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

Drumroll please…. I have SCALLOP INTEL! 

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. 

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: 

• Side Dish: Raw and Roasted Kale with Pistachios and Creamy Pecorino

• Side Dish: Smashed Cucumbers with Sizzled Turmeric and Garlic

• Main Dish: Scallops with Spicy Beans, Tomatillo, and Citrus

97 recipes cooked, 128 to go.

Charred Corn and Scallions with Tomatillos by Alison Roman

Grilling recipe number 2! If you want to know more about the actual grill experience, feel free to check out yesterday’s post about Grilled Carrots with Limey Hot Sauce and Cotija. 

There are several components to prep for this dish, including tomatillos, which I’ve yet to talk about on the blog. For those of you who are unfamiliar, tomatillos are small green fruits that resemble a smaller tomato in shape, and come wrapped in a sticky husk. Tomatillos are not spicy, but rather tangy, acidic, and bright. They’re frequently used to make green salsas. I also love making homemade enchilada sauce with them. I roast the tomatillos and several jalapeños under the broiler before blending them up with salt and pepper. Delicious!

This recipe only needs a few tomatillos (they’re sold by the pound.) They’re thinly sliced and tossed with lime juice, cilantro, salt and pepper, and set aside to await the corn and scallions.  

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The recipe calls for either scallions or spring onions. And since I happened to find some spring onions (which are rare these days!), I used those. Two of the raw onions are saved for chopping and tossing with the tomatillos. The rest of the bunch get charred over the grill — which takes only a few minutes. 

The corn grills on medium-high for 8 to 10 minutes according to the recipe. However, similar to the grilled carrots, they could have used another 5-8 minutes to get more char. As long as they aren’t totally blackened, I say the more char, the better. 

Once ready, cut the corn off the cob, roughly chop the grilled spring onions, and mix both with the tomatillo mixture. Per Alison’s note, we added diced avocado — to which I also say, the more avocado, the more delicious. (Alison claims that avocado “does nothing for her,” but I couldn’t disagree more. See this post for a deeper dive into my feelings about avocados.) 

This dish lends itself very well to modification! Margaret pointed out that plenty of alterations could be made based on preference. Add sliced jalapeño or flaky salt, diced fresh bell pepper, or cotija, just to name a few. 

We loved this dish, and it made enough for 6 of us to each have seconds (and for some, thirds). 

91 recipes cooked, 134 to go.

my sweet pal Margaret

Pork and Red Chile Stew with Tomatillos by Alison Roman

In the best way, this stew was divisive in our home. I’ve now firmly decided that posole (which is basically what this stew is) is not my thing. There’s a lot I appreciate about it, particularly the chewy hominy. But one bowl is more than enough for my palate. J, on the other hand, asked if I could make this every week. So I thought, who better to write about this stew, than the man who loves it?

Without further ado, it is my distinguished honor to introduce to you, my beloved partner in life and love, J…

Greetings, reader.  I am the person to whom this blog sometimes refers as “J”: Annie’s husband, or the person who is, in legal parlance, the “intended beneficiary” of her cooking exploits.  You can call me a grateful beneficiary too, because my, oh my, have my culinary sides been satisfied from the minute Annie opened Dining In.

 The recipe of the day is “Pork and Red Chile Stew with Tomatillos.”  I’ll get straight to the chase: this dish is a treat.  If you’re anything like me, then you enjoy a hot stew in the cold of winter.  This stew delivers the goods.

Start with the pork itself.  One thing that eternally frustrates me about many soups and stews is that a chef will often neglect the meat itself and assume that as long as the stew—the broth, vegetables, spices, and so on—is in gear, the whole meal will sing.  With respect, I dissent.  A good meat is the foundation of any good stew; give it attention, love, and concern.  I will take notice.  And this dish does just that.  By the time this stew is ready, the meat is sufficiently salty, sufficiently tender, and delightfully spiced.  Frankly, the pork itself would serve as a meal unto its own.  So far, in other words, so good.

Let’s talk about the stew.  Suddenly you arrive at one of the best darn stews you’ve ever had the pleasure of slurping.  As with pretty much every one of Alison Roman’s recipes, the flavor hits the palate instantly, and it sticks around for a while too.  The acidity and lightness of the tomatillo contrasts nicely with the generous doses of salt, garlic, and other spices.  Then the eminently bitable hominy kicks in, adding texture and creativity to a dish that barely needed more.

The result?  This dish can lay claim to an accomplishment that few dishes ever will: I can eat it five meals in a row (as I did this past week).  Alison Roman, with a major assist from Annie’s cooking execution, delivers again.

17 recipes cooked, 208 to go.