Ingredient: heavy cream

Lambert_pan_seared_grouper

Lambert’s Pan Seared Grouper with Roasted Red Pepper Sauce

Enjoy this pan seared grouper with roasted red pepper recipe shared by Lambert Long of Motts Channel Seafood. Serves two.

Lambert_pan_seared_grouper
Lambert's Pan Seared Grouper with Roasted Red Pepper Sauce
Print Recipe
Enjoy this pan seared grouper with roasted red pepper recipe shared by Lambert Long of Motts Channel Seafood.
Servings
2 people
Servings
2 people
Lambert_pan_seared_grouper
Lambert's Pan Seared Grouper with Roasted Red Pepper Sauce
Print Recipe
Enjoy this pan seared grouper with roasted red pepper recipe shared by Lambert Long of Motts Channel Seafood.
Servings
2 people
Servings
2 people
Ingredients
Grouper
Red Pepper Sauce
Servings: people
Instructions
  1. Add heavy cream to a small saucepan on medium heat. Reduce liquid by 1/3, stirring occasionally.
  2. Add garlic and roasted red peppers. Cook until liquid is reduced again by 1/3.
  3. At the same time, sear the grouper in a skillet on medium high heat for about 3-4 minutes per side.
  4. Remove fillets from pan and place on a few paper towels to drain.
  5. Saute corn with two tablespoons of butter. Add salt, pepper and garlic to taste. Corn should be soft but not mushy (2-3 minutes). Remove from heat.
  6. To serve, plate grouper and top with red sauce and corn.
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Irish Seafood Stew

Irish Seafood Stew
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Irish Seafood Stew
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Ingredients
Servings:
Instructions
  1. In a large pot, melt the butter and sauté the onions over medium heat until soft.
  2. Add the smoky bacon and continue to fry until it the bacon is cooked through, about 3-4 minutes.
  3. Add in the fresh thyme, bay leaves and potatoes and cook gently for 2-3 minutes before adding the clam juice or fish stock.
  4. Season well with salt and pepper.
  5. Simmer for 10-15 minutes until the potatoes are tender yet firm.
  6. Add the seafood and simmer gently for 5 minutes.
  7. Turn the heat to low and stir in the parsley and cream.
  8. Heat just until warm and serve.
Recipe Notes

 

 

 

Save the corned beef and cabbage for another year. This seafood stew recipe and its soda bread accompaniment will fill you up...no luck required.

Recipe and photo credit:  cowlickcottagefarm.com

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Grilled Sea Scallops with Saffron Cream Sauce

Grilled Sea Scallops with Saffron Cream Sauce
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Servings
6 servings
Servings
6 servings
Grilled Sea Scallops with Saffron Cream Sauce
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Saffron Cream Sauce
Servings: servings
Instructions
  1. Soak the skewers in enough water to cover at least 30 minutes.
  2. For the sauce, melt the butter over medium-low heat. Add the shallots and cook, stirring, until just tender, 3 to 5 minutes. Be careful not to caramelize them. Add the sherry and cook it down until the pan is almost dry. Add the wine and saffron; cook, stirring, until the alcohol has evaporated, another 2 or 3 minutes. Add the cream and cook, stirring, until the sauce has reduced at least by half. This might take another 2 minutes or so: you want about 1-1/2 cups of sauce that is thick enough to coat the back of a spoon. Finish with the salt, cayenne, and white pepper. Keep the sauce warm while you grill the scallops or, if you’re making it ahead, refrigerate it and reheat before serving.
  3. Thread 2 scallops onto each skewer, keeping the scallops as flat as possible to ensure good contact with the grill. Brush the scallops with oil and sprinkle with salt and pepper. Grill over medium heat till caramelized nicely on the outside, 1-1/2 to 2 minutes each side for medium-rare. Rotating the skewers a quarter turn halfway through cooking on each side will give you nice crosshatch grill marks.
  4. To serve, reheat the sauce, if necessary. Pour the sauce out onto 6 individual plates, top with the scallops, and sprinkle the chervil around.
Recipe Notes

Recipe and photo credit by farniente.com.

 

You want jumbo or day-boat sea scallops for this recipe, not the little bay scallops. For the skewers, try to get those flat Japanese bamboo skewers that are about four or five inches long and a quarter-inch wide. If you have to use traditional skewers, double them up and break off the excess.

The saffron sauce does well made ahead, even as much as the day before. Refrigerate it and reheat it before serving.

The scallops can be seared in a pan if you prefer (use high heat and a little oil).

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