Improvisation in the kitchen

 

Scallops Proven

Two nights recently Jordan and I found ourselves eating alone, and we got creative. One night I announced that we had too many vegetables that needed to be used. Jordan had brought some roast chicken back from her weekend at the lake, so we improvised on a stir-fry. That was bold because Christian prides himself on the Asian meals he cooks for us and we were, as it seemed, encroaching on his territory (that night he actually did join us and said it was good, though he was probably just being polite). Jordan did this for three:

Jordan’s stir-fry

2 Tbsp. canola oil

Chopped broccoli and asparagus

Shredded Brussel sprouts and carrots (for color)

Sliced onion

1 cup or more diced chicken, cooked

2/3 c. chicken broth

A good splash of soy

1 tsp. ground ginger (optional)

1 Tbsp. plus 1 tsp. corn starch dissolved in an equal amount of cold water

           Sauté vegetables until soft. Broccoli will take longer, so will onion; shredded vegetables go in last; when vegetables are crisp-tender, add chicken. Pour in broth and bring to a low boil. Stir in cornstarch mixture. Let the dish cook at a low boil—it will gradually thicken.

We ate it in soup bowls as is, but you could serve over rice.

           Another night we planned to have bay scallops Provençal—simply scallops in a wine sauce. But Central Market ordering flummoxed me again. I thought I was ordering a lb. of scallops. Come to cook dinner and I had a quarter pound. As luck would have it, Jordan had mistakenly purchased some Krab (whitefish disguised as crab) and I’d stuck it in the freezer when she brought me the canned crab I wanted for canapes. So we had Scallop/Krab Provençal. And it was good. Here's the basic recipe that I played with:

Scallops Provençal

1 lb. bay scallops (you can use sea scallops, but they are more expensive and you’ll have to cut them into quarters, so just start with the smaller ones)

Salt and pepper

1 heaping Tbsp. flour

4 Tbsp. butter (divided)

2 shallots, minced

1 garlic clove, minced

¼ c. parsley, chopped fine

½ c. dry white wine

Juice of one lemon

Heat two Tbsp. butter in skillet. Sauté scallops until brown (hint: layer them flat and do not stir for two minutes; then flip and brown the other side). Add shallots and garlic and cook briefly. Sprinkle with salt, pepper, and flour and toss to coat thoroughly. Stir in wine and half the lemon juice; cook until thickened. Stir in parsley and serve with remaining wedges of lemon. Nice with noodles, mashed potatoes, or rice.

A word about Krab: I told Jordan when it’s spelled with a K, it’s faux, but it turns out I was mistaken. However that spelling is like a red light: check ingredients carefully. On the other hand, the whitefish was good, and in this day of rising prices you might prefer it. The bay scallops were something like $10/lb.; the Krab, close to $2.50.