|
|
Cooking Fin
Fish |
|
Cooked to
perfection, fish is at its flavorful best and will
be moist, tender and have a delicate flavor. In
general, fish is cooked when its meat just begins
to flake easily when tested with a fork and it
loses its translucent or raw appearance. Like most
foods, fish should be thoroughly cooked. We
suggest cooking fish until it reaches an internal
temperature of 145 degrees F.
One helpful
guideline is the 10-minute rule for cooking
finfish. Apply it when baking, broiling, grilling,
steaming and poaching fillets, steaks or whole
fish. (Do not apply the 10 minute rule to
microwave cooking or deep frying.)
Practice
makes perfect and cooking fish properly is all in
the timing. |
|
| Here's how to use the 10-minute
rule: |
|
 |
Measure the seafood product at
its thickest point. If the fish is stuffed or
rolled, measure it after stuffing or rolling.
|
|
At 450 degrees F, cook it 10
minutes per inch thickness of the fish, turning
the fish halfway through the cooking time. For
example, a 1-inch fish steak should be cooked 5
minutes on each side for a total of 10 minutes.
Pieces of fish less than 1/2-inch thick do not
have to be turned over. |
|
Add 5 minutes to the total
cooking time if you are cooking the fish in foil
or if the fish is cooked in a sauce. |
|
Double the cooking time (20
minutes per inch) for frozen fish that has not
been defrosted. | |
|
|
| Baking |
|
Whole fish,
whole stuffed fish, fillets, stuffed fillets,
steaks and chunks of fish may be baked. Use pieces
of similar size for even cooking. It's best to
bake fish in a preheated, 450 degrees F oven
following the 10-minute rule; bake uncovered,
basting if desired.
TIP:
For a quick and delicious dinner, bake fish on a
bed of chopped vegetables. Try a mixture of
onions, celery and carrots or a combination of
mushrooms, onions and peppers. |
|
| Broiling |
|
| Steaks, whole
fish, split whole fish and fillets lend themselves
well to broiling. Place fish, one-inch thick or
less, two to four inches from the heat source.
Place thicker pieces five to six inches away.
Baste frequently with an oil-based marinade. Using
the 10-minute rule, cook on one side for half the
total cooking time, basting once or twice, then
turn the fish over to continue broiling and
basting. |
|
| Grilling |
|
This technique
lends itself well to meatier or steak fish such as
salmon, halibut, swordfish, tuna and whole fish.
Preheat an outdoor gas or electric grill. If using
a barbecue grill, start the fire about 30 minutes
before cooking. Let it burn until white hot then
spread coals out in a single layer. Adjust the
grill height to 4 to 6 inches above the
heat.
To grill fish, a moderately hot fire
is best for cooking seafood. Always start with a
well oiled grid to prevent the delicate skin of
the fish from sticking. Support more delicate
pieces of fish in a hinged, fish-shaped wire
basket for easier turning or
handling.
Frequently baste steaks and
fillets while grilling to prevent them from drying
out. Marinating fish an hour before grilling also
helps keep it moist. Apply the 10-minute rule for
proper doneness.
Use indirect heat for
whole fish by banking hot coals on either side of
the barbecue or preheat gas or electric grill. Oil
fish well and place in an oiled fish basket. Cook,
covered, 10 to 12 minutes per inch of thickness,
turning halfway through cooking time. |
|
| Microwaving |
|
| Use a shallow
dish to allow maximum exposure to the microwaves.
