httpvhd://www.youtube.com/watch?v=dlb3Aqvan0k
She’s baaaaaaaaack!!! Yes indeed, kids, the aliens sent Helenka back to me / us / the planet (more trouble than it was worth keeping her, I heard). See, there IS a reason why I had her bound in that chair! [Editor sputters, “What—?!?!?”]
Once again, I took some creative leeway and had Helenka “beam” in, courtesy of Stargate SG1 (à la Asgard) sound effects (no infringement intended, MGM; it’s all in good fun!). Personally, it was really fun to create just using limited resources (namely my skills and software ). When it was finished, I kept playing that spot where she “appears” over and over and over (please forgive my brief obsession but I am so proud of how it worked out!).
Speaking of things working out, this recipe is a keeper. With Helenka’s return, I thought I would do something extra special and what could be more special than scallops ? Well, I am sure there are lots more things extra special but this does it for us – hehe [Editor interjects, and in front of a camera, lol].
I was intrigued by the white beans and spinach that accompanied the seared scallops and I can say that my curiosity was fulfilled when the completed dish was presented for consumption.
At the time, I was thinking “peasant” dish and, as Helenka describes below, there are many cultures that use beans in their cooking. Believe you me, though I may have been thinking “peasant” which was not necessarily a bad thing, I had NO trouble finishing every last bite of dinner.
I also had a bit more to learn about locating good seafood. I thought I could just go to the seafood counter and purchase my “fresh” scallops which ended up being previously frozen (I was bummed, but ya learn in the end). We do have another seafood adventure later on for which I discovered where those elusive large scallops (that you see in all the fancy books and magazines) cluster.
We’re saving those details for another episode and corresponding blog 😉
Next week, I will be out of town on vacation where there will be no *gasp* Internet, phones or TV. I have good intentions of trying to release another episode and blog … but we shall see.
Up to this point, I have been able to post on schedule by working around my other adventures, but next week portends to be a difficult challenge due to the aforementioned nonexistent modern conveniences. [Editor’s note: He’s not kidding. I’ve been there twice. The only modern feature was electricity in the cabins! Woo-hoo!!! The chipmunks, raccoons and one obnoxious centipede ::shudders at the memory from the middle of the night:: were no-charge extras.]
I do hope that our viewers will forgive us if we do skip a week, but we will catch up by the following week (and there is much more to come including something new that will be premiering in September). [Editor’s saucy observation: oh, like new TV shows??? – Comment from B – “Back EDITOR Back” into that region where no punctuation exists (it’s like Editor hell – I think)]
Have a great rest of your week and let’s catch up real soon!
Enjoy!
B&H =:)
Please note: We try and review the recipes in the cookbook; however, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us!
Review: Seared Scallops White Beans Spinach
Notes from the Chef’s Sidekick (Helenka)
I’m baaaaaaaaack. Didja miss me? ::listens to the quiet interrupted by … cicadas::
But, wow! What an entrance. I thought it was really nice of those aliens to put me back on my throne … er … kitchen stool. [B interjects – mental, er, written note: we need stronger bindings.]
Okay, okay, I’ll be serious. After all, this is a very serious blog and show and we’re both so very, very, very serious. NOT!!! [B seconds the NOT!!!]
But, seriously, this was an exquisite dish. I don’t think I can come up with any better description, so I won’t even try.
Variations
I had a tough time trying to see how this recipe could be recreated with another source of protein substituted in place of the scallops. Frankly, I don’t think it can be done and I believe that’s a first for me. If I consider either shrimp or lobster (tail), the dish will remain eminently elegant, but the taste and texture of the replacements will not be in sync with the white beans and spinach. I cannot see any fish being used. Even if the taste may be closer to that of scallops, the texture won’t be. I briefly considered smoked fish (sable, etc.) but the oiliness which can provide a mouth-watering experience on its own would definitely not suit this dish. And, if I decided to go in the direction of raw fish, the texture would definitely be improved, but it would be an odd-tasting fusion (though I’m betting somebody somewhere is doing just such a thing).
I consider the scallop’s ability to retain its tenderness even after very careful cooking to be unique in the realm of seafood. Mind you, I’m also remembering very fondly the kaiseki dinners I used to enjoy along with the two other members (both Japanese) of Gourmet Academy (the Toronto edition). At one restaurant, the chef prepared an appetizer from raw scallops that we thought was out of this world. His next offering was a tiny salad that incorporated the muscle which had tethered the scallop to its shell. Now that was definitely out of this world.
Turning to chicken, beef or pork would move us further away from the desired outcome, so my verdict is that this dish would not be the same unless you use scallops. Brian mentioned the word “peasant” when talking about the inclusion of beans. Yes, it is quite true that beans have traditionally been a low-cost source of nutrition (protein). But there are many people around the world who eat beans for their unique properties (texture and a feeling of satiety from even a small portion). As well, beans can provide a neutral foundation for enticing spices. Or many lively or exotic ingredients: I’m thinking of another famous dish from the south of France, namely Cassoulet , with duck and sausage (yum), but there are other variations and combinations of savoury meats mentioned.
I personally wouldn’t call this “peasant” cooking, but it certainly falls into the category of “regional” cuisine, especially from Provence , also in the south of France. You can find loads of scallop recipes from Provence and there are certainly many dips that are made from white beans, but I believe this is the first recipe I’ve encountered that uses both ingredients. [You’ll have to forgive me if I stray off topic, but I also learned how popular sea urchins are in many seafood dishes from Provence, so I’m very impressed … and suddenly very hungry!]
It is truly a fabulous recipe. But, please, don’t take our word (or moans) for it. Make it yourselves. Ramp up the flavour with more garlic or by adding fresh herbs. See if using lime juice instead of lemon appeals to you. If you’re not keen on white beans, substitute crisp green ones (another standard in some Provençal dishes) … but I’d still recommend you give white beans a try. It’s not every day you can eat a dish that is both sensually luxurious and so down-to-earth.
Cooking time (duration): 60
Number of servings (yield): 2
Meal type: supper
Culinary tradition: USA (General)
My rating:
Microformatting by hRecipe.