Water! It is so much fun, incredibly Holy, cleansing and refreshing and vital for life. There are so many reasons why summer is my favorite season. One of the top reasons is WATER EVERYWHERE – pools, ocean, lakes, ponds, rivers and creeks all just waiting to be enjoyed. I am a former competitive swimmer and have always been at home in all of these bodies of water. When I say “at home,” I realize my love for water is one of mind, body and spirit – she just speaks to me. When I see my kids playing in a creek with their friends or bobbing up and down for hours in a pool or being rolled around in the surf as they ride waves, these are the moments that all just seems so right with the world. So I breathe deep and take in the summer air and thank God for allowing me to fully know the beauty and the miracle that is water. In SW Virginia we are particularly blessed as we don’t have to roam too far to find it. So here’s to the creatures of water – us – and the strangely beautiful creatures that make their home in water. This seafood recipe comes from the Black Dog cookbook straight from the waters of Martha’s Vineyard. Enjoy!
Scallop Mousse
2 shallots, peeled
½ lb. scallops, very cold
½ cup heavy cream
1 tsp. chopped parsley
Dash nutmeg
Salt & pepper
Flounder
Butter
8 flounder fillets, about two lbs.
½ cup white wine
Juice of ½ lemon
-To prepare the mousse, finely chop the shallots in a food processor. Then add the cold scallops and puree.
-Slowly add the heavy cream to the pureed scallops. Now add the parsley, nutmeg, salt and pepper and blend for a few seconds. Reserve.
-Preheat the oven to 375 degrees and butter a baking dish. Place a spoonful of the scallop mixture on each flounder fillet. Roll up the fillet and place, seam down, in the baking dish.
-Pour the wine and lemon juice into baking dish
-Bake for about 10-12 minutes. Remove fillets to a warm dish.
-In a small saucepan, reduce the pan juices by one-third over high heat to concentrate the flavor. Season to taste and spoon over the fillets.
