Food: Dinner for two

Showing posts with label Dinner for two. Show all posts

Monday, December 9, 2013

Seared Scallop Tacos with Jicama Peanut Slaw

This is a departure from classic Mexican tacos and is inspired by a chef of modern Mexican cooking, Enrique Olvera, who serves foie gras with this pico at his Mexico City restaurant, Pujol. This dish is called “pico de piñata” because many of the ingredients—the clementines, jicama, and peanuts—are traditionally stuffed inside a piñata.

For the pico de piñata

1 cup diced (1⁄4 inch) jicama

2 large clementines or 1 navel orange, peeled, including all white pith, and diced (1 cup) plus juice from 1 large clementine or 1⁄2 navel orange

1⁄2 cup chopped red onion

1⁄2 cup chopped chicharrón (fried pork skin; optional)

1⁄4 cup chopped cocktail peanuts

1⁄4 cup chopped cilantro

1 habanero chile, minced

1⁄4 tsp. salt

For the scallops

1 lb. sea scallops, tough ligaments removed

1 tsp. salt

1 Tbs. vegetable or olive oil

Warm 6-inch flour or fresh corn tortillas, for serving

For the pico de piñata

Stir together all the ingredients in a bowl.

For the scallops

Heat a large, heavy skillet over medium-high heat until hot. While the skillet is heating, pat the scallops dry with paper towels and season them with salt.

Add the oil to the skillet and swirl to coat the bottom. Immediately add the scallops, one by one so they aren’t touching, and cook, without moving, until the undersides are browned, about 3 minutes (when the scallops are ready they will move when you shake the pan because their browned crust will release them from the pan). Turn the scallops over and cook until just cooked through, about 2 minutes more.

Cut the scallops into 1⁄2-inch pieces and make tacos with the pico de piñata.

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

One 2 to 2 1⁄2-pound lobster

For the mango salsa

1 cup diced mango

1⁄2 cup chopped red onion

1⁄4 cup chopped cilantro

1⁄2 chopped fresh habañero chile

2 Tbs. lime juice

1⁄4 tsp. salt

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

4 6-inch flour or corn tortillas

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Spaghetti alla Carbonara

If you’d like to make this pasta for four people, double the recipe, but transfer the pasta back into the pot used for cooking it and then toss it with the eggs and cheese.

Kosher salt

1 Tbs. extra-virgin olive oil

4 oz. fatty pancetta or guanciale, sliced 1/4 inch thick and cut into 1-1/2 x 1/2-inch rectangles

Freshly ground black pepper

1/2 cup diced red onion

2 large eggs, chilled

1/2 lb. imported dried spaghetti (I like Setaro brand; avaiable online)

1/2 cup lightly packed, freshly grated Parmigiano-Reggiano

Bring a large pot of well-salted water to a boil over high heat.

In a 10-inch skillet, heat the olive oil over medium heat. Add the pancetta or guanciale and 1/2 tsp. pepper and cook, stirring occasionally, until golden and beginning to crisp, about 5 minutes. (If the meat is browning too quickly, reduce the heat to medium low.) Add the onion and continue to cook until it’s soft and golden and the meat is crisp, about 5 minutes more.

Remove the pan from the heat and carefully spoon off all but about 2 Tbs. of the fat. Add 1 Tbs. water to the pan and scrape any brown bits from the bottom.

Beat the eggs in a small bowl until smooth and set aside.

Cook the spaghetti in the boiling water according to package directions until it’s just shy of al dente. Reserve 1/4 cup of the cooking water and drain the spaghetti. Transfer the spaghetti to the skillet, set it over medium heat, and toss with tongs to coat the spaghetti with the fat and finish cooking to al dente, about 1 minute. If the pasta is too dry or starts to stick to the bottom of the pan, add 1 or 2 tsp. of the pasta water. You want the bottom of the pan to be just barely wet. If the pan is too dry, the eggs will scramble when you add them.

Remove the skillet from the heat and pour the eggs over the pasta, tossing quickly and continuously until the eggs thicken and turn to the consistency of a thin custard, 30 seconds to 1 minute. (Tossing constantly is important, as it prevents the eggs from scrambling.)

The sauce should be smooth and creamy, and it should cling to the pasta. Add a little more pasta water if necessary to loosen the sauce. Stir in the Parmigiano and season to taste with salt and pepper (you may not need additional salt, as both guanciale and pancetta can be very salty). Serve immediately.

