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Let's Dish With Linda Lou

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

Sea Scallops Two-Ways, Scallop Ceviche, And Scallop Gratin

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Every now and then I look back at a few of my past recipes and maybe give them a face-lift. I decided to do that here with the beautiful sea scallops.

Making two completely different dishes using this one ingredient. If you remember, my original Sea Scallop Gratin was made as an entrée. As delicious as that dish was, I wanted to tweak it slightly. This time both of my scallop dishes are appetizers, Sea Scallops Two Ways, Scallop Ceviche, And scallop Gratin.

They’re delicious, great for entertaining, and simple to make. The Ceviche is a gluten-free dish. If you choose to use a gluten-free Panko, the gratin can be too. The specific change I wanted to make is in how I used the topping for this gratin. In my original recipe, the topping totally covered the top of the scallops. Even though the topping is an essential part of this dish, I wanted the scallops to peek through a bit more, allowing them to caramelize on the top. It’s really about the balance between the topping and the scallops themselves.

Anyway, let’s talk about my fresh mango and cucumber ceviche. I’m putting my spin on a Peruvian style Ceviche. They have these large popcorn kernels in Peru that you just can’t seem to get here. I just bought some corn nuts! You’ve seen those salty large corn kernels they sell in convenience stores. I just sprinkle of few on top of each serving. This gives the Ceviche great texture and crunch.

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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.

Guacamole (3)

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Marinating seafood in citrus is very common in Latin cuisine and a great way to experience fresh scallops. If you decide to make these two appetizers, start with the Ceviche. You need to get the scallops cleaned and quartered, and submerged, into the citrus marinade.

My Scallop Gratin is just as easy to make. I’ve made some slight changes from my original recipe. I found less to be more in the final presentation of the Scallop Gratin.

It doesn’t matter if you’re making them as a main course, using larger gratin dishes, or as an appetizer using smaller ones. The method is still the same. This time I’m not completely covering the scallops with the topping. I’m letting the scallops peek through the topping allowing them to caramelize. The balance between the two works.

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Scallop Gratin:
Prep Time: 10 to 15 minutes
Cook Time: 10 to 13 minutes
Total Time: 28 minutes
Yields: 6 servings
Equipment: 2 rimmed baking sheets pans, 6 small grain dishes

Ingredients:
1 pound of cleaned, dried and quartered sea scallops
6 tablespoons of dry white wine
6 large garlic cloves, minced
1/2 a red onion, minced (substitute minced shallot)
1 teaspoon crushed red pepper flakes (optional)
3 tablespoon of basil leaves, finely chopped
2 lemons, 1 lemon zested, 1 lemon cut into 6 wedges
2 tablespoons of fresh lemon juice
2 tablespoons of Pernod (anise-flavored liqueur)
2 teaspoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 1/2 heaping cups of Panko (or gluten-free Panko) bread crumbs
6 tablespoons of olive oil

Direction s:
Preheat oven
to 425-degrees F.
Take 6 small gratin dishes, place on two baking sheets. Equally divided a pound of the cleaned, dried, and quartered scallops into each dish. Next, add one tablespoon of dry white wine to each of the dishes.

In a large bowl, add one stick of softened unsalted butter. To the softened butter add minced garlic, finely minced red onion (or minced shallot), crushed red pepper flakes (optional), fresh finely chopped Italian flat-leaf parsley, fresh finely chopped basil, lemon zest, fresh lemon juice, Pernod (anise-flavored liqueur), Kosher salt, black pepper, Panko (or gluten-free Panko) breadcrumbs, and olive oil. Mix all these ingredients together to make the topping.

Using a spoon, equally, divide the topping between the six gratin dishes. Do not completely cover the scallops. This will allow the scallops to caramelize on top.

Cook for 10 to 13 minutes. As soon as they come out of the oven, squeeze a wedge of fresh lemon juice over each one of the Scallop Gratins and serve immediately.

Scallop Ceviche:
Yields: 4 servings
Prep Time: 15 minutes
Inactive Prep Time: 3 1/2 to 4 hours
Total Time: 4 hours 15 minutes

Ingredients:
1/2 pound of Sea Scallops, quartered
5 limes, juiced
1/2 a red onion, finely diced
1 jalapeno, seeded and diced
1/2 an English cucumber, diced and seeded
2 fresh mangos, diced
2 avocados, sliced
1/2 cup of red bell pepper, finely diced
1/2 cup of yellow bell pepper, finely diced
1/2 cup of orange bell pepper, finely diced
1/2 tablespoon olive oil
1/8 teaspoon Kosher salt
3 to 4 fresh cilantro leaves per glass
corn nuts to garnish. 4 to 5 corn nuts per glass

Directions:
First, place the quartered scallops in a bowl (that has a lid to fit). Add the diced bell peppers, onions, jalapeno, Kosher salt, olive oil and fresh lime juice to the bowl. Stir all the ingredients together. Make sure all the ingredients are submerged in the lime juice. Place the lid on and refrigerate for 3 1/2 to 4 hours. Every half hour goes in a stir the ingredients. Then press all the ingredients down into the lime juice so they’re completely submerged.  When the scallops are completely opaque in color, they are ready.

