Cardamom Fennel Scallops

WAHOO_EGGER_CVILLE

Last night my wife and I decided to cook up some scallops and crab cakes.  We love to sear scallops and have used many different recipes but the Cardamom Fennel Scallops recipe from http://www.biggreenegg.com/wp-content/uploads/2015/02/Fennel-Scallops.pdf was by far the most flavorful exciting scallop dish we have made.

Ingrediants:

• 1 tsp (2 g) fennel seeds
• ½ tsp (1 g) black or yellow mustard seeds
• ¼ tsp (.5 g) cardamom seeds (substituted ground cardamom for seeds)
• 1 lb. (455 g) large sea scallops (12 to 15)
• 4 medium-sized cloves garlic, finely chopped
• 2 dried red cayenne chilies (like chile de arbol), stems discarded, coarsely chopped (do not remove the seeds) (substituted chili flakes instead of the cayenne peppers)
• 1 tsp (6 g) coarse kosher or sea salt
• 2 tbsp (30 ml) canola oil (Substituted Coconut Oil instead of Canola oil)
• ½ cup (125 ml) unsweetened coconut milk
• 1 tbsp (2 g) finely chopped fresh cilantro leaves and tender stems

Instructions:

Place the fennel, mustard and cardamom seeds in a spice grinder (or a coffee grinder) and grind them to the consistency of finely ground black pepper.  (and be sure to take a good sniff as you open the lid…just be prepared for a burst of flavor!) Transfer the spice blend to a medium-size bowl. Add the scallops, garlic, chilies and salt to the bowl with the spice blend and stir to mix, making sure you coat the scallops well. 



Set the EGG for direct cooking at 400°F/204°C. When you are ready to cook the scallops, heat the oil in pan until the oil appears to shimmer. Add the scallops, rub and all, to the skillet, arranging them in a single layer. Sear the scallops until they are light reddish brown, 2 to 3 minutes per side.



Pour the coconut milk into the pan; the coconut milk will immediately start to bubble in the hot pan. Scrape the bottom of the pan to release al the browned bits, effectively deglazing the pan to create a depth of the scallops simmer, without stirring, until they are firm to the touch, about 2 minutes. Transfer the scallops to a serving platter. Let the sauce continue to simmer, stirring occasionally, until thickened, about 2 minutes. Pour the pan sauce over the scallops. Serve the scallops warm, sprinkled with the cilantro.





The scallops turned out fantastic and the sauce was phenomenal!  We used the sauce to drizzle over the asparagus and also the crab cakes.  This recipe will be used again and shared!  Thank you BGE recipes http://www.biggreenegg.com/wp-content/uploads/2015/02/Fennel-Scallops.pdf   

Sardonicus

Darned nice work!

Eggaroo

@WAHOO_EGGER_CVILLE - you have been a cooking machine this week. That sounds like a very tasty dish. Great job! Thanks for posting this.

bi11fish

???? could shrimp be substituted for scallops????

WAHOO_EGGER_CVILLE

bi11fish said:

???? could shrimp be substituted for scallops????

Sure thing!  I do not see why not. I bet that would be great, even combining the two.  Next cook I will definitely try the shrimp or some sort of combination. Great idea! 

blind99

Yowzer that looks fantastic!

SmokingPiney

Excellent cook and looks delicious! 

NPHuskerFL

Both are some of my favorite from the Salty Sea. I stick with my recipe on the Blue Lump Crab Cakes. I like them both and the scallops look killer too (appear to be Sea Scallops vs Bay)....my preference has been Sea.  

WAHOO_EGGER_CVILLE

NPHuskerFL said:

Both are some of my favorite from the Salty Sea. I stick with my recipe on the Blue Lump Crab Cakes. I like them both and the scallops look killer too (appear to be Sea Scallops vs Bay)....my preference has been Sea.  

Please do share your recipe on the Blue Lump Crab Cakes.  I am a native of Maryland, and am always looking for a recipe that rivals my mother's! I also prefer the Sea Scallops to the Bay Scallops.  If you wouldn't mind sharing your Blue Lump Crab Cake recipe I would greatly appreciate it!

SGH

This should say it all:

WAHOO_EGGER_CVILLE

Sardonicus said:

Darned nice work!

