Sunday, July 24, 2011

Two Enthusiastic Thumbs up

When I first started this little project I had one goal in mind.

No, two.  Two goals in mind.

Wait....three.  Three.  I just thought of a third.

1)  To share my love of food and cooking.

2)  To encourage folks to step outside of their comfort zone and play with their food.

3)  I want to become the next Food Network Star (and become besties with Anne Burrell).

Last night, I experienced the most delightful combination of improvisation, food appreciation, humor and pathos:  a little film called The Trip, starring Steve Coogan and Rob Brydon.  Think if Woody Allen had made Sideways with Brits and set it in northern England rather than Napa.

Do your self a favor.  Whip up a delicious plate of scallops, pour yourself a glass of Gavi, and watch this flick!

Seared Scallops with Grapefruit, Fennel and Yellow Pepper

A super simple dish that will totally impress.  The brightness of the grapefruit is a fantastic complement to the succulent sweet taste of the scallops. If you are not a fan of the grapefruit, substitute oranges.

1 lb.  bay scallops
2 ruby red grapefruit 
1/2 cup fennel, shaved (about 1 small bulb) 
2 Tbl reserved fennel fronds
1/2 yellow pepper, julienned
3 Tbl olive oil
2 Tbl Pernod
salt 'n pepper

In a mixing bowl, toss together the fennel, yellow pepper, and grapefruit.  To prepare the grapefruit, cut off the top and bottom of one grapefruit to help steady that fruit.  Lay one of the flat ends on a cutting board and, using a sharp knife, remove the skin and white pith.  Over the bowl, carefully run your knife between the fruit and the membrane to separate each grapefruit segment, removing any seeds.  Add the juice from the remaining grapefruit and drizzle with olive oil.  Season with salt and pepper and toss to coat. Set aside.

On a cutting board, pat those scallops dry, baby!  Season with salt and pepper.  Get a large saute pan screaming hot and place scallops seasoned side down into the dry pan.  Season the other side.  After three minutes, turn scallops (they should easily release from the pan) and cook for another two minutes.  Remove scallops from pan and immediately de glaze with Pernod.

The delish dish made with oranges.
Plating Bonanza:  nice little mound of relish in center of the plate, top with scallops, and finish with the Pernod love from the pan.

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