Sea Scallops

    About a month ago, they FINALLY opened the Whole Foods they have been teasing me with for the last year. We went in the first weekend after it opened but could barely get from the produce to the seafood through the mass of people! We quickly abandoned ship to try when people got over their excitement. We tried again this past weekend with success. It was definitely more crowded than I would have liked but we were at least able to navigate our cart. Even through the crowd I was able to really appreciate shopping organic. Everything looks like food should look; bright, inconsistent, and delicious! I went in with the mission of finding something luxurious and romantic that wouldn't cost me an arm and a leg. I walked up to the seafood counter and saw the most beautiful sea scallops I have ever seen! I built this dish around those scallops and fully expected to pay the price for the, not only beautiful but also organic, ingredients. I was shocked to learn that this dish for 2 people came out to a little over $20! Sure, it's a little more expensive than your every day home cooked meal, but think of the $60 or more you would spend on a similar dish in a restaurant. I know what you are going to say next: "But it is SO much work to make a fancy dish at home." It really does not have to be. This dish took me a total of 25 minutes and requires only a handful of ingredient. Read on and see what I mean...

Sea Scallops with Fennel and Corn over Israeli Couscous

What you need:

1 small bulb Fennel, cut julienne
1 small cob Sweet Corn (corn removed)
3/ 4 cup dry Israeli Couscous
1/2 cup Balsamic Vinegar
1/2 tbsp Butter, or enough to coat pan
6 Sea Scallops
1/3 cup White Wine
Salt TT (to taste)

This is a recipe you are really going to want to have everything cut and measured out before you turn on the stove; everything happens pretty quickly once the heat is on!

If you have never worked with fennel before, this is what it looks like:

It smells like licorice! Don't worry though, it doesn't taste as strong as it smells. It tastes sweet and clean. To prepare it for this dish, remove the top and cut the bulb in half. From that point you can cut it julienne just like you would an onion. (Tip for plating: save a little bit of the greens for a pop of color on the completed plate.)

Next is the corn. You know corn is at it's sweetest when the silk on top is dry and dark brown:

 Unfortunately, grocery suppliers have found ways to artificially darken the silk because they know that is what people buy. Thankfully, I don't worry about that when I buy organic produce.

Shuck the corn and remove the kernels from the cob. This is easily accoplished by cutting off the bottom (to give it an even base) and sawing it from top to bottom using a serrated knife.

To prepare the scallops, pat dry with a paper towel and add a hint of kosher salt.

There are two things you can start, and even finish, before you start the scallops.

Place the balsamic vinegar in a small (as small as you have) sauce pan over medium heat and let it simmer until it is thick. The 1/2 cup you began with should reduce down to about half and you should be able to make a path through it with your finger when it coats a spoon. It will take roughly 5-7 minutes.

And yes, the picture of the spoon is from the Korean BBQ. But it is a good example of the desired thickness of ANY sauce.

The other thing you can begin before the scallops is the couscous. Boil 1 cup of salted water. Add Israeli couscous, cover and let it boil for about 5 minutes. After the 5 minutes are up, remove from heat and let sit (still covered) for 10 minutes or until you are ready to put it on the plate.

Okay, time to move on to the main event. This part really does go very quickly but don't be scared. I'm right here.

On high heat, place a saute pan large enough for the scallops to have plenty of room. Add enough butter to coat the bottom of the pan. (For my 8 inch pan that meant about a 1/4 tablespoon.) When the pan is REALLY hot, there should be a little smoke and the butter should be starting to brown, add the scallops. Sear on each side for about 30 seconds, then remove from pan and place on a paper towel. They should be a yummy, caramelized brown on both sides. If you poke one with your finger it should feel soft but with a little resistance in the center. If you are not confident in what it feels like, cut one in half. It should be white, not pink, and still soft to the touch. If they are not fully cooked, place them in a warm oven, about 250 degrees for a few minutes. Check them OFTEN! The only thing worse than an undercooked scallop is an overcooked scallop. Can you say 'hockey puck'?

Immediately after removing the scallops from the pan, toss in the fennel. Saute it until it begins to brown on the edges. Deglaze with the white wine and add the corn. Cook until the wine is ALMOST completely dried and the fennel begins turning translucent. 

We are nearing the end folks! All that is left is plating. Spoon half of the couscous onto each plate. Top with the vegetables and the scallops. Drizzle the balsamic either around the plate or over the scallops directly. Make sure there is enough balsamic on the plate to have some with every bite. It really is necessary for the flavor of the dish. Top each scallop with the fennel green you set aside and a little more salt, then step back to admire your work!

You have just created a dish that any restaurant would charge about $30 a plate for. You spent only $20 for two plates, it's entirely organic, and it only took you 30 minutes. Reward yourself by sitting down with the person you love and a glass of the wine you cooked with and enjoy!

Sweetened Condensed Version:

1 small bulb Fennel, cut julienne

1 small cob Sweet Corn (corn removed)

3/ 4 cup dry Israeli Couscous

1/2 cup Balsamic Vinegar

1/2 tbsp Butter, or enough to coat pan

6 Sea Scallops

1/3 cup White Wine

Salt TT (to taste)

1. Prepare couscous and set aside. Also, reduce balsamic vinegar by about half and set that aside as well.

2. Place saute pan over high heat and coat with butter. When the pan is hot, sear scallops for about 30 seconds on each side. Remove from pan and place on a paper towel.

3. Add the fennel to the hot pan and saute until it begins to brown. Deglaze with wine and add corn. Cook until the wine is almost dry and the fennel begins turning translucent.

4. To plate, split couscous between two plates and top with vegetable and 3 scallops each. Drizzle with balsamic glaze and garnish with fennel fronds.

5. Enjoy with a glass of white wine!