Julie’s Scallops and Linguini

Our sister-in-law, Julie made this dish at home for the professional chef Michel LeBorgne. In his book "No Crying in the Kitchen", he explains how he was horrified when Julie tossed the scallops into the linguini cooking water. His training would have had him sear the scallops, but Julie assured him to 'Relax, Chef Michel!'

Needless to say the dish won his praise, with scallops so buttery, soft, and ensconced in a bed of spicy Asian noodles.

2 cloves garlic

1-inch fresh ginger, peeled and quartered

large palmful cilantro leaves, about 1/2 bunch

juice of 1 lime

2 Tbsp olive oil

1/2 Tbsp Thai fish sauce

dash crushed red pepper flakes, to taste

4 scallions, thinly sliced

1 cup grated carrot, about 1 medium carrot

8 sea scallops

1/2 lb linguini or spaghetti

Pulse the garlic and ginger in a small food processor.

Add the cilantro and pulse coarsely. Turn into a small bowl and add the lime juice, olive oil, fish sauce, red pepper flakes, scallions and carrot.

Stir to mix well - it should have the texture of a fresh salsa.

Bring a medium pot of well-salted water to a boil for the pasta. Cook the pasta about 6 minutes, just about 2 minutes before al-dente. Add scallops to water and cook for just 2 minutes more, to heat through. Reserve a cup of the cooking water and then drain linguini and scallops, and tip into a bowl. Add the cilantro-carrot mixture.

Add a dash of the cooking water and toss to mix well to make a glazed sauce. Tip into a serving bowl and garnish with fresh cilantro leaves.

Serves 2.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...

Cuisine Eric

Search This Blog