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Archive for July 27, 2013

RECIPE: Seared Scallop Salad

Seared scallop salad: a first or main course.
Photo and recipe courtesy Pom Wonderful.

 

Every Saturday morning, we head out to our local farmers market, always stopping at the fishmonger’s booth for fresh scallops. We love them cooked or raw. In fact, we have to restrain ourselves from nibbling up the raw scallops for lunch so we’ll have enough for the evening’s recipe.

Here’s how we’ll be making them tonight, as a first course. The salad has a sprightly soy-ginger dressing.

RECIPE: SEARED SCALLOP SALAD

Ingredients For 4 Main Servings

For The Scallops

  • 1-1/2 pounds large sea scallops
  • 2 tablespoons olive or vegetable oil
  • 1 clove garlic, crushed
  • 1 teaspoon fresh ginger, grated
  • Salt, pepper and paprika to taste
  • Ingredients For The Salad

  • 1/4 cup arils from 1 pomegranate
  • 6-8 cups mixed greens
  • 1/2 cup cucumber slices
  • 1 cup cherry tomatoes
  •  

    Ingredients For The Soy-Ginger Dressing

  • Juice from 2 pomegranates, or 1/2 cup
    pomegranate juice
  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon salt
  •  
    Preparation

    1. SCORE 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water, to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and place the arils in a separate bowl. Reserve 1/4 cup of the arils for the salad; refrigerate or freeze the remaining arils for another use.

    2. PREPARE soy-ginger dressing: Mix all of the dressing ingredients with a whisk or in a blender.

     

    Soy-ginger salad dressing. Photo courtesy Pom Wonderful.

     

    3. MIX 1 tablespoon olive or vegetable oil, salt, pepper, paprika, garlic and 1 teaspoon ginger in a bowl; toss with scallops.

    4. HEAT 1 tablespoon olive or vegetable oil in a large skillet. Place scallops in the skillet in a single layer. Cook without turning until the underside is crispy brown and then turn. Sear in batches if necessary.

    5. COVER scallops, set aside and keep warm while preparing the salad.

    6. ARRANGE greens on 4 dinner plates, top with cucumbers and tomatoes. Divide the scallops onto each plate; garnish with arils. Serve with dressing.
     
    FIND MORE OF OUR FAVORITE SALAD RECIPES.

      

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    TIP OF THE DAY: Roasted Baby Potatoes With Dipping Sauce

    Potato lovers: This recipe’s for you. Photo
    courtesy PotatoGoodness.com.

     

    Many people enjoy chips and dip, pretzels and dip, raw vegetables and dip. But how about roasted potatoes and dip?

    This recipe, from PotatoGoodness.com, can be enjoyed as a first course, a side, a snack, or with a casual beer or glass of wine. Mini potatoes—meaning any variety that consists of one or two bites, like fingerlings—are roasted, then served with a ramekin of dip.

    If you can’t find miniature potatoes, use the smallest you can find and cut them in half prior to roasting. Leave the skins on.

    You can use just about anything for the dip (one Nibbler here would be just as happy dipping the potatoes into melted butter, as with lobster). There’s a list of options below, as well as a “skinny sauce” from Potato Goodness, the recipe site from the U.S. Potato Board. If it works for you, serve more than one type of dip.

     

    RECIPE: Roasted Mini Potatoes With Dipping Sauce

    Ingredients For 4-6 First Courses Or Sides

    For The Potato Bites

  • 1-1/2 pounds mini potatoes, such as fingerlings, skins on
  • 2 tablespoons olive oil
  • 2 teaspoons coarse kosher salt
  •  

    For the Skinny Come Back Sauce

  • 1/2 cup nonfat plain Greek yogurt
  • 1 tablespoon ketchup
  • 1-1/2 teaspoons prepared horseradish
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon ground cumin
  •  

    Bite-size Russian Banana potatoes. Photo courtesy Idaho Potato Commission.

    Preparation

    1. PREHEAT the oven 400°F. Scrub potatoes and dry thoroughly. Cut into 2-inch chunks if they are not bite-size or leave whole if they are small.

    2. ADD potatoes to a bowl and coat with the oil; toss to coat all sides. Pour onto a baking sheet and spread potatoes out so they are not touching. Sprinkle the salt evenly over potatoes. Roast for 20 to 25 minutes, or until fork tender.

    3. MAKE the Skinny Comeback Sauce: Combine ingredients in a medium bowl and whisk together until well combined. Pour the sauce into an airtight container and refrigerate until ready to serve. The sauce can be made a day ahead and will keep for 2 weeks in the refrigerator.

    4. PLACE the sauce into a dipping bowl or individual ramekins and serve. We serve the sauce at the same temperature as the potatoes: room temperature or warmed for 15 seconds in the microwave.
     
    SAUCE OPTIONS

  • Aïoli/Flavored Mayonnaise
  • Artichoke Dip
  • Chutney-Yogurt Dip
  • Cheese Dip/Fondue
  • Olive Oil With Herbs (bread dippers)
  • Pesto (recipe)
  • Ranch Dressing (buttermilk, sour cream, yogurt, mayonnaise, minced green onion, garlic powder and other seasonings)
  • Salsa
  • Spinach Dip
  • Tartar Sauce
  • Tomato Sauce (Arrabbiata, Marinara, etc.)
  • Sour Cream, Greek Yogurt & Chives Or Green Onions or Raita/Tzatziki (yogurt cucumber sauce—recipe)
  • Vinaigrette
  •  
    On the less familiar side, we enjoy:

  • Bagna càuda, a warm dipping sauce from the Piedmont region of Italy, made from garlic, anchovies and olive oil oil and butter (recipe), commonly served vegetables
  •  
    Have we left out one of your favorites? Let us know!

      

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