Sous Vide Scallops

  • 12 large sea scallops (about 1 pound), side muscle removed
  • Salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter

Directions

  1. Set the Anova Sous Vide Precision Cooker to 123ºF (51ºC).
  2. Season the scallops with salt and pepper. Place in a large zipper lock or vacuum seal bag with olive oil. Make sure to keep the scallops in one single layer. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
  3. Place the bag in the water bath and set the timer for 30 minutes.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Remove the scallops from the bag and pat very dry with paper towels.
  2. Melt butter in a large nonstick skillet over medium-high heat. When the butter stops foaming, add the scallops and sear until golden brown on both sides, about 40 seconds total. Transfer to a plate and serve.

Whole Roast Fish with Lemon and Herbs

Yield Serves : 4

Ingredients

FISH

  • One 2 1/2 pound whole fish, such as red snapper, cleaned and scaled
  • 2 tablespoons extra-virgin olive oil Kosher salt Pepper
  • 1 lemon, thinly sliced
  • 1/4 cup chopped mixed herbs, such as thyme, oregano, parsley and rosemary
  • 1 shallot, thinly sliced
  • 1/4 fennel bulb, thinly sliced
  • 3 garlic cloves, crushed
  • Salsa Verde

Directions

Make the Fish

Preheat the oven to 450°. Put the fish on a parchment paper-lined baking sheet. Make 3 crosswise slashes down to the bone on each side of the fish. Rub with the olive oil and season with salt and pepper. Stuff each slash with 1 lemon slice and some herbs. Stuff the cavity with the shallot, fennel, garlic and remaining lemon slices and herbs. Roast for about 20 minutes, until the flesh is opaque. Serve with salsa verde.

GARLIC BUTTER SHRIMP SCAMPI

SERVES:  4

INGREDIENTS

  • 2 Tablespoons olive oil
  • 4 tablespoons butter
  • 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
  • 1 1/4 pounds large shrimp prawns, shelled with tails on or off
  • Salt and fresh ground black pepper to taste
  • 1/4 cup dry white wine
  • 1/2 teaspoon crushed red pepper flakes or to taste (optional)
  • 2 tablespoons lemon juice
  • 1/4 cup chopped parsley
  • 1 pound cooked and oiled thin pasta

INSTRUCTIONS

  1. Heat olive oil and 2 tablespoons of butter in a large pan or skillet.
  2. Add garlic and sauté until fragrant.
  3. Add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
  4. Pour in wine, add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don’t over cook your shrimp).
  5. Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
  6. Serve over pasta.

Oysters Rockefeller

Yield: 8 servings as an appetizer

Ingredients

  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1/3 cup bread crumbs, Panko preferred
  • 2 shallots, chopped
  • 2 cups chopped fresh spinach
  • 1/4 cup Pernod
  • Salt and pepper, to taste
  • Dash red pepper sauce
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan
  • 1 tablespoon chopped chervil or parsley
  • 2 dozen oysters, on the half shell
  • Rock salt
  • Lemon wedges, for garnish
  • Toast points

Mignonette Sauce:

  • 3/4 cup champagne vinegar
  • 2 shallots, minced
  • 2 tablespoons cracked black peppercorns
  • 1 tablespoon chopped chervil
  • 1/2 lemon, juiced

Directions

  1. For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter.
  2. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts.
  3. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes.
  4. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture.
  5. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
  6. For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup
  7. Serve with toast points

Swordfish Steak with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Salsa and Pickled Green Chiles

Ingredients

  • 4 (6 ounce) swordfish fillets
  • Olive oil
  • Salt and pepper, to taste
  • Pineapple Mustard Glaze, recipe follows
  • Cilantro Chimichurri, recipe follows
  • Grilled Pineapple Salsa, recipe follows
  • Pickled Green Chiles, recipe follows

Pineapple Mustard Glaze:

  • 3 cups pineapple juice
  • 1 cup white wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoons peeled and finely chopped ginger root
  • 1/2 cup light brown sugar, firmly packed
  • 3 tablespoons Dijon mustard
  • 3 tablespoons fresh lime juice
  • Salt and freshly ground white pepper

Cilantro Chimichurri:

  • 3/4 cup finely chopped cilantro
  • 3 cloves garlic, finely chopped
  • 1/4 cup olive oil
  • Salt and freshly ground pepper

Grilled Pineapple Salsa:

  • 1 small pineapple, peeled, cored and sliced into 1/2-inch thick slices
  • 4 scallions, white and pale green part, thinly sliced
  • 2 pickled serranos, thinly sliced
  • 2 pickled jalapenos, thinly sliced
  • 3 tablespoons fresh lime juice
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons olive oil Salt and freshly ground pepper

Pickled Green Chiles:

  • 2 cups red wine vinegar
  • 2 tablespoons kosher
  • 2 tablespoons sugar
  • 6 whole serrano chiles, washed well and dried
  • 6 jalapeno chiles, washed well and dried

Directions

  1. Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill, brush with more of the Pineapple Mustard Glaze, place a tablespoon of the Cilantro Chimichurri on top of the fish, and serve Grilled Pineapple Salsa and Pickled Green Chiles alongside or on top.

Pineapple Mustard Glaze:

  1. Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.

Cilantro Chimichurri:

  1. Combine all ingredients in a small bowl and season with salt and pepper.

Grilled Pineapple Salsa:

  1. Grill the pineapple on both sides until lightly golden brown. Remove from the grill and cut into 1/4-inch dice. Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste.

Pickled Green Chiles:

  1. Place vinegar, salt and sugar in a small saucepan and bring to a boil. Continue boiling until the sugar and salt are completely dissolved. Place the chiles in a glass jar or nonreactive bowl and pour the hot vinegar mixture over.