Monday, January 7, 2013

scallop cioppino

This is one of those dishes that you serve to guests.
You can do it all (literally) the day before and it takes under ten minutes to prep for your guests.
It already has the garlic bread in the stew so you don't even have to serve bread....just a big, fancy salad and you are all set.
And maybe a chocolate mousse (also do ahead!) for dessert?
So so easy and super fancy.

Scallop Cioppino
Serves 6.
From Fish Without A Doubt.
Olive oil
1 baguette, cut into 1 inch slices
1-2 large garlic cloves, cut in halves
2/3 cup olive oil
2 large onions, diced
6 garlic cloves, minced
2 large bell peppers, diced (any color)
2 teaspoons dried oregano
2 jalapenos, minced
1/4 cup tomato paste
1 cup dry white wine
Salt and freshly ground black pepper
16 ounces bottled clam juice
28 ounces canned diced tomatoes with juice
2 pounds bay or sea scallops, frozen is fine, rinsed well and tough bits removed
2/3 cup chopped fresh parsley
2/3 cup chopped fresh basil

Preheat your oven to 200*.
Heat a nonstick skillet over high heat.  Add about a tablespoon of olive oil and as many slices of bread that will fit.  Saute the bread until it's a nice golden brown, about 2 minutes.  Turn slices over and saute for another minute.  Set the slices on a baking sheet and continue browning until all the slices are browned, adding more oil if needed.
Bake the bread in the oven until the slices are dry, about 15-20 minutes, turning once.
Rub the croutons with the cut side of the garlic cloves and let them cool completely.  Cut into cubes, if desired...we liked it better cubed but we've done it both ways.  And you can make these ahead of time...just store in an airtight container.
The day before serving, heat a large Dutch oven over high heat.  Add the 2/3 cup of olive oil and onions and saute until soft, about 3 minutes.  Add the garlic and saute about a minute, until fragrant.  Add the bell peppers and oregano and saute for a couple minutes.  Add the jalapenos and tomato paste and saute, stirring often, for another couple minutes.  Don't burn the paste!!
Add the wine, bring to a boil, and reduce until the wine is syrupy, about 5 minutes.  Season with just a bit of salt....not too much because the clam juice is salty! and lots of black pepper.
Add the clam juice and tomatoes and bring to a boil.  Reduce the heat to a simmer and cook for around 30  minutes.  Let cool and refrigerate overnight.
When you are ready to eat, bring back to a simmer and add the scallops and herbs.  Cook for about 3-4 minutes, until scallops are barely cooked through.
Serve over a handful of garlic crouton cubes (or a few slices, if you left them that way).  Enjoy!


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