A Refined Seafood Saturday
Although I grew up in the mountains, the ocean and seafood is forever in my heart. I fell in love with seafood because cooking it is an art. It is tactile, ever changing and requires love, attention and practice. One must respect the delicate nature of the food, while applying just enough heat, transforming it to a completely new flavor and texture.
For the opening weekend of summer, a seafood is a must. I was inspired to being the meal with a light heirloom gazpacho with sweet sea scallops and finish with a rich Chilean sea bass, with fresh early summer peas, zucchini and mint.
As a private chef timelines change every second. I strategically designed this meal to be flexible, knowing that 1 of the 15 guests may very well arrive late, or the walk through the sculpture garden may take longer than expected. Having a cold or room temperature first course, allowed me to focus on the execution of the second. Choosing a fatty fish like Chilean sea bass gives allows me to ‘precook’ the fish, keep it warm but also keep it moist. Use these tip to save on time and stress.
Seared Sea Scallop With Heirloom Gazpacho
Serves 8
When I present a dish, I like to educate those who are about to taste it. As a result, I often serve soups table side. In the center of the plate lies the elements of the dish. In this case the gazpacho. Pouring table side keeps the temperature, enhances presentation and saves time.
Gazpacho
Tomato – 3 lbs vine ripened (peeled, seeded and chopped)
English Cucumber – 2 each
Red Bell Pepper – 2 each
Jalepeno – 1 small seeded and minded
Garlic – 2 cloves minced
Shallot -2 each minced
Extra Virgin Olive Oil – ½ cup
Lime – 2 each juiced
Sherry Vinegar – 1 tbsp
Cumin – 1 tsp
Salt and Pepper – to taste
To peel the tomatoes make a small ‘x’ at the base. Drop into boiling water for 15 seconds and then into an ice bath. Peel. Next cut in half and gently squeeze to remove seeds. Now add all the ingredients into the blender and puree. If there is not enough liquid add some water. Don’t be afraid to press the ingredients down with the back of a ladle to help with the blending. Once blended run through a strainer. If this is too thin simply add some of the pulp back. If you like it thicker, just blend, don’t strain. Give it one last taste and then place in a pitcher in the refrigerator.
Deconstructed Gazpacho Salad
English Cucumber – ½ each (small dice)
Red Bell Pepper – 1each (small dice)
Shallot – ½ each minced (minced)
Sherry Vinegar – 2 tbsp
Olive Oil – 2 tbsp
Honey – drizzle
Salt and Pepper – to taste
Cut all the vegetables into a small dice and then season with vinegar, oil, honey, salt and pepper. Cover and put in the refrigerator until ready to serve.
Pan Seared Sea Scallops
Fresh Scallops – 2 per person
Olive Oil – just a tad to lubricate the pan
Salt and Pepper – to taste
Cooking a scallop properly requires proper technique. The trick is to not touch them. Heat a pan over medium high heat. Cook them mostly on one side to develop a beautiful crust and then just ‘kiss it’ on the other to finish it off.
Season the scallops lightly with sea salt and pepper. Add a dash of oil to the hot pan, when it is shimmering it is ready for the scallops. Nice side down place the scallops in the pan giving them an inch of separation form the next one on each side.
Let the scallop cook with out touching until you see the edges caramelize and turn brown (about 2 min). Flip so it 'kisses' the pan and then immediately remove.
The Method
When you are ready to serve, place a spoon full in the center of the plate. Top with the scallops. Pour the gazpacho table side!
Chilean Sea Bass, Peas, Zucchini and Mint, Basil Oil
Serves 8
Chilean Sea Bass is a rich, fatty fish. In the not so recent past, it was over fished. At that point I never ate it. Now the fish and sustainable ways of catching them are making a resurgence. Now every once in a while I can taste one of my favorite fishes. Because it is so fatty, it is perfect for parties. It can sit for a while and not dry out... in fact it makes it even more juicier as the heat evenly melts the fat.
For this recipe, first cut your fish. Get a pot of boiling water on the stove for blanching the vegetables. The rest is simple.
Zucchini and Peas
Fresh Peas – 3 cups
Zucchini – 3 cups diced
Mint – 1/3 cup minced
Chives – 1/4 cup minced
Thyme – 2 sprigs picked
Extra Virgin Olive Oil – ¼ cup
Lemon – 1 each juice
Salt and Pepper – to taste
Preheat the oven to 350 F set to convection.
Dice zucchini and mince the herbs. Place the zucchini on a baking tray, be sure it is only one layer. Drizzle it with some oil and season it with salt and pepper and thyme. Cook at 350 F for 7 min in a convection oven, or until tender but not too soft.
For the peas, blanch them in salted boiling water for 2 min or until they turn bright green. Shock in an ice bath and drain.
When ready to serve, toss zucchini and peas into a hot sauté pan. Add olive oil, and herbs, season with salt and pepper and lemon juice to taste. You can keep these warm. Just not for too long otherwise they will turn a funky color.
Basil Oil
Basil – 1 bunch
Ice – 4 cubes
Extra Virgin Olive Oil – 1 cup
Lemon – 1 each juiced
Blanch the basil for 30 seconds in boiling water. Shock and squeeze the water out. Put the basil, ice and oil in a blender and blend till bright green, add the lemon to preserve the color.
Sea Bass
Sea Bass – 2.5 lbs cut into 5 oz servings
Salt and Pepper – to taste
Olive Oil – to coat pan
Cut the sea bass into 5 oz squares. This is about 3 inches by 3 inches if it is thick. Season the fish with salt and pepper.
In a non stick pan over medium high heat, place the fish skin side down. Cook until skin is crispy. About 7 min. Flip the fish and put it in the oven for 5 min.
The Finish
To finish make sure that the vegetables are hot, place them in the center of the plate. Perch the fish on top of the veg then drizzle basil oil around the plate.