Jamie's Favourites | 4 Delicious Recipes
Recipes in this Video
Ingredients
- ●12 large sea scallops
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup unsalted butter (softened)
- ●1 tbsp fresh parsley (chopped)
- ●1 tsp Dijon mustard
- ●1 tsp lemon juice
- ●1/2 tsp garlic (minced)
- ●1/2 tsp shallots (minced)
- ●1/2 tsp capers (chopped)
- ●1/4 tsp paprika
- ●1/4 tsp cayenne pepper
Instructions
- 1Preheat a grill or fire pit to high heat.
- 2Pat the scallops dry with paper towels and season with salt and black pepper.
- 3In a bowl, mix the softened butter with parsley, Dijon mustard, lemon juice, garlic, shallots, capers, paprika, and cayenne pepper until well combined.
- 4Skewer the scallops onto metal or soaked wooden skewers for easy grilling.
- 5Brush the scallops with olive oil on both sides.
- 6Place the skewered scallops on the grill and cook for about 2-3 minutes on each side, or until they are opaque and slightly charred.
- 7Remove the scallops from the grill and let them rest for a minute.
- 8Serve the grilled scallops topped with a generous dollop of Café de Paris butter.
Equipment
Originating from the Nordic countries, gravlax was traditionally prepared by fishermen who would cure salmon with salt, sugar, and dill to preserve it. This delightful dish has become a staple in Scandinavian cuisine, often served at festive occasions. Today, gravlax is enjoyed worldwide, with variations that include different herbs and spices, showcasing its adaptability and enduring popularity.
Ingredients
- ●salmon fillet
- ●sea salt
- ●sugar
- ●fresh dill
- ●black pepper
- ●lemon zest
- ●vodka
- ●mustard
- ●olive oil
- ●capers
- ●red onion
- ●baguette
- ●cream cheese
- ●cucumber
Instructions
- 1Mix sea salt, sugar, and black pepper in a bowl.
- 2Spread half of the salt mixture in a shallow dish.
- 3Place the salmon fillet skin-side down on the salt mixture.
- 4Sprinkle lemon zest and fresh dill over the salmon.
- 5Pour vodka evenly over the salmon.
- 6Cover the salmon with the remaining salt mixture, pressing it down gently.
- 7Wrap the dish tightly with plastic wrap and refrigerate for 48 hours, flipping the salmon halfway through.
- 8Remove the salmon from the dish and rinse under cold water to remove excess salt.
- 9Pat the salmon dry with paper towels and slice thinly at an angle.
- 10Serve with mustard, olive oil, capers, red onion, and toasted baguette.
- 11Accompany with cream cheese and cucumber slices.
Ingredient Alternatives
vodka
Healthier: white wine
Cheaper: water + lemon juice
White wine adds flavor while being lower in alcohol content.
salmon fillet
Healthier: trout
Cheaper: mackerel
Trout is leaner and mackerel is often less expensive.
cream cheese
Healthier: Greek yogurt
Cheaper: ricotta
Greek yogurt provides creaminess with fewer calories.
fresh dill
Healthier: parsley
Cheaper: dried dill
Parsley is more readily available and dried dill is cost-effective.
Techniques
Equipment
Also Known As
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1/2 cup unsalted butter, softened
- ●1/4 cup granulated sugar
- ●1/4 tsp salt
- ●1/4 cup cold water
- ●1 cup cream cheese, softened
- ●1 cup powdered sugar
- ●1 tsp vanilla extract
- ●1 cup heavy whipping cream
- ●1/2 cup chopped pecans
- ●1/2 cup chocolate chips
- ●1/2 cup caramel sauce
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine flour, softened butter, granulated sugar, and salt. Mix until crumbly.
- 3Add cold water gradually and mix until a dough forms. Roll out the dough and place it in a pie dish.
- 4Bake the crust for 15-20 minutes or until golden brown. Let it cool completely.
- 5In another bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing well.
- 6In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- 7Spread the cream cheese mixture over the cooled pie crust.
- 8Sprinkle chopped pecans and chocolate chips evenly over the cream cheese layer.
- 9Drizzle caramel sauce on top of the pie.
- 10Refrigerate for at least 2 hours before serving to set the filling.
Equipment
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