Young & Hungry

If you don’t like scallops, I don’t like you.  I mean not really, but you do lose major cool points in my book of judgment and ridicule.  Scallops, although still bottom feeders, are superior to their friends The Oyster and Mr.  Muscle.  Yes, they consist mostly of an abductor muscle, which is the delicious part you eat, but I was surprised and slightly disgusted to learn that scallops also have eyes to help detect light and motion and can be hermaphrodites, consisting of both sexes at the same time or switching sexes mid-life.  Now that sounds like a crisis.  Luckily for the scallop, they are notably one of the prettier of the species, having very symmetrical shells that are musical as well as functional when on a daily swim or escaping predators on the prowl. 

 

Outside of the physical realm, scallops are associated with Saint James and fertility.  Going forward one might take special consideration of the occasion for which they are making scallops, being the apparent symbol of fruitfulness that they are.  Perhaps had I paid more attention to mythology or art in my time abroad I would have remembered that in The Birth of Venus, the Roman Goddess of fertility and love, was in fact on a lovely half-shell or scallop shell.  Upon further investigation one learns that the Greek Goddess Aphrodite was also carried to Earth in the shell of a scallop thus earning the scallop its reputation as an aphrodisiac. 

 

After this little investigation into the history of the scallop, perhaps I too will refrain from mass consumption.  This is what happens when I find myself without much to say…err…write.  Wikipedia, we’re over.  If only this recipe, courtesy of my ever dependable Bon Appétit, wasn’t so irresistible or perhaps I too fell victim to the powers of the ever alluring scallop. 

 

Baby Bok-Choy and Scallops

Serves 2.  Duh. 

 

1 tablespoon yellow miso (fermented soybean paste)

1 tablespoon seasoned rice vinegar

1 tablespoon Mirin (sweet Japanese rice wine)

1/4 teaspoon grated peeled fresh ginger

2 teaspoons vegetable oil, divided

1/2 teaspoon Asian sesame oil, divided

2 baby bok choy, quartered lengthwise

10 large sea scallops, side muscle removed, patted dry

Thinly sliced green onion tops

 

 

 

 

 

 

Whisk first 4 ingredients and 1 tablespoon water in small bowl to blend. Set sauce aside.  Heat 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil in large nonstick skillet over medium-high heat. Add bok choy; cook until wilted and brown in spots, turning often with tongs, about 3 minutes. Divide bok choy between 2 plates.

 

Add remaining 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil to same skillet. Sprinkle scallops with pepper; add to skillet. Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side. Remove pan from heat. Place scallops between bok choy. Add miso sauce to skillet; stir just until warm, about 3 seconds. Drizzle sauce over scallops and bok choy. Sprinkle with green onions.

 

Coconut Rice

• 1 T butter
• 1 T brown sugar
• Dash of salt
• 1 cup rice
• 1 ½ cups coconut milk
• 1 ½ cups water
• Shredded coconut
• Macadamia Nuts, chopped

 

In a small skillet sauté coconut over medium heat until golden.  Repeat with the Macadamia Nuts and set aside.  In a sauce pan, melt butter and dissolve brown sugar and salt.  Mix in rice and stir until coated.  Add coconut milk and water and bring to a boil.  Reduce heat to low, cover and simmer for 20 minutes or until liquids are absorbed.  Stir in half of the coconut and nuts and use the rest as garnish.