You may or may not be able to tell, but we eat quite a bit of seafood in the Roxie Ginger household. It goes back to our attempt to do at least one vegetarian, vegan and seafood dish per week, and while we don’t treat it as gospel, we make a genuine effort.
As soon as the salmon was pulled out of the fridge and put on the counter, our newest addition – a cute (and precocious) black kitten named Booger – started a valiant crusade to try and get on the counter to sample some of the fishy goodness. Having fallen previously victim to the siren’s song that is salmon, I completely understood Booger’s motivation. It also meant we had to make haste and cook this quickly before he got his grubby paws on it.
Get it, paws? He’s a cat.
Don’t get it? Give pause and think on it for a bit.
I would say that I normally stick to less than fancy fare, but this is one of the most fun dishes that I’ve ever made. Sure, it’s a bit showy, but you gotta be decadent sometimes or life can get a bit boring. We ate these tasty little morsels standing up in our kitchen tapas style, interchanging the sauces on the scallops as we went with zucchini as palate cleansers. Still, either dish would be quite nice as a starter for a dinner party; they’re both able to stand up on their own just fine.
The roasted zucchini with blue cheese was put after each scallop to help completely wipe the flavor of the previous sauce before moving onto the next. Especially with the spicier sauces, the flavorful cheese cut the heat. Since Davis and I like our food spicy, we were partial to the Habanero Lime and Jalapeno Cilantro, respectively. However, the Creamy Lemon with Green Onion and Pistachio Crumble stood up to the test. All and all, this is a dish that could give a person a little culinary hubris.
Not going to lie, this might be the fanciest thing I’ve ever made.