Skip to main content

Pass the Cookbook: Seafood Kisses 'n' Hugs

This month the Pass the Cookbook crew - under the leadership of Kita, the culinary force behind Pass the Sushi - is cooking Alton Brown's I'm Just Here for the Food

This post contains an amazon affiliate link at the bottom - for the book.

Our three choices this month were for skirt steak, Tres Amigos, and eggplant parmesan. I opted for the second one! Sort of.

I have to be honest, I am not good at translating two dimensions (words) into three dimensions (real-life). So, I cannot even imagine what this dish was supposed to look like! Sorry. I'm thinking some kind of rosette: a scallop wrapped in petals of salmon and halibut.

In any case, I say that I 'sort of' made it because I skipped the halibut completely and used some fresh gravlax as the salmon part. And, as for my name - Seafood Kisses 'n' Hugs - I thought the scallops looked liked 'O's and I formed the gravlax into 'X's. Love...xoxo...get it?

Ingredients for 4 servings

  • 8 sea scallops
  • freshly ground salt
  • freshly ground pepper
  • herbed compound butter (click name for my original post)
  • gravlax
Preheat the broiler. Season the scallops with salt and pepper. Place the scallops on a broiler pan and top each with a thin slice of compound butter. Cook 4 inches below the broiler for 7 minutes. The scallop will be just underdone, which is exactly what you want. Any more and it will get rubbery.

To serve, place the broiled scallop on a plate. Top it with another thin slice of compound butter. Thinly slice your salmon and form 'X's. Serve immediately.


  1. This dish was a bit too complicated for me in June but I am totally saving it for later. I didn't think about just switching it up. I am not creative like that. Yum, yum!!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas