Wednesday, March 11, 2009

Scallops with Corn, Pepper salad & herb vinaigrette

1C. Gluten free breadcrumbs (see recipe below)
8-10 Wild caught scallops
Grape seed oil or other high smoke point oil

Heat cast-iron or non-stick skillet on medium-high with oil. Roll scallops in breadcrumbs and place in heated skillet. Brown approximately 3-5 minutes on one side and flip and brown second side. Remove from heat and season with salt & lemon. Serve with corn salad and herb vinaigrette.

Poblano Herb Vinaigrette
1/4 of medium onion
3-4 Roasted poblano peppers
1/3C. chopped fresh cilantro
1/3C. chopped flat leaf parsley
2 Garlic cloves
1tsp. Dijon mustard
1 Jalapeno
1/2 of a Lime
1T. Champagne vinegar
1tsp. agave nectar
Salt & Pepper
2T. Canola oil
Combine all ingredients into a blender or food processor and pulse until smooth. These quantities are mere recommendations. Taste and adjust seasonings as needed. Too sweet, add more lime juice. Add less jalapeno if you don't want it too spicy.

Corn & Pepper Salad
1/2C. Corn
1/3C. chopped roasted red peppers
1/4C. chopped roasted poblano peppers
1/4C. chopped fresh cilantro
1-2 minced garlic cloves
2 chopped green onions
salt to taste
lime juice to taste

Gluten Free Breadcrumbs
If you are gluten free then you are aware of the frozen and dry bread on the market that usually leave a lot to be desired. Anyway, this is a great way to use up those frozen hockey pucks you may have in your freezer. I had a loaf of frozen gf bread in my freezer that was just not edible by itself.

So, I pulled out the half loaf from my freezer and placed it onto a baking sheet. I popped into the oven on broil for 2-3 minutes until lightly brown. Turn over and broil on the second side as well. Remove from oven and let cool slightly. Put toasted bread into your blender or your food processor. Pulse until desired size. Remove from processor and place back onto baking sheet. Toss with 1-2T. of olive oil depending on quantity and dried herbs. Broil in oven until browned and crisp. Remove & stir every few minutes until all crumbs are browned. This step requires attention to not burn the breadcrumbs.

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