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. 

 

Tomato Confit In lemon Zest and Garlic

Making Tomato Confit 

Tomato Confit 

1 pint grape or cherry tomatoes, rinsed and patted dry   

2 tablespoons sugar

2 cloves garlic, finely minced  

Zest of 1 lemon

2 sprigs fresh thyme (or ½ teaspoon chopped fresh oregano)

Sea salt

Freshly ground black pepper

Extra virgin olive oil 

1.     Cut the tomatoes in half. Place them on a parchment paper lined baking sheet. The tomatoes must not overlap and the cut side should be upwards.

2.     In a small bowl, add and mix the sugar, minced garlic, lemon zest, and thyme leaves. Sprinkle this mix evenly on the tomatoes.

3.     Lightly sprinkle salt over each tomato slice, followed by cracked black pepper. Lastly drizzle the tomatoes with a generous amount of good extra virgin olive oil.            

4.     Bake at 225 °F for about 2 hours, or even better at 200 °F for 3 hours (low and slow).

5.     Cool and place in a glass jar with more oil to preserve for a few weeks.

These caramelized tomatoes are absolutely simple to prepare and bake at home.  They are ideal:

·       As a sauce with cooked al dente spaghetti with an extra 2-3 tablespoons of evoo

·       Served as a side dish with grilled fish or seafood

·       Baked as a tomato tarte with a few dollops of goat cheese

·       as finger food for happy hour coupled with olives and capers

·       use a few in soups and stews for flavor

·       on top of pizza

·       to make a tomato pesto 

·       Can you think of other uses?????

My Favorite Herbs and Their Complimentary Uses

Fresh Herbs

I am always asked in my cooking classes what my favorite fresh herbs are.  I am also asked how to use them and take care of them.  Hopefully, this small article will help.

These are my favorite herbs to cook with.  I have most of them planted in pots already. I'm waiting for warmer weather to plant my basil and cilantro.  I couldn't make the recipes I do, without these great compliments to my dishes. 

 

Basil

Mint

Oregano

 

Cilantro (softer leaves)

Fresh herbs can transform basic foods into flavorful dishes. They are the seasonings that expand the natural flavors of a dish. Fresh herbs enhance and compliment the taste of a dish without adding calories or fat.

My Favorite Fresh Herbs	Nutritional Information – These herbs are a good source of:
Basil	Vitamin K needed for blood clotting, Iron, calcium, Vitamin A, magnesium, Vitamin C and potassium.
Chives	Thiamin, Niacin, Pantothenic Acid, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese
Cilantro	Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese
Dill	Calcium, Copper, Iron, Folate, Magnesium, Niacin, Phosphorus, Potassium, Riboflavin, Vitamin A, Vitamin B6, Vitamin C, and Zinc
Italian Parsley	Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus and Zinc, and a good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese
Mint	Calcium, Copper, Folate, Iron, Niacin, Magnesium, Manganese, Phosphorus, Potassium, Riboflavin, Vitamin A, Vitamin C, and Zinc
Oregano	Calcium, Copper, Folate, Iron, Magnesium,  Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K and Folate
Rosemary	Calcium, Copper, Folate, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B6, and Vitamin C
Sage	Calcium, Copper, Folate, Magnesium, Manganese, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, and Vitamin K
Thyme	Calcium, Copper, Folate, Iron, Phosphorus, Potassium, Riboflavin, Magnesium, Manganese, Vitamin B6, Vitamin A, Vitamin C, and Zinc

 

 

 



Italian Parsley (sturdier leaves)

If I can’t find fresh herbs how much dried herb should I use?

Always remember when you are using fresh herbs instead of dried that 1 tablespoon of fresh herb = 1 teaspoon of dried herbs

 

Thyme

How do I store my fresh herbs?

After purchasing fresh herbs you can put then in a glass vase with water in the refrigerator for up to a week.  Change the water often and wash them as you need for use, or after washing the herbs, wrap them in barely damp paper towel and stuff them in a zip lock bag, they will stay fresh at least 1 week.

Sage

When purchasing fresh herbs, what do I do to ensure its freshness?

A:  Besides not being wilted, make sure the herb is green with no marks on the leaves. Take a small piece of herb and smell it for good aroma.

 

Chives

What’s the best time to add herbs to your dish?

With “Hard” herbs such as rosemary, sage, oregano, and thyme because they are sturdy, add them to dishes in the beginning of cooking. For “Soft” herbs, such as parsley, cilantro, mint, dill, basil, tarragon, and chives because they are delicate and they turn brown easily, add them in the last minute of cooking time, or after taking the dish off the heat.

 

Most dishes require a few sprigs of an herb. What do I do with the rest?
With soft herb leftovers, I often make a pesto type dip, mix it with extra virgin olive oil for bread or use is fresh on top of a mixed green salad. With hard herb leftovers, mix a bunch on the grill or in the oven when cooking fish or meat. You can also dry them for later use.

 

Dill

Can I freeze fresh herbs?

The easiest way to freeze herbs is to blanch them, dip them in ice water, pat them dry and freeze them on a cookie sheet. After they are completely frozen, put them in small freezer bags or you can puree the herbs with a small amount of water and freeze the pulp in ice cube trays. When completely frozen, put them in small freezer bag and label them.

 

Rosemary (Rosmarino)

Sicilian Pistachio Mint Pesto

Pistachio Mint Pesto

½ cup shelled pistachios

½ cup blanched almonds
2 cloves garlic
1 cup basil leaves
1 cup mint leaves
Kosher salt
Freshly ground black pepper
1/2 - 3/4 cup extra-virgin olive oil

Directions:

Place all ingredients, except the oil, in a food processor and pulse a few times until everything is well blended. Next, add the oil and pulse twice. Taste for seasoning, and adjust if needed.  Makes about 2 cups.

When the pesto is ready, transfer to a glass jar.  Top with more olive oil to preserve the color and freshness of the pesto. If you do not cover it with oil, it will turn brown and spoil. Refrigerate up to 2 weeks covered with oil and in a closed glass container.   

When you are ready to use, boil pasta according to package directions.  Strain and transfer to a serving bowl, add a few tablespoons of pesto and enjoy. 

Pasta

This pesto can also be used on grilled, fish, chicken, pork and vegetables.  It can also be a delicious topping on a crostini with a slice of fresh mozzarella cheese.

Spaghetti with Pesto Arugula

1 pound spaghetti
4 cups arugula, divided 
1/3 – 1/2 cup grated parmesan cheese
2 cloves garlic, peeled                     
1/2 cup blanched almonds
Kosher salt and freshly ground pepper                                                                                        
Pinch red pepper flakes
1/2  cup extra virgin olive oil
1 tablespoon fresh lemon juice

Directions:

In a large pot of salted boiling water, add the pasta and cook according to package directions.  Reserve 1 cup of warm pasta water.

In the meantime, combine 2 cups of arugula and all remaining ingredients in a food processor and pulse until creamy. Taste for seasoning and adjust if needed. When the pasta is ready, strain and transfer to a bowl, add the arugula pesto, mix well and add the remaining 2 cups of fresh arugula.  If the sauce is too thick, use some of the reserved warm pasta water to lighten it up. Serves 4-6

Native to the Mediterranean region, arugula has been grown as a vegetable since the Roman era. Arugula (Eruca vesicaria sativa) has a slightly bitter, peppery flavor and is a rich source of iron as well as vitamins A and C.

This pesto is surprisingly not bitter and very flavorful. Since arugula is so healthful, I decided to add more fresh arugula to the pasta.  That touch of lemon and red pepper flakes, give it the perfect balance.  Be careful, you may want to eat more than one portion!