Scallops with Orzo, Tomatoes and Ginger

Recipe Adapted from Eric Ripert

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Serves 4
Ingredients:
1 cup orzo or other tiny pasta
One 1-inch piece of fresh ginger, peeled, coarsely chopped
1 large stalk of fresh lemongrass, tender inner core of  bottom third only, coarsely chopped
1/4 cup vegetable oil
1 1/4 pounds cherry tomatoes
3 Tablespoons chopped basil
1 Tablespoon fresh lemon juice
Kosher salt, to taste
Freshly ground pepper, to taste
1 1/2 pounds large sea scallops

Directions:
In a saucepan of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 5 minutes. Drain.

Meanwhile, in a mini processor, mince the ginger with the lemongrass. Heat 2 tablespoons of the oil in a medium skillet. Add the ginger and lemongrass and cook over moderately high until fragrant, about 2 minutes. Add the tomatoes and cook, stirring, for 1 minute. Add 2 tablespoons of the basil and the lemon juice and season with salt and pepper.

In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the scallops, season with salt and pepper and cook over high heat until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.

Mound the orzo in shallow bowls or on plates and top with the tomatoes and scallops. Sprinkle with the remaining 1 tablespoon of basil and serve.

Lobster Tacos

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Sometimes, you have to come out of “shell” and try something new.

Such is the case with me trying out this new Shrimp Taco tacosSeasoning Mix from McCormick®, that caught my eye in the spice aisle at the local supermarket. I usually make my own spice mixes, but I thought this would be easier for a change of pace.I also like using Old El Paso® Crunchy Taco Shells, I have used for Old El Paso® products for years and I just find them ever so reliable. Instead of using shrimp, as the spice packet advises, I decided to used 1 pound of Maine lobster meat, just to give this recipe a twist. tacoshellscrunchyI am sure that you could also substitute the shrimp for a white fish like tilapia or cod for easy fish tacos on soft flour tortillas, as well.

 

Serves 4
Ingredients:
For the Pico de Gallo:
1/2 yellow onion, diced
2 medium tomatoes, seeded and diced
Fresh lime juice, to taste
Kosher salt, to taste

For the Cilantro Coleslaw:
1 head green cabbage, sliced thin
1 head purple cabbage, sliced thin
1 small jalapeño, seeded an diced
2 cups whole milk, plus more for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 cups fresh cilantro leaves, barely chopped

For the Lobster:
1 package of McCormick® Zesty Garlic Shrimp Taco Seasoning
Mix
1 Tablespoon water
1 Tablespoon canola oil
1 pound of cooked lobster meat, chopped into chunks
8 6-inch Old El Paso, crunchy corn tortilla shells
1 1/2 cups shredded lettuce
1 1/2 cups shredded cheddar cheese

Directions:
Preheat an oven to 325ºF.

To make the pico de gallo, in a bowl, stir together the onion, jalapeños and tomatoes. Season with lime juice and salt. Set aside.

To make the cilantro coleslaw, combine the shredded cabbage and jalapeño in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, salt, black pepper and cayenne. Add more milk if you like the dressing a little thinner. Pour over the cabbage. Toss to combine. Just before serving, toss in the cilantro. Can mix the slaw up to 2 hours before serving.

For the taco shells, unwrap the store bought taco shells and place them  on a baking sheet and pull apart slightly. Bake at 325ºF for 6 to 7 minutes until crisp.

Heat oil and water in a large cast iron skillet on medium heat. Add the lobster meat and Seasoning mix an stir for about 2 minutes or just until lobster is heated through.

To assemble the tacos, add shredded lettuce, coleslaw, lobster meat and cheese. Serve on a platter with the pico de gallo on the side.