Sunday, July 12, 2009

a dinner gone right!

cocina alla casa - cooking at our house - has been, well, not great for the last month. We've been uninspired to make anything really tasty.

All that ended yesterday as the farmer's market inspired some creativity.

"Fricassee of scallops & black fish"
Serves 2
Prep time = short
Cooking time = short
Ingredient procurement = moderately difficult
  1. 1/2 pound of Long Island Sea Scallops
  2. 1/2 pound of Long Island Black Fish Fillet
  3. 1 pint non-greenhouse cherry tomatoes (heirloom preferably)
  4. 1 fresh, local white onion
  5. 1 lb. haricot vert, blanched
  6. 1/2 pound Israeli Cous Cous (non-Local alert), cooked like pasta
  7. salt / pepper
  8. Best Olive Oil you can afford
Slice the onions as thin as you can
Quarter the tomatoes
WASH the scallops
Pat Dry the fish and cut into three
---
Heat Non-stick pan to medium high
Add sliced onions and more olive oil than you think
Just before they burn, add 4 oz water and a 1/2 teaspoon of salt
When there's no more water, add all the tomatoes and a 1/2 teaspoon of oil
stir occasionally and let cook 10 minutes
toss fish/scallops with salt and pepper
add fish to pan
2 minutes later add scallops and 2 oz water
stir
add a little salt and olive oil
after 2 minutes, turn off heat and leave pan alone for 4 minutes

To plate:
mound cous cous
surround with haricot verts
add a piece of fish, 2-3 scallops and some onion-tomato sauce onto the mound
ENJOY

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