Sunday, October 07, 2007

Surf and Earth: Octopus, Scallops and Beets

While we were waiting for a table at Palace BBQ several weeks ago, we decided to hit the Korean grocery store next. Among other things, we bought a bag of frozen, cleaned, baby octopus. They've been sitting in our freezer since we bought them because Alexis wasn't really sure what to do with them. To day she had a little inspiration and chefed up a very tasty, Basque/Italian style octopus dish with a tasty side of beets.

Spicy Octopus and Scallops
-juice of 1 lemon
-1/2 ts cayenne
-5 gloves garlic, minced
-2 tb olive oil
-10 baby octopus, thawed (and cleaned if you didn't buy them pre-cleaned)
-8 scallops
-1 handful fresh basil, chopped
-1/4 cup sun-dried tomatoes, minced

Halve the octopus and marinate in the lemon juice, olive oil, garlic and cayenne for about hald an hour. Dump the octopus and marinade into a hot pan and sautee until the octopus firms up (just a couple minutes. Add the sun dried tomatoes and the scallops and cover for 1 minute. Uncover and sautee until scallops are just done. Add the chopped fresh basil, stir and serve.

Beets with Lemon Horseradish Mayo
-3 beets, peeled and cut in bite size pieces
-3 tb mayo
-zest of 1 lemon
-1 tb horseradish

Mix mayo, horseradish and lemon zest and set aside. Boil the beet pieces until fork tender. Drain and sautee in a bit of olive oil for a few minutes, until edges start to crisp. Put a portion of beets on each plate and spoon some mayo sauce over the top.

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