Pan Seared Ginger Lime Sea Scallops with Cilantro Pesto...

5Tbsp. olive oil
1lb scallops, rinsed well
1 1/2 tsp. ground ginger (use fresh if available)
1tsp. ground black pepper
1tsp. salt
2C fresh cilantro leaves, stems removed
3 cloves garlic cut in half
1/2C fresh squeezed limed juice

Heat 2Tbsp. oil in large sautee pan over medium high heat.
Pat scallops dry and season with 1/2tsp. each salt and pepper, and ground ginger.

Place seasoned scallops carefully in pan with tongs.  Do not crowd or they will not brown.

Watch scallops carefully (or recruit assistance)as  they cook quickly.

Sear scallops on both sides about 1 1/2 minutes.

Use the few minutes to prepare pesto.

Drizzle 3Tbsp. olive oil over cilantro leaves and garlic.  Add 1/2 tsp. each ground pepper and salt. 

Using hand-held mixer, blend until few whole leaves remaining.

At the last few seconds when scallops have  browned  and no longer translucent, add lime juice. 

 Wait until juice is heated (only a few seconds) and transfer scallops to dish.  Top with cilantro pesto and drizzle lime juice over the top.  Enjoy...





A Nontraditional Hanukkah Tradition...

"Latkes, or potato pancakes, are a traditional Jewish dish, often served during Hanukkah.   Latkes have gained popularity as a Hanukkah dish because they are fried in oil, commemorating the oil that miraculously provided light for eight days."
Traditionally, they are chicken fat, and matzo meal are used.  Not surprisingly these ingredients were not found in my pantry. 


For this recipe you will need a hand grater, or food processor with a large shred attachement.
4 large potatoes, peeled
1/2C vegetable oil1 large yellow onion, peeled and shredded
1 1/2 tbsp. flour
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. each: ground black pepper, garlic powder, paprika

Before shredding potatoes have all other ingredients ready on hand as potatoes will discolor if left too long.

Grate potatoes on large-size shredder.  Drain off any excess liquid.

Fold in gently egg, flour and seasoning.

Heat oil in sautee pan over medium heat.  Use the end of a wooden spoon to test temperature.  Oil is ready when tiny bubbles form around spoon. 



Carefully drop heaping spoonfuls of potato mixture into oil.  Flatten with back of spatula.

Allow to cook about 2-3 minutes on each side, until golden brown.

Use a brown paper bag or paper towels to absorb excess oil.

Latkes can be served with applesauce, tomato ketchup, or any number of things that pair well with fried potatoes.  להתענ (Enjoy)...