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Scallops On Smoked Sweet Corn Puree With Stout Balsamic Glaze & My Year According To Instagram

2012, according to Instagram

2012 instagram2

1. Drinks with Greg of Sippity Sup after the Herbavoiracious Book Release Party

2. Sharing a beer sampler with Jessica of How Sweet It Is during a break from BlogHer Food Conference in Seattle

3. Road trip to Big Bear with my gorgeous friend Linda, of Salty Seattle

4. The road trip with Linda was for the wedding or Matty, and Andrew of Eating Rules, amazing ceremony.

5. Chillin' on the field of Dodger Stadium with Andre Ethier. No biggie.

6. A much needed vacation to Santa Barbara with my amazing little family.

7. My first cooking segment! On CBS news in Los Angeles

8. Winner, Winner Chicken Dinner! I won the  Foster Farms regional cook-off in San Diego.

9. Trip to San Francisco and Napa valley for the Foster Farms National Cook off Finals. I didn’t win, but I did get an amazing weekend trip to San Francisco and Napa Valley, the opportunity to cook at the CIA, and some cash out of the deal. Not bad.

10. I signed my first book deal! with Adams Media.

11. How amazing is my husband? Seriously.

12. Feast of the Seven Fishes at the home of Greg of Sippity Sup. With Joy The Baker, Kristin of The Cuisnerd, and The AMAZING Table Set Guys, Nathan, Andy & Greg.

13. Joy and I had a couple of drinks. And then picked up sharp knives. She made a salad, and I mostly just giggled.

14. Christmas Eve at The Dresden a long running tradition. Although most people just know it as "That Place They Filmed The Movie Swingers" It’s a Los Angeles  landmark.

15. I rearrange my entire living room to take pictures. Of food. During my lunch break.

16. I gave my daughter a trampoline for Christmas and she doesn’t want to get out of it. Ever

 

Scallops smoked sweet corn puree stout balsamic glaze

I had such an incredible year, truly a year that was blessed by the blogging community and those who have supported me, the online friendships that turned to lasting ones and the connections we feel through food.

One of the my favorite events this year was The Feast of the Seven Fishes, a small dinner party and Fancy Schmancy Pot Luck thrown by Greg and Alaska SeaFood (see numbers 12 &13 above). A truly incredible night, hoisted up by the stellar seafood, an epic example of how essential it is to buy the good stuff when cooking a meal from the sea. Alaska Seafood is focused on providing the world with incredible, sustainable, wild seafood and were they gracious enough to provide each of the seven cooks who participated with the best Alaska has to offer.

feast seven fishes

(Photo: Andy Windak)

The results were outstanding. Some of the most incredible food I’d had all year.

Check out this amazing video of the evening put together by Andy.

Here is the progression of the Feast of The Seven Fishes dinner:

Hors d’oeuvre: Kritisn, Grilled Blue Star Oysters

Amuse Bouche: Nathan, Rye Crisp with Maple Cream, Rye Beer-Marinated Salmon Roe, Green Chile Sugar and Fennel Top

Frist Course: Me! Seared Sea Scallops with Smoked Sweet Corn Puree & Stout Balsamic Glaze (recipe below)

Soup Course: Brian, Seared Ponzu Halibut with Forbidden Rice

Third Course: Andy, Uni Capellini with Scallop, Bonito and Nori Crumble, Rye Toast with Pine Nut Porcini Butter

Fourth Course: Joy made this Crab, Apple & Pomegranate Salad

Dessert: Greg Caffè e Frittelle Dolci

 

Seared Scallops Smoked Sweet Corn Puree And Stout Balsamic Reduction

There are two ways to buy scallops, "wet" and "dry." A wet scallop with be soaked in a phosphate solution to preserve it. This makes it taste soapy and gives it a bit of a rubbery texture, but the vast majority of scallops sold in US markets are wet. Dry scallops are more expensive, harder to come by and infinitely tastier.

If you can’t find dry scallops, the best way to treat a wet scallops is a quick brine.

Here is my quick brine recipe that works wonders to get those phosphates out of your tasty seafood.

If you can find some dry Alaskan scallops, I highly recommend that you grab them.

Also, I used this smoker. It’s less than $50 and stores in your cabinet, perfect for me and my occasional smoking needs.

