Seafood

Grilled Scallops with Pepper Citrus Salsa

 

Getting Started

What You’ll Need

  • 1 pound Sea Scallops
  • 3-4 tablespoons melted butter
  • Salt to taste
  • 1 lime
  • 1 lemon
  • 1 half of a fresh orange
  • 1/2 cup fresh pineapple (chopped)
  • 1 medium size ripe tomato (chopped)
  • 1/2 cup onions (chopped)
  • 3 tablespoons mined fresh parsley
  • 2-3 sprigs fresh mint (optional)
  • 1 tablespoon dried chili pepper flakes
  • OR 1-2 tablespoons fresh chillies
  • 1/2 teaspoon salt

Method

1

In a medium size mixing bowl chop onions, tomatoes and pineapple; add the juice and zest from the lemon, lime

and orange. Gently stir in the parsley, add salt and peppers; toss mint sprigs into salsa; place in an airtight container and chill. Toss salsa several times while chilling and before serving.

2

Drizzle some of the melted butter on scallops and salt; grill scallops at 425 degrees for 3-4 minutes on both sides; brushing with the additional melted butter. Scallops should be opaque when done.

3

Plate scallops on a bed of lettuce leaves or shredded cabbage and top with the Citrus Salsa. Serve immediately


Salsa is best when made ahead; store in refrigerator up to 24 hours

Grilled Scallops with Pepper Citrus Salsa Read More »

2 Swordfish fillets (about 1 inch thick)
salt and pepper
2 teaspoons chili powder
1 teaspoon coriander powder
4 tablespoons lemon extra virgin olive oil
3 tablespoons chopped fresh parsley + leaves for garnish
3 tablespoons soft butter
splash of white wine
1 medium size spaghetti squash
2-3 Campari tomatoes sliced or chopped
1 tablespoon capers
Place fish fillets in a container; salt and pepper to taste and sprinkle each side of the filets with the chili powder, coriander and drizzle the oil over the fillets.  Cover with a lid and place in the refrigerator for 1-2 hours to absorb the flavors. (Flipping the container on occasion to allow all the seasonings and oil to cover them)
Mix the parsley and butter together and set aside
Heat oven to 350 degrees
Cut the squash in half (length way) scoop out the seeds and place the squash in a shallow baking dish with about 1/2 inch of water and bake for 45-50 minutes till the squash is soft
When soft, remove from the oven and with a fork shred the squash (length way) into spaghetti like noodles; place on a serving plate
Heat about 2 tablespoons of the butter mixture in a skillet over medium high heat. Place the fillets in the pan and cook for about 3 minutes per side. Remove the fillets and place on top of the squash.  Drop the remaining butter mixture on top. Deglaze the pan with a splash of white wine and pour over the fillets.
Garnish with the capers, parsley leaves and tomatoes
Serves 2
(Can be easily doubled)
Note: For a softer tomato, add them to the pan for a few minutes before deglazing.

Sword Fish with Spaghetti Squash and Tomatoes Read More »

I just had to share this recipe for scallops.
Recipe is by  Marcela Vallodolid.
I usually end of changing things in a recipe but this one works just as it is.
Photo by The Gourmet Farm Girl

  • 1/4 cup plus 1 tablespoon olive oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon crushed dried red chile flakes
  • 4 cloves garlic, minced
  • 1 pound jumbo sea scallops (12 to 15)
  • Salt and freshly ground black pepper
  • Lime wedges, for serving

    In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.

    Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.

Cilantro Scallops Read More »

Mussels with Pasta, Fresh Spinach and Cheese

By The Gourmet Farm Girl

Mussels with Pasta, Fresh Spinach and Cheese
By The Gourmet Farm Girl

2 servings of fettuccine pasta cooked
1 tablespoon butter
1-2 tablespoons extra virgin olive oil
3-4 cloves garlic minced
1 quart chicken stock
1/2 teaspoon dried basil leaves
1 teaspoon dried parsley
1/2 teaspoon cracked black pepper
1 1/2 pounds fresh mussels
1 cup fresh spinach (packed)
1/2 cup shredded Italian blend cheese
pinch of dried red pepper flakes

Cook pasta according to package directions for al dente; drain and set aside

In a deep skillet melt the butter and oil together over medium heat; saute the garlic for 30-40 seconds till just fragrant. Add the chicken stock, basil, parsley and pepper. Bring the broth to a boil; add the mussels. Cover and cook for 2-3 minutes till mussels open, discard any that do not open.
Stir in the pasta and fresh spinach, cover and steam on low heat for 1-2 minutes. Remove from heat and top with the cheese blend and pepper flakes. Serve with some crusty bread for dipping.

Serves 4-5

Note: whole wheat, spinach pasta or herb flavored pasta like rosemary, basil or garlic would work well with this recipe.

