'Seafood spectacular' spotlights wild-caught halibut, scallops

The latest offering from son Grant in Kodiak included a hefty package of huge fresh-frozen sea scallops and several beautiful halibut steaks, each large enough to cut into three or four servings. Though I can’t share them with those of you who read this, I can offer some of my favorite recipes which share one thing in common — “quick and easy” — not to mention delicious. Enjoy!

Baked Halibut Provencal

1 Tb. olive oil

2 cups diced sweet onions

1 cup finely diced celery

2 cloves garlic, grated ir finely minced

2 cans (14 1/2oz.) plum tomatoes, drained, cut up

2 Tb. lime juice

1 cup dry white wine (Pinot Grigio, etc.)

2 Tb. Herbes de Provence or mix of dried basil, marjoram, rosemary, savory, thyme, crushed fennel seeds (or snipped fresh fronds)

3 pounds halibut steaks, each about 1-inch thick, cut into 8 equal pieces

Tarragon sprigs

Salt, pepper to taste

Preheat oven to 425F. Preheat 11X14-inch roasting pan over medium-high heated burner(s) until entire pan is hot to the touch.

Add oil to evenly cover pan bottom and let set for a minute.

Add onions, celery and garlic and cook, stirring until onions begin to brown at edges — about 7 minutes. Stir in tomatoes, lime juice and herbs; remove from heat.

Rinse fish, pat dry and arrange atop tomato mixture.

Bake in preheated oven until fish is just opaque but still moist in thickest part (cut to test after 10 minutes). Remove fish to warm platter or shallow bowl and spoon baking sauce over pieces.

Garnish with tarragon sprigs and season with salt and pepper; serve.

Seared Scallops in

Red Onion Marmalade

16 large sea scallops (about 1 3/4 lbs.)

6 Tb. olive oil, divided

1 Tb, grated lemon peel

1 Tb. minced peeled fresh ginger*

3 med. red onions, thinly sliced

1/3 cup dry red wine

1’4 cup red wine vinegar

2 Tb. brown sugar

Chopped fresh chives

Preheat oven to 250F.

Toss scallops, 2 tablespoons of oil, lemon peel and ginger in medium bowl.

Heat large iron or non-stick skillet over med-high heat Add scallops; sprinkle with salt and pepper and cook, stirring gently, until brown and just opaque in center 0 about 3 minutes per side.

Transfer scallops to small baking sheet; place in the oven to keep warm.

Add 5 tablespoons of oil to drippings in skillet, place over high heat; add onions, sprinkle with salt and pepper.

Reduce heat to med-high, cover and cook until brown, stirring occasionally, about 10 minutes.

Add wine, vinegar and brown sugar. Cook until onion marmalade is thick, stirring often about 2 minutes.

Season with salt and pepper.

Spoon marmalade onto a platter or individual salad plates; top with warm scallops and any juices, then chives. Great party fare!

* I have always pointed out that grated candied or preserved ginger, used in moderation is not only acceptable in place of the ginger-root but often adds a nice spark of sweet-tart.

Seared Scallops

With Polenta & Mixed Veggie Topping

(Pictured above)

1 Tb. olive oil

16 large sea scallops (about 1 3/4 lbs.)

3/4 tsp. kosher salt, divided

1/2 tsp. coarse ground black pepper

1 1/2 Tb unsalted butter

2 cups prepared hot polenta OR purchased tube, cut into half-inch thick slices, heated through in buttered skillet

Fresh veggies of choice: Spring peas, shredded baby spinach, grated carrots, red and green bell peppers, chives

Heat a large skillet over high heat, add oil, swirl to coat. Pat scallops dry with paper towels, sprinkle with salt and pepper, add to pan.

Cook 3 minutes on each side or until desired degree of doneness; remove from pan to covered bowl, scraping out any liquids and/or solids atop the scallops .

Wipe out pan, turn heat to med-high and melt butter in pan.

Add veggies of choice, cover tightly and saute/steam briefly — about 3 minutes, shaking pan continually.

Place a half-cup of polenta or 2 slices cooked polenta on each plate; top with scallops and juices, then a helping of the mixed veggies as pictured in the illustration. Have a cruet of Teriyaki sauce at hand and/or some lemon and lime wedges.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.