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Taglierini with Caramelized Scallops & Rosemary Beurre Blanc

Taglierini with Caramelized Scallops & Rosemary Beurre Blanc

This was a very quick dish I made last minute for guests and it was definitely a crowd pleaser… All it requires is a simple sauce (composed mostly of cream, white wine, butter and herbs – definitely not a meal you can afford to eat every day!) and some seared scallops. It was delicious and filling along with some green beans on the side. Now my only problem is who else I can invite over so I can have an excuse to make it again… I have to admit that I forgot to take pictures of the end product until we had eaten most of it because it was so delicious I got distracted!

Just a cooking note: they say to use 1/2 cup of heavy cream. I definitely used the entire carton (I think it was 1 pint – not the smallest carton but also not the biggest one) and improvised with the sauce towards the end because if you use one pack of fettucine there definitely isn’t enough sauce in the recipe to cover it generously.

3/4 pound Fresh Taglierini or 3/4 pound good-quality dried taglierini or fettuccine

1 1/2 pounds sea scallops

1/2 cup dry white wine

3 tablespoons white-wine vinegar

1/4 cup chopped shallots

1 tablespoon chopped garlic

2 teaspoons chopped fresh rosemary leaves

1/2 cup heavy cream

1 stick (1/2 cup) cold unsalted butter, cut into pieces

1 tablespoon fresh lemon juice, or to taste

2 tablespoons vegetable oil

Garnish: finely chopped fresh rosemary and parsley leaves

In an 8-quart kettle bring 7 quarts of salted water to a boil for pasta. Remove tough muscle from side of each scallop if necessary.

Make beurre blanc:
In a small heavy saucepan simmer wine, vinegar, shallot, garlic, and rosemary until reduced to about 2 tablespoons. Add cream and simmer until liquid is reduced by about half. Add butter all at once and cook over moderately low heat, swirling pan constantly, just until creamy and butter is incorporated. (Sauce must not get hot enough to liquify. It should be the consistency of hollandaise.) Remove pan from heat and stir in lemon juice and salt and pepper to taste.

Pat scallops dry and season with salt and pepper. In a 12-inch heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking. Arrange half of scallops, without crowding, in skillet and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown. Turn scallops over and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown. Transfer scallops to a bowl and keep warm. Cook remaining scallops in remaining oil in the same manner.

Cook pasta in boiling water until al dente (about 30 seconds for fresh, longer for dried) and drain in a colander. Transfer pasta to a heated bowl and pour sauce through a fine sieve onto pasta. Add any liquid accumulated in bowl of scallops and toss.

Divide pasta among 6 heated plates. Arrange scallops on top of pasta and garnish with herbs.


Risotto with Crab and Shrimp

Williams and Sonoma, Savoring Pasta & Rice

Risotto with Crab and Shrimp

After I got over the initial shock of dealing with the leggy grey tiger shrimp this dish was actually quite easy to make. I forgot to cut the shrimp into smaller pieces though, which would have taken away from the overall “look” of the final dish but would have made it a bit easier to eat. I couldn’t find crab meat unfortunately but with just shrimp this recipe works out just fine. I added some finely grated parmesan at the end but I wouldn’t suggest doing that again since it overpowers the shrimp a little bit… All in all this is a great dish and I would use it again as a side for a seafood dinner.

2 large garlic cloves, finely chopped

3 tablespoons chopped fresh flat-leaf parsley

6 tablespoons olive oil

1/2 lb shrimp (prawns), peeled, deveined, and cut into 4 or 5 pieces

Salt and freshly ground pepper to taste

6 cups chicken or fish stock or water

1 yellow onion, finely chopped

2 cups medium-grain rice such as Arborio, Vialone Nano or Carnaroli

1/2 cup dry white wine

2 tomatoes, peeled, seeded and chopped {I didn’t peel min – too lazy… it worked out just fine}

1/2 lb. fresh-cooked crabmeat, picked over for shell fragments {I didn’t use this}

1. In a saucepan over medium heat, saute the garlic and 2 tablespoons of the parsley in 2 tablespoons of the olive oil, stirring once or twice, until the garlic is fragrant, 1-2 minutes. Add the shrimp, salt and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes.

2. Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the stock or water to the pan bring barely to a simmer.

3. In a large saucepan over medium heat, saute the onion in 3 tablespoons of the oil until tender, about 5 minutes. Add the rice and cook, stirring, until hot and coated in oil, about 2 minutes. Add the wine and continue to cook, constantly, until the liquid is absorbed.

4. Add 1/2 cup of the stock or water and cook, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, always waiting for each addition to be absorbed before adding more. When the rice is about half cooked, stir in the tomatoes, salt and pepper. The risotto is done when the rice grains are creamy on the outside and firm, yet tender to the bite, 20-25 minutes total. Rice varies, so you may not need all of the stock or water or you may need more {I used Arborio rice and didn’t not need more}. If more liquid is required, use hot water.

5. Stir in the shrimp and crabmeat and cook, stirring, just until heated through, about 2 minutes. Taste and adjust the seasonings.

6. Remove from the heat. Stir in the remaining 1 tablespoon each oil and parsley. Spoon the risotto into warmed soup plates and serve immediately.


Cedar Planked Salmon with Maple Glaze


Cedar Planked Salmon with Maple Glaze
Cedar Planked Salmon with Maple Glaze

I made this for my birthday figuring it would be a beautiful way of presenting salmon and also not too hard to make the day of since the prep work can be done beforehand. I got about 4 pounds of wild Scottish salmon to feed around 12 people. For future reference I would get more but it was enough for everyone to have a serving. The day before I prepared the glaze {top right photo} and grating 8 tablespoons of ginger was tough and time consuming so it’s definitely better to do this before and then store it {I’m sure it can be refrigerated for a long time, since I have leftovers and they are still in my fridge}. Then, the day of, I soaked the cedar planks in water for a few hours before grilling {I bought them at a local grocery though I’m sure you can also get the cheaper version at Home Depot as I’m told}. Then you simply place the planks on the grill, cover and let smoke for a few minutes and then flip over and put your scallions and fish on top. Glaze occasionally and cook for around 30 minutes until done. The fish came out with a slight smoky woody flavor – I have to say the glaze was a lot of work for not a lot of flavor but I would use it again since the ginger and lemon flavors really came out. Definitely a beautiful dish!

1 cup pure maple syrup {as real maple syrup is expensive I would try light brown sugar next time}
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 10 1/2 inches)
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions

In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)

Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon. {I used a grill, in which case you turn on the grill, place the plank on after having soaked it in water for a few hours and close the cover of the grill. After the smoke starts rising from the grill after a few minutes, turn the plank over and place the fish on top.}

Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.

In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.

Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.


Salmon with Mustard and Brown Sugar Glaze


Salmon with Mustard and Brown Sugar Glaze
Salmon with Mustard and Brown Sugar Glaze

This is a quick and easy dinner, it only took 20 minutes to cook (including oven time) and while it’s in the oven you can easily make a side of vegetables. Two pounds of salmon will easily serve four people and this will probably take me about a week to finish so it’s a good healthy (apart from the brown sugar haha) meal that will last a while. For the mustard I used country ground dijon instead of a spicy brown mustard and the grains of mustard seed added some nice texture. If I were to make it again I would cut down on the sugar by a little bit, the fish turns out very sweet (but not overwhelmingly so) if you follow the recipe. Make sure your fillet is on the thick side since you don’t want the sauce to overwhelm the fish.

3/4 cup dry white wine
1/4 cup butter, cut into small pieces
1 teaspoon Old Bay seasoning
1 2-pound center-cut skinless salmon fillet
1/3 cup spicy brown mustard (such as Gulden’s)
1/4 cup (packed) golden brown sugar

1. Preheat oven to 350°F. Boil wine, butter, and Old Bay seasoning in small saucepan 3 minutes. Sprinkle salmon on both sides with salt and pepper. Place fish on heavy rimmed baking sheet. Pour wine mixture over. Bake until fish is opaque in center, about 14 minutes. Remove from oven.

2. Preheat broiler. Mix mustard and sugar in small bowl to blend; spread over salmon to cover. Broil salmon until topping is brown and bubbling, about 3 minutes. Transfer salmon to platter and serve.


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