Scallops with Spicy Beans, Tomatillo, and Citrus by Alison Roman

Drumroll please…. I have SCALLOP INTEL! 

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Remember when I made Alison’s Scallops and Corn recipe a few weeks back? No? That’s okay. Well that recipe was my first scallop-cooking experience, and I was disappointed and truly befuddled with how differently they turned out from what Alison described. They produced a ton of liquid, and shrunk down to an unexpectedly small size, and were far fishier than my tastebuds preferred. Upon reading that post, my pal Margaret reached out and astutely asked if I had used bay scallops or sea scallops, and which one Alison specified. 

Lo and behold, Alison HAD specified sea scallops, but I had purchased bay scallops. Not only did I miss Alison’s instructions, but I had no idea there were different types of scallops. Second time around, I purposely sought out sea scallops, which were noticeably bigger, cooked exactly as Alison said they would, and were far less fishy (not in smell, but in taste at least). Though they were noticeably pricier, I must admit they made me far more likely to cook them again. 

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And now for the recipe. First step is to combine sliced tomatillos, sliced tangerines, diced jalapeno, shallot, lime juice and olive oil. (Confession: I forgot to buy a shallot. End of confession.) 

The scallops take 3 minutes per side to sear in a lightly oiled cast iron skillet. I needed to cook them in two rounds so as not to crowd the pan. Before turning off the skillet, a can of cannelini beans need sauteeing in the tasty juices. The elements get plated with tomatillos and citrus on the bottom, then beans, and then scallops, with more lime juice sprinkled over. 

This meal redeemed my scallop experiences. It was also enjoyed as part of yet another tasty All-Out-Alison Meal. 

The menu: 

97 recipes cooked, 128 to go.

Scallops with Corn, Hazelnuts, and Brown Butter Chermoula by Alison Roman

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Let’s talk about scallops. Scallops are small, fleshy circles of meat that grow inside of hinged shells. They are, in fact, animals. They have organs and eyes that can detect light and motion. There are over 300 species of scallops! Scallops have a tiny muscle flap on their sides that needs to be removed before cooking (I’m not sure why - they’re probably too tough?), and they shrink down quite a bit as they cook, perhaps by about 40-50%. They smell rather fishy! 

Alison instructs us to sear the scallops in a skillet with a bit of canola oil, browning them on both sides. After cleaning my scallops, I did just as instructed. But I was unable to get a good sear because the scallops leaked a potently fishy liquid that covered the pan, creating a soggy surface environment opposite the dry heat required to sear. Why this happened to me, and not Alison – I’m not sure? I ended up draining the liquid and getting a bit of light brown color on each side, but the whole process took far longer than she mentions, and the scallops seemed a bit too dry by the end. There are one or two other scallop recipes yet in this project, so I hope to report back with more success. 

Let’s talk about chermoula (ch-er-moo-la). Chermoula is a kind of relish used in seafood dishes in many Arabic countries. It typically includes garlic, cumin and coriander, among other spices. Alison’s chermoula also used red pepper flakes, cumin, and paprika. In this recipe, chermoula is cooked until fragrant and toasted in a foamy pat of butter. Then the corn is added and cooked until bright yellow. 

Let’s talk about corn. I love fresh corn in the summer. Cutting it off the ear is a bit more work than buying it frozen, but fresh corn has such a better flavor and texture. My corn cutting tip: stand the ear upside down on it’s head, holding it by the stalk, inside of a large, deep bowl. Take a sharp knife and saw the kernels off one side of the ear, rotating it so that you get all sides clean. The bowl will keep the kernels from flying all over the counter and floor, which always happens when I use a cutting board instead. This, friends, is the best way to cut fresh corn. 

Let’s talk about hazelnuts. I’ve said it before, and I’ll say it again. I don’t like hazelnuts. At ALL. Alison apparently loves them. So anytime I see them in a recipe, I swap them for a different kind of nut. In this dish, I subbed the hazelnuts with toasted pistachios, which I roasted in the oven for 10 minutes before chopping them for the garnish. 

This kind of dish was a new adventure for me. I enjoyed it, but probably won’t make it again. The scallops were a little too fishy, and the coriander seeds overwhelmed the flavor. The pistachios and cilantro were a nice touch, and I preferred a squeeze of lime, which is pictured in the book, but isn’t mentioned in the recipe. 

Scallops and Corn were the final dish for my All-Out-Alison Meal! This week’s AOA meal menu included: 

I can highly recommend this as a complete meal for your next dinner party! However, be prepared to spend about 4 hours of prep time in the kitchen. 

89 recipes cooked, 136 to go.

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