Caramel Glazed Scallops - Celebrity Cook Along

Did anyone else feel at a loss when you couldn't get into Blogger on Thursday and Friday? I almost always post Foodie Friday's. This week when I couldn't get into blogger, I had to pass on Foodie Friday. Also, we were camping in the lovely 40 - 50 degree weather this weekend, so no Pink Saturday either!! Then I come home and my Thursday post of From The Good Life is noo where to be found!!! I don't save my posts anywhere else, so it is gone! I've tried before to recreate a post I've lost and just come up with the words.

It's good to be back and I am thrilled to join this month's celebrity cook along over at Happier Than A Pig in Mud features Paula Deen's recipes. I love Paula, she's so entertaining to watch. I've made quite a few of Paula's recipes. My intent was to try a new recipe for this month's event but time just wasn't on my side.




I've made Paula's recipe for Caramel Glazed Sea Scallops several times. I love the way the scallops caramelize with this recipe. This easy preparation makes a beautiful presentation. You can find the original post here!

Cumin Seared Scallop Tacos

I love food tv. I remember years ago when the Food Network was first on the air. A friend of mine in Florida told me about the channel. I couldn't wait until we were able to get the channel in the midwest. Food Network was all about Emeril and Sarah Molten in those days. Now there's more chefs than you can count and there's a sister network, The Cooking Channel. While I don't watch The Cooking Channel as much as Food Network, I do watch some of the programs. One of my favorite shows is Kelsey's Essentials. Kelsey was one of my favorites from the 4th season of Next Food Network Star. Do you have a favorite food tv star?

I am always looking for new and different ways to serve scallops. When I saw the episode where Kelsey prepared these, I knew it was a recipe I wanted to try. I have to admit I didn't make the salsa. I used the salsa we purchased at Whole Foods to go on the Maui Maui we had a few days before. This makes a quick, easy and delicious weeknight dinner!




Cumin Seared Scallop Tacos

Ingredients

* Tomatillo Guacamole, recipe follows
* Cilantro-Lime Rice, recipe follows
* Mango Salsa, recipe follows
* Cumin-Seared Scallop Tacos
* 1 1/4 pounds large sea scallops (about 8)

* 1/4 teaspoon salt
* 1/4 teaspoon ground cumin
* 1 to 2 tablespoons unsalted butter
* 8 (6-inch) corn tortillas

* Tomatillo Guacamole
* 6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
* 3/4 cup coarsely chopped fresh cilantro leaves
* 1 avocado, halved, pitted, peeled and diced
* 1/2 onion, coarsely chopped

* 1/2 jalapeno, coarsely chopped with seeds
* 2 cloves garlic, smashed and quartered
* Juice of 1 lime
* 1 teaspoon ground cumin
* 1 teaspoon salt

* Cilantro-Lime Rice
* 1/2 cup rice
* 5 sprigs fresh cilantro

* 1 cup chicken broth
* Juice of 1 lime

* Mango Salsa
* 1/2 cup diced mango
* 1/2 cup diced tomatoes
* 2 tablespoons minced onion

* 2 tablespoons chopped fresh cilantro
* 2 teaspoons minced Serrano chile
* Zest and juice of 1 lime

Directions
First prepare the tomatillo guacamole, cilantro-lime rice, and mango salsa and set aside.

Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel to remove excess moisture. Season both sides of each scallop with salt, and cumin.

In a large cast iron skillet, melt butter over medium-high heat. Allow the skillet to get as hot as possible without burning the butter.

Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total. Transfer to a platter and quarter.

To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 1 seared and quartered scallop, and top with mango salsa. Repeat with remaining ingredients.
To make guacamole:
Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
To make the rice:
In a small saucepan, bring the rice, cilantro, broth, rice, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.
To make the salsa:
Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.

I am linking this to Tasty Tuesday, Tempt My Tummy Tuesday, Tuesday's at The Table and Tuesday Night Supper Club.

Scallop Stir Fry

Do you have an iPhone? If you do, I would recommend the Martha Stewart Everyday Food app. It's only .99 cents and you are receive a new recipe everyday. The philosophy behind Everday Food is simple, to create simple, healthy recipes. Most of these use ingredients you probably have in your kitchen and can be created in under 30 minutes! For someone who works full time, it's a wonderful tool to have at your fingertips.

We don't have scallops often but enjoy them whenever we do! Of course in the Midwest, our best option is to buy them frozen. I found a bag of Sashimi grade scallops on sale at Aldi.

