Friday, March 29, 2013

Scallops with Rosemary Butter Sauce

A typical Good Friday meal back in Trinidad consisted of some sort of seafood. For my family, it was usually "carite" or "king fish", two types of white fish found just off the coast of the island.  Both of these are similar to tilapia in the sense that their subtle flavor pairs well with a variety of locals spices and preparations.  In keeping with tradition, we will be having seafood this Good Friday- except it will not be fish. I am planning to make this seared scallop recipe with a easy rosemary-butter sauce. In the past I've served this dish with brown rice but this time it will be served on top of grilled polenta slices. Happy Easter!

Scallops with Rosemary Butter Sauce
Serves 2

4 large scallops
salt and ground pepper
2 tbsp oil
1 small shallot, finely minced
1/4 cup white wine
1 tbsp butter
1 tsp fresh rosemary, minced

1. Using paper towels, pat the scallops to remove excess water. Season on each side with salt and pepper.
2. Add the oil to a large skillet over medium high heat. Cook the scallops on each side for 2 to 3 minutes undisturbed. Remove to a serving dish.
3. Lower the heat and add the shallots. Cook for 2 minutes until softened. Add the white wine and stir well to pick up any caramelized bits at the bottom of the skillet. Stir in the butter and chopped rosemary. Pour the sauce of the cooked scallops to serve.

Saturday, March 2, 2013

Clams in Saffron Broth

We are on a seafood spree these days. This is a simple but very delicious recipe for clams in a savory saffron and white wine broth.  Don't forgot to pick up some fresh baguette because you would need some for the broth, which just might be the best part.

Clams in Saffron Broth
1 pinch of saffron threads
1 cup of luke warm water
2 tbsp olive oil
2 shallots, minced
2 garlic cloves minced
1/2 cup white wine
approx. 2 dz small clams, cleaned
1/4 cup chopped parsley

1. Using your finger tips, crumble the saffron threads into the water to make a broth. Set aside
2. Heat the oil in a large skillet. Add the shallots and garlic and cook until lightly browned. Stir in the white wine, scraping up any bits of shallots and garlic that have stuck to the pot as you go.
3. Add the saffron broth and the clams. Stir, cover the pot and cook for approximately 10 minutes until all of the clams have opened. (Discard those that have not.) Sprinkle in the parsley and serve with toasted baguette slices.