A trio of scallops

Last week a listener called and asked for some scallop recipes. Like her, I have had a long and delightful relationship with these sweet and tasty bivalves. A diver once told me that the best way to eat fresh scallops is underwater. The small amount of seawater that is ingested with the white pulp perfectly seasons the meat.

A classic Chicago with a twist;

JOHNGE’S SCALLOPS

for 6

2 pounds. Scallops, fresh and without connective muscle and split if they are large

2 garlic cloves, minced

1/4 pound unsalted butter, softened

2 tbsp. fresh parsley, chopped

1 teaspoon fresh chervil, chopped

2 tbsp. chives, chopped

1 teaspoon fresh tarragon

1 1/8 teaspoons kosher salt

1/2 teaspoon black pepper

1 pinch of ground nutmeg

3/4 cup fresh breadcrumbs

1/2 cup of dry sherry

Peel the garlic and mash with a mortar and pestle garlic press; work it into the butter. Gradually add the rest of the herbs and seasonings. Mix the crumbs and sherry. Arrange the scallops in individual pans greased with butter and cover with the mixture. Bake in a 475 degree oven for 8 to 10 minutes, or until heated through and bubbly. Place the pans on a shallow baking sheet to catch any butter overflow.

And then I wrote;

SKILLED SCALLOPS WITH CHILI, TOMATO WATER AND CILANTRO PESTO

for 6

2 1/2 pounds Scallops, fresh and without connective muscle and split if large

1/4 cup clarified butter

Kosher salt and pepper to taste

Season the scallops with salt and pepper. Heat the butter in a heavy-bottomed skillet. Arrange the scallops in the pan, do not crowd them. Use two pans or brown in batches, keeping the first batch warm in a low oven. Brown the scallops on one side only over high heat for about 2 minutes. Remove the scallops from the skillet and place them browned side up in a large bowl. Pour 1/4 cup warm tomato chili water over fillets and top each with a tablespoon of pesto.

CHILEAN TOMATO WATER

Enough for 6 servings

2 1/2 pounds ripe tomatoes, coarsely chopped

3-4 medium jalapeno or serrano peppers, coarsely chopped

1 1/2 tablespoons kosher salt

Combine bell peppers, tomato, and salt in a large bowl. Place several layers of cheesecloth in another large bowl. For the tomato chili, mix in the cloth. Gather the ends and tie them together. Hang the bag over a collection container in a cool place for about 24 hours. Gently squeeze the bag to remove most of the liquid. Discard the bag of tomatoes and peppers. Keep water cold until ready to use. Gently heat just before serving.

PUMPKIN SEED PESTO WITH CILANTRO

Makes about 1 1/2 cups

1 1/2 bunches fresh parsley, washed

1 1/2 bunches fresh coriander, washed

1 clove garlic, minced

1 cup pumpkin seeds, toasted

juice of 1 lemon

3/4 cup good olive oil

Kosher salt and pepper to taste

Tear up the parsley and cilantro into the bowl of a food processor. Add the garlic and pulse to finely chop the ingredients. Add the pumpkin seeds and let the machine run. Slowly add the oil until all is used up. Add lemon juice and season. The pesto can be made a few days in advance. Remove the pesto from the refrigerator about 2 hours before serving so it can come to room temperature.

And finally there was…

baked scallops

4 oz. Scallops, trimmed, etc.

1 tablespoon. Unsalted butter

1/2 teaspoon minced garlic

1 tablespoon. chopped cilantro

1 teaspoon chopped fresh parsley

1/2 cup of chopped tomato

1/4 cup white wine

1 cup heavy cream

1 teaspoon Old Bay Seafood Seasoning

1/2 cup clam juice

Sauté scallops in garlic and butter for 1 minute. Add the cilantro, parsley and tomato. Sauteed 1 more minute. Add wine, cream, clam juice and seafood seasoning; bring to a vigorous boil, then serve immediately.