Scallops or shrimp with Brussels sprouts

Adapted from a NY Times recipe. I did a double take when I first read the title (which was for scallops only) because the combo of scallops and sprouts did not seem like a good one. And the maple syrup? But I went ahead anyway and was very pleased. I used shrimp because that’s what I had on hand. I think that having small, really fresh sprouts is important. I served it on rice. Serves 4.

• 1 lb fairly large scallops or shrimp
• 1 lb small, very fresh Brussels sprouts
• 2 slices thick-cut bacon
• 1 TB olive oil
• 3 TB fresh lime juice
• 2 TB maple syrup
• 1/2 TB Dijon mustard
• 1 garlic clove very finely minced
• 2 TB butter
• Chopped chives or parsley for ganish

If using scallops, make sure the thin strip of tough muscle is trimmed from one side. If shrimp, shell and devein. Dust with salt and pepper and set aside.

Trim the sprouts and cut in half lengthwise.

Cut the bacon crosswise into 1/2-inch pieces.

Mix the lime juice, syrup, mustard, and garlic thoroughly in a small bowl.

Cook the bacon in a large nonstick skillet over medium heat until crispy then remove to a plate. Look at the fat remaining in the pan–you want about 2 TB. Either remove some or add olive oil to adjust.

Pat the seafood dry and add to the pan, still over medium heat. Let cook until the bottoms are nicely seared, then flip over and cook briefly on the other side. Remove to the plate with the bacon.

If the pan seems dry, add a bit of olive oil. Still over medium heat, add the sprouts, dust with S&P, and turn each one cut side down. Cook without stirring until the bottoms are nicely charred, 2-3 minutes. Shake the pan to flip them around briefly, then transfer to the plate with the seafood.

Add the glaze ingredients to the pan and stir until reduced and thickened–this will happen quickly. Add the butter and when it has melted add all the other ingredients. Turn off heat and stir until the residual heat warms everything up. Serve with the garnish.

Vietnamese noodle salad with shrimp and chicken

This recipe uses bean threads, an unusual kind of noodle that are made from mung bean flour. They are gluten free, which will please some people, and don’t need cooking, requiring only soaking in hot water to soften them. The are available in any Asian market and some well-stocked supermarkets; they typically come in small (~2 oz) packages with 6-8 packages bundled in a mesh bag. They are sometimes labeled as vermicelli. This salad is really tasty and makes a cool, refreshing meal in hot weather. Serves 4, can be doubled.

Star anise is an important component of this dish, adding a subtle licorice/fennel flavor. It too can be found at Asian markets. It’s cheap and it keeps forever in the pantry. I suppose you could try subbing fennel seeds but I have not tried it.

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The salad, bean threads, star anise.

• 2 large or 3 small chicken thighs (about 12 oz)
• 1/2 lb shell-on medium shrimp
• 2″ piece of fresh ginger cut into 1/4 inch coins (no need to peel)
• 6 star anise
• 1/4 c vegetable oil
• 1/4 c fresh lime juice
• 2 TB fish sauce
• 2 scallions, whites and most of the greens, sliced thinly
• 1 large carrot, grated
• 1 TB sugar
• 4 packages bean threads
• 1 English (Kirby) cucumber, halved lengthwise, seeded if desired, and sliced into thin half-circles
• 1/3 c each fresh mint, cilantro, and Thai basil, chopped (use regular basil if necessary)
• To taste, fresh hot red peppers such as Thai peppers, seeded and sliced thinly (1-3 peppers, or omit)

Bring 6 c water, the ginger and anise, and 1 TB salt to a simmer. Add the chicken and simmer for about 20 min. Turn off heat and let sit for 15 min. Remove chicken from pot and set aside to cool.

Return the liquid to a simmer and add the shrimp. Simmer for a couple of moments, remove from heat, cover, and let sit for 5 minutes or so. Remove the shrimp and set aside to cool.

Cut or shred the chicken into small pieces, discarding any skin/bones. Peel the shrimp and cut crossways into 2-3 pieces each.

Strain the cooking liquid, discarding solids, and return to pot. Bring to a boil, remove from heat, and stir in bean threads. Check for texture after 5 minutes and let sit longer if needed. Drain and rinse under cold water. Cut thru the noodles a few times with shears to get more manageable lengths. The broth can be discarded or saved for another use.

Put the lime juice, oil, fish sauce, sugar, carrot, scallions, and a few grindings of pepper in a large bowl and whisk to dissolve the sugar. Add the noodles and toss well. Add the chicken, shrimp, cucumber, herbs, and peppers and toss again. Chill and toss again before serving.