Ecclesiastes 3: 1-8
3:1To everything, there is a season, and a time to every purpose under the heaven:
3:2 A time to be born, and a time to die; a time to plant, and a time to pluck up that which was planted;
3:3 A time to kill, and a time to heal; a time to break down, and a time to build up;
3:4 A time to weep, and a time to laugh; a time to mourn and a time to dance;
3:5 A time to cast away stones, and a time to gather stones together; a time to embrace, and a time to refrain from embracing;
3:6 A time to get, and a time to lose; a time to keep, and a time to cast away;
3:7 A time to rend and a time to sew; a time to keep silence. And a time to speak;
3:8 A time to love, and a time to hate; a time of war. And a time of peace.
I have always been taken by these Bible verses and found peace and comfort in them during times of stress and hurt. I hope to find recordings of the versions of the verses turned in to song by Pete Seeger in 1952 and by the Byrds in 1965.
It may seem odd that I am sharing these verses here. I do so to introduce a new recipe category in the Gringo Gourmet blog. It is called “A New Season”. It will consist of recipes pared down to one or two servings and new creations in smaller portions. There will still be entries in the other recipe categories. I do hope readers will comment on the new category and the narratives that will accompany them.
This new approach is one way I am adjusting to the death, May 23, of my beloved best friend and partner, Jack Gibbs Makepeace, Jr. following a very rapid 11 day course after diagnosis of pancreatic cancer. His family and I were with him and are thankful that we could be there for him. We now are now beginning a new season in our lives.
Paring down in a new season:
Seared Scallops with Mint, Peas and Bacon
Things to consider when paring down:
Don’t give up cooking and enjoying good food. It can be therapeutic.
Find a recipe that divides evenly. This recipe was for four servings of three scallops each. I was too embarrassed to ask for three scallops, so I asked for six. I’m very glad I did.
On the subject of reduction… my waffle recipe makes 6 – 8 waffles and calls for one egg. I’m wondering how to made one or two waffles by dividing the dry and liquid ingredients, but dividing a beaten egg seem intimidating. Maybe I should use egg beaters instead and do the arithmetic
Use what needs to be used from the fridge or freezer and find a recipe that works for it. I had a small fillet from Omaha Steak that needed to be used, so I suddenly had a new twist on Surf ‘n’ Turf. If you have to buy expensive fresh herbs for a recipe, find another recipe that helps you use the rest of the herb.
Use the right shortcut tools. I didn’t want to bother cleaning a blender, so I used a small electric food chopper. It is very good at chopping, but not so good at puréeing. Maybe the immersion stick blender instead next time.
All are doable, it just takes a little thinking and planning.
The base of puréed peas, lemon and mint was delicious; the topping of whole peas and bacon was attractive and good. The chunky purée base took away from the accent o the whole peas.
I had to have lemon juice and grated zest for the purée so I cut a few strips of lemon peel for garnish before grating. I plated the scallops with the lemon zest strips and some tiny mint leaves.
It was 106º the evening I made this, so my little steak was pan broiled in the kitchen instead of out on the grill.
Below is the original recipe for four. Buy more scallops if you are cooking for four, three each just wouldn’t be enough.
Scallops with Mint, Peas and Bacon
12 large sea scallops (preferably dry packed), with side muscle removed (about 1 1/2 pounds
Kosher salt and freshly ground black pepper
2 cups shelled fresh peas (from about 1 1/2 pods) or frozen peas
3 ounces bacon (about 3 slices), or cut crosswise into 1/3 inch strips
1 medium shallot, cut crosswise into thin rings
1 1/2 tsp fresh lemon juice
1 Tbsp (or more) olive oil
3 Tbsp mint leves, coarse chopped, divided
Place scallops on a paper towel lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp salt and 1/4 tsp pepper total.
Bring 1 cup water to a boil in a small pot, covered. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about two minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a small bowl and reserve cooking liquid.
Add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about three minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
Purée lemon juice, 1/8 tsp salt an 1/8 tsp pepper, the remaining 1 1/2 cups peas and 1/2 cup reserved pea cooking liquid in a blender. Add oil and purée until smooth. Add 2 Tbsp mint leaves and purée until just combined, but pieces of int are still visible. Divide pea purée among 4 plates.
Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if needed, sear scallops until a golden brown cut has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon- pea mixture, then sprinkle with remaining 1Tbsp of mint.