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Grocery Store Nightmares

Last night I decided to check out the lobster tanks in the area. In one particular store that I entered, they had a tank with 2 lobsters. I thought that sales must have been good. When I questioned them, it turned out that sales were not good. Their lobsters all died! The 2 in the tank were there as a test to determine if the water was sufficient to hold the next shipment of lobsters.

I am not an expert on holding lobsters. However, if I were to have a tank of lobsters die, I would not be attempting to save the tank of water. I would dump it and start new.

The point is, you don’t always know what you are buying. That issue is of greater concern in a grocery store where retail staff turnover is often high, training is lacking, and knowledge of seafood is almost absent.

If you do not buy your lobsters from Ottawa Lobsters, please make sure that you know and trust the seafood department of the store you buy from. Check that tank on every visit. Make sure that they care for the lobsters and the tank.

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Risotto de Scallops (or lobster)

Ingredients

  • 1 cup (250 g) arborio rice
  • 3 cups (750 ml) fish, chicken, or vegetable stock
  • 1/4 cup (75 ml) diced onion
  • 2 tbsp olive oil
  • 1 tbsp garlic butter
  • 1/2 cup (125 ml) prosecco
  • 1/4 cup (75 ml) tomatoes sauce
  • 1/4 cup (75 ml) grated parmesan
  • 1/4 cup (75 ml) cream
  • 1 pound (500g) sea scallops
  • 1/4 pound (125g) lobster meat
  • 1 tbsp chopped basil
  • Parmigiano cheese

Method

Sauté onion in olive oil until translucent, add rice to coat. Gradually add warm stock 1/2 cup at a time until absorbed. Stir constantly. When just al dente, remove from heat. Sauté garlic butter until brown; add prosecco, tomato sauce, cream and season with salt and pepper to taste. Add scallops and lobster, cover and simmer on low until just cooked. Stire seafood into rice; finish with basil and grated Parmigiano cheese.

Comments

This recipe works with all scallops, or all lobster, or any mix of the two. I would assume that it will work with shrimp as well. The recipe is for 8 servings… I would suggest that it serves 4. Prosecco can be swapped with any sparkling white wine or sherry. But why? Prosecco is awesome! I fry my lobster meat in butter first. It richens the flavours.

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Garlic Scallops

Ingredients

  • 1 Pound (500g) sea scallops
  • 1 medium-sized onion, finely diced
  • 4 – 6 garlic cloves finely chopped or crushed
  • 1 tbsp. Olive Oil
  • 1/2 cup (125 ml) table cream
  • 4 spring onions, sliced on an angle
  • splash of white wine
  • 1 tbsp. finely chopped chives or parsley
Garlic Scallops
Garlic Scallops

Methods

Saute garlic and onion with oil in a medium-hot pan for 2 minutes; don’t allow to turn colour. Add scallops and lightly cook on one side for 30 seconds. Continue to cook for another 30 seconds and then remove from the pan. On medium to high heat, add the splash of white wine to the pan and reduce for 1 minute. Add cream and reduce until the sauce thickens to a nice coating consistency. Add scallops and spring onions and gently toss in sauce until mixed. Place scallops on a big mound of rice pilaf and pour over the sauce, then garnish with chives or parsely. Makes 4 – 6 servings.

Comments

For us, this was a 2 person recipe. We used 350 grams of scallops and 150 grams of shrimp. Rather than use rice pilaf, we opted for angel hair pasta with finely chopped peppers. If you got with pasta double the sauce, you will need it. Also, for any seafood recipe that calls for white wine, I always use Processo.