINT ICE CREAM TORTE

"May all your troubles last as long as your New Year's resolutions."

~ Joey Adams

~ Cheers!

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TOURTIERE

~ Traditional French Canadian meat pie

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TRADITIONAL PASTRY FOR TWO LARGE PIES

3 cups unbleached flour
1 cup vegetable shortening like Crisco (lard for the purest)
1 scant tsp. salt
1 large beaten egg
1 Tbsp. vinegar
ice water

Place flour, salt, and shortening in food processor or large bowl. Process with machine or pastry blender until mixture resembles course corn meal. In large glass measuring cup, beat the egg. Add vinegar and enough ice water to equal 1/2 cup. Pour over flour mixture. Blend only until dough holds together in a ball. Shape dough into thick, flat rounds. Cover with plastic wrap and refrigerate until easy to handle (about 1 hour).

Note: Skip the ABOVE and head for the refrigerated section at the market. Purchase Pillsbury Pie Crusts ... unroll (dust with 1 Tbsp. flour), spread into pie pan, flute, fill and bake. Not as good as above but ...

FILLING
(for deep dish)

3 pounds freshly (twice ground) lean pork ~ fresh ham or loin is best
1 large chopped Spanish or sweet onion
2 plump cloves minced garlic
3 medium potatoes ~ peeled, boiled and mashed
2 heaping Tbsp. summer savory
1 heaping Tbsp. thyme
1 heaping Tbsp. poultry seasoning
1 heaping tsp. sage
1 heaping tsp. cracked pepper
1 tsp. Lawrey's seasoned pepper
1/2 tsp. coarse salt

Saute pork in large heavy skillet over medium high heat. When brown, drain fat, reserving 2 Tbsp. Add onion and garlic and continue cooking until wilted. Season with herbs, pepper and salt. Add mashed potatoes which should absorb any remaining liquid. Mix thoroughly. Taste and adjust seasonings. Set aside.

Place filling in prepared rolled out and positioned pie crust. Top with crust, flute and cut in venting slits. (Idea: Turkey slits for Thanksgiving, Christmas Tree slits, date slits of New Year). Brush with egg wash (1 beaten egg plus 1 Tbsp. water).

Bake in preheated 425 degree oven for 45 minutes or until crust is golden brown. Cool 15 minutes before serving or freeze when cooled. (Thaw before reheating in 325 degree oven about 40 minutes. Cover gently with foil if crust becomes too brown.) Serve with Traditional Cranberry Sauce. (serves 6-8)

~ this recipe has been gently adapted from the original that dates back several generations.

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ORANGE CRANBERRY SAUCE

12 ounce bag fresh cranberries
3/4 cup sugar
1 cup freshly squeezed orange juice
grated zest from oranges

Rinse cranberries and pick off stems. Combine sugar and orange juice in medium saucepan. Bring to boil. Add cranberries and zest and boil gently until cranberries begin to pop, about 7 minutes.

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SCALLOPED SCALLOPS (or oysters)

2 1/2 pounds Bay scallops
1/4 pound sweet butter
2 cups Ritz cracker crumbs
1 cup fresh bread crumbs
1/4 cup fresh parsley
1 cup medium cream
2 Tbsp. Dijon mustard

Melt butter in medium saucepan. Remove from heat. Add cracker crumbs, bread crumbs and parsley. Toss lightly. Sprinkle layer of buttered crumbs mixture into oval quart baking dish. Top evenly with scallops.
Mix together cream and mustard. Pour evenly over scallops. Top with remaining crumbs. Bake at 350 degrees for 30 minutes until bubbly.

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PEPPERMINT ICE CREAM TORTE

Bake your favorite brownie recipe according to directions. (Hard to beat GHIRARDELLI TRIPLE CHOCOLATE BROWIES PREMIUM MIX) When cool, press into PAM sprayed springform pan, reserving a few crumbles for the top. Spoon in 1 half gallon premium peppermint ice cream. Top with reserved crumbled brownies.

FRIDAY NIGHT SEAFOOD SUPPER ~ PAN-SEARED SCALLOPS with CHAMPAGNE GRAPES & ALMONDS

"There is no fruit like the ripened grape ...

reaping both colossal pleasure and heartache."