@Sardonicus thank you very much! It was quite tasty!

bgebrent

Its a great recipe from the bge mag.  Posted less well than you brother! I tried this months ago.  Yours looks awesome.  Great job!  This was mine


http://eggheadforum.com/discussion/1182161/cardamom-fennel-scallops-from-bge-lifestyle#latest

YukonRon

I love scallops. I will be trying this very soon. Awesome presentation!

WAHOO_EGGER_CVILLE

YukonRon said:

I love scallops. I will be trying this very soon. Awesome presentation!

@YukonRon If you love scallops, this is a winner!  The spices and sauce were fantastic.  @bi11fish suggested using shrimp as well.  I have not tried that yet, but that was a fantastic suggestion and will definitely give that a go very soon.  

Tinyfish

Home run!!

grillwell

Doing this with shrimp Sunday night as an app to go with plank salmon as a main.

WAHOO_EGGER_CVILLE

@grillwell Please let me know how this turns out.  I have not done this with shrimp, and want to give it a shot! Happy Holidays Brother!

grillwell

Here it is with shrimp.  They turned out great as a picky plate with a crusty loaf for dipping into the sauce.  A big hip with all.

WAHOO_EGGER_CVILLE

grillwell said:

Here it is with shrimp.  They turned out great as a picky plate with a crusty loaf for dipping into the sauce.  A big hip with all.

Damn!!!!!!! That could and should be served in a restaurant!!  How much shrimp did you use for the cook and did you peel the shrimp completely?  This looks legit!!!  I am going to definitely give this a go, maybe over New Years. Way to go!

grillwell

It was 1.5 lb and I did peel and devein.  Lots of happy family for this one.  Have a great Christmas and New Years. Cheers!

scottn83

WAHOO_EGGER_CVILLE said:

Last night my wife and I decided to cook up some scallops and crab cakes.  We love to sear scallops and have used many different recipes but the Cardamom Fennel Scallops recipe from http://www.biggreenegg.com/wp-content/uploads/2015/02/Fennel-Scallops.pdf was by far the most flavorful exciting scallop dish we have made.

Ingrediants:

• 1 tsp (2 g) fennel seeds
• ½ tsp (1 g) black or yellow mustard seeds
• ¼ tsp (.5 g) cardamom seeds (substituted ground cardamom for seeds)
• 1 lb. (455 g) large sea scallops (12 to 15)
• 4 medium-sized cloves garlic, finely chopped
• 2 dried red cayenne chilies (like chile de arbol), stems discarded, coarsely chopped (do not remove the seeds) (substituted chili flakes instead of the cayenne peppers)
• 1 tsp (6 g) coarse kosher or sea salt
• 2 tbsp (30 ml) canola oil (Substituted Coconut Oil instead of Canola oil)
• ½ cup (125 ml) unsweetened coconut milk
• 1 tbsp (2 g) finely chopped fresh cilantro leaves and tender stems

Instructions:

Place the fennel, mustard and cardamom seeds in a spice grinder (or a coffee grinder) and grind them to the consistency of finely ground black pepper.  (and be sure to take a good sniff as you open the lid…just be prepared for a burst of flavor!) Transfer the spice blend to a medium-size bowl. Add the scallops, garlic, chilies and salt to the bowl with the spice blend and stir to mix, making sure you coat the scallops well. 



Set the EGG for direct cooking at 400°F/204°C. When you are ready to cook the scallops, heat the oil in pan until the oil appears to shimmer. Add the scallops, rub and all, to the skillet, arranging them in a single layer. Sear the scallops until they are light reddish brown, 2 to 3 minutes per side.



Pour the coconut milk into the pan; the coconut milk will immediately start to bubble in the hot pan. Scrape the bottom of the pan to release al the browned bits, effectively deglazing the pan to create a depth of the scallops simmer, without stirring, until they are firm to the touch, about 2 minutes. Transfer the scallops to a serving platter. Let the sauce continue to simmer, stirring occasionally, until thickened, about 2 minutes. Pour the pan sauce over the scallops. Serve the scallops warm, sprinkled with the cilantro.





The scallops turned out fantastic and the sauce was phenomenal!  We used the sauce to drizzle over the asparagus and also the crab cakes.  This recipe will be used again and shared!  Thank you BGE recipes http://www.biggreenegg.com/wp-content/uploads/2015/02/Fennel-Scallops.p

When cooking the scallops are you closing the lid or just cooking with the lid open.

