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Watermelon and Cucumber Soup with Seared Summer Sea Scallop


    Chilled soup is perfect for those hot summer nights and this is a refreshing change of pace from more traditional gazpachos. The acidity and sweetness of the soup is beautifully balanced by the rich warmth of the scallop.



    8 cups ( 2 L) seedless watermelon, hulled/cubed
    3 cups (750 mL) cucumber, peeled/cubed
    1 honeydew melon, hulled/cubed
    1/4 cup (60 mL) cilantro, chopped
    1/4 cup (60 mL) dry white wine
    2 Tbsp (30 mL) honey
    2 Tbsp (30 mL) grapeseed oil
    1 Tbsp (15 mL) lemon juice
    Salt and pepper, to taste

    Place all ingredients in a blender and blend until thoroughly combined. If you prefer more texture, pulse rather than puree. Add water as needed if blending proves difficult.


    6 fresh large jumbo scallops
    3 Tbsp (45 mL) canola oil
    Salt and pepper, to taste
    2 Tbsp (30 mL) extra-virgin olive oil (reserved)

    Heat a cast iron pan until slightly smoking. Toss scallops, canola oil, salt, and pepper in a bowl. Remove pan from heat and quickly place scallops in pan before replacing pan immediately back on high heat. Cook for 1 minute or until seared golden around the sides. Add olive oil and allow it to spread across pan before quickly turning all the scallops and cooking for no longer than 1 minute.

    To serve, pour chilled soup mixture in wide-based bowls to no more than 1 1/2-in (3.75-cm) depth. In the centre of each, position a seared scallop while still piping hot for delicious contrast and aroma.

    Serves 6.

    source: "Glowbal Thinking", alive #297, July 2007


    Watermelon and Cucumber Soup with Seared Summer Sea Scallop



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    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.