~ Ho-Hum Housewife

~ Fruit of the vine

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PAN-SEARED SCALLOPS with CHAMPAGNE GRAPES & ALMONDS

"In sauces or sides, roasted or sauteed, grapes add a burst of flavor to all kinds of autumn dishes," says Nina Elder. "Despite their name, Champagne grapes aren't used to make the sparking wine. Legend has it that the grapes were so named because the tiny clusters of fruit resemble the bubbles in a glass of Champagne." This delicious shared recipe is compliments of a beloved clipping from Bon Appetit (October 2005)

*

16 large sea scallops, side muscles removed

5 Tbsp. unsalted butter, divided

1 12 Tbsp. minced shallots

2/3 cup Champagne grapes (about 4 oz.) or black grapes, halved

1 1/2 Tbsp fresh lemon juice

1/3 cup toasted sliced almonds

1 1/2 Tbsp. chopped fresh Italian parsley

• Sprinkle scallops with salt & pepper.
• Melt 3 Tbsp. butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add Scallops; cook 2 minutes per side.
• Transfer scallops to plate; tent with foil.
• Melt remaining butter in same skillet over medium-high heat. Add shallot and grapes; saute until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt & pepper. Stir in almonds and parsley.
• Place 4 scallops on each of 4 plates. Spoon sauce over and serve.

(4 appetizer servings)

Note: Pair with a a crisp, ripe Sauvignon Blanc.

(http://www.michiganwines.com/)

RETRO ANNIVERSARY SUPPER ~ COLD DUCK / CAMEMBERT GOUGERE / COQUILLES ST. JACQUES with PEPPERS & CAPERS / POTS de CREME

~ LILY-OF-THE-VALLEY

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COLD DUCK

~ classic retro 1937 sparkling drink invented by Harold Borgman, owner of Detroit's classic Pontchartrain Wine Cellars in Detroit

(http://en.wikipedia.org/wiki/Cold_Duck)

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Combine one part of Californian red wine with two parts of New York sparkling wine.

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CAMEMBERT GOUGERE

~ classic rich appetizer to sample sipping Cold Duck

*

6 Tbsp. unsalted butter

1 tsp. crushed dried fine herbs

1/2 tsp. coarse salt

1/2 tsp. freshly ground pepper

1 cup flour

4 eggs

8 oz. Camembert cheese (rind removed and cubed)

1/2 cup tasted slivered onions

2 Tbsp. fresh parsley

• Preheat oven to 400-degrees. Combine 1 cup water, butter, salt & pepper, and fine herbs. Bring to boil and add flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and cool 5 minutes.
• Add eggs, one at a time, beating 1 minute after each. Stir in cheese, almonds, and parsley. Spread mixture in greased 9-inch pie plate. Place on baking sheet.
• Bake 30-35 minutes until puffed. Serve with fresh sliced apples, pears, or simple crackers. ( 10 servings)

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COQUILLES ST. JACQUES with PEPPERS & CAPERS

*

2 lbs. (2 pints) bay scallops

pinch of coarse salt

freshly ground pepper to taste

2 Tbsp. extra-virgin olive oil

4 Tbsp. sweet butter, divided

1 cup finely chopped green pepper

1 cup finely chopped red pepper

2 cloves minced garlic

1/4 cup drained capers

1/2 cup fine fresh bread crumbs

1/4 cup dry white wine

• Preheat broiler to high. Sprinkle scallops with salt & pepper. Heat oil in large skillet and add scallops. cook over high heat, stirring, about 2 minutes. Transfer scallops to baking dish. Set aside.
• Melt 2 Tbsp. butter in skillet and add chopped pepper and garlic. Cook until wilted. Add capers, bread crumbs and wine. Heat through and spoon over scallops.
• Dot with remaining butter and broil 4 minutes. (4 servings)

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POTS de CREME

~ A lovely ending to a perfect meal

*

1/2 lb. semi-sweet shaved chocolate

1 Tbsp. instant coffee or espresso

5 Tbsp. cold water

5 organic egg whites

5 organic egg yolks

1 tbsp. sugar

1 stick unsalted butter

2-3 Tbsp. Kahlua

fresh whipped cream flavored with vanilla

shaved chocolate

• Melt chocolate, instant coffee and cold water in double boiler.
• In large bowl, beat egg whites until soft peaks form. Set aside.
• In another bowl, beat egg yolks in and sugar until light and lemony.
• Add stick of soft butter to chocolate, stirring until melted. Add Kahlua.
• Stir in egg yolks and fold in egg whites. Spoon into individual pots and chill.
• Serve with a small dollop of fresh whipped cream, sprinkled with shaved chocolate and a demitasse spoon.

