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Let's Dish With Linda Lou

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

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 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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Spicy Cornmeal Breaded Catfish

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If you’re a lover of a white tender fish, my Spicy Cornmeal Breaded Catfish is for you!

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I fry then about 3 to 4 minutes on the first side then flip them over carefully and cook them another 3 minutes or so or until the fish is cooked through.

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Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 24 minutes
Total Time: 1 hour 34 minutes
Yields: 4 servings
Equipment: 12-inch cast-iron skillet, 2 rimmed baking sheet pans, large spatula, 2 large mixing bowls, 1 small bowl

Ingredients For Marinade:
1 quart of buttermilk
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 tablespoon of cayenne pepper

Ingredients:
4 catfish fillets, boneless
3/4 to 1 cup of Canola oil (1/2 inch of oil in the bottom of the cast-iron skillet)
2 cups of yellow cornmeal
1 cup of all-purpose flour
1 tablespoon of smoked paprika
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper
1 teaspoon cayenne pepper
1/4 cup of Italian flat-leaf parsley, finely chopped
Ciabatta bread, 8 thick slices
2 cups of arugula
2 heirloom tomatoes, sliced
3 lemons, cut into wedges

Ingredients For Lemon Dill Mayonnaise:
1/2 cup of good mayonnaise
3 tablespoon of fresh dill, chopped fine
1 lemon, zested
1/2 a lemon, juiced
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper

Directions:
Start with a large mixing bowl, add the buttermilk, Kosher salt, black pepper, and cayenne pepper, whisk to combine. Drop the catfish fillets into the buttermilk marinade making sure all the fillets are coated. Cover the bowl with plastic wrap and transfer to the refrigerator for 1 hour.

In a separate large mixing bowl add yellow cornmeal, all-purpose flour, cayenne pepper, smoked paprika, Kosher salt, and black pepper, whisk to evenly combine the ingredients.

Set up two sheet pans set up to place the catfish on after they’ve been breaded.

Using a pair of tongs, remove one fillet from the buttermilk marinade allowing the excess drip off before dredging into cornmeal breading mixture.

Note: If you need to add more oil to the skillet after the first two fillets are finished frying, be sure to allow the oil to heat back up to temperature.

In a preheated cast-iron skillet, heat the Canola oil over medium-high heat. You want to have a 1/2 inch of oil in the bottom of the skillet. To know when the oil is hot enough, throw in a pinch of the cornmeal mixture if it bubbles up nicely then the oil is ready. Be sure not to overcrowd the pan and shallow fry the fillets in batches.

Preheat oven to 200-degrees F.

Due to the fact these fillets are large in size, I’m frying them one at a time. Fry for 3 minutes on the first side then flip them over carefully and cook them another 3 minutes or until the fish flakes easily when tested with a fork.

Immediately take them out when their done frying, set them onto a plate lined with a paper towel. Sprinkle the catfish fillet with a little salt and finely chopped Italian flat-leaf parsley. Transfer them to a rimmed baking sheet and into the oven to keep them warm. Repeat the process until all the fillets have been fried.

To serve, spread some of that delicious mayo on each half of the bread, next add the arugula, a thick slice of tomato. Season the tomato with a sprinkling of Kosher salt and pepper to taste. Serve the Spicy Cornmeal Breaded Catfish with Sautéed Lemon Pepper Asparagus and my Coleslaw With Cumin Dressing. Click on the links below for these recipes.

Sautéed Asparagus With Lemon Pepper

Coleslaw With Cumin Dressing

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Salmon Cakes With A Chive Dill Aioli

Salmon Cakes

I’m a huge fan of salmon. Any way you prepare this fish I love salmon.  My Salmon Cakes With A Chive Dill Sauce is Steve and my favorite.

Salmon pairs perfectly with asparagus so that was an obvious choice to go along with my Salmon Cakes. There’s a great recipe for Roasted Asparagus With Lemon Pepper on my site. The link will be posted below. How about Salmon Cake Sliders? Topped with peppery arugula and slices of avocado. These sliders are super delicious.

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Salmon Cakes

 

Prep Time 30 minutes
Inactive Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields: 10 cakes
Equipment: rimmed baking sheet pan, non-stick 12-inch sautè pan, large mixing bowl, 2.25-ounce (the large scoop) cookie dough scoop

Ingredients:
1/2 pound fresh wild salmon
2 tablespoons of olive oil
Kosher salt and freshly cracked black pepper

4 tablespoons of unsalted butter, reserve 2 tablespoons
2 tablespoons of olive oil
1 small red onion small diced
1 1/2 cups small-diced celery (about 4 stalks)
1/2 cup of small diced red bell pepper
1/2 cup small diced yellow bell pepper
1/4 cup minced flat-leaf Italian parsley
1 tablespoon drained capers
1 tablespoon of freshly chopped dill
1 tablespoon of freshly chopped chives
1/2 teaspoon Worcestershire sauce
1 teaspoon of Old Bay seasoning
1 cup bread crumbs
1/2 cup of good mayonnaise
1 tablespoon Dijon mustard
2 large eggs lightly beaten
Garnish with fresh chives

Ingredients For Aioli:
1/2 cup of mayonnaise
1 tablespoon of Dijon mustard
juice 1/2 lemon
1 clove grated garlic
1 tablespoon freshly chopped dill
1 teaspoon of freshly chopped chives
pinch of Kosher salt and freshly cracked black pepper

Directions For Aioli:
In a bowl add the mayo and Dijon mustard. Add the lemon juice, grated garlic, salt, pepper, fresh chopped dill, and fresh chopped chives. Mix all the ingredients together, cover with plastic wrap and chill until ready to use.

Directions:
Preheat the oven to 350-degrees F.
Place the salmon on a sheet pan, skin side down. Drizzle a little olive oil, salt, and pepper, and bake for about 15 to 20 minutes, or just until cooked. When the salmon is done, remove and cover with foil and let rest for another 15 minutes. After the salmon has rested, transfer to the refrigerator until cold. This will allow the salmon to flake and come right away from the skin. You want to flake the salmon in large chunks, you really want to see the salmon throughout the cakes.

In a large sautèpan, on medium-low heat, using 2 tablespoons each of butter and olive oil, add all the veggies, parsley, the seasoning, capers, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon of Kosher salt, and 1/2 teaspoon of fresh ground black pepper. Stirring frequently, sautè for 15 to 20 minutes until soft. Remove from the heat, cool completely.

Flake the chilled salmon into a large bowl. Add the beaten eggs, bread crumbs, mayo, Dijon mustard, the fresh dill, and chopped chives. Next, add the vegetable mixture and mix well.  Cover and chill in the frig for 30 minutes. Using a 2.25-ounce cookie dough scoop, shape into 10 salmon cakes.

Preheat oven to 250-degrees F.

Heat the remaining 2 tablespoons of butter and 2 tablespoons of oil, in a large sautèpan, over medium heat. In batches, add in the salmon cakes and fry 3 minutes on each side, or until golden brown. Line a plate with a paper towel setting the salmon cakes on the plate to drain. Next, transfer the salmon cakes onto a baking sheet pan to keep warm the oven.

Serve the Salmon Cakes With A Chive Dill Aioli Sauce hot. A ramekin filled with Chive Dill Aioli Sauce, and a side of Lemon Pepper Roasted Asparagus.

Serve the Salmon Cake Sliders on buttered toasted buns with arugula and a few avocado slices.

 

Roasted Cauliflower Mash And Roasted Asparagus With Lemon Pepper

 

 

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