Perfect Herbed Scallops with Butter and Garlic

Scallops are one of our favorite sea foods, but when we mess them up they are almost inedible. These take a very light hand on the spices and a precise cooking time, and then a big ol’ dump of butter at the end. We ate these with a baked red potato and a fresh garden salad topped with mozzarella.

Ingredients:

  • Roughly 12 oz sea scallops (if frozen, defrost them). These are what we used.
  • Two tablespoons avocado oil
  • 1 tablespoon garlic, or 2-3 cloves
  • Salt and pepper, to taste
  • 1/4 cup butter and a handful of chopped herbs of your choice (I used oregano and parsley)
  • A small handful of chopped chives
  • Sprig of rosemary

Directions:

Pat the scallops dry with a paper towel and salt and pepper both sides. Set a cast iron pan or other heavy bottomed skillet on high heat with the avocado oil. Wait for the oil to get hot enough to smoke a little bit, and then set the scallops in the pan to sear. Sear for about two minutes, then flip. After another minute, add the butter and herb mixture. Spoon the butter over the scallops continuously for about a minute. Remove from the heat and lightly tap each piece several times with the rosemary. Sprinkle the chives on top. Serve immediately.

Salmon With Gochujang Glaze

A couple of months ago we visited a local restaurant that served a sriracha-glazed salmon that was so good we’ve been thinking about it ever since. I’ve tried a couple of times to recreate it, without much luck. This recipe is definitely different, and I subbed a Korean Gochujang sauce for the sriracha, but it’s my best attempt yet. This only takes a couple of minutes to prepare and goes well with roasted asparagus and rice.

Ingredients:

  • Four tablespoons honey
  • Two tablespoons minced garlic
  • One tablespoon hoisin sauce
  • Three tablespoons granulated sugar
  • One tablespoon rice vinegar
  • Two tablespoons soy sauce
  • Three tablespoons Gochujang sauce
  • One tablespoon sambal olek
  • About a two-inch section of fresh ginger, peeled and minced
  • A squeeze of fresh lime juice
  • Four to five small to medium salmon fillets

Directions:

Pat the salmon dry and place it on a baking sheet prepped with parchment paper or in a shallow roasting pan, oiled. Mix all of the other ingredients together and spoon an equal amount on each fillet. Flip the fish, and spoon equal amounts on the other side. Brush with a pastry brush to evenly coat each piece. There will be leftover sauce on the tray, that’s ok because it bakes into more glaze.

Bake the fish at 400 degrees for ten to 15 minutes depending on the thickness of the fish. When it flakes off easily, it’s done. Move the pan to the upper rack and broil on high for one minute.

Spoon the sauce in the pan over the fish and serve immediately.

Gochujang glazed salmon

A couple of months ago we visited a local restaurant that served a sriracha-glazed salmon that was so good we’ve been thinking about it ever since. I’ve tried a couple of times to recreate it, without much luck. This recipe is definitely different, and I subbed a Korean Gochujang sauce for the sriracha, but it’s my best attempt yet. This only takes a couple of minutes to prepare and goes well with roasted asparagus and rice.

Ingredients:

  • Four tablespoons honey
  • Two tablespoons minced garlic
  • One tablespoon hoisin sauce
  • Three tablespoons granulated sugar
  • One tablespoon rice vinegar
  • Two tablespoons soy sauce
  • Three tablespoons Gochujang sauce
  • One tablespoon sambal olek
  • About a two-inch section of fresh ginger, peeled and minced
  • A squeeze of fresh lime juice
  • Four to five small to medium salmon fillets

Directions:

Pat the salmon dry and place it on a baking sheet prepped with parchment paper or in a shallow roasting pan, oiled. Mix all of the other ingredients together and spoon an equal amount on each fillet. Flip the fish, and spoon equal amounts on the other side. Brush with a pastry brush to evenly coat each piece. There will be leftover sauce on the tray, that’s ok because it bakes into more glaze.

Bake the fish at 400 degrees for ten to 15 minutes depending on the thickness of the fish. When it flakes off easily, it’s done. Move the pan to the upper rack and broil on high for one minute.

Spoon the sauce in the pan over the fish and serve immediately.