Recipe: Scallops, Romesco & Caulilini
If you're splurging on scallops, learn how to cook them just right. Plus, why caulilini should be on your shopping list! These recipes come from Chef Drew Dimitrovski who is currently masterminding the menu at new St Pete restaurant Juno & the Peacock. For more on Chef Drew's old band, Zoo Trippin' (no ‘g’), click here.
Chef Drew says "I enjoy cooking with bold but light flavors (citrus, peppers, cilantro). These recipes also use only two burners and a blender to bring it together and both the corn relish and romesco are great to have leftovers of for other quick meals during the week. It comes together quickly, it is interesting, and it feels like a restaurant-quality meal at home."
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Charred Corn Relish
Ingredients
- corn kernels from 3 ears of corn
- ½ Fresno chili, minced
- juice and zest of 2 limes
- ½ bunch cilantro, chopped
- ¼ cup red onion, finely diced
- salt, to taste
Directions
- Heat sauté pan over high heat. Add corn kernels and cook until nicely charred.
- Transfer charred corn to sheet tray and allow to cool.
- Prepare Fresno chili by removing flesh, avoiding seeds, and mincing.
- In mixing bowl, combine cooled charred corn, diced red onion, minced Fresno chili, lime juice, lime zest, and chopped cilantro.
- Stir ingredients together until well incorporated.
- Season relish with salt to taste, and adjust accordingly.
- Reserve charred corn relish to use as garnish when plating dish.
Cashew Romesco
Ingredients
- ⅔ cup yellow onion, large dice
- 3 garlic cloves
- 16 oz jar roasted red peppers, drained
- ¼ cup cashews
- 1 tbsp sherry vinegar
- 1 tbsp honey
- ½ tsp salt
- ½ tsp smoked paprika
- 4 tbsp olive oil, divided
Directions
- Preheat oven to 425° F with fan on, if available.
- Toss diced yellow onion and garlic cloves with dash of olive oil.
- Spread onion and garlic on half sheet tray and roast in preheated oven for 10 minutes to char.
- Drain roasted red peppers and add to blender along with roasted onion and garlic, cashews, sherry vinegar, honey, salt, smoked paprika, and remaining olive oil.
- Purée on high until smooth.
- Taste romesco sauce and adjust seasoning as needed.
Seared Scallops
Ingredients
- 8 x ‘U10’ scallops
- 1½ fl oz neutral oil (canola, vegetable, or olive blend)
- 1 tbsp salt
- 1 tbsp unsalted butter
Directions
- Place large 12" sauté pan on high heat to preheat.
- While pan is heating, clean scallops.
- Place scallops on paper towel-lined tray and pat completely dry.
- Once pan is hot, add neutral oil, which should be almost smoking.
- Generously season scallops with salt, then place one by one in pan to sear without crowding - they should sizzle immediately upon contact.
- Give scallops a light shake to ensure they're not sticking, then let cook undisturbed for 2–3 minutes to develop a good sear.
- Monitor the searing progress - the edges of the scallops will start to brown and firm up.
- Turn off heat and flip each scallop over. Add butter to pan.
- Let scallops rest in warm pan an additional 1–2 minutes to finish cooking in residual heat.
- Scallops are now ready to serve.
Sauteed Caulilini
Ingredients
- 1 pack caulilini, cleaned
- 1 fl oz neutral oil (canola, vegetable, or olive blend)
- 2 tsp salt
- fresh cracked black pepper, 1 turn from a pepper mill
Directions
- Trim ends off caulilini and split stalks lengthwise into manageable pieces.
- Heat pan over high heat until hot, then add oil.
- Place caulilini in pan in single layer to ensure each piece makes contact with hot surface.
- Once you see color on florets, lightly toss in pan to ensure even cooking.
- Continue cooking until caulilini is tender to your liking.
- Season with salt and black pepper.
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