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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Seafood


Jerry's Scallops

RECIPE Jerry’s Scallops

Serves 2

A CookTale

Jerry Della Femina, our friend and a friend of Facebook, has a weekly column titled “Jerry’s Ink”. This week’s column was titled, “Nobody Asked Me But” and included the recipe for this delicious Scallop dish (Jerry certainly knows food having had one of the best restaurants in East Hampton. Here it is.

INGREDIENTS

3/4 to a pound of fresh Scallops all the same size
4 oz. (8 TB) very good Extra Virgin Olive Oil
Juice of a lemon
1/4 tsp hot pepper flakes
Salt to taste
Parsley if you have it

METHOD

Thinly slice the Scallops. Whisk the rest of the ingredients together.
Gently mix the Scallops with the liquid. Cover and put in the fridge for at least two hours. Take out an hour before serving to allow Scallops to get to room temperature.

Sprinkle with Parsley and serve.


Scampi
RECIPE
Serves 2

A CookTale

Every country has its version of this simple shrimp dish. This one is titled, Southern Shrimp Scampi
credited to Kim Severson of the NY Times. Looks tasty and was tasty.

INGREDIENTS
2 large Garlic Cloves, finely chopped
1/2 tsp Salt
1/2 tsp finely ground Pepper
1 lb Shrimp, 16-20 count
1 TB EVOO
1/2 C Wine or Vermouth
3 TB Butter
2 tsp Lemon Juice
2 TB chopped Italian Parsley
1/4 tsp Red Pepper Flakes

METHOD

1. In a bowl, toss Garlic, Salt and Pepper with the Shrimp, which may be refrigerated, well covered for a few hours.

2. When ready to cook, heat EVOO in a large sauté pan over high heat until it shimmers, then add Shrimp and move shrimp around in the pan for little over a minute, or until the color just begins to turn from translucent.

3. Remove Shrimp, reduce heat to medium-high and add Wine, scraping up any bits in the pan. Cook for a few minutes to reduce, then add Butter and swirl the pan to melt.

4. Put Shrimp back into pan, stir about at most a minute to finishing cooking and add Lemon Juice.

5. Remove to serving dish, sprinkle with Parsley and red Pepper Flakes, adding more Pepper if desired. Serve over Rice or Pasta or as is.


Seafood Salad

RECIPE

Serves 2

A CookTale

Please excuse the erroneous title, it’s me being clever. Actually this delicious salad was Cathie’s handwork from concept to plating. My contribution was the lip smacking approval and the provocative title.

INGREDIENTS

Zest of a Lemon and 1 TB Lemon Juice
1 TB Sea Salt
4 large Sea Scallops, each sliced into 4 pieces
1/3 lb. Calamari (optional)
3/4 lb. extra large Shrimp, shelled and deveined
(you can also use large cooked Shrimp)
1/4 cup EVOO
2 large Garlic Cloves, thinly sliced
1 TB White Wine Vinegar
1 really small Red Onion, cut into fine dice
1/4 cup flat leaf Parsley, minced
1/4 cup Mint leaves, minced
1 tp Red Pepper Flakes
Freshly ground Black Pepper to finish

METHOD

1. Heat 4 quarts of water. Add 1/2 of the Lemon Zest and 1 TB Sea Salt.
2. If using Calamari, add to simmering water and cook for 5 minutes.. Remove with slotted spoon,
drain and set aside in large mixing bowl. When cool enough to handle, thinly slice.
3. Add Scallops to simmering water and cook for 1 minute. Drain, add to mixing bowl.
4. Cook Shrimp for 2 minutes, remove, drain, cut in half lengthwise and add to bowl.
5. In a small skillet, gently heat 2 TB of the EVOO. Add Garlic and cook until softened but now browned.
6. Pour contents of the skillet over the cooked seafood. Add remaining EVOO,
Lemon Zest, Lemon Juice, Balsamic Vinegar, Onion, Parsley, Mint, and Red Pepper Flakes.
Thoroughly combine, cover with tinfoil and let set at least an hour at room temperature.
7. When you’re ready to serve, toss the ingredients and add Salt and Pepper to taste.

 

 


Olive-Oil-Poached Squid With Roasted Leeks

RECIPE

Serves 2

A CookTale

Awhile back, Sam Sifton of the New York Times, published an article featuring this recipe. It caught my eye, I prepared it, it tasted great, and we’ve been enjoying it ever since, including last evening. The Extra Virgin Olive Oil gently poaches the Squid to a tender consistency and the oven roasted Leeks add a wonderful sweetness to every bite.