 

Buffalo Chicken Beer Cheese Dip

Ingredients

  • 2 tbs olive oil
  • 3 boneless skinless chicken thighs, cut into small pieces
  • 8 oz sour cream
  • 16 oz cream cheese, softened
  • 3/4 cup Parmesan
  • 3/4 cup Mozzarella, plus ½ cup mozzarella for top
  • 1/3 cup Franks Red Hot Sauce
  • 2/3 cup IPA beer
  • 1 tsp garlic powder
  • 2 tbs cornstarch
  • ½ cup blue cheese crumbles

Directions

  1. Preheat oven to 350
  2. Heat the olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes.
  3. In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch, process until well combined, about 5 minutes.
  4. Pour into an oven safe dish. Stir in chicken pieces, sprinkle with remaining mozzarella.
  5. Bake until warm and cheese is bubbly, about 15 minutes.
  6. Remove from oven, sprinkle with blue cheese and serve warm with chips.
https://domesticfits.com/scallops-smoked-sweet-corn-puree-stout-balsami/

I remade this recipe on my other blog, The Beeroness with an explanation of the brining process, check it out here.

 

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Comments


Averie @ Averie Cooks December 31, 2012 um 2:18 am

Happy New Year! I love all the pics in this post – the fact that you’re hobnobbing with famous people, hosting cooking segments on the second biggest CBS affiliate in the country and have totally upstaged me in the little girl xmas gifts department, yeah, you’ve had a pretty awesome year! (and if I gave my daughter a trampoline like that she’d NEVER get off!) Happy New Year, Jackie 🙂

Reply

Jackie December 31, 2012 um 8:43 am

Thank you my friend! When am I going to get to Hobnob with you??

Reply

Gerry @ Foodness Gracious December 31, 2012 um 6:07 am

Interesting about wet and dry, I usually don’t buy scallops just because no matter how hot your pan is they still boil instead of getting a good sear 🙁 ill be sure to ask for dry now! The party pics look awesome! Happy new year 🙂

Reply

Jackie December 31, 2012 um 8:44 am

Dry scallops are the key. Buy the dry kind, and then literally dry them and you’ll get a good sear. You just have to get all the soaking liquid out of them first.

Reply

Colleen Salguero January 8, 2013 um 3:50 am

Is there a way to make this healthier??

Can I replace the cream with whole milk?
Can I use less butter??
Corn is out of season here in Massachusetts, would this work with frozen organic corn?

Reply

Jackie January 8, 2013 um 10:16 pm

This probably isn’t the best recipe for you if corn isn’t in season where you are (we still get it in Los Angeles). I made this for a dinner party and the components are all meant to balance each other. The puree takes a while to pass through the strainer and a lot of fibers are removed so the amount that ends up on the plate is pretty small, about 2 or 3 tbs each. It would probably be better to leave the puree off or just go in a different direction.

Reply

claire @ the realistic nutritionist December 31, 2012 um 7:11 am

These are SO DELICIOUS looking Jackie!! And you had an amazing year it looks like. But I have a small feeling 2013 might be awesome too, not because of your book release, because you are meeting me. obv.

Reply

Jackie December 31, 2012 um 8:45 am

Pssshhhh! Book, schmook. I get to meet Claire in 2013 😉

Reply

Natalie @ The Devil Wears Parsley December 31, 2012 um 9:57 am

What a great year you had, Jackie!! These scallops look absolutely fabulous. I could put that stout balsamic glaze on everything! Have a very Happy New Year!

Reply

Cassie | Bake Your Day December 31, 2012 um 10:48 am

I am drooling over this corn puree. Amazing! I’m so glad I found your blog this year and I can’t WAIT to to meet you in 2013!

Reply

JulieD December 31, 2012 um 11:54 am

Love seeing your year via Instagram – can I steal that? 😉 your scallops look amazing!!! Happy New Year!!

Reply

Jackie December 31, 2012 um 12:01 pm

Of course! I want you see YOUR year via Instagram 🙂

Reply

Eliza December 31, 2012 um 12:20 pm

Thanks for another fantastic post! This recipe looks so amazing, and it seems like you had a very good year.

Reply

Bree December 31, 2012 um 2:23 pm

Another amazing recipe?! You rock it girl!

Reply

tijuana (po' man meals) December 31, 2012 um 2:45 pm

sounds like you have had a spectacular year! wow… and will have an even better 2013, im sure! that pic looks like something i would order off any menu. it is stunning. happy new year!

Reply

Jackie January 1, 2013 um 11:15 am

Thank you so much! I did have a great year, I feel so blessed 🙂

Reply

Liz December 31, 2012 um 5:25 pm

What a fun year you had! You got to hang out with some amazing bloggers 🙂 Your scallops look incredible…just the perfect way to eat your way into the new year! Cheers!!!

Reply

Jackie January 1, 2013 um 11:16 am

I did! It was so much fun, bloggers are the best 🙂

Reply

Vilma January 1, 2013 um 1:37 am

your like sounds like a lot of fun.