Cook pasta according to package directions for al dente; drain and set aside

In a deep skillet melt the butter and oil together over medium heat; saute the garlic for 30-40 seconds till just fragrant. Add the chicken stock, basil, parsley and pepper. Bring the broth to a boil; add the mussels. Cover and cook for 2-3 minutes till mussels open, discard any that do not open.

Stir in the pasta and fresh spinach, cover and steam on low heat for 1-2 minutes.  Remove from heat and top with the cheese blend and pepper flakes. Serve with some crusty bread for dipping.

Serves 4-5

Note: whole wheat, spinach pasta or herb flavored pasta like rosemary, basil or garlic would work well with this recipe.

Show Me Your Mussels… Read More »

When growing up on the farm I never imagined eating fresh scallops baked in sea shells. Seafood was hard to find unless you made a special trip to a large grocery that carried frozen seafood’s .
  We cooked a lot of Lake Erie Perch, Walleye and Catfish.
  
These Shells are from Morty Knife Company  
These beautiful sea shells can be purchased at Fish Markets or online. They come in a variety of shapes and sizes and can be washed and reused.
   
Here is my recipe using fresh Sea Scallops
Baked Scallops on Sea Shells
By The Gourmet Farm Girl
4 Tablespoons butter + additional for on top
1/2 teaspoon granulated garlic
1/4 teaspoon Chile powder
1/2 cup Panko breadcrumbs

1 pound fresh Sea Scallops (or frozen and thawed)
Note: you will need 3 large scallops for each shell
make sure the scallops are blotted dry with a paper towel
1 fresh lemon cut into wedges
1 small block of Gruyere  cheese
Preheat oven to 375 degrees
In a medium size sauté pan over medium heat, melt the butter. Brush each shell lightly with some of the melted butter. Add the garlic, Chile powder and bread crumbs to the butter and toast lightly; about 1 minute.
Place one tablespoon  of the crumb mixture on each shell; place three scallops on top of crumbs; squeeze a small amount of lemon juice on top of the scallops. Finish with another tablespoon of the crumbs on top; followed with a small pat of butter.   
Bake for 20-25 minutes or till the scallops are opaque; remove from oven and top with slivers of  cheese; return to the oven broiler for 1 minutes or less till cheese is melted
Garnish with a fresh flat leaf parsley
 
Serves 4
ENJOY!

She Made Sea Shells… Read More »
Seasoned Swordfish with Spaghetti Squash and
Campari Tomatoes
By The Gourmet Farm Girl
 
 
 
2 Swordfish fillets (about 1 inch thick)
salt and pepper
2 teaspoons chili powder
1 teaspoon coriander powder
4 tablespoons lemon extra virgin olive oil
3 tablespoons chopped fresh parsley + leaves for garnish
3 tablespoons soft butter
splash of white wine
1 medium size spaghetti squash
2-3 Campari tomatoes sliced or chopped
1 tablespoon capers
 
 
Place fish fillets in a container; salt and pepper to taste and sprinkle each side of the filets with the chili powder, coriander and drizzle the oil over the fillets.  Cover with a lid and place in the refrigerator for 1-2 hours to season up. Flipping the container on occasion to allow all the seasonings and oil to cover them.
 
Mix the parsley and butter together and set aside
 
Heat oven to 350 degrees
 
Cut the squash in half (length way) scoop out the seeds and place the squash in a shallow baking dish with about 1/2 inch of water and bake for 45-50 minutes till the squash is soft
When soft; remove from the oven and with a fork shred the squash (length way) into spaghetti like noodles; place on a serving plate
 
Heat about 2 tablespoons of the butter mixture in a skillet over medium high heat. Place the fillets in the pan and cook for about 3 minutes per side. Remove the fillets and place on top of the squash.  Drop the remaining butter mixture on top. Deglaze the pan with a splash of white wine and pour over the fillets.
 
Garnish with the capers, parsley leaves and tomatoes
 
 
Serves 2
(Can be easily doubled)
 
Note: For a softer tomato, add them to the pan for a few minutes before deglazing.
 
 
 
 


Lent Recipe… Read More »

 
Lobster Chowder with Grilled Corn, Fresh
Tomatoes and Basil
By The Gourmet Farm Girl

4- slices smoked bacon chopped
2 stalks of chopped celery and a few light green celery leaves (chopped)
1 small chopped onion
3 cloves garlic minced
2 quarts chicken stock
8 medium sized Russet potatoes chopped into bite size pieces
(skins can be left on if desired) 3 bay leaves4 -5 medium size fresh picked sweet corn
2 Tablespoons butter
1 pint half and half
2 Tablespoons cornstarch dissolved in one oz. cold water
2 cups cooked lobster meat
*Note-cook fresh lobster the day before and reserve the meat or pick up cooked lobster from your fish monger.
2 medium size fresh tomatoes chopped
Small bunch fresh basil
Cracked black pepper

In a large stock pot over medium heat brown the bacon till crisp; remove the bacon pieces from the grease and drain on a paper towel; reserve the bacon fat in the pan. Add the chopped celery, onions and garlic. Sauté for 8-10 minutes till soft and fragrant.
 

