Recipes: 'Fresh Every Day'

These scallops should be served warm, with sauce spooned over them.

These scallops should be served warm, with sauce spooned over them. Random House hide caption

itoggle caption Random House

More Recommendations

Get more cookbook suggestions from food writer Heidi Swanson.

Among food writer Heidi Swanson's summer cookbook recommendations is this just-released title from Sara Foster, who offers a recipe for pan-seared sea scallops and tangerine shrimp.

Pan-Seared Sea Scallops with Citrus Tarragon Butter

1 1/2 pounds large sea scallops (about 24)

3 tablespoons olive oil, or more as needed

1/2 teaspoon sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1/8 teaspoon cayenne pepper

2 tablespoons unsalted butter, or more as needed

Juice of 2 oranges

Juice of 1 lemon

1 tablespoon chopped fresh tarragon (or chives or chervil)

1. Rinse the scallops under cool water, pat dry with a paper towel, and place them in a shallow bowl. Drizzle with 1 tablespoon of the olive oil, sprinkle with the salt, black pepper, and cayenne, and toss gently to coat.

2. Heat 1 tablespoon of the butter with the remaining 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat until the butter melts and sizzles. Working in batches, place the scallops in the hot skillet, leaving about 1/2 inch between each scallop. Sear the scallops, undisturbed, for 1 1/2 to 2 minutes per side, until they are opaque and light golden around the edges. The scallops will continue to cook after they're out of the pan so it's better to undercook than overcook them. Remove the scallops from the pan, place them on a platter, and cover loosely with foil to keep warm. Repeat with the second and possibly third batch of scallops, adding more butter and oil to the pan as needed.

3. When all the scallops are cooked, pour the orange juice, lemon juice, and tarragon into the skillet, scraping up the brown bits from the bottom of the pan. Add any juices that have accumulated around the scallops. Bring the liquid to a boil over medium-high heat and cook 1 to 2 minutes, until it reduces by half. Remove the pan from the heat and stir in the remaining tablespoon of butter until it melts.

4. If the scallops have cooled too much, return them to the pan with the sauce to warm very briefly over medium heat before serving. Serve the scallops warm, with the sauce spooned over them.

Serves 4 to 6.

Sautéed Tangerine Shrimp

Juice of 4 tangerines or clementines

2 tangerines peeled, sectioned, and seeds removed

1 tablespoon grated fresh ginger (1-inch piece)

1 garlic clove, minced

1 1/2 pounds large shrimp (21 to 25 per pound), peeled and deveined

1 tablespoon olive oil

1 tablespoon unsalted butter

Sea salt and freshly ground black pepper to taste

2 tablespoons chopped fresh cilantro

1. Combine the tangerine juice and sections, ginger, garlic, and shrimp in a bowl and toss to coat the shrimp. Cover and refrigerate to marinate for 2 to 3 hours.

2. Heat half of the oil and half of butter in a large skillet over medium-high heat until the butter melts. Remove half the shrimp from the marinade, reserving the marinade; season with salt and pepper, and place in the skillet to saute for 1 to 1 1/2 minutes per side, until they turn pink. Place the shrimp on a platter covered loosely with foil to keep warm. Add the remaining butter and oil and cook the remaining shrimp.

3. When all the shrimp are cooked, pour the marinade and tangerine sections into the skillet, increase the heat to high, and boil the marinade until it has reduced by half, about 30 seconds. Turn off the heat and stir in the cilantro. Season with additional salt and pepper if needed and serve the shrimp warm with the tangerine sauce and sections spooned over them.

Serves 4 to 6.

Grilled Salmon with your Favorite Fresh Salsa

Sarah notes in this recipe that she recommends salmon because it's available all over the country, but any mild flavored fish would work, including striped bass, red snapper, grouper, tilapia, swordfish, shark, or tuna. You may need to adjust the cooking time, and if you don't want to fire up the grill, use a grill pan. — Heidi

4 salmon fillets, cut 1 inch thick (about 6 ounces each), skin on

2 tablespoons olive oil

2 tablespoons light soy sauce or tamari

Juice of 1/2 orange

6 to 8 basil leaves, cut into thin strips

Sea salt and freshly ground black pepper to taste

1. Rinse the salmon fillets under cool water, pat dry with paper towels; and place skin side down in a shallow dish. Rub the salmon fillets with the olive oil, drizzle with the soy sauce and orange juice, and sprinkle with the basil. Turn the fillets to coat with the mari- nade, then press the basil into the flesh side of the fillets. Cover the dish with plastic wrap and marinate in the refrigerator for at least 1 hour or overnight.

2. Prepare a hot fire in a charcoal or gas grill (or heat a grill pan over medium heat to hot, almost to the smoking point). Remove the salmon fillets from the marinade, season with salt and pepper, and lay the fillets, skin side down, on the grill for 4 minutes, brushing the flesh side with the reserved marinade. Turn the fillets and grill for an additional 4 minutes, brushing with the marinade as they cook, until the fish is opaque and flakes easily when pierced with the tip of a sharp knife. Remove the fillets from the grill, peel off the skin, and place them, skinned side down, on a serving platter or individual plates. Serve immediately, topped with the fresh salsa of your choice.

Serves 4.

Recipes from Fresh Every Day: More Great Recipes from Foster’s Market by Sara Foster with Carolyn Carreño

Books Featured In This Story

Fresh Every Day
Fresh Every Day

More Great Recipes from Foster's Market

by Sara Foster, Carolynn Carreno and Quentin Bacon

Hardcover, 287 pages | purchase

Purchase Featured Book

Title
Fresh Every Day
Subtitle
More Great Recipes from Foster's Market
Author
Sara Foster, Carolynn Carreno, et al

Your purchase helps support NPR Programming. How?

Comments

 

Please keep your community civil. All comments must follow the NPR.org Community rules and Terms of Use. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.