Spicy Celeriac | Main | Seattle Foodbloggers

Main

About me

Cooking for Kids

Cookbooks

Recipe Search

2009
  January
2008
  November
  September
  June
  January
2007
  December
  November
  October
  September
  August
  June
  May
  April
  March
  February
  January
2006
  December
  November
  October
  September
  August
  July
  June
  May
  April
  March
  January
2005
  December
  November
  October
  July
  June
  May
  April
  March
  February
  January
2004
  December
  November
  October
  September
  August
  July
  June
  May

 Subscribe with Bloglines

Food Blogs
Food Related
Not Food
Subscribe in NewsGator Online



Add to Google
Scallops & Beets
Apr 11th, 2006

Okay, I'm ready to talk scallops. First of all, I must admit that up to this point scallops have not played a large part in my life. I can probably count on one hand the number of times I've eaten the mighty scallop, and I've never attempted to cook one at home. In fact I've not been very adventurous with seafood in general. Clams, mussels, oysters, crabs, lobsters, squid, and scallops (at least until last week) - these are all things I like but am scared to prepare myself. And none of them are high on the kids' list of 'things we really hope mommy makes for dinner.'

But I tend to experiment on myself a bit when I'm home alone with the kids. I can make them a quesadilla or some noodles and have time to mess around with things that no-one else wants to eat. So when I saw a prominent display of dry sea scallops at the market last week when Jim was out of town I decided to go for it.

Now here is where I admit to feeling quite stupid. Turns out scallops may be among the easiest things to cook, ever. Put scallop in hot pan, turn over. Finish with a pan sauce if you're feeling crazy. I have no idea why I had made it out to be such a big bad thing in my head, but I had. Whatever. I consulted my Mark Bittman book and cooked the scallops in minced garlic and ginger, removed them from the heat after about 5 minutes, and added soy, wine, and water to the pan to make a sauce. The scallops were returned to the pan to warm back up and soak up a bit of the sauce and that was that. They came out tender and silky, just barely cooked through.

So since I can't make a big production out of how to cook a scallop, I'll give you the recipe for the beets I served as a side. I decided to add the capers after reading Clotilde's post on Beet Soup with Walnut Anchovy Paste. I thought the aged cheese and briny capers might give a similar kick to the sweet, earthy beets as provided by the walnut anchovy paste, without having to deal with two scary seafood items in one night. And indeed, they proved to be an excellent foil to the smooth beets and crunchy peppers. I wish I'd had my camera, as this was a lovely meal, but alas Jim had spirited the digital off to Tucson with him. You'll just have to imagine the pearlescent scallops nestled against the shockingly purple and yellow salad. Probably best anyway, as given my camera skills anything I showed you would just be a color study in beige. Perhaps some things are better left to the imagination, or those who can take a good picture. I'll give you a thousand words instead.


Roasted Beet & Yellow Pepper Salad with Capers

3 beets
1 yellow pepper
2 scallions, chopped
1/2 cup basil, chopped
2 tbsp capers, drained
1/4 cup parmigiano reggiano, grated

Dressing
walnut oil
grainy mustard
lemon juice
white wine vinegar (or your favorite vinegar)
salt and pepper


Roast the beets: chop off the greens about an inch above the top of the beet. Prepare two layers of tin foil to create a packet around the beets. Place the beets inside with a generous sprinkling of olive oil. Seal and roast in a hot oven (400 or so) for about an hour. I generally do this as I'm cooking dinner the day before I plan to use the beets, then I just chuck 'em in the fridge still in the foil packet and skin them the next day. Anyway, when the beets are cool enough to handle, slip off their skins and tops.

Chop the beets and yellow pepper into 1 inch pieces and place in a large bowl. Add the chopped scallions, basil, and capers.

Mix the dressing ingredients, adjusting quantities to taste, pour over the salad. Stir to combine and sprinkle the cheese on top.

-Kymm
Print Recipe

Comments

I am going to make this today, I love beets and can find some good already fresh roasted at the store...

-posted by meredith on Apr 13th, 2006
My favorite way to make scallops at home is to poach them for five minutes in white wine & vegetable stock, toss with pasta, & cover with saffron cream sauce. Yummy & takes all of 20 minutes to prepare.

-posted by Heidi on Apr 13th, 2006
Meredith - wonderful, do tell me how it turns out.

Heidi - tell me more about this saffron cream sauce. Somehow I have a feeling anything would taste good blanketed in something like that!

-posted by Kymm on Apr 13th, 2006
This sounds super fantastic. Beets and scallops are two of my very favorite foods. I can't believe I've never enjoyed them together!

-posted by Martha on Apr 18th, 2006
Martha - I think a lot of people have an aversion to beets, and scallops are scary to some as well. Maybe scallops and beets aren't served together often because there's a good chance tasters might not like at least one of the main ingredients. That's the joy of cooking for yourself! You can satisfy your own quirky palate.

-posted by Kymm on Apr 21st, 2006
© 2006, Kimberly Cooperrider | kymmco@excite.com