Last night I thought I would be brave and cook scallops. I normally stay away from scallops for two reasons: the first is that it is very easy to overcook and then they end up rubbery, and the second is that many scallops are not really from a shellfish, but are punched from fish cheeks.
Looking through my Deen Family Cookbook, I found a Paula Deen recipe for Seared Scallops with Pineapple-Cucumber Salsa on page 156. I put both of my scallop concerns aside, went ahead, and purchased about two pounds from Costco. I also had to pick up some pineapple, a jalapeno pepper, and a cucumber for the recipe.
The meal only took about 30 minutes to prepare. The first step was to fix the salsa by chopping pineapple, the cucumber, one-half a red onion, the jalapeno pepper, and some fresh parsley. This was all mixed in a bowl and then I added the zest and juice from one-half a lime. I added a little salt and pepper and tried the taste. It was a little too hot, so I chopped and added another wedge of pineapple and mixed it all up and it tasted much better. The recipe calls for cilantro instead of the parsley, but I don’t care for cilantro. I also didn’t add the hot sauce as the onion and jalapeno added enough fire to the mixture.
I washed and dried the scallops, then sprinkled on a little salt a pepper. I heated a little olive oil in my large frying pan over medium high heat then added the scallops to the pan. Paula recommends cooking the scallops for two to three minutes a side until golden brown. After three minutes I turned each scallop over and found that the ones near the outside of the pan were browning, but those in the center were sautéing. I moved all the scallops so they were near the outside edge of the pan. I might have used too large a gas burner so the middle of the pan was not getting as much heat. I also cooked the scallops just a little longer than recommended to make sure they cooked all the way through.
We enjoyed a wonderful dinner of scallops, pineapple-cucumber salsa and sliced tomato. The scallops were cooked to perfection and very tender. The salsa had a nice contrast of cool from the pineapple and cucumber to the heat of the jalapeno. I added the tomatoes for a nice addition of color to the plate.
I highly recommend this recipe and we will use it again. Now I need to find another similar recipe so we can use the leftover salsa.
Adventures In Food: Author: Kerry Howell
Tuesday, February 23, 2010
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