Don’t be intimidated by horror stories of rubbery scallops. This foolproof flavorful recipe will have you searing like a sous chef in no time at all!
- Olive Oil
- Extra Virgin Olive Oil
- Rosemary Sprigs (1 for every 2-3 scallops)
- Rosemary Oil
Rosemary Infused Oil Method:
- Start by stripping the rosemary leaves off of the stems, leaving a little at the end. Be sure to use sturdy sprigs so they hold together well.
- Combine stripped leaves in a pot with the extra virgin olive oil.
- Bring the oil to a simmer and them let cool to infuse the oil with rosemary.
- Prep the scallops by rinsing them and gently patting dry with paper towels.
- String the scallops onto the rosemary sprig skewers (2 to 3 scallops per skewer) and brush with olive oil.
- Heat up a cast iron skillet and lightly coat with olive oil.
- Once the pan is nice and hot, gently place the scallop skewers in the pan and sear for 2 minutes per side.
- Once the scallops are seared, remove them to a place and drizzle on the rosemary infused oil.
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The perfect meal for a warm Summer night, this Dill Yogurt Poached Salmon is a refreshing, light-entrée option to enjoy with family and friends.
Yogurt Sauce Ingredients:
- 1 cup Full fat yogurt
- 1 tbsp. Minced shallot
- 1 tbsp. Minced fresh dill
- 2 tbsp. Fresh juice from 1 lemon
- 2 tbsp. Extra virgin olive oil
- Large pinch ground coriander
- Kosher Salt
- Freshly ground black pepper
- 4 Pieces center cut Salmon filet
- Juice of 1 lemon
- 1 Medium leek or onion cut into large pieces
- 1/2 Fennel bulb, sliced
- A few fresh sprigs thyme and/or dill
- 1 Bay leaf
- Kosher salt
Lemon Dill Yogurt Sauce Method:
- In a medium bowl, stir together yogurt, shallot, dill, lemon juice, olive oil, and coriander seed. Sason with salt and pepper.
Poached Salmon Method:
- In a large saucepan, combine 1 quart cold water with lemon juice, leek or onion, celery, fennel, thyme and/or dill, bay leaf, and a large pinch of salt.
- Add salmon to poaching liquid. Water should cover, but if not, add enough to just cover salmon. Set over medium heat and bring poaching liquid to 170°F. Adjusting heat to maintain water temperature, cook salmon until it registers 115°F, about 10-15 minutes. (Cooking time may vary widely, so be sure to check temperatures to determine doneness.) Carefully transfer salmon to a plate to rest for 5 minutes.
- Serve salmon while warm, spooning yogurt sauce on top. You can also chill the salmon and yogurt sauce before serving.