FRIDAY NIGHT SEAFOOD FEAST FOR TWO ~ BOURBON BAKED SCALLOPS

~ Feisty peony

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BOURBON BAKED SCALLOPS

~ Romantic supper for two adapted from The Connoisseur UP NORTH
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1 lb. bay scallops
2 Tbsp. unsalted butter
1/2 cup dry sherry
juice and zest from 1 lemon
1/2 cup panko crumbs
1/2 cup cooked rice
1/2 chopped Vidalia onion

6 oz. organic chicken stock

2 Tbsp. bourbon

1 tsp. Hungarian sweet paprika

pinch sea salt & freshly ground black pepper

1 Tbsp. chopped fresh parsley or chive blossoms (in season)

• Preheat oven to 400-degrees. Rinse scallops and pat dry.
• Saute onion in 1 Tbsp. butter and reserve. Melt remaining 1 Tbsp. butter in saucepan and blend in flour to make roux. Add sherry, juice of lemon and zest. Season with paprika, salt & pepper and simmer, stirring often, until thickened.
• Add bourbon and scallops.
• Spoon into two individual baking dishes and top with panko crumbs. Bake 10 minutes.
• Serve over hot rice and garnish dish with fresh parsley or chive blossoms (in season).

TUESDAY of HOLY WEEK ~ LEMON THYME SHRIMP & SCALLOP SAUTE / PETER RABBIT COCONUT COOKIE BALLS

GARDENING NOTE regarding the ENGLISH DAISY:

(from ED HUME SEEDS)

Also known as double daisy, it is well known in English and old time flower gardens. Its fluffy red, white and pink flowers are borne on 3 to 5 inch stems. Combines well with Spring flowering bulbs and other low growing flowers in beds, borders, rock gardens and containers.

~ English Daisy

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LEMON THYME SHRIMP & SCALLOP SAUTE

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3 Tbsp. extra-virgin olive oil
3 Tbsp. unsalted butter
6 cloves minced garlic
1 lb. sliced mushrooms
1/4 cup dry white wine
1/4 cup fresh lemon juice & zest
1 lb. peeled & deveined large shrimp
1 bunch sliced green onions
1 lb. bay scallops
1 Tbsp. fresh thyme (2 tsp. dried)
1/3 cup chopped fresh parsley
pinch of sea salt & fresh cracked pepper to taste

• Melt butter & olive oil in heavy skillet. Add garlic and saute for 1 minute over medium heat. Increase heat to high and add mushrooms. Saute until beginning to soften, about 5 minutes.
• Add wine, lemon juice & zest. Bring to boil and add shrimp, green onions, and thyme. Stir 1 minutes and add scallops, cooking until shrimp and scallops are cooked through, about 3 minutes. Sprinkle with fresh parsley. Serve over rice with fresh steamed asparagus or broccoli.

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PETER RABBIT COCONUT COOKIE BALLS

*

2 egg whites

1 cup sugar

1 Tbsp. flour

2 cups grated coconut

1 tsp. vanilla extract

Beat egg white until stiff. Add sugar, a little at a time; beat in flour. Blend in coconut & vanilla. Drop by teaspoons onto well-greased cookie sheet. Bake at 350-degrees about 18 minutes or until lightly browned. Remove from pan at once. (about 30 cookies)

VALENTINE'S DAY APPETIZER ~ SEA SCALLOPS with RASPBERRY SAUCE

SEA SCALLOPS with RASPBERRY SAUCE

(4 servings)


1 (10-oz) frozen raspberries
1 cup dry white wine
1 tsp. chopped fresh thyme
2 Tbsp. minced shallots
1 stick plus 2 Tbsp. unsalted butter
1 pound large sea scallops (3-4/ person)
sea salt & freshly ground pepper
1 pint fresh raspberries




Combine raspberries, wine and thyme in small bowl. Let rest for 1 hour. Press raspberry mixture through strainer into small saucepan. Add shallots and heat to boiling. Cook until mixture is reduced to about 1/3 cup; strain again and return to saucepan.
Over low heat, add 1/2 cup butter, 1 Tbsp. at a time, whisking until each addition is just incorporated. Cool to room temperature.
Meanwhile, sprinkle scallops with salt & pepper. Brush with 2 Tbsp. melted butter. Grill or broil scallops 5-6 minutes - just opaque.
Spoon sauce onto appetizer plates. Top with scallops. Garnish with fresh thyme sprigs and fresh raspberries .

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~ Pop open a sassy bottle of M. Lawrence Sex Sparking Wine. A fun Michigan find.

"In a pale stream

slowly rising bubbles pour

down our throat & whisper

softly the secret sounds

of that pink mystery."

http://www.lmawby.com/

~ CYMBIDIUM ORCHIDS