Article by Mama Jock
Seared Scallops with a
Champagne-Vanilla Butter Sauce
2 TBSP. shallots, minced
1 cup Dry Brut Champagne
1/2 vanilla bean, split and scraped
1/2 cup heavy cream
2 sticks cold unsalted butter, cut in small pieces
1 TBSP. unsalted butter
1 1/2 tsp. salt
3/4 tsp. ground white pepper
12 extra large scallops, cleaned
1 TBSP. olive oil
2 TBSP. fresh chives, chopped
In a medium saucepan combine the scallops, Champagne and vanilla bean pod and seeds and bring to a boil.
Reduce the heat to medium-low and simmer until the mixture is almost completely reduced, about 7 minutes.
Add the cream, bring to a boil, and reduce by half.
Turn the heat down to low and slowly whisk in the butter 1 TBSP. at a time until completely incorporated.
Remove the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
Continue until all the pieces of butter have been added and the sauce coats the back of a spoon.
Season the sauce with 1/2 tsp. salt and 1/4 tsp. of the pepper.
Remove the vanilla bean pod and keep the sauce warm until ready to serve.
Season the scallops on all sides with the remaining salt and pepper.
Heat the olive oil in a large 12-inch saute pan over medium-high heat.
When hot, add the scallops and sear for 2 minutes.
Add the remaining TBSP. of butter to the pan and cook the scallops for another minute.
Turn the scallops over and cook an additional 3 minutes.
To serve, place scallops on plates and spoon Champagne-Vanilla butter around them.
Garnish with the chives.
Serves 4.
Baked Bluefish
1 large bluefish fillet
Kosher salt
Black pepper
6 very thin slices of fresh lemon
5 TBSP. of butter
1 tsp. Italian seasoning or Herbes de Provence
3 TBSP. dry white wine
2 TBSP. lemon juice
Preheat oven to 350 degrees.
Cut double piece of foil large enough to enclose the bluefish fillet.
Place the foil in a roasting pan.
Rinse the bluefish fillet and place it in the center of the foil, skin side down.
Sprinkle the fillet with salt and pepper.
Lay a layer of lemon slices on top of the fillet.
Arrange the butter along the top of the fillet.
Sprinkle the seasoning on top of the butter and lemon slices.
Create a boat shape with the foil around the fish so that liquid does not leak out.
Pour the wine over the fish and sprinkle with lemon juice.
Crimp the edges of the foil together so they are sealed completely.
Place in the preheated oven, or you can put the foil packet on the grill and bake for 15 to 20 minutes, or until the fish is cooked through and opaque.
Plate the fillet and pour the cooking liquid over the fish to serve.
Serves 2-3.
Cheesy Baked Flounder
4 large flounder fillets
1 TBSP. Dijon Mustard
1 jar (6 oz.) marinated artichoke hearts
4 TBSP. lemon juice
1/2 tsp. dried marjoram or oregano leaves
1/4 tsp. black pepper
1 cup chicken broth
2 green onions, chopped
1/2 cup Parmesan cheese, grated
Cut fish into serving pieces.
Place in a baking dish and spread them with the mustard.
Drain marinade from the artichoke hearts and reserve.
Combine marinade, lemon juice, marjoram and black pepper.
Pour over fish.
Cover and marinate 1 to 2 hours in the refrigerator, turning once.
Heat broth, pour around the fillets.
Sprinkle with the onions and top with artichoke hearts and cheese.
Bake at 375 degrees for 25 minutes.
Serve with some of the sauce spooned over the top.
Serves 4.
Marinated Yellow Fin Tuna
2 yellow fin tuna steaks
1 cup soy sauce
1/2 cup lemon juice
1 clove garlic crushed (for each steak)
4 TBSP. extra-virgin olive oil
Salt and pepper, to taste
In a shallow 9x13 glass dish, mix all of the ingredients for the marinade.
If you have more than 2 steaks, you will need to adjust the ingredients to marinate.
Marinate both sides (dredge steaks and get marinade on both sides).
Let sit in refrigerator for 30 minutes, NO LONGER, before grilling.
Wipe the grill grate with the oil so steaks don’t stick.
Light the grill while tuna is marinating.
Grill for 4 minutes or less for 1-inch steaks; they should be firm with pink in the middle.
If you prefer the steaks to be more rare, grilling time should be 2 1/2 minutes on each side.
Serves 2.
Striper Sandwich with Cucumber Sauce
Sauce:
1 cucumber, peeled, seeded and small dice
4 garlic cloves, minced
4 TBSP. minced chives
2 cups sour cream
Olive oil
1 lemon, juiced
Kosher salt and black pepper
2 TBSP. wasabi powder, more or less
Mix together first 4 ingredients in a large bowl.
Add a little olive oil, lemon juice and stir.
Season with salt and pepper.
Add wasabi to taste.
Fish:
1 large striper fillet, halved
1 tsp. blackened seasoning
2 slices pita bread
1/4 cup white wine
Few lettuce leaves, chopped
1/2 tomato, chopped
1/2 red onion, small dice
2 oz. feta cheese, crumbled
Heat oven to 500 degrees.
