#seafood

Takanori Fujii

Japanese Hamachi cured on Kelp and glazed in Meyer Lemon and Aged Paprika Kosho

I love seafood. And I’m always craving seafood. Ceviches, oysters, po’ boys, lobsters rolls, moules frites, sushi. I love it all. I don’t really like preparing raw food though in my own home, but I’ve been craving crudo pretty badly. So I made this dish. It’s the fanciest (and least time-intensive) thing I’ve ever posted on this food blog.

Living in the Midwest, I don’t have access to the super fresh stuff I’m used to in New York and that’s why I don’t really like preparing raw food in at home. Granted, technology and the way things are packaged and shipped are continuously improving, but the ultimate rule is always buy from a trusted source!

This dish is an appetizer and I can’t stress the importance of using high-quality fresh scallops for this. Secondly, the Thai basil brings out a little earthy bitterness that I quite like – if it’s not for you, sweeten it up with a few tablespoons of fresh squeezed orange juice à la Jean-Georges Vongerichten.

For about 4 servings:

•  ½ lb. dry-packed sea scallops
• 1 lime, juiced
• 1 tbsp. pure sesame oil
• 1 ½ tsp. tamari
• 1 tsp. rice vinegar
• 1 tsp. grated ginger
• 1 small Serrano chili thinly sliced
• 1 bunch Thai basil leaves, chiffonade

Pat scallops dry and thinly slice them crosswise. Whisk together lime juice sesame oil, tamari, cringed and ginger. Arrange scallop on plates. Spoon sauce over scallops. Garnish with sliced chili and sprinkle with a tablespoon scoop of Thai basil leaves.

I know that for some people Oysters Rockefeller was the gateway to eating fresh oysters. It was the opposite for me through and I don’t think I really appreciated cooked oysters until I moved to the Midwest. In some seasons, Blue Points – IMO the PBR of oysters – can cost up to $4 at a Minnesota restaurant. In NYC, I don’t remember these things costing more than $1. Thus, I avoid them at all costs. I’m really lucky that I live near a great seafood & fish place. I can score different oysters at a decent price.

The original recipe for Oysters Rockefeller – invented by Jules Alciatore of New Orlean’s Antoine’s and named after John D. Rockefeller – is still a secret. The man took the secret to this broiled oyster recipe to his grave so many of the recipes you see are merely guesses and an off-shoot. This recipe is an off-shoot because there’s spinach in it, which is what the original recipe supposedly did not have.

P.S. National Oyster Day is coming up next week.

For a dozen oysters:

• 3 tbsp. butter
• 1 small shallot, chopped
• 1 c. lightly packed spinach leaves
• ¼ c. half and half
• ¼ c. grated Parmesan cheese
• 1 tsp. Pernod
• ¼ cup seasoned bread crumbs
• 12 shucked East Coast oysters
• Lemon wedges, to garnish
  

In a sauté pan, melt butter over medium heat. Once butter is heated, add shallots and cook until fragrant. Add spinach leaves until just wilted, before adding half and half. Remove from heat and let it cool slightly. Transfer this mixture to a food processor. Add cheese and Pernod. Pulse until the sauce has a green consistency. Add about a half tablespoon of sauce on top of each oyster. Top with breadcrumbs.

Broil until the breadcrumbs are browned, about 5 minutes.

Garnish with lemon wedges – give it a little squeeze over the oysters before consuming.

Masterpiece

Hello from Summer Isles Highlands of Scotland, the hearts of the fresh seafood…

Some more good stuff / fantastic presentation ideas