Arrange fillets with the thicker parts pointing
outward and the thinner parts, separated by pieces
of plastic wrap, overlapping in the center of the
dish. Cover dish with plastic wrap and vent by
turning back one corner. Allow 3 minutes per pound
of boneless fish cooked on high as a guide. Rotate
the dish halfway through the cooking time. Rolled
fillets microwave more evenly and are less likely
to over-cook than flat fillets, which may have
thin edges. |
|
| Poaching |
|
| Poach fish in
simmering liquid such as fish stock, water with
aromatic herbs/vegetables, or a mixture of wine
and water. In a large skillet, saute pan or fish
poacher, ring the liquid to a boil. Add the fish
and return to boiling. Quickly reduce to a
simmer-the liquid should barely bubble. Cover and
begin timing the fish according to the 10-minute
rule. The remaining liquid can be used to make a
sauce for fish if desired. |
|
| Sautéing or
Pan-frying |
|
An excellent
method for fillets and pan-dressed fish like
trout, tilapia and
catfish.
TIP: Dip the fish
into seasoned flour, cornmeal or bread crumbs just
before sautéing. Heat a small amount of olive oil
or butter in a skillet large enough to hold the
fish. When the pan is very hot, place the fish
into the skillet. Saute for half the total time as
determined by the 10-minute rule, turn over and
complete cooking. |
|
| Steaming |
|
| Whole fish,
chunks, steaks and stuffed fillets steam well. To
steam finfish, fill a large sauce pan with one
inch of water. Place the fish on a steamer rack
and put the rack in the pan. The water should not
exceed the height of the rack. Cover tightly and
bring the water to a boil. Using the 10-minute
rule, steam until thoroughly cooked. |
|
| Stir-Frying |
|
This cooking
method is a very fast technique, so it's important
to have all ingredients in uniform size and ready
for cooking.
Using a wok or large skillet,
coat the bottom and sides with vegetable oil. Add
the fish and stir-fry, tossing gently to coat on
all sides, until about three quarters cooked,
approximately two to four minutes. Remove to a
warm platter.
Stir-fry a selection of
sliced vegetables (i.e. carrots, onions, bell
peppers, zucchini, and mushrooms) in addition to a
light sauce if desired. Return the fish to the wok
or skillet and cook one to two minutes more. Serve
immediately. |
|
|
|
| Shrimp |
|
| Boiling |
|
| Use enough
water to cover, plus 1 tbs. of salt. Boil
medium size for 3-5 minutes or jumbo 8-10 minutes.
Depending on the size, it takes from 3 to 5
minutes to boil or steam 1 pound of medium size
shrimp in the shell. |
|
|
|
| Lobster |
|
| Boiling |
|
| Use enough
water in a large pot to cover lobsters and add 1
tablespoon of salt. All cooking times are from the
time the water begins boiling after lobsters are
placed in pot. |
|
| Size Size,
time |
|
|
1 - 1 ¼ 15 minutes
|
|
1 ½ - 2 lb. 17-20 minutes
|
|
2 – 3 lb. 20-24 minutes
|
|
3 – 6 lb. 24-28 minutes
|
|
6 – 7 lb. 28-30 minutes
|
|
8 lb. And over 4 minutes per
pound | |
|
| Baking |
|
|
Bake at 350 degrees Fahr
|
|
|
1 ¼ lb: 15-18 minutes, 2-3
minutes or until brown |
|
1 ½ - 2 lb: 18-22 minutes, 2-3
minutes |
|
2 lb: 25-27 minutes, 2-3 minutes
| |
|
|
| Crab |
|
| Boiling Crabs |
|
| Use enough
water to cover plus 1 tbs. of salt. Boil
10-12 minutes, 15-18 minutes for Jumbo. |
|
|
|
| Clams |
|
| Steaming |
|
| Place 1 cup of
water plus 1 tbs. of salt in steamer. Soft
Shell clams take approximately 5-7 minutes or
until open. |
|
|
|
| Scallops |
|
| When cooked,
scallops turn milky white or opaque and firm.
