PAN SEARED SCALLOPS WITH GINGER SAUCE

This is a dish elegant enough to serve to guests, but simple enough to make for a quiet evening at home. Which is exactly what I did when I had a longing for scallops recently. My husband and I enjoyed them with the ginger sauce, while our kids preferred them plain.

PAN SEARED SCALLOPS WITH GINGER SAUCE

1 carrot, peeled and quartered
1 shallot, peeled and quartered
1 (2 inch) piece of fresh ginger, peeled and thinly sliced
1 clove of garlic, peeled and cut in half
1/4 cup white wine
1 cup chicken broth
1 tablespoon vegetable oil
1 pound sea scallops
salt and freshly ground black pepper to taste
basil for garnish

In a medium saucepan, combine carrot, shallot, ginger, garlic, wine and broth. Cook uncovered, over medium heat for 12 minutes, or until liquid is reduced to about 1/2 cup. Strain, discard vegetables and reserve liquid.
Pat scallops dry with paper towel. In a skillet that has been coated with cooking spray, heat oil over medium-high heat. Place scallops in a single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper.
Cook for 2 minutes longer or until second side is lightly golden. Reduce heat to low.
Pour reserved liquid over scallops. Simmer 1 minute, or until scallops are done.
To serve, arrange scallops on plate, spoon sauce over them and sprinkle with basil.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, March 2008
www.arkansasonline.com/news/features/food/‎

CHILEAN SEAFOOD STEW

A stew is usually a dish I consider for the cold depths of winter, however, this Chilean Seafood Stew is light and fresh enough to be enjoyed in the fall, when the weather is fluctuating between warm and cool, and sometimes both in one day.

CHILEAN SEAFOOD STEW

3 tablespoons of olive oil
1 onion, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 red bell pepper, sliced
4 garlic cloves, minced
1 teaspoon chopped jalapeno
1 cup white wine
1 cup clam juice
1 (28 ounce) can of crushed tomatoes in juice
1 bay leaf
1/4 cup lime juice, plus 2 limes quartered
2 pounds white fish, cut into pieces
1 pound shrimp, peeled
1 cup whole cilantro leaves, chopped
4 scallions, chopped

In a saucepan, heat the olive oil. Saute the onions until they begin turning brown, 8 to 10 minutes. Toss in the bell peppers and cook an additional 3 minutes. Add the garlic, jalapeno, wine, clam juice, tomatoes, bay leaf and lime juice.
Bring to a boil, then reduce to a simmer for 15 minutes.
Add the fish and the shrimp and continue cooking 5 minutes, utnil the shrimp are opaque. Remove from heat, discard the bay leaf and stir in the cilantro and scallions. Serve with lime wedges.
Enjoy!

Recipe adapted from Oprah Magazine, April 2004
www.oprah.com/food.html‎