Ever heard of social cooking? This is a new phenomenon in the world of foodies and it does sound like fun.
And this is
how it works:
A small
group of people get together through social networks, meet in a private
department and learn to cook by
socializing and learn to socialize by cooking - as you like it.
It's all
about cooking, sharing and socializing - no age, status or other differences.
I'm
thinking of joining a group one of these days and will tell you about the
experience - can't wait, I'm so curious already.
As summer
is coming slowly to an end for us in the Southern hemisphere, I wanted to
prepare a little farewell to summer dish and thought that golden browned
scallops with an exotic passion fruit sauce would be perfect for this occasion.
Passion
fruit is one of my summer favorites. I love its bright yellow color and
wonderful aromatic flavor.
It works
great in combination with fish, seafood and white meat.
*Tip: When
buying fresh passion fruit go for the ones that are already a bit wrinkled on
the surface, these are the ripe ones, full of flavor. No Botox needed :)
For the Passion fruit sauce you need:
3 cups of fresh (or frozen) passion fruit pulp
2 spoonful brown sugar
1 spoonful fresh lemon zest
1\2 spoonful freshly grated ginger
1 spoonful slightly salted, very cold butter, cut in cubes
Method:
Slice the fruit in half, spoon out the pulp and strain in a non-aluminum sieve and with the help of a spoon press to extract juice.
Place juice in a medium pan, heat over medium heat and stir in brown sugar, lemon zest and grated ginger.
Bring to a quick boil, reduce haet and let simmer for about 5 to 6 minutes or until juice is reduced by half and has slightely thickened.
Turn off heat and stir in the ice cold butter cubes until sauce is glossy.
For the seared scallops you need:3 cups of scallops, rinsed with cold water and patted dry
3 spoonful olive oil
1 spoonful butter
1 spoonful chopped parsley
Instructions:
Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed).
Season scallops with salt and pepper.
In a small skillet heat oilve oil and butter.
When hot add scallops and let sear over high heat until brown and crisp, then turn using tongs and sear until the other side is golden brown.
Transfer on a warm serving dish and cover to keep them hot.
Sprinkle with choppedparsley and serve with hot passion fruit sauce.
Serves about 4p.
Enjoy!