Depending on size, scallops take 3 to 4 minutes to
cook thoroughly. |
|
|
|
| Shucked Shellfish |
|
| Shucked
shellfish (clams, mussels and oysters without
shells), become plump and opaque when cooked
thoroughly and the edges of the oysters start to
curl. We suggest: boiling shucked oysters for 3
minutes, frying them in oil at 375 F for 10
minutes, and baking them for 10 minutes at 450
F. |
|
|
|
| Shellfish
(general) |
|
| Clams,
mussels and
oysters in the shell will open
when cooked. We suggest steaming oysters for 4 to
9 minutes or boiling them for 3 to 5 minutes after
they open. Shellfish-shrimp, crabs,
scallops, clams, mussels, oysters or
lobster--becomes tough and dry when
overcooked. |
|
| sources:
National Fisheries Institute |
|
| Asian Grilled
Salmon |
|
|
6 Salmon Fillets |
|
1 1/2 tbs. brown sugar |
|
2 tsp. butter |
|
1 tbs. olive oil |
|
2 tsp. grated ginger |
|
1 tbs. soy sauce
| |
|
|
In small
saucepan, melt butter and brown sugar. Whisk
in Dijon mustard, olive oil, grated gin and soy
sauce. |
|
| Construct a
"tray" for salmon fillets out of aluminum
foil. Place fillets on aluminum foil, and
pour sauce over salmon. Place on grill
(medium heat) and cook for approximately 20
minutes. |
|
| Honey-Dijon
Salmon |
|
|
4 Salmon Steaks |
|
2 tsp. Worcestershire
sauce |
|
1/4 cup honey |
|
1 tbs. cornstarch |
|
2 tbs. Dijon mustard |
|
1/8 tsp. white pepper |
|
1 1/2 tbs. melted butter or
margarine |
|
1 lb. fresh asparagus |
|
4 sheets of aluminum foil (12 x
18 inches) |
|
1/3 cup chopped walnuts
| |
|
| Preheat oven to
450 degrees. Blend honey,
mustard, butter, Worcestershire sauce, cornstarch
and pepper; set aside. |
|
| Center
one-fourth of asparagus on each sheet of
foil. Top with salmon steaks. Drizzle
with honey-mustard sauce. Sprinkle with
walnuts. Bring up foil sides. Double
fold top and ends to seal packet, leaving room for
heat circulation inside. Repeat to make four
packets. Bake 17-23 minutes on a cookie
sheet in oven. |
|
| Order Seafood Online
|
|
|
Trout with Wild
Mushrooms | |
|
|
12 Trout Fillets |
|
3/4 cup soy sauce |
|
3 tbs. olive oil |
|
3/4 cup dry sherry |
|
3 cups shallots |
|
3/4 cup water |
|
3 cups mushrooms, sliced |
|
Black pepper (to taste)
| |
|
| In a large pan,
cook oil and shallots covered over medium heat
until translucent. Add mushrooms; continue
cooking covered until soft. Stir in soy
sauce, sherry and water. Simmer one
minute. Remove from heat, season with
pepper. Keep warm until serving. |
|
| Brush skillet
lightly with oil. Sauté trout flesh-side
down for 2 minutes. Gently turn trout; cook
two minutes more or until trout turns
opaque. Serve immediately with warm mushroom
sauce. nl5/1 |
|
| Order
Seafood Online |
|
| Braised Sea Bass with Saffron
Stock |
|
| Ingredients |
Saffron
Stock |
|
|
4, 8 oz. Sea Bass
Filets |
|
1 lb. Flounder bones |
|
2, oz. chopped plum tomatoes
|
|
1/4 lb. yellow onions. |
|
1 1/2 oz. sliced shallots |
|
1/2 lb. celery |
|
1 oz. sliced Cremini mushrooms
|
|
2 cups Chardonnay |
|
1 oz. sliced shitake mushrooms
|
|
2 cups clam juice |
|
4 oz. saffron stock (see recipe)
|
|
1 pinch saffron |
|
1 oz. Chardonnay |
|
Water (to cover bones) |
|
1 oz. butter |
|
|
|
1 oz fresh herb mix (basil,
parsley, chives) |
|
|
|
Grit cake (your favorite recipe)
|
|
| |
|
| Saffron stock
procedure. Place all stock ingredients (except
saffron) into a pot and bring to a boil.
