Seared Scallops with Orzo, Tomatoes, Lemongrass, Ginger & Basil

I recently bought some amazing sea scallops online from FishEx in Anchorage, Alaska, and wanted to try a simple yet elegant preparation with them. I came across this recipe by Eric Ripert, proprietor of Michelin starred Le Bernardin in NYC, which originally appeared in Food & Wine Magazine's July 2004 edition, which fit the bill. For extra flavor punch, I adjusted some of the recipe components, adding a little butter, salt, pepper & granulated garlic to the orzo, extra lemon juice to the tomatoes, and butter to the scallops after searing. I happen to grow lemongrass in my garden, but for those who can't source it, lemon zest is a good substitute.

INGREDIENTS:

1 1/2 lbs. large sea scallops (about 12), rinsed and patted dry with paper towels

Fleur de Sel or Kosher salt

Coarse ground black pepper

4 tbsp vegetable oil

2 tbsp unsalted butter

1 1/2 cups orzo

1 tbsp unsalted butter

1 tsp kosher salt

1 tsp black pepper

1 tsp granulated garlic

1 tbsp grated or finely minced fresh ginger

1 tbsp finely minced lemongrass (use only the inner core of the bottom third of the stalk)*

*Ok to substitute with 1 tbsp finely grated lemon zest

1 1/2 lbs ripe tomatoes, chopped (or cherry tomatoes sliced in half)

2 tbsp fresh lemon juice

2 tbsp julienned fresh basil leaves

1 tsp Kosher salt

1 tsp black pepper

1 tbsp julienned fresh basil, for garnish

1. Fill a medium pot with water and bring to a boil over high heat. Add a large pinch of salt and the orzo; bring back up to a boil and cook for 8-10 minutes or until the orzo is just cooked through (al dente). 

2. Drain the orzo and return to the pot. Stir in 1 tbsp unsalted butter, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp granulated garlic until combined; set aside.

3. In a saute pan, heat 2 tbsp vegetable oil over medium high heat; add the grated ginger, minced lemongrass (or grated lemon zest), and chopped tomatoes. Stir-fry for 30 seconds or until tomato has softened; add 2 tbsp lemon juice, 2 tbsp julienned basil, 1 tsp Kosher salt, and 1 tsp black pepper, stir to combine, and remove from heat; set aside.

4. In two large saute pans (cast iron or carbon steel are best for browning), heat 2 tbsp of vegetable oil in each over medium high heat until shimmering (about 375F). 

5. Season the scallops with a little Fleur de Sel or Kosher salt and a little black pepper. Using tongs, divide the scallops in a single layer (seasoned side up) in each pan, spacing them about an inch apart. Scallops should be cooked in two batches so as not to overcrowd the pan.

6. Let the scallops cook for 2 minutes until browned on the bottom, the turn each one over with tongs. Season the top with more Fleur de Sel or Kosher salt and black pepper. Cook an additional 1 1/2 minutes, then turn off the heat. Add 1 tbsp unsalted butter to each pan, stir until melted. Using a large spoon, pour the butter sauce over the scallops in the pan 5-6 times to season. 

7. PLATING: For 4 servings, add orzo to the bottom of each plate, then top with the sauteed tomatoes. For each plate, place 3 scallops over the tomatoes and garnish with julienned basil. 

Lemon juice, basil, ginger, lemongrass, tomatoes

Sea scallops from Alaska

Boil the orzo in salted water for 8-10 minutes or until just tender (al dente)

Drain the orzo

Return the drained orzo to the pan and toss with butter, salt, pepper & granulated garlic

Heat 2 tbsp oil to a saute pan; add the grated ginger, minced lemongrass, chopped tomatoes, 2 tbsp julienned basil, salt and pepper

Pat the scallops dry with paper towels. Season with Fleur de Sel or Kosher salt and a little black pepper

Heat 2 tbsp vegetable oil in a large saute pan over medium high heat (you can do this in two pans or just cook in two batches in the same pan). Add the scallops in a single layer, about 1-2" apart; saute for 2 minutes until browned, then turn over with tongs or a spatula; season the other side with salt and pepper. Continue cooking for another 1 1/2 minutes, then turn off the heat. Add butter and stir until melted; pour the butter mixture over the scallops 5-6 times before plating.

