GOLDEN VALLEY, Minn.-- Today, chef Jamie Malone from Sea Change restaurant joined us with their recipe for scallops. Sea Change focuses on sustainable seafood, highlighting fisheries that use environmentally responsible methods of gathering and farming seafood. The menu also includes a number of items under the heading "Not Fish" as well as late night offerings of small plates and raw bar selections. Jamie also told us about their happy hour specials.
For more information on Sea Change, call 612-225-6499 or visit http://seachangempls.com/.
Tips for Cooking with Scallops:
Use "dry pack" scallops ... avoid supermarkets scallops that have been packed in brine.
Allow the side you will be searing to rest on a paper towel prior to cooking. This will absorb some moisture and allow a darker sear.
Use a very hot cast iron pan. Lightly coat the pan with oil. Finish cooking the scallops by basting them with butter, garlic and thyme. Squeeze a little lemon juice on them just before serving.
Apricot Walnut Sauce
1/2 cup boiling water
2 oz Apricots
1/3 cup toasted Walnuts
1/4 cup Lemon Juice
1 tsp Cayenne
2 cups Cilantro, picked
5 springs Tarragon, picked
1 1/2 cups Parsley, picked
8 Basil leaves
5 tablespoons Oil
Salt
Boil water and pour over apricots, allowing to hydrate for at least one hour.
Add all ingredients, except oil, to a blender and combine.
Working quickly, blend to a smooth puree and add oil to emulsify.