At this point, slice the avocado spritzing them with a little lime juice so they stay bright green. Next, dice the mango and cucumber. Have 4 glasses or whatever you choose to serve your ceviche in ready.  Take the Ceviche out of the frig. Using a spoon, place an equal amount of the scallops with the diced bell peppers, jalapenos, and onions in each glass.

Add to each one equally, the diced mango, and cucumber. Garnish with avocado, cilantro leaves, and corn nuts. Place the glasses on a sheet tray and refrigerate until ready to serve.

http://www.YouTube.com/Linda Lou Hamel Scallops Two Ways

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Cremini Mushroom And Zucchini Gratin

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Cremini Mushroom And Zucchini Gratin are the easiest and the most elegant looking appetizers to serve to your guests. Everyone gets their own individual dish. That always seems to make friends and family feel extra special.

Whenever I make a tomato sauce, I always seem to have plenty left over. There’s just two of us so I’m always trying to think up different ways to use any leftover sauce. That’s how this dish came to be. This recipe can be made easy enough if you don’t have leftover sauce, use your favorite jarred marinara sauce.

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In a bowl is my leftover tomato sauce. If you don’t have any leftover homemade tomato sauce, substitute your favorite jarred sauce.

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Prep Time: 25 minutes, (includes slicing and sautèeing of the vegetables)
Cook Time: 30 minutes
Total Time: 55 minutes
Yields: 3 servings
Equipment: 3 gratin dishes, 1 rimmed sheet pan, 12-inch sauté pan, mini food processor

Ingredients:
1/2 cup olive oil, divided, plus 1 tablespoon
2 tablespoons of unsalted butter
2 zucchini, sliced
1 yellow squash, sliced
2 pints of cremini mushrooms, sliced (small one quartered)
3/4 cup homemade marinara sauce (substitute your favorite jarred marinara sauce)
2 tablespoons of fresh thyme leaves (or 1 tablespoon dried thyme)
1 tablespoon Kosher salt (for seasoning zucchini and squash)
1 teaspoon black pepper (for seasoning zucchini and squash
1/4 cup Ricotta cheese, whole milk
1/4 cup half-and-half
1 large egg
3/4 cup plus 3 tablespoons of Parmigiano-Reggiano cheese, freshly grated (reserve 3 tablespoons for the top of each gratin)
1/4 cup of Italian flat-leaf Italian parsley, finely chopped (reserve 2 tablespoons for garnish)

Directions:
Preheat oven to 400-degrees F.
In a large sautépan over medium-high heat, carefully melt the unsalted butter with the olive oil. Add the sliced mushrooms and fresh thyme leaves.

Sautè the mushrooms, about 5 to 7 minutes, or until they’re brown and tender. Only then season with Kosher salt and freshly cracked black pepper to taste. Transfer to a plate lined with a paper towel.

Note: Wait to salt the mushrooms until they browned completely. This process allows them to brown and not steam from the water they release.

Slice 2 zucchinis and 1 yellow squash about 1/2 an inch thick. Place them into a bowl and sprinkle with Kosher salt and freshly cracked black pepper. Using the same sautèpan, on medium heat, add the olive oil. Give the oil a chance to get hot but not where it’s smoking.

Arrange the sliced zucchini and squash in one layer in the pan, do not to overcrowd the veggies. This needs to be done in two separate batches. They will shallow fry for about 2 minutes per side. Do this just long enough for the veggies to soften and get some nice color on them before they go into the gratin dishes.

Again, have another large plate lined with a paper towel ready for the sautéed veggies once they’re finished cooking to drain off any extra grease.

While that’s working, go ahead and process the Parmigiano-Reggiano cheese in a food processor.  Transfer to a bowl and set aside.

In a large bowl add the ricotta, egg, half-and-half, Italian parsley,  3/4 cup of the grated Parmigiano-Reggiano, and a pinch each of Kosher salt and black pepper, mix to combine.  If you are using leftover marinara or are using jarred, have it ready.

In each of 3 gratin dishes, place a layer of the zucchini and squash. Next, and a thin layer of the marinara sauce. To that, add the sautèed mushrooms. Sprinkle a little of the reserved grated cheese on top of the mushrooms. Next spoon on a third of the ricotta cheese mixture.

