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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cape Canaveral- Restaurants On The Water

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So I decided to get together with my best friend Easter Sunday. She lives in the Cocoa Beach area, close to Cape Canaveral. Steve and I met up with Helen, then she took us to The Cape for lunch. I couldn’t believe how many new places there were to eat. There’s even a place where you can take your fish and they will smoke it for you, on site.

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Besides the great atmosphere, and the cocktails, the food was so delicious. Fresh Tuna Poke for the appetizer and the wonderful Lump Crab Cakes, for the entrée. They also offered Blackened Mahi and a Tempora Battered Grouper. You can sit inside and listen to live music, or outside where you can find another bar and eating area as well.

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So I took a few pictures of our food all of which are served in Bamboo steamers to keep the food nice and hot. It’s such a large place that by the time the sever carries your food to you, it has a good chance of cooling down. This idea of the Bamboo steamer is genius.

How about the view.

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So if your looking for something a little different to do, and you’re in the Orlando area, take a ride out to The Cape for some great food and a view to die for.

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Sea Scallop Gratin

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This is one of the most elegant dishes you can serve. It’s my Sea Scallop Gratin. This seafood dish is so delicious. Everyone you know will want your recipe once they’ve had it. They won’t believe how easy it is to make. Let’s start with the ingredients for the topping, my favorite part of this dish.

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Prep Time: 30 minutes
Cooking Time: 10 to 12 minutes
Total Time: 40 minutes
Yields: 4 servings
Equipment: 12-inch sauté pan, 2 rimmed baking sheet pans, large mixing bowl, 4 gratin dishes

Ingredients:
1 pound sea scallops, sliced in half
10 tablespoons of unsalted butter, room temperature
6 cloves of garlic, minced
1 leek cleaned, finely sliced into half-moons
5 tablespoons of fresh Italian flat-leaf parsley, finely chopped,  reserve some for garnish.
2 tablespoons of freshly squeezed lemon juice
2 tablespoon of Pernod
2 teaspoons of Kosher salt
1 teaspoon of crushed red pepper flakes
1 teaspoon of black pepper
6 tablespoons of olive oil
3/4 cup of Panko breadcrumbs
4 tablespoons of dry white wine
1 lemon, cut into wedges for garnish

Directions:
Preheat oven to 425-degrees F.
First, prepare the leeks and garlic for sautèing.

Whenever using leeks you want to make sure you clean the sand from between the layers. The best way to do this is to cut the root end first. Then at the other end cut where the dark green meets the light green. Discard the dark green leaves. Next, slice down the leek lengthwise and rinse really well to get any sand or grit the may be trapped in there. Lay the leek cut side down, slice into very thin half-moons as seen in the picture above.

In a large sautèpan, over medium heat, melt 2 tablespoons of unsalted butter. Add the sliced leeks, stir to coat. Add crushed red pepper flakes, and Kosher salt. Sautè for 3 to 5 minutes. Once softened, (do not brown), add the minced garlic. Allow the garlic sautè for another minute until fragrant and soft. Turn the heat off, set aside.

Have the scallops on ice waiting for you in the frig until you are ready for them. Once the leeks and garlic have been sautèed, set them aside and prepare the topping.

In a mixing large bowl, add finely chopped fresh flat-leaf Italian parsley, 1 stick of softened room temperature unsalted butter, Pernod, lemon juice, Kosher salt, freshly cracked black pepper, olive oil, the cooled sautéed leeks, and Panko breadcrumbs, mix to combine. Set aside.

Place the 4 gratin dishes on two baking sheet pans.

Remove the side-muscle from each sea scallop. Transfer the scallops onto a plate lined with a paper towel. Take another paper towel and pat the scallops completely dry of any moisture. Cut the scallops into quarters and divide them evenly between the 4 gratin dishes. Add a tablespoon of wine to each dish. Spoon on top equal amounts of the garlic butter crumb topping between the four gratin dishes.

At this point, you could refrigerate the Sea Scallop Gratins up to an hour. Bake the gratins for 10 to 12 minutes until the crumb topping is a light golden brown.

To Serve: Garnish with Italian flat-leaf parsley and a few wedges of lemon. Squeeze the lemon over the dish right before serving. I like to serve my Sea Scallop Gratin with a simple arugula salad dressed lightly with a lemon vinaigrette.

 

Homemade Vinaigrette Recipes- Lemon, Balsamic, And Cilantro Lime

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