Bush’s Beans Seared Scallop Tacos
I want to share with you a wonderful, healthy recipe that I think is perfect for your Thanksgiving Eve meal. If you’re entertaining, or maybe just hanging with your immediate family, it’s light, flavorful, and fun for everyone to be in the kitchen together! My son will be home from college and we’re so excited. Of course he loves his Mama’s cooking and will be ready to eat “anything,” but it will be wonderful to have our family all together for a meal.
But first of all, there’s not only a yummy recipe to try out, but a GIVEAWAY today, too.
My friends at Bush’s Beans are offering a gift package to one winner that includes:
Bush’s Beans items: apron, coupons, bean strainer and mints, recipe bookmark
Spices/ingredients for recipes: Tahini paste, cumin, smoked paprika
Culinary Institute of America/Napa items: Spoon rest, dish towel, Olive Press citrus olive oilHere’s how to enter:
Tell about if you have out-of-town company coming in this week, or if you plan to cook a big meal on Wednesday night, too?Or, what is your TG Eve tradition in your home?
Giveaway begins right now, today, Monday, November 22, 2010, and ends, TG EVE Wednesday, November 24, 2010 Midnight PST. Winner will be announced sometime on Friday, November 26, 2010.
(Tweet or Facebook for an extra entry, but please come back to tell me about it!)
Now for the tasty recipe for your TG Eve meal!
A few weeks, back at the CIA in Napa Valley with Bush’s Beans, I was honored to cook next to Jeffrey Saad, Culinary Entrepreneur and Host of “United Tastes of America” for the Cooking Channel. And I gleaned many helpful tips!
Kristen (Dine and Dish), Laura (Real Mom Kitchen), Cheryl (Tidy Mom) and I had a blast together cooking with Jeffrey.
BUSH’S® Seared Scallop Tacos with Black Bean Puree and Green Chile Chutney
Created for BUSH’S® Beans by Jeffrey Saad, Chef, Culinary Entrepreneur and Host of “United Tastes of America” for the Cooking Channel.
Serves: 3 to 4
Preparation Time: 15 minutes
Cooking Time: 25 minutes
INGREDIENTS
For Scallop Tacos:
6 each Anaheim green chile or 1 can (7 oz) diced green chiles
8 each large sea scallops
Salt and pepper
1 Tbsp canola oil
½ cup cabbage, shredded
6 each corn or flour tortillasFor Black Bean Puree:
1 clove garlic, chopped
1 can (15 oz) BUSH’S® Black Beans, drained and rinsed
½ cup chicken broth
1 tsp smoked paprikaFor Green Chile Chutney:
1 tsp cumin seed, toasted and ground
2 tsp oregano, toasted and ground
¼ cup apple cider vinegar
¼ cup sugar
½ tsp kosher salt
1 each jalapeno pepper, chopped (remove seeds for milder chutney)For Chipotle Chile Sour Cream:
1 can (7 oz) chipotle peppers in adobo sauce
½ cup sour cream
½ tsp kosher salt
¼ cup fresh lime juice
Method:
1. For Scallop Tacos: Blacken Anaheim chiles over an open flame (holding chiles with tongs) or broiler. Place chiles in small bowl and cover with aluminum foil to allow skin to steam loose. After 10 minutes, wipe off skin with fingers. Seed and chop into ½” pieces.
2. Pat scallops dry and remove rubbery lip from side of each scallop. Season with salt and pepper.
3. Add oil to medium sauté pan over medium high heat. Once oil is hot (you see a haze coming off the oil), add scallops to pan. Sear until you have a nice golden crust. Flip scallops over and continue cooking until you see the side of the scallop go from translucent to opaque. Remove from pan and set aside.
4. For Black Bean Puree: Add garlic to the same sauté pan. Stir briefly just to soften, then add beans, chicken broth and paprika. Turn to low and cook 5 minutes. Set aside to cool. Once cool, puree mixture in food processor and set aside.
5. For Green Chile Chutney: In a medium size skillet (non-stick is ideal) over medium high heat add cumin and oregano. Toast for 1 minute, just until you can smell the cumin and oregano. Immediately add vinegar, (don’t breathe in as the vapor of the vinegar rises) sugar and salt. Bring to a boil. Add Anaheim chiles and jalapenos and simmer until a thick sauce consistency (about 8 minutes). The chutney will thicken as it cools, so stop cooking when the chutney is still saucy (easily flows from side to side as you tilt the pan). Using a rubber spatula, move chutney into a small bowl and let cool. The remaining chutney will last for three weeks in the refrigerator.
