Seared Scallops with Chorizo and Potatoes

Recipe by Rick Bayless, host of the ongoing PBS series, "Mexico—One Plate at a Time," is an award-winning chef-restaurateur and cookbook author. He is the Monterey Bay Aquarium’s 2010 Honored Educator of the Year.


Wild-caught sea scallops from the U.S. Atlantic are on the Seafood Watch yellow, "Good Alternatives" list.
 
Ingredients
  • (Serves 6–8 as a soft taco filling or tapa)
  • 1 pound red-skin boiling potatoes (about 4 medium), cut into ½-inch pieces
  • Salt
  • 1 pound scallops
  • 2 tablespoons vegetable or olive oil
  • Freshly ground black pepper
  • 12 ounces fresh Mexican chorizo sausage (about 1½ cups), casing removed
  • 4 large green onions, roots and withered outer leaves trimmed off, cut into ½-inch pieces
  • Corn tortillas (optional)
Directions
For the potatoes:
Half fill a 4-quart saucepan with water, add 1 tablespoon of salt and bring to boil.Add potatoes and simmer over medium heat until tender, about 12 minutes. Drain.

For the scallops:
Pat scallops dry with paper towels. Heat a 12-inch skillet or griddle over medium-high heat. For best results, choose a skillet or griddle that is heavy and nonstick or well-seasoned cast iron.

Add oil and, when quite hot, add scallops in an uncrowded layer. Sprinkle with salt and pepper. Sear, turning occasionally, until golden, about 2 minutes total. With high heat, the scallops will sear without overcooking.

Scoop onto a wide plate.

To finish and serve:
Place chorizo and green onions in skillet. Cook over medium heat, breaking up any clumps of chorizo, just until sausage has rendered its fat, 6–7 minutes.

Add drained potatoes and continue cooking, occasionally scraping up any sticky bits, until potatoes begin to look crusty-brown, about 15 minutes.

Meanwhile, cut the scallops into pieces that resemble the diced potatoes.

When the potatoes are browned, add scallops. Mix everything together as the scallops heat for a minute or so.

Scoop the mixture into a serving bowl and set before guests. For tacos, serve with corn tortillas.

 
 
Hi all:

This is my first blog, and I thought I'd start with a Sustainable seafood recipe from the South. It comes from Regina Charboneau, owner of Twin Oaks B&B in Natchez, MS and author of two cookbooks.

Enjoy!

Sustainable Seafood Recipes
Catfish with Black-Eyed Peas 

"As a Southerner, I always use ingredients that are true to this area of the country but with a little bit of a twist," says Regina Charboneau. "The combination of the catfish with smoked tomatoes, black-eyed peas and vinegar all works really well together." It's also versatile; the fish is delicious alone or with one or both sauces. Make the tomato sauce on the weekend and you’ll have a quick and delicious weeknight meal.

U.S. farm-raised catfish has a mild flavor and firm texture. It’s farmed in an ecologically responsible manner and is on the Seafood Watch green "Best Choice" list. Ingredients
Directions Note: Prepare the tomato sauce and black-eyed pea vinaigrette in advance if you plan to use them.

Cut the catfish into four portions.

Mix the flour, salt, garlic, cayenne, black pepper, fennel and paprika. Sprinkle this mixture evenly over the filets.

Place a cast iron skillet over medium heat and let it get hot before adding 2 tablespoons of oil. Add the filets and cook for 4-5 minutes on the first side until the fish has a good rich color. Turn the fish over and cook 3-4 more minutes. Allow plenty of room in the pan for each piece of fish, cooking in batches if necessary.

Serve as is, or spoon warm tomato sauce on a plate, place the catfish on top and cover with the black-eyed pea vinaigrette.

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks