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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!!


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