Scallops with Cream Sauce

U 12 Scallops 4 pieces

Olive Oil 1 Tablespoon

Shallot 1 finely chopped

White Wine 3 table spoons

Whipping Cream 1/2 cup

Saffron a pinch

1) Pat scallops to dry with paper towel

2) Season with salt & pepper

3) In a HOT frying pan put olive oil and sear scallops till golden brown on both sides

4) Remove from frying pan

5) Add chopped shallots to the pan

6) Deglaze with white wine

7) Add whipping cream

8) Add saffron (yes, available here to purchase)

9) Reduce by half until coats the back of the spoon

10) Put scallops back into the pan to warm

Teriyaki Sawara

Teriyaki Spanish Mackerel

Mirin 2 Tablespoons

Sugar 2 Tablespoons

Soy Sauce 3 Tablespoons

Spanish Mackerel 2 servings

Ginger A slice

1) Marinade for 3 hours to overnight. (no time? You could cook it in sauce.)

2) Medium heat. Oil a pan & sear skin side first (or serving side first).  3 - 5 min

3) Only turn once. (If not marinading, put sauce in a few minutes before it is done. Make sure the sauce is cooked. Do not burn,)

4) Cook till it is done (About 10 min. Depends on the size. Do not burn.) 

5) Dish out.

6) Cook the remaining marinade sauce in pan until bubbles become large.  Glaze it to taste if necessary.

Miso Glazed Sablefish

White Miso 2 Tablespoons

Soy Sauce 2 Tablespoons

Mirin 3 Tablespoons

Sake 3 Tablespoons

Sablefish 2 serving

1) Marinade for 2 days.

2) Broil in 2/3 section from the bottom of the oven, skin side up until ready