Slow simmer for 45 minutes. Strain, reserve
liquid. Add saffron, cover, let steep. |
|
| Add all other
ingredients into saffron stock (except Sea Bass,
butter, herbs and grit cakes) and finish in the
oven at 350 degrees. Sear Sea Bass in hot
pan. Brown on both sides. Finish sauce
with butter and fresh herbs. Plate fish on
top of grit cakes, and pour sauce on top. |
|
| Order
Seafood Online |
|
| Dry Cured
Smoked Salmon Appetizer - With Wasabi
Cream |
|
| Dry Cure
Mix |
Wasabi
Cream |
|
|
6 1/2 oz. Kosher salt
|
|
1 1/2 oz. Wasabi powder
|
|
3 oz. brown sugar |
|
1/2 cup heavy cream |
|
1/2 tsp. garlic powder |
|
1 1/4 oz. sour cream |
|
1/2 tsp. onion powder |
|
1/4 cup rice vinegar |
|
1/2 tsp. nutmeg |
|
1/4 cup water (to thin if
necessary) |
|
1/2 tsp. ground sage |
|
|
1/8 tsp. ground thyme |
Mix
carefully so there are no lumps |
|
| Mix Ingredients
thoroughly |
|
|
|
| Salmon |
|
|
|
4-5 lbs. Salmon Fillets |
|
| |
|
| Place 1/4" of
dry cure on salmon and let dry in cooler for 4
hours or overnight (leave uncovered). Some
at 100 degrees for approximately 2 hours or until
salmon is medium (140 degrees internal
temperature). Serve with garnish plate with
baby greens and fresh tomatoes and crackers. |
|
| Order
Seafood Online |
|
| Tuna Steaks
with Fennel |
|
|
2 tablespoons olive oil
|
|
2 garlic cloves, minced or put
through a press |
|
4 small to medium-sized fennel
bulbs, thinly sliced salt and freshly ground
pepper |
|
4 Tuna steaks (4 to 6 ounces
each), about I inch thick |
|
1 to 2 tablespoons finely chopped
fresh parsley | |
|
| Serves 4 |
|
| Heat the olive
oil over low heat in a wide lidded skillet and add
the garlic. Cook for a few minutes, until the
garlic is transparent and the oil fragrant. Add
the fennel and salt and pepper to taste, cover,
and sweat over low heat for 10 to 15 minutes,
stirring occasionally, until tender. Set aside.
|
|
| Lightly salt
and pepper the tuna steaks and cook in a nonstick
pan over medium-high heat for 30 to 45 seconds on
each side. Place the steaks on top of the fennel
in the other pan. Cover the pan and place over
medium heat. Let sweat for about 1 minute, then
turn the steaks and cook 1 minute on the other
side. Check for doneness by pressing the steaks
with your finger. They should be slightly pink in
the middle and supple and soft to the touch. Be
careful not to overcook or the tuna will be as dry
as cotton. |
|
| Sprinkle on the
parsley and serve with lemon wedges on the side.
