November 13, 2017Target Healthy Eating
1 pound very fresh sea scallops, rinsed and dried
1 pinch sea salt
1 pinch black pepper
2 teaspoons clam juice
6 fresh garlic cloves, sliced
One 2 inch piece of ginger, peeled then grated
6 scallions, thinly sliced (use the white part only)
Juice of 1/2 fresh lime
1 Tablespoon coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs but use the whites only, slightly beaten in a small cup
Extra virgin olive oil for cooking (or coconut oil or peanut oil)
You have to have a food processor for this recipe and a large skillet.
I bought the (real) sea shells for cooking, from Amazon. Even though you don't have to use them, as you can see from the photos, serving in these shells, really adds to the presentation and the enjoyment. I highly recommend that you buy them. They're not at all expensive.
1. Get all your slicing, egg-separating, chopping, grating, done first.
2. Get out your food processor, a large skillet and the all-natural sea shells, for serving.
3. Make any number of sauces or toppings you want to use for the scallop puffs. I used an easy scallion cream sauce, a cashew cheese topping, mango chutney and pomegranate arils
4. All the ingredients are going to end up in your food processor, so it hardly matters, which goes in first, except, do this: add all of the dry ingredients last.
5. As you see above, add the dry ingredients to the food processor, last. Then, pulse until all ingredients have been completely and thoroughly combined. It's important to do this right.
6. Next, with a narrow spatula, scrape all of the contents from your food processor, into a medium bowl. Get it all out, so it all goes into the Scallop Puffs
7. Put oil in your large skillet and plan to cook no more than 3 or 4 Scallop Puffs at a time. Use a medium high flame and heat before cooking.
8. Rub some flour together, on your hands, then with a Tablespoon, scoop out of the bowl, some of the mixture, and with your other hand, form an oval shape while mixture is still in the Tablespoon, and plop it into the hot skillet, using fingers to get all of the mixture out of the Tablespoon. As you will see in the photos, there is no need to have each Puff look exactly the same. My concept was puffy clouds, none of which are ever the same.
9. Cook 1 to 2 minutes on each side. Even though the flavor will be exquisite and delicate, you don't have to be delicate while cooking, except to be sure they don't burn. After flipping over the first time, you may see that this side needs to be cooked a little longer. Simply wait until the other side has cooked and browned, then flip back and cook a little longer, if needed. Both sides should be a golden brown, as you see in the photos.
10. Have the shells ready (or a serving platter), so that when cooked, put each Scallop Puff into its own shell and serve immediately with a sauce, with topping or plain which is just fine.
The photos that follow, show a partial example of how the Scallop Puffs have been served, before sharing this new original recipe with you.
Weather here in Manhattan is now winter-y, we've added cozy plump puffy winter comforters for sleeping. Theater here continues to be stimulating and fun. We saw the comedy (which has extended the limited run, because it's so popular) The Portuguese Kid, with Jason Alexander. This fine production is a fun-romp that's light and playful. The acting is excellent, the constantly changing sets are terrific, the lighting design is perfect. If you liked the film, Moonstruck, you will love this play; they are like first cousins.
Hope you had a great week everyone!
From Our Table to Yours