With Toni's departure date looming, it's time to get in some special meals that I've been promising all summer.
This past weekend, our mega-fancy market had a huge seafood sale so I dragged myself out of bed at some ungodly hour to stock up.
Now, I am able to make good on a few meals that I've put off due to the cost of the main ingredients.
Since I'm in full favorite seafood recipe mode....I figured I'd share them with you.
Next time you find a good price on these treats from the sea....be sure to try these out.
They are all truly scrumptious and effortlessly elegant.....
Lobster and Herb Mashed Potatoes
(do not use imitation Lobster meat!)
- Serve with a grilled steak. A very special meal!
2 bay leaves
1 pound lobster meat
2 tablespoons olive oil
1 tablespoon unsalted butter (to saute lobster) plus 1/2 cup butter (1 stick), for the potatoes
Salt and freshly ground white pepper
3 ounces soft herbed cheese (Philadelphia Cream Cheese makes a good one)
1/4 cup chopped fresh chives
Boil the potatoes with the bay leaves until the potatoes are tender. While the potatoes are cooking, saute lobster meat in oil and butter until it is no longer translucent, and set aside. Drain the potatoes well and discard the bay leaves, then mash the potatoes. Using a beater, add in 1 stick of butter and salt and white pepper. Fold the lobster meat into the potatoes and set aside in a warm place.
- 2 Tbsp. good quality olive oil
- 1 lb. sea scallops
- 1 cup heavy cream
- 3 oz. Boursin cheese, any flavor
Heat olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper as desired and sear them in hot skillet for 3 minutes per side. Transfer scallops to plate and keep warm. Return skillet to stove top and add cream and cheese; bring to a boil, reduce heat and simmer for about 3-4 minutes until slightly thickened. Return scallops to skillet and cook until heated through and flesh of scallops is opaque and firm. Serve hot.You can serve this over pasta or rice. We like it served in a ramiken with a side of asparagus.
Classic Shrimp Scampi
- 2 pounds shrimp in the shell (I use jumbo shrimp for this)
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
Perfect served with a Ceasar Salad!
Grilled Marinated Swordfish
- 4 cloves garlic
- 1/3 cup white wine
- 1/4 cup lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon poultry seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 swordfish steaks
- 1 tablespoon chopped fresh parsley (optional)
- 4 slices lemon, for garnish (optional)
I typically cut the steaks up and serve them kabob style with some grilled veggies. Sometimes I buy a good quality pesto sauce (jarred, at room temp) and serve it on the side as a dipping sauce. Yummmmmy!