SANDRA'S LIGHT ASIAN DIPPING SAUCE with WILD ALASKA PAN SEARED SCALLOPS

A terrific Light Asian Dipping Sauce I created while in Yakutat, Alaska
preparing a family dinner when I had minimal on-hand ingredients,
served as a first course with Pan Seared Wild Alaska Bay Scallops ~ Delish!

Serves: 4

Prep: 10 Mins.

Indoor Grill: 4 Mins.

INGREDIENTS

Light Asian Dipping Sauce:

1 tablespoon low-sodium Tamari (soy sauce)

1 tablespoon apple cider vinegar
1 teaspoon honey, more/less to your desired sweetness

2 tablespoons water

1/2 teaspoon ground ginger

Dash of garlic powder

Dash of onion powder

Dash of freshly ground black pepper

1 tablespoon minced fresh cilantro (measured after mincing)

Scallops:

2-1/2 lbs Wild Alaska Bay Scallops

METHOD

Whisk all dipping sauce ingredients in a small glass (non-reactive) bowl. Let flavors meld at room temperature for 10 minutes.

Meanwhile, rinse and pat scallops dry. Place on paper towel-lined baking dish. (Can be stored covered with plastic wrap in refrigerator for a few hours as such, although bring to room temperature for 20 minutes prior to searing.) Lightly pat tops of scallops one final time with paper towel prior to searing.

Preheat a dry cast iron grill-ribbed skillet over medium-high heat. Pan sear bay scallops for 1-2 minutes per side, depending upon size. (Larger scallops will take slightly longer to sear.) Do not overcook scallops or they'll become tough.

Place seared scallops on serving platter in a single layer with dipping sauce in a small, decorative bowl at the center, along with small dipping forks. ~ Enjoy!

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Tips: Pan sear scallops in batches so as not to overcrowd pan, preventing steaming scallops. Also, if using larger sea scallops, cut them into quarters prior to searing.

MAX’S PAN-SEARED WHITE KING SALMON with REMOULADE SAUCE

My husband Max recently
went fishing in Yakutat, Alaska with
my brother who luckily caught
this delightful white king salmon...

Serving: (2 to 4)

Prep: 5 Mins. |

Pan-Sear: 13 to 15 Mins.

INGREDIENTS

Remoulade Sauce:

1/3 cup ketchup 

--(Max only uses Heinz)

1/3 cup mayonnaise

½ teaspoon freshly lemon juice

Pinch of Sitka Seafood Seasoning 

--(or Old Bay Seasoning)

Salmon Fillets:

4 (8 oz.) boneless skin-on white (or red) king salmon fillets, 1-1/2” thick

2 tablespoons extra virgin olive oil

1 teaspoon unsalted butter

¼ teaspoon garlic powder

Sea salt and ground pepper, to taste

Sitka Seafood Seasoning
(found  here on Amazon)

--1/2 fresh lemon, cut into 4 wedges for serving

METHOD

Prepare remoulade sauce by whisking all ingredients in a small bowl, and place in refrigerator for flavors to meld.

Meanwhile, heat olive oil and butter in a large nonstick skillet over medium-high heat. Sprinkle salmon fillets equally with garlic powder, sea salt, and ground pepper. Place salmon fillets in hot skillet presentation side down (flesh side), and sear, uncovered, for about 4 to 5 minutes without disturbing, until golden brown. Reduce heat to low, turn fillets over (skin-side down), cover, and cook for 7 to 10 minutes, just until fillets are cooked through and flake easily with a fork.

Serve salmon fillets with fresh lemon wedges and remoulade sauce alongside. ~ Enjoy!

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Tip: Cooking time varies depending upon thickness of salmon fillets. The ‘general rule of thumb’ is 10 minutes total per 1" thickness of fillet.

Brother Kevin skippering
brother Larry's boat,
while recently fishing in Yakutat, Alaska
with husband Max...

Kevin hauled in a nice wild Alaska
white king salmon prepared
in Max's recipe above...

MAX’S PANKO PAN-SEARED ALASKA HALIBUT CHEEKS

Alaska halibut cheeks are definitely truly tender,
mouth-watering, and flavorful morsels...

Servings: (2)

Prep: 5 mins

Sear: 6 Mins.

