Breton Scallops
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"To cook is to create. And to create well...is an act of integrity, and faith."

Scallops and Squid with Asian Spices,
Paprika and Butter

"If you don't love life you can't enjoy an oyster; there is a shock of freshness
to it and intimations of the ages of man, some piercing intuition of the sea and
all its weeds and breezes.  [They] shiver you for a split second."
~ Eleanor Clark

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Martin Figlinski
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Scallops and Squid with Asian Spices,
Paprika, and Butter


Jean-Georges:
Cooking at Home with a Four-Star Chef
by Jean-Georges Vongerichten and Mark Bittman, 1998, Broadway Books

“If this dish sounds unusual, that’s because it is. To develop it, Pierre Schutz – the chef at Vong – began with a super-fragrant and eclectic spice mixture and continued with a standard French sauté of shellfish in butter. Plain steamed asparagus take to the sauce very nicely, or even a simple green salad will do. You may also substitute shrimp for the squid if you like, although the dish will not be as interesting.”

Makes 4 servings

2 cinnamon sticks
2 tablespoons allspice berries
3 tablespoons coriander seeds
1 tablespoon All-Purpose Curry Powder [recipe follows]
or commercial curry powder
3 tablespoons turmeric
Pinch saffron (optional)
Pinch amchur (sour mango powder) (optional)
12 ounces squid, the bodies cleaned and cut into 1/2-inch rings,
the tentacles washed and left whole
1 teaspoon hot paprika, preferably fresh and Hungarian
1/2 cup off-dry or sweet white wine
1/2 cup rich chicken stock or other stock
6 tablespoons butter
12 ounces scallops, cut in half through their equator if very large
Salt
1 tablespoon fresh lemon juice

1. Toast the cinnamon sticks, allspice and coriander over medium-high heat in a dry skillet until aromatic, about 2 minutes. Combine with the curry powder, turmeric, and saffron and amchur, if using, and grind finely in a spice or coffee grinder. (The mixture will keep in an opaque container at room temperature for at least a year.)
2. Toss the squid with the paprika.
3. Place the wine and stock in a small saucepan along with 2 teaspoons of the spice mix. Bring to a boil over high heat and cook, whisking frequently, until reduced to about 1/2 cup, about 10 minutes. Reduce the heat to a minimum and start cooking the fish.
4. Place 2 tablespoons of butter in each of 2 skillets, preferably nonstick, and turn the heat to very high. When the butter foams, cook the scallops in one skillet on one side only until nicely browned, 2 to 3 minutes. In the second skillet, cook the squid undisturbed for 2 minutes, then toss and cook for another 30 seconds or so, until tender. Sprinkle both the scallops and squid with a little salt to taste when done.
5. While the shellfish is cooking, stir the remaining 2 tablespoons butter into the sauce along with salt to taste and the lemon juice. To serve, place a portion of the squid and scallops, browned sides face up, on each of 4 plates and spoon a little sauce over all.

All-Purpose Curry Powder

Makes about 1/4 cup

1 star anise
6 cardamom pods
3 cloves
1/2 teaspoon cumin seeds
2 teaspoons coriander seeds
1/4 teaspoon cayenne
1/2 teaspoon mace pieces or ground mace
1/2 teaspoon whole or ground fenugreek
1 teaspoon white peppercorns
2 teaspoons ground turmeric

1. Place all the whole spices in a small saucepan or skillet and toast over medium heat, shaking the pan frequently, until fragrant, about 3 minutes. Cool.
2. Combine the toasted and powdered spices in a spice grinder and whir to a powder. Store in a covered opaque container (it will keep for months).
 

Featured Archive Recipes: 
 Seared Sea Scallops with Lemon Vinaigrette, Broccoli Rabe,
and Roast Tomatoes
Curried Scallops with Spinach
 

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