Article by Christine Budd
Bacon Scallops with Lemon Butter Sauce
Ingredients:
5 strips bacon,uncooked, chopped
1 lb scallops
Salt and pepper
2 Tbsp. olive oil
3 Tbsp. lemon juice , freshly squeezed
2 Tbsp. wine or use lemon juice
2 Tbsp. butter , softened, not melted
2 Tbsp. fresh chopped parsley
Directions:
Cook chopped bacon in a skillet until cooked.
Dry scallops with paper towels. Season with salt and pepper.
Heat the large skillet until very hot, add 2 tablespoons of olive oil and immediately add scallops. Sear on high heat, about 3-4 minutes on each side. Remove from the skillet.
Add 3 tablespoons lemon juice (and maybe 2 more tablespoons white wine). Scrape the bottom of the pan.
Remove from heat, add softened butter (but not melted) - to create a creamy sauce. Add chopped bacon. Add back seared scallops. Top with chopped parsley
Crab Toast with Lemon Aioli
Ingredients:
For Lemon Aioli
1 large egg yolk*
1 garlic clove, finely grated
1 tsp. finely grated lemon zest
2 Tbsp. (or more) fresh lemon juice
1 tsp. Dijon mustard
Kosher salt
1 cup vegetable oil
For Crab Toast
8 oz. lump crab meat, picked over
2 Tbsp. chopped fennel fronds
1–2 serrano chiles, seeded, finely chopped
6 Tbsp. extra-virgin olive oil, divided
Kosher salt
4 ¾”-thick slices country-style sourdough bread
Lemon wedges (for serving)
Directions:
Lemon Aioli
Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth; season with salt and more lemon juice, if desired.
Note: Aioli can be made 1 day ahead. Cover and chill.
Crab Toast
Toss crabmeat, fennel fronds, 1 chile, and 2 Tbsp. oil in a medium bowl. Season with salt. Add more chile if desired.
Drizzle both sides of bread with remaining 4 Tbsp. oil, and working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.
Spread each piece of toast with 1 Tbsp. aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)
Note: Crabmeat mixture can be made 2 days ahead. Cover and chill.
Mahi Mahi with Avocado-Corn-Tomato Salsa
Ingredients:
1 medium ripe avocado, peeled and cut into 1/2 dice
1 red onion, peeled and cut into 1/2 dice
1 cup cherry tomatoes, quartered
2 ears of corn, grilled, shaved.
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 6-ounce mahi fillets
4 lime wedges
Directions:
Prepare a grill to medium-high heat. Brush corn with olive oil and lightly char each ear. Shave kernels into bowl.
Gently combine the avocado, tomatoes, corn, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.
Press fish fillets dry with paper towel. Season with salt and pepper. Drizzle remaining oil and lime juice over fillets. Let marinate at room temperature for 10 minutes.
Brush grill rack with oil. Grill fish until just opaque in center, about 5 minutes per side. Transfer to plates. Spoon avocado-corn-tomato salsa over fish. Squeeze a lime wedge over each and serve.
Grilled Tuna Salad Made with Fresh Tuna Steaks
Ingredients:
12 ozs. yellowfin tuna steaks
2 Tbsp. canola oil
1 Tbsp. dill pickle juice from jar
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. celery salt
3 Tbsp. light mayonnaise
1 tsp. Dijon mustard
1 tsp. lemon juice
1 tsp. champagne vinegar
1/2 tsp. kosher salt
1 hard-boiled egg
1/3 cup celery diced
1 pickle spear diced
1 Tbsp. onion minced
Directions:
Place the tuna steaks in a zip lock bag. Add 2 tablespoons canola oil, pickle juice, ½ teaspoon salt, pepper and celery salt into the bag. Toss to coat and allow flavors to blend for 20 minutes at room temperature.
Heat the grill to medium-high heat. Place the steaks on the grill. Grill for 6 minutes. Don’t move the steak while it’s cooking. It will sear and easily flip when ready.
After about 6 minutes, flip and grill for another 6 minutes. Remove from grill and let cool at room temperature.
In a bowl, whisk together the mayonnaise, mustard, lemon juice, vinegar and ½ teaspoon salt.
Break the tuna steaks up with your fingers and add to the mayonnaise mixture. Stir to coat.
Chop the hard-boiled egg and add to the tuna with the celery, pickle and onion.
Enjoy on a bed of lettuce or as a sandwich.
Black Forbidden Rice with Shrimp, Peaches, and Snap Peas
Ingredients:
2 cups black rice
3 1/2 cups water
1 (1.5 inch) piece fresh ginger, peeled and chopped
Kosher salt and freshly ground black pepper
4 Tbsp. plus 1 tsp. grapeseed oil, divided
1 1/4 lbs. peeled and deveined large shrimp
2 1/2 cups sugar snap peas, cut into 1-inch pieces
3 peaches, cut into 1/4-inch-thick slices
3 Tbsp. seasoned rice vinegar
2 Tbsp. honey
1 Tbsp. reduced-sodium soy sauce
Directions:
In medium saucepan, bring rice, water, ginger, and teaspoon salt to a boil; reduce heat, cover, and simmer until tender (30 minutes). Remove from heat; let stand 5 minutes. Fluff with fork and transfer to a large bowl.
Meanwhile, in large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp and a pinch each salt and pepper; cook, stirring, until cooked through and opaque (4-5 minutes). Remove shrimp; wipe pan with paper towels.
In same pan, heat 1 teaspoon oil over medium-high heat. Add snap peas and cook, stirring often, 2 minutes. Add peaches and cook 2 minutes. Transfer to bowl with rice.
In a medium bowl, whisk together vinegar, remaining 3 tablespoons oil, honey, and soy sauce until smooth; pour dressing over rice mixture, add shrimp and toss.
Lemon Herb Fish Marinade
Ingredients:
1/3 cup olive or vegetable oil
1/4 cup lemon juice
1 Tbsp. chopped fresh or 1 tsp. dried basil leaves
2 tsp. chopped fresh or 1/2 tsp. dried thyme leaves
1/4 tsp. salt
1/4 tsp. pepper
2 cloves garlic, finely chopped
Directions:
In shallow glass or plastic dish mix all ingredients. Add about 1 lb. fish, 1 lb. boneless chicken, about 3 1/2 lbs. bone-in chicken or about 1 lb. seafood; turn to coat with marinade. Cover and refrigerate for 30-45 minutes. Remove fish from marinade; reserve marinade. Grill fish as desired, brushing occasionally with marinade. Heat remaining marinade to boiling to serve as sauce with grilled fish.
