Cumin, Fenugreek Crusted Sea Scallop in Avocado, Leek Creamy Soup

INGREDIENTS

4 SERVINGS
Soup
1 European cucumber, seeded and coarsely chopped
2 Hass avocados—pitted, peeled and quartered
2 tbsp Greek yogurt
1/2 cup soy milk
1 large leek
1 tbsp Worcester
1 teaspoon agave syrup
1 tablespoons fresh lime
3 garlic cloves, thinly sliced
2 tsp minced fresh ginger
1 shallot, thinly sliced
2 celery stalks
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon crushed red pepper
1/2 teaspoon cumin seeds
1/2 cup chicken stock
4 Cilantro stems chopped
6 mint leaves, chopped

Scallops
8 u10 sea scallops
Yuzu olive oil
2 tsps fenugreek powder
2 tsps Cumin seeds
2 tsps sea salt
1 tbsp unsalted butter
2 leeks cut into 3” logs

PREPARATION

Step 1    
In a blender, combine the cucumber, avocados, celery, soy milk, yogurt, vinegar, agave, lime juice and a pinch of sea salt.

Step 2
In a large saucepan, heat 2 tablespoons of the olive oil. Add the shallots, garlic, ginger, and leek and cook over moderate heat, until the vegetables are softened, about 5 minutes. Add the peppercorns, coriander seeds, crushed red pepper and cumin seeds, add the stock and cook for 1 minute. Cool and add to blender with avocado mixture.

Step 3
Blend until smooth. Strain the soup through a fine sieve and refrigerate till ready to serve.

Step 4 Leeks for plating 
Place in dry cast iron skillet on high heat char both sides of leek with lid on. When charred strip is present on 2 sides of each log. Remove from skillet and slice in 1/2” medallions for plating under scallop slices.

Step 5 Scallops
In a mortar and pestle mash the spices and dust 1 side of the scallops
In a medium skillet, heat the yuzu olive oil until shimmering. and cook dusted side over high heat for 1 to 2 minutes. Turn the scallops, and simmer just until the scallops are cooked through, about 2 minutes. Swirl in the butter. And bast over the scallops.

Step 6 plating  
Place the charred leeks in the center of the soup bowls, spoon the cucumber soup all around lay the sliced scallops on top of the leek, drizzle with extra virgin olive oil on top. Sprinkle with mint and shishito peppers and serve right away.

A Bacon-Wrapped Scallop with a Bloody Mary Kick

If you’re cooking for your special somebody this valentine’s day, here’s something in romantic red that will make them come running but won’t weigh them down. I’m not one to use bacon much (as it’s not known for its health benefits), but there’s no denying that there’s something special about the smoky flavor and the alluring scent when its cooking. Par-cooking the bacon in the microwave between paper towels ensures its fat is rendered evenly and that much of it ends up absorbed by the paper. Here, I’ve paired it with sumptuous scallops, which — in addition to their delectable taste — offer a variety of nutrients that can promote cardiovascular health plus provide protection against colon cancer. They’re also a good source of B12, magnesium and potassium. Meanwhile, the Bloody Mary sauce features vitamin-rich tomatoes, garlic and horseradish with a bit of a vodka kick that you can take or leave, depending on your lover’s taste.

INGREDIENTS

Bloody Mary Sauce

• 1 bunch of fresh basil

• 5 pounds of Roma tomatoes or vine ripe tomatoes

• 5 teaspoons prepared horseradish (not creamed)

• 2 cloves of garlic, peeled

• 1 celery stick

• 3/4 cup vodka

• 3 Tbsp sherry vinegar

• 1 small slice of red beet for color,

• sea salt and fresh black pepper

Scallops

• 8 slices bacon

• 8 large sea scallops

• Olive Oil

• 1 Tbsp unsalted butter

• 1 Lemon

• Scallops

PREPARATION

Scallops and Bacon

1. Prepare the bacon. Layer uncooked bacon on a plate with paper towels lining the plate and in between the layers of bacon. Cook in the microwave one minute to “pre cook” the bacon and remove some of the fat. Your bacon will be slightly cooked but not crunchy, and should wrap easily.

2. Wrap the scallops, secure with tooth pick and cut off extra bacon. Chop up all the leftover pieces of bacon and set aside.

3. In a large skillet. heat one tablespoon olive oil and one tablespoon butter.

4. Place bacon-wrapped scallops in a hot pan and sear two to three minutes on each side, being careful to not overcrowd the pan.

Bloody Mary Sauce

1. Pick several smaller leaves from the basil and set them aside. Crush the remaining basil, stems and all, into a large bowl. Halve or quarter the tomatoes and add to the basil — along with the horseradish, celery, garlic, vinegar, vodka, beet and sea salt/ground black pepper. Let marinate for at least six hours or overnight.

2. Preferably with a stick blender, puree the marinated vegetables (though a regular blender or a food processor will also do). Taste and add more seasoning as necessary.

3. Pass this mixture through a course strainer or cheesecloth until smooth. Do not let it touch the garnish until just before serving or the garnish will wilt.

PLATING

In a shallow bowl, place one scallop on a couple of frisée leaves and gently pour the Bloody Mary sauce around at the bottom of the scallop — preferably until it reaches about one quarter of the way up the scallop. Add a couple of celery leaves and give a squirt of fresh-squeezed lemon. Makes eight appetizer-sized portions. Garnish with frisée lettuce and celery leaves.