INGREDIENTS

1 lb. cleaned Squid
2 C plus 2 TB EVOO
1 lemon
Dried Chile Flakes
Salt & Pepper
3 Leeks, trimmed, cleaned & each cut in half lengthwise
1 C Parsley Leaves

METHOD

1. Preheat oven to 375. Rinse the Squid under cold water. Place in a Dutch oven. Cover with 2 cups of EVOO, add half the Lemon (reserving the other half for juice) and a pinch of Chile Flakes, and season well with Salt and Pepper. Cover tightly, and poach the Squid in the oven until fork-tender, about 1 hour. Remove from the oven, and allow to cool with the lid on for at least 20 minutes.

2. Meanwhile, toss the Leeks in a mixing bowl with 2 tablespoons EVOO and season with Salt and Pepper. Place Leeks in a single layer on a sheet tray, and roast until they are tender and beginning to caramelize, about 20 to 30 minutes.

3. Using a slotted spoon, transfer the Squid to a mixing bowl, and combine with the makings of a dressing: 1 tablespoon of the poaching liquid, 2 teaspoons Lemon juice, and a small pinch of Chile Flakes. Toss well, check seasoning, then add the Parsley, tossing again to coat evenly.

4.Arrange the Leeks on 2 plates, and spoon the Squid over them, finishing with a drizzle of the dressing, loosened (if necessary) with reserved poaching liquid..

 


RECIPE
Serves 1

A CookTale

At under $5.00 a pound, irresistible Lobster becomes even more so. We brought home the store’s maximum order of six, 1-1/4 to 1-1/2 pounders, streamed and cracked. Cath craved for her usual, steamed with Melted Butter, while I craved for spicy Fra Diavolo. As shown, we both got our cravings satisfied, with ample leftovers for picking at lunch.

INGREDIENTS

1/2 C Lobster Meat (Claw section & Tails only)
1/3 C of EVOO
1 large Garlic Clove, chopped
1/2 C of White Wine
1-1/2 C of Tomato Sauce
Pinch crushed Red Pepper Flakes
1/3 C of Capers
2 TB of chopped fresh flat-leaf Parsley
Salt
2 oz of cooked Linguini

METHOD

1. Cut the Lobster in half lengthwise. Remove the Tail meat & the Claw meat. The remainder can be saved for stock.

2. In a large saucepan, heat the EVOO & Garlic & cook for a few minutes. Add the White Wine, Tomato sauce, Red Pepper Flakes & Capers. Cook for a few minutes until all the ingredients have blended together. Add the chopped Parsley & Salt, to taste.

3. Add the Lobster Meat. Do not overcook the (already steamed) Lobster, You simply want to warm & mix them together. Add the Lobster & Sauce to the cooked Linguini & serve.


RECIPE

Serves 2

A CookTale

While preparing dinner, my thoughts were carried back to the streets in New York Chinatown on an evening like this — clear, brisk and early September. Ever since I was a small child it was our family’s Sunday lunch place, and there’s nowhere like it in the city. And the longer I stay away, the more I’m haunted by memories of dark alleys, neon signs and the freshest, most exotic food stands in the city. May it never change.

INGREDIENTS

1/3 C of Soy Sauce
2 oz of fresh Ginger (diced)
1 tsp of Sesame Oil
1-1/2 tsp of Cornstarch
2 TB of Chicken Broth
3/4 lb large Sea Scallops
2 slices of Bacon (chopped)
1/2 lb of fresh Mushrooms (sliced)
1 Red Bell Pepper (cut in strips)
4 oz Snow Peas (halved)
1 tbsp of Water
Sesame Seeds
Black pepper

METHOD

1. In a medium bowl, mix together Soy Sauce, Sesame Oil & Ginger. Whisk until well blended, add Scallops & toss to coat. Set aside. 

2. In a second bowl, mix together the Cornstarch & Chicken Broth, set aside. 

3. In a wok, cook Bacon over medium heat, stirring until crisp & brown. 5-7 minutes. Remove Bacon & set aside. Drain all except 1 TB of fat from wok.

4. Add Scallops & stir-fry until just opaque, about 3 minutes. Remove from pan. Add Mushrooms, Red Bell Pepper & Snow Peas to the wok. Stir fry 2-3 minutes, or until crisp-tender.

5. Return the Bacon & Scallops to the wok. Add Water & stir-fry until hot. Season with Black Pepper. Sprinkle on the Sesame Seeds & serve.

 
 


 

RECIPE

Serves 2 generously

A CookTale

It seems that every six months or so, we get a craving for Calamari in one of its many forms. Served as stuffed whole bodies, or deep fried to a crispy tenderness, or as a savory stew with or without Baby Octopus. It’s obvious which won out, and the dinner was easy. The well-seasoned Fettuccine with Butter and fresh Pepper supplied the starch.

