Monthly Archives: June 2018

Miso Glazed Scallops and Greens

Posted on by
Reply
Scallops

Tender scallops, browned delicately and served over bok choy.  Yum.  In fact, you could use any greens, however the bok choy looked too good to pass by.

Ready for a 15 minute dinner?  This was so quick I couldn’t believe it.  If you want to make a full meal, just serve over rice.  In fact, by the time your rice is ready, the rest of this tasty dinner will be too. Dripping with the goodness of ginger and garlic the miso glaze adds the perfect amount of sauce to golden scallops.

  • 1 tbsp yellow miso
  • 1 tbsp seasoned rice vinegar
  • 1 tbsp mirin (sweet Japanese rice wine)
  • 1/2 tsp fresh grated ginger
  • 1/2 tsp fresh grated garlic
  • 1/2 tsp toasted sesame oil
  • 2 baby bok chow, quartered lengthwise
  • 10 large sea scallops, patted dry (make sure to remove the side muscle)

GARNISH

  • thinly sliced green onions
  • toasted sesame seeds

Whisk first 4 ingredients and 1 tbsp water in a small bowl to blend.  Set sauce aside.

Heat 1 tsp vegetable oil, and sesame oil in nonstick skillet over med-high heat.  Add bok choy and cook until just wilted and browned lightly in spots, turning often.  Remove bok choy to serving platter.

To the same skillet, add a bit more of both oils.  Season scallops with salt and pepper and add to skillet.  Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side.  Pay attention, there is nothing sadder than an overcooked scallop. :o(

Remove pan from heat and nestle the scallops in with the bok choy.

Add miso sauce to skillet, stir just until warm, about 3-5 seconds.  If it seems too thick add a bit more water.

Drizzle sauce over scallops and bok choy.  Sprinkle with green onions and sesame seeds.

I think it took about as long to type this as to cook it ……

Strawberry Rhubarb Galette

Posted on by
Reply

The perfect way to celebrate the arrival of summer weather is when the rhubarb is ripe at the same time as strawberries!  Take the tartness of rhubarb with the sweetness of the strawberry and you have a winning combination.

Galette 1

I used my flaky pastry recipe (with egg and vinegar) to create this one … and in case you are wondering what the threads of lighter colour are …. I had a soft apple in the fridge so it got added to the pie.  Delicious!

Have you ever made a galette?  It’s really just a fancy name for a very easy, lazy way of making a pie.  If you aren’t a fan of making your own pastry dough, then just buy a frozen pre made pie crust, tip it out of the tin pie plate and carry on …. if you roll over the edges to take away that little crimped evidence of a premade shell you don’t even have to admit this to anyone!

Preheat oven to 400.

Line a large baking sheet with parchment paper.  On a lightly floured surface roll out your pastry to about 1/8″ thickness.  Place on baking sheet (it will hang over the edge).  Put this in the fridge for about 10 minutes while you prep the fruit.

  • 1 pint strawberries, thickly sliced
  • 1 pound very refresh rhubarb stalks, cut into 1/2″ thickness (or frozen sliced rhubarb)
  • 1/2 – 3/4 cup sugar, to taste
  • 2 tbsp flour
  • 2 tsp fresh lemon juice
  • 1 tsp pure vanilla bean paste

To finish you will need:

  • butter
  • milk
  • raw sugar

In a large bowl toss the strawberries and rhubarb with the sugar, flour, lemon juice and vanilla.  Spread on the prepared pastry to within 2″ of the edge.  Fold the edges, pleating at about 2″ intervals.  BE REALLY CAREFUL HERE ….. warning is from experience.  If you don’t carefully create these pleats, (sealing as you go) enough to hold the fruit there will be a breakout, and that mess is not pretty!  

Galette 2

Brush the edges of the pastry with milk and sprinkle with raw sugar.

Dot the filling with butter.  Bake the galette in the centre of the oven for 1 hot, or until the fruit is bubbling and the pastry is golden brown.  Allow to cool before cutting.

Galette

THIS is what happened when I didn’t seal the edges of my pleats together …. really, you should have seen me trying to get the half baked effort off the sheet pan and into something that would hold the juices better, BEFORE it all ran away.  Still tasted delicious, just somewhat messier, but a galette is meant to be free form anyway, right???

 

NOTE – If you are using fresh rhubarb, remember that the leaves are toxic!  Be sure to trim them to remove any leaf.