Seared Sea Scallops with Roast Red Pepper Purée, Toasted Corn Salsa
If buying fresh or “previously frozen” sea scallops from the grocery store, be sure to ask for “dry scallops”. “Wet scallops” are treated with sodium tripolyphosphate to make them appear whiter and plumper; they won’t brown properly, and are likely to have a rubbery texture and off taste. The same applies for frozen scallops- avoid anything containing salt or STP (sodium tripolyphosphate).
Roast red bell peppers in the oven or over an open burner until blackened. Close in a paper bag for several minutes to loosen the skin. When cool enough to handle, split the peppers and remove the skin, stem, seeds and ribs. Purée the remaining mass with one or two pequin peppers (careful, these are very hot- you don’t want to overwhelm the delicate flavor of the scallops) and a little olive oil. Season with S&P and set aside.
Make a salsa of dry-toasted fresh corn, tomatoes, scallions, 1/2 finely minced jalapeno, lime juice and S&P.
Pat the scallops dry and sear in a little butter and olive oil over medium-high heat until browned but still opalescent in the middle, about 1 1/2 minutes per side, depending on the size.
Rating ♦ ♦ ♦ ♦ +
Bill Niman Will No Longer Eat Niman Ranch Meat
Niman Ranch founder challenges new owners
Sunday, February 22, 2009
(02-21) 20:05 PST Bolinas - — Bill Niman built a $65 million empire on a simple idea that revolutionized the food world – that meat could be more than just what’s for dinner. It could be raised naturally, humanely and sustainably, better for people and the planet. Niman knew success would take time, but believed his methods would prove profitable.
But in nearly 30 years of existence, despite becoming the darling of high-end chefs and turning the brand into a household name, Niman Ranch never did turn a profit. In fact, it was broke. To save it from Bankruptcy Court, the East Bay company merged last month with its chief investor, Chicago’s Natural Food Holdings LLC, and Niman was officially out.
The 64-year-old Bolinas man said he can live with losing the business he built from scratch. But he can’t stand quietly by, he says, while the new owners fundamentally change the brand that influenced an entire food movement. He refuses to eat their products.