INGREDIENTS

1 lb of Calamari (1/4″ rings)
28 oz can of whole Tomatoes
2 C of Marinara Sauce (homemade or Rao’s)
1 C of White Wine
1 TB of fresh Lemon juice
1 TB of EVOO
2 Garlic Cloves (chopped)
1 medium Red Onion (diced)
1/2 tsp of Sea Salt + 1 tsp of Black Pepper
1/2 tsp of Red Pepper Flakes (or to taste)
2 TB of Salt Capers
1/3 C of flat leaf Parsley (chopped)

METHOD

1. Slice the Calamari into rings about 1/4 inch thick. Set them aside.

2. In a large deep saute pan, add the EVOO & the Garlic & Red Onion. Saute until translucent & tender. Add the canned Tomatoes, the Marinara Sauce, White Wine, Lemon Juice, EVOO, Salt, Pepper & Red Pepper Flakes. Simmer on medium low for about 30 minutes to give the flavors time to blend.

3. Add the Calamari to the sauce. Continue to slowly simmer for about another 45 minutes, stirring occasionally. Test for tenderness — the Calamari should be tender & the sauce very savory. Add the Capers & the chopped Parsley, combine it all, & it’s ready to sit atop the bed of Fettuccine.


RECIPE
Serves 1

A CookTale

A warm Summer evening, perfect for a salad as the main course. But my mind was set on a Shrimp Cocktail. Why not combine them and enjoy a Shrimp Cocktail Salad? The Tomatoes were at their early August peak, and the garden was bursting with Basil. The salad dressing was a traditional Cocktail Sauce made with Chili Sauce, Horseradish, Worcestershire Sauce and Lemon Juice.

INGREDIENTS For the Shrimp Cocktail Salad

10 Medium Large cooked Shrimp
3 Small ripe Tomatoes (sliced)
1/4 C of Black Olives
Basil Leaves

INGREDIENTS For the Cocktail Sauce
1/2 C of Chili Sauce
1 TB of Worcestershire Sauce
2 TB of prepared Horseradish Sauce
Lemon Juice (to taste)
Sea or Kosher Salt & Black Pepper
1 TB of EVOO


RECIPE 

Serves 2

A CookTale

Food not only fuels the body, it also fuels the imagination. While composing today’s post, my mind wandered to the glorious Iberian Coast. We spent more time up and down the coast of Portugal, where we would go to tiny seaside eateries with wonderful fresh Seafood netted right off the deck to enjoy with our chilled glasses of Vinho Verde. We should have also spent more late nights in crowded, noisy, delicious Spanish Tapas bars. I’m certain that this dish is typical of what one would find throughout the country.

INGREDIENTS

1/4 C of EVOO (Spanish if available)
1 tsp of chopped Garlic
1 tsp of ground Sweet Paprika
1 tsp of ground medium-hot Smoked Paprika 
3/4 tsp of ground Chipotle
1 tsp of ground Cumin
1/2 tsp of Red Pepper Flakes (or to taste)
1 dozen Jumbo Shrimps peeled (or more to taste) 
Sea Salt & Pepper

METHOD

1. Put the EVOO in a skillet just big enough to hold the Shrimp in one layer & turn the heat to low. Add the Garlic & adjust the heat so that it barely sizzles, when the EVOO takes on color, add the Paprikas, Chipotle, Cumin & Red Pepper Flakes. Stir for a minute or so to incorporate.

2. Add the Shrimp. Raise the heat & cook, turning once or twice, until firm, 3 minutes or less. If overcooked, Shrimp becomes tough & inedible.

3. Garnish & serve.

 
 
 


RECIPE

Serves 2

A CookTale

Our supermarket announced another Lobster sale, 1-1/4 to 1-1/2 lbs at $5.88 a pound. That was enough to get us out of our seats. We had the fishmonger steam and crack three of them so they were ready to go. To Cathie, nothing is more of a treat than simply steamed with a dipping dish of clarified butter. For me the dipping dish was a combination of Mayonnaise, Cocktail Sauce and Lemon Juice. Somewhat like a simplified Russian Dressing.

INGREDIENTS For the Lobsters if they were not steamed by the fishmonger

3 1-1/4- to 1-1/2-pound Lobsters
1/2 Cup White Wine or Vermouth
A small bowl of clarified Butter
A small Bowl of the Mayo mixed with Cocktail Sauce
Lemon Slice

METHOD

1. Humanely kill the Lobsters by plunging a chef’s knife into the head. It immediately dies.

2.To steam the Lobsters, fill pot so that water comes up sides about two inches. Add 1 TB of salt. Bring the water to a boil, & put in the Lobster. (Feel free to use a steaming rack or just add directly to the pot.) Regulate the heat if the froth starts to bubble over. Cover the pot tightly & start counting the time. The Lobster is cooked after 12 or 13 minutes.

3 .The Lobsters are done when the outer shell is bright red & the meat is white, not opaque. Do not overcook nor undercook them.

4. Carefully remove them from the pot with tongs, they are very hot. Note: your Lobster will continue to cook a little after you take it out of the pot. To stop the cooking process, place the steamed lobster in a bowl of ice before cracking.

6. Plate & serve with a wedge of lemon & a dipping sauce.