Reply

fatpiginthemarket January 1, 2013 um 6:43 am

Happy 2013, Jackie! You have had an amazing year and I’ve enjoyed reading about it here and seeing your snaps on Instagram. I’m oinking at ya…which means hello, I like you and your food ideas and your witty words. Oink!

Reply

Jackie January 1, 2013 um 11:16 am

Thank you!! So glad you like what I’m doing, you’re so sweet 🙂

Reply

Anna @ Hidden Ponies January 1, 2013 um 9:21 am

Beautiful blog, beautiful year!! 2013 is going to be amazing too, I can feel it 🙂 Stunning scallops, naturally!

Reply

heath g January 1, 2013 um 9:40 am

I just discovered You and have ended up loving your blog! God Bless you, this scallops look so amazing.

Reply

Whitney @ The Newlywed Chefs January 1, 2013 um 5:51 pm

Happy New Year! This recipe sounds divine! Can’t wait to see what you have in store throughout 2013.

Reply

Whitney @ The Newlywed Chefs January 1, 2013 um 5:51 pm

Happy New Year! This recipe sounds divine! Can’t wait to see what you have in store throughout 2013.

Reply

Chung-Ah | Damn Delicious January 1, 2013 um 11:50 pm

Hope you had a wonderful New Year’s celebration! And I can’t believe you got your daughter a trampoline! When can I come over?

As for these scallops – YUM! Scallops is one of my favorite things ever but I never get to have it enough. I’m hoping that will change ASAP with this recipe here 🙂

Reply

Ashley – baker by nature January 2, 2013 um 7:40 am

Your year looks like it was a total winner, Jackie! I know 2013 will be just a wonderful 😉 can’t wait to meet you in April!

Reply

Scallops On Smoked Sweet Corn Puree With Stout Balsamic Glaze | HoneyMash.com January 2, 2013 um 11:24 pm

[…] Scallops On Smoked Sweet Corn Puree With Stout Balsamic Glaze […]

Reply

Rachel Cooks January 6, 2013 um 7:20 am

Love the photos! My daughter would just die if I bought her a trampoline–she would be on cloud 9!

PS: Can you believe that I’ve never had scallops?

Reply

Andrew @ Eating Rules January 7, 2013 um 8:17 am

Happy new year! I’m positively tickled to have made it into your Instagram feed (and that you joined us at the wedding, of course). Here’s to an even better 2013! xoxoxo!

Reply

Carrie’s Experimental Kitchen January 11, 2013 um 3:44 am

I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/01/seafood-frenzy-friday-week-44.html

Reply

Jackie January 11, 2013 um 8:39 am

Thank you Carrie! Great round up 🙂

Reply

ROR January 14, 2013 um 12:35 pm

Oh you’re killing me… this looks absolutely fantastic! Your presentation is gorgeous too. I can’t wait to try this!

Reply

Stout Balsamic Glazed Scallops | Fueling Strong April 5, 2013 um 9:23 am

[…] favorite beers, Guinness, and my favorite ingredient, balsamic vinegar. I stumbled across Domestic Fits’ Stout Balsamic Glazed Scallops, and I knew I had to give it a […]

Reply

Seafood Recipe Roundup | Foodness Gracious July 21, 2013 um 11:07 pm

[…] Scallops on Smoked Sweetcorn Puree with Stout Balsamic Glaze- Domestic Fits […]

Reply

Your recipe was stolen August 12, 2013 um 6:06 pm

This person is claiming your recipe as their own. Thought you should know, as I have no respect for that type of theft.

https://domesticfits.com/2013/08/09/beer-brined-scallops-over-smokey-corn-puree-and-stout-molasses-sauce/#comment-6788

Reply

Jackie August 12, 2013 um 6:42 pm

I am The Beeroness. That is my blog. But thank you so much for looking out for my content. As far as legalities go, even if that was not me, it is perfectly legal to amend a recipe in that fashion.

Reply

#RECIPE – Scallops On Smoked Sweet Corn Puree W… August 22, 2013 um 6:36 pm

[…] "One of the my favorite events this year was The Feast of the Seven Fishes, a small dinner party and Fancy Schmancy Pot Luck thrown by Greg and Alaska SeaFood (see numbers 12 &13 above). A truly incredible night, hoisted up by the stellar seafood, an epic example of how essential it is to buy the good stuff when cooking a meal from the sea. Alaska Seafood is focused on providing the world with incredible, sustainable, wild seafood and were they gracious enough to provide each of the seven cooks who participated with the best Alaska has to offer." http://buff.ly/1bYqNSr  […]

Reply

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