Bouffee de Petoncle de Mer

Is my French good? No. But this new recipe is. I was inspired to create this French title for my newest recipe, simply because it is so unbelievably delicious. It took time to get it right, but finally it is my great pleasure to share it with all of you. Your partner, spouse, guests will not believe that you made it; that’s how good it is, and easy, now that I’ve experimented with Jules, my best and favorite tester. The name of my recipe translates to: Puff of Sea Scallop, which is how it tastes. (if you like sea scallops).

 

Ingredients

1 pound very fresh sea scallops, rinsed and dried

1 pinch sea salt

1 pinch black pepper

2 teaspoons clam juice

6 fresh garlic cloves, sliced

One 2 inch piece of ginger, peeled then grated

6 scallions, thinly sliced (use the white part only)

Juice of 1/2 fresh lime

1 Tablespoon coconut flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 eggs but use the whites only, slightly beaten in a small cup

Extra virgin olive oil for cooking (or coconut oil or peanut oil)

 

You have to have a food processor for this recipe and a large skillet.

 

I bought the (real) sea shells for cooking, from Amazon. Even though you don’t have to use them, as you can see from the photos, serving in these shells, really adds to the presentation and the enjoyment. I highly recommend that you buy them. They’re not at all expensive.

 

Surprisingly, there’re not many ingredients in this wonderful recipe and all are easy to come by. I got the sea scallops from Whole Foods, the coconut flour from Nuts.com and all the rest from FreshDirect. ©Joyce Hays, Target Health Inc.

 

Directions

1. Get all your slicing, egg-separating, chopping, grating, done first.

2. Get out your food processor, a large skillet and the all-natural sea shells, for serving.

3. Make any number of sauces or toppings you want to use for the scallop puffs. I used an easy scallion cream sauce, a cashew cheese topping, mango chutney and pomegranate arils

 

Slicing scallions and grating the raw ginger. ©Joyce Hays, Target Health Inc.

 

In the photo above, all seasoning, garlic, scallions, grated ginger, clam juice, lime juice and egg whites have been added to the food processor. ©Joyce Hays, Target Health Inc.

 

In this photo, all of the previous ingredients have now been pulsed well. ©Joyce Hays, Target Health Inc.

 

4. All the ingredients are going to end up in your food processor, so it hardly matters, which goes in first, except, do this: add all of the dry ingredients last.

 

All the scallops were added and pulsed until all ingredients have been well combined. ©Joyce Hays, Target Health Inc.

 

Scallop Puff recipe ©Joyce Hays, Target Health Inc.

 

5. As you see above, add the dry ingredients to the food processor, last. Then, pulse until all ingredients have been completely and thoroughly combined. It’s important to do this right.

6. Next, with a narrow spatula, scrape all of the contents from your food processor, into a medium bowl. Get it all out, so it all goes into the Scallop Puffs

 

Scrape everything from the food processor, into a medium bowl. ©Joyce Hays, Target Health Inc.

 

7. Put oil in your large skillet and plan to cook no more than 3 or 4 Scallop Puffs at a time. Use a medium high flame and heat before cooking.

8. Rub some flour together, on your hands, then with a Tablespoon, scoop out of the bowl, some of the mixture, and with your other hand, form an oval shape while mixture is still in the Tablespoon, and plop it into the hot skillet, using fingers to get all of the mixture out of the Tablespoon. As you will see in the photos, there is no need to have each Puff look exactly the same. My concept was puffy clouds, none of which are ever the same.

 

All the Scallop Puffs will be slightly different shapes. ©Joyce Hays, Target Health Inc.

 

9. Cook 1 to 2 minutes on each side. Even though the flavor will be exquisite and delicate, you don’t have to be delicate while cooking, except to be sure they don’t burn. After flipping over the first time, you may see that this side needs to be cooked a little longer. Simply wait until the other side has cooked and browned, then flip back and cook a little longer, if needed. Both sides should be a golden brown, as you see in the photos.

 

Flipped too soon, so will cook second side until golden brown, then flip back and finish the first side. Important NOT to overcook, but get them the golden brown, that you see above. ©Joyce Hays, Target Health Inc.

 

10. Have the shells ready (or a serving platter), so that when cooked, put each Scallop Puff into its own shell and serve immediately with a sauce, with topping or plain which is just fine.

 

The Scallop Puffs are ready to serve. The fragrance is wonderful; you will NOT believe what a treat you’re in for. ©Joyce Hays, Target Health Inc.

 

The photos that follow, show a partial example of how the Scallop Puffs have been served, before sharing this new original recipe with you.

 

With scallion cream sauce. ©Joyce Hays, Target Health Inc.

 

After one bite and with scallion cream sauce. ©Joyce Hays, Target Health Inc.

 

Scallop Puff with Cashew Cheese Topping. ©Joyce Hays, Target Health Inc.

 

Nearly all eaten. Scallop Puff with Cashew Cheese Topping. ©Joyce Hays, Target Health Inc.

 

Scallop Puffs served plain with saffron rice and saut?ed broccoli. ©Joyce Hays, Target Health Inc.

 

Scallop Puffs served with saffron rice and mango chutney. Btw, the mango chutney is a fantastic combo with these Scallop Puffs. ©Joyce Hays, Target Health Inc.

 

Scallop Puff served with scallion cream and pomegranate arils. The seafood forks I used are one of my favorite stainless patterns, called: “Gone Fishing“ by the Japanese flatware company, Yamazaki. ©Joyce Hays, Target Health Inc.

 

Luscious Scallop Puff, half eaten with scallion cream sauce and pomegranate arils. ©Joyce Hays, Target Health Inc.

 

Scallop Puff extremely yummy with this scallion cream sauce and pomegranate arils. ©Joyce Hays, Target Health Inc.

 

The gourmet Scallop Puffs are as delicious as anything you could get at a good restaurant, probably as an appetizer and I am very proud of this. As for wine pairing, we prefer chilled white wine, or Proseco, or champagne or Blanc de Blancs. If you insist on a red, we would say, a very light-bodied red; however, the only red we’ve found that works well with seafood or fish is Hall’s cabernet sauvignon. ©Joyce Hays, Target Health Inc.

 

Weather here in Manhattan is now winter-y, we’ve added cozy plump puffy winter comforters for sleeping. Theater here continues to be stimulating and fun. We saw the comedy (which has extended the limited run, because it’s so popular) The Portuguese Kid, with Jason Alexander. This fine production is a fun-romp that’s light and playful. The acting is excellent, the constantly changing sets are terrific, the lighting design is perfect. If you liked the film, Moonstruck, you will love this play; they are like first cousins.

 

Hope you had a great week everyone!

 

From Our Table to Yours

Bon Appetit!

 

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