Blarney Stones

So, my brother suggested that I spend the time from now till St Paddy’s day sharing my many Irish recipes. I told him it’s a blog about Long Island food, and he reminded me that Ireland is a rather long island. Well, its hard to argue with logic like that so…

Blarney Stones – my version of Guinness battered scallops. Here on Long Island we have access to rather fresh scallops. However, there are times when you get scallops that are ‘less than optimal’. When this occurs, coating the little mollusks in a beer batter is a tasty cover-up.

Here’s what you’ll need:

  • ½ lb bay scallops
  • 1 cup self rising flour , split in half
  • ¼ cup self-rising yellow cornmeal
  • 1 can Guinness
  • 5 -6 dashes hot sauce
  • salt and pepper
  • oil (for frying)

Rinse the scallops and drain to a towel.

In a large bowl, mix 1/2 cup of the flour, the corn meal, hot sauce, salt and pepper with enough beer to make a batter a little thinner than a pancake batter.

Put the remaining flour in a plastic bag, add the scallops, close the bag and shake well to coat them evenly.

Remove batches of the scallops, coat well in the batter and fry in the pre- heated oil until golden brown.

Remove the scallops from the oil and drain on paper towels.

These go wonderfully with my tartar sauce…

Cold Scallop Salad v 1.0

This weekend’s picnic reminds me of another picnic we had this summer at William Cullen Bryant – Cedarmere estate.  I made a cold scallop salad perfect for summer days.

  • 1 pound small bay scallops
  • 2 cups water
  • 1 cup Rhine wine
  • Flavor: 1 bay leaf, ½ tsp thyme, 1 tbsp parsley
  • 1 small red onion coarsely chopped
  • 1 rib of celery minced
  • 1/3 cup of sweet pickles minced
  • ½ tsp sea salt
  • Dash of pepper
  • A dollop or two of mayo

To serve:

  • Boston lettuce

Stuff the flavor items into a spice ball and place it in a large sauce pot with the water and wine and bring it to a boil. Once this liquid is nice and fragrant, add the scallops and reduce the heat to a simmer.

Simmer for about 5 minutes or so, just until the scallops are opaque. Then, strain them out and pat them dry with a paper towel, and then toss them into a metal bowl and into the fridge to cool.

Once their nicely chilled, about an hour… add the onion, celery, pickles, pepper, and sea salt. Fold in the mayo and gently combine.

Pack this in a container with a chill pack in your picnic cooler and a head of Boston lettuce.  I like to use the Boston lettuce because it fits in the martini glass perfectly on which to scoop the salad.