Seared Scallops with Fennel and Leeks on Saffron Rice

I love scallops. Sweet, delicious scallops.....Have I mentioned that before. Probably. Just me finding another way to eat them. This one is a little heartier and the saffron really works with any kind of seafood. I like to serve this with a bit of hearty bread with garlic butter. Serves 2.

What you need:

2 servings of rice, any kind cooked according to package directions with a pinch of saffron added to the cooking water

1 leek, cut in half white and light green parts only

1 Fennel Bulb, leafy green parts removed and sliced thinly (Save some of the frilly fronds)

1 clove of garlic

Splash of dry white wine (Like Chenin blanc or Sauvignon Blanc)

6 Jumbo Scallops cut in half lengthwise

salt and pepper

COOK your rice according the the directions. Make two servings. Add a pinch of saffron to the water as well as a bit of butter and a tsp or so of salt if the directions don't say to.

HEAT a large frying pan on medium heat and add a knob of butter. When it starts to foam add your leeks and fennel. cook down until they are soft and starting to caramelize just a bit. add the garlic and cook one minute more. 

ADD a splash of white wine and scrape up the bits stuck to the pan and completely cook down so no liquid remains. It wont take very long. Add some salt to taste.

ADD a knob of butter to another frying pan and heat to medium-high. Season your scallops with salt and pepper on both sides. When the butter is melted and the pan is hot add the scallops. They don't take too long. About three minutes or less depending on how big they are. flip them over half way through to sear both sides nicely. Just don't overcook them.

DIVIDE rice between two shallow bowls or plates and then top each with the leeks, fennel then with 6 scallops. Garnish with fennel fronds.

Beet and Mint Salad

This recipe comes courtesy of Chef Jan Dobbener from the Sensory Tasting at Quails' Gate winery where I work. It is more of a food and wine pairing focused menu on the terrace with the most beautiful view.

So this recipe is for all the beet lovers out there. It's so earthy and complex. Sweet, salty, earthy, crunchy, tender.... Definitely not your everyday salad and with a bit of prep pretty easy to put together. 

When asking Jan how to make the smoked dressing for this salad he said "well just use your smoker" ok. Like we all have a smoker at home. Haha. "What do you mean you don'thave a smoker?" So my work associate suggested the liquid smoke and it works great! You should be able to find it at the grocery store.

Serves 3-4 people

What you need: 

8 med sized beets

Apple cider or sherry vinegar

1/4 cup of mayo

A couple Tbsp of liquid smoke or to taste (it can be pretty strong) 

Lemon juice

A small bunch of fresh mint

A package of prosciutto or about 8 thin slices. 

Truffle oil

Crispy five spice rice. (recipe will follow)

FIRST to cook the beets. Just wash them and throw them in a big pot. No peeling yet. Fill the pot with water to cover the beets and then add 10% vinegar to the water. So your cooking liquid should be 90% water and 10% vinegar. Add a good  tbsp of salt to the water as well and boil until your beets are tender. Sometimes it take 45 minutes to an hour depending on the size of your beets so keep checking them. 

ONCE they're done cool them down in some cold water and use a dry clean kitchen towel to peel them. The skins will easily rub off. 

CUT the beets into 1' wedges and put into a bowl. 

FOR the dressing just mix your mayo with a bit of salt and pepper and a squeeze of fresh lemon juice. Add the liquid smoke and taste to see if you want it a bit smokier or not. Your taste. Mix the dressing into your beets.

CHOP up a small bunch of mint leaves very roughly and keep a few small ones whole for garnish. Mix the chopped mint in to taste as well. Saving the whole leaves for garnishing plates. 

For plating add a big spoonful of beets to a shallow bowl and  gently fold two prosciutto pieces on top of the beets. Garnish with the mint leaves and drizzle a little bit of truffle oil on top. Don't overdo the truffle oil! 

THE crispy rice is wild rice that has been cooked and then fried to make it crispy then tossed in a bit of Chinese five spice. This is an optional garnish but it definitely adds a nice textural component to the dish. You could also try pumpkin seeds or other nuts for a crunchy component.