Black Cod & Potato Fritters with Smoked Paprika Aioli

We recently lunched at Hog Island Oyster Company's Marshall location in Tomales Bay en route to Mendocino. I was not only inspired by the quality of their shell fish, but also by the delectable array of recipes that can be found on their website. This is my adaptation of their Black Cod Fritters recipe: https://hogislandoysters.com/recipes/black-cod-fritters/

"This follows the technique for making the famous Spanish Bacalao which uses salt cod that first must be soaked & rinsed several times. Using black cod simplifies the process. Here bite size fish cakes, dipped into rich, spicy, aioli make a great tapas style appetizer. Recipe from our friend and James Beard Award-winning Chef & Hog Island close friend, John Ash." 

Here's my version, with just a few minor adjustments on some of the ingredients portions. 

AIOLI:

2/3 cup mayonnaise (I prefer Best Foods)

2 large cloves garlic, finely minced or grated

1 tsp smoked paprika

1/2 tsp hot sauce (Hog Island Oyster, Crystal or Tabasco)

1 tbsp olive oil

1 tsp lemon juice

1/2 tsp black pepper

1/8 tsp kosher salt

1 1/4 lbs Yukon Gold potatoes (about 4-5 medium)

1 lb black cod (available online, mine from www.fishex.com)

1 1/2 cups milk

1 bunch scallions (about 6 green onions), trimmed & finely chopped

2 tbsp flat-leaf parsley, finely chopped

3 tbsp olive oil

1 tbsp lemon juice

2 tsp kosher salt

1 tsp black pepper

1 large egg, beaten

DREDGE:

2 cups flour

3 eggs, beaten

3 cups Panko bread crumbs

Olive or vegetable oil for frying

1. Add all the aioli ingredients together in a bowl; mix well to combine. Cover and refrigerate at least 1 hour or until ready to use.

2. Place the potatoes, unpeeled in a medium pot. Cover with water and add a large pinch of salt. Bring to a boil and cook for 25-30 minutes or until the potatoes are tender. Remove the potatoes to a chopping board and let sit until just cool enough to handle (10-15 minutes). Using a butter or paring knife, scrape off the skins. Place the potatoes into a bowl and mash with a potato masher or fork; set aside.

3. Pour the milk into a saucepan and add in half of the chopped scallions. Bring to a boil over medium heat, then reduce to a simmer. Add the black cod filets, skin side up. Poach gently for about 10 minutes or until the flesh flakes easily. Remove the cod to a chopping board and scrape off the skin with a couple forks or paring knife. Discard the skin and any bones.

4. Place the cod filets into a bowl and break up with a wooden spoon or fork. Stir in the mashed potatoes, remaining chopped scallion, chopped parsley, 3 tbsp olive oil, 1 tbsp lemon juice, 2 tsp kosher salt, 1 tsp black pepper and 1 egg until well combined.

5. Spread the fish mixture into a bowl or container, cover and chill until firm (can be chilled overnight).

6. Using a cookie scoop or small ice cream scoop, shape the fish mixture into 16 balls; place onto a parchment or foil-lined baking sheet. Use your hand to flatten each ball lightly into a round cake. 

7. Add each cake to the flour to lightly coat, dip into the beaten egg, dredge with Panko bread crumbs and place onto a parchment or foil-lined baking sheet. Cover the cakes with plastic wrap and refrigerate at least one hour or overnight until ready to fry.

8. Add enough oil to a large frying pan or skillet to reach 3/4" depth. Heat over medium high to 350F. Add the fritters (cook in 2 batches if needed, so as not to overcrowd) and fry for 3 minutes per side or until nicely browned. Remove to a paper towel lined plate to drain. 

9. Serve with the aioli and lemon wedges on the side.

For the aioli: mayonnaise, salt, pepper, garlic, olive oil, smoked paprika, hot sauce and lemon juice.

Boil the potatoes in salted water for 25-30 minutes or until tender.

Finely chopped scallions.

2 tbsp finely chopped fresh flat leaf parsley leaves

Remove the cooked potatoes to a chopping board and let sit until cool enough to handle. Peel the skins off with a butter knife 

Mash the potatoes with a potato masher or fork and set aside

1 1/2 cups milk

1 lb. black cod

Simmer the cod, skin side up, in the milk and half of the scallions for about 1o minutes or until the cod flakes easily.

