Rummaging through my freezer, desperately needing to make some sense of the mess it had become, I found the leftover Ajo Blanco I made. I decided to freeze what I had left of it for a rainy and day that day had arrived, although it wasn’t actually raining.
The first time I had Ajo Blanco it was with charred octopus so I thought it could also serve as a nice blanket for sea scallops to sit on.
*If you are using a frozen soup or sauce of any kind, once it’s defrosted pop it back into a blender or food processor to bring it back to it’s original consistency.
Ingredients (Serves 2)
10 Sea scallops
Extra Virgin Olive Oil
Season both sides of the scallops with salt. Heat a medium skillet over medium-high heat until nearly smoking, 1½ to 2 minutes. Add 2 teaspoons of olive oil and the scallops and cook until golden brown, about 3½ minutes. Turn the scallops over and cook on the other side until golden brown, about 3½ minutes longer. Turn off the heat and set the pan aside.
Spoon 4 tablespoons of the ajo blanco in two shallow bowls or plates. top with scallops, drizzle with olive oil and serve.
This recipe came together over a day. I ended up having all the ingredients on hand, and it worked out very nicely.
1/2 cup plain yogurt
Salt and pepper
Hefty pinch of Cayenne pepper
1/2 shallot, peeled and minced
1/2- 1 tsp. saffron threads
Juice of 1/2 blood orange, or to taste
2 halibut fillets
1 Tbs butter + 1 Tbs olive oil
In a small bowl, with a fork whisk yogurt together with salt, Cayenne and shallot. Rub saffron between your fingers to crush it, then stir it into the yogurt mixture. Let sit for about 20 minutes . Before cooking the fish, add the blood orange juice, taste, and adjust seasoning.
Season halibut with salt and more Cayenne, (if you don’t like spicy, replace with white pepper or cracked ground pepper). Place butter and olive oil in large nonstick skillet and turn heat to medium high. When the butter melts, add fish, sear for about 4 minutes then turn. Continue to cook for another 4-5 minutes until done.
Serve fish warm or room temperature, with the yogurt sauce on top. Add extra Saffron or Cayenne , if you wish.
I served this over wild rice and riced cauliflower along some farm fresh roasted carrots.