Spray cooking oil in a ovenproof skillet or pan.
Place fish in and season with blackened seasoning on both sides.
Bake 4-5 minutes.
Place pita bread in oven to toast.
When fish is cooked through, remove pan from oven, let sit for 2 minutes, then pour the white wine over fish.
To serve, place lettuce on each pita, then tomato, red onion and cheese.
Place fillets on top and drizzle with the cucumber-wasabi sauce.
Serves 2.
Ginger-Garlic Shrimp with Tangy Tomato Sauce
For Fish:
1/2 cup vegetable oil
1/4 cup finely chopped parsley
2 TBSP. minced garlic
2 TBSP. finely chopped basil
1 TBSP. minced fresh ginger
2 TBSP. fresh lemon juice
2 tsp. kosher salt
1 tsp. crushed red pepper
2 1/2 lbs. shrimp, shelled and deveined
In a large bowl, mix all of the ingredients except shrimp.
Mix well.
Add the shrimp; toss to coat.
Cover and refrigerate for at least 2 hours and up to 4.
Dipping Sauce:
1 TBSP. vegetable oil
1 TBSP. minced fresh ginger
1 large garlic clove, minced
1/4 cup minced chives
1 ½ lbs. tomatoes, peeled, seeded, coarsely chopped
1 TBSP. fresh lime juice
2 TBSP. chopped cilantro
Kosher salt
For Shrimp:
In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt and crushed red pepper.
Add the shrimp; toss to coat.
Cover and refrigerate for at least 2 hours and up to 4 hours.
Dipping Sauce:
In medium saucepan, heat the vegetable oil.
Stir in the ginger, garlic and chives; cook over medium heat until fragrant, 2 minutes.
Add tomatoes, cook, stirring occasionally until slightly thickened, 10 minutes.
Let cool to room temperature then stir in the lime juice and cilantro.
Season with salt.
Transfer the sauce to ramekins.
Light grill.
Loosely thread shrimp onto 10 skewers.
Grill over moderately high heat, turning once, until lightly charred and cooked through.
Serve shrimp with sauce.
Serves 4.
Marinated Tuna with Fried Vegetables
For Tuna:
3 1/2 lbs. tuna in one piece, skin removed
1/2 cup chopped parsley
2 TBSP. chopped fresh coriander
2 TBSP. cracked black peppercorn
1 1/2 cups olive oil
2 garlic cloves, crushed
1 lemon, sliced
Preheat oven to 350 degrees.
Roll tuna in the parsley, coriander and pepper.
Place tuna in baking dish; add oil, garlic and lemon slices.
Cover with foil and bake in oven for about 30 minutes or until cooked through.
While cooking, turn and baste tuna with oil.
Remove from oven and allow to cool in the oil.
Refrigerate for several hours or overnight.
For Vegetables:
Olive oil, for shallow frying
2 eggplants, thinly sliced lengthwise
1 red bell pepper, cut into thick strips
1 green bell pepper, cut into thick slices
Shallow fry the vegetables in batches; drain on paper towels and allow to cool.
At serving time, remove tuna from oil (reserving oil) and discard garlic and lemon.
Slice tuna into 8 steaks.
Arrange on a serving platter with vegetables and drizzle with reserved oil.
Serves 8.
Flounder with Mushrooms, Olives and Tomatoes
4 tsp. olive oil, divided
3 garlic cloves, finely minced
1 lb. button mushrooms, quartered
1/4 cup pitted green olives with juice, halved
2 cups halved grape tomatoes
1 TBSP. fresh thyme, stem removed, chopped
1 TBSP. fresh basil, finely chopped
4 skinless flounder fillets
Salt and pepper
Heat 2 tsp. olive oil in a large non-stick skillet over medium-high heat.
Add garlic and a single layer of mushrooms; cook without stirring, until the mushrooms become red-brown on one side.
Flip and cook 5 more minutes.
Add tomatoes, olives and herbs and stir for another 2 minutes until juice is evaporated.
Remove from heat, place in a bowl, cover with foil to keep warm.
In the same skillet, heat remaining 2 tsp. olive oil.
Season the fillets with salt and pepper on both sides and place in skillet.
Cook for 3 minutes until nicely browned, gently turn and cook another 3 minutes.
Return vegetables and herbs to skillet to warm.
Serves 4.
Oyster Chowder with Bacon and Spinach
3 slices bacon, diced
1 cup diced celery
1/2 cup diced onion
3 TBSP. butter
4 TBSP. flour
1 1/2 cups chicken broth
20 to 24 oz. oysters with their liquor
1 cup tightly packed spinach leaves
2 cups heavy cream
1 tsp. salt
Dash black pepper
Dash nutmeg
1 TBSP. dry sherry, optional
In a large saucepan, cook the bacon over medium-low heat until fat is rendered.
Add the butter, celery and onion.
Continue cooking, stirring, until vegetables are tender.
Stir in the flour until well blended.
Add the chicken broth, oysters with liquid and spinach.
Continue cooking until spinach is wilted.
Add cream and seasonings; heat through.
Stir in sherry.
Serves 4.
