Scallops all dressed up
Top Chef judge shares bold, but ‘achievable’ recipes
How often have we dined on something delectable in a restaurant and wondered if we could replicate it at home?
Gail Simmons, a judge on the TV show Top Chef, has made adapting chefs’ dishes for the home cook a project, hence her cookbook Bringing It Home: Favorite Recipes from a Life of Adventurous Eating (Hachette Book Group, $39).
In more than 100 “achievable” recipes, the Canadian-born U.S. food writer demonstrates her years of culinary studies, journalism and travelling.
Generous how-to tips are included with each recipe, and her 15-page introduction gives a useful course on best kitchen tools and pantry supplies.
Simmons, who was born in Toronto, credits the Montreal restaurants she enjoyed during years at McGill University with developing her tastebuds. Mindy Fox, U.S. editor, assisted in producing this book.
SCALLOPS AND PEAS
Serves: 4
1/4 cup (60 mL) finely chopped
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fresh mint
2 tsp (10 mL) freshly grated
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lemon zest (peel)
1 garlic clove, finely chopped
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3 tbsp (45 mL) pine nuts, lightly
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browned (optional)
3 tbsp (45 mL) olive oil
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1 small dry shallot, finely
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chopped (about 3 tbsp/45 mL) 1 lb (454 g) fresh asparagus,
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cut on the diagonal in 1-in. (2.5-cm) lengths
Kosher or coarse salt
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2 cups (8 oz/500 mL) fresh
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or thawed green peas
5 cups (1.25 L) packed baby
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spinach
1 lb (454 g) sea scallops, tough
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muscle removed, patted dry Freshly ground pepper
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1. Mint gremolata: Mix mint, lemon zest and garlic. Set aside.
2. Scallops: In a large heavy or non-stick frying pan, heat 1 tbsp (15 mL) of the oil over medium heat until shimmering. Cook shallot until softened, about 1 minute.
3. Stir in asparagus and 1/4 tsp (1 mL) salt and cook, stirring occasionally, until asparagus is crisp-tender, about 3 minutes. Add peas and cook until tender, 2-3 minutes more. Transfer vegetables to a bowl and keep warm.
4. Heat another tbsp (15 mL) oil in the pan over medium-high heat. Add spinach and 1/4 tsp (1 mL) salt and cook just until wilted, 1-2 minutes. Add to vegetables in bowl.
5. Wipe out pan. Season scallops on both sides with salt and pepper. Heat remaining tbsp (15 mL) oil in pan until hot and cook scallops until bottoms are a golden brown, 2-3 minutes.
6. Turn and cook another 30 to 60 seconds, then transfer to a plate and keep warm.
7. Toss vegetables with 1 tbsp (15 mL) of the mint gremolata, then divide between four warmed serving plates.
8. Top with scallops, sprinkle with remaining gremolata and pine nuts. Drizzle with a little extra oil and serve.