Remove the cod from the milk and scrape off the skin using a couple of forks. Discard the skin and any bones.

Break up the cod meat with a wooden spoon or fork

Add the mashed potatoes and olive oil

Add the remaining scallions, chopped parsley, lemon juice, salt, pepper and beaten egg; mix until well combined

Spread the fish mixture into a container, cover with plastic wrap and refrigerate until firm (ok to refrigerate overnight)

Flour, beaten egg and panko bread crumbs (dredging station)

Use a cookie scoop or small ice cream scoop to measure out 16 balls from the fish mixture; place onto a parchment or foil-lined baking sheet. Flatten each ball lightly into rounds.

Dredge each fritter, first in the flour, then in the beaten egg

Do a final dredge in the panko.

Place the dredged fritters onto a parchment lined baking sheet, cover with plastic wrap and refrigerate 1 hour or up to overnight before frying.

Add enough oil to reach 3/4" up the pan; heat over medium high heat to 350F. Add the fritters (cook in 2 batches so as not to overcrowd) and fry 3 minutes per side or until golden brown. 

Remove the fritters to a paper towel lined plate to drain. 

Serve with the aioli and lemon wedges. 

Red Wine Jus

Red wine jus is a French-style sauce made from reduced red wine, beef stock and herbs and finished with butter to achieve a silky, glistening consistency. It is excellent with red meats like beef or lamb. The recipe is simple, but patience is key in order to achieve the perfect reduction. I like to serve this with Beef Wellington or steak.

INGREDIENTS: 

1 cup dry red wine

2 cups low sodium beef stock (or 16 oz hot water + 2 tsp beef base)

1 tbsp unsalted butter

2 shallots, finely chopped

2 cloves garlic, minced

1 tsp flour

1 sprig fresh thyme

1/4 tsp. black pepper

1 tbsp flour + 1 tbsp unsalted butter (beurre manie*)

Pan drippings from meat, if available

1. Melt 1 tbsp unsalted butter in a large saute or sauce pan over medium low heat. Add the chopped shallots and garlic and cook 2-3 minutes until translucent. Sprinkle 1 tsp flour over the mixture and stir 5-10 seconds to cook out the raw taste.

2. Add the red wine; stir with a wooden spoon occasionally for 8-10 minutes or until reduced by half. 

3. Add the beef stock, 1 sprig of fresh thyme and 1/4 tsp black pepper. Reduce heat to a simmer and cook 20-25 minutes, stirring occasionally, until the sauce is reduced by half. 

4. Mash 1 tbsp flour and 1 tbsp. unsalted butter together with a fork in a small bowl until combined. This is the *beurre manie (equal parts butter and flour used to thicken sauces or soups) and set aside.

5. Strain the sauce mixture through a sieve to remove the aromatics. You should have about 1 3/4 to 2 cups of sauce left.

6. Return the strained sauce to the pan and bring up to a simmer over medium heat; whisk in the beurre manie, stirring constantly until the mixture has started to thicken and develops a glossy sheen. If the sauce is still not thick enough to your liking, you can add a cornstarch slurry (1tsp cornstarch mixed with 1 tbsp water) - whisk into the simmering sauce and cook until thickened. 

7. If you have any pan drippings from roasting or browning your meat, you can add to the sauce at this time to enhance the flavor. 

The sauce can be made ahead, refrigerated (up to 3 days) and gently reheated before serving. You can also freeze the sauce in airtight containers up to 3 months. 

Melt 1 tbsp butter in a large sauce pan

Saute the shallots and garlic until translucent; sprinkle in 1 tsp flour and toss for 5-10 seconds to cook out the raw taste

Add the red wine and simmer 5-10 minutes or until reduced by half

Add the beef stock

Add a sprig of thyme and black pepper

Make the beurre manie (1 tbsp flour + 1 tbsp. unsalted butter) and set aside

Simmer over low heat 20-25 minutes until sauce is reduced by half. 

Strain the solids from the sauce

You should have 1 3/4 to 2 cups of sauce left

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Return the strained sauce to the pan and bring up to a gentle boil over medium heat.

Whisk in the beurre manie and stir continuously until slightly thickened and glossy. 

If the sauce is still not as thick as you like, add a cornstarch slurry.

If you have any meat drippings, you can add this to the finished sauce.