Been a Tad Crazy Around Here… Here’s Some Sushi.

Sorry for the bit of delay with posting (got a bunch which will be coming up throughout the week, but things have either been a tad crazy (i.e. work) or like the past 2 weekends I have not been around (one weekend to my brother down in Maryland and this past Father’s Day weekend we had visited my parents up in Northern New Jersey).

In the meantime, I had 2 separate attempts within the past week and a half of making some sushi. A combination of tuna, salmon, scallops, and a few other white fish.

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Surf and Turf

Always a good combination, you can never go wrong with surf and turf. Its the best of both worlds- a nice steak and some really great seafood. There are so many ways of doing this as there are many types of steaks and everyone has there own preferences when it comes to seafood so this is what I came up with for the occasion- in this case Valentine’s Day as it is the one day of the year I would rather eat in then go out to an overly crowded restaurant. I prefer peace and quiet when I dine.


Start off with a nice lobster tail. Easy to cook/prep as all you need is some good old boiling water. Don’t forget in a separate bowl to melt some butter to dip it in as well đŸ™‚

Now on to the steak. I like my filet steaks a tad thicker as they cook nicely and the juices stay in- less likely to dry out. Plus I just love cutting into a nice steak. I made a special addition to the turf side as I made a creamy-sherry sauce with sauteed bay scallops to top the steak. Overall a nice dinner presentation. Don’t forget the champagne.



Fall-Seasonal Seared Scallops

Always a favorite of mine as such an amazing dish comes from such a simple process- caramelization of the scallop in a clarified butter. From that point, there are also so many variations for flavor pairings to encompass a whole dish. In this particular instance, I went a little outside of the norm and tailored it to have autumn-like elements as that was the season it was created.


The initial searing of the scallops is the easy part. Some heated clarified butter toss in the scallops and sear both sides until slight caramelization occurs.

First was coming up with a complimentary side dish. When sweet potatoes come to mind, typically think of hearty and savory- possibly highly seasoned or on the sweetened side. In this instance, I figured most of the stronger flavors would be from the scallops/topping so I used the sweet potato with more of its natural earthy flavor. Using a mandoline slicer, I cut thin slices and then used a circular cutter to make circles (slightly larger than the scallops. I then baked them in the oven on a baking sheet.


With the savory and earthy aspects covered by the scallops and sweet potato, then next was spicing it up a little and adding a slightly sweet side but not too much as to take away from the scallops. I went with a pear compote (pears have some sweetness but aren’t overbearing) and with a little cayenne pepper and whiskey (add a little spice and smokiness).

Overall, I felt the flavors meshed rather well. The dish had the richness of the scallops balanced nicely with the earthy tone of the potato and a little smoky-sweetness from the pear compote.


No recipes- Just some Sushi


This post is really just to display some various sushi rolls and types. Mixed variety of tuna, salmon, ans scallop rolls with various vegetables as well as vegetable rolls with some mango as well as some sashimi with salmon caviar.






Bay Scallops…What to do with them??

I was thinking to myself today about these bay scallops I’ve had in my freezer and besides a risotto I did a while back what else could I do with them. They are not like nice large sea scallops which have so many options of making nice looking entrees with broiling, sauteing, etc.
So here we go.


I started off by taking panko bread crumbs and lightly toasting them in a pan until browned.

I then took the bay scallops (thawed, washed, and patted dry) and pan seared them for two minutes in sesame oil and black pepper. Once cooked, I put on the side in a bowl retaining the liquid.

I then had already sliced up cremini mushrooms real thin and also did the same with some garlic. They were marinating on the side with some lime juice and also grinded on top some salt and pepper. They were then placed in the pan with some oil and water, and then covered to cook until almost tender.

Once they got to this point, I then added back the scallops, put the lid back on and let cook for another 5-10 minutes to reduce the liquid to where it was almost like a dressing.

On the plate, I had already put on my mixed arugula salad. I made a simple dressing of some sesame oil, soy sauce, lemon and lime juices, and some pepper. I poured some of this over the salad and topped with some sesame seeds. When the scallop mix was done I placed in the center of the plate and topped with the panko.

It was a fairly simple meal to make and put together. The panko was a nice crunchy topping which boded well with the scallops and mushrooms. It was also nice as it soaked in some of the sauce. The salad was quite complimentary as it acted as a cold refresher to the warm richness of the scallops and mushrooms and the soy-based citrus dressing was a nice option.