Good morning, good morning! .....Scallops

Happy Sunday. Today is a wonderful day, the leaves have officially turned and are showcasing an autumn rainbow as they slowly fall from the trees. I love this weather and am excited because this weekend has inspired some fun filled food adventures for me to write about.

As today is Sunday the day after Saturday I am here to share with you the wonderful seafood inspired recipes that I tried out yesterday at Clearwater and palate pleasing wines from Harvest Wines. 

Recipe 1 :Seared Scallops – Orange Maple Glaze

 

10 Clearwater Canadian Sea Scallops Fresh or From Frozen

2 tsp Oil

2 tbsp Maple Syrup

1 Orange Juiced

If they scallops are frozen defrost scallops overnight in the fridge. Place on a plate with paper towel on both sides and pat dry. You can then throw the paper towel out.

Place sauté pan on stove, heat to medium high and add oil.  As the oil heats add a small amount of Orange zest. The natural flavors from the zest of the orange will flavor your oil.  Salt and Pepper Scallops and then place in the pan. Make sure not to over crowd the pan each scallop should have around an inch of space. Cook Scallop on the first side for 2 minutes or until it turns a deep caramel brown and then flip.  After 1 minute then drizzle the maple syrup over top of the scallop. Cook for 1 minute all together. Take the scallops out of the pan, and let the glaze continue to cook inside the pan until it is the consistency of a loose caramel. Pour the glace over scallops and serve.

Paired with: Oxford Landing Viogner 

Recipe 2: St. Mary’s Smoked Salmon Potato Fritter

1 Package St. Mary’s Smoked Salmon

3  White Potatoes Washed and Grated

¼ Cup Flour

½ Lemon Zest and Juice

Salt and Pepper

2 tbsp oil

1 tsp Dill

1tst Capers Finely Chopped

¼ Cup Cream

½ Cup Goat Cheese at Room Temperature

In a bowl mix grated potatoes, flour lemon zest, juice and salt/pepper to taste.  Place a sauté  pan on the stove and place on medium heat. Use 2 spoons to shape the potatoes into small bite sized ovals. While doing this make sure to press hard as the potatoes will fall apart while cooking otherwise. After they are shaped place in the pan and cook on either side until golden brown.

In a separate blend goat cheese, dill, capers and cream. To Serve place the cooked potato onto a plate with the creamed goat cheese and then place the smoked salmon on top to finish.

Pair with: Adobe Organic Cabernet Sauvignon

 I hope these recipes have you trying out some new seafood dishes and WOWing yourself with your yummy tummy satisfying creations. Remember the kitchen should bring smiles and new experiences. These recipes can be tweaked as much or as little as you like... This is what makes it a true adventure in the kitchen.

Eat, drink and enjoy!