Ingredient: sea scallops

Baked Scallops w/ Creamy Corn, Tomatoes & Chives

July in Canada is the ‘everything goes better with corn’ season, and that includes seafood.

Scallops, those sweet and tender ocean gems, have a flavor profile that’s both briny and subtly sweet but never too fishy. Then there’s corn, that sunny yellow kernel-packed treasure. It’s like summer in vegetable form, with a satisfying crunch and natural sweetness.

This is an easy summer dish, perfect for any night of the week, but make no mistake, it’s also worthy of a weekend dinner with friends. Pair it with some small, boiled new potatoes tossed in parsley and butter. Yum!

Brion & I love both seafood and corn, so this kind of meal certainly works for us.

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 Baked Scallops w/ Creamy Corn, Tomatoes & Chives
Votes: 1
Rating: 5
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Rate this recipe!
Course Main Dish
Keyword baked scallops w/ creamy corn, tomatoes & chives
Servings
Ingredients
Corn, Tomatoes & Chives
Scallops
Course Main Dish
Keyword baked scallops w/ creamy corn, tomatoes & chives
Servings
Ingredients
Corn, Tomatoes & Chives
Scallops
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Corn, Tomatoes & Chives
  1. In a large skillet, heat oil. Add corn kernels & season with 1/4 tsp salt. Cook until just about tender, 2-3 minutes. Add Boursin cheese & water; cook 1-2 minutes more while stirring. Remove from heat, stir in the halved tomatoes. Keep warm while scallops are baking.
Scallops
  1. Preheat oven to 400 F.
  2. Pour melted butter into an 11 X 7-inch baking dish; add scallops & spread to form an even layer. In a small bowl, combine breadcrumbs, parmesan cheese, minced garlic, onion powder, paprika & dried parsley. Sprinkle over scallops. Bake scallops about 15-20 minutes.
Serving
  1. Divide corn/tomato mixture on 4 serving plates. Top with scallops & fresh chives or green onions for garnish.

Fideua` — Seafood Paella with Pasta

In 2014, before returning home to Canada from a European holiday, Brion and I spent 12 days in the Dominican Republic. We stayed at a resort called Sanctuary Cap Cana. The beauty of the area was just incredible. This was a little ‘wind down’ to just enjoy a bit of sea, sun and sand. When we went to supper one evening, a chef was preparing a HUGE  pan of Fideau`.

Anyone familiar with Spanish cuisine knows about paella, the saffron-flavored rice dish made with varying combinations of vegetables , meat, chicken and seafood. It belongs to the list of the most popular Spanish icons like bullfighting and flamenco dancing.

  Fideau`, on the other hand is the lesser known dish but is very similar. Instead of using rice, it is made with short pasta and embodies a different texture. Both are cooked in a shallow, wide flat metal pan (paellera) which lets the starch cook evenly and the water evaporate uniformly. Good soup stock or seasoning sauce is a key ingredient to achieve the traditional deep flavor. Another important thing is to add hot water slowly at intervals while cooking to make sure the rice or pasta do not become too dry or too moist.

That was the first time either of us had heard about fideau`. It was a little spicy for me but Brion just loved it. This is my own version I made when we came home!?


Print Recipe


Fideua` -- Seafood Paella with Pasta

Votes: 1
Rating: 5
You:
Rate this recipe!

Course Lunch, Main Dish
Cuisine Spanish

Servings


Ingredients

Course Lunch, Main Dish
Cuisine Spanish

Servings


Ingredients

Votes: 1
Rating: 5
You:
Rate this recipe!


Instructions
  1. In a 14-inch skillet or paella pan, heat 2 Tbsp olive oil on medium -high heat ; add fideo pasta. Sprinkle with salt & pepper; cook, stirring almost constantly until they darken slightly.

  2. Add broth, clam juice, garlic, salt & pepper, saffron threads (turmeric), Italian herbs, hot pepper sauce; simmer for 5 minutes. Add onion, tomato & peas; simmer about 10 minutes until onion & pasta are tender.

  3. Add shrimp & scallops; cook about 5 minutes, stirring gently. Adjust seasoning if necessary & serve with lemon wedges if desired.