So easy and so fresh, this is a winner in my book. When you can get local, fresh seafood I feel I must. These South Carolina shrimp and scallops were outstanding and could have been served with just about anything. The udon cook in no time at all and you can add whatever vegetables you prefer. The ginger and jalapeno added a good bit of heat and I really like adding the bell peppers in at the last minute. They stay nice and crunchy and backed the heat down some. Enjoy!
- 6-10 21-25 shrimp (local if you can)
- 4-6 large scallops (again, local if you can)
- Wholewheat udon noodles
- Mushrooms, sliced (I used an assorted mix)
- Bell peppers, sliced
- Jalapeno, minced (remove steam and seeds if you don’t like heat)
- Garlic, minced
- Onion, sliced thin
- 1 inch ginger, peeled and minced
- Dale’s steak seasoning (You can use soy sauce)
- Fish sauce
- Canola oil
- Sesame oil
- In a large pot, bring water to a boil and add udon noodles. Follow instructions on package but remove just before recommended. Drain in a colander and set aside.
- In a small bowl, combine Dale’s, fish sauce, hoisin, siracha, honey and whisk to combine. Just add amount to your own tastes. I also added some minced cilantro here.
- Meanwhile, heat a medium non-stick pan over medium heat. Add a tablespoon of oil. Season the shrimp lightly and cook until almost done. Do not over cook. Whipe out the pan and heat over medium high heat. Sear the scallops on both sides and set aside.
- In the same pot over medium heat just add enough canola to coat the bottom then add a teaspoon of sesame oil. When the oil is warm and fragrant add onion, garlic, jalapeno and the ginger. Cook until onions are softened and add the mushrooms. Cook until the mushrooms are just starting to soften. Add the udon noodles, the bell peppers, the shrimp and scallops and the sauce from step two, toss to combine. Cook for just a few minutes to combine the flavors. I added more cilantro on top at serving.
Scallops inspired this dish. I was craving scallops. When I think scallops, I think light. This entire dish was designed to be light on the palate and the stomach. I think it worked out very well. I called it Surf and Surf (diver scallops and South Carolina white shrimp), carrot-ginger-orange puree, edamame-arugula salad with a cilantro-yuzu pistou.
The diver scallops and shrimp came from Whole Foods. After I got the seafood, I started patrolling the vegetable section to find something to serve with it. The carrots were huge, so I grabbed a bunch. Everything else about the meal was made up of items I already had at the house.
We almost always have frozen edamame and arugula. I happen to have ginger for the puree. I had some cilantro that was about to go bad and a recent trip to William Sonoma netted the yuzu (which is very hard to find). I fell in love with pistou while making the “Skillet-Roasted Chicken with Farro and Herb Pistou“. I never heard of a cilantro version, but I didn’t have parsley. So there you have it.
- Extra Virgin Olive Oil
- 6 scallops
- 6 shrimp
- 1 bunch of carrots, peeled and chopped in larger peices
- 1 1/2 inch ginger, peeled and cut in large thin slices
- Juice of about half an orange
- 1 large garlic clove
- 1/4 small red onion chopped
- 1 pinch smoked paprika
- 1/4 red onion chopped
- Blanched edamame
- 2 tablespoon yuzu (substitute with a little lime and grapefruit juice)
- 1 tablespoon citrus champagne vinegar
- 1 tablespoon olive oil
- 1 bunch cilantro
- Salt and pepper
- First the pistou. Blanch the cilantro in boiling salted water for 10 seconds and transfer to a bowl of ice water. I’ll be honest; I added other herbs in there (sage, some basil and others). Once the herbs are cold squeeze all the liquid out of them, chop and place into a blender. Add half a clove of garlic, 1 tablespoon of the yuzu and a tablespoon our so of ice water. Add salt to taste and blend the crap out of it on liquefy if you have that setting. Whenever you think it is done, let it go a little longer. Set aside.
- In the same salted boiling water add the ginger and carrots. Let the carrots cook until tender. Add the ginger, garlic and red onions to your food processor. Add carrots, paprika, orange juice and salt and pepper to taste. Process until smooth then transfer to a pan to keep warm.
- Blanch edamame and set aside. In a bowl, mix remaining yuzu, champagne vinegar, salt and pepper with a tablespoon of good extra virgin olive oil. Add edamame and arugula and toss. I used a toy I have to make long thin strips of carrot for garnish.
- The final step is the easiest step, the seafood. I simply seasoned the scallops and shrimp with salt and pepper and grilled them.