Crispy Noodle Cakes with Hoisin Chicken

This recipe calls for dried rice vermicelli, the rice flour version of Italy’s classic thin pasta. Here, the cooked vermicelli is formed into cakes, pan-fried until crisp, and topped with a savory mixture of chicken, mushrooms, and spinach.

1/4 lb. dried rice sticks (vermicelli)

1 Tbs. plus 1 tsp. Asian sesame oil

2 small boneless, skinless chicken breast halves (about 3/4 lb.), cut into 1/2-inch dice

1 tsp. dry sherry

Kosher salt

2 Tbs. hoisin sauce

1 Tbs. soy sauce

2 tsp. rice vinegar

3 Tbs. canola oil

3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)

4 oz. baby spinach (4 lightly packed cups)

Asian chile sauce, like Sriracha (optional)

Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and soak them until tender, about 5 minutes. Drain, transfer to a baking sheet lined with paper towels, and pat dry. Toss the noodles with 1 Tbs. of the sesame oil.

Toss the chicken with the remaining 1 tsp. sesame oil, the sherry, and 1/4 tsp. salt.

In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.

Heat 1-1/2 Tbs. of the canola oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the mushrooms and cook, stirring, until softened and lightly browned, about 2 minutes. Add the chicken and cook, stirring, until it just loses its raw color, about 2 minutes. Add the spinach and cook, stirring, until it wilts, about 1 minute. Add the hoisin mixture and cook, stirring, until the chicken is cooked through, about 1 minute. Transfer to a bowl.

Wipe out the skillet with a paper towel. Heat the remaining 1-1/2 Tbs. oil over medium heat. Divide the noodles in half and spread them in the pan, forming two oblong cakes (if they become entangled, just cut them apart with scissors). Sprinkle lightly with salt and cook until the bottoms are lightly browned and crisp, 4 to 5 minutes. Flip, sprinkle lightly with salt, and cook until the second sides are browned and crisp, about 4 minutes more. Transfer to serving plates, top with the chicken, and serve with chile sauce, if using.

Pan-Seared Steak with Caper-Anchovy Butter

Some grocers mistakenly label tri-tip steak as sirloin tips, so feel free to ask if there's any question. Tri-tip steak should be thick and nicely marbled. Course, if you can’t find tri-tip, this butter is great with any cut of steak. And, don't skip the ridiculously-easy-to-make flavored butter. It elevates the dish from ordinary to elegant.

1 anchovy fillet, rinsed and chopped

1/4 tsp. chopped garlic

Kosher salt

3 Tbs. unsalted butter, cut into 3 pieces

2 tsp. finely chopped fresh parsley

1/2 tsp. capers, rinsed and finely chopped

1/4 tsp. finely grated lemon zest

Freshly ground black pepper

1 Tbs. canola oil

Two 6- to 8-oz. tri-tip steaks

Mash the anchovy fillet into a paste on a cutting board with the side of a chef’s knife. Sprinkle the garlic with a pinch of kosher salt and mash it into a paste.

Put the butter in a small microwave-safe bowl and microwave it on high in 10-second bursts until it just begins to melt. Mash the butter with a fork and stir in the anchovy, garlic, parsley, capers, lemon zest, and a few grinds of black pepper.

Heat the oil in a 10-inch skillet (preferably cast iron) over high heat. Season the steaks generously with salt and pepper. Sear the steaks on all sides until a meat thermometer reads 120°F for rare or 125°F for medium rare, 8 to 10 minutes total. Serve each steak topped with a dollop of the butter.

Linguine with Shrimp, Caramelized Onion, Pancetta & Peas

To speed up this recipe, buy “easy-peel” shrimp, which have already been deveined; because they’re split down the back, they’re easier to peel.

Kosher salt

2 oz. thinly sliced pancetta, cut into 1- to 2-inch-long, thin strips (about 1/2 cup)

1 Tbs. extra-virgin olive oil

One-half medium onion, thinly sliced

1/2 lb. large shrimp (31 to 40 per lb.), peeled, deveined, and cut in half lengthwise

1/2 lb. dried linguine

2/3 cup frozen peas

Freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, combine the pancetta and oil in a 12-inch nonstick skillet. Cook, stirring, over medium heat until the pancetta is just turning golden, 4 minutes. Add the onion and cook, stirring often, until golden brown, 5 to 8 minutes. Add the shrimp and cook, stirring, until pink and opaque, 1 to 2 minutes. Set aside off the heat.