INGREDIENTS

Breading:

¾ cup panko (Japanese breadcrumbs)

Pinch of red pepper flakes

¼ teaspoon granulated onion

¼ teaspoon granulated garlic

¼ cup freshly grated Parmesan cheese

Halibut Cheeks:

½ lb halibut cheeks, rinsed and dried on paper towels

Kosher salt and freshly ground pepper, to taste

1 fresh lemon, juiced (first reserving 2 lemon wedges for serving)

Searing:

2 tablespoons unsalted butter and 2 tablespoons olive oil

---------------------

Optional sides:

--Prepared tartar sauce, glazed carrots, and chili-lime fries

---------------------

METHOD

Mix the dredging ingredients together in a small flat dish.  

Salt and pepper the cheeks on both sides.  Squeeze fresh lemon juice over one side of the cheeks and dip in the Panko crumb mixture; pressing them down so the crumbs adhere, flip the cheeks and repeat with the lemon juice and dredging mixture.  

Heat unsalted butter and olive oil together in a skillet over medium-high heat.  Pan-sear the cheeks about 3 minutes on each side, just until they turn a light golden brown (do not over cook or they’ll become tough).

Serve immediately with wedges of fresh lemon for squeezing over the halibut cheeks and  tartar sauce for dipping, along with glazed carrots, and chili-lime fries. ~ Enjoy!

MAX’S PAN-SEARED WILD ALASKA KING SALMON

Featured in the photograph: 
One Red and one White 
Wild Alaska King Salmon fillet...

Serving: (2 to 4)
Prep: 5 Mins. |
Pan-Sear: 13 to 15 Mins.

Posted by Sandra

INGREDIENTS

***Remoulade Sauce:
1/3 cup ketchup (Max only uses Heinz)
1/3 cup mayonnaise
¼ teaspoon garlic powder
Ground pepper, to taste
½ teaspoon freshly lemon juice

***Salmon Fillets:
4 (8 oz.) boned, skin-on king salmon fillets, 1-1/2” thick (red and/or white)
olive oil
¼ teaspoon garlic powder
sea salt and ground pepper, to taste
--1/2 fresh lemon, cut into 4 wedges for serving

***Max’s Dinner included:
--2 cups of steamed rice, prepared according to package directions
--Ginger/soy sauce (Max’s favorite is the House of Tsang)
--2 ripe roma tomatoes, sliced
--Fresh sprigs of parsley for garnish

METHOD

Make ahead: First, the steamed rice. Also, separately prepare the remoulade sauce by whisking all ingredients in a small decorative bowl, and place in refrigerator for flavors to meld.

Meanwhile, when the steamed rice is about halfway done, heat the olive oil in a large nonstick skillet over medium-high heat. Brush the entire flesh side of salmon fillets with olive oil, and equally season them with garlic powder, sea salt; plus, rather generously with ground pepper. Place the salmon fillets into hot skillet presentation side down (flesh side), and sear, uncovered, for about 4 to 5 minutes without disturbing, until golden brown. Reduce heat to low, turn salmon fillets over so they are skin-side down, cover, and cook for 7 to 10 minutes, just until fillets are cooked through and flake easily with a fork.

To serve, place a salmon fillet on each of the four serving plates, and squeeze a wedge of fresh lemon over each of them. Place a mound of steamed rice on each plate, along with slices of fresh plum tomato, and a sprig of parsley for garnish. Place the ginger/soy sauce on the table for individuals to season their rice, as desired. Don’t forget the remoulade sauce to serve as an accompaniment for the salmon fillets. – Enjoy!

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Tip: Cooking times may vary, depending upon thickness of salmon fillets. The ‘general rule of thumb’ is 10 minutes total per 1" thickness of fillet.

MAX’S SUPERB DEER CHOPS

The most prized section of the 
deer is its venison backstrap...

Yields: (10 to 12 chops)
Prep: 5 Mins. |
Cook: 6 Mins. |
Stand: 5 Mins.

Posted by Max via Sandra

INGREDIENTS

1 side of boneless venison backstrap, cut evenly into 1” thick medallions
½ tablespoon butter
1 tablespoon olive oil
1 egg, beaten
½ cup all-purpose flour
kosher salt, ground pepper, and garlic powder, to taste

Garnish:
--a handful of freshly chopped parsley

METHOD

Prepare the beaten egg in a shallow bowl. Place the flour in another shallow dish.

Dry off the deer chops with paper towel, and dredge individually into the beaten egg, and then into the flour; pressing to evenly coat.

Heat the butter and oil (to prevent butter from burning) in a large non-stick skillet to medium-high heat. Place the medallions into skillet, not touching, and season each with kosher salt, ground pepper, and garlic powder, to taste. Sear for 3 minutes without disturbing, and then flip and re-season, to taste. Continue searing this other side without disturbing for 3 more minutes. (Please do not overcook, or the deer chops will become tough and dry.)  Remove medallions to a plate, and lightly tent with foil and let the deer chops stand for 5 minutes to allow juices to redistribute.

