• Original Creations

    Scallops with Roasted Fennel & Spring Peas

    March 17, 2019 /

    Mid-March. The time of year when one day the weather is in the 20’s and the next it’s in the 70’s. The anticipation of Spring and Summer grows significantly around this time and so does the appetite for lighter, fresher meals. These Scallops with Roasted Fennel & Spring Peas definitely hits the mark and are perfect for a simple at home date night or luncheon with the girls.

    To make this dish, you will need just a handful of simple ingredients- Scallops, Bacon, Fennel, Shallot, Garlic, Spring Peas, Olive Oil, Parsley, & Fresh Mint.

    From start to finish, this dish is ready within a half hour and ready to serve. This recipe can also be easily modified to a great “Friday” meal for those of you observing Lent and avoiding meats by simply removing the bacon and replacing the bacon fat with a tablespoon or so of butter (or Olive Oil if you’re watching your waistline!).

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    Scallops with Roasted Fennel & Spring Peas

    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 2
    Author Sarah Goodlow

    Ingredients

    • 10 Sea Scallops Side Muscle Removed
    • 1 Bulb Fennel Trimmed and Sliced
    • 1 Shallot Sliced
    • 3 Cloves Fresh Garlic Unpeeled
    • 1 Bag Frozen Spring Peas
    • 3-4 Strips Bacon
    • 4 TBSP Olive Oil
    • 4 Leaves Fresh Mint Chiffonade
    • 1 TSP Fresh Parsley Chopped
    • Salt & Pepper To Taste

    Instructions

    1. Pre-heat oven to 425 Degrees. Remove peas from the freezer to begin thawing. 

      In a small baking dish, add sliced shallots, fennel, and garlic cloves (peel on) and coat with 2 TBSP olive oil, salt and pepper. Roast in oven for approximately 20 minutes, stirring occasionally until lightly roasted and golden brown. 

      While the fennel mixture is roasting in the oven, gently rinse the Scallops and remove any side muscle still attached. Transfer scallops onto a paper towel and pat dry. The scallops must be completely dry prior to searing or they will not develop the golden brown outer crust you are looking to achieve. 

      In a frying pan, sear the scallops in remaining 2 TBSP of Olive Oil for approximately 3 minutes per side or until golden brown crust has begun to appear. It is important not to overcrowd the pan or the scallops will steam instead of crisping up on the edges. As the scallops finish, transfer them onto a paper towel lined plate for later. 

      Using the same frying pan, add in slices of bacon and cook until fat has rendered out and bacon is crisp. Remove bacon and chop up for later topping. 

      Add peas to the frying pan with the bacon fat and cook until completely defrosted and vibrant green in color. Season with salt & pepper. 

      Pull roasted fennel mixture out of the oven, remove garlic cloves, and add into the sauteed peas with about half of the chopped bacon, fresh parsley, and fresh mint. Toss together for another minute until well combined. 

      Transfer Pea mixture into a serving dish and top with scallops, remaining bacon, and fresh herbs to garnish. Serve warm-room temp. 

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  • Original Creations

    Fettuccine with Clams & Scallops

    August 5, 2018 /

    Heavy pasta sauces have never been my style personally; For that reason, I am always looking for ways to create new dishes that are on the lighter side and can be made in a relatively short period of time. Fettuccine with Clams & Scallops is not only delicious, but is also surprisingly easy to throw together in a pinch.

    The secret ingredient that really brings this dish together is Anchovy Paste, which provides a subtle, but necessary depth of flavor your guests can’t quite put their finger on. Other than that and fresh seafood, the handful of remaining ingredients are ones you probably already have in the house, and who doesn’t love that? 

    Fettuccine with Clams & Scallops
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    Ingredients
    1. 3 TBSP Butter
    2. 1/4 Cup Olive Oil
    3. 7 Cloves of Garlic (smashed and sliced)
    4. 1 Shallot (small diced)
    5. 20 Cherry Tomatoes (Red & Yellow)
    6. 1 DZN Clams
    7. 6-8 Scallops
    8. 1.5 TSP Anchovy Paste
    9. 2/3 Cup White Wine (Chardonnay)
    10. 2 Cups Chicken Stock
    11. Fresh Parsley (garnish)
    12. Salt & Pepper (to taste)
    13. 1 LB Fettuccine
    Instructions
    1. Salt a large pot and boil water. Add Fettuccine and cook for 2 minutes less than package instructions- the pasta will finish cooking in the sauce later.
    2. Scrub and soak clams, setting aside until later.
    3. In a medium pan (medium/high heat), add olive oil and saute garlic and shallots until light golden brown. Add a few shakes of crushed red pepper (optional), anchovy paste, and cherry tomatoes. Stir for a moment, then add white wine- reduce by half, and add in 1 TBSP of butter. Cook for 3-4 minutes or until tomatoes have begun to break down.
    4. Add chicken stock and bring to a boil. Lower the heat, add salt and pepper, and continue to simmer for about 6-8 more minutes until flavors are well- combined.
    5. Add clams to broth mixture along with one more TBSP of butter and cook until all clams have popped open and are fully cooked.
    6. In the meantime, pat dry scallops and season on both sides with salt and pepper. Add 1 TBSP of butter into a different pan over medium/high heat and sear scallops (depending on size) for 2-4 minutes on each side. Set aside for plating.
    7. Remove the clams from the pan to make room for adding back in the pasta, which will finish cooking in the sauce. Top with fresh chopped Parsley and toss.
    8. Plate the pasta and the sauce and top with the clams, scallops, and more parsley. Serve hot.
    saristotle https://saristotle.com/

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  • Inspired Recipes

    Scallops with Fennel & Blood Orange

    April 7, 2018 /

    About a year ago, I stumbled upon a restaurant called “The Tewksbury Inn” and ordered an entree I knew I would need to come home and attempt to re-create.

    With just a handful of simple ingredients, this recipe is not only delicious but it is SO easy to prepare- even for a beginner, and takes practically no time at all to put together!

    With Blood Oranges in season, this makes for a perfect light dinner or party hors d’ oeuvre that you and your family and/or friends will love.

    The best part of this dish is how it has the effect of appearing like you’ve worked very hard to prepare it, when in reality it took only a few short minutes. 

    Seared scallops work beautifully as a vehicle for the sweet and tart dressing and the fennel ties it all together as a well-composed dish. 

    This recipe, without question, will become an instant favorite! 

    Scallops with Fennel & Blood Orange
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    Ingredients
    1. Scallops (10-12)- Muscle Removed
    2. Blood Oranges (2)
    3. Fennel- 1 Small Bulb
    4. 1 TBSP White Wine
    5. Extra Virgin Olive Oil
    6. Salt & Pepper (to taste)
    Instructions
    1. Cut top & bottoms off of one Blood Orange and remove outer skin/white membrane. Cut segments out of the orange and set aside for later plating. Core the Fennel and slice into thin strips.
    2. Rinse Scallops and pat (very) dry with a paper towel. Season with salt & pepper. In a medium frying pan with Olive Oil, sear the Scallops (approx 2-3 minutes per side- depending on size). Set aside under aluminum foil to finish cooking through.
    3. In a new frying pan, add Olive Oil. Once hot, add Fennel and toss for a minute. Add the splash of white wine and squeeze the juice from the remaining orange into the pan. Bring to a simmer (2-3 minutes) and remove from heat.
    4. Begin plating the Scallops and Blood Orange segments. Place Fennel around the dish and drizzle with pan jus. Serve ambient.
    saristotle https://saristotle.com/

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