Cook the linguine in the boiling water according to package directions until al dente, adding the peas in the last minute or two of cooking. Reserve about 1/2 cup of the cooking water and then drain the pasta and peas.

Return the skillet to low heat, add the pasta, peas, and 1/4 cup cooking water. Toss, adding more water if the pasta seems dry. Season to taste with salt and pepper and serve.

Pan-Seared Skirt Steak with Warm Radish and Red Onion Pickle

The quick vegetable pickle is a bright, tangy complement to marinated steak. If there’s any left over, try it on a turkey sandwich.

For the steak:

2 lb. skirt steak

1/2 cup plus 2 Tbs. extra-virgin olive oil

1/2 cup fresh lemon juice

2 Tbs. Dijon mustard

2 tsp. finely grated lemon zest

2 tsp. honey

1 tsp. crushed red pepper flakes

4 medium cloves garlic, smashed and peeled

Kosher salt and freshly ground black pepper

For the pickle:

1/4 cup extra-virgin olive oil

3 Tbs. apple cider vinegar

1 Tbs. honey

1 Tbs. sherry vinegar

1 tsp. ground coriander

Kosher salt and freshly ground black pepper

1 bunch red radishes (8 or 9), halved and thinly sliced

1 medium carrot, thinly sliced

1 small red onion, halved lengthwise and thinly sliced crosswise

1 small jalapeño, seeded and thinly sliced

Marinate the steak: Trim any large patches of fat from the surface. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. In a 9x13-inch baking dish (or similar), whisk 1/2 cup of the oil, the lemon juice, mustard, lemon zest, honey, pepper flakes, garlic, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the steak in the dish and turn to coat with the marinade. Cover with plastic and refrigerate for at least 2 hours but preferably overnight.

Make the pickle: In a medium saucepan, stir together the oil, cider vinegar, honey, sherry vinegar, coriander, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer over medium-high heat. Add the radishes, carrot, onion, and jalapeño and toss gently to coat. Reduce the heat to medium low and cook, stirring occasionally, until the onions are wilted and the radishes are no longer crunchy but are still firm, 4 to 5 minutes. Give it one final stir and remove from the heat. Set aside, uncovered, while you cook the steak.

Cook the steak: Remove the steak from the marinade and pat dry with paper towels. Season on both sides with 1/2 tsp. salt and a few grinds of pepper. Heat 1 Tbs. of the remaining oil in a large skillet over medium-high heat. Add half of the steak to the hot skillet in a single layer and cook, flipping once, until deeply browned on both sides and cooked to your liking—medium rare will take 5 to 7 minutes total. Transfer the steak to a carving board and set aside. Wipe out the skillet with a paper towel, heat the remaining 1 Tbs. oil, and cook the remaining steak as above.

Let the steaks rest for at least 5 minutes; then slice thinly across the grain and transfer to a large platter. Pour any accumulated juices over the steaks, top with the warm radish pickle, and serve.

Vegetables and Tofu with Spicy Peanut Sauce

On the Indonesian island of Java, this hearty, main-course salad—known as gado-gado—is sold by street vendors, who carry the ingredients on yoke-like poles, assembling each serving to order. It’s surprisingly easy to make.

4 medium red potatoes (12 oz.), cut into 1/3-inch-thick slices

2 medium carrots (4 oz.), peeled and cut on the diagonal into 1/3-inch-thick slices

7 oz. package pressed, baked tofu (regular or Thai flavor), sliced into 1-inch-square pieces, 1/2 inch thick

1 small crown broccoli (7 oz.), cut into 1-inch florets

3 oz. green beans, trimmed and halved crosswise on the diagonal

1/2 cup natural unsalted peanut butter (smooth or chunky)

1 Tbs. soy sauce

1-1/2 tsp. Asian chile paste, such as sambal oeleck; more to taste

Kosher salt

Put a steamer basket in a large pot and fill the pot with water to just reach the bottom of the basket.

Put the potatoes in a single layer in the steamer basket, set the pot over medium-high heat, and bring the water to a boil. Cover the pot and cook for 4 minutes, then carefully remove the lid, move the potatoes to one side of the pot, and add the carrots in a snug, slightly overlapping layer. Cover the pot and steam until the carrots and potatoes are just tender, another 6 to 7 minutes. Transfer the potatoes and carrots to a platter. Put the tofu, broccoli, and beans in the steamer; cover and cook until the tofu is hot and the broccoli and beans are just tender, about 4 minutes. Transfer to the platter with the other vegetables.