To increase the veggies, I added broccoli. It's a delicious and easy weeknight supper!

Scallop Stir Fry
Adapted from Martha Stewart Everyday Food

1 tablespoon olive oil
1 pound small sea scallops, side muscle removed
Coarse salt
1 small onion, halved and sliced 1/4 inch thick
1 tablespoon grated peeled fresh ginger
1/2 pound sugar snap peas, trimmed
1/2 pound broccoli
2 tablespoons fresh lime juice
1/2 teaspoon Asian garlic-chili sauce
1/2 cup loosely packed fresh cilantro leaves

Directions
1.In a large (12-inch) nonstick skillet over high heat, warm oil, about 1minute; swirl to coat bottom of pan evenly. Add scallops, flat sides down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to a plate.
2.Reduce heat to medium. Add onion; cook, stirring, until browned, 1 to 2 minutes. Add ginger, sugar snap peas, and 1/2 cup water; cook, stirring occasionally, until peas and broccoli are crisp-tender and water has evaporated, about 3 minutes. Remove from heat.
3.Add scallops, lime juice, chili sauce, and cilantro. Toss to coat. Season with salt, as desired.

I am linking this to Foodie Friday at Designs by Gollum.

Scallops with Citrus and Quinoa

At least every couple of weeks, I try to spend an hour or two sufing the blogsphere. A few weeks ago, I came across Tomatoes on the Vine. Velva's recipes and photographs are lovely and definitely worth a look. I know I've added her blog to my daily reading list.

Earlier this week, I was thrilled to find her recipe for Scallops with Citrus and Quinoa. We had Citrus Glazed Scallops on the cruise. They were delicious and I wanted to find a recipe to try at home.

I've been trying to use Quinoa more often as a side dish. It's a nice change from rice or pasta. Plus it's so good for you. My husband came home tonight and said, "Oh we're having King Wah?". I guess to him it's named after some famous king.

I didn't have the oranges, tangerines or the coriander. I used clementines and omitted the coriander. I don't think it was as citrusy as it might have been but they were still delicious.



Scallops With Citrus And Quinoa
Serves 4
Recipe from Food Network

Ingredients:
3/4 cup quinoa, rinsed well
Kosher salt
3 oranges
4 tangerines
2 tablespoons sugar
1 tablespoon apple cider vinegar
1 teaspoon coriander seeds, crushed
2 tablespoons cold unsalted butter, cut into pieces
1- 1/4 pounds sea scallops, tough foot muscles removed
Freshly ground pepper
1 teasppon extra-virgin olive oil
1 tablespoon chopped fresh parsley

Directions:
1. Combine the quinoa, 2 cups water and 1/2 teaspoon salt in a saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, ntil the water is absorbed, 12 to 14 minutes.

2. Meanwhile, grate 1 teaspoon orange zest, then juice all 3 oranges and the tangerines into a bowl. Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes.

Remove from the heat and whisk in the vinegar, citrus juices, zest, and the coriander. Return to medium heat and boil until thick, about 8 minutes. Remove from the heat and whisk in the butter; keep warm.

3. Season the scallops on one side with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat. Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes. Flip and cook until golden on the other side, 2 to 3 minutes more minutes.

4. Fluff the quinoa with a fork and divide among plates. Top with the scallops, drizzle with the citrus sauce and sprinkle with parsley.

Caramel Glazed Sea Scallops

I like scallops but never make them at home. I watched Paula Deen make this recipe a few months ago and decide it looked like a good first attempt for scallops. I know the key to good scallops is to not over cook them. I was a little concerned because this recipe didn't give a cooking time. These were wonderful! The caramel glaze is a perfect compliment for the scallops.

Caramel Glazed Sea Scallops
Recipe courtesy of Paula Dean

1/2 cup sugar
2 tablespoons vegetable oil
4 tablespoons butter
12 large sea scallops
Salt and freshly ground pepper

Combine oil and butter to saute pan over medium heat. Salt and pepper the scallops and add to the pan. Coat the scallops with the sugar. Allow scallops to brown and caramelize on both sides.

Spoon the glaze over the scallops and serve.




My notes on this recipe: The original recipe called for making a glaze with sugar, water and corn syrup but didn't really state what to do with it. It also said to make in advance and set aside. Mine ended up getting too hard. You don't need it, the glaze they cook in makes plenty.