My mum bought a pack of frozen scallops awhile back (fresh scallops are really expensive here) and instead of cooking it how we usually do, the ‘Chinese’ way-stir frying with asparagus and prawns, zzz decided to do this.
My only complain? Our scallops are not fat and juicy enough!
Briefly cooked scallops and tomato compote
Recipe adapted from http://www.aveceric.com/2011/05/12/barely-cooked-scallops-with-tomato-compote-and-champagne-beurre-blanc/
Another fish dish. Heh. Told you we had a lot of fish.
Recipe for two (Inspired from http://www.aveceric.com/2011/05/12/cod-basquaise/)
For the basquaise (a sauce typical in Basque cuisine):
1 cups of homemade tomato sauce
3 small shallots, thinly sliced
1 red chilli, thinly sliced
1 small yellow peppers, cubed
8-10 cherry tomatoes, halved or quartered
a bunch of coriander, stems chopped and leaves reserved
To make tomato sauce, saute some cloves of sliced garlic and add both canned and fresh tomatoes (peeled and chopped). Bring to a boil and add herbs of your choice such as basil or oregano. This forms a delicious pasta sauce and can be used as a base to transform into other sauces.
Saute the shallots for a minute. Add chilli and yellow peppers and fry until soften. Add cherry tomatoes and chopped coriander stems. Allow to simmer for 5-10 minutes before adding the homemade tomato sauce. Simmer for another 10 minutes or until it reduces slightly. Throw in half of the coriander leaves, taste and season if necessary. Turn off the heat and cover.
For the cod:
2 fillets of codfish, rinsed and pat very dry with paper towels
In a hot pan, add olive oil and fillets, skin side down. Season with salt and pepper. The skin crisp slightly in about 4 minutes and will then be possible of lift off the pan without sticking or tearing. Turn the fillet onto one of its flesh side and cook for another 4 minutes or till it browns slightly and can be lifted off the pan. Season lightly and turn over to cook the other flesh side. Cook for 3 minutes and turn off the heat. Leave the fillet in the pan while plating.
Ladle the basquaise sauce into serving plates. It should be very warm but not piping hot. Place fillet on top, drizzle olive oil, season with black pepper and salt and garnish with remaining coriander leaves.