Leftovers will keep a day in the refrigerator. nl
4/10 |
|
| Order
Seafood Online |
|
| Mussels on Half Shell with Sun
Dried
Tomatoes |
|
|
24 mussels on half
shell |
|
2 tbsp minced fresh basil, or
tsp. dried |
|
3/4 cup ricotta cheese |
|
1 large clove garlic, minced, or
1/8 tsp. garlic powder |
|
3 oil-packed sun-dried tomatoes
plus 1 tbsp. oil from jar, or |
|
Salt & pepper to taste
|
| |
substitute 1 tbsp. olive oil plus
2 tbsp. tomato paste |
|
| |
|
| Rinse mussels
in cold water, drain. Mix cheese, sun-dried
tomatoes, oil, basil, garlic, salt and
pepper. Top each mussel with a rounded
teaspoon of the cheese mixture. Barbecue or
grill over medium-hot coals until mussels are hot,
about 5 minutes. Or, bake at 350 degrees, 12
to 15 minutes. Serve immediately. |
|
| Order
Seafood Online |
|
| Crab
Tarts |
|
|
Pastry for 2 crust pie
|
|
1/4 cup fresh parsley, chopped
fine |
|
3 lg. eggs, beaten |
|
1/2 cup carrots, shredded
|
|
1 1/2 cups skin milk |
|
1 lb. Crab Meat |
|
3/4 cup Swiss cheese, grated
|
|
1/2 tsp. nutmeg |
|
2 tbsp. cream cheese,
softened |
|
1/4 tsp. white pepper |
|
1 tbsp. onion, minced |
|
| |
|
| Roll out dough
thinly and cut out 2" diameter circles with a
cookie cutter. Lightly press dough circles
into oiled tart shells. Prick dough with a
fork. Bake for 5-7 minutes at 450
degrees. Remove from oven. Set
aside. Mix together remaining ingredients
and spoon into tart shells, filling them 1/2" over
the top of the tart shell. Bake for 25
minutes at 375 degrees or until a toothpick
inserted comes out clean. Serve hot.
Yields 60 tarts. |
|
| Order
Seafood Online |
|
| Spicy
Calamari - Brazilian Style |
|
|
2 1/2 lbs. squid rings
|
|
1 green bell pepper, chopped
|
|
6 bay leaves |
|
4 tbs. fresh parsley, finely
chopped |
|
1 onion chopped |
|
1 tsp. chili water, to taste
|
|
1/2 tsp. black pepper |
|
1/2 cup lemon juice |
|
1 1/2 cups water |
|
1/2 cup olive oil |
|
2 fish bouillons |
|
2 tbs. tomato paste |
|
2 tomatoes, chopped |
|
1 tsp. salt |
|
1 red bell pepper, chopped |
|
| |
|
| Combine all
ingredients, except squid, in a large pot. Simmer
for 20-25 minutes on medium heat, stirring
occasionally. In a separate pot, poach squid
in boiling water for 1 minute. Strain liquid
and combine with other ingredients. Let
marinate. Serve hot over rice or chilled, as
a salad. Serves 4 to 6. |
|
| Order
Seafood Online |
|
| Mussels
Mediterranean
|
|
|
|
|
| Rinse mussels
in cold water, drain. In a large skillet,
sauté garlic, onion and oregano in oil for one
minute. Add wine and mussels; spoon some
wine mixture on top of the mussels. Top with
parsley and tomatoes. Cover and simmer over
medium-low heat until mussels are hot, about seven
minutes. Serve garnished with olives and
feta cheese, if desired. |
|
| Order
Seafood Online |
|
| Crab
Tart |
|
|
|
|
Cook leeks and
garlic in oil over medium heat, until leeks are
soft, adding water if necessary to prevent
scorching. Stir in thyme, parsley and
chives; Continue cooking an additional 2 to
3 minutes.
In bowl, combine crabmeat, cheese,
bread crumbs, cayenne pepper and salt.
Preheat oven to 400 degrees. Place puff
pastry in baking dish, trimming edges.
Portion crab filling in the crust. Top with
remaining puff pastry and seal edges. Brush
with egg wash. Bake until golden brown and
puffed, about 30 minutes.
Cut pie into 6
servings. |
|
| Order
Seafood Online |
|
| Linguini with
Clams |
|
|
12 clams, littleneck |
|
3 tbs. olive oil |
|
¼ tsp. basil |
|
1/8 tsp. oregano |
|
Salt & pepper to taste
|
|
¼ tbs. fresh garlic |
|
2 tbs. butter (or
margarine) |
|
½ tsp. parsley, chopped
|
|
¼ tsp. lemon juice
| |
|
| Rinse clams,
drain and set aside. In a sauté pan, heat the oil.
