Photo: The Errant Potter, (c) 2006.
Just click on the photo for mouth-watering detail.
This is the first time that I tried this as a first course. Pan-searing is the most appealing cooking method for scallops as it retains its tender texture, and highlights its sweetness. I enjoyed the results of my first attempt, and I think what made it really good was preparing it right before service. This recipe serves 4-6 six persons.
1 lb fresh scallops, washed in cold water and set on paper towels to drain thoroughly
2 pcs. large Asian pears, peeled,cored and cut into 1/4 inch rounds
1 1/2 cups small bunch fresh watercress,stemmed and rinsed in iced water, drained thoroughly
2 Tbs virgin olive oil
sea salt and fresh ground pepper to taste
pinch of harissa powder
2 Tbs fresh cilantro leaves, washed, stemmed, and coarsely chopped
Lemongrass vinaigrette:
1/3 cup olive oil
2 stalks fresh lemongrass, peeled and sliced thinly (use soft white portions and discard the rest of the stalk)
3 Tbs champagne vinegar or good wine vinegar
salt and pepper to taste
Prepare the lemongrass vinaigrette ahead of time. I got this idea from the excellent chef Conrad Gallagher, who made a similar vinaigrette and featured it in his book,
One Pot Wonders.
Preparing the Lemongrass vinaigretteHeat the olive oil in a small and thick saucepan, and add the lemongrass. Set heat to low medium and allow the lemongrass to simmer in the oil for 10-15 minutes. Watch closely and ensure that heat remains low. Remove from heat when lemongrass pieces are crisp and oil attains a golden yellow color. Allow to cool for 15 minutes. Strain the oil when cool. Add the champagne vinegar, and whisk. Season with sea salt and freshly cracked black pepper to taste. Set aside.
Preparing the ScallopsHeat a shallow a thick and shallow pan on medium high heat , and add olive oil. Place scallops on the heated pan and allow enough space between the scallops to prevent steaming. Sear for 3-5 minutes or until seared side is golden and crusty. Turn over and sear the other side. Set aside on a plate and keep warm. De-glaze pan by adding some good white wine, a third of a cup maybe and a dab of unsalted butter. Stir in high heat and reduce until nice and thick.
Composing the SaladArrange salad by spreading watercress on the plate, and placing the first piece of pear round in the center of the greens. Top with a piece of scallop, alternate with another piece of sliced pear, then a scallop, a third piece of pear and another scallop, then top with a small pear round. Sprinkle with some chopped cilantro, and spoon over the lemongrass vinaigrette in the center. Allow vinaigrette to drip into the greens. Spoon a bit of the pan glaze into the center of composed salad. Sprinkle with a bit of sea salt, ground pepper, and a dusting of harissa powder.
Serve with your choice of crisp, dry white wine. A good bottle of Riesling or Chenin Blanc, or even a dry, citrusy New Zealand Sauvignon Blanc will pair well with this delightful plate of treat.
Top: The stone mantle aglow with softly lit tapers.
Photo: The Errant Potter, (c) 2006.
The cooking frenzy is on. The kitchen was busy late in the afternoon, and just when I figured things would be running as planned, drama happens. Sometime in the late afternoon when I had to run errands, I prepped the chickens and fired up the oven. I figured I can leave the chickens nicely tucked and broiling in the oven. I spent a good couple hours looking for lamb and fixing for the Christmas Day dinner tomorrow. I returned home shortly with a good hunk of Egyptian Roumy cheese, Moroccan, Nicoise and Kalamata olives and a wonderful bunch of haricot verts. As I parked, I heard the alarms in the house bleat and blare. I ran and opened the door and the entire house was filled with smoke. Holy shit, this will be major smoke damage to the couture collection! Just kidding. But the vent fans whined helplessly as the oven billowed. The fat dripped and flowed to the bottom of the oven and set it on fire. My roommate frantically shoved wet towels and cleaned up as fast as the fat dripped, and luckily, with great succes. Windows and doors shut against the winter cold were flung open, and the scent of broiling fowl chased out of the front door. Once the kitchen cleared of smoke, we returned to the routine like nothing happened. My roommate was so unnerved that he dumped a triple shot of tequila to his steaming cup of mulled sugar cane and tamarinds.
Late this afternoon, I was in the living room putting up the Christmas tree, untangling the lights and fumbling with the glass ornaments. It was getting dim, but I was too engrossed with my task to bother with the lights. I quickly stole a glance out of the window and caught a glimpse of the fading light at dusk. The horizon was ablaze in fiery gold, hints of saffron and mauve, against a pale gray sky. The wispy clouds set the eyes towards the settling sun. At once a sight to behold, yet eerie. It reminded me of the skies of Mordor from the Lord of the Rings. I whipped out my camera and clicked furiously, hoping to beat the fast sinking sun. The city lay beneath this awe-inspiring scene, seemingly oblivious to the curious sight above it. The city does not even know the sun is fading away, and my eyes caught nothing of the twinkling city lights.
Moments later, the sun left only a hint of where it has been, with a fierce band of golden light, slowly blanketed by a swath of clouds. The city sparkled softly with lights. The first night of winter has finally arrived. It is three days before Christmas and this is the view that we will take in from our window as we keep ourselves warm against the unusually bone-chilling winter cold.When I see sights such as this one, it brings me back to the thought that this planet has its own way of bringing comfort. Light show, anyone?
