by Maria Russo in Recipes, July 8th, 2011
by Secretary Confidential in View All Posts, November 21st, 2008
Ah, the scallop. Sizing in just larger than a golf ball, the sea scallop is delicate and tender, yet meaty in texture. These two-bite wonders are full of flavor and freshness and often cook up in mere minutes. Though bay scallops (smaller and far more fragile than their ocean counterparts) also exist, our recipes below use only sea scallops, which can easily withstand robust additions of sauces and glazes as well as being and grilled. Like most seafood, scallops can overcook and become chewy extremely quickly, so keep one eye on them while preparing.
For a healthy dinner any night of the week, try Food Network Magazine’s protein-packed recipe for Scallops With Citrus and Quinoa (pictured above). Topped with the juices of fresh oranges and tangerines, these scallops have an enviable golden sugar crust. Be sure to dry the scallops well before searing to ensure a crispy coating.
Today I headed to the kitchens for a legitimate reason this time (not scrounging for leftovers). I was asked to coordinate a little soiree. The reason? We’re celebrating the launch of our new UK Food site!
Whenever I head to the 6th floor (test kitchens and studios) I wonder if I’ll bump into any FN faves. On recent treks, I’ve spied Rachael and hubby, Bobby (he was in all black — very New York), Guy — sporting his signature sunglasses (yes, inside) and Anne Burrell as well. Of course, the best part of any 6th-floor adventure is Clarence, the security guard. He’s a gem who always has a smile ready for me.
Chef Bleifer and I went over options for hors d’oeuvres and drinks. His plan is to incorporate tasty recipes from the new site — synergy! On the menu: prosciutto-wrapped scallops (yum), thai chicken style skewers (double yum) and a blini with smoked salmon (curious). The delicious smells emanating from the kitchens got the best of me.
“What are they cooking?” I excitedly asked. Chef Bleifer encouraged me to take a peek. Sarah Copeland, head of recipe testing (title is actually “recipe developer”) , and team were busy testing for the FN Magazine’s spring issue. They told me I can’t reveal the test recipes, but here’s a hint: think iconic ballpark or carnival food. I didn’t get a taste, but if looks and smells could kill, no doubt the mag will be slaying your appetites come spring. That said, what are you favorite FN Magazine recipes? I’m voting on the Loaded Oatmeal Cookies — to quote my gal Rachael, YUM-O!
~ Secretary Confidential