To serve, sprinkle with freshly chopped parsley, along with your favorite steak sauce (A-1 for me, although Max swears by ketchup ;-)

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Tip: We served this with Sandra's Quicker and Flavorful Baked Sweet Potatoes, and Sandra's Caesar Salad with Fresh Croutons

SANDRA'S SEARED BRATS in BAKED BEANS with MAC N’ CHEESE and FRESH CORN

Some nights you just
need all these comfort foods
at the same time...

Servings: (4)
Prep: 12 minutes |
Bake 20 minutes

Posted by Sandra

INGREDIENTS

***Traditional Mac N’ Cheese
2 cups uncooked elbow macaroni (I prefer the ones with ridges)
¼ cup unsalted butter
¼ cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon ground mustard
¼ teaspoon worcestershire
2 cups milk
2 cups (8 oz) sharp cheddar cheese, shredded

***Seared Brats in Baked Beans
1 tablespoon olive oil
2 smoked brats, cut in half lengthwise, and then cut in half crosswise, and scored around edges (to prevent excessive curling)
1 (14 oz. can) Baked Beans (I prefer the Bush’s Original)
2 tablespoons red onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/8 teaspoon garlic powder

****Fresh Corn - (cut off cob)
2 ears of fresh yellow corn on the cob
1/2 teaspoon granulated sugar
1 teaspoon butter
kosher salt

METHOD

Preheat oven to 350 degrees.

Cook pasta as directed on package, (but a few minutes less so it is al dente, as it will continue to cook in oven).

While macaroni is cooking, make the cheese sauce by melting butter in 3-quart saucepan over low heat. Whisk in flour and continue cooking for 1 minute, add milk, salt, pepper, mustard and worcestershire sauce, and continue to whisk just until bubbles form, about 2 more minutes. Remove from heat, and stir in cheese with a spoon until melted. Drain macaroni and return to dry pot. Gently add cheese sauce over macaroni to incorporate. Pour macaroni/cheese mixture into an ungreased 9x9"x2” casserole dish. Bake uncovered for 20 minutes.

Meanwhile, start the corn on the cob boiling by covering with lightly salted water, adding sugar and butter, and then cooking, covered, for a total of 12 to 15 minutes.

Also, begin searing brats in a medium skillet over medium-high heat, until golden brown on both sides, and then remove to a plate, and set aside. Reduce the heat in the skillet to medium, and saute the onions, bell peppers, and garlic powder, just until the onions are translucent. Add the baked beans, and browned brats back to the skillet, and reduce heat to a low to simmer, just until the Mac N’ Cheese and corn are done.

Cut the corn kernels off of the cobs, and then serve up your dinner as shown in photograph. – Enjoy!

SANDRA'S PAN-SEARED SCALLOPS with an ASIAN DIPPING SAUCE

My absolute favorite
method in which to guarantee the most
succulently flavored scallops every time...

Servings: (4)

Prep: 10 min. |
Sear: 2 to 4 mins.

INGREDIENTS

*** Bay Scallops
- 1 lb. fresh bay scallops (or quarter larger sea scallops)
- kosher salt and freshly ground pepper (to taste)
- 1 tablespoon peanut oil (as this has high smoking point)

***Dipping Sauce
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 garlic cloves, grated
- 1 green onion, minced
- 1 teaspoon dried cilantro
- 1 teaspoon agave (or 2 teaspoons honey)
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 tablespoon water

METHOD

In a small bowl, add all the sauce ingredients; whisking them together. Pour into a decorative dipping sauce serving bowl, and place in the center of your serving platter, and set aside for flavors to meld.

Pat down the top and bottom of each scallop with a paper towel (they will not sear properly if moist).  Season scallops with kosher salt and ground pepper.

In a large non-stick skillet, (I prefer to use a seasoned cast iron skillet) heat to medium-high heat, add peanut oil by placing it on a paper towel folded in quarters, and wiping down skillet. Add scallops, not touching, and sear for approximately 1 to 2 minutes per side, just until golden brown (please do not poke or move around scallops or they will not sear properly). Also, cooking might slightly vary depending on size of scallops.

Place seared scallops on platter around dipping sauce bowl, and serve immediately - enjoy!

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Tip: I serve mine with a small container of toothpicks for dipping scallops into sauce.

Also, this is wonderful to serve as a surf-n-turf meal with grilled steak, or with steamed rice and fresh veggies, or just as an appetizer is simply divine.