YukonRon

scottn83 said:

WAHOO_EGGER_CVILLE said:

Last night my wife and I decided to cook up some scallops and crab cakes.  We love to sear scallops and have used many different recipes but the Cardamom Fennel Scallops recipe from http://www.biggreenegg.com/wp-content/uploads/2015/02/Fennel-Scallops.pdf was by far the most flavorful exciting scallop dish we have made.

Ingrediants:

• 1 tsp (2 g) fennel seeds
• ½ tsp (1 g) black or yellow mustard seeds
• ¼ tsp (.5 g) cardamom seeds (substituted ground cardamom for seeds)
• 1 lb. (455 g) large sea scallops (12 to 15)
• 4 medium-sized cloves garlic, finely chopped
• 2 dried red cayenne chilies (like chile de arbol), stems discarded, coarsely chopped (do not remove the seeds) (substituted chili flakes instead of the cayenne peppers)
• 1 tsp (6 g) coarse kosher or sea salt
• 2 tbsp (30 ml) canola oil (Substituted Coconut Oil instead of Canola oil)
• ½ cup (125 ml) unsweetened coconut milk
• 1 tbsp (2 g) finely chopped fresh cilantro leaves and tender stems

Instructions:

Place the fennel, mustard and cardamom seeds in a spice grinder (or a coffee grinder) and grind them to the consistency of finely ground black pepper.  (and be sure to take a good sniff as you open the lid…just be prepared for a burst of flavor!) Transfer the spice blend to a medium-size bowl. Add the scallops, garlic, chilies and salt to the bowl with the spice blend and stir to mix, making sure you coat the scallops well. 



Set the EGG for direct cooking at 400°F/204°C. When you are ready to cook the scallops, heat the oil in pan until the oil appears to shimmer. Add the scallops, rub and all, to the skillet, arranging them in a single layer. Sear the scallops until they are light reddish brown, 2 to 3 minutes per side.



Pour the coconut milk into the pan; the coconut milk will immediately start to bubble in the hot pan. Scrape the bottom of the pan to release al the browned bits, effectively deglazing the pan to create a depth of the scallops simmer, without stirring, until they are firm to the touch, about 2 minutes. Transfer the scallops to a serving platter. Let the sauce continue to simmer, stirring occasionally, until thickened, about 2 minutes. Pour the pan sauce over the scallops. Serve the scallops warm, sprinkled with the cilantro.





The scallops turned out fantastic and the sauce was phenomenal!  We used the sauce to drizzle over the asparagus and also the crab cakes.  This recipe will be used again and shared!  Thank you BGE recipes http://www.biggreenegg.com/wp-content/uploads/2015/02/Fennel-Scallops.p

When cooking the scallops are you closing the lid or just cooking with the lid open.

Did these. Best I have had anywhere on this planet. Thank you for posting.

WAHOO_EGGER_CVILLE

scottn83 said:

When cooking the scallops are you closing the lid or just cooking with the lid open.

@scottn83 I cooked the scallops with the lid down.  I could probably have cooked the scallops with the lid open but  I was also baking the crab cakes.  If you give this recipe a shot let me know how it turns out and if you have any  tips for a future cook.  Hope you have a great weekend.

WAHOO_EGGER_CVILLE

YukonRon said:

Did these. Best I have had anywhere on this planet. Thank you for posting.

@YukonRon...How amazing were the scallops and the sauce.  The spice combination is lights out.  I also want to try this with shrimp.  Glad you enjoyed the cook.  I need to cook this again....soon!

Eggcelsior

WAHOO_EGGER_CVILLE said:

NPHuskerFL said:

Both are some of my favorite from the Salty Sea. I stick with my recipe on the Blue Lump Crab Cakes. I like them both and the scallops look killer too (appear to be Sea Scallops vs Bay)....my preference has been Sea.  

Please do share your recipe on the Blue Lump Crab Cakes.  I am a native of Maryland, and am always looking for a recipe that rivals my mother's! I also prefer the Sea Scallops to the Bay Scallops.  If you wouldn't mind sharing your Blue Lump Crab Cake recipe I would greatly appreciate it!

Heh. As another Marylander, I can tell you that there is no recipe that will come close to rivaling a traditional Maryland crab cake.

There must be some reason most restaurants across the country call them "Maryland-style". 

JDoubleH

Scallops look phenomenal. We will be thing this recipe.