In a medium bowl, combine the peanut butter, soy sauce, chile paste, and 1/2 cup hot water from the pot. Whisk to combine, adding more water as needed to create a thick but fluid sauce. Add more chile paste and salt to taste. Serve with the sauce on the side.

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

One 2 to 2 1⁄2-pound lobster

For the mango salsa

1 cup diced mango

1⁄2 cup chopped red onion

1⁄4 cup chopped cilantro

1⁄2 chopped fresh habañero chile

2 Tbs. lime juice

1⁄4 tsp. salt

Tip:

For the tacos

4 6-inch flour or corn tortillas

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Crêpes with Sautéed Pears, Aged Gouda, and Fresh Thyme

I love putting sweet and salty flavors together, which is why I find these crêpes so delicious. Sautéing the pears makes them juicy and luscious, and the herbal notes from the fresh thyme keep things from becoming too sweet. For the Gouda, I don’t recommend using the really aged stuff (two years or more) here because it’s too hard and crystalline to melt properly. A good Gruyère or even blue cheese would also be very tasty.

1 tsp. extra-virgin olive oil or unsalted butter

1 ripe medium pear (about 5 oz.), peeled, cored, and thinly sliced

1/4 tsp. chopped fresh thyme

Kosher salt and freshly ground black pepper

2 Brown Butter Crêpes

3/4 cup lightly packed shredded aged Gouda (such as Rembrandt)

Position an oven rack in the center of the oven and heat the oven to 200°F.

Heat the olive oil in a medium skillet over medium-high heat. Add the
pear slices, sprinkle them with the thyme, and season generously with
salt and pepper. Cook the pears, gently flipping them over once and
taking care not to break up the slices too much, until just tender,
about 2 minutes per side. Slide the pears onto a plate.

Wipe out
the skillet and return it to medium-high heat. Lay a crêpe in the
skillet presentation-side up. Let the crêpe heat through for about 15
seconds, flip it, and then sprinkle the surface with half of the cheese.
Arrange half of the pear slices on one half of the crêpe, then fold the
other half over the pears. Slide the crêpe onto a serving plate and
fold it in half again to make a loose triangle. Keep the crêpe warm in
the oven while you repeat with the remaining ingredients. Serve right
away.

Vegetables and Tofu with Spicy Peanut Sauce

4 medium red potatoes (12 oz.), cut into 1/3-inch-thick slices

2 medium carrots (4 oz.), peeled and cut on the diagonal into 1/3-inch-thick slices

7 oz. package pressed, baked tofu (regular or Thai flavor), sliced into 1-inch-square pieces, 1/2 inch thick

1 small crown broccoli (7 oz.), cut into 1-inch florets

3 oz. green beans, trimmed and halved crosswise on the diagonal

1/2 cup natural unsalted peanut butter (smooth or chunky)

1 Tbs. soy sauce

1-1/2 tsp. Asian chile paste, such as sambal oeleck; more to taste

Kosher salt

Put a steamer basket in a large pot and fill the pot with water to just reach the bottom of the basket.

Roasted Cornish Game Hens with Pesto & Goat Cheese

6 Tbs. homemade or prepared basil pesto

1/3 cup fresh goat cheese (about 2-1/2 oz.), at room temperature

3 large Cornish game hens (1-1/2 to 2 lb. each), giblets removed

1-1/2 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F. Arrange a large wire rack over a large rimmed baking sheet or shallow roasting pan. In a small bowl, combine the pesto and goat cheese, mashing it with a fork until evenly mixed.

Place a hen, breast-side down, on a cutting board. Remove the backbone by cutting along both sides with poultry shears. Flip the hen and flatten it by pressing down on the breastbone with your palms. With a chef’s knife, split the hen in two along the breastbone. Extend the wings on each side, and chop off the last two joints. Remove and discard any large deposits of fat. Repeat with the remaining hens.

With your fingers, loosen the skin over the breast and leg. Insert a heaping tablespoon of the pesto mixture under the skin, and work it so it evenly covers the breast and leg meat. Smooth the skin back to its original position and repeat with the remaining hens. The hens may be prepared up to this point and refrigerated for several hours.

Arrange the hens on the large wire rack. They should not overlap. Brush the surface of the hens with the olive oil and sprinkle with salt and pepper. Roast the hens, rotating the pan about halfway through, until they’re nicely browned and the juices run clear when a thigh is pricked with a skewer or toothpick, about 30 minutes. Cover loosely with foil and allow to rest for about 5 minutes before serving.

