My mother’s Maritime roots meant that scallops were an occasional midweek meal. As an adult, I would struggle with cooking scallops until our friend Chef Matt DeMille set me straight. His instructions were simple: “Brine them for a few minutes in salt water.” This removes the guesswork from cooking them and makes them easier to sear without overcooking.
The gastrique can be made with 2 Tbsp (30 mL) of any jam instead of apple slices, or you may wish to add a bit of infused booze for more flavour. Both would be added at the same time as the lemon zest and honey.
Roughly chop dried apples and place in small pot. Add lemon zest and honey and cook over medium-high heat, stirring until honey darkens.
Add vinegar, salt, and black pepper. Lightly simmer, uncovered, until thickened into syrup, 15 to 20 minutes.
Preheat oven broiler to 500 F (260 C).
Sprinkle salt over scallops and add just enough cold water to barely cover them. Refrigerate for at least 10 minutes, and no more than 20 minutes.
While scallops brine, melt butter with lemon juice in small pot over medium-low heat.
Strain scallops and rinse well. Gently toss scallops in melted butter mixture. Place on baking tray, leaving space between them so they don’t touch.
Broil for 3 minutes, then gently shake pan to toss them. You can flip them individually, but I don’t think it’s worth the effort. Broil for 3 more minutes and remove from oven. Let rest for 4 minutes.
Spread gastrique on serving plate and put scallops on top. Garnish with parsley and black pepper.
This recipe is part of the Why Preserve? collection.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]