Add the garlic and lightly toss until golden
brown. Add the littleneck clams, cover and steam
until the clams open. Add the remaining
ingredients and simmer 3-4 minutes. Serve over
medium size cooked linguini, prepared al
dente. |
|
| Order Seafood Online
|
|
| Tomato Bean Shrimp
Salad |
|
| Vinaigrette: |
Assembly: |
|
3 tbs. balsamic vinegar
|
|
1 small onion, finely
chopped |
|
1 1/2 generous tsp. Dijon mustard
|
|
1 tbs. vegetable oil |
|
1 tsp. coarsely ground black
pepper |
|
1 large head Boston lettuce,
washed, dried and cut into julienne strips
|
|
6 tbs. olive oil |
|
1 tomato, peeled, seeded and
coarsely chopped |
|
4 tbs. vegetable oil |
|
Freshly
ground pepper |
|
2 cans (15 oz) small white beans,
rinsed and drained |
|
|
| Shrimp |
|
|
|
|
4-5 lbs. Salmon Fillets |
|
|
|
1 1/4 lb. shrimp, peeled and
divined |
|
|
|
1/2 tsp. dried ginger |
|
|
|
3 garlic cloves, minced or
pressed |
|
|
|
1/2 cup fresh lemon juice |
|
|
|
1/4 cup soy sauce |
|
|
|
1 tbs. honey |
|
|
|
3 tbs. vegetable oil |
|
| |
|
After beans are
rinsed and drained, set aside in colander until
ready to assemble salad. Combine the vinegar,
mustard and pepper in a small mixing bowl. Slowly
whisk in oils until mixture is thick. Set
aside.
Combine the ginger, garlic, lemon
juice, soy sauce and honey in a small mixing bowl.
Add shrimp and marinate 30 minutes.
Saute
chopped onion in 1 tbs. oil just until soft. Add
to drained beans.
When ready to assemble,
cover salad plates (or a large platter) with
lettuce. Toss the beans and onion with 1/4 cup of
the vinaigrette. Place bean mixture on lettuce and
top with chopped tomato. Place 3 tbs. oil in large
skillet and over high heat, quickly sauté shrimp
until done. Top the salad with sautéed shrimp,
freshly ground pepper and a small amount of
vinaigrette. 4-6 servings. |
|
| Order Seafood
Online |
|
| Scallop Stir
Fry |
|
|
1 1/2 lbs. sea scallops |
|
1 can baby corn |
|
1 bunch broccoli, cut into
bite-sized pieces |
|
1 tsp. fresh ginger |
|
1/4 cup sesame seed oil
|
|
1/2 tsp. garlic, chopped
|
|
1/2 lb. snow pea pods |
|
Soy sauce to taste
| |
|
| Heat oil in
pan. Stir in garlic and ginger. Add vegetables and
soy sauce to taste. Cook over medium heat,
stirring, until vegetables are crisp tender. Add
scallops and toss until scallops turn snow white.
Do not over cook. Serve over white or brown rice.
|
|
| Order Seafood
Online |
|
| Oyster
Chowder
|
|
|
2 medium onions,
chopped |
|
1/2 small bay leaf,
crumpled |
|
2 medium potatoes, chopped |
|
1 tsp. salt |
|
3 tbsp. butter |
|
1/4 tsp. pepper |
|
2 cups milk |
|
1/8 tsp. dried thyme |
|
1 pint heavy cream |
|
1/8 tsp.
grated nutmeg |
|
2 cups bottled clam juice |
|
2 pints shucked
oysters and liquor |
|
2 cups bottled clam juice |
|
1 tbsp. cream sherry (optional)
|
|
1 sprig celery leaves, minced
|
|
| |
|
|
In a large saucepan over medium heat, sauté the
onions and potatoes in the butter for 10
minutes. Add milk, cream, clam juice, herbs,
and spices. Bring to scalding, lower heat,
and simmer 20 minutes. Puree in a blender or
food processor, 2 cups at a time, or press through
a sieve.