Finally, top each gratin with a tablespoon of the grated Parmigiano-Reggiano cheese. Place the dishes on a rimmed sheet pan. Bake for 30 minutes. Finish by garnishing with finely chopped Italian flat-leaf parsley, There you have it, Cremini Mushroom And Zucchini Gratin.

Serve hot.

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Scalloped Potato Gratin

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Making a Scalloped Potato Gratin is so easy and so incredibly delicious that you’ll want to make them all the time. The flavor options are endless. One of my favorite gratin potato dishes is to add roasted Poblano peppers. They give the dish a slightly smokey flavor.

Today, I’m making them with thinly sliced onions. Let me show you a few simple steps to making a Scalloped Potato Gratin.

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Onions

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Flat Leaf Italian Parsley

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Chives (2)

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Mac & Cheese (2)

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Off the heat, I add in some fresh chopped chives and freshly grated cheese to the sauce. Here I’m adding a mixture of grated white cheddar and some yellow cheddar for color. I’m saving some back for the top. this way the potato gratin will have a nice golden crust. I make sure to add the cheese in slowly to the sauce, mixing it with a wooden spoon, until all the cheese has melted.

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Prep Time: 30 minutes (includes the parboiling the potatoes)
Cook Time: 1 hour, uncovered
Total Time: 1 hour 30 minutes
Yields: 6 servings
Equipment: 1 (6-quart) saucepot, 2 (3-quart) saucepans, 1 (9 x 9) 2-quart baking dish, box grater, Mandolin, Microplane

Ingredients:
5 cups (2-pound) bag of baby Yukon gold potatoes, parboiled and sliced 1/8-inch thick, 5 cups
1 large sweet onion, thinly sliced
6 tablespoons of butter, unsalted, 3 tablespoons to grease the baking dish
3 tablespoons of all-purpose flour
1 cup of whole milk, warm
1 cup of half-and-half, warm
1 1/2 tablespoons plus 1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 teaspoon of smoked paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/4 teaspoon of cayenne pepper
1 pinch of nutmeg, freshly grated
3/4 cup of white cheddar, (Cabot) freshly grated
1/4 cup of Colby Jack cheese (Cabot) freshly grated, reserve 1/2 cup for topping
1/4 cup Parmesan cheese, freshly grated for topping
2 tablespoons of fresh chives, minced
1/4 cup of Italian flat-leaf parsley, finely chopped

Directions:
Preheat oven to 350-degrees F.
First, generously butter the casserole dish.
Second, slice one large onion using a Mandolin and grate the cheese.
Third, parboil the Yukon gold potatoes until just fork tender.

Start by placing the potatoes into a large saucepot. Cover the potatoes with cold water. Over medium heat, bring the potatoes up to a boil. Once they are boiling, add 1 1/2 tablespoon of Kosher salt and continue cooking for 15 to 20 minutes. Take a paring knife and stick it into the center of one of the largest potatoes. If there is still some resistance removing the knife, that’s fine, turn the heat off. Drain and allow the potatoes to cool before slicing, around 10 minutes.

Note: Time may vary depending on the size of the potatoes.

Once the potatoes have cooled down enough to handle, use a Mandolin to slice the potatoes. Transfer the sliced potatoes to a large mixing bowl. Set aside.

In a small saucepan over medium heat add half-and-half, whole milk, cayenne pepper, smoked paprika, onion powder, garlic powder, Kosher salt, and fresh ground black pepper. Bring the liquid to the *scalding point. Turn the heat off.

In another saucepan over medium-low heat melt 3 tablespoons of unsalted butter. Once that’s melted, add the flour, Whisk the flour into the butter until paste-like and smooth. Add the warm milk mixture. The liquid will take on a pink hue from the cayenne and paprika. Continue to whisk until the sauce thickens, about 5 to 7 minutes. Don’t rush the process, you’ll know when the sauce has reached the perfect thickness when it coats the back of a spoon. Add the minced chives. Stir to combine.

Place a layer of the potatoes topped with half of the sliced onions. Pour half the milk sauce over the potatoes then top with half the cheese mixture. Repeat doing a second layer the same way, finishing with the remaining sauce and grated cheese mixture. Sprinkle the top with freshly grated Parmesan. Finally, add finely chopped flat-leaf parsley over the top. Bake for 1 hour until bubbly and golden brown. Allow the Scalloped Potato Gratin to rest for 10 to 15 minutes before slicing.

*Scalded Milk is milk heated to a near boil. Small bubbles will start to appear around the rim of the pot.

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