Scallops with Fig-Balsamic Glaze, served with oven-roasted asparagus and shaved Manchego cheese (Apologies for the bad iphone photo, I was hungry.)
Scallops are simply wonderful for a quick meal – they only take a few minutes to cook and there are many simple ways to serve them. I love them seared and served on a bed of creamy risotto and roasted asparagus, with a trickle of balsamic glaze over the top. This is the essence of that dish, without the added carbs from the rice. The sweetness of the glaze complements the scallops as well as the asparagus, and the salty bite from the cheese keeps in in balance. We scarfed it down in no time – so I’m having to make do with this quickly snapped iphone photo!
Be sure to buy the plump sea scallops for this recipe. Also, look for “dry packed” or “chemical free” scallops because scallops are often soaked in a phosphate solution that whitens them and makes them absorb more liquid, increasing their weight by as much as 30 percent. This phosphate solution is a common ingredient in soaps and detergents, so any scallops soaked in that solution may have a soap-like flavor. We don’t want that, so go for the best quality scallops.
To get a nice sear on the scallops, make sure they are dry before plopping them in the hot skillet. I blot them dry with paper toweling and let them rest on a paper towel just prior to cooking them.
Ingredients (amounts are approximate):
- 10 sea scallops (or 4-5 per adult)
- Kosher or sea salt, freshly ground black pepper
- 1-2 tablespoons oil, suitable for high heat cooking (I like coconut oil for this recipe)
- 1-2 tablespoons minced shallot
- ~1/4 cup balsamic vinegar
- 2 tablespoons fig jam or preserves
- ~1/4 cup light broth or water (seafood stock would be ideal, but water is okay)
- 1-2 tablespoons butter
Dry scallops with paper towels and season with salt and pepper. Place a thin layer of oil in a heavy skillet and heat over medium high heat until shimmering-hot. Place the scallops in the oil and sear for about 2 minutes on each side until nicely browned. Do not crowd the pan or the scallops will steam instead of searing (cook in 2 batches if necessary).
Move the cooked scallops to a plate and set aside. Reduce the heat under the pan, and add a little more oil to the pan if needed. Add the minced shallot and cook, stirring, for about one minute. Pour in the balsamic vinegar and broth. Using a wooden spoon, stir and scrape at the bottom of the pan to loosen the fond (browned bits). Stir in the fig jam. Allow the sauce to reduce for a few minutes, until it is a rich glaze in the pan – but be careful not to let it dry out or burn. Remove from heat and whisk in the butter.
Add the scallops back to the pan briefly to reheat, turning them to coat in the glaze. Serve hot with roasted asparagus and a few shavings of Manchego cheese (or Parmesan).
[To oven-roast the asparagus, preheat oven to 400F. Trim the ends from the asparagus and place in a shallow roasting pan. Toss with a little olive oil (or oil of choice) to coat, and sprinkle with salt and pepper. Roast for 12-15 minutes, shaking pan occasionally for more even browning.]
Got your skinny tie and Members Only jacket, because we’re going back to 1979! Actually, these are both new releases from two of the leading lights of power pop, that infectious blend of the Beatles and perhaps The Who. First up is the reissue of two albums by 20/20: 20/20/Look Out!
Shoes were primo power pop indeed, and 18 years after their last release, they have come out with Ignition
for my Kindle and absolutely loved it. Reedy’s triumph over bland, bad for you chain restaurant food is equal parts hilarious and thought provoking. From trying to eat local or her despair over a favorite breakfast place actually being a chain, she keep you amused while laying out just why you don’t want to eat at the Olive Garden ever again. Wonderful!
, the last truly great record by the Rolling Stones. From “Beast of Burden” to “Shattered”, I must own 3 or 4 copies of this, but this reissue, with a second disc featuring 12 songs left off the original, is a must have. Gonna be great listening to this while we have a food hangover from all these treats!
from Jon Hassell. His use of electronically treated instruments (including his trumpet), and experiments in world music make Hassell a unique listen. This one has elements of the work he did with Eno, while maintaining a solid groove throughout.
including Keb Mo’ and Taj Mahal from the US, Toumani Diabate from the Middle East, Stephen Marley, and the incredible Tinariwen from Africa. What makes this project so fascinating is, this music is performed in various places around the world, often simultaneously- on original material as well as “Gimmie Shelter”, the Bob Marley classic “3 Little Birds” and more. An uplifting experience indeed!
Although not as sweet as the ham, the new Paul Simon album, 
is nearly as tasty. Reunited with producer Phil Ramone, Simon sounds energized and tuneful as ever here, with standout cuts being “Getting Ready for Christmas Day” and “The Afterlife”.