Pan-Seared Skirt Steak with Warm Radish and Red Onion Pickle

The quick vegetable pickle is a bright, tangy complement to marinated steak. If there’s any left over, try it on a turkey sandwich.

For the steak:

2 lb. skirt steak

1/2 cup plus 2 Tbs. extra-virgin olive oil

1/2 cup fresh lemon juice

2 Tbs. Dijon mustard

2 tsp. finely grated lemon zest

2 tsp. honey

1 tsp. crushed red pepper flakes

4 medium cloves garlic, smashed and peeled

Kosher salt and freshly ground black pepper

For the pickle:

1/4 cup extra-virgin olive oil

3 Tbs. apple cider vinegar

1 Tbs. honey

1 Tbs. sherry vinegar

1 tsp. ground coriander

Kosher salt and freshly ground black pepper

1 bunch red radishes (8 or 9), halved and thinly sliced

1 medium carrot, thinly sliced

1 small red onion, halved lengthwise and thinly sliced crosswise

1 small jalapeño, seeded and thinly sliced

Pan-Seared Steak with Caper-Anchovy Butter

1 anchovy fillet, rinsed and chopped

1/4 tsp. chopped garlic

Kosher salt

3 Tbs. unsalted butter, cut into 3 pieces

2 tsp. finely chopped fresh parsley

1/2 tsp. capers, rinsed and finely chopped

1/4 tsp. finely grated lemon zest

Freshly ground black pepper

1 Tbs. canola oil

Two 6- to 8-oz. tri-tip steaks

Mash the anchovy fillet into a paste on a cutting board with the side of a chef’s knife. Sprinkle the garlic with a pinch of kosher salt and mash it into a paste.

Linguine with Clam Sauce

Linguine with clam sauce should be packed with flavor: nicely garlicky and a little spicy. Most of all it should taste of fresh, delicious clams with the unmistakable tang of the sea. Fresh, in-the-shell clams are the key to getting this true clam flavor, and tiny littlenecks are the tenderest.

24 littleneck clams

6 Tbs. extra-virgin olive oil

1/2 tsp. crushed red pepper flakes

1/3 cup dry white wine

5 Tbs. finely chopped fresh flat-leaf parsley, plus a few whole leaves for garnish

3 large cloves garlic, minced

Kosher salt

8 oz. linguine or spaghettini (I like De Cecco, Due Pastori, and Rustichella d’Abruzzo brands)

Freshly ground black pepper

Scrub the clams under cold water and set aside. In a heavy 3-qt. saucepan, heat 3 Tbs. of the oil over medium heat. Add the pepper flakes and cook briefly to infuse the oil, about 20 seconds. Immediately add the wine, 2 Tbs. of the chopped parsley, and half of the minced garlic. Cook for 20 seconds and add the clams.

Cover and cook over medium-high heat, checking every 2 minutes and removing each clam as it opens. It will take 5 to 6 minutes total for all the clams to open. Transfer the clams to a cutting board and reserve the broth. Remove the clams from the shells and cut them in half, or quarters if they’re large. Return the clams to the broth. Discard the shells.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until it’s almost al dente, 6 to 9 minutes. Don’t overcook.

While the pasta is cooking, heat the remaining 3 Tbs. olive oil in a 10- or 12-inch skillet over medium heat. Add the remaining 3 Tbs. chopped parsley and the rest of the garlic and cook until the garlic is just soft, about 1 minute. Set the skillet aside.

When the pasta is done, reserve about 1/4 cup of the pasta cooking water and then drain the pasta. Add the pasta, the clams, and the broth the clams were cooked in to the skillet. Return to low heat, toss the pasta in the sauce, and simmer for another minute to finish cooking it, adding a little of the pasta water if you prefer a wetter dish.

Taste for salt and add a large grind of black pepper. Serve immediately, garnished with the parsley leaves.

Seared Scallops with Warm Radicchio and Pancetta

Radicchio’s bitterness mellows once it’s cooked, making it a sweet, tender bed for the scallops.

1 large head radicchio (about 14 oz.)

2 Tbs. cider vinegar

2 tsp. granulated sugar

12 large all-natural “dry” scallops, side muscles removed

Kosher salt

Freshly ground black pepper

6 oz. pancetta, cut into small dice

Olive oil, as needed

1/2 medium red onion, thinly sliced through the root end

1 Tbs. minced fresh rosemary

1 large clove garlic, chopped

Tip:

It’s essential to use “dry” scallops for this dish; they haven’t been soaked in a sodium solution, so they’ll brown better.

