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Posts Tagged ‘bay scallop’

We had some Chinese wonton noodles in the fridge that were starting to get a little dry the other night, so I had to use them up before they became worthless. Yuki requested something with a Chinese black bean sauce. She thought I was going to use the prepared fermented black bean sauce that you can get at any grocery store, but I decided that I wanted to make my own this time. As much as I like the prepared fermented black beans, this sauce turned out fantastic!

To make the sauce I used 1/2 teaspoon of dried oregano, 1/2 teaspoon sugar, 1/2 teaspoon cumin, the rind of 1 orange grated, about 1 inch of ginger grated, 3 garlic cloves grated, 14 ounce can of black beans drained and rinsed, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 2 tablespoons of peanut oil.

I heated up a pan and then poured in the peanut oil. I added the ginger and beans and let them cook down for about 1 minute. Then, I added everything else. I made sure it was all mixed thoroughly and let it cook down for about 2 more minutes. I covered the pan and set it aside off the heat while I got everything else ready.

For the rest of the dish I used 1 carrot diced, 4 shiitake diced, 2 Japanese eggplants diced, 1 bunch of green onions sliced, about 3 tablespoons of cilantro chopped, 1 pound of bay scallops, and 4 portions of Chinese wonton noodles.

While my water was boiling for the noodles I heated up my large skillet and poured in another tablespoon of peanut oil. I sautéed the carrot, green onions, and shiitake for about 3 minutes and then added the eggplant. I let the eggplant go for another 3 minutes. At this point my water was boiling so I dropped the noodles in. They weren’t dry noodles, so they only needed 2 minutes. I drained them, setting aside 1/2 cup of the water, and then rinsed them with cold water. After that I dumped my scallops into the skillet and let them cook for about 5 minutes allowing them to release their liquid. Then, I added the black bean sauce in and a little of the noodle water to keep it from getting too thick. I added the noodles and cilantro then tossed it around real well. That’s about all, I served it up and we ate it down!

I will say that this was not the best use for this type of noodle. It is a very starchy noodle and they clump together very easily. While the flavor was great, wonton noodles are better served in a noodle soup. An Italian pasta would have worked a little better texture-wise. No complaints though, it was a tasty dish and I will definitely use this black bean recipe for other applications in the future.

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A couple of nights ago I made Paella for dinner. My mom came back to town so I had to make something to feed 5 adults. This recipe was actually enough for 6, so I have a little leftover in the fridge. That’ll most likely be my lunch once I’m done with this post.

I’ve made Paella a few times before, and it always turns out pretty good, but I’m up for some good advice on how to make a dish better whenever someone can give me a good tip. It turns out that Mike Isabella and Antonia Lofaso from Top Chef were doing a cooking demo in the Whole Foods parking lot. Besides getting autographs Mike told me that the best way to make Paella is to let everything sit over medium heat for about 10-15 minutes once you have all of the ingredients mixed in. People usually get the inclination to keep mixing things around, but by letting it sit you’ll get that nice crusty rice at the bottom that makes Paella a special dish. So, that’s what I did.

My ingredients included 1 cup of frozen peas thawed, 1/2 pound bay scallops, 1/2 cup chopped parsley, 2 of those smoked chorizo sliced, 3 skinless chicken thighs chopped, a 14oz can of diced tomatoes, 2 teaspoons of paprika, 1/2 orange bell pepper diced, 1/2 yellow bell pepper diced, 1/2 red bell pepper diced (wasn’t in the pic, last minute decision), 1/2 onion diced, 1 cup chicken stock (pic shows 2, only used one), 2 cups of sushi rice rinsed (any kind of short-grain rice will work), a large pinch of saffron, and 3 garlic cloves minced.

I started off by heating up my large skillet and then pouring in 2 tablespoons of olive oil. I added the garlic and then 30 seconds later the onion. About 3 or 4 minutes after that I dumped in the peppers and let that go for another 3 or 4 minutes. Then I added the chicken and let it cook for about 4 more minutes before adding the chorizo. Once the chorizo started to get a little color, you guessed it, 3 or 4 minutes, I added the rice. It’s important to get every grain of rice coated in the hot oil so that it toasts a little bit. That helps get the toothsome texture you want in a good Paella.

Then I poured in the can of tomatoes with the liquid. Oh, I forget to mention that I let the saffron sit in the cup of chicken stock for about a half hour along with the paprika, that let’s the flavor and color distribute more evenly. Once the tomatoes started to boil a bit I poured in the flavored chicken stock and seasoned with salt and pepper. I gave that a few minutes to start boiling a little and then added the scallops, peas, and parsley. I mixed everything up, covered the skillet, turned the heat down to medium, and let it sit for 15 minutes.

When I took the lid off almost all of the liquid had absorbed into the rice, yet the rice had kept a nice firm texture. Thanks to Mike’s advice, I did get that nice crust on the bottom. It was, by far, the best Paella I’ve ever made.

I had some of the jicama salad with watercress and red leaf lettuce along with the cilantro-lime dressing left over from the tacos so I served that on the side to complete the meal.

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It doesn’t look like much in this picture, but last night I made some delicious pasta with scallops and vegetables. I had some things in my fridge I wanted to use up and pasta seemed like a good way to do it. While at the store I first went to the fish counter to figure out what to do. They just got in some really fresh bay scallops for $9.99 a pound, I couldn’t resist.

I had some cherry tomatoes to use up along with some asparagus, 3 cloves of garlic, a carrot, 1/2 onion, and 1/4 cup of white wine. To go with it I picked up a bulb of fennel (I only used half), some cremini mushrooms (I only used half the package), 1 pound of bay scallops. I chopped up all of the vegetables slicing the onion and fennel.

In a large hot skillet I poured in a good glug of olive oil, probably about 1/4 cup or so and then tossed in the garlic for about minute. Then I added the onion, carrot, and asparagus and let them go for about 4 minutes. Then I added the fennel and mushrooms for about another 4 minutes. Once all of the vegetables were slightly transparent I poured in the white wine and let it boil off for 3 minutes while seasoning with salt and pepper. After that I added the scallops which only needed about 2-3 minutes to cook. You never want to overcook scallops so always cook them a little less than you think.

While this was going on I cooked some angel hair pasta according to package instructions and drained them. Once the scallops were ready I tossed the cherry tomatoes in followed by the pasta and some basil I picked from my back porch. I tossed and tossed and tossed it all together so that the vegetables were incorporated throughout the pasta. Then I turned of the heat and served it up. Quick, simple, healthy, and delicious.

To eat with the pasta I toasted some bread and spread this delicious artichoke-garlic dip I have on top.

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