Recipes: 01.25.18

Seasons by the Sea: Grind It Up

Scallop Cakes with Cilantro Mayonnaise

I have shared this recipe before in The Star but it bears repeating. It is adapted from a 2005 issue of Bon Appetit magazine. You can make this with sea scallops and, when in season, bay scallops.

Serves four. 

 

1 Tbsp. olive oil

1 cup finely chopped onion

2 lbs. sea scallops, coarsely chopped in food processor

1/2 cup chopped chives

2 Tbsp. chopped parsley

1 Tbsp. minced ginger

1 Tbsp. lime juice

2 Tbsp. flour

1 large egg, beaten

2 tsp. salt

1 tsp. grated lime peel

1/4 tsp. black pepper

2 Tbsp. peanut oil

 

Heat olive oil in medium nonstick skillet over medium heat. Sauté onions until tender and translucent. Cool.

Combine ground scallops with onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form into eight half-inch-thick patties, about three inches in diameter. Place on baking sheet, cover, and chill for one hour.

Preheat oven to 450. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, cook scallop cakes until browned, about two minutes on each side. Transfer to baking sheet, place in oven, and continue cooking about seven minutes more, until done.

 

Cilantro Lime Mayonnaise

Makes 1 cup

 

1 cup fresh-packed cilantro leaves

3 Tbsp. lime juice

1 garlic clove, minced

1 tsp. Dijon mustard

1/4 tsp. hot sauce

3/4 cup mayonnaise

 

Blend first five ingredients in processor or blender until cilantro is finely chopped. Add mayo and process just until blended. Season with salt and pepper.

 

Greek Chicken and Feta Pie

This recipe is from Jim Villas’s marvelous book “Ground Up.”

Serves six.

 

1 lb. ground chicken

3 scallions, chopped

2 celery stalks, chopped

3 Tbsp. chopped dill

1 tsp. dried thyme, crumbled

1/2 tsp. dried tarragon, crumbled

Salt and pepper to taste

1/2 lb. feta cheese, crumbled

2 large eggs, beaten

2 Tbsp. olive oil, plus more for brushing

1/2 tsp. ouzo or other anise-flavored liqueur

1 lb. phyllo dough, defrosted

1 large egg yolk, beaten with 1 Tbsp. water

 

Preheat oven to 350. Grease a 10-inch pie plate and set aside.

In large bowl combine chicken, scallions, celery, dill, thyme, tarragon, salt and pepper, stir until blended. Add feta and mix again. Add eggs, oil, and ouzo and toss until the ingredients are well coated.

Brushing each sheet of phyllo lightly with oil, line the bottom and sides of the prepared pie pan with half the pastry and spread the chicken mixture evenly over the pastry. Arrange the remaining sheets of phyllo over the top, brushing each one with oil. Press the edges of the pastry together to seal and cut several vents in the top. Brush the top with the egg wash and bake until golden brown, 40 to 45 minutes.

To serve, allow the pie to cool slightly and cut into wedges.