Add the  chicken stock, potatoes and bay leaves; reduce heat to simmer and cook for 20-30 minutes. Stir often smashing a few of the potatoes against the side of the pan as they simmer. (This will help to thicken the broth)

While soup cooks; husk the sweet corn and remove silks. Brush each ear with melted butter and place on a 450 degree grill for 10-15 minutes till cooked through and slightly charred.

Remove from heat and cool; cut kernels off and add to the chowder ; add the half and half and butter

Whisk together the corn starch and cold water; stir into soup; simmer for an additional 5-6 minutes stirring often till the chowder thickens; add the bacon pieces and lobster meat. Gently stir together; simmer for 1-2 minutes; do not overcook or lobster meat can get tough.
Garnish with fresh chopped tomatoes, chopped basil and cracked black pepper.
Serves 6-8
 

Fall Supper that Tastes like Summer… Read More »
Lemon Poached Salmon over Whole Wheat Linguine
 with Asparagus and Capers 
By The Gourmet Farm Girl
 
 
 
2 serving portion of whole wheat linguine
3-4 tablespoons of Lemon Infused Extra Virgin olive oil + one extra
3 cloves garlic minced
Salt and pepper
2 medium size salmon fillets
1/2 lemon juiced and zested
1/4 cup white wine
8-10 asparagus spears (balanced)
1 cup fresh spinach (packed)
1-2 tablespoons capers
Cilantro for garnish
 
 
In a large stock pot bring to boil 4 quarts salted water; cook pasta according to package directions for al dente.
 
Meanwhile, pour the 3-4 tablespoons oil into a medium size skillet over medium high heat and saute the garlic till just fragrant; about a minute.
 
Drain the pasta and transfer to a large bowl; pour the garlic oil over the pasta; salt and pepper lightly and toss to coat; set aside.

Blanch the asparagus; set aside

 
Place the salmon in the same skillet along with the additional tablespoon of oil, salt and pepper each fillet; cook the salmon for about 2-3 minutes; flip salmon over,  add the lemon and wine; cover with a tilted lid for an additional 2-3 minutes till cooked through and flaky. Note: Salmon can be a little pink in the middle   
 
Place the spinach on a large serving platter, top with the pasta and then the salmon fillets. Pour the liquid from the skillet over the entire platter; top with the asparagus and garnish with capers and fresh cilantro.
 
Serves 2-3


All on one plate… Read More »

Looking for a green theme appetizer for your St. Patrick’s Party? Get the green from spinach and peas in this pesto and top off these little bites with green pistachios   
 
Smoked Salmon and Spinach Pesto
 with Honey and Pistachios
By The gourmet Farm Girl
 
 
1/2 head of garlic (roasted)
2 cups fresh spinach
1/2 cup frozen peas (thawed)
1 tablespoon lemon juice
1 teaspoon course salt
1/2 teaspoon cracked black pepper
3 tablespoons extra virgin olive oil
1 cup smoked salmon pieces
1/4 cup shelled pistachios 
4 slices rye bread (lightly toasted)
   and sliced into bite size pieces
5-6 tablespoons Local Honey
       more if desired
 
 
Drizzle the garlic with a small amount of oil and wrap in foil. Bake for 15-20 minutes at 350 degrees till soft and fragrant; remove and allow to cool. When cool enough to handle remove 4-5 cloves.
 
In a food processor pulse several times 5-6 garlic cloves with the spinach, peas, lemon juice, salt and pepper. Gradually add the oil and pulse again till just blended.
 
Spread the pesto onto each piece of rye toast, top with a few pieces of salmon and a couple of pistachios. Drizzle the honey over the entire plate and serve.
 
Note: *Extra pesto can be frozen.
          *Crackers work well in place of the rye toast.
          * For extra flavor grate some Parmesan cheese over the top 
 
Serves 6-8
 
 


St. Patrick’s Appetizer… Read More »
Grilled Salmon
By The Gourmet Farm Girl 
2 pounds Salmon or Steelhead Trout Fillets (4 pieces) with skin

The Gourmet Farm Girl BBQ Rub (or your favorite)
The Gourmet Farm Girl Mission Extra Virgin Olive Oil (or you favorite)

Preheat grill to 425 degrees

This recipe can be done in a oven proof skillet (an iron skillet is best) as well as the grill. Just follow the instructions as if you were grilling.

Sprinkle seasoning over each fillet; drizzle with oil. Place the fillets skin side up on a hot well oiled grill to form grill marks. Cook fish for 3-4 minutes (do not move the fillets during this time, they will loosen on their own) when fish is ready to flip, turn to skin side down and continue to cook for 2-3 minutes until flaky.

Remove and plate; cover with foil allow to rest for 1-2 minutes before serving

Serves 4-5

Easy and Delicious… Read More »