6. For Chipotle Chile Sour Cream: Puree chipotle peppers in adobo sauce in a blender or food processor. In a medium bow, mix together 1 teaspoon of chipotle puree, sour cream and salt. Squeeze in lime juice and mix well.
7. Toast tortillas over an open flame (using tongs), in a non-stick pan or under the broiler, and lay on plate.
8. Place three tablespoons of black bean puree across each tortilla.
9. Cut the scallops into rough ½” pieces and lay on tortilla.
10. Top with the chutney, cabbage and chipotle chile sour cream mixture and serve.
Culinary Notes:
• Do not use water to get blackened skin off chiles. The precious, flavorful oil of the chile will get washed away. (You can see Jeffry explaining it to me…)
• The scallops will continue to cook when you remove them from the pan due to the residual heat. Err on the side of taking the scallops out early versus over-cooking them.
• Don’t let the cumin and oregano burn. Have the vinegar ready when you add cumin and oregano to pan. Let them toast for just 1 minute (your pan will be very hot from the scallops you seared) and then add vinegar right away.
Variations:
• Add sliced avocado for a creamy addition.
• Corn tortillas are more traditional and hearty, with a fuller flavor.
• Flour tortillas are easier to handle, softer and chewier.
• Shrimp works great as well.
Remember, here’s how to enter today:
Tell about if you have out-of-town company coming in this week, or if you plan to cook a big meal on Wednesday night, too?
Or, what is your TG Eve tradition in your home?
(My trip to the CIA was paid for by Bush’s Beans and they are sponsoring this giveaway today with the products that they are giving away. Thank you, Bush’s Beans!)
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
We do have family coming in for Thanksgiving on Wednesday. We plan on doing a low country boil with newpaper draped tables. This will allow the Thanksgiving cooks to be prepping for the Thanksgiving traditional dinner, while the low country cooks cook outside. I can’t wait to get started.
Thanks for the opportunity to enter this giveaway for the awesome goodies. Thanks to Bush Beans too!
Mmmmmm, this sounds delicious. Never thought about a Thanksgiving Eve tradition, but maybe I will have to start a new tradition. (Light bulb going on.) This year my aunt will be coming into town and we will all be celebrating at my parents new home. After my children, husband and I go pack meals for Stop Hunger Now. A great way to start Thanksgiving and remember how thankful we are.
I’m studying abroad right now, but my family has come to visit me for thanksgiving. It’s a weird situation for us since they don’t celebrate Thanksgiving here, and my family is renting an apartment. So while I am their ‘host’ they are the ones doing the cooking and meal planning.
Every year my brother and sister in law come over Wednesday night and we eat, drink, and visit. Our parents come the next morning and we eat and eat and eat some more. It seems to me our only tradition is stuffing our faces. It’s the one time that our family all seems to be able to be together. It’s my favorite time of year.
I’m loosing all Thanksgiving traditions, this year, because of caring for Dad. Even my darling son has chosen to go to his friends home for Thanksgiving. I know he will have much more fun there.
It’s impossible to have friends over to eat anymore. It’s NO FUN, watching me feed Dad, have him drooling down his chin, waking him up to take ‘just one more bite’.
My great joy and solice is cooking. Dad can’t appreciate it much anymore. I cook every day. I’m so glad I have a fabulous son, that lives close by, with many friends, that still love to come over and ‘raid’ my fridge. They KNOW there is usually something GOOD in there.
I miss having friends over. I miss the college kids hanging out at my house, but it upsets Dad so, we just can’t do it anymore.
No worries. I know my friends, Casey and his friends still love me. I know Dad in his demented mind loves me too. Most importanly….I know my Heavenly Father loves me. My Heavenly Father gives me so many beautiful things to enjoy.
I am the out of town company this year, as we are all gathering at my grandmothers in NC. However, we’re all bringing a dish. I’ve never thought of doing something the night before. Maybe next year I’ll plan a quite evening for just the tow of us before we get together with everyone else
We alternate spending Thanksgiving with my family and my husband’s family, so our Thanksgiving Eve tradition involves fixing a quick dinner, usually soup or a sandwich, and getting on the road. This scallop recipe looks amazing!
We are going to my in-laws this year for Thanksgiving so my big meal to cook won’t be until New Year’s Day when they are at our house in Florida! I’m going traditional southern this year…all the recipes I loved when I was a little girl :)
We won’t have out of town guests this year…we usually play board games and then maybe watch Psych (a more recent tradition in the last few years). On Thanksgiving night, after all the social and culinary enjoyment…it’s Princess Bride for family movie night. ;)
I just posted this on FB