Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, smoked black cod and bay scallop. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
smoked black cod and bay scallop very tasty and low fat meal! See recipes for smoked black cod and bay scallop too. Wild Salmon; Halibut; Black Cod (Sablefish) Rockfish Fillets; Alaska Gold Seafood Variety Packs; Albacore Tuna; Smoked Salmon and Smoked Sablefish; Alaska Gold Seafood Gift Cards; Canned Tuna & Canned Salmon; Alaska Gold Loyalty Program; Even More to Love.
smoked black cod and bay scallop is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. smoked black cod and bay scallop is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have smoked black cod and bay scallop using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make smoked black cod and bay scallop:
- Get 5 oz smoked black cod
- Get 1 large bay scallop
- Take 2 red potatoes
- Take 1 carrot
- Prepare 6 green beans
- Make ready 2 shallots
- Get 2 oz micro salad
- Make ready 6 stick thyme
- Get 100 ml white wine
- Get 1 oz salt and pepper
- Get 1/4 lb butter
Most harvested scallops are sold as the muscle removed from the shell. The stomach sac, intestinal vein, and roe have already been removed. Return the baking sheet with the scallops to the grill, brush with the butter sauce, reserving some for serving. The time will depend on how thick the scallops are.
Steps to make smoked black cod and bay scallop:
- smoke cod for 20 minutes in smoker with desired chips
- blanch potatoes in lightly seasoned water for 20 minutes. cut in half and sear in hot frying pan until golden brown. season with salt pepper butter and thyme and baste.
- cover the shallots in oil and season with thyme and bay leaf. put in 250°F oven for 30 minutes. drain when soft
- turn carrots as desired blanch 4 minutes and toss in hot pan woth butter salt and pepper
- trim beans and prepare like carrots.
- sear black cod in hot frying pan until golden brown. turn and add scallop. sear scallop until golden brown and turn. add thyme and butter, baste cod and scallop until both are medium done.
- deglaze frying pan with white wine. reduce and add 2 ounces of butter. whisk until smooth and strain.
- trim microgreens and wash. toss with olive oil lemon juice salt and pepper
- present as in picture. veg and starch on bottom. lay cod and scallop top and finish with micro salad and sauce.
If you are using an oyster pan, brush each compartment lightly with olive oil to prevent sticking. The salmon are then dry cured and slowly smoked with a blend of hardwoods. The high oil content of Black Cod gives it a rich, buttery flavor. This frozen, smoked Alaskan Black Cod maintains both its delicious flavor & its smooth, velvety texture. JavaScript seems to be disabled in your browser.
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