Ginger-Marinated Salmon & Scallops Skewers

1 cup of basmati rice
1/2 cucumber, sliced
4 scallions, sliced
1/2 bunch of fresh cilantro, chopped
1 red bell pepper, seeded and diced
1 green chile, seeded and sliced
Juice of 1 lime
2 tbsp toasted sesame oil
1 pound of salmon, skinned, cut into chunks
8 scallops, cut in half
1 3/4 oz fresh ginger
Juice of 1 lemon
1 tbsp olive oil


  1. Bring a large pan of water to a boil, cook rice for 25 minutes until tender. Drain and let cool. Add the cucumber, scallions, cilantro, peppers, chile, lime juice and sesame oil in a bowl and let the flavors develop.
  2. Place salmon chunks and halved scallops in a bowl. Using a press, extract the ginger juice. Combine with lemon juice and olive oil. Pour mixture over the salmon and scallops. Cover and let marinade in the fridge for 30 mins.  
  3. Soak wooden skewers in cold water for 30 minutes, then drain. Thread an equal amount of salmon and scallops onto the skewers. Cook under preheated broiler for 3 to 4 minutes on each side until cooked through. Serve with rice salad.

Saffron and Lemon Risotto with Scallops

16 Scallops
Juice of 1 lemon
3 tbsp butter
1 tbsp olive oil, extra for brushing
1 small onion, finely chopped
1 1/2 cup arborio rice
1 tsp crumbled saffron threads
5 cups of fish or vegetable stock
salt and pepper
2 tbsp vegetable oil
1 cup of grated parmesan cheese
1 lemon, cut into wedges


  1. Place the scallops in a glass bowl and mix with lemon juice. Cover and chill for 15 minutes.
  2. Melt 2 tbsp of butter with oil in a pan over medium heat. Add the onions, stirring occasionally until soft. Add the rice and mix to coat. Cook, stir until the rice is translucent. Dissolve the saffron in 4 tbsp of hot stock and add to the rice. Gradually add the remaining stock, stirring constantly until the liquid is absorbed and rice is creamy, season with salt and pepper to taste.
  3. Preheat a grill pan over high heat. Brush the scallops with oil and sear on the pan for 3-4 minutes on each side. Don't overcook or they will become rubbery.
  4. Remove the risotto form the heat and add the remaining butter. Mix well and then stir in the cheese until it melts. Season with lemon juice, adding 1 tsp at a time and taste as you go. Serve the risotto with scallops and lemon wedges arranged on top.

Baked Scallops in Apple Sour Cream Sauce

For the sauce
2 tbsp unsalted butter
2 tbsp minced shallots
3 tbsp flour
1/4 cup white wine
1 tbsp dijon mustard
1/2 cup apple juice concentrate
1 1/2 cup sour cream
salt and pepper
For the scallops
2 pounds of scallops
1 tbsp unsalted butter plus more for pan
1 cup bread crumbs


  1. Melt the butter in sauce pan, add the shallots until tender. Add the flour and mix until smooth. Add the wine, mustard and apple juice stirring until smooth.
  2. Add the sour cream and cook over low heat for 15 minutes. Season with salt and pepper to taste.
  3. Preheat the oven to 400 degrees. 
  4. Place the scallops in a well buttered baking dish. Pour sauce mixture over the top.
  5. Melt butter in a pan and mix in bread crumbs. Sprinkle the breadcrumbs over the scallops and bake for 30 minutes until bubbly and light brown.

Creamed Corn Seared Scallops 

6 ears of corn, shucked
1/4 cup red wine vinegar
1 tbsp sugar
Kosher salt
1 red onion (1/2 thinly sliced, 1/2 diced)
3 tbsp vegetable oil
1 12-ounce can 2% evaporated milk (about 1 1/3 cups)
Freshly ground pepper
1 1/2 pounds large scallops, "foot" muscles removed, patted dry
2 small vine-ripened tomatoes, diced
1/2 cup fresh basil, thinly sliced
1/2 cup fresh parsley, torn


  1. Slice the kernels off 4 ears of corn. Grate the remaining 2 ears on the large holes of a box grater.
  2. Bring 1/2 cup water, the vinegar, sugar and a large pinch of salt to a boil in a saucepan over high heat. Remove from the heat; add the red onion and set aside to infuse, at least 10 minutes.
  3. Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring occasionally, until tender, about 4 minutes. Add the corn kernels and cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper to taste. Cover and keep warm over low heat.
  4. Heat the remaining 2 tablespoons vegetable oil in a large skillet over high heat. Season the scallops with salt and pepper. Add to the skillet and cook until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 more minute.
  5. Divide the corn among bowls and top with the scallops. Drain the onions, reserving 2 teaspoons of the liquid. Mix the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl.