I was able to score some sea scallops (the big ones) last weekend, and what I can pay for 5 or 6 scallops is at least $10 less than having them cooked for me in a restaurant, so there's a major win right there
Scallops are easy to cook. Medium heat until the butter or oil (I usually use olive oil). I find that 90 seconds a side will give me a nice sear, but still leave the inside deliciously tender. The short cooking time is also helpful for people who can't stand too long. Which leads me into the noodling.
I really should have been, and I am very sorry I did not, over the last decade plus of this blog, taken accessibility in the kitchen into consideration as a default mode. This came to my attention when a friend posted this article (shared with her from Terri Lynne Hudson) on social media and I ask that you please read and share it. Minced Words looks like it's going to be a regular column and I will be signal boosting and referencing.
Many people love Alton Brown and one of his fans' favorite things to quote is his strong dislike of the unitaskers in the kitchen, unless it's a fire extinguisher. He has a point, if you're able-bodied. Nobody should be shamed for using something that makes it possible for you to do something that you couldn't otherwise. So the hell with that nonsense.
Think about this: how many things do you use in your kitchen that you take for granted that can be helpful to a disabled person? Things to open jars comes to mind first--things that help you grip are a life saver for someone with arthritis. Silicone rings on your mixing bowls to keep them from slipping.
Most recipes out there don't take such things into consideration as what you might be able to lift, how long you can stand, what you can grip. Bad on all of us recipe bloggers out there. We can do better.
We also need to stop shaming people for buying ingredients that might be pre-peeled or pre-cut or in jars. Using those things doesn't make anyone less of a cook.
I need to do some more research regarding where I can do better here. I will try to mention what tools I'm using and what might be helpful for someone with disabilities and limitations. If you have ideas, comments are welcome.
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Back to the scallops, if that isn't too jarring a segue, because I did want to share this with you.
The plan was scallops over a bed of arugula with a sauce of white wine, butter, and lemon. Side of quinoa with Parmesan and pepper. For the sauce:
- 1 Tablespoon of salted butter
- Juice of 1/2 a lemon, which is about 2 Tablespoons
- 1 Cup of white wine, this was sauvignon blanc, which I've been drinking a lot of lately. Actually, I'm drinking white wine spritzers. The 1980's are coming back to haunt me.
- A few grinds of black pepper (or shakes, depending on what you have)
- 1 Tablespoon of capers, drained and rinsed. I use a teacup that came with its own mesh strainer to drain and rinse capers.
I melted the butter on low heat, then slowly stirred in the wine and the lemon, letting it simmer while I made some quinoa (half a Cup, dry) in the rice cooker, which is my current favorite convenience tool. When the quinoa was almost ready, I brought the heat up to medium high until it boiled, then dropped the heat to low so I could reduce it some more. It tasted nicely tart.
For serving, I put a handful of arugula on a plate, then when the quinoa was finished I stirred in some a Tablespoon of butter, 3/4 of a cup of Parmesan. It stayed warm in the rice cooker's bowl while I zapped the scallops.
Once I plated the scallops, I put the capers in the sauce and added it. It didn't quite reduce as much as I wanted. It was a bit too tart at first, but as it ran all over the plate and into the quinoa, something interesting happened. The saltiness from the cheese seeped into the sauce and about halfway through the meal, everything together on the fork was a perfect mouthful.
Maybe a little less lemon next time anyway.
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