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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

2015-04-06 09.22.11

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 and, 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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There are two ingredients that I need to chop for this dish, garlic, and a leek. Whenever using leeks 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 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.

While I have my knife out, I just go ahead a mince up the garlic and set aside. In a large sautèpan, set on medium heat, I’ve melted 2 tablespoons of unsalted butter.

Once the leek is sliced, add it to the pan with the melted butter. Stir until all the leeks are coated. Add a pinch of crushed red pepper flakes, and Kosher salt. Sautè for 3-5minutes. Once the leeks have softened, (do not brown), add the minced garlic. Allow the garlic sautè for another minute until fragrant and soft. Turn the heat off, and set aside for a minute.

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In a mixing large bowl, add finely chopped fresh flat-leaf Italian parsley. To that, add a stick of softened room temperature unsalted butter, Pernod, lemon juice, Kosher salt, freshly cracked black pepper, olive oil, the cooled leek mixture, and Panko breadcrumbs. Mix all the ingredients together until combined. That’s the topping. Easy right?

Now for the star of the show, the scallops.

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When you’re ready to work with sea scallops,  there is a side-muscle on each scallop that needs to be removed. You don’t want to eat it. The pictures above help to illustrate what I mean. You also want to always pat the scallops dry using a paper towel to remove any excess moisture before continuing on with your recipes.

Next, I cut the scallops into quarters. Sea scallops are quite large, for this dish, you want them to be bite-size. Slice the scallops in half then into quarters. Divide the quartered scallops into the four gratin dishes. Add one tablespoon of good white wine to each dish. Spoon on the garlic butter crumb topping over each dish evenly.

At this point, if you needed to, you could place the scallop gratins into the frig until you are ready to put them into the oven. Place the dishes onto baking sheets, for 10-12 minutes at 425 degrees F.

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You want to keep a close eye on these beauties because you want the crumb topping to be a light golden brown. I serve with a garnish of fresh parsley, along with a few wedges of lemon on the plate to squeeze on right before serving.

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Yields: 4 servings
Equipment: 4 gratin dishes
Prep Time: 30 minutes
Cooking Time: 10-12 minutes
Total Time: 40 minutes
Equipment: 2 rimmed baking sheet pans, 4 gratin dishes

Ingredients:
1-pound sea scallops, sliced in half
1 stick of unsalted butter, room temperature
6 cloves of minced garlic
1 leek cleaned and sliced
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. 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.

Add all the ingredients for the topping in a large bowl plus the cooled down sautèed leeks and garlic mixture. Mix to combine and set aside while preparing the scallops for the gratin dishes, Have the 4 gratin dishes set up a baking sheet, two sheet pans if necessary.

Remove the side-muscle from each sea scallop. Using a paper towel dry the scallops completely. Quarter them and divide them evenly into the 4 gratin dishes. Add a tablespoon of wine to each dish. Spoon on the topping divided equally between the four gratin dishes.

Add one tablespoon of good white wine to each dish. Spoon the garlic butter crumb topping evenly over each dish.

At this point, you could refrigerate the Sea Scallop Gratin up to an hour before. Bake the gratins for 10-12 minutes.

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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