It's hard to live in Seattle and not love seafood. I can't claim to be a true vegetarian because I eat seafood, but that's OK with me. It's a great source of protein, tastes delicious and can be bought very, very fresh (or take a boat out and catch your own!).
Needless to say, Seattle has numerous fantastic seafood restaurants. Some of the most well known: Anthony's, Flying Fish, Matts in the Market, Palisades and Ray's Boathouse. Anthony's Cafe might be my ultimate favorite, due to their fish tacos. What can I say, I'm a girl with simple tastes. But Anthony's main restaurant has a crab and corn chowder to die for. De-licious!
I'm not sure how my mom acquired the Ray's Boathouse Cookbook, although my brother worked there for a summer. Possible previous Christmas present? However she came by it, I feel so lucky! I know, it's not my book. But it's my moms. That gives me visitation rights, right?
I devoured this book during my last visit to my mom's house. I must have copied ten recipes, and made three within a few days time. I couldn't resist.
This scallop recipe, and I'm not even a big fan of scallops, looked beyond normal taste bud goodness. I decided to try it out for my grandmother's 94th birthday, as the appetizer. My sister decided to save the four leftovers and eat them as her main dinner. They were good. Really good.
Just thought they could provide one option for you, as you begin to plan your Valentines dinner menu. xoxo
Pesto-Marinated Sea Scallops
from Ray's Boathouse Cookbook
1/2 cup fresh basil
1/4 cup pine nuts
1 tablespoon chopped garlic
1/2 cup olive oil
Juice of 1 lemon
1/2 teaspoon kosher salt
Pinch of black pepper
1 pound sea scallops (approx. 10-20 per pound, depending on size)
In a blender or processor, combine basil, pine nuts, garlic, olive oil, lemon juice, salt and pepper. Blend until smooth, scraping sides with a spatula. Pesto can be made a day in advance and refrigerated.
In a bowl, combine pesto and scallops. Toss to coat evenly. Cover and marinate scallops in the refrigerator for at least 4 hours.
Heat a grill or nonstick pan to medium-high. Remove scallops from the marinade and place on the grill or in the pan. Cook until the centers just lose their translucency, about 1 minute on each side (mine took longer, probably because they were so large). Serve warm or chilled.
Serves 4 as a main course, or up to 8 as appetizers.
Other scallop recipes:
- Sun Gold Tomatoes with Tarragon, Seared Scallops and Brown Butter, from White on Rice Couple
- Bourbon-Maple Seared Scallops, from Redacted Recipes
- Baked Sea Scallops and Linguine in Roasted Pepper Sauce, from La Mia Cucina
- Sauteed Scallops with Garlic, from Kalyn's Kitchen