Crusty Golden Scallops with Arugula Pesto

 

Crusty Golden Scallops with Arugula Pesto

3 tablespoons chopped almond or walnuts       

1-2 cloves of garlic, roughly chopped     

Salt and freshly ground black pepper

2 cups packed baby arugula       

3 tablespoons grated Parmigiano-Reggiano

1⁄3 – ½ cup extra-virgin olive oil

8 large sea scallops, muscles removed and dry         

2 tablespoons unsalted butter, divided  

1/2 cup white wine

1.     Arugula Pesto: Pulse the nuts, garlic, a pinch of salt and pepper in a food processor until rustic ground. Add the arugula and pulse again. With the processor running, drizzle in the olive oil. Add the grated cheese and pulse to your liking either into a rustic or smooth paste. Taste for seasoning and adjust as needed.

2.     Dry the Scallops be sure to place the scallops on paper towels early in the day to remove any excess liquid. Change the paper after 4 hours.

3.     Season the scallops with salt and pepper. Heat a large skillet over medium-high heat, then add 1 tablespoon of butter. When the butter melts, add the scallops and sear until golden brown on each side. Do not overcrowd the pan. If using a small pan, cook in 2 batches. Add pieces of butter in the pan as needed if it is too dry. Cook first side until crusty golden brown, do not turn the scallops until first side is done. Remember to turn only once during the cooking process. Cook the other side to golden leaving a slight barely uncooked middle. Remove the scallops to a plate. Add the white wine and reduce to slightly creamy.

4.     To Serve: When ready, spoon the pesto over the scallops and serve warm.

I love to make this dish because it's really quick to make and absolutely tasty. 

It is a favorite in my cooking classes. 

 

Salmone e Pere for the Holiday

 

Salmon in Maple Syrup for the holidays

Salmon: 4 pieces wild caught salmon about 1-inch-thick Drizzle of extra virgin olive oil 2 tablespoons maple syrup 1 teaspoon mustard 3-4 marjoram or sage leaves, minced Salt and black pepper ½ cup vegetable broth

Pears: 2 slightly ripe pears, sliced in ½ lengthwise, skin on  2 tablespoons unsalted butter 4 tablespoons maple syrup

 The salmon:

1.     Mix 2 tablespoons of maple syrup with a heaping teaspoon of mustard and minced marjoram or sage leaves. Brush the salmon with the maple sauce and season.

2.     Add a drizzle of extra virgin olive oil to a large frying pan. Cook the salmon in a frying pan skin side down until golden. Turn the salmon once and cook the other side to golden leaving the center slightly pink.

3.     Moisten the salmon with the vegetable broth, cover the pan with a lid and cook for about 2 minutes.

The pears:

1.     Slice the pears in half and remove the core. Keep in halves or slice into thick slices using a sharp knife.

2.     To a skillet, add the butter and maple syrup. Allow it to melt over medium heat. Add the pear slices.

3.     Let the mixture bubble in the pan and cook the pears until they turn slightly golden as the syrup reduces. Turn the pears over with tongs halfway once to cook the other side for 1-2 minutes. Once the pears are slightly golden, remove from the heat.

4.     Serve each salmon with a half or few slices of pear and drizzle any leftover maple syrup.

 

Salmon glazed with maple syrup is a delicious and original second course, with a taste that is a little sweet and a little salty at the same time. An amazingly simple recipe that should not be missing from your table for a holiday!

 

 

Ground Beef Skewers with Yogurt Mint Sauce

 

Beef Skewers

1 pound ground beef (80-90% lean)                

1 large sweet onion, grated  

3 large garlic cloves, finely minced                                      

Pinch red pepper flakes (or two)

2 teaspoons dried oregano                

1 teaspoon ground cinnamon

1 teaspoon paprika

2-3 tablespoons finely minced Italian parsley                                                           

Kosher salt and black pepper

1-2 tablespoons extra virgin olive oil

1 lemon, cut into 6-8 slices

Soak 12-14 wooden skewers in water for at least an hour if using outdoor grill. If using an indoor top stove grill, it is not necessary to soak skewers.

In a large bowl, mix all ingredients.  Take about a teaspoon of meat mixer and cook in a small skillet.  When ready, taste and adjust seasoning if needed.

Take about 2 tablespoons of the beef mixture and shape into small sausages like shapes. Wrap around skewers, making sure that all skewers are about the same size.  Brush the outside of each skewer lightly with oil.

Grill or cook in large skillet until the beef is nicely golden brown on all sides.  Serve with fresh lemons and yogurt sauce.

Fresh Lemon

Yogurt Mint Sauce

2 cups plain or Greek yogurt

2 tablespoons finely minced fresh mint

1 medium shallot, finely minced                                                                   

Kosher salt and black pepper

Drizzle olive oil       

                                                                           

Strain the yogurt in cheese cloth or an extra fine strainer over a bowl.  Strain overnight to remove any excess liquid.

Straining the yogurt

When the yogurt is strained, add all remaining ingredients. Taste for seasoning and adjust if needed. When ready, chill for a few hours for best flavor. 

Fresh Mint

These skewers can be made with chicken, turkey, beef, pork, as well as beef. The yogurt sauce can be served independently with pita bread, with skewers, with cooked seafood. Both recipes are very versatile.  You can create many dishes by simple changing a few ingredients.