Turn oysters and their liquor
into a small saucepan. Cook, uncovered, over
medium heat, shaking the pan constantly, until all
the oysters are curled at the edges, about 4
minutes. Pour the oysters into the puree and
turn off heat. Stir in the sherry if you
like. Note: Complete through step one,
then finish just before serving.
|
|
| Order Seafood
Online |
|
| Wild Mushroom
Lobster
Risotto
|
|
|
2 ounces olive oil
|
|
2 cups Lobster meat, cooked and
diced into 1/2 inch pieces |
|
1 cup red onion |
|
1 teaspoon white pepper
|
|
1 tbsp. garlic, minced |
|
2 teaspoons, chives,
snipped |
|
2 cups Shitake mushrooms, steamed
and sliced into 1/4 inch pieces |
|
1/4 cup parmesan cheese
|
|
2 cups Arborio rice |
|
1 tbsp. butter |
|
5 cups chicken broth, hot |
|
| |
|
| Heat olive oil
in medium sauce pan. Add red onion and
garlic, sauté 1 minute. Add mushrooms and
sauté 3 minutes. Add rice and sauté 1
minute. Add 1 cup of chicken broth, reduce
to a simmer. Stirring frequently, cook until
liquid is absorbed. Continue to add
chicken broth, 1 cup at a time until rice is
cooked and creamy. Fold in lobster
meat, white pepper and chives. Fold in
cheese and butter. Serve
immediately! Excellent! |
|
| Order Seafood
Online |
|
| Lobster &
Pasta Au Gratin |
|
|
1 Lobster |
|
1 cup firm pasta -- e.g., elbows,
penne, bucatini, farfalle |
|
1 - 2 tbs. grated parmesan or
gruyere |
|
1 - 2 tbs. heavy cream
| |
|
| Steam lobster
about 10 minutes, remove meat from shell and chop
into large pieces. Reserve juices and shell. Cook
pasta according to package directions. In a bowl,
mix lobster pieces with pasta, lobster juices, the
grated cheese and cream. Spoon into gratin dish,
and bake at 375 F until the pasta is crisp on top.
Arrange shells as garnish on platter. Serves
4. |
|
| Order Seafood
Online |
|
| Sautéed Scallops
with Snow Peas in Fish Sauce |
|
| Serve it with rice.
|
|
1 lb Sea Scallops (smaller bay
scallops are ok too) |
|
½ lb. snow peas |
|
½ cup white wine |
|
3 tbs. nam pla (Thai fish sauce)
|
|
3 garlic cloves chopped
|
|
2 tbs. fresh ginger, chopped
|
|
4 tbs. butter |
|
1 tbs. lime juice |
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freshly ground pepper
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|
Start some rice
cooking, so it will be done when the scallops are
done. If you're using large (sea) scallops, slice
them into strips about ¼ inch thick. If you're
using small (bay) scallops, don't bother slicing
them. Rinse and drain the snow peas and remove the
strings. Cut the pods into 1-inch lengths. Heat a
small saucepan or skillet, then put in a little
butter. Add the ginger and sauté for 30 seconds,
then add the garlic and sauté for another 30
seconds.
Add the wine and fish sauce, and
reduce the mixture by half, stirring often. Keep
this hot during the next few steps, but stir it so
that it doesn't burn.
Heat a skillet large
enough to hold the scallops in one layer, and melt
the rest of the butter. Over moderately high heat,
add the scallops and pepper to taste. Add the snow
peas and stir-fry until the peas have change color
and the scallops have turned opaque, about 2
minutes. Don't overcook the scallops, just cook
them until they've lost their translucent look.
Add the sauce and lime juice to the skillet and
stir everything for a few seconds, until
well-mixed.
Nam Pla is available in Asian
markets or some supermarkets. Substitute soy sauce
if you cannot find it. Serves 4 |
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