Fish and Shellfish
HEATHER�S
CHAMPAGNE RISOTTO WITH SCALLOPS
2 tablespoons (� stick) butter
� cup chopped green onions
2/3 cup Arborio rice or medium-grain white rice
1 cup dry champagne
1 14�-ounce can (or more) low-salt chicken broth
� pound bay scallops
� cup freshly grated Parmesan cheese
Melt butter in heavy medium saucepan over medium heat. Add onions; saut� 1 minute. Add rice; saut� 2 minutes. Add champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.
Serves 2.
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CILEE�S
MARINATED SALMON SEARED IN A PEPPER CRUST
2 tablespoons soy sauce
1 garlic clove, pressed in a garlic press or minced and mashed to a paste
2 teaspoons fresh lemon juice
1 teaspoon sugar
� pound center-cut salmon fillet, skinned and halved
4 teaspoons coarsely ground black pepper
4 tablespoons olive oil
In a sealable plastic bag, combine well the soy sauce, the garlic, the lemon juice, and the sugar, add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes. Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet, heat the oil over moderately high heat until it is hot but not smoking and in it, saut� the salmon for 2 minutes on each side, or until it just flakes. Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds. Serves 2.
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BB�S
SCALLOPS WITH CHILI SAUCE
Very easy, but glamorous and great to wheel out if you�re trying to impress at a party.
12 scallops
12 pieces pickled ginger
Fresh coriander
Thai sweet chili sauce
Sear the scallops in a frying pan (about 2-3 minutes is all it takes). Skewer each with a cocktail stick and add a slice of pickled ginger and some coriander leaves. Serve with a small bowl of chili sauce for dipping.
(BB�s Scallops with Chili Sauce also appears in the �Appetizers & Snacks� section.)
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MS. MONEYPENNY�S
SPICY COCONUT MUSSELS
If ever I had a recipe that people demanded on the spot, this is it.
5 pounds mussels
1/3 cup lime juice (fresh is best, about 3 limes)
1 can unsweetened coconut milk (13.5oz)
1/3 cup dry white wine
1T Thai red curry paste
1t minced garlic
1T Asian fish sauce (Nam Pla)
1T sugar
2 cups fresh cilantro sprigs
Remember: buy your mussels as close to the day you want to steam them as possible. If you aren�t going to use them that day, put them on ice in the fridge. Whatever you do, do not store your mussels in tap water. It will kill them, since they are salt water animals. Dead mussels = bad. Discard any mussels that don�t close when you tap (hard) on them as well as any with broken shells.
Scrub mussels well and remove beards (pull hard!). Squeeze enough juice from limes to measure 1/3 cup. In a big kettle, boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels.
You�ll have to physically restrain your guests if you don�t want them to sop up the sauce. Be nice and provide them with lots of crusty bread.
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LYNDSEY�S
UGLY BUT GOO-OO-OOOD SHRIMP DIP/SPREAD
1 package cream cheese
1 lb cooked, rinsed, dry shrimp
1 bottle of cocktail sauce
1 box of crackers - I prefer stoned wheat thins
Put block of cream cheese on plate. Dump shrimp on top. Pour bottle of cocktail sauce over it. Chill. Use knife to spread cream cheese on crackers, and then scoop up some shrimp and sauce. Eat. Say MmmmmmMMm.
(Lyndsey�s Ugly but Goo-oo-oood Shrimp Dip/Spread also appears in the �Appetizers & Snacks� section.)
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