Remove the outer leaves from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core.

In a small bowl, stir the vinegar and sugar until dissolved.

Pat the scallops dry and season with salt and pepper. Heat a 12-inch skillet (preferably cast iron) over medium heat until hot. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Remove the pancetta from the skillet with a slotted spoon. Pour off all but 3 Tbs. of the fat (if you have less than 3 Tbs., add olive oil to make up the difference).

Put the skillet over medium-high heat. Add the scallops and sear until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook on the second side until they feel firm when pressed, 2 to 3 minutes more. Transfer to a plate, cover, and keep warm.

Add the onion and rosemary to the skillet and cook, stirring often, until the onion is softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 15 seconds. Add the radicchio and pancetta, season with salt and pepper, and cook, tossing gently and occasionally, until the radicchio is wilted, 2 to 3 minutes. Remove the skillet from the heat and pour the vinegar mixture over the radicchio. Toss to combine. Serve with the scallops.

Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata

This recipe may look fussy, but it’s actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for guests or for a special family meal.

1/2 cup finely chopped shallots

3 Tbs. extra-virgin olive oil; more for drizzling

1 tsp. minced garlic

2 cups fresh shelled peas (about 2 lb. unshelled) or frozen peas

1 cup lower-salt chicken broth or water

Kosher salt and freshly ground black pepper

8 very thin slices pancetta

1/3 cup chopped fresh flat-leaf parsley

1-1/2 tsp. finely grated lemon zest

12 medium all-natural “dry” sea scallops

1 Tbs. unsalted butter

Tip:

Position a rack in the center of the oven and heat the oven to 375°F.

Set aside 1 Tbs. of the shallots and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas and the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen.

Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Return the purée to the saucepan, cover, and set aside on the stovetop to keep warm.

Put the pancetta on a baking sheet and bake until golden brown and crisp, 10 to 14 minutes. Set aside in a warm spot.

In a small bowl combine the parsley, lemon zest, and the reserved 1 Tbs. shallots and set aside.

Pat the scallops dry and season them generously with salt and pepper. Heat the butter and the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until very hot. Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. Transfer to a plate.

Portion the warm pea purée among four large salad plates or between two dinner plates. Arrange the scallops on the purée and crumble the pancetta on top. Sprinkle the gremolata over all and finish with a generous drizzle of olive oil.

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

One 2 to 2 1⁄2-pound lobster

For the mango salsa

1 cup diced mango

1⁄2 cup chopped red onion

1⁄4 cup chopped cilantro

1⁄2 chopped fresh habañero chile

2 Tbs. lime juice

1⁄4 tsp. salt

Tip:

For the tacos

4 6-inch flour or corn tortillas

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Seared Scallop Tacos with Jicama Peanut Slaw

For the pico de piñata

1 cup diced (1⁄4 inch) jicama

2 large clementines or 1 navel orange, peeled, including all white pith, and diced (1 cup) plus juice from 1 large clementine or 1⁄2 navel orange

1⁄2 cup chopped red onion

1⁄2 cup chopped chicharrón (fried pork skin; optional)

1⁄4 cup chopped cocktail peanuts

1⁄4 cup chopped cilantro

1 habanero chile, minced

1⁄4 tsp. salt

For the scallops

1 lb. sea scallops, tough ligaments removed

1 tsp. salt

1 Tbs. vegetable or olive oil

Warm 6-inch flour or fresh corn tortillas, for serving

For the pico de piñata

Stir together all the ingredients in a bowl.

For the scallops

Heat a large, heavy skillet over medium-high heat until hot. While the skillet is heating, pat the scallops dry with paper towels and season them with salt.

Cut the scallops into 1⁄2-inch pieces and make tacos with the pico de piñata.

Crêpes with Sautéed Pears, Aged Gouda, and Fresh Thyme

1 tsp. extra-virgin olive oil or unsalted butter

1 ripe medium pear (about 5 oz.), peeled, cored, and thinly sliced

1/4 tsp. chopped fresh thyme

Kosher salt and freshly ground black pepper

2 Brown Butter Crêpes

3/4 cup lightly packed shredded aged Gouda (such as Rembrandt)

Position an oven rack in the center of the oven and heat the oven to 200°F.